New Insights into the Stability of Plant Phytochemicals during Postharvest Processing

A special issue of Agriculture (ISSN 2077-0472). This special issue belongs to the section "Agricultural Product Quality and Safety".

Deadline for manuscript submissions: closed (20 March 2022) | Viewed by 518

Special Issue Editor

Special Issue Information

Dear Colleagues,

Phytochemicals are a group of bioactive compounds that are found widely in the plant kingdom. Epidemiological and in vivo studies support evidence of nutraceutical and health benefits of phytochemicals. A variety of phytochemicals have been found in plant-origin foods and are typically grouped as polyphenols, carotenoids, tocopherols, alkaloids, organosulfur compounds, glucosinolates, saponins, iridoids, secoiridoids, and terpenoids. The quantity of phytochemicals in plant-origin foods varies according to genetic factors, environmental factors, agronomic factors, and harvest factors. Postharvest processing methods and storage conditions also strongly influence the phytochemical content, as these compounds are degraded or transformed onto other forms. A great impact of different methods of processing (e.g., blanching, boiling, steaming, pressure boiling, pressure steaming, frying, grilling, pasteurization, canning, and freezing) and storage at various conditions has been highlighted. Recently, modern techniques such as ultrasound and microwave irradiation, advanced filtration techniques, and biotechnological methods (e.g., fermentation) have also been utilized to improve the retention of bioactive phytochemicals during processing.

Contributions to this Special Issue may cover all research aspects related to the evaluation of the impact of postharvest processing techniques and storage conditions on the stability of bioactive phytochemicals in all edible plants and their derivatives.

Dr. Vlasios Goulas
Guest Editor

Manuscript Submission Information

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  • polyphenols
  • carotenoids
  • pre-treatments
  • stability
  • bioactivity
  • thermal processing methods
  • non-thermal processing methods
  • fermentation
  • storage
  • shelf-life

Published Papers

There is no accepted submissions to this special issue at this moment.
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