ReviewFoods (Basel, Switzerland)2021
Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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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.
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Who cites it
17 citing papers in PubMed.
- Phytochemicals from Agro-Industrial By-Products for Breast Cancer Prevention and Therapy: Molecular Mechanisms and Circular Bioeconomy Perspective.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Mechanistic insights into sonication-assisted cold plasma treatments for improved microbial decontamination and quality maintenance in perishable foods.Ultrasonics sonochemistry · 2026Review
- Prospects of Bioactive Compounds in Designing Functional Foods: Challenges and Solutions.Foods (Basel, Switzerland) · 2026Review
- Integrated omics approaches with non-thermal food fortification: pathways to personalized nutrition solutions.Frontiers in nutrition · 2026Review
- Synergistic antifungal and anti-aflatoxigenic effects of lactic acid bacteria and golden berry in a functional high-protein beverage.Scientific reports · 2025Article
- Exploring Bioactive Compounds from Fruit and Vegetable By-Products with Potential for Food and Nutraceutical Applications.Foods (Basel, Switzerland) · 2025Review
- Design, Construction, and Evaluation of a Combined Atmospheric Cold Plasma-Pulsed Electric Field Spraying System for Pasteurization of Sour Cherry Juice.Food science & nutrition · 2025Article
- Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Foods (Basel, Switzerland) · 2024Article
- Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review.Foods (Basel, Switzerland) · 2023Review
- Role and Mechanism of Cold Plasma in InactivatingFoods (Basel, Switzerland) · 2023Article
- Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics.Foods (Basel, Switzerland) · 2022Review
- Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products.Foods (Basel, Switzerland) · 2022Article
- Effect of the Number of Dark Days and Planting Density on the Health-Promoting Phytochemicals and Antioxidant Capacity of Mustard (Plants (Basel, Switzerland) · 2022Article
- From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization.Foods (Basel, Switzerland) · 2022Review
- Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth.Foods (Basel, Switzerland) · 2022Review
- UV and Visible Spectrum LED Lighting as Abiotic Elicitors of Bioactive Compounds in Sprouts, Microgreens, and Baby Leaves-A Comprehensive Review including Their Mode of Action.Foods (Basel, Switzerland) · 2022Review
- By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
backgroundPhytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds.
objectiveThis review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds.
resultsFortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages.
conclusionsSuch green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.
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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.