Review: use of fruits and vegetables in processed foods: consumption trends and technological impacts.

Abstract

According to FAO information, during the last decades great efforts have been made by authorities and specialists for the development of public policy and to spread the benefits of adopting healthy diets and physical activities, aiming to reduce the incidence of non-transmissible chronic diseases, which are the main cause of death worldwide. In spite of its healthy status, the consumption of vegetable products (fruits, vegetables, grains, and plants) has been staying below the expected level in most countries, forcing the public policy makers to implement ways to encourage consumers to include more vegetable products in their diets. Aware of this reality, the food industry continuously seeks for innovative ways of contributing to increase the consumption of fruits and vegetables. This review proposes to show the consequences of functionality and nutrition macrotrends for fruit and vegetable consumption, and the technological challenges and alternatives found for the development of processed products containing such raw materials.

Fortification of Cookies with Pomegranate Peel and Grape Must Powder

“…However, incorporation of these fruit waste powders in cookie dough preparation to a certain level will not affect the taste and quality of the cookies. Innovation in food processing sector brings out new products with high nutritional status in an easier way to consume obviously in an economically friendly manner (Moura and Vialta, 2022).…”

Optimization of blending ratios in asparagus-lemon juice using response surface methodology

“…There is a growing interest in minimally processed fruits and vegetables due to their freshness, convenience, and characteristics closer to those of fresh foods (Moura & Vialta, 2022). The industry searches for market opportunities and tends to diversify its products by preparing new foods and enhancing sensorial, nutritional, and functional attributes (Mena et al, 2014).…”

The Prediction of Shelf Life of Carrot Chips by Using Acceleration Method

“…Fruit and vegetable are food commodities providing some vitamins, fiber, minerals, and other nutrients needed to be healthy, can prevent various diseases, and eating them can control body weight [1]. However, the commodity is highly perishable making food lost and wasted.…”