Table 2B.
Post-harvest strategies to improve the glycemic control-relevant bioactivity of plant-based foods and beverages.
| Post-Harvest Treatments | Physical, Chemical or Biological Agent | Concentration, Temperature or Time | Plant-based Food or Beverage | Stress Treatment, Processing and Fermentation | Improved Human Health-Relevant Activities | Reference |
|---|---|---|---|---|---|---|
| Physical treatment | Temperature & irradiance | 21 to 32°C 5 or 200 μmol m-2 s-1. | Tomato | Exposure of fruit at day 1 to 8 of ripening | Phenolic content | (113) |
| Thermal processing | 121°C for 20 min | Buckwheat, wheat, & oats (sprouts or seedlings) | Autoclaving of sprouts (day2) and leaves (day 10) | Phenolic content, Antioxidant, Anti-hyperglycemic, Antihypertensive, &Antibacterial activity | (114) | |
| 121°C for 20 min | Fenugreek, soybean, fava bean, & mung bean (sprouts or seedlings) | Autoclaving of sprouts (day2) and leaves (day 10) | Phenolic content, Antioxidant, Anti-hyperglycemic, & Antibacterial activity | (75) | ||
| 120°C for 10 min | Peruvian & Brazilian dry beans | Autoclaving of soaked beans | Antioxidant & Anti-hypertensive activity | (47) | ||
| 70 to 130°C for 1 to 5 min | Ginger, garlic, & turmeric | Thermal processing of spice powders on stovetop | Antioxidant and Anti-hyperglycemic activity | (115, 116) | ||
| 90°C for 3 or 5 h | Onion | Heat treatment of whole, crushed onions. | Anti-hyperglycemic activity | (117) | ||
| 100 to 180°C for 5 to 15 min | Sweet potato | Deep frying, boiling, steaming or baking | Phenolic content, Antioxidant, & Anti-hyperglycemic activity | (52) | ||
| 100°C for 30 to 90 min | Bian-Que Triple-Bean soup | Boiling of black soybean, mung bean, & adzuki bean | Anti-hyperglycemic activity. | (118) | ||
| 90 to 95°C for 5 to 120 min | Traditional Kenyan foods (cereals, legumes, oil seeds, & vegetables) | Blanching, soaking & cooking, or roasting | Phenolic content & Anti-hyperglycemic activity | (119) | ||
| 100 to 180°C for 5 to 15 min | Sweet potato | Deep frying, boiling, steaming or baking | Phenolic content, Antioxidant, &Anti-hyperglycemic activity | (52) | ||
| Chemical treatment | Calcium chloride | Fenugreek | Seed treatment followed by germination for 3 days | Antioxidant & Anti-hyperglycemic activity | (120) | |
| Biological treatment | R. oligosporus | Active sporulating culture (3 weeks old) | Mung bean | Solid-state fermentation at room temperature for 20 days | Antioxidant, Anti-hyperglycemic, & Antibacterial activity | (121) |
| Active sporulating culture (3 weeks old) | Fenugreek | Solid-state fermentation at room temperature for 20 days | Parkinson’s disease relevant L-DOPA a content, Anti-hyperglycemic & Antibacterial activity | (122) | ||
| Marine peptide hydrolysate | 1mL/L | Black bean | Seed treatment at room temperature for 4 h | Antioxidant activity | (45) | |
| Physical & chemical treatment | UV radiation & citric acid | 253.7 nm (UV-C) & 0.5% (citric acid) | Apple | Fresh cut apples dipped in citric acid followed by exposure to UV-C | Phenolic content & Antibacterial activity | (123) |
| Physical & biological treatment | Dark germination & treatment with COS & marine peptide hydrolysate | 1 to 10 g/L | Barley sprouts | Seed treatment followed by germination in dark for 6 days | Antioxidant &Anti-hyperglycemic activity | (72) |
| Dark germination & treatment with fish protein hydrolysate &oregano extract | 2 ml/L (fish protein hydrolysate) & 5 ml/L (oregano extract) | Velvet bean (Mucuna pruriens) | Seed treatment followed by germination in dark for 5 days | Phenolic content, antioxidant activity & Parkinson’s diseaserelevant L-DOPA content | (124) | |
| Food synergies | Blueberry juice | Apple cider | Apple cider with 10% to 50% blueberry juice | Phenolic content, antioxidant, Anti-hyperglycemic, & Anti-hypertensive activity. | (125) | |
