Enhancing carotenoid and phenolic contents in plant food matrices by applying non-thermal technologies: Bioproduction vs improved extractability
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Background The consumption of fruit and vegetables has been associated with prevention of degenerative diseases, which has been attributed to their abundant content in bioactive compounds such as carotenoids and phenolic compounds. Recent research has shown the potential of non-thermal processing technologies such as pulsed electric fields (PEF), ultrasounds (US), high-pressure processing (HPP), pulsed light (PL) and cold plasma (CP) to trigger the accumulation of these compounds through the induction of a plant stress response. However, the main mechanisms underpinning this increment are still under debate. Scope and approach In this review we provide updated information regarding the effect of PEF, HPP, US, PL and CP on carotenoid and phenolic content of plant-based foods and the main causes of these changes: their better extractability or their accumulation as a defence mechanism. Key findings and conclusions The application of PEF, US, HPP and CP to plant tissues causes structural changes in addition to triggering the production of reactive oxygen species (ROS). Therefore, bioactive compounds enhancement could result from a combination between their biosynthesis and their better extractability through membrane breakdown. Otherwise, PL generally does not induce permeability changes, which indicate that higher bioactive contents are probably related to biosynthesis induction. Nevertheless, further studies with a multidisciplinary approach including the evaluation of firmness and microstructure, in addition to the analysis of oxidative or biosynthetic enzyme activities, respiration rates or the variation of bioactive content throughout storage are necessary to develop strategies to obtain plant-based products with enhanced bioactive content and health-promoting properties.
Is part ofTrends in Food Science & Technology, 2021
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Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes López-Gámez, Gloria; Elez Martínez, Pedro; Martín Belloso, Olga; Soliva-Fortuny, Robert (Elsevier, 2019-11-09)The impact of pulsed electric fields (PEF) and post-treatment time on the phenolic content and quality attributes of carrots was studied. Additionally, their influence on cellular permeability and viability was analyzed. ...
Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure López-Gámez, Gloria; Elez Martínez, Pedro; Quiles-Chuliá, Amparo; Martín Belloso, Olga; Hernando-Hernando, Isabel; Soliva-Fortuny, Robert (Royal Society of Chemistry, 2021-03-02)Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these compounds must be released during digestion, ...
López-Gámez, Gloria; Elez Martínez, Pedro; Martín Belloso, Olga; Soliva-Fortuny, Robert (Elsevier, 2021-04-01)Under certain conditions, pulsed electric fields (PEF) can promote the accumulation of phytochemicals through a stress-mediated response in plant tissues. Likewise, electropermeabilization of cell membranes can also improve ...