A New Example of Nanotechnology Applied to Minimally Processed Fruit: The Case of Fresh-Cut Melon

Aless,; Danza, ra; Conte, Amalia; Mastromatteo, Marcella; Aless, Matteo; Nobile, ro Del

doi:10.4172/2157-7110.1000439

Cited by 2 publications

References 27 publications

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Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling

Panza

Lacivita

Conte

et al. 2022

Foods

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In the current study, prickly pear peel was advantageously recycled to preserve fruit quality. Specifically, the investigated by-products were transformed into powder and then loaded into an alginate-based solution to be applied as coating to peeled prickly pears, to give an example of sustainable minimally processed fruit. For comparison, uncoated fruit, and coated prickly pears without any powder were also prepared. During storage at refrigerated temperature, coated and uncoated samples were tested for weight loss, microbial and fungal proliferation, as well as for sensory quality acceptance. The results were interesting because great differences were found between coated and uncoated fruit, in that coating the fruit delayed weight loss and spoilage, compared to uncoated fruit. Between the simple coating and the coating with peel powder, slight differences were recorded in favor of the peel-enriched coating. In fact, it allowed the promotion of better fruit preservation, and sensory quality. Therefore, prickly pear peels, that represent abundant by-products during prickly pear processing, could be advantageously recycled to preserve fruit quality.

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Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling

Panza

Lacivita

Conte

et al. 2022

Foods

View full text Add to dashboard Cite

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Fresh Cut Fruits and Vegetables Disinfection Pretreatment: A Novel Approach to Extend Fresh Cut’s Shelf Life

Nikhanj¹,

Singh²,

Saini³

et al. 2023

Food Processing and Packaging Technologies - Recent Advances

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Fresh cut fruits and vegetable have gained penetration and popularity since last few years. These fresh cut commodities are in great demand among the consumers as these are ready-to-eat fresh and provide all essential nutrients. The increasing trend in fresh cut produce tends to increase the investment in research and development to address various issues regarding the product supply, refrigeration, packaging technology, processing and shelf life extension. Cutting and peeling causes physical damage to the raw fruit and vegetable that make them more perishable. In these review latest developments that plays the key role in extending the shelf life of the fresh cut are discussed. These technologies help in reducing the microbial load over the fresh cut without much altering the physicochemical properties. Future researches should consider various combined technologies which allow better preservation as well as supplemented with nutritional factors.

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A New Example of Nanotechnology Applied to Minimally Processed Fruit: The Case of Fresh-Cut Melon

Cited by 2 publications

References 27 publications

Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling

Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling

Fresh Cut Fruits and Vegetables Disinfection Pretreatment: A Novel Approach to Extend Fresh Cut’s Shelf Life

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