The Hurdle Concept in Fruit Processing

Alzamora, Stella M.; López‐Malo, Aurelio; Guerrero, Sandra; Tapia, María Soledad

doi:10.1007/978-1-4939-3311-2_5

Cited by 7 publications

(3 citation statements)

References 99 publications

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“…Recent developments in hurdle technology involve the introduction of innovative techniques as part of the hurdle sequence [ 97 , 98 ], for example HHP [ 55 , 99 , 100 ], PEF [ 101 , 102 ], UV-C (short-wave ultraviolet) [ 100 , 103 , 104 ], ozone [ 105 ], pulsed light [ 106 ], High Power Ultrasound [ 100 ], natural antioxidants extracted from food waste, etc. In Alzamora et al [ 97 ], an overview of the main emerging “nonthermal” factors is presented, together with their mode of action, potential advantages and disadvantages, and the combined processes (complimentary hurdles), which have been used for fruit preservation. In another interesting recent publication, the most important innovative developments applied to fresh-cut fruits are presented, including physical, chemical, and biopreservation methods.…”

Section: Hurdles Applied In the Preservation And Shelf-life Extension Of Fresh-cut Fruits And Vegetablesmentioning

confidence: 99%

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Giannakourou

Tsironi

2021

Foods

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Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.

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Section: Hurdles Applied In the Preservation And Shelf-life Extension Of Fresh-cut Fruits And Vegetablesmentioning

confidence: 99%

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Giannakourou

Tsironi

2021

Foods

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“…Recently, along with industrialization, the food sector has rapidly developed [1][2][3]. Cherry tomatoes are vegetables with high production and consumption rates because they can be consumed fresh or processed according to consumer preferences [4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Design and Performance Evaluation of a Cherry Tomato Calyx Remover

et al. 2021

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A prototype for the remover of cherry tomato calyxes was designed and manufactured. The tap remover was designed and manufactured considering the conveyor transport speed, brush length and clearance, and diameter. These were adjusted in three levels to determine the optimal design factor. Performance tests were conducted using Icon 513, a circular-shaped cherry tomato variety, and Minimaru, a jujube-shaped cherry tomato variety. Conveyor transport speeds were set at 210, 280, and 350 mm/s; brush lengths at 70, 80, and 90 mm; brush clearances at 20, 22, and 24 mm; and brush diameters at 0.8, 1.0, and 1.2 mm. The two varieties showed a similar damage rate during calyx removal. However, Minimaru showed a higher calyx removal rate than Icon 513, indicating that it is most suitable for the calyx removal mechanization process.

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“…While the benefits of minimally processed foods to overall human health have been well documented, many of these same foods also carry the risk of infection with pathogenic bacteria (Brandl, ), especially when these produce items are eaten uncooked. During the postharvest processing of fresh produce, a hurdle approach to treatment is often utilized to incorporate multiple avenues for attacking bacterial pathogens and, often times, lower the intensity of each treatment, which can lessen the damage to health‐associated compounds and potentially the native microflora present on food surfaces (Alzamora, López‐Malo, Guerrero, & Tapia, ; Singh & Shalini, ). As described above, specific pathogen‐targeted bacteriophage cocktails are an emerging, nonchemical modality for improving the safety of fresh produce, and a combination of phage biocontrol and traditional antimicrobials could provide a powerful food safety treatment integrating the broad killing range of chemicals like PAA (perhaps at reduced concentrations) with the targeted and specific effect of phage cocktails.…”

Section: Introductionmentioning

confidence: 99%

Treatment of fresh produce with a Salmonella‐targeted bacteriophage cocktail is compatible with chlorine or peracetic acid and more consistently preserves the microbial community on produce

Moye

Das

Tokman

et al. 2020

Journal of Food Safety

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Diets rich in minimally processed foods are associated with numerous health benefits, in part, due to their diverse, natural microbiota. However, antimicrobials, such as chlorine and peracetic acid (PAA), that are used to address food safety concerns may damage the natural microflora of fresh produce. One promising approach for targeting pathogenic bacteria in foods without impacting the normal food microbiota are bacteriophages. In this study, we observed that combinational treatment of conventional antimicrobials (PAA and chlorine) and bacteriophages, specifically the Salmonella‐targeted preparation SalmoFresh, retained the bactericidal effectiveness of individual interventions, and in some cases, achieved substantially increased efficacy. Additionally, the bacterial microbiomes of farm fresh and organic produce were less affected after phage treatment compared to PAA and chlorine. Finally, our study revealed that resistance rates against SalmoFresh were relatively minor and unaffected by the stresses introduced after chemical washes and/or bacteriophage treatment.

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The Hurdle Concept in Fruit Processing

Cited by 7 publications

References 99 publications

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Design and Performance Evaluation of a Cherry Tomato Calyx Remover

Treatment of fresh produce with a Salmonella‐targeted bacteriophage cocktail is compatible with chlorine or peracetic acid and more consistently preserves the microbial community on produce

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