Editorial

4 pages, 220 KiB

Open AccessEditorial

New Approaches for Improving the Quality of Processed Fruits and Vegetables and Their By-Products

by Fátima A. Miller, Teresa R. S. Brandão and Cristina L. M. Silva

Foods 2023, 12(7), 1353; https://doi.org/10.3390/foods12071353 - 23 Mar 2023

Cited by 1 | Viewed by 1343

The 2030 Sustainable Development Agenda calls for all social actors to contribute to significant societal and environmental issues [...] Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

Research

Jump to: Editorial, Review

10 pages, 846 KiB

Open AccessArticle

Freeze-Drying Processes Applied to Melon Peel: Assessment of Physicochemical Attributes and Intrinsic Microflora Survival during Storage

by Sengly Sroy, Fátima A. Miller, Joana F. Fundo, Cristina L. M. Silva and Teresa R. S. Brandão

Foods 2022, 11(10), 1499; https://doi.org/10.3390/foods11101499 - 21 May 2022

Cited by 4 | Viewed by 1835

Abstract

Melon peel is recognized as a source of healthy nutrients and oxidant compounds. Being considered a non-edible part with no profit value, large amounts of melon rinds are discharged by fruit industries. Innovative food ingredients with potential health benefits may arise if these [...] Read more.

Melon peel is recognized as a source of healthy nutrients and oxidant compounds. Being considered a non-edible part with no profit value, large amounts of melon rinds are discharged by fruit industries. Innovative food ingredients with potential health benefits may arise if these parts were conveniently transformed. The objective was to freeze-dry small melon peel cubes to attain a potential edible matrix. An ozone pre-treatment was applied seeking decontamination purposes and quality retention. The effect of these processes was assessed in terms of physicochemical parameters (moisture content, water activity and color), bioactive compounds (total phenolics, vitamin C and chlorophylls) and antioxidant capacity, during 7 weeks of storage at room temperature. Intrinsic microflora (mesophylls, yeasts and molds) were also monitored. Results showed that the freeze-drying process allowed retention of the most bioactive compounds analyzed, except for total phenolic content. In this case, the ozone pre-treatment was important for phenolics preservation. During the storage period, ozonated samples presented a higher content of bioactive compounds. In terms of microflora, the ozone and freeze-drying effects were not significant. Freeze-drying proved to be a suitable preservation method for melon peel. The ozone impact was not relevant in terms of decontamination. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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17 pages, 3802 KiB

Open AccessArticle

Blanching Effect on the Quality and Shelf-Life Characteristics of Fresh Cowpea Grains [Vigna unguiculata (L.) Walp.]

by Romayana Medeiros de Oliveira Tavares, Cristiane Fernandes de Assis, Patrícia de Oliveira Lima, Paulo Douglas Santos de Lima, Roberto Rodrigues Cunha Lima and Karla Suzanne Florentino da Silva Chaves Damasceno

Foods 2022, 11(9), 1295; https://doi.org/10.3390/foods11091295 - 29 Apr 2022

Cited by 4 | Viewed by 2258

Abstract

The high perishability of fresh cowpeas impairs its commercialization. Thus, this study aims to determine the temperature–time binomial for blanching fresh cowpea [Vigna unguiculata (L.) Walp] by evaluating the effects of heat treatment and kinetic behavior on the peroxidase (POD) activity and [...] Read more.

The high perishability of fresh cowpeas impairs its commercialization. Thus, this study aims to determine the temperature–time binomial for blanching fresh cowpea [Vigna unguiculata (L.) Walp] by evaluating the effects of heat treatment and kinetic behavior on the peroxidase (POD) activity and on the physical characteristics (firmness, color, mass gain). A factorial design (3 × 6) with temperature (70, 80, and 90 °C) and time (1, 2, 4, 6, 8, and 10 min) was implemented. Physicochemical, microbiological, and enzymatic (POD) changes, in addition to photographic monitoring, were evaluated throughout the storage period (4.90 °C). With regard to the effects of the independent variables and the first-order kinetic model, it was determined that 70 °C for 4 min of blanching maintained and/or improved the physical characteristics of the raw material. The pH and the acidity of the blanched fresh cowpea changed little during the storage period; the microbiological load and POD activity reduced with blanching and remained stable until the eighth day of storage, and provided an increase of 5 days in shelf-life under refrigeration when compared to non-blanched. Blanching is shown as an alternative for improving fresh cowpeas, favoring an economic increase in production with guaranteed quality and safety attributes. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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20 pages, 6914 KiB

