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Canada is a leading producer of wild lowbush blueberries, most of which are mechanically harvested, washed, individually quick frozen (IQF), and bulk packaged. Still, some berries are harvested by more gentle methods and sold as fresh-packed products. These berries do not undergo a wash step, nor are subjected to antimicrobial treatments. The purpose of this study was to conduct a microbiological survey of berries harvested in the province of Nova Scotia to assess their potential for harborage of bacterial foodborne pathogens. A combination of standardized plate count methods and 3M-Petrifilm protocols were used to enumerate total aerobic mesophilic bacteria (APC), yeasts and molds (YMC), coliforms, and generic E. coli, the latter being an indicator of fecal contamination. Overall, APC and YMC levels were 1.2 and 0.5 log greater, respectively, for berries collected early in the harvest season versus those acquired late season and varied significantly (p < 0.05) between farm (location) and harvest practices used. Berries harvested by our team using sanitized hand rakes (SH) had consistently lower APC and YMC levels than those harvested by farm crews. Yet, when gentle harvesting (GH) methods (hand-raking, walk-behind or modified mechanical harvesters) were employed on farms, lower numbers were generally observed compared to berries harvested by traditional tractor-mounted mechanized harvesters (MH). The presence of coliforms (and their levels) was also impacted by the harvest method, with detection rates of ~29%, 73%, and 92% in SH, GH, and MH samples, respectively. Mean counts were < 2.5 log10 CFU/g for both SH and GH berries, but significantly higher (p < 0.05) on MH berries (3.6 log10 CFU/g). Although ~56% of all berry samples collected (n = 350) contained coliforms, only 12 were positive for E. coli, 9 of which were MH samples. Only the latter had numbers > 2 log10 CFU/g, but none tested positive for Shiga toxin-producing serotype O157 (STEC O157) or Salmonella spp. when using internationally recognized selective enrichment and plating methods. ATP luminescence was used to assess the general hygiene of processing lines, whereby "hot spots" for microbial activity were identified, even after cleaning., Standard selective enrichment and plating methods were used for the detection of Listeria monocytogenes on 61 swab samples taken from berry totes or conveyor belts at different times during processing; 4 swabs tested positive for L. monocytogenes. However, the pathogen could not be detected by direct plating on selective agar without prior enrichment; this indicated its numbers were low. The results from this work demonstrated that alternative gentle harvest methods can reduce microbial numbers on wild blueberries. Although the frequency of fecal contamination in berry samples appeared to be low and targeted human pathogens were not detected; this represents a single study conducted over one harvest season. Therefore, it would be prudent for processors to seek effective antimicrobial technologies prior to packaging, while consumers should use caution and thoroughly wash produce before consumption. Where sporadic detection of L. monocytogenes was observed on environmental samples from the processing line, processors must ensure that effective sanitation programs are implemented to avoid potential food safety risks. [ABSTRACT FROM AUTHOR]

Background: Flaxseeds are functional foods popular in current diets. Cold-pressing is a solvent-free method to extract flaxseed oil, resulting in a by-product—defatted flour. Objectives/Methods: This study compared whole flaxseeds and defatted flour (proximate composition, fatty acids, vitamin E, total phenolics and flavonoids, antioxidant activity, amino acids, and protein quality) and updated the composition of cold-pressed oil (oxidative stability, peroxide value, UV absorbance, colour, fatty acids, vitamin E, total phenolics and flavonoids, and antioxidant activity) to assess the nutritional relevance and potential for food applications of these samples. Results: The flour had higher ash (6% vs. 4%), fibre (36% vs. 34%), protein (28% vs. 16%), phenolics (205 vs. 143 mg gallic acid equivalents/100 g), and antioxidant activity than seeds (p < 0.05), so it should be valued as a novel high-fibre food ingredient with high-quality plant-based protein, as it contains all essential amino acids (106 mg/g) and a high essential amino acids index (112%), with L-tryptophan as the limiting amino acid. The oil, while low in oxidative stability (1.3 h), due to its high polyunsaturated fatty acids sum (75%), mostly α-linolenic acid (57%), contains a significant amount of vitamin E (444 mg/kg), making it a specialty oil best consumed raw. Conclusions: The exploration of the flour as a minimally processed food ingredient highlights its role in supporting food security, circular economy, and sustainability goals, aligning with consumer preferences for natural, low-fat foods. Future research should investigate the bioactivity and shelf-life of the samples, as well as the bioavailability of compounds after digestion. [ABSTRACT FROM AUTHOR]

