FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




The use of fruits and vegetables in the production of functional food


Fruits and vegetables contain many physiologically active compounds, among them fibre, phytochemicals, vitamins. The promotion of higher consumption of fruits and vegetables rich in such compounds does not raise any objections. The quantity of particular components in question can change in the course of processing and preservation, e.g. due to oxidation or thermal degradation. Bioavailability of carotenoids is increasing after heat treatment. Fruit and vegetable products may be used as carriers of various of various physiologically active substances. For that purpose juices are suitable and are enriched with calcium, omega-3 fatty acids, beta carotene, fibre, herb extracts. As good examples can serve various preparations obtained from pomaces. Apple pomaces are rich in pectins, where grape and aronia in polifenols.