ReviewFoods (Basel, Switzerland)2021
High-Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products.
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 14 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed.
- L-Proline-Mediated Modulation of Astringency in Black Chokeberry Puree: Molecular Interactions, Process Optimization, and Quality Preservation.Foods (Basel, Switzerland) · 2026Article
- Physical-Chemical and Microbiological Characterisation of Blueberry By-Products (Foods (Basel, Switzerland) · 2026Article
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Influence of Thermal Treatment Conditions and Fruit Batches Variability on the Rheology and Physicochemical Profile of Golden Delicious Apple Purée.Foods (Basel, Switzerland) · 2025Article
- Polyphenol Content and Antioxidant Activity in Homemade and Commercial Soups: A Theoretical and Experimental Approach.Antioxidants (Basel, Switzerland) · 2025Article
- Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.Antioxidants (Basel, Switzerland) · 2024Review
- Article
- Enhancing the Stability of Strawberry Anthocyanins Complexed to β-Cyclodextrin and Starch toward Heat, Oxidation, and Irradiation.ACS omega · 2024Article
- Use of HPLC-MS to Determine the Loss of Metabolites in Apple Juices under Different Storage Conditions.Foods (Basel, Switzerland) · 2023Article
- Using HPLC-MS/MS to Determine the Loss of Primary and Secondary Metabolites in the Dehydration Process of Apple Slices.Foods (Basel, Switzerland) · 2023Article
- Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques.Journal of agricultural and food chemistry · 2023Article
- High-efficiency fungal pathogen intervention for seed protection: new utility of long-chain alkyl gallates as heat-sensitizing agents.Frontiers in fungal biology · 2023Article
- Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products.Foods (Basel, Switzerland) · 2022Article
- Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Polyphenols are important bioactive compounds that are affected by processing. The consumer's demand for minimally processed products contributes to the increase in non-thermal technologies such as high-pressure processing (HPP) in the food industry. This review is aimed at critically discussing the positive and negative effects of thermal treatment (TT) and HPP on the stability of different polyphenol families in agro-food products obtained from strawberry and apple, two of the most used fruits in food processing. Our findings show that the phenolic content was affected by processing, fruit type, polyphenol family, and storage conditions (time and temperature) of the final product. To increase shelf life, manufacturers aiming to preserve the natural content of polyphenols need to find the sweet spot between polyphenol stability and product shelf-life since the residual enzyme activity from HPP can affect polyphenols negatively.
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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.