Open AccessArticle

Water–Energy–Food Nexus and Life Cycle Thinking: A New Approach to Environmental and Nutritional Assessment of Potato Chips

by Ana Fernández-Ríos, Jara Laso, Francisco José Amo-Setién, Rebeca Abajas-Bustillo, Carmen Ortego-Mate, Pere Fullana-i-Palmer, Alba Bala, Laura Batlle-Bayer, Merce Balcells, Rita Puig, Rubén Aldaco and María Margallo

Foods 2022, 11(7), 1018; https://doi.org/10.3390/foods11071018 - 30 Mar 2022

Cited by 10 | Viewed by 3583

Abstract

The water–energy–food (WEF) nexus has become a key concept to promote the cross-sectoral coordination toward sustainable development. In particular, understanding the interdependences of these pillars, as well as addressing a life cycle perspective, is essential when evaluating food production systems. This study explores [...] Read more.

The water–energy–food (WEF) nexus has become a key concept to promote the cross-sectoral coordination toward sustainable development. In particular, understanding the interdependences of these pillars, as well as addressing a life cycle perspective, is essential when evaluating food production systems. This study explores the environmental impacts and nutritional quality of potato chips, addressing life cycle thinking and a WEF nexus approach. For this purpose, the combined application of life cycle assessment (LCA) and the Nutrient-Rich Food 9.3 (NRF9.3) index was considered to identify the main environmental hotspots and advanced opportunities. The results indicated a major contribution of the cultivation stage on water use, whereas the processing accounted for most of the impacts in energy-related indicators and eutrophication potentials. Improvement opportunities reside in the joint application of drip irrigation, allowing to achieve important water savings, as well as the use of natural gas or pellets instead of diesel, which constitute cleaner energy sources. On the other hand, a poor nutritional density of potato chips became evident from the quantification of the NRF9.3, which can be significantly improved if potatoes undergo a roasted process instead of frying. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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19 pages, 1791 KiB

Open AccessArticle

High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice

by Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Federico Ferioli, Lucia Vannini, Francesca Patrignani and Rosalba Lanciotti

Foods 2021, 10(12), 2998; https://doi.org/10.3390/foods10122998 - 04 Dec 2021

Cited by 7 | Viewed by 1885

Abstract

Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data [...] Read more.

Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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22 pages, 2633 KiB

Open AccessArticle

High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life

by Yuanyuan Li and Olga I. Padilla-Zakour

Foods 2021, 10(11), 2608; https://doi.org/10.3390/foods10112608 - 28 Oct 2021

Cited by 11 | Viewed by 2923

Abstract

High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers’ demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 [...] Read more.

High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers’ demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 °C) and pasteurization by heat treatment (HT, 63 °C, 3 min) on the production of a novel whole Concord grape puree product (with skin and seeds, no waste), and the shelf-life of the puree under refrigerated storage (4 °C). Microbial load, physicochemical properties, phenolic content and antioxidant activity, composition and sensorial attributes of puree samples were evaluated. HPP- and HT-treated purees were microbiologically stable for at least 4 months under refrigeration, with less microbial growth and longer shelf life for HPP samples. HPP and HT samples had similar levels of phenolic contents and antioxidant activities throughout the 4-month refrigerated storage period, even though HPP retained >75% PPO and POD enzyme activities while those of HT were less than 25%. Inclusion of seeds in the puree product significantly increased the fiber, protein, total fatty acid, and linoleic acid contents. Sensory results showed that HPP-treated puree retained more fresh-like grape attributes, had better consistency, and showed significantly higher ratings in consumer overall liking, product ranking, and purchase intent than the HT puree (p < 0.05). Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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25 pages, 6730 KiB

Open AccessArticle

Effect of High Hydrostatic Pressure on the Extractability and Bioaccessibility of Carotenoids and Their Esters from Papaya (Carica papaya L.) and Its Impact on Tissue Microstructure

by Sara Lara-Abia, Jorge Welti-Chanes and M. Pilar Cano

Foods 2021, 10(10), 2435; https://doi.org/10.3390/foods10102435 - 13 Oct 2021

Cited by 5 | Viewed by 1798

Abstract

High hydrostatic pressure (HHP) is a non-thermal technology widely used in the industry to extend food shelf-life and it has been proven to enhance the extractability of secondary metabolites, such as carotenoids, in plant foods. In this study, fresh-cut papaya pulp of varieties [...] Read more.