| Strawberry, blueberry, & peach. | Dairy & soy yoghurt | Commercially available yoghurt | Phenolic content, Antioxidant, Anti-hyperglycemic, & Anti-hypertensive activity | (126) | ||
| Garlic, dill, onion, sweet red pepper, &cranberry | Cheese | Commercially available fruit enriched Roquefort, cheddar, feta, & English hard cheese | Anti-hyperglycemic & Anti-hypertensive activity | (127) | ||
| Rhodiola | Kefir soymilk | Soymilk with 10% Rhodiola | Anti-hyperglycemic & Anti-hypertensive activity | (128) | ||
| COS & vitamin C | Oregano & Rhodiola | Oregano or Rhodiola with 25% to 75% COS or vitamin C | Antioxidant, Anti-hyperglycemic, & Anti-hypertensive activity | (64) | ||
| Pear | Blackberry | Blackberry with 25% pear | Antioxidant, Anti-hyperglycemic, & antihypertensive activity | (129) | ||
| Sea buckthorn | Pear, apricot, peach, orange, green grape, apple, celery root, carrot, & parsley root | Fruit & vegetable smoothies with 25% or 50% sea buckthorn | Phenolic content, antioxidant, Anti-hyperglycemic, & Anticholinesterase activity | (130) | ||
| Fermentation with lactic acid bacteria (LAB) | Kefir culture-L. lactis, L. brevis, Leuconostoc, & S. cerevisiae | Commercially available culture | Soymilk | Fermentation at 25°C for 15 h | Isoflavone and Phenolic Content | (131) |
| L. acidophilus | 10% (v/v) inoculum | Cherry juice | Fermentation at 37°C for 72 h | Antioxidant, Anti-hyperglycemic, & Antibacterial activity | (55) | |
| 10% (v/v) inoculum | Apple juice | Fermentation at 37°C for 72 h | Anti-hyperglycemic, Anti-hypertensive, & Antibacterial activity | (132) | ||
| 10% (v/v) inoculum | Pear juice | Fermentation at 37°C for 72 h | Anti-hyperglycemic activity | (133) | ||
| L. acidophilus, L. casei, & L. plantarum | 9.18 Log CFU/mL | Cashew apple juice | Fermentation at 30°C for 48 h | Phenolic & vitamin C content. | (134) | |
| B. longum, L. casei, & L. plantarum. | 9.18 Log CFU/mL | Cashew apple juice | Fermentation at 37°C for 72 h | Antioxidant & Anti-hyperglycemic activity | (135) | |
| L. acidophilus, L. bulgaricus, L. casei, S. thermophilus, L. rhamnosus, B. infantis, & B. longum & B. bifidum | Commercially available culture. | Dairy yoghurt with 10% Azadirachta indica | Fermentation at 41°Cfor 6 h | Phenolic content, antioxidant, Anti-hyperglycemic, & Anti-hypertensive activity | (136) | |
| L. acidophilus, L. bulgaricus, B. bifidum, L. casei, & S. thermophilus. | Commercially available culture | Dairy yoghurt with cumin or coriander seeds (5 to 20g/100mL). | Fermentation at 41°C for 4 h | Phenolic content & Antioxidant activity | (137) | |
| L. plantarum, Weissella cibaria, & Leuconostoc pseudomesenteroides | 6 Log CFU/mL | Papaya puree | Fermentation at 37°C for 48 h | Phenolic content, Antioxidant, & Anti-hyperglycemic activity | (138) | |
| L. helveticus & B. longum | 10% (v/v) inoculum | Blackberry juice with 30% pear juice | Fermentation at 37°C for 48 h | Anti-hyperglycemic & Anti-hypertensive activity | (129) | |
| L. plantarum, L. acidophilus, L. fermentum, L. paracasei, & L. rhamnosus. | 3% (v/v) inoculum | Apple juice | Fermentation at 37°C for 24 h | Anti-hyperglycemic activity | (139) | |
| L. plantarum & L. helveticus. | 6.30 Log CFU/mL & 5.82 Log CFU/mL | Soymilk with Camu-camu (0% to 1%) | Fermentation at 37°C for 72 h | Anti-hyperglycemic & Anti-hypertensive activity | (57) | |
| L. plantarum | 10% (v/v) inoculum | Sweet potato | Fermentation at 37°C for 72 h | Phenolic content, antioxidant, & Anti-hyperglycemic activity. | (140) | |
| L. plantarum | 0.01% (w/w) inoculum | Bitter melon (Momordica charantia) | Fermentation at 37°C for 48 h | Antioxidant, Anti-hyperglycemic activity, & Beneficial Modulation of Gut Microbiota | (141, 142) |
a
levo-dihydroxy phenylalanine.