nach oben

2018 | Buch

Kapitel lesen Erstes Kapitel lesen

Fruit Preservation

Novel and Conventional Technologies

herausgegeben von: Amauri Rosenthal, Rosires Deliza, Dr. Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas

Verlag: Springer New York

Buchreihe : Food Engineering series

Enthalten in: Springer Professional "Wirtschaft+Technik" , Springer Professional "Technik"

Einloggen, um Zugang zu erhalten

Über dieses Buch

Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.
To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.

Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.

FEATURES:
Traditional and Novel Technologies to Process Fruits
MicrowavesOhmic HeatingUV-C lightIrradiationHigh PressurePulsed Electric FieldsUltrasoundVacuum ImpregnationMembranesOzoneHurdle TechnologyTopics Associated with Fruit Preservation
SafetyNutrition and HealthConsumer PerceptionSensoryMinimal ProcessingPackagingUnit Operations for Fruit Processing
Cooling and FreezingDehydrationFrying

Inhaltsverzeichnis

Frontmatter

Chapter 1. Consumer Perception of Novel Technologies

Abstract

New technologies provide the fruit sector opportunities for the development of new products that meet consumer demands for a healthy diet. These technologies have several advantages over conventional thermal processes as they yield more nutritious food, preserving their sensory characteristics. However, these advantages do not assure consumer acceptance, which is the main determinant of the success of new technologies. This chapter aimed at providing an overview of the main determinants of consumer perception of fruit products manufactured using new technologies and to discuss strategies to increase consumer awareness and acceptance of these products. High hydrostatic pressure, pulsed electric fields, and irradiation were discussed under the perspective of the consumer. The results suggest that providing information about new technologies seems to be a key strategy for increasing consumers’ acceptance of fruit products manufactured by means of these technologies. Information and communication campaigns should be performed at the early phases of the introduction of new technologies into the marketplace.

Rosires Deliza, Gastón Ares

Chapter 2. Safety Issues on the Preservation of Fruits and Vegetables

Abstract

The increasing number and severity of food-poisoning outbreaks worldwide has increased public awareness about the safety of food. As the food production chain is becoming increasingly complex, adequate protection of the health of consumers needs continued attention. In this field, raw consumed vegetables and fruits are an important growing market in developed countries. Whereas the health benefits associated with regular consumption of fresh fruits and vegetables eaten raw have been clearly demonstrated, an increasing proportion of reported outbreaks of foodborne illness linked to their consumption, particularly in Europe, Japan, the United States, and Canada, was traced back to fresh produce. An appropriate assessment of the microbiological risks regarding consumer health associated with these products is therefore required. As this group of products does not require additional culinary treatments before consumption (only washing, peeling, and cutting in some cases), or microbial hygienization treatments, and many people want to keep nutrients and functional compounds undamaged from heat treatments, the quality and level of safety achieved at the production level mainly represents the condition of the food upon consumption.

Antonio Martínez, Dolores Rodrigo, Surama F. Zanini

Chapter 3. Nutritional and Functional Attributes of Fruit Products

Abstract

The consumption of fruits is widely recommended because of their high contents of micronutrients and bioactive compounds. These health-promoting fruit components, however, can be altered or lost during processing and storage and efforts should be taken to ensure their maximum retention. This review focuses on carotenoids, vitamin C, flavonoids, and folates and addresses the effects of both thermal and nonthermal processing. Thermal processing has long been known to provoke significant losses of these compounds, these losses increasing with the severity of the processing conditions. Nonthermal processing is more likely to preserve them, but enzymatic degradation can occur in minimally processed fruits as a consequence of the loss of compartmentalization brought about by the cutting operations. Physical losses during peeling and juicing can also be substantial. Interaction between food components can also be a problem. For example, ascorbic acid indirectly promotes the degradation of anthocyanins, but enhances the stability of folates. Nevertheless, knowledge of the alterations during processing and storage and the influencing factors can lead to measures that can minimize undesirable changes.

Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan

Chapter 4. Minimal Processing of Fruits

Abstract

Food are biological systems, in which microbiological growth and enzymatic and chemical reactions are constantly taking place causing deterioration and quality losses. These unwanted phenomena must be controlled in order to preserve fruits for longer times. Despite the health benefits provided by fresh fruits, they could be a vehicle for foodborne diseases. In addition, the enzymatic activity, microbiological contamination, and nutrient losses are higher in chopped, cut, sliced, or peeled fruit products. The utilization of adequate posthandling techniques to assure the safety of produce is necessary. Washing and sanitization are the first operations applied to decrease the microbial loads of fresh fruits; nevertheless, the use of sanitizers in fresh-cut fruits is not enough to obtain safe products. A reduction of microbial load is obtained, but an additional preservation factor or preservation method is required to extend their shelf-life. In this way, the application of minimal processing technologies to extend shelf-life of produce, while maintaining the fresh-like state, is relevant. Methods such as refrigeration, the use of natural preservatives, edible coating, irradiation, UV, pulsed light, ultrasound, high hydrostatic pressure, controlled and modified atmospheres may help to maintain the quality of fresh-cut fruits after disinfection.

Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes

Chapter 5. The Hurdle Concept in Fruit Processing

Abstract

Today, and increasingly more often, humans tend to eat healthy diets that include an increase in the intake of fruits and vegetables as their beneficial effects on health have been evidenced. The produce industry is faced with an ever-increasing demand for fresh-likeness, convenience, and “health” in foods with the minimally processed fruit sector becoming one of its fastest growing segments. The trend for mildly preserved fruits comes with the combined preservation/hurdle technology as the principle in designing the overall treatment. Targeted application of the hurdle concept has aimed to improving quality and safety of fruit products at the farm level, and in the whole and fresh-cut minimally processed fruit industry.

The objectives of this chapter were: (1) to revise some basic aspects of the hurdle concept, (2) to present a panoramic view of recent combinations of traditional and novel stressors explored for the conservation of tropical and subtropical fruits and their subproducts, and (3) to point out some areas of study to fully exploit the potential of the hurdle concept in the design and optimization of preservation techniques.

Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, María Soledad Tapia

Chapter 6. Cooling and Freezing of Fruits and Fruit Products

Abstract

The use of low temperatures is an important factor for maintaining postharvest quality of fruits and greatly influences the rate of deterioration. The objective of cooling is to prolong the commercial life of perishable products, by decreasing metabolic activity without causing chilling or freezing injuries, reduction of microbial growth, and water loss of the product between others. On the other side, freezing results in improved effects with respect to shelf-life of fruits and availability throughout the year, however, various undesirable changes occur due to ice formation.

In the present chapter, precooling treatments and refrigerated storage of fruits are analyzed. The use of controlled and modified atmosphere storage, novel technologies (thermal treatments, UV-C irradiation, etc.), minimally processed fruits, and the use of edible coatings are discussed.

With reference to fruit freezing, the formation of ice in tissues (nucleation and crystal growth, intra and extracellular ice), initial freezing point, state diagrams, glass transition temperature, freezing rates, and the different equipment used for freezing are described.

The effect of freezing rate on fruit quality, physical and chemical modifications, nutritional properties, and microbial stability of frozen fruits are discussed. Preparatory operations for freezing such as pretreatment of fruits using sugar syrups, and dehydrofreezing are explained. Recommended packaging and industrial freezing methods, shelf-life of frozen fruits, and new trends in freezing technology are also analyzed.

