State of polyphenols in the drying process of fruits and vegetables.

Auteur(s) :
McSweeney M., Seetharaman K.
Date :
Avr, 2015
Source(s) :
Crit Rev Food Sci Nutr.. #55:5 p660-9
Adresse :
Department of Food Science , University of Guelph , Guelph , Ontario , Canada. matthew.mcsweeney@acadiau.ca

Sommaire de l'article

This review presents an overview of drying technologies and its impact on the polyphenol content of vegetables and fruits. Polyphenols contribute to many health benefits and can act as antioxidants. Specifically an increased intake of polyphenols has been shown to decrease the incidence of cardiovascular disease; furthermore, it has been shown to help reduce the risk of neurodegenerative diseases in humans. Many researchers have reported on the effect of different drying techniques on the polyphenol content in fruits and vegetables. Polyphenol degradation mechanisms proposed in literature and pretreatments that potentially lead to higher retention of polyphenols during drying are also discussed.

Source : Pubmed
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