Nutritional and Functional Attributes of Fruit Products

Part of the Food Engineering Series book series (FSES)


The consumption of fruits is widely recommended because of their high contents of micronutrients and bioactive compounds. These health-promoting fruit components, however, can be altered or lost during processing and storage and efforts should be taken to ensure their maximum retention. This review focuses on carotenoids, vitamin C, flavonoids, and folates and addresses the effects of both thermal and nonthermal processing. Thermal processing has long been known to provoke significant losses of these compounds, these losses increasing with the severity of the processing conditions. Nonthermal processing is more likely to preserve them, but enzymatic degradation can occur in minimally processed fruits as a consequence of the loss of compartmentalization brought about by the cutting operations. Physical losses during peeling and juicing can also be substantial. Interaction between food components can also be a problem. For example, ascorbic acid indirectly promotes the degradation of anthocyanins, but enhances the stability of folates. Nevertheless, knowledge of the alterations during processing and storage and the influencing factors can lead to measures that can minimize undesirable changes.


Carotenoids Vitamin C Flavonoids Folates Thermal processing Nonthermal 


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© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.University of CampinasCampinasBrazil

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