Article detail · 2016
A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables
- Year
- 2016
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Critical Reviews in Food Science and Nutrition
- Catalog match (ISSN) Critical Reviews in Food Science and Nutrition
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
The role of antioxidants in human nutrition has gained increased interest, especially due to their associated health beneficial effects for a number of chronic diseases, including cardiovascular diseases and certain types of cancer. Fruits and vegetables are perishable and difficult to preserve as fresh products. Dried fruits and vegetables can be easily stored, transported at relatively low cost, have reduced packing costs, and their low water content delays microbial spoilage. Air-, freeze-, microwave- and sun-drying are among the most thoroughly studied drying methods. This review provides an overview of recent findings on the effects of different drying techniques on major antioxidants of fruits and vegetables. In particular, changes in ascorbic acid, carotenoids, flavonoids, phenolic acids, total phenolics, and antioxidant activity are discussed in detail.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
271 citations
OpenAlex cited_by_count (cache / database)
32 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Potential Use of Turkish Medicinal Plants in the Treatment of Various Diseases 2016
- Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods 2021
- Comparative study on the effect of different drying techniques on phenolic compounds in Australian beach-cast brown seaweeds 2023
- Microwave pre-treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties 2020
- Physicochemical and Quality Properties of Pumpkin (Cucurbita moschara Duch.) Jam, Marmalade and Fruit LeatherPhysicochemical and Quality Properties of Pumpkin (Cucurbita moschara Duch.) Jam, Marmalade and Fruit Leather 2020
- Black carrot polyphenols: effect of processing, storage and digestion-an overview 2018
- Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage. 2018
- Comparative assessment of energy analysis, drying kinetics, and biochemical composition of tomato waste under different drying conditions 2022
- Evaluation of antioxidant activity/capacity measurement methods for food products 2017
- Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods 2019