Safety, Quality, and Processing of Fruits and Vegetables

Tylewicz, Urszula; Tappi, Silvia; Nowacka, Małgorzata; Wiktor, Artur

doi:10.3390/foods8110569

Cited by 16 publications

(12 citation statements)

References 15 publications

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“…Therefore, the production of diversified food products without using chemical ingredients such as sodium metabisulphate has become a primary matter of concern in the food processing industries. Moreover, new advanced techniques such as high hydrostatic pressure (HHP) have emerged to preserve the nutritional content and colour of final dried products [32,33]. However, the application of these sophisticated techniques might be challenging to small and medium (S&M) scale processing units due to lack of technical knowledge and economic cost.…”

Section: Apple Cultivarmentioning

confidence: 99%

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Shrestha

Kulig

Moscetti

et al. 2020

Foods

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Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) treatments, alone or in combination in reducing surface discolouration as well as oxidative enzyme activity in apple slices (cv. Golden Delicious and Elstar) exposed to air at room temperature for 0, 30 and 60 min. The total colour change (ΔE) for Golden Delicious was equal to 2.38, 2.68, and 4.05 after 0, 30 and 60 min of air exposure, respectively. Dipping in AA solution (1% w/v) was found to be the best treatment to limit surface discolouration of both apple cultivars. The best heat treatments to inhibit polyphenol oxidase/peroxidase enzymes activity were 70 °C HWB for Golden Delicious and 60 °C HWB for Elstar slices, both in combination with a solution of 1% AA and 1% CA. The tested apple cultivars were found to require different treatments at minimum ambient air exposure to obtain the best surface colour condition.

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Section: Apple Cultivarmentioning

confidence: 99%

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Shrestha

Kulig

Moscetti

et al. 2020

Foods

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“…Of great importance is the solubility of volatile components in water and other substances of the dried material. In previous studies, it was reported that a PEF pretreatment can change the microstructure and increase the retention of the valuable compounds in the dried product (Lammerskitten et al, 2019;Tylewicz et al, 2019;Yu et al, 2017). respectively.…”

Section: Chemical Properties Of Dried Mangomentioning

confidence: 99%

The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties

Lammerskitten

Шорсткий

Parniakov

et al. 2020

J. Food Process. Preserv.

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Mango fruit (Mangifera indica L.) belongs to the Anacardiaceae family (Barreto et al., 2008). Mango has a special economic position, due to its high nutritional value and rising consumer demand in the recent years. It is a great source of carbohydrates, vitamin A, B 1 , B 3 , B 5 , B 6, and C as well as β-carotene (Braga et al., 2019). However, of particular importance is the high content of polyphenols, including mangiferin, catechins, anthocyanins and many other, protecting the cells from free radical damage (Izli et al., 2017). Globally, the mango production is around 50.65 million tons in 2017 and it has increased by around 25% in the last five years (Statista, 2019). Due to the seasonal availability and short shelf life of mango, drying is a common method, that is used to prevent deteriorating processes and to provide mango all year round (Izli et al., 2017; Mitra, 2016).

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“…Figure 1 shows different forms of pre‐processed fruit products. Nowadays fruit processing industries are focused on the development of innovative novel fruit products with safety, optimal nutritional characteristics and high quality in order to meet the increased consumer's demands (Tylewicz et al ., 2019, Giannakourou and Tsironi, 2021). The processing of these pre‐processed fruits involves postharvest handling, primary and secondary processing.…”

Section: Introductionmentioning

confidence: 99%

Pre‐processed fruits as raw materials: part II—process conditions, demand and safety aspects

Bhatkar

Shirkole

Brennan

et al. 2022

Int J of Food Sci Tech

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The demand for pre-processed fruits has grown rapidly in recent years as a result of consumer attention towards fresh, healthy and convenient foods. Most of the fruits are available seasonally and they are perishable, so it is necessary to have a continuous supply of the fruits to avoid the blockages in the fruit processing industry. The review is written in the purview of this issue, and it presents pre-processed fruits as a sustainable solution. The present review is part II of the series of articles on pre-processed fruits as the raw material for various food industries. The fruits covered here are mango, pineapple, pear, olive and papaya. The article continues to emphasise the critical processing and storage condition for these fruits ranked higher in terms of their production quantity and economic value. The fruits are critically reviewed for their processing, storage and safety aspects along with key research findings of different processing techniques. The important safety aspects associated with such processed commodities are also discussed.

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Safety, Quality, and Processing of Fruits and Vegetables

Cited by 16 publications

References 15 publications

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties

Pre‐processed fruits as raw materials: part II—process conditions, demand and safety aspects

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