Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review

Related Experiment Video

Updated: Oct 12, 2026

Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro
12:00

Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro

Published on: July 5, 2017

Maruf Ahmed1, Jong-Bang Eun1

  • 1a Chonnam National University , Food Science and Technology , Gwangju , South Korea.

Critical Reviews in Food Science and Nutrition
|October 17, 2017
PubMed

Keywords:
Fruitsflavonoidsnonthermalthermal treatmentvegetables

More Related Videos

Biosynthesis of a Flavonol from a Flavanone by Establishing a One-pot Bienzymatic Cascade09:50

Biosynthesis of a Flavonol from a Flavanone by Establishing a One-pot Bienzymatic Cascade

Published on: August 14, 2019

Design and Optimization Strategies of a High-Performance Vented Box14:23

Design and Optimization Strategies of a High-Performance Vented Box

Published on: June 9, 2023

Related Concept Videos

Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
Responses to Heat and Cold Stress02:45

Responses to Heat and Cold Stress

Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
Thermal Sigmatropic Reactions: Overview01:16

Thermal Sigmatropic Reactions: Overview

Sigmatropic rearrangements are a class of pericyclic reactions in which a σ bond migrates from one part of a π system to another. These are intramolecular rearrangements where the total number of σ and π bonds remain unchanged.
Sigmatropic shifts are classified based on an order term [i, j ], where i and j indicate the number of atoms across which each end of the σ bond migrates. Below are examples of a [3,3] sigmatropic shift in 1,5-hexadiene, referred to as...
Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...