title: Effects of nonthermal preservation technologies on antioxidant activity of fruits and vegetables: A review.
abstract: Consumer demand for safe and nutritious fruits and vegetables has given rise to the development of a number of nonthermal food preservation techniques. Recent studies have highlighted that antioxidant activity of fruits and vegetables plays an important role in human health. In this paper, the influences of nonthermal preservation technologies, including pulsed electric field, radiation processing, dense phase carbon dioxide, ozone processing, and edible coatings, on the antioxidant capacity and related compounds in fruits and vegetables are reviewed. The proposed mechanisms and future trends are also discussed to accelerate the further commercialization and exploration of these novel technologies, which will, in turn, help to promote human health.
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin, China.
authors.forename: Zhaohui
authors.initials: Z
authors.lastname: Xue
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin, China.
authors.forename: Jiaomei
authors.initials: J
authors.lastname: Li
authors.affiliation: Tianjin Research Center of Agricultural Biotechnology, Tianjin, China.
authors.forename: Wancong
authors.initials: W
authors.lastname: Yu
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin, China.
authors.forename: Xiaotong
authors.initials: X
authors.lastname: Lu
authors.affiliation: School of Chemical Engineering and Technology, Tianjin University, Tianjin, China kouxiaohong@tju.edu.cn.
authors.forename: Xiaohong
authors.initials: X
authors.lastname: Kou
keywords: Nonthermal preservation technologies; antioxidant activity; fruits and vegetables; mechanism; nutrition