Thermal Degradation of Bioactive Compounds during Drying Process of Horticultural and Agronomic Products: A Comprehensive Overview
Suez Canal University · University of Science and Technology Beijing · +1 more institution
Abstract
Over the last few decades, many researchers have investigated in detail the characteristics of bioactive compounds such as polyphenols, vitamins, flavonoids, and glycosides, and volatile compounds in fruits, vegetables and medicinal and aromatic plants that possess beneficial properties, as well as consumer acceptance and preference. The main aim of this article is to provide an updated overview of recent research endeavors related to the effects of the drying process on the major bioactive/effective compounds in agricultural products. Particular emphasis was placed on details related to the changes occurring in vitamin C, polyphenols, flavonoids, glycosides and volatile compounds, as well as the antioxidant…
Citation impact
- FWCI
- 30.34
- Percentile
- 100%
- References
- 120
Authors
6Topics & keywords
- Polyphenol
- Chemistry
- Glycoside
- Antioxidant
- Phenols
- Food science
- Degradation (telecommunications)
- Vitamin C
- Zero hunger