{"title":"热处理对药用果蔬生物活性化合物及药理活性的影响","authors":"Jiaqiong Liu , Yang Liu , Xiaoqin Wang","doi":"10.1016/j.jfutfo.2023.02.009","DOIUrl":null,"url":null,"abstract":"<div><p>With the advancement of living standards, the role of healthy diets in maintaining well-being has gained prominence. The concept of “medicinal fruits and vegetables” has attracted much research attention recently. Medicinal fruits and vegetables are rich in nutrients and high in edible value, and are also necessary for people's daily diet. In order to better exert the effect of medicinal fruits and vegetables and prolong their shelf life, this paper reviews the effects of common thermal processing methods (boiling, steaming, microwaving, hot air drying, and pasteurization) on the bioactive compounds and pharmacological activities of medicinal fruits and vegetables. It is found that different heat treatment methods have their own advantages and disadvantages, and microwave drying has greater advantages in comparison. Through the summary of the thermal processing methods of medicinal fruits and vegetables, it is expected to provide a theoretical reference for its rational utilization in the field of fruits and vegetables and the improvement of thermal processing methods.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":null,"pages":null},"PeriodicalIF":5.2000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Effects of bioactive compounds and pharmacological activities in medicinal fruits and vegetables by thermal processing\",\"authors\":\"Jiaqiong Liu , Yang Liu , Xiaoqin Wang\",\"doi\":\"10.1016/j.jfutfo.2023.02.009\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>With the advancement of living standards, the role of healthy diets in maintaining well-being has gained prominence. The concept of “medicinal fruits and vegetables” has attracted much research attention recently. Medicinal fruits and vegetables are rich in nutrients and high in edible value, and are also necessary for people's daily diet. In order to better exert the effect of medicinal fruits and vegetables and prolong their shelf life, this paper reviews the effects of common thermal processing methods (boiling, steaming, microwaving, hot air drying, and pasteurization) on the bioactive compounds and pharmacological activities of medicinal fruits and vegetables. It is found that different heat treatment methods have their own advantages and disadvantages, and microwave drying has greater advantages in comparison. Through the summary of the thermal processing methods of medicinal fruits and vegetables, it is expected to provide a theoretical reference for its rational utilization in the field of fruits and vegetables and the improvement of thermal processing methods.</p></div>\",\"PeriodicalId\":100784,\"journal\":{\"name\":\"Journal of Future Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.2000,\"publicationDate\":\"2023-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Future Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2772566923000149\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772566923000149","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of bioactive compounds and pharmacological activities in medicinal fruits and vegetables by thermal processing
With the advancement of living standards, the role of healthy diets in maintaining well-being has gained prominence. The concept of “medicinal fruits and vegetables” has attracted much research attention recently. Medicinal fruits and vegetables are rich in nutrients and high in edible value, and are also necessary for people's daily diet. In order to better exert the effect of medicinal fruits and vegetables and prolong their shelf life, this paper reviews the effects of common thermal processing methods (boiling, steaming, microwaving, hot air drying, and pasteurization) on the bioactive compounds and pharmacological activities of medicinal fruits and vegetables. It is found that different heat treatment methods have their own advantages and disadvantages, and microwave drying has greater advantages in comparison. Through the summary of the thermal processing methods of medicinal fruits and vegetables, it is expected to provide a theoretical reference for its rational utilization in the field of fruits and vegetables and the improvement of thermal processing methods.