Status and recent trends in fresh-cut fruits and vegetables

Sucheta, .; Singla, Gisha; Chaturvedi, Kartikey; Sandhu, Pankaj Preet

doi:10.1016/b978-0-12-816184-5.00002-1

Cited by 17 publications

(13 citation statements)

References 95 publications

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“…Vegetables and fruits include a variety of vital components such as vitamins, fibers, and micronutrients that provide health advantages when ingested in sufficient quantities. Appearance, freshness, and color are the most commonly used criteria to evaluate “farm-to-fork” characteristics of fresh vegetables and fruits in order to signal quality along the supply chain ( Sucheta et al., 2020 ). Many scientific and extension reports link the use of probiotic products to favorable effects on human health.…”

Section: Processing Of Plant-based Foodmentioning

confidence: 99%

The state of plant-based food development and its prospects in the Indonesia market

Arwanto

Buschle‐Diller²,

Mukti³

et al. 2022

Heliyon

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Section: Processing Of Plant-based Foodmentioning

confidence: 99%

The state of plant-based food development and its prospects in the Indonesia market

Arwanto

Buschle‐Diller²,

Mukti³

et al. 2022

Heliyon

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“…The microbial load present is the main cause of food deterioration, which results in food of degraded quality and possible pathogenic problems (Gómez-Estaca et al, 2014;Kilcast & Subramaniam, 2016;Munekata et al, 2021;Otoni et al, 2016;Rudra et al, 2020;Sucheta et al, 2020;Sung et al, 2013;Yousuf & Qadri, 2020). Various yeasts, molds, and bacterias can cause the deterioration of the food, since these develop due to different causes such as variations in pH, water activity, partial pressures of oxygen and carbon dioxide (CO 2 ), temperature, etc.…”

Section: Antimicrobial Packagingmentioning

confidence: 99%

Recent Advances in Research and Development to Increase Shelf Life and Safety of Packaged Foods

Montero-Prado

Morales²

2022

Agron. Mesoam.

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Introducción. El envasado de alimentos ha jugado un papel importante y variado, siempre de acuerdo con los requisitos y exigencias del mercado. Actualmente, estas necesidades se centran en el objetivo de tener alimentos seguros e inocuos durante el mayor tiempo posible. Para ello, se ha ampliado el estudio y desarrollo de nuevas tecnologías para el envasado de alimentos, que proporcionan las condiciones y características necesarias para alcanzar el objetivo propuesto. Objetivo. Presentar los avances más recientes en el campo del envasado de alimentos (activo e inteligente), incluyendo las perspectivas del impacto económico alcanzado y su correspondiente proyección futura. Desarrollo. Este trabajo presenta diferentes técnicas y criterios que se consideran utilizados para proponer el concepto de envasado activo, que cuenta con las condiciones necesarias para el suministro o supresión de sustancias o componentes generados en el mismo y que contribuyen a la conservación y deterioro de los alimentos contenidos. Al mismo tiempo, se presenta la tecnología conocida como embalaje inteligente, dotada de los recursos necesarios para monitorizar, e interpretar el estado interno del envase, comunicando esta situación fuera del mismo. En ambos casos, se promueve el uso de agentes o compuestos de origen natural para minimizar sus implicaciones sobre la salud y la modificación de los alimentos implicados. Conclusiones. La generación de envases activos e inteligentes requiere una evaluación individual de cada alimento específico, frente a los componentes utilizados. Conocer las concentraciones, según la característica que se requiera controlar, y así, comprender las posibles interacciones que se pueden producir entre el contenido y el recipiente que lo contiene.

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“…Works [4][5][6] focus on the need to promote healthy eating to increase innate immunity with the help of functional food semi-finished products and products that could minimize the damage caused by viruses to the health of nations worldwide. However, the impact of thermal processing modes on the quality and color of the food products received is not considered.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improved rotary film evaporator for concentrating organic fruit and berry puree

Zahorulko

Zagorulko

Mykhailov

et al. 2021

EEJET

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This paper reports the improved rotor-film evaporator with the lower arrangement of the separating space, the auger-type discharge of concentrated organic fruit and berry paste, and preheating the puree with secondary steam. The working surface of the evaporator is heated by a flexible film resistive electric heater of the radiating type with an insulating outer surface. Peltier elements installed in the device make it possible to provide low-voltage power for exhaust fans from the thermal secondary steam. The puree fed for processing is preheated by 8...10 °С by the heat from the concentrated product and secondary steam. For the experiment, fruit and berry blended puree from apples, quince, and black currants was used. The structural and mechanical properties of blended puree have been determined when the temperature changes within 55...75 °С, in particular, the effective viscosity varies in the range of 22...6 Pa∙s, the maximum shear stress ‒ 29...8 Pa. Effective regions in the fruit and berry puree concentration process have been established: Kmin=Vpaste/Vpuree=0.190; Kmax=Vpaste/Vpuree=0.725 When concentrating fruit and berry pastes with an initial solids content of 9...15 % to the resulting content (29...31 %), it is advisable to apply a surface load of 0.048...0.121 kg/m2s. By calculation, the reduction of the specific energy consumption for heating the volume of the product unit has been confirmed: a rotor-film evaporator – 547 kJ/kg over a period of 75 s, compared to the basic vacuum evaporator – 1,090 kJ/kg, respectively, over 1.08 hours. The results could be useful when designing evaporating equipment for rotor-film-type devices in order to concentrate various blends of fruit and berry raw materials under conditions of using the energy of secondary steam.

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Status and recent trends in fresh-cut fruits and vegetables

Cited by 17 publications

References 95 publications

The state of plant-based food development and its prospects in the Indonesia market

The state of plant-based food development and its prospects in the Indonesia market

Recent Advances in Research and Development to Increase Shelf Life and Safety of Packaged Foods

Improved rotary film evaporator for concentrating organic fruit and berry puree

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