Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables

The consumption of minimally processed fresh vegetables has increased by the consumer’s demand of natural products without synthetic preservatives and colorants. These new consumption behaviors have prompted research on the combination of emulsion techniques and coatings that have traditionally been used by the food industries. This combination brings great potential for improving the quality of fresh-cut fruits and vegetables by allowing the incorporation of natural and multifunctional additives directly into food formulations. These antioxidant, antibacterial, and/or antifungal additives are usually encapsulated at the nano- or micro-scale for their stabilization and protection to make them available by food through the coating. These nano- or micro-emulsions are responsible for the release of the active agents to bring them into direct contact with food to protect it from possible organoleptic degradation. Keeping in mind the widespread applications of micro and nanoemulsions for preserving the quality and safety of fresh vegetables, this review reports the latest works based on emulsion techniques and polysaccharide-based coatings as carriers of active compounds. The technical challenges of micro and nanoemulsion techniques, the potential benefits and drawbacks of their use, the development of polysaccharide-based coatings with natural active additives are considered, since these systems can be used as alternatives to conventional coatings in food formulations.

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Minimally Processed Vegetable Salads: Microbial Quality Evaluation

Journal of Food Protection ◽

10.4315/0362-028x-70.5.1277 ◽

2007 ◽

Vol 70 (5) ◽

pp. 1277-1280 ◽

Cited By ~ 94

Author(s):

HANS FRÖDER ◽

CECÍLIA GERALDES MARTINS ◽

KATIA LEANI OLIVEIRA de SOUZA ◽

MARIZA LANDGRAF ◽

BERNADETTE D. G. M. FRANCO ◽

...

Keyword(s):

Fruits And Vegetables ◽

Microbiological Quality ◽

Positive Sample ◽

Fecal Coliforms ◽

Microbial Quality ◽

Biochemical Tests ◽

Minimally Processed ◽

Increasing Demand ◽

Minimally Processed Vegetables

The increasing demand for fresh fruits and vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables. Among the more common pathogenic microorganisms that can be transmitted to humans by these products are Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella. The aim of this study was to evaluate the microbial quality of a selection of minimally processed vegetables. A total of 181 samples of minimally processed leafy salads were collected from retailers in the city of Sao Paulo, Brazil. Counts of total coliforms, fecal coliforms, Enterobacteriaceae, psychrotrophic microorganisms, and Salmonella were conducted for 133 samples. L. monocytogenes was assessed in 181 samples using the BAX System and by plating the enrichment broth onto Palcam and Oxford agars. Suspected Listeria colonies were submitted to classical biochemical tests. Populations of psychrotrophic microorganisms >106 CFU/g were found in 51% of the 133 samples, and Enterobacteriaceae populations between 105 and 106 CFU/g were found in 42% of the samples. Fecal coliform concentrations higher than 102 CFU/g (Brazilian standard) were found in 97 (73%) of the samples, and Salmonella was detected in 4 (3%) of the samples. Two of the Salmonella-positive samples had <102 CFU/g concentrations of fecal coliforms. L. monocytogenes was detected in only 1 (0.6%) of the 181 samples examined. This positive sample was simultaneously detected by both methods. The other Listeria species identified by plating were L. welshimeri (one sample of curly lettuce) and L. innocua (2 samples of watercress). The results indicate that minimally processed vegetables had poor microbiological quality, and these products could be a vehicle for pathogens such as Salmonella and L. monocytogenes.