High hydrostatic pressure (HHP) is a non-thermal technology widely used in the industry to extend food shelf-life and it has been proven to enhance the extractability of secondary metabolites, such as carotenoids, in plant foods. In this study, fresh-cut papaya pulp of varieties (Sweet Mary, Alicia and Eksotika) from the Canary Islands (Spain) were submitted to the HHP process (pressure: 100, 350 and 600 MPa; time: come-up time (CUT) and 5 min) to evaluate, for the first time, individual carotenoid and carotenoid ester extractability and to assess their bioaccessibility using an in vitro simulated gastrointestinal digestion assay, following the standardized INFOGEST^® methodology. In addition, changes in papaya pulp microstructure after HHP treatments and during the different phases of the in vitro digestion were evaluated with optical light microscopy. HPLC-DAD (LC-MS/MS (APCI+)) analyses revealed that HHP treatments increased the carotenoid content, obtaining the highest extractability in pulp of the Sweet Mary papaya variety treated at 350 MPa during 5 min (4469 ± 124 μg/100 g fresh weight) which was an increase of 269% in respect to the HHP-untreated control sample. The highest carotenoid extraction value within each papaya variety among all HHP treatments was observed for (all-E)-lycopene, in a range of 98–1302 μg/100 g fresh weight (23–344%). Light micrographs of HHP-treated pulps showed many microstructural changes associated to carotenoid release related to the observed increase in their content. Carotenoids and carotenoid esters of papaya pulp submitted to in vitro digestion showed great stability; however, their bioaccessibility was very low due to the low content of fatty acids in papaya pulp necessary for the micellarization process. Further studies will be required to improve papaya carotenoid and carotenoid ester bioaccessibility. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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14 pages, 3013 KiB

Open AccessArticle

Tocochromanols and Chlorophylls Accumulation in Young Pomelo (Citrus maxima) during Early Fruit Development

by Yihan Zhao, Junhao Li, Shaohua Huang, Huayong Li, Yutao Liu, Qiuming Gu, Xinbo Guo and Yuwei Hu

Foods 2021, 10(9), 2022; https://doi.org/10.3390/foods10092022 - 28 Aug 2021

Cited by 1 | Viewed by 1829

Abstract

Pomelo is an important cultivar of the genus Citrus that contains a variety of beneficial nutrients, and its young fruit is an agricultural by-product that is currently not fully utilized because it is often thrown away during cultivation and management. In this study, [...] Read more.

Pomelo is an important cultivar of the genus Citrus that contains a variety of beneficial nutrients, and its young fruit is an agricultural by-product that is currently not fully utilized because it is often thrown away during cultivation and management. In this study, the dynamics of tocochromanol during young pomelo development were investigated by measuring chlorophyll content, tocochromanol accumulation, and expression levels of related genes during early fruit development. The results showed that chlorophyll content decreased overall during these four developmental stages and had some synergism with tocochromanol. Four tocochromanol components were detected in pomelo of both genotypes, and α-tocopherol was the main component. The tocochromanol content of honey pomelo was highest in the first period, reaching 70 ± 5 μg/g in dry weight (DW), and golden pomelo peaked in the second period at 86.10 ± 0.18 μg/g DW, with an overall decreasing trend in both genotypes. The different gene expression patterns of the tocochromanol biosynthesis pathway could partially explain the changes in these components and further elucidate the regulatory mechanisms of tocochromanol accumulation during early fruit development. As a natural product, young pomelo fruit is an attractive source of tocochromanol and has potential application in industrial production. The results of this study may provide directions for the high additional value utilization of young pomelo fruit. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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17 pages, 1325 KiB

Open AccessArticle

Recovery of Bioactive Compounds from Strawberry (Fragaria × ananassa) Pomace by Conventional and Pressurized Liquid Extraction and Assessment Their Bioactivity in Human Cell Cultures

by Milda Pukalskienė, Audrius Pukalskas, Lijana Dienaitė, Simona Revinytė, Carolina V. Pereira, Ana A. Matias and Petras Rimantas Venskutonis

