Phenolic Compounds in Mesoamerican Fruits-Characterization, Health Potential and Processing with Innovative Technologies
作者： Andrea Gómez-Maqueo , Zamantha Escobedo-Avellaneda , Jorge Welti-Chanes
DOI: 10.3390/IJMS21218357
关键词:
摘要: Diets rich in phenolic compounds have been associated to reducing the risk of metabolic syndrome and its derived disorders. Fruits are healthy components human diet because their vitamin, mineral, fiber profile. However, they a short shelf-life which is limited by microbiological growth enzymatic activity. Innovative preservation methods such as high hydrostatic pressure, pulsed electric fields, ultrasound, microwave, cold plasma ultraviolet light become popular for processing fruits can preserve nutritional quality. In this review, profile health potential 38 Mesoamerican were assessed. Phenolic classified based on contribution flavonoids, acids, tannin, lignins stilbenoids. Due composition, showed wide range bioactivities included anti-inflammatory, anti-diabetic, anti-hypertensive anti-obesity activities, among others. content submitted innovative food technologies depended parameters activity, antioxidant capacity, microstructure integrity cell viability. could increase while assuring safety (i) promoting release bound during (ii) inducing synthesis activation phenylpropanoid pathway storage.
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