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Quality of Minimally Processed Products Marketed in Cuiabá, Mato Grosso, Brazil

Journal of Food Research ◽

10.5539/jfr.v4n5p157 ◽

2015 ◽

Vol 4 (5) ◽

pp. 157

Author(s):

Fabíola Gonçalves da COSTA ◽

Adelino Cunha Neto ◽

Luiz José Rodrigues ◽

Eduardo Eustáquio de Souza Figueiredo

Keyword(s):

Fruits And Vegetables ◽

Soluble Solids ◽

Foreign Matter ◽

Minimally Processed ◽

Mato Grosso ◽

Modern Times ◽

Brazilian Legislation ◽

Processed Products ◽

Sanitary Conditions

Consumers have been increasingly seeking healthier foods without sacrificing sensory satisfaction and convenience, which are highly acclaimed attributes in modern times. Minimally processed products can meet these demands. The present study evaluated the microbiological, microscopic and physicochemical quality of minimally processed fruits and vegetables marketed in Cuiabá, Brazil. A total of 36 samples, consisting of sliced melon, fruit salad in pieces, grated carrot, diced melon, sliced papaya and pineapple rounds were subjected to microbiological, microscopic and physicochemical analyses. <em>Salmonella</em> spp. was absent in all samples, while 27.8% (10/36) of the samples showed coliform counts at 45 °C over 2.0 and 2.7 log CFU.g<sup>-1</sup> in fruit and vegetables, respectively. Light dirt and foreign matter were present in 55.5% of the samples (20/36), including wood fragments and insect/animal excrements (rat hair) in 13.9% (5/36) of the samples. The pH and soluble solids (°Brix) results ranged from 3.84 to 6.66 and from 8.19 to 10.24, respectively. The products were in different stages of maturation and 27.8% (10/36) of the sliced papaya and grated carrots were in unsatisfactory sanitary conditions under the current Brazilian legislation.

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Minimally Processed (Fresh-Cut) Fruits and Vegetables: Production, Quality, and Safety

Handbook of Food Processing, Two Volume Set ◽

10.1201/b19840-47 ◽

2015 ◽

pp. 993-1044

Keyword(s):

Fruits And Vegetables ◽

Production Quality ◽

Quality And Safety ◽

Minimally Processed ◽

Fresh Cut

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Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408398.2018.1553025 ◽

2019 ◽

Vol 60 (6) ◽

pp. 940-975 ◽

Cited By ~ 22

Author(s):

Ugo De Corato

Keyword(s):

Shelf Life ◽

Critical Review ◽

Food Industry ◽

Fruits And Vegetables ◽

Minimally Processed ◽

Traditional Technologies

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Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables

Trends in Food Science & Technology ◽

10.1016/j.tifs.2015.04.014 ◽

2015 ◽

Vol 46 (2) ◽

pp. 302-310 ◽

Cited By ~ 33

Author(s):

Lorenzo Siroli ◽

Francesca Patrignani ◽

Diana I. Serrazanetti ◽

Fausto Gardini ◽

Rosalba Lanciotti

Keyword(s):

Shelf Life ◽

Fruits And Vegetables ◽

Minimally Processed ◽

Innovative Strategies

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Microbiological quality and safety of minimally processed vegetables marketed in Campinas, SP – Brazil, as assessed by traditional and alternative methods

Food Control ◽

10.1016/j.foodcont.2012.05.021 ◽

2012 ◽

Vol 28 (2) ◽

pp. 258-264 ◽

Cited By ~ 27

Author(s):

Liliane Corrêa Maistro ◽

Norma Teruko Nago Miya ◽

Anderson S. Sant'Ana ◽

José Luiz Pereira

Keyword(s):

Microbiological Quality ◽

Alternative Methods ◽

Quality And Safety ◽

Minimally Processed ◽

Minimally Processed Vegetables

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Edible coatings used for conservation of minimally processed vegetables: a review

Research Society and Development ◽

10.33448/rsd-v9i8.6018 ◽

2020 ◽

Vol 9 (8) ◽

Author(s):

Maria Clara Guimarães ◽

Joyce Fagundes Gomes Motta ◽

Dayana Ketrin Silva Francisco Madella ◽

Lívia de Aquino Garcia Moura ◽

Carlos Eduardo de Souza Teodoro ◽

...

Keyword(s):

Eating Habits ◽

Edible Films ◽

Edible Coatings ◽

Minimally Processed ◽

Minimal Processing ◽

Coating Efficiency ◽

Application Techniques ◽

Food Applications ◽

Minimally Processed Vegetables

The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.

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