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Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Department of Fruit and Vegetable Storage and Processing, Research Institute of Horticulture, 96-100 Skierniewice, Poland
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Antioxidants 2021, 10(1), 54; https://doi.org/10.3390/antiox10010054
Received: 18 December 2020 / Revised: 30 December 2020 / Accepted: 31 December 2020 / Published: 5 January 2021
(This article belongs to the Special Issue Impact of Processing on Antioxidant Rich Foods)
Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C. View Full-Text
Keywords: vitamin C; fruit; vegetable; food processing; non-thermal technology; degradation; bioavailability vitamin C; fruit; vegetable; food processing; non-thermal technology; degradation; bioavailability
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MDPI and ACS Style

Mieszczakowska-Frąc, M.; Celejewska, K.; Płocharski, W. Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products. Antioxidants 2021, 10, 54. https://doi.org/10.3390/antiox10010054

AMA Style

Mieszczakowska-Frąc M, Celejewska K, Płocharski W. Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products. Antioxidants. 2021; 10(1):54. https://doi.org/10.3390/antiox10010054

Chicago/Turabian Style

Mieszczakowska-Frąc, Monika, Karolina Celejewska, and Witold Płocharski. 2021. "Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products" Antioxidants 10, no. 1: 54. https://doi.org/10.3390/antiox10010054

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