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

Foods

MariaC. Giannakourou¹  TheofaniaN. Tsironi² 

[1] Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Agiou Spyridonos, 12243 Athens, Greece;Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;

关键词: plant-based foods;    hurdles;    quality;    preservation;    processing;    packaging;   

DOI  :  10.3390/foods10040830

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown