高静水压加工对果蔬酚类化合物的影响研究进展

Effects of High Hydrostatic Pressure Processing on Phenolic Compounds in Fruits and Vegetables:A Review

高静水压是一种典型的非热加工技术,因其能有效保留食物中的营养物质和热敏性活性成分(如维生素和植物多酚),以及维护果蔬活性成分的多种功能活性,在高品质果蔬类产品的生产加工中极具发展潜力。酚类化合物是果蔬中分布最为广泛的一类植物次生代谢产物,并具有一定的生理学特性。大量研究证实,增加酚类化合物的摄入量能有效降低多种慢性疾病的发病率,因此,酚类化合物愈来愈成为天然产物领域的研究热点。本文综述了高静水压加工对果蔬酚类化合物含量、结构以及抗氧化、抗炎活性的影响,旨在为高静水压技术在高活性果蔬产品中的应用提供参考。

High hydrostatic pressure(HHP),a typical non-thermal technology,has great potential in the processing of fruit and vegetable products with high quality,because it can maintain nutrients and thermo-sensitive bioactive compounds,such as vitamins and polyphenols in foods,as well as maintain the functional activities of bioactive ingredients in fruits and vegetables.Polyphenols are among the most ubiquitous groups of secondary metabolites in fruits and vegetables,which have many pharmacological characteristics.A large number of studies have confirmed that increasing intake of polyphenols can reduce the incidence of chronic diseases.Therefore,polyphenols are increasingly becoming a research hotspot in the field of natural ingredients.In this article,we review the effects of HHP on the contents,composition,and antioxidant and antiinflammatory activities of polyphenols in fruits and vegetables in order to provide a basis for the application of HHP in the processing of fruits and vegetables.