Bioactive compounds in fruits: health benefits and effect of storage conditions

 

 

G González-Aguilar,^1* RM Robles-Sánchez,¹ MA Martínez-Téllez,¹ GI Olivas,² E Alvarez-Parrilla³ and LA de la Rosa³

¹Centro de Investigación en Alimentación y Desarrollo, AC, Coordinación de Tecnología de Alimentos de Origen Vegetal, ¹Unidad Hermosillo, Mexico

²Centro de Investigación en Alimentación y Desarrollo, AC, Laboratorio de Tecnología de Alimentos de Origen Vegetal, Unidad Cuauhtémoc, Chih., México

³Departamento de Ciencias Básicas, Universidad Autónoma de Ciudad Juárez (UACJ), Instituto de Ciencias Biomédicas, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua, México

 

 

 

 

Abstract

Purpose of review: This article reviews the major bioactive compounds present in apples, berries and tropical fruits, which are of economic importance in the international market, and discusses some of their potential beneficial health effects, as well as their degradation during postharvest manipulation and storage.

Recent findings: The most recent studies have focused on the importance of bioactive compounds in reducing deteriorative processes and their influence in preventing or reducing the incidence of degenerative diseases. The discovery of new compounds with specific roles in human metabolism has encouraged food technologists to develop new processes and soft technologies for preserving the beneficial characteristics of these compounds. Nutritionists are also concerned about the increase of degenerative diseases due to the low consumption of fruits and vegetables.

Directions for future research: Efforts should be made to develop methods for identifying new bioactive compounds and preserving them after minimal processing and storage of fruits and vegetables. Studies are also needed to elucidate the possible mode of action of bioactive compounds and prevent deteriorative reactions, as well as identify their specific contribution to the total antioxidant capacity. Furthermore, the behaviour of these compounds when they are present in different matrixes and their synergist effects when they are combined should be investigated. Finally, combining the efforts of food technologists, nutritionists and physicians will lead to the development of programs to raise awareness of the great health advantages that fruit consumption offers.

 

Keywords: bioactive; apples; berries; tropical fruits; antioxidant capacity

 

Stewart Postharvest Review 2008, 3:8

Published online 01 June 2008

doi: 10.2212/spr.2008.3.8