Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing

2013 ◽  
Vol 54 (1) ◽  
pp. 24-63 ◽  
Author(s):  
Netsanet Shiferaw Terefe ◽  
Roman Buckow ◽  
Cornelis Versteeg
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
High Pressure Processing ◽  
Fruit And Vegetable ◽  
Processing Technologies ◽  
Novel Food ◽  
Vegetable Products

scholarly journals Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Monika Mieszczakowska-Frąc ◽  
Karolina Celejewska ◽  
Witold Płocharski
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
New Technologies ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Fruit And Vegetable ◽  
Negative Effects ◽  
Minimal Processing ◽  
Processing Technologies

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

The Preservation of Fruit and Vegetable Products Under High Pressure Processing

2019 ◽  
pp. 481-492 ◽  
Author(s):  
Krystian Marszałek ◽  
Justyna Szczepańska ◽  
Łukasz Woźniak ◽  
Sylwia Skąpska ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Fruit And Vegetable ◽  
Vegetable Products

scholarly journals High Pressure Processing of Fruits and Vegetables: A Review

2020 ◽  
Author(s):  
A.K. Archana ◽  
P.R. Geetha Lekshmi
Keyword(s):  
High Pressure ◽  
Fruits And Vegetables ◽  
High Pressure Processing ◽  
Fruit And Vegetable ◽  
Thermal Methods ◽  
Vegetable Products ◽  
Nutritional Qualities ◽  
Processed Products ◽  
Postharvest Loss

Fruits and vegetables are considered as protective foods and received importance in healthy diet plan. Postharvest loss in quality as well as quantity of fruits and vegetables is huge due to seasonal production, high perishability, shorter shelf life and preservation through processing is one of the best methods to minimise the loss. Thermal methods are more popular and these traditional methods of fruit and vegetable preservation often affect the quality of final products in terms of color, taste, flavor and nutritional qualities. Demand for fruit and vegetable products with ‘fresh like’ qualities are increasing and there is a shift of thermal methods of processing to non-thermal methods to improve the quality of processed products. Several non-thermal methods of processing are developed in order to meet the consumer demand of which high pressure processing has proven to be extremely valuable for fruit and vegetable products. It is an emerging technology in juice and beverage sector which allow fruit and vegetable juices as well as smoothies to store safely for a longer time with fresh taste while preserving its nutritional quality. 

scholarly journals Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability

2021 ◽  
Vol 11 (2) ◽  
pp. 686
Author(s):  
Anet Režek Jambrak ◽  
Marinela Nutrizio ◽  
Ilija Djekić ◽  
Sanda Pleslić ◽  
Farid Chemat
Keyword(s):  
High Pressure ◽  
Big Data ◽  
Food Processing ◽  
Industry 4.0 ◽  
Swot Analysis ◽  
High Pressure Processing ◽  
Additive Technologies ◽  
Smart Sensors ◽  
Processing Technologies ◽  
Smart Factories

With the introduction of Industry 4.0, and smart factories accordingly, there are new opportunities to implement elements of industry 4.0 in nonthermal processing. Moreover, with application of Internet of things (IoT), smart control of the process, big data optimization, as well as sustainable production and monitoring, there is a new era of Internet of nonthermal food processing technologies (IoNTP). Nonthermal technologies include high power ultrasound, pulsed electric fields, high voltage electrical discharge, high pressure processing, UV-LED, pulsed light, e-beam, and advanced thermal food processing techniques include microwave processing, ohmic heating and high-pressure homogenization. The aim of this review was to bring in front necessity to evaluate possibilities of implementing smart sensors, artificial intelligence (AI), big data, additive technologies with nonthermal technologies, with the possibility to create smart factories together with strong emphasis on sustainability. This paper brings an overview on digitalization, IoT, additive technologies (3D printing), cloud data storage and smart sensors including two SWOT analysis associated with IoNTPs and sustainability. It is of high importance to perform life cycle assessment (LCA), to quantify (En)—environmental dimension; (So)—social dimension and (Ec)—economic dimension. SWOT analysis showed: potential for energy saving during food processing; optimized overall environmental performance; lower manufacturing cost; development of eco-friendly products; higher level of health and safety during food processing and better work condition for workers. Nonthermal and advanced thermal technologies can be applied also as sustainable techniques working in line with the sustainable development goals (SDGs) and Agenda 2030 issued by United Nations (UN).

scholarly journals Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1538
Author(s):  
Gloria López-Gámez ◽  
Pedro Elez-Martínez ◽  
Olga Martín-Belloso ◽  
Robert Soliva-Fortuny
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
Food Processing ◽  
Thermal Processing ◽  
Plant Stress ◽  
High Pressure Processing ◽  
Future Research ◽  
Processing Technologies ◽  
Positive Effects ◽  
Health Related

Fruits and vegetables are rich sources of bioactive compounds and micronutrients. Some of the most abundant are phenols and carotenoids, whose consumption contributes to preventing the occurrence of degenerative diseases. Recent research has shown the potential of non-thermal processing technologies, especially pulsed electric fields (PEF), ultrasounds (US), and high pressure processing (HPP), to trigger the accumulation of bioactive compounds through the induction of a plant stress response. Furthermore, these technologies together with high pressure homogenization (HPH) also cause microstructural changes in both vegetable tissues and plant-based beverages. These modifications could enhance carotenoids, phenolic compounds, vitamins and minerals extractability, and/or bioaccessibility, which is essential to exert their positive effects on health. Nevertheless, information explaining bioaccessibility changes after non-thermal technologies is limited. Therefore, further research on food processing strategies using non-thermal technologies offers prospects to develop plant-based products with enhanced bioaccessibility of their bioactive compounds and micronutrients. In this review, we attempt to provide updated information regarding the main effects of PEF, HPP, HPH, and US on health-related compounds bioaccessibility from different vegetable matrices and the causes underlying these changes. Additionally, we propose future research on the relationship between the bioaccessibility of bioactive compounds and micronutrients, matrix structure, and non-thermal processing.

Influence of ultra high pressure processing on fruit and vegetable products

2003 ◽  
Vol 56 (2-3) ◽  
pp. 233-236 ◽  
Author(s):  
P Butz ◽  
A Fernández Garcı́a ◽  
R Lindauer ◽  
S Dieterich ◽  
A Bognár ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Fruit And Vegetable ◽  
Ultra High Pressure ◽  
Vegetable Products

scholarly journals Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 288 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Rubén Domínguez ◽  
Sravanthi Budaraju ◽  
Elena Roselló-Soto ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
High Pressure Processing ◽  
Cow’S Milk ◽  
Nutritional Properties ◽  
Processing Technologies ◽  
Cow's Milk ◽  
Amino Acid Availability ◽  
Dairy Plant

Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.

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