Phytochemical Assessment and Bioactivity of Fruits and Vegetables
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Efforts to promote and retain health-promoting attributes of fruits and vegetables dominated many food industry categories, such as fruit market, juices/beverages, and dietary supplements, especially in relation to their naturally high concentrations of antioxidant polyphenolics. The predominant source of antioxidants for many of these products are polyphenolics, yet quality and stability remains a major problem facing these industries as oxidation and polymerization reactions result in poor quality via the formation of dulled or brown pigments. Polyphenolics are important contributors to food quality through color, taste, and browning reaction and benefit us as bioactive compounds in our body. As such, there is need to modify ingredients and formula foods to stabilize and enhance polyphenolics in foods for their ultimate delivery to the gastrointestinal system. Such formulations must be compatible with food-grade processes that retain food quality and are palatable for food formulations.