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Effect of thermal treatment, microwave, and pulsed electric field processing on the antimicrobial potential of açaí (Euterpe oleracea), stevia (Stevia rebaudiana Bertoni), and ginseng (Panax quinquefolius L.) extracts

AutorPina Pérez, María Consuelo; Rivas, Alejandro ; Martínez López, Antonio ; Rodrigo Aliaga, Dolores
Palabras claveFunctional ingredients
Antimicrobial potential
Processing
Microwave
Pulsed electric fields
Fecha de publicación16-feb-2018
EditorElsevier
CitaciónFood Control August 90: 98-104 (2018)
ResumenCitrus is one of the main fruit crops in the world and widely recognized by their organoleptic, nutritional and health-related properties of both fresh fruit and juice. The genetic diversity among the genus and the autonomous and independent changes in peel and pulp, make the definition of standard maturity indexes of fruit quality difficult. Commercial maturity indexes in the citrus industry are usually based on peel coloration, percentage of juice, soluble solids/acidity ratio but their relevance may differ among varieties and the specific requirements of the markets. There is also a marked influence of environmental and agronomic conditions such as light and temperature, rootstock selection and plant nutrition, among others. Besides commercial requirements, a more comprehensive definition of fruit quality should also consider organoleptic and nutritional properties that are determined by a complex interaction among a number of bioactive components. Citrus fruit are an excellent source of many phytochemical, including ascorbic acid, carotenoids (antioxidant and pro-vitamin A), polyphenols, flavonoids, limonoids, terpenoids, etc., which greatly contribute to the health-related benefits of these fruits. Criteria and definition of the main maturity indexes for citrus fruit worldwide are described, as well as changes during fruit maturation in key components affecting organoleptic and nutritional properties. Moreover, the involvement of hormonal and nutritional signals and their interaction in the regulation of external and internal maturation of citrus fruit, as well as the influence of environmental and agronomic factors are also critically revised and discussed.
Versión del editorhttps://doi.org/10.1016/j.foodcont.2018.02.022
URIhttp://hdl.handle.net/10261/163395
DOI10.1016/j.foodcont.2018.02.022
ISSN0956-7135
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