ArticleFoods (Basel, Switzerland)2026
Non-Thermal Hydrodynamic Cavitation for Surplus Fruits and Vegetables: Improved Vitamin C and Bioactive Preservation.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Mechanistic insights into sonication-assisted cold plasma treatments for improved microbial decontamination and quality maintenance in perishable foods.Ultrasonics sonochemistry · 2026Review
- A desirability index framework for the bioprospecting of carrots grown in the Andean region for fresh, feed, cosmetic and nutraceutical applications.Frontiers in plant science · 2026Article
- Non-thermal processing of polyphenol- and carotenoid-rich green leafy vegetables for healthy aging: effects on antioxidant properties and bioavailability.Frontiers in nutrition · 2026Review
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Authors and funding
8 authors.
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Abstract
This study evaluated the impact of hydrodynamic cavitation (HC) versus conventional thermal processing (TT) for the valorization of fruit and vegetable surpluses, using optimized purees of carrot, banana, yacón, beetroot, and gulupa. HC-treated purees consistently preserved bioactive compounds, with vitamin C retention in purple carrot puree reaching 6.8 ± 0.6 mg/100 g, compared to only 0.6 ± 0.0 mg/100 g after thermal treatment. Total polyphenol content and antioxidant capacity (FRAP up to 2580 ± 126 μmol Eq-Trolox/100 g, DPPH inhibition up to 88.72% ± 0.80) were similarly superior with HC. While HC resulted in noticeably higher grumosity and fibrosity, limiting acceptance, TT improved sensory sweetness but degraded nutritional quality, causing up to 80% losses of vitamin C and bioactives. The findings confirm that HC is an effective non-thermal strategy for converting agri-food surpluses into functional ingredient bases, maximizing nutritional retention and energetic efficiency and supporting sustainable circular food systems.
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Registered trials
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