Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture

Foods high in phytochemicals are known for their role in the prevention of chronic disease development, but after processing and storage, such food products may lose part of their functionality as these compounds are sensitive to the impact of processing temperature and the type of methods applied....

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Bibliographic Details
Published in:Antioxidants 2023-06, Vol.12 (6), p.1252
Main Authors: DeBenedictis, Julia N, de Kok, Theo M, van Breda, Simone G
Format: Article
Language:English
Subjects:
Anthocyanin
Anthocyanins
Antioxidants
Ascorbic acid
Carotenoids
Chlorogenic acid
chronic diseases
Decision making
dried foods
Epicatechin
Food
food processing
Freezing
Fruit
Fruits
lutein
Methods
myrtillin
pascalization
Pasteurization
Phytochemicals
Quercetin
Quercetin-3-glucoside
Shelf life
storage time
Sulforaphane
temperature
Vegetables
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Summary:Foods high in phytochemicals are known for their role in the prevention of chronic disease development, but after processing and storage, such food products may lose part of their functionality as these compounds are sensitive to the impact of processing temperature and the type of methods applied. Therefore, we measured the levels of vitamin C, anthocyanins, carotenoids, catechins, chlorogenic acid, and sulforaphane in a complex blend of fruits and vegetables, and when applied to a dry food product, after exposure to different processing methods. These levels were compared between pasteurized, pascalized (high-pressure processing), and untreated conditions. Furthermore, we established the effect of freezing and storage time on the stability of these compounds. The results showed that pascalization better preserved vitamin C and sulforaphane, whereas pasteurization resulted in higher concentrations of chlorogenic acid, carotenoids, and catechins. For samples which were frozen and thawed immediately after processing, pascalization was the optimal treatment for higher contents of lutein, cyanidin-3-glucoside, quercetin-3-glucoside, delphinidin-3-glucoside, peonidin-3-glucoside, and epicatechin gallate. Ultimately, the optimal processing method to preserve phytochemicals in fruit and vegetable products is as complex as the blend of compounds, and this decision-making would best be led by the prioritized nutrient aim of an antioxidant food product.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox12061252