領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
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.
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