The use of cold pressing technique associated with emerging nonthermal technologies in the preservation of bioactive compounds in tropical fruit juices: an overview

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2023-06-01 DOI:10.1016/j.cofs.2023.101005

Amanda A Prestes , Maria HM Canella , Cristiane V Helm , Adriano Gomes da Cruz , Elane S Prudencio

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引用次数: 1

Abstract

The cold pressing is the most widely used process in the commercial production of juices from fresh fruits, without the addition of heat, preserving all the original nutritional and sensory components, which places these juices in the premium category. Tropical fruits can be a good matrix to produce innovative juices with high amounts of bioactive compounds. These compounds can be reduced or inactivated at high temperatures, making it essential to obtain and preserve these juices through nonthermal processes to ensure maximum maintenance of nutritional quality. Recently, studies showed that a combination of emerging nonthermal technologies before or during pressing could increase the yield of cold-pressed juice, as well as improve its functional properties with a greater release of secondary compounds. The aim of this study was expanding the knowledge of alternatives to produce premium tropical juices, boosting the application of these technologies on an industrial scale.

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冷压技术与新兴的非热技术在热带果汁中保存生物活性化合物中的应用:综述

冷压是商业生产新鲜水果果汁中最广泛使用的工艺，不添加热量，保留了所有原始的营养和感官成分，这使得这些果汁属于优质类别。热带水果可以成为生产具有大量生物活性化合物的创新果汁的良好基质。这些化合物可以在高温下减少或失活，因此必须通过非热过程获得和保存这些果汁，以确保最大限度地保持营养质量。最近，研究表明，在压榨前或压榨过程中结合新兴的非热技术可以提高冷榨果汁的产量，并通过释放更多的次级化合物来改善其功能特性。这项研究的目的是扩大生产优质热带果汁的替代品的知识，促进这些技术在工业规模上的应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.