Novel cold process applications for the preservation of bioactive components of several natural functional foods

Abstract

Abstract These studies include some novel cold unit operation applied on bioactive foods. There are some novel cold unit operations applied on bioactive foods like fish, pollen, and white in literature. In this regard, the preservative effects of novel low-temperature withering, brewing, smoking, brining, and Low-Temperature High-Velocity drying application on bioactive components of some bioactive foods were discussed. As bioactive foods, the white tea, bee pollen, fish and some common fruits were discussed. Accordingly, we explained some important preservative effects of novel low-temperature unit operation application on some bioactive components like as ω-3 fatty acid, phenol components, volatile content and vitamins.