Alicia Chaves, Noemí Zaritzky

Chapter 7. Thermal Drying of Foods

Abstract

This chapter covers the development and application of thermal drying processes for food materials. It provides an overview of the drying mechanisms involved in conventional hot air-drying techniques and describes the drying equipment and design applicable to drying of foods and their limitations. The chapter also highlights the challenges in drying food materials and the R&D opportunities in drying, including the development of novel drying technologies and process improvements of existing drying techniques. In addition, the chapter presents a case study to demonstrate the application of computational modelling approach for optimisation in an industrial drying process. Finally, it highlights future directions in food drying research.

Henry T. Sabarez

Chapter 8. Membrane Technologies for Fruit Juice Processing

Abstract

This chapter presents the diversity of the main membrane processes and gives a comprehensive overview of the recent advances and potentialities of membrane technologies to fruit juice processing. The basics of membrane processes are first reminded. From the general composition of fruit juices and basing on numerous examples, the chapter deals with the different separation possibilities considering the applications already implemented in the industry and the applications that are still developing. It includes water removal for cold concentration of fruit juices, solid/liquid separation for clarifying and microbiological stabilization, modulation of composition profile, recovery of functional compounds from juices or by-products, and finally, endogenous enzyme inhibition. Membrane processes present high potential because of their separation efficiency and the mild conditions needed that preserve the quality of raw fruits. They also allow the development of new products with low energy consumption and limited environmental impact. The field of applications of membrane technologies is already very large in fruit juice processing and should expand probably in the short term. Nevertheless, membrane technologies and integration strategy of membrane processes in the global processing scheme often yet have to be improved in order to better match with the economic aspects.

Manuel Dornier, Marie-Pierre Belleville, Fabrice Vaillant

Chapter 9. Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging

Abstract

Modified atmosphere packaging (MAP) is commonly used for packing fruits and relies on the natural interplay between the produce physiology (consumption or production of gases and vapours) and the mass transfer properties of the packaging material (gases and vapours permeation values), with possible gas flushing, in order to reach optimal conditions of storage. Then success of MAP depends on the choice of the material, whose mass transfer properties must match produce requirements. Decision aid tool for MAP of fruits would aim at helping decision makers to find the best material for a given fruit, but are not yet well developed and commonly used. If virtual MAP models exist, their objective is to dimension gas permeabilities of the packaging material to the needs of the fruit. They do not take into account multi-criteria design such as cost and mechanical properties. Then, this chapter brings an overview on current researches and developments in the field of biological, material, and computing science that could lead to the development of such a tool in regard to constitution of databases, and reliability of optimization and interrogation procedures.

Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, Nathalie Gontard

Chapter 10. Frying of Foods

Abstract

Food products must fulfill new demands of very well-informed consumers, and preferentially, positively contribute to their health and wellness. Accordingly, the snack industry is facing new challenges. Common processing technologies, such as baking or frying, may induce significant changes in the foodstuff, like the degradation of nutrition beneficial compounds, the formation of toxic compounds and/or the intake of degraded oil. These changes are directly linked to the use of high temperatures as well as the presence of oxygen.

Vacuum frying is a novel technology, which enables removing product moisture, in a low-oxygen environment, at a low temperature, due to boiling-point depression. These processing conditions allow producing nutrition-advantageous novel snacks, such as fruit and vegetable chips, while keeping unique characteristics of regular fried snacks. This chapter describes the main changes occurring during atmospheric frying in the product and in the frying oil, as well as the benefits of vacuum frying to produce healthier snacks according to new trends.

Pedro Bouchon, Verónica Dueik

Chapter 11. Power Ultrasound Treatment of Fruits and Fruit Products

Abstract

Power ultrasound used in food processing operations refers to mechanical waves with frequencies in the range beyond human hearing (20–100 kHz). The potential applications of power ultrasound in fruit processing and preservation are mainly those involving a liquid medium. The mode of action in such a treatment is attributed to cavitation, i.e., the generation, growth, and implosion of tiny bubbles in the liquid. Ultrasound can be used to enhance surface decontamination of fruits. Ultrasound showed promise for improving postharvest storage quality of plum, strawberries, and grape berry when it was applied alone or in combination with UV light or a chemical (ozone or ClO₂). As a result, an extended shelf-life and an increase in vitamin C or total flavonoids content was documented. Airborne ultrasound was reported to enhance hot air drying rate while ultrasound treatment in a liquid as a pretreatment shortened the time of a subsequent drying operation. Ultrasound was also effective in reduction of the survival count of a target human pathogen in fruit juices. Further study in pilot-scale units will help to determine the economical feasibility of the process for use in fruit-processing operations.

