Impact of high-intensity pulsed electric fields on bioactive compounds in Mediterranean plant-based foods.
Novel non-thermal processing technologies such as high-intensity pulsed electric field (HIPEF) treatments may be applied to pasteurize plant-based liquid foods as an alternative to conventional heat treatments. In recent years, there has been an increasing interest in HIPEF as a way of preserving and extending the shelf-life of liquid products without the quality damage caused by heat treatments. However, less attention has been paid to the effects of HIPEF on minor constituents of these products, namely bioactive compounds. This review is a state-of-the-art update on the effects of HIPEF treatments on health-related compounds in plants of the Mediterranean diet such as fruit juices, and Spanish gazpacho. The relevance of HIPEF-processing parameters on retaining plant-based bioactive compounds will be discussed.
Elez-Martínez
Pedro
P
Department of Food Technology, TPV-XaRTA, University of Lleida, 25198 Lleida, Spain.
Soliva-Fortuny
Robert
R
Martín-Belloso
Olga
O
D000975:Antioxidants / Q000737:chemistry; D001628:Beverages; D002338:Carotenoids / Q000737:chemistry; D002734:Chlorophyll / Q000737:chemistry; D038441:Diet, Mediterranean; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D009753:Nutritive Value; D010636:Phenols / Q000737:chemistry; D010944:Plants / Q000737:chemistry*; D014675:Vegetables / Q000737:chemistry*
D000975:Antioxidants; D010636:Phenols; D002734:Chlorophyll; D002338:Carotenoids