BACKGROUND: Food marketers desire residue‐free fresh grapes although grapes have a short postharvest life. This study was performed to determine the influences of pre‐ and/or postharvest chitosan (Ch) coatings on postharvest quality of minimally processed (stem‐detached) organic 'Crimson Seedless' berries. Berries were sorted as: (a) control (untreated berries); (b) preharvest Ch (dipping the clusters on the vine into 1% Ch 10 days before harvest at 20% soluble solid content (SSC)); (c) postharvest Ch (dipping the stem‐detached berries into 1% Ch); and (d) pre + postharvest Ch. Berries were stored in 12 × 15 cm rigid polypropylene cups for up to 42 days at 1.0 ± 0.5 °C. RESULTS: Pre‐ and/or postharvest Ch coating reduced weight loss during storage. Pre‐ + postharvest Ch was the best treatment for restricting polygalacturonase (PG) activity, extending the visual quality, color features (L*, C and h°), skin rupture force, biochemical (SSC, titratable acidity, maturity index and pH) and bioactive (total phenol content, antioxidant activity) features. Pre‐ or postharvest Ch was also significantly effective in maintaining many quality features. CONCLUSION: Pre‐ and/or postharvest 1% Ch coatings effectively maintained the quality of minimally processed grape berries of organically produced 'Crimson Seedless' grapes by delaying weight loss and PG activity and keeping the postharvest physical, biochemical and bioactive features for 42‐day cold storage at 1.0 ± 0.5 °C. The combined use of pre‐ and postharvest Ch found to be more effective than single treatment. Thus, pre‐ + postharvest 1% Ch coating could be recommended as an ecofriendly sustainable methodology for extending the postharvest quality of minimally processed fresh grapes. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Tender jackfruit is quite popular for culinary preparations. Technologies and value-added products of matured and ripened jackfruit are in the commercial domain, but there is a high demand to work on the processing and value addition of tender jackfruit. Especially, interventions are required for the mechanization of different post-harvest operations and to develop process protocols. Minimal processing of tender jackfruit has immense commercial potential as it can make handling easy and reduce transportation costs. Controlling the browning of cut tender jackfruit is a challenge and requires research interventions to develop a safe process protocol minimizing or avoiding the use of chemicals. Tender jackfruit powder, also called flour, is a novel product being invented to explore its possible applications in different food products. However, scientific interventions are required to develop a process protocol for tender jackfruit powder production along with the development of machines for operations like shredding and grinding. Conventional grinding operations lead to nutritional loss of jackfruit powder; hence, there is a great opportunity to develop a low-temperature grinding system for the production of quality powder. The available literature, particularly on tender jackfruit processing, has been summarized in the present paper with its critical analysis and future prospects. [ABSTRACT FROM AUTHOR]

γ-Aminobutyric acid (GABA), a nonprotein amino acid, can accumulate in plants in response to abiotic stresses. The effects of postharvest treatments on endogenous GABA concentrations and exogenous GABA on whole horticulture product quality has recently received attention. However, knowledge of the effects of mechanical damage events such as peeling and cutting on GABA concentrations of fresh-cut products is limited. In this study, concentrations of GABA and antioxidants including total phenolics and ascorbic acid in fresh-cut cantaloupe, pineapple, and cauliflower during storage at 5 °C for 9 days were investigated. We found that GABA accumulated in fresh-cut pineapple and cauliflower during storage, but that the increase in cantaloupe was not significant. Total phenolics, total ascorbic acid, and dehydroascorbic acid (DHA) remained stable in fresh-cut cantaloupe and cauliflower. In pineapple, however, total phenolics and total ascorbic acid concentrations decreased, whereas the DHA concentration increased. No correlation was found between GABA and antioxidants in fresh-cut cauliflower and cantaloupe; however, GABA was negatively related to antioxidants, including total phenolics and total ascorbic acid, in fresh-cut pineapple. The results show that GABA accumulation may represent a stress response to damage that occurs during the preparation of fresh cut products, but that the degree of response is affected by the specific product. Further research of GABA metabolism in response to minimal processing, including GABA biosynthesis, in a wider range of horticultural products and relationships with antioxidants is warranted. [ABSTRACT FROM AUTHOR]

