Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehen...
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| Language: | English English English English |
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Springer
2018
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| Online Access: | http://irep.iium.edu.my/66817/ http://irep.iium.edu.my/66817/1/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods_SCOPUS.pdf http://irep.iium.edu.my/66817/2/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods_WoS.pdf http://irep.iium.edu.my/66817/3/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods%20on%20preservation%20of%20natural%20antioxidants%20in%20fruits%20and%20vegetables%20_%20Publisher%27s%20website.pdf http://irep.iium.edu.my/66817/19/66817_Effect%20of%20various%20food%20processing.pdf |
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| author | Al-Juhaimi, Fahad Y. Ghafoor, Kashif Ozcan, Mehmet Musa Jahurul, M. H. A. Babiker, Elfadil E. Jinap, Selamat Ferdosh, Sahena Sharifudin, M. S. Sarker, Md. Zaidul Islam |
| author_facet | Al-Juhaimi, Fahad Y. Ghafoor, Kashif Ozcan, Mehmet Musa Jahurul, M. H. A. Babiker, Elfadil E. Jinap, Selamat Ferdosh, Sahena Sharifudin, M. S. Sarker, Md. Zaidul Islam |
| author_sort | Al-Juhaimi, Fahad Y. |
| building | IIUM Repository |
| collection | Online Access |
| description | Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals and in some cases can improve their bio-activity and bio-availability. The detrimental effects of conventional processing on the quality of natural antioxidants have been compared to the effects of innovative nonthermal food treatments such as gamma and ultraviolet irradiation, ultraviolet light, pulsed electric fields, and high hydrostatic pressure. |
| first_indexed | 2025-11-14T17:12:24Z |
| format | Article |
| id | iium-66817 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English English English |
| last_indexed | 2025-11-14T17:12:24Z |
| publishDate | 2018 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-668172018-10-23T07:12:43Z http://irep.iium.edu.my/66817/ Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables Al-Juhaimi, Fahad Y. Ghafoor, Kashif Ozcan, Mehmet Musa Jahurul, M. H. A. Babiker, Elfadil E. Jinap, Selamat Ferdosh, Sahena Sharifudin, M. S. Sarker, Md. Zaidul Islam Q Science (General) Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals and in some cases can improve their bio-activity and bio-availability. The detrimental effects of conventional processing on the quality of natural antioxidants have been compared to the effects of innovative nonthermal food treatments such as gamma and ultraviolet irradiation, ultraviolet light, pulsed electric fields, and high hydrostatic pressure. Springer 2018-10-01 Article PeerReviewed application/pdf en http://irep.iium.edu.my/66817/1/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/66817/2/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods_WoS.pdf application/pdf en http://irep.iium.edu.my/66817/3/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods%20on%20preservation%20of%20natural%20antioxidants%20in%20fruits%20and%20vegetables%20_%20Publisher%27s%20website.pdf application/pdf en http://irep.iium.edu.my/66817/19/66817_Effect%20of%20various%20food%20processing.pdf Al-Juhaimi, Fahad Y. and Ghafoor, Kashif and Ozcan, Mehmet Musa and Jahurul, M. H. A. and Babiker, Elfadil E. and Jinap, Selamat and Ferdosh, Sahena and Sharifudin, M. S. and Sarker, Md. Zaidul Islam (2018) Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. Journal of Food Science and Technology, 55 (10). pp. 3872-3880. ISSN 0022-1155 https://link.springer.com/article/10.1007/s13197-018-3370-0 10.1007/s13197-018-3370-0 |
| spellingShingle | Q Science (General) Al-Juhaimi, Fahad Y. Ghafoor, Kashif Ozcan, Mehmet Musa Jahurul, M. H. A. Babiker, Elfadil E. Jinap, Selamat Ferdosh, Sahena Sharifudin, M. S. Sarker, Md. Zaidul Islam Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables |
| title | Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables |
| title_full | Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables |
| title_fullStr | Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables |
| title_full_unstemmed | Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables |
| title_short | Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables |
| title_sort | effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables |
| topic | Q Science (General) |
| url | http://irep.iium.edu.my/66817/ http://irep.iium.edu.my/66817/ http://irep.iium.edu.my/66817/ http://irep.iium.edu.my/66817/1/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods_SCOPUS.pdf http://irep.iium.edu.my/66817/2/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods_WoS.pdf http://irep.iium.edu.my/66817/3/66817_Effect%20of%20various%20food%20processing%20and%20handling%20methods%20on%20preservation%20of%20natural%20antioxidants%20in%20fruits%20and%20vegetables%20_%20Publisher%27s%20website.pdf http://irep.iium.edu.my/66817/19/66817_Effect%20of%20various%20food%20processing.pdf |