Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds

Kovačević, Danijela Bursać; Brdar, Dora; Fabečić, Patricia; Barba, Francisco J.; Lorenzo, José M.

doi:10.1016/b978-0-12-817226-1.00002-3

Cited by 26 publications

(15 citation statements)

References 93 publications

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“…Fruits and vegetables with more bioactive compounds content are nutritionally valuable for human health (Bursać Kovačević et al, 2020). The increase in phenolic compounds during storage might be related to the stimulus to the activity of some enzymes involved in phenolic biosynthesis as a tissue response to the stress suffered during processing (De la Rosa et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

Effect of different modified atmosphere packaging and storage time on bioactive compounds in fresh-cut Tropic Beauty peaches

Acevedo

Lacerda

Santos

et al. 2021

RSD

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Modified atmosphere packaging (MAP) was evaluated for respiration rate, color, total phenolic content (TPC), antioxidant activity DPPH, flavonoids and pigments of fresh-cut Tropic Beauty peach. Modified atmospheres (21% O2 [Control], 5% CO2 [MAP1], 8% CO2 [MAP2] and 0% O2 [MAP3]) were evaluated for storing fresh-cut peaches for up to 10 days in temperatures of 5ºC. MAP significantly (p<0.05) affected the proprieties investigated as compared to control. Peaches with MAP3 have higher respiration(p<0.05) respiration rate than the peaches with the other treatments. Fresh-cut peaches in MAP2 showed more stable (p<0.05) carotenoid and anthocyanin contents, better attributes in the bioactive compounds. MAP1 and MAP2 exhibited better antioxidant proprieties at low storage temperature (5ºC) for up to 10 days storage and similar result was verified by principal component analysis used where modified atmosphere was observed as major factor.

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Section: Discussionmentioning

confidence: 99%

Effect of different modified atmosphere packaging and storage time on bioactive compounds in fresh-cut Tropic Beauty peaches

Acevedo

Lacerda

Santos

et al. 2021

RSD

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“…They usually consist of mixed fruits/vegetables with added milk, either animal or plant-based. Other studies confirm an association between a high intake of fruits and vegetables and the prevention of chronic diseases, obesity, diabetes, and cardiovascular diseases [ 2 , 3 ]. Smoothies also represent an excellent matrix for the addition of various functional ingredients, such as probiotics or plant extracts, thus offering great potential for the production of functional foods [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 88%

Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies

Škegro

Putnik

Kovačević

et al. 2021

Foods

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This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, v/v), carrot (20%, v/v), chokeberry (5%, v/v), Indian banana puree (10%, w/v), and almond drink (15%, v/v). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies.

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“…As is well known, many recent reports show that the onset and growth of metabolic syndrome, diabetes, inflammation, cancer, neurological and cardiovascular diseases are etiologically correlated to the reduced consumption of antioxidant molecules contained in fruits and greens. As a counterpart, the well-recognized health potential associated with the daily consumption of vegetables and fruits has represented the object of interest of many studies carried out during the last two decades [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Health Potential of Clery Strawberries: Enzymatic Inhibition and Anti-Candida Activity Evaluation

et al. 2021

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Strawberries, belonging to cultivar Clery (Fragaria × ananassa Duchesne ex Weston) and to a graft obtained by crossing Clery and Fragaria vesca L., were chosen for a study on their health potential, with regard to the prevention of chronic and degenerative diseases. Selected samples, coming from fresh and defrosted berries, submitted to different homogenization techniques combined with thermal and microwave treatments, had been previously analyzed in their polyphenolic content and antioxidant capacity. In the present work, these homogenates were evaluated in relation to their enzymatic inhibition activity towards acetylcholinesterase and butyrylcholinesterase, α-amylase, α-glucosidase and tyrosinase. All these enzymes, involved in the onset of diabetes, and neurodegenerative and other chronic diseases, were modulated by the tested samples. The inhibitory effect on tyrosinase and cholinesterase was the most valuable. Antifungal activity against Candida albicans, recently shown to play a crucial role in human gut diseases as well as diabetes, rheumatoid arthritis and Alzheimer’s disease, was also shown in vitro and confirmed by the in vivo text on Galleria mellonella. Overall, the obtained results confirm once again the health potential of strawberries; however, the efficacy is dependent on high quality products submitted to correct processing flow charts.

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Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds

Cited by 26 publications

References 93 publications

Effect of different modified atmosphere packaging and storage time on bioactive compounds in fresh-cut Tropic Beauty peaches

Effect of different modified atmosphere packaging and storage time on bioactive compounds in fresh-cut Tropic Beauty peaches

Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies

Health Potential of Clery Strawberries: Enzymatic Inhibition and Anti-Candida Activity Evaluation

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