In-demand fresh-cut fruits are highly perishable and require shelf stability. Starch, such as sago, is a naturally available polysaccharide with good gas barrier properties. The study aimed to develop an edible coating and examine the effect of its application on the quality parameters of fresh-cut apples. The coating solution was prepared with sago and soy oil in concentrations of 3, 4, and 5% and 0, 0.25, and 0.50%, respectively. Lecithin (0.50%) was used as an emulsifier and glycerol (1.5%) as a plasticizer. Coated fresh-cut apples were evaluated for physicochemical properties (TSS, pH, non-enzymatic browning index, moisture content, weight loss, headspace gas, and color attributes) during a 12-day shelf-life study at 4 °C. Sensory analysis was also performed to assess consumer acceptability, and microbial analysis to investigate its inhibiting effect against yeast and mold. Compared to the control, developed coatings reduced browning, respiration rate, moisture, weight loss, and microbial load in fresh-cut apples. The study indicates that the blend of 5% sago and 0.5% soy oil produced the best coatings which were most effective for retaining the original quality attributes and in extending the shelf life of apple slices for 12 days in storage at 4 °C. [ABSTRACT FROM AUTHOR]

In the agri‐food chain, while the impact of producers and consumers on sustainability has been well studied, food processing has been less explored. This position paper aims to discuss the potential of food processing to address all food and nutrition security (FNS) outcomes in order to achieve improved food system sustainability. First, FNS dimensions and the four pillars of agro‐food industry sustainability are defined, with a focus on ultra‐processed foods. Second, the food matrix concept is developed as a new paradigm to holistically address all FNS. It is concluded that food processing should become more involved in circular food systems and bioeconomy, and that we need to relocate food production, processing, and consumption to be more aligned with regional food production specificities. For this, minimal processing to preserve food matrices should be preferred. Therefore, the strong current tendency to develop reductionist and siloed innovative solutions to improve the sustainability of food systems should be questioned. [ABSTRACT FROM AUTHOR]

Ultrasound (US) in combination with chemical disinfectants is an efficient and cost-effective hurdle technology for disinfecting minimally processed produce (MPP). However, the demand for non-chemical disinfection methods is increasing. In addition, chemical methods have been ineffective in simultaneously improving the physiological properties and inactivating pathogens in MPP. In this study, a novel and safe method called mild heat ascorbic acid (MHAsA; 1 % AsA at 50 °C) was combined with US to process minimally processed carrots. Physiological properties and microbial inactivation efficacy were analyzed during the storage period (0–5 days). The findings indicated that US-MHAsA induced the highest levels of antioxidant enzymes (superoxide dismutase and catalase) activities and accelerated the glutathione-ascorbate cycle, resulting in lower reactive oxygen species (ROS) and malondialdehyde content compared to US and MHAsA. The efficacy of US-MHAsA in inactivating phenylalanine lyase, the initial enzyme in the lignin synthesis process, was lower than that of US. On the other hand, its ability to inactivate cinnamyl alcohol dehydrogenase, the final enzyme in the process, was better than that of both US and MHAsA. However, there were no significant differences in lignin content among the three groups. The inactivation efficacy against enzymes (polyphenol oxidase and peroxidase) involved in browning was consistent across the three treatments. Analysis of the disinfection efficacy against Escherichia coli O157:H7 and Salmonella Typhimurium revealed that US-MHAsA achieved the lowest cross-contamination incidence (10–12 %) during washing, which was significantly lower than the incidence achieved by US (75–82 %). During the period from day 0 to day 5, two pathogens on carrots in the control group increased from 6.25 to 6.64 log CFU/g, while the lowest counts were observed in the US-MHAsA group, decreasing from 4.44 to 3.74 log CFU/g. However, the counts in the US group increased from 5.22 to 6.32 log CFU/g, and the counts at day 5 were not significantly lower than the control. These findings indicate that US-MHAsA is a novel hurdle technology that effectively reduces the risk of pathogen contamination and enhances the ability of MPP to scavenge ROS.

