Non-Thermal Technologies as Tools to Increase the Content of Health-Promoting Compounds in Whole Fruits and Vegetables While Retaining Quality Attributes

Abstract

Fruits and vegetables contain health-promoting compounds. However, their natural concentration in the plant tissues is low and in most cases is not sufficient to exert the expected pharmacological effects. The application of wounding stress as a tool to increase the content of bioactive compounds in fruits and vegetables has been well characterized. Nevertheless, its industrial application presents different drawbacks. For instance, during the washing and sanitizing steps post-wounding, the primary wound signal (extracellular adenosine triphosphate) that elicits the stress-induced biosynthesis of secondary metabolites is partially removed from the tissue. Furthermore, detrimental reactions that affect the quality attributes of fresh produce are also activated by wounding. Therefore, there is a need to search for technologies that emulate the wound response in whole fruits and vegetables while retaining quality attributes. Herein, the application of non-thermal technologies (NTTs) such as high hydrostatic pressure, ultrasound, and pulsed electric fields are presented as tools for increasing the content of health-promoting compounds in whole fruits and vegetables by inducing a wound-like response. The industrial implementation and economic feasibility of using NTTs as abiotic elicitors is also discussed. Whole fruits and vegetables with enhanced levels of bioactive compounds obtained by NTT treatments could be commercialized as functional foods.

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

“…The wounding stress caused by the various changes that occur in the membranes of fruits and vegetables is the main effect of the treatment with the HPP technique [206]. The exposure of whole fruits and vegetables to treatment with the HPP technique has caused an increase in their bioactive components [207], such as polyphenols, isothiocyanates, fatty acids, and essential oils [208]. For example, HPP enhanced the extraction of carotenoids, phenolics, and ascorbic acid in whole mangoes [209], free and bound phenolics in whole carrots [206], and total phenolics in strawberries [210].…”

Improving the Health-Benefits of Kales (Brassica oleracea L. var. acephala DC) through the Application of Controlled Abiotic Stresses: A Review

“…These compounds have a strong binding affinity to minerals, such as calcium, magnesium, iron, copper, and zinc, making them unavailable for absorption in the intestines [191]. Quality attributes of the crop, which are relevant for consumers, could also be affected by the application of pre-and post-harvest abiotic stresses [192]. Thus, the use of non-thermal technologies has been recently proposed as an effective tool to increase the content of health-promoting compounds in vegetables, while retaining quality attributes [192].…”

“…Quality attributes of the crop, which are relevant for consumers, could also be affected by the application of pre-and post-harvest abiotic stresses [192]. Thus, the use of non-thermal technologies has been recently proposed as an effective tool to increase the content of health-promoting compounds in vegetables, while retaining quality attributes [192].…”

Definition of Biofortification Revisited

“…For instance, it is well-known that UV radiation can activate the biosynthesis of vitamins D and C in mushrooms and prickly pears, respectively . Likewise, other emerging technologies such as high hydrostatic pressure (HHP) can induce the biosynthesis of pro-vitamin A carotenoids in papaya and mango …”