**2.2. Phenolic compounds**

Phenolic compounds most commonly occur as antioxidants in fruits, and vegetables. Amongst the major classes of phenolic compounds with health benefits are flavonoids such as anthocyanins and non-flavonoids such as phenolic acids [19]. The many benefits of phenolic compounds include; antioxidant, anti-carcinogenic, antimutagenic and anti-inflammatory effects [20]. Amongst the most common phenolics are flavonoids. These are found in plant tissues and are often responsible along with carotenoids and chlorophylls for the blue, purple, yellow, orange and red colors in fruits and vegetables [20]. Within the group of flavonoids, are anthocyanins, which is responsible for reducing cardiovascular diseases. Anthocyanins are mainly found in red fruits like berries and grapes [21]. Non-flavonoid phenolic compounds, such as phenolic acids can be grouped into two major constituents; hydroxybenzoic acids (HBAs) and hydroxycinnamic acids (HCAs). Phenolic acids are seldom found in mangoes, berries, citrus fruits, red wine and plums. Their main benefits to human health are the prevention of stroke, cancer and coronary heart diseases [22].

of the following novel technologies: pulsed electric field (PEF), high pressure processing (HPP), pulsed light (PL), cold plasma (CP) and ultrasound (US) on food quality and stability of phytochemicals particularly in fruit and vegetable products. These findings are reported

38 kV/cm, 15–24 μs, 70–120 Hz Mango nectar High retention of carotene (94.2%),

35 kV/cm, 59 μs, ≈ 60°C Orange juice Less degradation of vitamin C,

0.3–2.5 kV/cm, 20 μs, 100 Hz Sweet cherry Enhanced production of desirable

25 kHz, 70%, 20°C, 30/60/90 min Apple juice Improved ascorbic acid, phenols,

**Food matrix Results Source**

An Evaluation of the Impact of Novel Processing Technologies on the Phytochemical…

monoterpene (Z)-Ocimene; reduction in HMF; minimal changes

carotenoid, polyphenol, volatile

treated wines was 13.7% higher (5 kV/cm treatment) and 29.0% higher (10 kV/cm treatment) with

phenolics (up to 22%) and total anthocyanins (up to 26%); increased

C6 aldehyde and alcohol volatiles

content of 20% and 5% higher at 600 MPa than at 300 MPa

maintaining and/or increasing lutein, α-carotene, β-carotene)

improvement in total carotenoid, anthocyanin, flavanol, flavonoid and

carotenoid, lycopene, lutein; improvement in retention of sucrose, fructose, glucose, chlorogenic acid,

antioxidant capacity; no significant

changes in TSS, pH, TA

juice recovery (9–25%)

Strawberry puree Reduction in vitamin C, anthocyanin

Pumpkin puree Higher pressures effective in

Grapefruit juice Reduction in PME, PPO activity;

Carrot juice Significant increase in total

Na, K

antioxidant capacity

Kumar et al. [33, 44]

193

Cited in Buckow et al.

Cited in Ricci et al.

Lamanauskas et al.

Sotelo et al. [37]

Marszałek et al. [40]

Garcia-Parra et al. [42]

Aadil et al. [43]

Jabbar et al. [45]

Abid et al. [46]

[35]

http://dx.doi.org/10.5772/intechopen.77730

[31]

[36]

in TSS, pH, acidity, color

aroma compounds

Grape skin Total polyphenols index in PEF-

improved color

Red raspberries Increase bioaccessibility of total

below and summarized in **Table 1**.

**Technology and process** 

**Pulsed electric field (PEF)**

5 kV/cm; 1.8 kJ/kg and 10 kV/cm;

**High pressure processing (HPP)**

Combination (300, 600, 900 MPa/60,

Mild-temperature (300, 600 MPa/15 min)

70, 80°C)

Thermal-assisted (250 MPa/60°C/3 min)

**Ultrasound (US)**

Combination (blanching 100°C/4 min + sonication 20 kHz/70%/2 min)

1–3 kV/cm, 20 μs, 20 Hz; mechanical pressing (1.32 bar/6 min)

**conditions**

6.7 kJ/kg