Hyoungill Lee, Bin Zhou, Hao Feng

Chapter 12. Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation

Abstract

Vacuum impregnation (VI) can be used to obtain minimally processed fruits, intermediate moisture products, and functional foods, and to improve different food preservation processes. In VI, a porous solid (food) is immersed in a concentrated solution and submitted to a pressure below atmospheric pressure, followed by restoration to atmospheric conditions. Osmotic pressure differences between the solution and the food or chemical potential gradient between the solution and the intracellular fluid act as the driving force for water removal. During impregnation, food acts as a semipermeable membrane in which water is lost mainly due to osmo-diffusion and capillary flow phenomena. VI reduces water activity in foods allows obtaining foods of intermediate moisture content, and it is also used as a pretreatment before drying or freezing to increase quality of final products. Different ingredients can be incorporated into the porous structure of foods to generate compositional changes to improve quality and to achieve stability requirements. Beneficial microorganisms and compounds like minerals, vitamins, and phytochemicals can also be incorporated into the food matrix, which can lead to functional products with improved characteristics.

Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, Jorge Welti-Chanes

Chapter 13. High Pressure Processing of Fruit Products

Abstract

High-pressure processing (HPP) is an excellent alternative for the processing of fruit products such as juices, smoothies, jams, and fresh-cuts. This nonthermal technology can inactivate pathogenic and deteriorative microorganisms and undesirable enzymes. Retention of nutrients and sensory attributes of the products make this technology very appropriate for the fruit processing industry, as some fruit products are very sensitive to conventional thermal processes. This chapter elaborates on the application of high pressure in the food industry for the processing of a variety of fruit products. Inactivation of microorganisms, reduction of enzyme activity, and retention of bioactive compounds and antioxidant activity during processing of fruit products are discussed.

Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes

Chapter 14. Safety and Quality of Irradiated Fruits and Vegetables

Abstract

Foodborne illness outbreaks associated with contaminated fruits, vegetables, and salads have led to a reexamination of means to improve agricultural, postharvest, and supply chain controls. Irradiation is an effective means of inactivating human pathogens on a variety of fresh and fresh-cut fruits and vegetables. This chapter will describe and compare the technologies used to generate and apply irradiation. The literature on the efficacy of the process will be discussed and the commercial aspects of implementation will be examined, including issues related to packaging suitable for irradiation. Details will be presented on the regulations governing irradiation, both in the US and in major trading partners internationally. Finally, this chapter will summarize recent research related to this nonthermal processing technology as it can be applied to fresh produce for food safety purposes.

Brendan A. Niemira

Chapter 15. Microwave Processing of Fruits

Abstract

Microwave heating, also known as dielectric heating, is a direct process, that is, energy is transferred directly to the food by molecular interaction with the electromagnetic field. Thus a greater penetration is achieved resulting in faster reaching of the temperature of interest and more uniform heat distribution. To correctly design processing equipment, it is essential to understand and determine the dielectric properties of the food and so ensure microwave incidence to obtain the required processing conditions. In order to obtain the dielectric properties of the food, it is important to consider its shape, moisture content, specific gravity, conductivity, and diffusivity, as well as process variables like maximum temperature and frequency. In this chapter, application of microwaves in various conservation methods applied to fruits will be presented such as blanching, drying, pasteurization, and sterilization. The advantages and disadvantages of employing microwaves to perform these processes when compared to conventional methods are also discussed.

