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Volume 10
Issue 12
10.3390/foods10122919
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Review

High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products

by
Gabriela Lorena Salazar-Orbea
1,
Rocío García-Villalba
1,
Francisco A. Tomás-Barberán
1,* and
Luis Manuel Sánchez-Siles
2,3
1
Quality, Safety and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia, Spain
2
Research and Nutrition Department, Hero Group, 30820 Alcantarilla, Spain
3
Institute for Research and Nutrition, Hero Group, 5600 Lenzburg, Switzerland
*
Author to whom correspondence should be addressed.
Foods 2021, 10(12), 2919; https://doi.org/10.3390/foods10122919
Submission received: 18 October 2021 / Revised: 20 November 2021 / Accepted: 22 November 2021 / Published: 25 November 2021
(This article belongs to the Special Issue Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit and Vegetables Based Products)
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Abstract

Polyphenols are important bioactive compounds that are affected by processing. The consumer’s demand for minimally processed products contributes to the increase in non-thermal technologies such as high-pressure processing (HPP) in the food industry. This review is aimed at critically discussing the positive and negative effects of thermal treatment (TT) and HPP on the stability of different polyphenol families in agro-food products obtained from strawberry and apple, two of the most used fruits in food processing. Our findings show that the phenolic content was affected by processing, fruit type, polyphenol family, and storage conditions (time and temperature) of the final product. To increase shelf life, manufacturers aiming to preserve the natural content of polyphenols need to find the sweet spot between polyphenol stability and product shelf-life since the residual enzyme activity from HPP can affect polyphenols negatively.
Keywords: polyphenols; apple; strawberry; bioactive compounds; food processing; high-pressure processing; thermal processing; stability; storage polyphenols; apple; strawberry; bioactive compounds; food processing; high-pressure processing; thermal processing; stability; storage

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MDPI and ACS Style

Salazar-Orbea, G.L.; García-Villalba, R.; Tomás-Barberán, F.A.; Sánchez-Siles, L.M. High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products. Foods 2021, 10, 2919. https://doi.org/10.3390/foods10122919

AMA Style

Salazar-Orbea GL, García-Villalba R, Tomás-Barberán FA, Sánchez-Siles LM. High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products. Foods. 2021; 10(12):2919. https://doi.org/10.3390/foods10122919

Chicago/Turabian Style

Salazar-Orbea, Gabriela Lorena, Rocío García-Villalba, Francisco A. Tomás-Barberán, and Luis Manuel Sánchez-Siles. 2021. "High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products" Foods 10, no. 12: 2919. https://doi.org/10.3390/foods10122919

APA Style

Salazar-Orbea, G. L., García-Villalba, R., Tomás-Barberán, F. A., & Sánchez-Siles, L. M. (2021). High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products. Foods, 10(12), 2919. https://doi.org/10.3390/foods10122919

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