Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies

Background: Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance th...

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Autores principales:	Francisco Artés-Hernández, Noelia Castillejo, Lorena Martínez-Zamora, Ginés Benito Martínez-Hernández
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	smoothies juices elicitors abiotic stresses nutraceuticals health-promoting compounds Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/f9c142bd76f74f29a12aada15ee6d26d
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spelling	oai:doaj.org-article:f9c142bd76f74f29a12aada15ee6d26d2021-11-25T17:32:14ZPhytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies10.3390/foods101125342304-8158https://doaj.org/article/f9c142bd76f74f29a12aada15ee6d26d2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2534https://doaj.org/toc/2304-8158Background: Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds. Objective: This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds. Results: Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages. Conclusions: Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.Francisco Artés-HernándezNoelia CastillejoLorena Martínez-ZamoraGinés Benito Martínez-HernándezMDPI AGarticlesmoothiesjuiceselicitorsabiotic stressesnutraceuticalshealth-promoting compoundsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2534, p 2534 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	smoothies juices elicitors abiotic stresses nutraceuticals health-promoting compounds Chemical technology TP1-1185
spellingShingle	smoothies juices elicitors abiotic stresses nutraceuticals health-promoting compounds Chemical technology TP1-1185 Francisco Artés-Hernández Noelia Castillejo Lorena Martínez-Zamora Ginés Benito Martínez-Hernández Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies
description	Background: Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds. Objective: This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds. Results: Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages. Conclusions: Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.
format	article
author	Francisco Artés-Hernández Noelia Castillejo Lorena Martínez-Zamora Ginés Benito Martínez-Hernández
author_facet	Francisco Artés-Hernández Noelia Castillejo Lorena Martínez-Zamora Ginés Benito Martínez-Hernández
author_sort	Francisco Artés-Hernández
title	Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies
title_short	Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies
title_full	Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies
title_fullStr	Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies
title_full_unstemmed	Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies
title_sort	phytochemical fortification in fruit and vegetable beverages with green technologies
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/f9c142bd76f74f29a12aada15ee6d26d
work_keys_str_mv	AT franciscoarteshernandez phytochemicalfortificationinfruitandvegetablebeverageswithgreentechnologies AT noeliacastillejo phytochemicalfortificationinfruitandvegetablebeverageswithgreentechnologies AT lorenamartinezzamora phytochemicalfortificationinfruitandvegetablebeverageswithgreentechnologies AT ginesbenitomartinezhernandez phytochemicalfortificationinfruitandvegetablebeverageswithgreentechnologies
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Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies

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