Details

Autor(en) / Beteiligte

• González-Aguilar, Gustavo Adolfo
• Ayala-Zavala, J. F.
• Olivas, G. I.
• de la Rosa, L. A.
• Álvarez-Parrilla, E.

Titel

Preserving quality of fresh-cut products using safe technologies

Ist Teil von

• Journal für Verbraucherschutz und Lebensmittelsicherheit, 2010, Vol.5 (1), p.65-72

Ort / Verlag

Basel: SP Birkhäuser Verlag Basel

Erscheinungsjahr

2010

Quelle

SpringerLink

Beschreibungen/Notizen

• Food preservation is critical for keeping the global food supply safe and available for consumers. Food scientists study production and processing to develop new technologies that improve the quality and quantity of healthy food products, with the main objective of increasing food production without affecting food quality and environment, while fulfilling consumer expectations. Nowadays consumers want their food to be fresh, nutritious, safe, and attractive, low priced, and ready-to-eat. That is the case of fresh-cut products; however, maintaining the quality of these products is not an easy task, since minimally processed products experience increased ethylene production and respiration rates, with the consequent lost of quality. New effective and inexpensive technologies to safely preserve the quality of fresh-cut products are needed. In the last two decades, food scientists have attempted to solve problems in fresh-cut processing and quality preservation, and rapid advances in scientific knowledge on fresh-cut product preservation have been developed. The present review describes the use of emerging technologies such as ultraviolet irradiation (UV-C), edible coatings, active packaging and natural additives, to preserve the quality of fresh-cut fruits; highlighting the areas in which information is still lacking, and commenting on future trends.