Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables

2010 ◽  
pp. 231-254 ◽  
Author(s):  
J Ayala-Zavala ◽  
Gustavo González-Aguilar
Keyword(s):  
Fruits And Vegetables ◽  
Fresh Cut

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

scholarly journals Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

Coatings ◽  
2015 ◽  
Vol 5 (4) ◽  
pp. 931-961 ◽  
Author(s):  
Maria Corbo ◽  
Daniela Campaniello ◽  
Barbara Speranza ◽  
Antonio Bevilacqua ◽  
Milena Sinigaglia
Keyword(s):  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Special Focus ◽  
Modified Atmosphere ◽  
Modified Atmospheres ◽  
Physico Chemical ◽  
High O2 ◽  
Fresh Cut

The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating.

scholarly journals A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 748
Author(s):  
Rinaldo Botondi ◽  
Marco Barone ◽  
Claudia Grasso
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Regular Consumption ◽  
Tissue Surfaces ◽  
Fresh Cut ◽  
The Many ◽  
Nutritional Benefits ◽  
Water Treatments

In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.

Effect of Vacuum-Steam-Vacuum Treatment on Microbial Quality of Whole and Fresh-Cut Cantaloupe†

2006 ◽  
Vol 69 (7) ◽  
pp. 1623-1629 ◽  
Author(s):  
DIKE O. UKUKU ◽  
XUETONG FAN ◽  
MICHAEL F. KOZEMPEL
Keyword(s):  
Fruits And Vegetables ◽  
Vacuum Treatment ◽  
Microbial Quality ◽  
Pseudomonas Spp ◽  
Mesophilic Bacteria ◽  
Log Reduction ◽  
Fresh Cut ◽  
Yeasts And Molds ◽  
Spoilage Microflora

Minimally processed fruits and vegetables have a limited shelf life because of deterioration caused by spoilage microflora and physiological processes. Cutting may increase microbial spoilage of fruits through transfer of microflora on the outer surfaces to the interior tissue. The objectives of this study were to use the vacuum-steam-vacuum (VSV) process to reduce indigenous spoilage microflora on the surface of cantaloupes and to investigate the effects of such treatments on transfer of spoilage microflora from the cantaloupe surface to the fresh-cut melon during rind removal and cutting. Whole cantaloupes were treated in the VSV processor, and fresh-cut pieces prepared from treated and control samples were stored at 5 and 10°C for up to 9 days. Presence and growth of mesophilic bacteria, yeasts and molds, and Pseudomonas spp. were determined in fresh-cut samples during storage. Texture and color (CIE L*, a*, and b*) also were measured during storage. VSV treatment resulted in a 1.0-log reduction of aerobic mesophilic bacteria, a 2.0-log reduction of yeasts and molds, and a 1.5-log reduction of Pseudomonas spp. on cantaloupe surfaces. VSV treatment significantly reduced transfer of yeasts and molds and Pseudomonas spp. from whole cantaloupe surface to fresh-cut pieces during preparation (P < 0.05). Texture and color of the fresh-cut pieces prepared from the VSV-treated whole melons were similar to those of the controls. The results of this study indicate that the use of the VSV process to reduce the surface populations of yeasts and molds and Pseudomonas spp. on whole cantaloupes will reduce subsequent transfer of these microbes to fresh-cut pieces and enhance the microbial quality of the fresh-cut product.

Sign in / Sign up

Export Citation Format

Share Document