An Evaluation of the Impact of Novel Processing Technologies on the Phytochemical Composition of Fruits and Vegetables

Abstract

Phytochemicals are highly beneficial in lowering the risk of several noncommunicable diseases. There is a need to provide novel technologies that can ensure the maintenance of desired phytochemicals in fruits and vegetables when compared to the traditional chemical or thermal treatments for the preservation of such crops. The development of physical nonthermal treatments such as pulsed electric field (PEF), pulsed light (PL), ultra sound (US), high pressure processing (HPP) and cold plasma (CP) techniques have been promising in maintaining the integrity of phytochemicals and the nutritional qual - ity of fruits and vegetables. This chapter will focus on the effects such novel technologies can have on food quality and stability on phytochemicals in fruit and vegetable products. food preservation technologies have shown promising evidence in producing foods capable of reducing noncommunicable diseases with benefits to both domestic and export markets. In summary, the review has focused on both the application and impact of nonthermal technologies on the bioavailability of phytochemi cals in fruits and vegetables which can positively impact the Food and Beverage industry.