Use este identificador para citar ou linkar para este item:
http://repositorio.ufla.br/jspui/handle/1/55425
Título: | Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods |
Palavras-chave: | Minimal processing Shelf life Storage Preservation technologies Chemical preservation methods Alimentos minimamente processados Vida de prateleira Frutas - Armazenamento Hortaliças - Armazenamento Tecnologias de conservação |
Data do documento: | Mai-2022 |
Editor: | Wiley Periodicals LLC. |
Citação: | ALEXANDRE, A. C. S. et al. Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods. Journal of Food Processing and Preservation, [S.I.], v. 46, n. 8, e16757, Aug. 2022. DOI: 10.1111/jfpp.16757. |
Resumo: | The mechanical damage caused by minimal processing drastically reduces the shelf life of fruits and vegetables, making them more susceptible to microbial contamination, nutritional, and sensory changes. Maintaining the quality of minimally processed products during storage necessarily depends on the use of preservation technologies, whether applied through physical or chemical methods or their combination. In the first part of this review, some fundamentals of minimal processing steps are detailed, which include the implications on the respiratory metabolism, ethylene biosynthesis and action, appearance, texture, aroma, flavor, water loss, and microbiological safety of these products. Furthermore, the advantages, disadvantages, and applications of the main chemical preservation methods in minimally processed fruits and vegetables are explored. The challenge of this work was to provide the scientific foundation for food producers and processors to identify the most suitable and effective preservation method for a variety of minimally processed fruits and vegetables. |
URI: | https://doi.org/10.1111/jfpp.16757 http://repositorio.ufla.br/jspui/handle/1/55425 |
Aparece nas coleções: | DCA - Artigos publicados em periódicos |
Arquivos associados a este item:
Não existem arquivos associados a este item.
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.