Foods 2021, 10(8), 1780; https://doi.org/10.3390/foods10081780 - 31 Jul 2021

Cited by 14 | Viewed by 2996

Abstract

Pressing strawberries for juice generates large amounts of pomace, containing valuable nutrients and therefore requiring more systematic studies for their valorization. This study compared conventional solid-liquid (SLE) and pressurized liquid (PLE) extractions with ethanol (EtOH) and H₂O for the recovery of [...] Read more.

Pressing strawberries for juice generates large amounts of pomace, containing valuable nutrients and therefore requiring more systematic studies for their valorization. This study compared conventional solid-liquid (SLE) and pressurized liquid (PLE) extractions with ethanol (EtOH) and H₂O for the recovery of bioactive compounds from strawberry pomace. The composition and bioactivities of the products obtained were evaluated. Among 15 identified compounds, quercetin-3-glucuronide, kaempferol-3-glucuronide, tiliroside, ellagic, malic, succinic, citric and p-coumaric acids were the most abundant constituents in strawberry pomace extracts. SLE-EtOH and PLE-H₂O extracts possessed strong antioxidant capacity in DPPH^• and ABTS^•+ scavenging and oxygen radical absorbance capacity (ORAC) assays. Cytotoxicity, antiproliferative and cellular antioxidant activities in human cells of PLE-EtOH and PLE-H₂O extracts were also evaluated. PLE-EtOH and PLE-H₂O extracts possessed strong antioxidant activity, protecting Caco-2 cells upon stress stimuli, while PLE-EtOH extract showed higher antiproliferative activity with no cytotoxicity associated. In general, the results obtained revealed that properly selected biorefining schemes enable obtaining from strawberry pomace high nutritional value functional ingredients for foods and nutraceuticals. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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16 pages, 5134 KiB

Open AccessArticle

Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits

by Geun-Hyang Kim, Chae-Lim Lee and Ki-Sun Yoon

Foods 2021, 10(8), 1712; https://doi.org/10.3390/foods10081712 - 23 Jul 2021

Cited by 8 | Viewed by 2473

Abstract

This study investigated the combined bactericidal efficacy of slightly acidic electrolyzed water (SAEW), fumaric acid (FA), and ultravioletC waterproof light-emitting diodes (UVC W-LED) for the control of Staphylococcus aureus and Listeria monocytogenes in fresh-cut fruits. Cherry tomato, grape, apple, and pineapple were inoculated [...] Read more.

This study investigated the combined bactericidal efficacy of slightly acidic electrolyzed water (SAEW), fumaric acid (FA), and ultravioletC waterproof light-emitting diodes (UVC W-LED) for the control of Staphylococcus aureus and Listeria monocytogenes in fresh-cut fruits. Cherry tomato, grape, apple, and pineapple were inoculated with S. aureus and L. monocytogenes and then washed with 30 ppm SAEW containing 0.5% FA in a container equipped with two UVC W-LEDs. Behaviors of S. aureus and L. monocytogenes and quality properties of fresh-cut fruits were monitored after storage at 10 °C and 15 °C for 7 days. The most effective reductions of S. aureus (1.65 log CFU/g) and L. monocytogenes (2.63 log CFU/g) were observed in the group with the combined treatment of SAEW + FA and UVC W-LED. At 10 °C and 15 °C, populations of both pathogens in the combined treatment group were lower than those in a control. Combined treatment showed no negative effect on moisture retention in the fruit. Moreover, visual changes were less significant than in the control. These results demonstrate that the combined treatment can improve the microbial safety and the quality of fruits. If it is properly used in the sanitizing step of the fresh produce industry, a positive effect can be expected. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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9 pages, 949 KiB

Open AccessArticle

Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators

by Fátima A. Miller, Joana F. Fundo, Ester Garcia, Cristina L. M. Silva and Teresa R. S. Brandão

Foods 2021, 10(4), 727; https://doi.org/10.3390/foods10040727 - 30 Mar 2021

Cited by 6 | Viewed by 1878

Abstract

Fruit waste parts, particularly peel, are abundant sources of bioactive compounds. To be included in the formulation of value-added foods, peel needs to be transformed and subjected to a preservation process. Therefore, this study seeks to assess the effect of ozone on the [...] Read more.

