TECHNOLOGICAL STUDIES ON PROCESSING SOME FRUITs AND VEGETABLES .
Abstract: Fruit and vegetable consumption plays an important role in improving human health. The World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO) recommend eating at least 400 g of fruits and vegetables per day (the “5 a day” program) for the prevention of chronic diseases such as heart disease, cancer, diabetes, and obesity. However, fruit and vegetable intake per day in Spain, among other countries, is below the dietary recommendations at this time. Consumption of fruit juices has become a dietary concern worldwide. Fruit juices retain the physicochemical and organoleptical characteristics of fruits from which they are produced; therefore, their intake also should contribute to maintain health. Health benefits of fruit juices are attributed to a large number of compounds with biological activity present in these foods. These biological functions include radical scavenging activity, protecting proteins, lipids, and DNA from oxidative damage. The major bioactive antioxidant compounds of fruit and vegetables juices are vitamin C and phenolic compounds, as well as carotenoids. The intake of vitamin C reduces the risk of several cardiovascular and neurodegenerative diseases, among others. The main biological functions of phenolic compounds are preventing some cancer types and cardiovascular and inflammatory diseases, and carotenoids avoid age-related macular degeneration. For these reasons, the potential market of fruit juices is currently growing, and new fruit-derived products have been designed. Among the new products, blended fruit juices (BFJ) stand out to enhance the sensorial and nutritional characteristics of these products.
Publication year 2014
Organization Name
Country Egypt
Author(s) from ARC
External authors (outside ARC)
    أميرة سعيد أحمد عبدالسلام قسم علوم وتكنولوجيا الاغذية كلية الزراعة ْ – جامعة الازهر
Publication Type PhD Thesis
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