Current status of emerging food processing technologies in Latin America: Novel thermal processing

Moreno-Vilet, Lorena; Hernández-Hernández, H.M.; Villanueva-Rodríguez, Socorro Josefina

doi:10.1016/j.ifset.2018.06.013

Cited by 33 publications

(8 citation statements)

References 115 publications

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“…Tradicionalmente, o processo térmico é amplamente usado para inativar microrganismos patogênicos e enzimas indesejáveis (Koca et al, 2018). Todavia, a aplicação de tratamentos térmicos pode afetar negativamente a qualidade do produto final, com redução da qualidade nutricional e sensorial (Moreno-Vilet et al, 2018).…”

Section: Estratégias Para Conservação De Vegetais Minimamente Process...unclassified

Embalagens ativas: uma alternativa para vegetais minimamente processados?

Peron

Santos

Silva

et al. 2022

RSD

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A demanda por frutas e hortaliças prontas para o consumo é crescente, com destaque ao mercado de vegetais minimamente processados (VMP). Esse aumento está vinculado ao elevado valor nutricional e aos benefícios à saúde associados ao consumo regular desses alimentos. Entretanto, os danos causados pelo processamento mínimo nos vegetais os tornam mais susceptíveis a deterioração. Neste contexto, as embalagens, em especial as embalagens ativas, desempenham um papel importante na preservação das características sensoriais, nutricionais e qualidade microbiológica desses produtos. Desta forma, essa revisão objetivou avaliar o efeito das embalagens ativas em VMP. Baseado nos estudos descritos na literatura, verifica-se que a utilização de filmes e revestimentos ativos podem atuar minimizando a perda de umidade e a oxidação de diferentes componentes (como lipídios e pigmentos), bem como retardar a deterioração microbiana, inclusive restringindo o crescimento de microrganismos patogênicos. Essas ações permitem prologar a vida útil desses alimentos. Portanto, a tecnologia de embalagem ativa tem mostrado resultados positivos e promissores para manter a qualidade, a segurança e as propriedades sensoriais desses alimentos, no entanto, observa-se a necessidade da realização de mais estudos relacionados ao custo e escalabilidade destes materiais aplicados em VMP.

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Section: Estratégias Para Conservação De Vegetais Minimamente Process...unclassified

Embalagens ativas: uma alternativa para vegetais minimamente processados?

Peron

Santos

Silva

et al. 2022

RSD

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“…Novel thermal processing produces foods with a minor change in quality and taste and enhanced product safety. Unlike thermal processing, novel thermal processing induces heat within the target product rather than conduction, convection, and radiation (Moreno-Vilet et al, 2018). Therefore, this review paper was aimed to discuss the novel thermal and nonthermal techniques for enhancing the shelf life of jackfruit.…”

Section: Introductionmentioning

confidence: 99%

Recent advances in non‐thermal and thermal processing of jackfruit ( Artocarpus heterophyllus Lam ): An updated review

Nelluri

Venkatesh

Kothakota

et al. 2022

Food Processing Preservation

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Jackfruit (Artocarpus Heterophyllus Lam.) is an underexploited seasonal fruit that is rich in vitamins, minerals, proteins, and carbohydrates. Its commercialization and storage are limited due to its highly perishable nature. At the same time, operations such as peeling, cutting, and coring operations are difficult to perform manually. This review sums up the recent development in the area of novel thermal and nonthermal processing techniques such as retort pouch processing, microwave processing, irradiation, high‐pressure processing (HPP), pulsed electric field technology, ultrasound, supercritical fluid extraction, cold freezing, hurdle technology, and minimal processing were discussed to preserve and processed jackfruit. The impact of different processing techniques on jackfruit's quality, sensory characteristics, and storage period was also demonstrated. Industrial challenges and their prospects are also explicated for entrepreneur beneficiaries. Thermal methods resulted in a more significant loss of nutrients than nonthermal methods. For better results, pooled heat treatment with nonthermal methods is effective. Ultrasonication significantly improved the quality of thermal techniques, micro‐wave treatment, and nonthermal methods. Novelty impact statement Use of novel thermal and nonthermal methods for jackfruit processing is suggested. Combination of mild heat with nonthermal methods was more effective for jackfruit preservation. Microwave and ultrasonication are most effectively analyzed for jackfruit processing. Industrial challenges and their prospects are also explicated for entrepreneur beneficiaries.

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“…Thermal processing has been so far the most effective preservation technology in the industry for the inactivation of enzymes like pectin methylesterase (EC 3.1.1.11) and polyphenol oxidase (EC 1.10.3.1) in fruit-based beverages, although it affects the nutritional content and sensory attributes of food products [3]. Alternatively, nonthermal processing technologies like hydrostatic high pressure (HHP) or high-pressure homogenization (HPH) are becoming more popular for their advantages over conventional preservation technologies [4,5] HHP is a technology that does not cause significant changes in molecules because it only affects non-covalent bonds, unlike thermal processing, and it has a superior capacity for the retention of nutrients, nutraceutical compounds, and sensory attributes of foods [6]. The main enzyme inactivation mechanism associated with HHP is the loss of their native tridimensional configuration (tertiary and quaternary structures), which are stabilized by non-covalent bonds.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar

et al. 2022

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The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP reduced PME relative activity by 28% at 100 MPa for 5 min but increased PPO activity almost five-fold. Contrarily, HPH did not affect PME activity, but PPO was effectively reduced to 10% of residual activity at 300 MPa and at three passes. Color parameters (CIEL*a*b*), °hue, and chroma were differently affected by each type of high-pressure processing technology. The viscosity and fluid behavior were not affected by HHP, however, HPH changed the apparent viscosity at low dynamic pressure levels (100 MPa with one and three passes). The viscosity decreased at high shear rates in nectar samples, showing a shear-thinning effect. The results highlight how different effects can be achieved with each high-pressure technology; thus, selecting the most appropriate system for processing and preserving liquid foods like fruit beverages is recommended.

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Current status of emerging food processing technologies in Latin America: Novel thermal processing

Cited by 33 publications

References 115 publications

Embalagens ativas: uma alternativa para vegetais minimamente processados?

Embalagens ativas: uma alternativa para vegetais minimamente processados?

Recent advances in non‐thermal and thermal processing of jackfruit ( Artocarpus heterophyllus Lam ): An updated review

Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar

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