By-Products from Minimal Processing of Fresh Fruits and Vegetables

2018 ◽  
pp. 183-200
Author(s):  
M. R. Tapia-Rodriguez ◽  
M. G. Goñi ◽  
G. A. González-Aguilar ◽  
J. F. Ayala-Zavala
Keyword(s):  
Fruits And Vegetables ◽  
Minimal Processing ◽  
By Products

Understanding the Role of Chlorine and Ozone to Control Postharvest Diseases in Fruit and Vegetables: A Review

2020 ◽  
Vol 16 (4) ◽  
pp. 455-461
Author(s):  
Gabriela M. Baia ◽  
Otniel Freitas-Silva ◽  
Murillo F. Junior
Keyword(s):  
Chlorine Dioxide ◽  
Broad Spectrum ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Residual Effects ◽  
Pathogenic Microorganisms ◽  
Postharvest Diseases ◽  
Post Harvest ◽  
By Products

Fruits and vegetables are foods that come into contact with various types of microorganisms from planting to their consumption. A lack or poor sanitation of these products after harvest can cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects and are safe. However, to minimize such problems, the use of sanitizers is an efficient device against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad spectrum, low cost and well-established practices. However, the inevitable formation of disinfection by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application, spectrum of action and legislation. In order to ensure the quality and safety of final products, the adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is essential.

Applications of plant-derived food by-products to maintain quality of postharvest fruits and vegetables

2021 ◽  
Author(s):  
Haitao Jiang ◽  
Wanli Zhang ◽  
Yan Xu ◽  
Yiqin Zhang ◽  
Yijing Pu ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
By Products

Harvest by-products of fresh fruits and vegetables

2018 ◽  
pp. 127-156
Author(s):  
A. E. QuirÓS-Sauceda ◽  
G. R. Velderrain-Rodriguez ◽  
J. Abraham DomÍNguez-Avila ◽  
H. Palafox-Carlos ◽  
J. F. Ayala-Zavala ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
By Products

scholarly journals Chlorine inactivation of coliphage MS2 on strawberries by industrial-scale water washing units

2009 ◽  
Vol 7 (2) ◽  
pp. 244-250 ◽  
Author(s):  
Michael J. Casteel ◽  
Charles E. Schmidt ◽  
Mark D. Sobsey
Keyword(s):  
Hepatitis A ◽  
Fruits And Vegetables ◽  
Hepatitis A Virus ◽  
Field Studies ◽  
Wash Water ◽  
Industrial Scale ◽  
Cross Contamination ◽  
Minimal Processing ◽  
Water Washing ◽  
Pathogenic Viruses

Fruits and vegetables (produce) intended for minimal processing are often rinsed or washed in water. Chlorine and other sanitizers are used during washing to inactivate produce spoilage microbes, but such procedures may also inactivate pathogens epidemiologically linked to produce, such as hepatitis A virus (HAV). However, no information exists on the efficacy of chlorinated wash water to inactivate HAV and other viruses on produce in actual practice, because of obvious safety concerns. In contrast, coliphage MS2 (a bacterial virus) is commonly used as a surrogate for some pathogenic viruses and may be safely used in field studies. In the present investigation, strawberries seeded with MS2 were passed through industrial-scale water washing units operated with or without added sodium hypochlorite. MS2 on strawberries was inactivated by 68%, 92% and 96% at free chlorine (FC) concentrations of ≤2, 20 and 200 ppm in wash water, respectively. MS2 was detected in wash water containing ≤2 ppm FC in one trial, but was not detected in water containing 20 or 200 ppm FC. The presence and absence of MS2 in wash water containing various levels of FC highlight the importance of controlling sanitizer levels to prevent viral cross contamination of strawberries.

scholarly journals Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4132 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Natural Antioxidants ◽  
Food Products ◽  
Extraction Methods ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Industry Applications ◽  
By Products

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
Priscilla M. Lima ◽  
Fernanda T. V. Rubio ◽  
Marluci P. Silva ◽  
Lorena S. Pinho ◽  
Márcia G. C. Kasemodel ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Fruits And Vegetables ◽  
Extraction Efficiency ◽  
Convective Drying ◽  
Second Law ◽  
Cucurbita Moschata ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
By Products

AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.

scholarly journals Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Alexis Marsol-Vall ◽  
Barbara Sgorbini ◽  
Cecilia Cagliero ◽  
Carlo Bicchi ◽  
Jordi Eras ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Fruit Juice ◽  
Volatile Content ◽  
Drying Process ◽  
Fruit And Vegetable ◽  
Volatile Composition ◽  
Food Ingredients ◽  
Enantioselective Analysis ◽  
Enantiomeric Ratio ◽  
By Products

Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging from 52.7% in lemon to 94.0% in tangerine flesh. Noncitrus fibres showed more variable compositions, with the predominant classes being aldehydes in apple (57.5%) and peach (69.7%), esters (54.0%) in pear, and terpenoids (35.3%) in carrot fibres. In addition, enantioselective analysis of some of the chiral terpenoids present in the fibre revealed that the enantiomeric ratio for selected compounds was similar to the corresponding volatile composition of raw fruits and vegetables and some derivatives, with the exception of terpinen-4-ol andα-terpineol, which showed variation, probably due to the drying process. The processing to which fruit residues were submitted produced fibres with low volatile content for noncitrus products. Otherwise, citrus fibres analysed still presented a high volatile composition when compared with noncitrus ones.

scholarly journals Microbial quality and labeling of minimally processed fruits and vegetables

2021 ◽  
Vol 37 ◽  
pp. e37059
Author(s):  
Lucas Samôr dos Santos ◽  
Lucas Vasconcelos da Silva ◽  
Bárbara Morandi Lepaus ◽  
Jackline Freitas Brilhante De São José
Keyword(s):  
Escherichia Coli ◽  
Fruits And Vegetables ◽  
Material Selection ◽  
Microbiological Quality ◽  
Raw Material ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Mesophilic Bacteria ◽  
Vegetable Samples ◽  
Safe Food

The consumption of minimally processed, or ready-to-eat (RTE), fruits and vegetables has been growing because people have shorter time to eat and due to the pursuit of convenience and health benefits. Minimal processing includes raw material selection and sorting, pre-washing, debarking, cutting, slicing, sanitizing, rinsing, centrifuging, and packing. Thus, natural protection barriers are affected during cutting methods and they release nutrients that enable microorganism growth.  The aim of the current study was to evaluate the levels of aerobic mesophilic bacteria, molds and yeasts, coliforms at 35°C, Escherichia coli and Salmonella sp., as well as the labeling adequacy of minimally processed fruits and vegetables traded in Vitória, Espírito Santo, Brazil. Fruits and vegetables presented aerobic mesophilic bacteria, molds and yeasts, and coliforms at 35°C, above the safe limit for consumption purposes. The count of aerobic mesophilic bacteria in RTE fruits ranged from 4.00 to 6.30 Log CFU/g. The highest count of this microorganism group was recorded for fruit salads. Salmonella sp. was not identified in fruit or vegetable samples, whereas Escherichia coli was detected in four vegetable samples. None of the evaluated labels (n = 40) followed the Brazilian legislation. Minimally processed fruits and vegetables had poor microbiological quality and labeling was also unsatisfactory. The adoption of good manufacturing practices and quality control tools as strategies to produce safe food can help minimizing risks to consumers’ health.

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