Fruit waste parts, particularly peel, are abundant sources of bioactive compounds. To be included in the formulation of value-added foods, peel needs to be transformed and subjected to a preservation process. Therefore, this study seeks to assess the effect of ozone on the quality and antilisterial indicators of cantaloupe melon peel paste, aiming at obtaining a product with the potential to be used as a food additive. Ozone was bubbled during 30 and 60 min, and some physicochemical characteristics (soluble solids content, pH and colour), bioactive compounds (total phenolics, chlorophylls and vitamin C) and antioxidant activity were analysed. Peel was also inoculated with Listeria innocua, used as a treatment efficiency indicator. The results indicated that, although ozone negatively affected antioxidant activity, it positively influenced all bioactive compounds analysed. An L. innocua reduction of 1.2 log cycle was achieved after ozone exposure. Ozone should be exploited as a promising technology to assure the quality/safety of cantaloupe melon peel. Indeed, if melon peel is conveniently converted into a suitable form that can be used as a food ingredient, this will promote the valorisation of waste materials with the consequent reduction of industrial by-products and new perspectives for market opportunities. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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13 pages, 1496 KiB

Open AccessFeature PaperArticle

Tyrosol-Enriched Tomatoes by Diffusion across the Fruit Peel from a Chitosan Coating: A Proposal of Functional Food

by Silvia Tampucci, Antonella Castagna, Daniela Monti, Clementina Manera, Giuseppe Saccomanni, Patrizia Chetoni, Erica Zucchetti, Mariacristina Barbagallo, Laura Fazio, Marco Santin and Annamaria Ranieri

Foods 2021, 10(2), 335; https://doi.org/10.3390/foods10020335 - 04 Feb 2021

Cited by 6 | Viewed by 2052

Abstract

Chitosan is receiving increasing attention from the food industry for being a biodegradable, non-toxic, antimicrobial biopolymer able to extend the shelf life of, and preserve the quality of, fresh food. However, few studies have investigated the ability of chitosan-based coatings to allow the [...] Read more.

Chitosan is receiving increasing attention from the food industry for being a biodegradable, non-toxic, antimicrobial biopolymer able to extend the shelf life of, and preserve the quality of, fresh food. However, few studies have investigated the ability of chitosan-based coatings to allow the diffusion of bioactive compounds into the food matrix to improve its nutraceutical quality. This research is aimed at testing whether a hydrophilic molecule (tyrosol) could diffuse from the chitosan-tyrosol coating and cross the tomato peel. To this end, in vitro permeation tests using excised tomato peel and an in vivo application of chitosan-tyrosol coating on tomato fruit, followed by tyrosol quantification in intact fruit, peel and flesh during a seven-day storage at room temperature, were performed. Both approaches demonstrated the ability of tyrosol to permeate across the fruit peel. Along with a decreased tyrosol content in the peel, its concentration within the flesh was increased, indicating an active transfer of tyrosol into this tissue. This finding, together with the maintenance of constant tyrosol levels during the seven-day storage period, is very promising for the use of chitosan formulations to produce functional tomato fruit. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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Review

Jump to: Editorial, Research

17 pages, 1106 KiB

Open AccessFeature PaperReview

Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products

by Aswathi Soni and Gale Brightwell

Foods 2022, 11(12), 1811; https://doi.org/10.3390/foods11121811 - 20 Jun 2022

Cited by 6 | Viewed by 2989

Abstract

Thermal processing of packaged fruit and vegetable products is targeted at eliminating microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using microbial inactivation or/and by reducing enzymatic activity in the food. The conventional process of thermal processing involves sterilization (canning [...] Read more.

