HIGH HYDROSTATIC PRESSURE TREATMENT OF FRUIT, FRUIT PRODUCTS AND FRUIT JUICES: A REVIEW ON PHENOLIC COMPOUNDS

Müzeyyen BERKEL KAŞIKÇI; Neriman BAĞDATLIOĞLU

doi:https://doi.org/10.3153/JFHS16003

Makale detayları

HIGH HYDROSTATIC PRESSURE TREATMENT OF FRUIT, FRUIT PRODUCTS AND FRUIT JUICES: A REVIEW ON PHENOLIC COMPOUNDS

Yazarlar:

Müzeyyen BERKEL KAŞIKÇI | Neriman BAĞDATLIOĞLU

Dergi:

Food and Health 2016 Vol.2 Issue 1, pp.27-39

Belge Tipi:

Makale

Yayın Tarihi:

12/2015

Belge Dili:

Türkçe

Document ID (Org No.):

2000420133

DOI:

https://doi.org/10.3153/JFHS16003

Özet:

 


Phenolic compounds are healthy
substances, therefore amount of phenolic compounds in fruits/fruit juices are
important for customers. Flavonoids are the most common and widely distributed
group of plant phenolics. Fruits and fruit juices are among the best sources of
polyphenols in the human diet because of their high content in most fruits.
Processing fruits can change their content of phenolic compounds and heat
treatments usually decrease phenolic compounds in fruits. Minimising losses of
these bioactive compounds during processing and storage are one of the
priorities and challenge for manufacturers. High hydrostatic pressure (HHP) is
a technology which can be used instead of thermal process such as
pasteurization and can be combined with thermal process for sterilization. This
study discusses the impact of HHP processing conditions on the stability of
phenolic compounds in fruits and their products after process, during storage
and compares with thermal process. Matrix of food and processing parameters
such as pressure, temperature, time are important for retaining of phenolic
compounds. In general, several authors have proven that HHP treatment on different fruit products slightly modified
their content of phenolic compounds. There has not been much research comparing
HHP with thermal processes on effects of phenolic compounds in fruits and fruit
products, and researches generally indicate that HHP is better than thermal
processes on retaining phenolic compounds. 


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Makale detayları

HIGH HYDROSTATIC PRESSURE TREATMENT OF FRUIT, FRUIT PRODUCTS AND FRUIT JUICES: A REVIEW ON PHENOLIC COMPOUNDS

Yazarlar: Müzeyyen BERKEL KAŞIKÇI | Neriman BAĞDATLIOĞLU

Dergi: Food and Health 2016 Vol.2 Issue 1, pp.27-39

Belge Tipi: Makale

Yayın Tarihi: 12/2015

Belge Dili: Türkçe

Document ID (Org No.): 2000420133

DOI: https://doi.org/10.3153/JFHS16003

Sayı

Yazarlar:

Müzeyyen BERKEL KAŞIKÇI | Neriman BAĞDATLIOĞLU

Dergi:

Food and Health 2016 Vol.2 Issue 1, pp.27-39

Belge Tipi:

Makale

Yayın Tarihi:

12/2015

Belge Dili:

Türkçe

Document ID (Org No.):

2000420133

DOI:

https://doi.org/10.3153/JFHS16003