ReviewAntioxidants (Basel, Switzerland)2021
Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products.
Review in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 46 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
46 citing papers in PubMed.
- Effect of Antioxidant-Rich Diets, Rearing, Harvesting, and Processing Conditions on Off-Odor Volatile Formation, Lipid Content, Fatty Acid Profile, and Antioxidant Activity in Yellow Perch (Foods (Basel, Switzerland) · 2026Article
- Fruit Juice Processing Technologies and Their Impact on the Content of Bioactive Compounds-A Review of Current Approaches.Food science & nutrition · 2026Review
- Roselle Precision Drying: Comparative Performance of Smart Rotary Drum and Solar Dryers.Journal of food science · 2026Article
- A Comprehensive Review on Non-Thermal Technologies in Food Processing & Implementation in Different Food Industries: Limitations and Challenges.Food science & nutrition · 2026Review
- Effects of Climatic Conditions and Genotypes on Vitamin C Levels in Stone Species and Apple Cultivars.Plants (Basel, Switzerland) · 2026Article
- Vitamin C Stability in Fruit Juices: Impact of Non-Thermal Processing on Nutritional Quality and Safety.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Article
- Integrated omics approaches with non-thermal food fortification: pathways to personalized nutrition solutions.Frontiers in nutrition · 2026Review
- Harnessing Vitamin C: Unveiling Its Potential in Cancer Prevention and Treatment.Current medicinal chemistry · 2026Review
- From waste to nutrition: valorization strategies for surplus and ugly produce within the Food Use and Waste Hierarchy.Frontiers in nutrition · 2026Review
- Advances in supplementation strategies for enhancing bovine in vitro embryo production: a review of growth factors and antioxidants.Journal of assisted reproduction and genetics · 2025Review
- Enhancing Nutraceutical Quality and Antioxidant Activity in Chili Pepper (Nanomaterials (Basel, Switzerland) · 2025Article
- Vitamin C as a Cardioprotective Agent Against Doxorubicin-Induced Cardiotoxicity.Journal of the American Heart Association · 2025Review
- Green technologies and chemometric analysis to optimize chlorogenic acid recovery from fennel processing waste.Food chemistry: X · 2025Article
- Reframing Micronutrient Deficiencies for Modern times: A Review.Journal of general internal medicine · 2025Review
- Effects of Spray-Drying Conditions on the Functional and Physicochemical Properties of Young Barley Grass Juice Powders.Foods (Basel, Switzerland) · 2025Article
- The potential of red-fleshed apples for cider production.Comprehensive reviews in food science and food safety · 2025Review
- The Concentrations of Phenolic Compounds and Vitamin C in Japanese Quince (Foods (Basel, Switzerland) · 2025Article
- Comparative analysis and investigation of ultrasonication on juice yield and bioactive compounds of kinnow fruit using RSM and ANN models.Scientific reports · 2025Article
- Functional compounds in tropical fruit processing by-products and intrinsic factors affecting their composition: A review.Current research in food science · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.