Fruit processing compound contents

Thus, domestic processing considerably affects the phenolic compound content of vegetables, and their antioxidant activity can also be dramatically reduced. More research into the effect of cooking on the nutritional quality of fruit and vegetables is needed. 

Preserving the microbiological safety of processed produce should not have to conflict with nutritional quality. Although some sanitizing compounds are generally perceived as harsh chemicals that oxidize and destroy nutriments, it is important to consider the effect of those treatments and new alternatives on the nutritional quality of produce (Ruiz-Cruz and others 2007). Therefore, minimal processing with low or no food safety risk with optimal nutritional content will lead to increased consumption and meeting of consumer demands. In this context the effect of fruit sanitation on the phytochemical content and bioactivity must be contemplated. 

Obtained results show that different phases of fruit (water-soluble compounds and insoluble product matrix) contribute to different extent to the quality preservation of dried fruit as a function of moisture content. At moisture levels higher than 3%, plasticization of the water-soluble phase can promote crystallization or deteriorative processes. Nevertheless, no relevant changes in product texture (mechanical response) occur until the moisture level reaches 12%. This observation is in agreement with the great contribution of fhe insoluble producf mafrix phase (less water-plasticizable) fo fhe mechanical properfies. 

Fruit juices are an important source of bioactive compounds, but techniques used for their processing and subsequent storage may cause alterations in their contents so they do not provide the benefits expected by the consumer. 

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