Fresh-cut fruit consumption is increasing due to the rising public demand for convenience and awareness of fresh-cut fruit's health benefits. The entire tissue of fruits is rich in bioactive compounds, such as phenolic compounds and vitamins. In most cases, the wasted byproducts can present similar or even higher contents of antioxidant and antimicrobial compounds than the final produce can. In this study was evaluated the fruits that can better adapted to the processing stages of minimally processed fruits in terms of yield and healthy compounds. Nine different fruits (apricot, cantaloupe, honeydew melon, kiwi, nectarine, orange, peach, pear and watermelon) were evaluated and different fruits mix were compared to assess the best formulation in terms of healthy promoting substance intake and yield production.
|Titolo:||Processing and bioactive compounds of fresh cut fruits.|
|Data di pubblicazione:||2011|
|Appare nelle tipologie:||4.2 Abstract in Atti di convegno|