Katia Nicolau Matsui, Cynthia Ditchfield, Carmen Cecilia Tadini

Chapter 16. Fruit Preservation by Ohmic Heating and Pulsed Electric Fields

Abstract

It is well known that fruits have attractive appearance and flavor and are rich sources of bioactive compounds. Thus, consumers are demanding for easy ways of consumption where their health beneficial properties are kept. For these reasons, technologists and scientists have been focused on the development of technologies able to preserve fruits derivatives with fresh-like characteristics and maintaining their phytochemical concentration. Ohmic heating (OH) and high-intensity pulsed electric fields (HIPEF) have emerged as alternatives to conventional thermal pasteurization. Both electrical processes have shown high efficacy to inactivate several microorganisms, reducing at the same time the detrimental effects caused by heat applied during common pasteurization or sterilization. Several studies have been carried out during the past decades in order to elucidate the effectiveness of these techniques, obtaining promising results. This chapter gathers the most significant information about the use of OH or HIPEF in different fruits, basic principles of application, their effects over microorganisms and fruit properties, and a brief review of commercial implementations and environmental considerations.

Olga Martín-Belloso, Mariana Morales-de la Peña

Chapter 17. Fruits and Fruit Products Treated by UV Light

Abstract

This chapter presents and discusses information on the application of ultraviolet light (UV) technology in continuous and pulse modes for processing whole and fresh-cut fruits, and fruit juices. It starts with a brief overview of the fundamentals of UV light generation and propagation in solid and fluid products and followed by the review of available UV sources. Recent reports are reviewed to illustrate the effect of UV light on fresh fruits to extend their shelf life as well as quality and nutritional aspects. The importance of fresh juices optical and physicochemical characteristics and design of effective UV light pasteurization system and processes are discussed. The analysis of reported results of UV inactivation of pathogenic and spoilage organisms in various static and flow-through UV systems is presented. The information on susceptibility of certain vitamins to degradation by UV light that may occur during treatments of fruits and fresh juices is presented. Finally, potential application of UV technology to improve toxicological and chemical safety of fruits are discussed and supported by the effect of UV light on degradation of patulin in buffer and apple juice. The prospective of UV technology as emerging technology in sustainable food production is presented.

Tatiana Koutchma, Marta Orlowska, Yan Zhu

Chapter 18. Ozone Antimicrobial Effects on Fruits and Fruit Juices

Abstract

Ozone can be applied at almost any step in the fruit supply chain, from the orchard to the display case at local grocery stores. The gas can be easily produced commercially and used in either gaseous or aqueous states. In addition to improving fruit safety and extending product shelf-life, treatments may also be selected to enhance the nutritional quality of food or remove residues of pesticide applied to fruits in the field.

Use of this potent antimicrobial agent and strong oxidizer requires careful consideration and process optimization so that the goal of the treatment is accomplished with minimal shortcomings. The potential benefits of ozone in fruit processing seem very vast. Adoption of ozone is likely to continue in the future by the fresh fruit industry; however, the rate at which this occurs will depend on how well researchers provide consistent measurements and results, and how well publications help us understand details that affect ozone processing.

David R. Kasler, Ahmed E. Yousef

Backmatter

Titel: Fruit Preservation
herausgegeben von: Amauri Rosenthal
Rosires Deliza
Dr. Jorge Welti-Chanes
Gustavo V. Barbosa-Cánovas
Verlag: Springer New York
Electronic ISBN: 978-1-4939-3311-2
Print ISBN: 978-1-4939-3309-9
DOI: https://doi.org/10.1007/978-1-4939-3311-2

Premium Partner

Marktübersichten

Die im Laufe eines Jahres in der „adhäsion“ veröffentlichten Marktübersichten helfen Anwendern verschiedenster Branchen, sich einen gezielten Überblick über Lieferantenangebote zu verschaffen.

Zur Marktübersicht