Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

Abstract

Fruit crops are valuable commodities considering both processed as well as pre-processed products. Current consumer trends have created a huge demand for fruit-based products to improve nutritional wellbeing. In order that the processing industry may deliver the products with their full potential, it is necessary to have an uninterrupted supply of raw materials to eliminate the bottlenecks. Most fruits are perishable and available seasonally so it is difficult to have a continuous supply of the fruits. Hence, to overcome the issues associated with seasonal availability an alternate practice for the processing of fruits up to an intermediate level can be adapted to give a continuous supply of pre-processed fruit products. This review article discusses the processing conditions for different fruits, the commonly associated problems with the processing and their applications.

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

“…An obvious opportunity is in the recovery of bioactive rich material from waste materials and, by careful selection of the components, use these recovered products to enhance the nutritional quality of foods for the consumer (Villacís-Chiriboga et al, 2020). As these researchers indicated, there is potential in the recovery of active ingredients from waste streams in the production of foods, for instance the fruit sector (Leichtweis et al, 2021;Bhatkar et al, 2022a;Bhatkar et al, 2022b;Romano et al, 2022).…”

Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods

“…So, while the wasting of foods across the supply chain raises ethical concerns in a world where millions of the population face hunger, it remains a possibility that redirecting food waste to those in need can address some aspects of food insecurity issues. This emphasis on employing measures to reduce waste production in a short period of time has also created intense interest in the opportunity to recover and reuse waste from production and process operations [6][7][8][9]. Much of the focus has been on improving the recovery rates from plant- [10] and meat-based material [11] to reduce the impact on the environment and create added-value products that can be used as ingredients in the circular economy within food ingredient utilisation.…”

“…A good example of this is the recent study that examined the effects of climate change and maritime security in the Indo-pacific regions, as this has direct effects on smaller nations where land-based agricultural systems are only part of the story for sustainability and security issues, as they rely heavily on maritime resources for trade, economic development and basic provision of foods [19]. At the same time, Bhatkar et al [8,9] illustrated that concerns related to production, processing and post farm gate systems are essential in creating efficiencies in the overall supply chain of food production. Careful consideration of each step in the food production and processing cycle will illustrate potential savings to be obtained at the pre-farm gate stages, harvesting and preparation, ingredient generation and food production operations, as well as cold chain systems and consumer utilisation.…”

Food Dehydration Recent Advances and Approaches

“…Food quality varies as a result of dehydration. Due to the lack of water, oxygen-free atmosphere, and lower temperature conditions, the dehydration of fruits and vegetables through freeze-drying is the optimum method to keep an optimum bio compound content in the final goods [47]. Freeze-drying is a popular method for dehydrating plant-based goods, such as spices, fruits, vegetables, and some unusual meals.…”