ABSTRACT
The nutritional quality of fruits and vegetables is composed by macronutrients (proteins, carbohydrates, and lipids) and micronutrients (vitamins and minerals, fatty acids, and essential aminoacids). In addition, the denominated bioactive compounds are the object of many studies due to their relation with the healthy potential of plant based foods.
Among nonthermal processing, high pressure processing (HPP) of fruit and vegetable products have been revealed as a useful tool to extend their shelf-life and quality as well as to preserve their nutritional and functional characteristics. Research on HPP in fruit and vegetable products has mainly focused on fruits and vegetables juices, mixed juice beverage, purees, nectars and soups, with an emphasis on food quality and bioactive components, including strategies for the production of healthy and safe food products and ingredients. Studies evaluating the effect of HPP of fruit and vegetable products on macronutrients are mainly focused on soluble sugars and dietary fiber, and less is known about the effect on lipids and fatty acids, as most of the studies in this sense are related to animal. In addition, HPP can modify functional properties of components such as proteins, which in turn can lead to the development of a new generation of value added food. Regarding the studies assessing the effect of HPP of fruit and vegetable products on micronutrients, the effect on vitamin C content is the topic more often studied, meanwhile studies focusing in other vitamins, as vitamin E (tocopherols and tocotrienols) and B vitamin group (folates), and minerals are less abundant. In this sense, HPP has shown encouraging potential to manipulate the extractability, allergenicity, and functionality of macronutrients and micronutrients and, as well as bioactive compounds in foods; and in consequence is a useful technology for developing healthier food products.
