Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Liang, Ma; Zhang, Min; Bhandari, Bhesh; Gao, Zhongxue

doi:10.1016/j.tifs.2017.03.005

Cited by 324 publications

(175 citation statements)

References 201 publications

(156 reference statements)

Supporting

Mentioning

164

Contrasting

Unclassified

Order By: Relevance

“…They reported that the reduced POD and PPO activities in the ginger sample treated with OD may be ascribed to lower oxidative stress on the ginger surface due to the antioxidant ability of sucrose concentration. 74 This outcome was in agreement with Ma et al, 79 who stated that the existence of sucrose and ascorbic acid effectively decreased the POD activity in dried-cut cantaloupe melon and other vegetables. Its application as a pretreatment, protects sensory properties and produces food product with minor quality losses.…”

Section: Application Of Od Pretreatmentsupporting

confidence: 88%

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

et al. 2020

View full text Add to dashboard Cite

BACKGROUND Most agricultural crops contain high moisture content (80–95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf‐life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf‐lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non‐thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre‐dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry

show abstract

Section: Application Of Od Pretreatmentsupporting

confidence: 88%

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

et al. 2020

View full text Add to dashboard Cite

show abstract

“…With the increasing awareness of consumers on food quality and safety, fresh or minimally processed produce are in high demand (Dasan & Boyaci, 2017). However, fresh produce can serve as a vehicle for a wide range of pathogenic microorganisms and are also susceptible to microbial proliferation due to their high water and nutrient content and the loss of their natural resistance, which is associated with an increase in the number of recorded outbreaks of food borne illnesses and public health scares (Ma, Zhang, Bhandari, & Gao, 2017). For exam-maintain food quality and safety in the food industry, nonthermal physical intervention strategies have received increasing attention from food scientists and manufactures in recent years (Pan, Sun, & Han, 2017;Ramos et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

149

View full text Add to dashboard Cite

Fresh produce, like fruits and vegetables, are important sources of nutrients and health‐promoting compounds. However, incidences of foodborne outbreaks associated with fresh produce often occur; it is thus important to develop and expand decay‐control technologies that can not only maintain the quality but can also control the biological hazards in postharvest, processing, and storage to extend their shelf life. It is under such a situation that plasma‐mediated treatments have been developed as a novel nonthermal processing tool, offering many advantages and attracting much interest from researchers and the food industry. This review summarizes recent developments of cold plasma technology and associated activated water for shelf life extension of fresh produce. An overview of plasma generation and its physical–chemical properties as well as methods for improving plasma efficiency are first presented. Details of using the technology as a nonthermal agent in inhibiting spoilage and pathogenic microorganisms, inactivating enzymes, and modifying the barrier properties or imparting specific functionalities of packaging materials to extend shelf life of food produce are then reviewed, and the effects of cold plasma‐mediated treatment on microstructure and quality attributes of fresh produce are discussed. Future prospects and research gaps of cold plasma are finally elucidated. The review shows that atmospheric plasma‐mediated treatments in various gas mixtures can significantly inhibit microorganisms, inactive enzyme, and modify packaging materials, leading to shelf life extension of fresh produce. The quality attributes of treated produce are not compromised but improved. Therefore, plasma‐mediated treatment has great potential and values for its application in the food industry.

show abstract

“…Texture is a significant property of fruit and vegetables, also a primary element affecting sensory aesthetics and food affection in people (Castro & Saraiva, 2014;Ma, Zhang, Bhandari, & Gao, 2017). Traditional heat treatment would destroy the nature histological characteristics of fruit and vegetables, resulting in texture deterioration of the final products (Bordoloi, Kaur, & Singh, 2012; De Roeck, Mols, Duvetter, Van Loey, & Hendrickx, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of high hydrostatic pressure processing on textural properties and microstructural characterization of fresh‐cut pumpkin (Cucurbita pepo)

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

High hydrostatic pressure (HHP) processing is a burgeoning nonthermal sterilization technology has been industrialized in foreign countries. The purpose of this research was to investigate HHP (100–600 MPa/2 min)‐induced texture and cell microstructural changes of fresh‐cut pumpkins compared with untreated and heated samples. Treatment efficacy was evaluated by texture profile analysis and combinational microscopy techniques, including transmission electron microscope (TEM) and confocal imaging. The results showed that the texture of pumpkin was jointly influenced by HHP‐triggered alterations in pectin characteristics, membrane completeness, and morphology of tissue. Samples subjected to HHP treatment could better maintain original histology properties than heated ones based on color parameter, hardness, relative electrical conductance, and degree of pectin esterification, among which moderate pressure (300–400 MPa) exerted more positive effects. Our findings provide theoretical guidance for the correlative application of HHP and promote further investigation on food varieties. Practical Applications HHP processing is a commercially implemented technology being used in vegetable‐based products. As an important factor highly correlated with freshness, texture alterations induced by processing are an industrial issue of great concern. This work provides new evidence on the softening mechanism comprehensively with respect to pectin, membrane, and morphology of tissue. The application of our current findings could be applied in other temperature‐sensitive food substrates and make it possible to produce products of high quality in mild temperature.

show abstract

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Cited by 324 publications

References 201 publications

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Effect of high hydrostatic pressure processing on textural properties and microstructural characterization of fresh‐cut pumpkin (Cucurbita pepo)

Contact Info

Product

Resources

About