EFFECT OF ABIOTIC STRESSES ON BIOACTIVE CONTENTS OF VEGETABLES AND HIGH ...

232 Pages·2017·5.6 MB·English

by  Ginés B

EFFECT OF ABIOTIC STRESSES ON BIOACTIVE
CONTENTS OF VEGETABLES AND HIGH-
PRESSURE TECHNOLOGY IN RELATED
FUNCTIONAL BEVERAGES

Advanced Techniques for Research and
Development in Food and Agriculture (TAIDA)

Author: Anna Carolina Formica de Oliveira

Directors: Dr. Francisco Artés-Hernández
Dr. Ginés Benito Martínez-Hernández

Cartagena (2017)

ACKNOWLEDGEMENTS

I would specially acknowledge the advice and guidance of Professor Francisco Artés-
Hernández, thesis advisor, for his vast reserve of patience and knowledge.
In addition, I would like to express my fully gratitude to Dr. Ginés Benito Martínez-
Hernández, thesis co-advisor, without whose knowledge and assistance this study would
not have been successful. Their guidance helped me in all the time of research and writing
of this thesis. I could not have imagined having a better advisors and mentors for my PhD
study.
I am also grateful to the Spanish Ministry of Economy and Competitiveness for financial
support of some experiments through the Project AGL2013-48830-C2-1-R.
Special thanks goes to exchange interns Manon Quellec, Eva Montse Sánchez and Aldo
Hernández for the hard work put in this study. Furthermore, I truly appreciate the effort
of Vicente Díaz, MSc, whose without his hark work this study would not have been
delivered.
Besides, I wish to express sincere recognition to the Postharvest and Refrigeration Group,
Department of Food Engineering at Universidad Politécnica de Cartagena, for their
extended long-term support, as well as the members of my PhD committee.
Finally, my sincere appreciation goes to Dr. Alfredo Oliva, Dr. Juan Pablo Tafur, Dr.
Libia A. Chaparro and Dr. Francisco Ramirez, for their insightful comments and
encouragement during all my PhD.

INDEX

ABSTRACT ............................................................................................................ i

RESUMEN ............................................................................................................. v

LIST OF ABBREVIATIONS .............................................................................. ix

INTRODUCTION ................................................................................................. 1

1. BOTANICAL AND AGRONOMICAL CHARACTERISTICS
OF CARROTS AND BIMI® BROCCOLI ................................................... 3

1.1. Carrots ................................................................................................ 3
1.2. Bimi® broccoli .................................................................................... 5

2. NUTRITIONAL AND BIOACTIVE CONTENTS OF CARROTS
AND BIMI® BROCCOLI .............................................................................. 7
2.1. Relevant food and health terminology ............................................... 7
2.2. Nutritional compounds of carrots and broccoli .................................. 9
2.3. Main bioactive compounds of carrots and broccoli ......................... 10
2.3.1. Phenolic compounds: biosynthesis, classification and
health-promoting properties ............................................................ 10
2.3.2. Glucosinolates: biosynthesis, classification and health-
promoting properties ........................................................................ 16
2.3.3. Antioxidant compounds and their classification .................... 18

3. MINIMAL PROCESSING OF FRUIT AND VEGETABLES ............ 20
3.1. Overview .......................................................................................... 20
3.2. Fresh-cut products ............................................................................ 21
3.3. Fifth range products.......................................................................... 22
3.4. Overview of fresh-cut and fifth range products market ................... 23