2014/01/01 by Catherine M.G.C. Renard, M.G.C. Renard, Catherine, Catherine Caris‐Veyrat +8
Agricultural and Biological Sciences · #Potato Plant Research
paper · doi:10.17180/a7ed-xb36
Polyphenols and carotenoids are among the most ubiquitous secondary metabolites in fruit and vegetables, and have well established biological effects. In addition, they can be directly involved in the sensory characteristics of fruit and vegetables, notably their colour, and for polyphenols bitterness and astringency. More and more, fruit and vegetables are consumed after processing, which requires investigations on their fate during processing and notably after heat treatments. Our recent results indicate a good stability of these molecules inside the plant matrix during heat treatments commonly applied in the food industry. Indeed, the observed degradation kinetics are slow in comparison with the duration of common processes used for these products in the food industry. The more detrimental steps are actually those that involve physical actions to separate peels from flesh (screening, peeling), because of higher concentrations of secondary metabolites in the epidermis.