Composition, Phytochemicals, and Beneficial Health Effects of Dried Fruits: An Overview

Alasalvar, Cesarettin; Shahidi, Fereidoon

doi:10.1002/9781118464663.ch1

Cited by 31 publications

(31 citation statements)

References 64 publications

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“…In general, phytochemicals from this type of food are well absorbed and their bioavailability is high. For example, polyphenols and tocopherols from nuts and dried fruits have proved to be rapidly accessible in the stomach, thus maximizing the possibility of absorption in the upper small intestine [128,129]. Antioxidants from dried fig can increase the plasma antioxidant capacity and protect lipoproteins from subsequent oxidation, therefore, demonstrating the bioavailability of antioxidants in dried fruits [130].…”

Section: Health Benefits Of Functional Dehydrated Foodsmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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Section: Health Benefits Of Functional Dehydrated Foodsmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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“…Phytochemicals are non-nutritive, biologically active compounds, for example, phenolic acids, flavonoids and carotenoids, (38,39) to which health protective properties are ascribed, such as preventive actions against aging, inflammation and certain cancers. (40) Protective effects of phytochemicals are because of their properties as free radical scavengers, hydrogen-donating compounds, singlet oxygen quenchers and or metal chelators.…”

Section: Phytochemicalsmentioning

confidence: 99%

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Ngadze

Linnemann

Nyanga

et al. 2016

Food Reviews International

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Monkey orange (Strychnos spp.) is a widely distributed fruit species in Southern Africa commonly consumed by the local population. It has potential to improve the nutritional status of rural populations, being a precious food source in areas with periodic shortages, since it is rich in vitamin C, zinc, and iron. To improve the availability of this food outside its production season, processing and preservation techniques used at household level need upgrading as they are unreliable and their effects on nutritional quality are unknown. Based on this review, we recommend better indigenous fruit production as a sustainable solution to malnutrition in rural areas in transition countries.

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“…In this instance, the drying process used in this study may have influenced the outcome, as the fruit drying process reduces the fat content and sodium content as described by Alasalvar and Shahidi (2013). Furthermore, it is known that fruit maturation stage influences various physico-chemical characteristics and therefore, nutritional changes in the content of sugars, protein, vitamin C, minerals, as well as pH, among other features (Brito and Narain, 2002;Nogueira et al, 2002;Tlili et al, 2014).…”

Section: Resultsmentioning

confidence: 90%

Bromatological analysis, phytochemical and antioxidant potential of carnauba (Copernicia prunifera (Mill.) H.E. Moore) fruit

Silva¹,

Oliveira²,

Fernandes³

et al. 2017

Afr. J. Food Sci.

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Chemical composition as well as phytochemicals and antioxidant activity of underutilized plants, such as carnauba palm (Copernicia prunifera), provide an informed decision on how to maximize their benefits. This study aimed to evaluate the chemical composition and antioxidant activity of the fruit of carnauba. The total phenolic content (gallic acid equivalents, GAE) of the ethanol extract of the whole fruit, pulp and kernel were 44.6000, 0.0447 and 0.6930 mg GAE/g extract, respectively. The respective total tannin content was 1590.932, 2977.724 and 147.650 ppm in the whole fruit, pulp and kernel. The fruit of carnauba showed 9.84 mg anthocyanins/50 g of fresh pulp. Ethanol extract of whole fruit had a potent antioxidant activity. Thus, the fruit of carnauba has add-value in food industry.

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Composition, Phytochemicals, and Beneficial Health Effects of Dried Fruits: An Overview

Cited by 31 publications

References 64 publications

Functional Dehydrated Foods for Health Preservation

Functional Dehydrated Foods for Health Preservation

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Bromatological analysis, phytochemical and antioxidant potential of carnauba (Copernicia prunifera (Mill.) H.E. Moore) fruit

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