Hurdle Technology in Fruit Processing

Abstract

Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were based on emerging preservation factors in combination or combining emerging factors with traditional ones. Selected practical examples of fruit processing using UV light, pulsed light (PL), ultrasound (US), and high hydrostatic pressure (HHP) are presented. Some issues of key importance for the design of combination processes are also addressed.

Sonication enhances quality and antioxidant activity of blueberry juice

“…Thermal processing of food product can lead to some adverse organoleptic and nutritional losses (Gómez et al, 2011). However, innovative emerging non-thermal treatment approaches can be used to enhance food quality and ensure its security without any damage or adverse impact to food nutrients (Caminiti et al, 2011).…”

Effect of ultrasound treatment on quality and microbial load of carrot juice

“…While thermal processing may cause some adverse loss in the nutritional and organoleptic attributes of food product, non-thermal technologies have the potential to improve quality and ensure safety without any adverse effect and damage to the nutrients (Gómez et al, 2011).…”

Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)

“…A good procedure to reduce microbial risk involved in the consumption of fresh-cut fruits and/or extend their shelf life includes the reduction or elimination of microbial load by using emerging decontamination techniques, like high hydrostatic pressure, pulsed electric field, pulsed light, ultrasound and short-wave ultraviolet light (Gómez et al, 2011a).…”