High-Pressure Processing, Strawberry Beverages, and Composition of ‘Bioactives’

摘要: Abstract Fruits and vegetables are processed by the food industry to extend shelf-life, delivering more options opportunities for consumers eat fruits vegetables. Conventional thermal processing is an effective method producing safe extended shelf-life shelf-stable products; however harsh temperatures impact nutritive quality, destroying essential nutrients non-essential nutrients/components. Strawberries, along with other berry contain a variety of ‘bioactive’ phytochemicals. Strawberries significant source polyphenolic anthocyanins in some diets. Anthocyanins associated number health benefits. Accordingly, increasing consuming anthocyanin rich fruits, such as strawberries, manner that would preserve their bioactive profile benefit human health. Novel strategies will indeed be required deliver on high demands. In this chapter, research application high-pressure (HPP) potential preserving components foods discussed. Strawberry beverages serve model assessing effects HPP, including interactions matrix anthocyanins, antioxidant capacity, among quality indicators. Overall, HPP has emerged promising technology microbiologically products while nutritional quality. However, area alternative methods novel technologies greater demonstrated benefits humans under-developed immense exist.