Effects of bioactive compounds and pharmacological activities in medicinal fruits and vegetables by thermal processing

• Published in: Journal of future foods Vol. 3; no. 3; pp. 252 - 262
• Main Authors: Liu, Jiaqiong, Liu, Yang, Wang, Xiaoqin
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.09.2023; KeAi Communications Co. Ltd
• Subjects: Bioactive compounds; Medicinal fruits and vegetables; Pharmacological activities; Thermal processing; Medicinal fruits and vegetables; Thermal processing; Pharmacological activities; Bioactive compounds
• ISSN: 2772-5669; 2772-5669
• DOI: 10.1016/j.jfutfo.2023.02.009

•Effects of bioactive compounds and pharmacological activities in medicinal fruits and vegetables by thermal processing were reviewed•This article is the first to briefly summarize five common thermal processing methods (boiling, steaming, microwaving, hot air drying, and pasteurization).•In this paper, the effects of thermal processing on the bioactive compounds of medicinal fruits and vegetables in the homologous substances of medicine and food are summarized for the first time.•This paper briefly summarizes the effects of thermal processing on the pharmacological activities of fruits and vegetables homologous to medicine and food for the first time.•Through the review articles, it is found that microwave drying has great advantages for thermal processing of medicinal fruits and vegetables. With the advancement of living standards, the role of healthy diets in maintaining well-being has gained prominence. The concept of “medicinal fruits and vegetables” has attracted much research attention recently. Medicinal fruits and vegetables are rich in nutrients and high in edible value, and are also necessary for people's daily diet. In order to better exert the effect of medicinal fruits and vegetables and prolong their shelf life, this paper reviews the effects of common thermal processing methods (boiling, steaming, microwaving, hot air drying, and pasteurization) on the bioactive compounds and pharmacological activities of medicinal fruits and vegetables. It is found that different heat treatment methods have their own advantages and disadvantages, and microwave drying has greater advantages in comparison. Through the summary of the thermal processing methods of medicinal fruits and vegetables, it is expected to provide a theoretical reference for its rational utilization in the field of fruits and vegetables and the improvement of thermal processing methods.