Thermal processing of packaged fruit and vegetable products is targeted at eliminating microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using microbial inactivation or/and by reducing enzymatic activity in the food. The conventional process of thermal processing involves sterilization (canning and retorting) and pasteurization. The parameters used to design the thermal processing regime depend on the time (minutes) required to eliminate a known population of bacteria in a given food matrix under specified conditions. However, due to the effect of thermal exposure on the sensitive nutrients such as vitamins or bioactive compounds present in fruits and vegetables, alternative technologies and their combinations are required to minimize nutrient loss. The novel moderate thermal regimes aim to eliminate bacterial contaminants while retaining nutritional quality. This review focuses on the “thermal” processing regimes for fruit and vegetable products, including conventional sterilization and pasteurization as well as mild to moderate thermal techniques such as pressure-assisted thermal sterilization (PATS), microwave-assisted thermal sterilization (MATS) and pulsed electric field (PEF) in combination with thermal treatment as a hurdle approach or a combined regime. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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28 pages, 523 KiB

Open AccessEditor’s ChoiceReview

Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review

by Patra Sourri, Chrysoula C. Tassou, George-John E. Nychas and Efstathios Z. Panagou

Foods 2022, 11(5), 747; https://doi.org/10.3390/foods11050747 - 03 Mar 2022

Cited by 23 | Viewed by 11832

Abstract

Fruit juices have an important place in humans’ healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria. However thermo-acidophilic endospore forming bacteria of the genus Alicyclobacillus have the potential to [...] Read more.

Fruit juices have an important place in humans’ healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria. However thermo-acidophilic endospore forming bacteria of the genus Alicyclobacillus have the potential to cause spoilage of commercially pasteurized fruit juices. The flat sour type spoilage, with absence of gas production but presence of chemical spoilage compounds (mostly guaiacol) and the ability of Alicyclobacillus spores to survive after pasteurization and germinate under favorable conditions make them a major concern for the fruit juice industry worldwide. Their special characteristics and presence in the fruit juice industry has resulted in the development of many isolation and identification methods based on cell detection (plating methods, ELISA, flow cytometry), nucleic acid analysis (PCR, RAPD-PCR, ERIC-PCR, DGGE-PCR, RT-PCR, RFLP-PCR, IMS-PCR, qPCR, and 16S rRNA sequencing) and measurement of their metabolites (HPLC, GC, GC-MS, GC-O, GC-SPME, Electronic nose, and FTIR). Early detection is a big challenge that can reduce economic loss in the industry while the development of control methods targeting the inactivation of Alicyclobacillus is of paramount importance as well. This review includes a discussion of the various chemical (oxidants, natural compounds of microbial, animal and plant origin), physical (thermal pasteurization), and non-thermal (High Hydrostatic Pressure, High Pressure Homogenization, ultrasound, microwaves, UV-C light, irradiation, ohmic heating and Pulse Electric Field) treatments to control Alicyclobacillus growth in order to ensure the quality and the extended shelf life of fruit juices. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

18 pages, 333 KiB

Open AccessEditor’s ChoiceReview

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

by Amalia Carmen Miteluț, Elisabeta Elena Popa, Mihaela Cristina Drăghici, Paul Alexandru Popescu, Vlad Ioan Popa, Oana-Crina Bujor, Violeta Alexandra Ion and Mona Elena Popa

Foods 2021, 10(11), 2821; https://doi.org/10.3390/foods10112821 - 16 Nov 2021

Cited by 37 | Viewed by 6689

Abstract

The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been [...] Read more.

The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

30 pages, 4043 KiB

Open AccessReview

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

by Maria C. Giannakourou and Petros S. Taoukis

Foods 2021, 10(11), 2630; https://doi.org/10.3390/foods10112630 - 29 Oct 2021

Cited by 23 | Viewed by 5450

Abstract

Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the [...] Read more.

Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the main factors responsible for this nutritional loss. Consequently, Vitamin C is frequently used as an index of the overall quality deterioration of such products during processing and post-processing storage and handling. Traditional preservation methods, such as thermal processing, drying and freezing, are often linked to a substantial Vitamin C loss. As an alternative, novel techniques or a combination of various preservation steps (“hurdles”) have been extensively investigated in the recent literature aiming at maximising Vitamin C retention throughout the whole product lifecycle, from farm to fork. In such an integrated approach, it is important to separately study the effect of each preservation step and mathematically describe the impact of the prevailing factors on Vitamin C stability, so as to be able to optimise the processing/storage phase. In this context, alternative mathematical approaches have been applied, including more sophisticated ones that incorporate parameter uncertainties, with the ultimate goal of providing more realistic predictions. Full article

(This article belongs to the Special Issue New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products)

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New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products

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