Mild heat (MH) treatment and ascorbic acid (AsA) addition can improve the quality of fresh-cut produce when used individually; however, their combined effect remains unclear. Herein, fresh-cut carrots were used as models to explore the effects of MH (50 °C)–AsA (0.5%) on quality properties including reactive oxygen species (ROS) metabolism, antioxidants, lignin metabolism, naturally present microbes, and inoculated pathogens (Escherichia coli O157: H7 and Salmonella Typhimurium) during storage (0–5 d, 4 °C). The results indicate that the antioxidant properties in the MH–AsA group were consistent with those of single treatments, resulting in a consistent ROS-scavenging effect. From day 3–5, lignin synthesis was significantly inhibited by MH–AsA as compared with single treatments, probably because the two enzymes (phenylalanine ammonia-lyase and peroxidase) responsible for lignin synthesis exhibited lower expressions. Microbial analysis revealed that MH–AsA treatment led to the lowest counts of both pathogens and aerobic mesophilic bacteria at 0–5 d. Conversely, the inhibitory effect of MH–AsA treatment on mold and yeast was consistent with the single treatments. These results suggest that MH–AsA is a low-cost and safe approach to improve the physiological characteristics of fresh-cut produce while reducing microbial risk. [ABSTRACT FROM AUTHOR]

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of using minimal food processing technologies is to preserve the raw material or to achieve a special technological goal with the least possible impact. When several technologies are used together, the intensity of each treatment can be reduced according to Leistner's hurdle principle. Does the order of application of the treatments result in a detectable difference? This research focuses on the effect of the combination of the sous-vide technology and the high hydrostatic pressure (HHP) treatment. The effect of the pressure level (300 and 600 MPa) and the influence of the treatment order was investigated on pork (longissimus thoracis and lumborum muscles (LTL)). Physico-chemical and microbiological measurements were carried out on day 0 and after 21-day storage at 2 °C and 8 °C. Significant differences were found for both the order of treatment and pressure level in weight loss (p < 0.001), CIELab color parameters a* and b* (p < 0.001), and denaturation enthalpy (p < 0.01). The texture (p < 0.001) and lipid oxidation TBARS values (p < 0.05) were only influenced by the pressure level. In the challenge test, the initial count of 105 CFU/g Listeria monocytogenes dropped below detection limit in all cases. Total aerobic and anaerobic viable numbers were below/near the detection limit in all combined-treated samples on day 0 and showed only slight or more notable growth after 21-day storage at 2 °C and 8 °C, respectively. An additional 300 MPa pressure treatment can increase the safety of sous-vide cooked pork samples while having only a minor effect on physicochemical properties. The 600 MPa pressure treatment results in a stable, albeit not shelf-stable product, but it also affects a considerable number of quality parameters such as color, texture, weight loss, and TBARS values. [ABSTRACT FROM AUTHOR]

This study aimed to optimize minimal thermal treatment conditions for sour cherry juice using response surface methodology. The effects of ultrasound power (UP; 54, 35, 14 W), ultrasound time (UT; 8, 5, 3 min), ohmic electrical field strength (OE; 40, 30, 20 V/cm) and ohmic time (OT; 8, 5, 3 min) on total phenolic content (TPC), antioxidant activity (AA), color values (L*, a*, b*, ΔE), total monomeric anthocyanin content (TMAC), polymeric color (PC), color density (CD), polymeric color ratio (PC%), total mesophilic aerobic bacteria (TMAB) and yeast-mold count (YM) were investigated. UP significantly affected TPC, L*, a*, b*, and ΔE, while OE affected TPC, TMAC, PC, PC%, and TYC. UT affected TPC, L*, AA, CD, PC and PC%, and OT level affected TPC and b* values. The optimum points were determined by considering maximum TPC as 28.7564, maximum AA as 6.7714, maximum TMAC as 4.9616, maximum L* as 21.3839, maximum a* as 5.5396, maximum b* as 3.4260, maximum color density as 27.1412, minimum polymeric color as 17.3148, minimum PC% as 4.9253, minimum TYC as 1.9251 and minimum TMBC as 2.3301. The optimum levels were found to be 54 W, 8 min, 27.06 V/cm and 8 min. Improvements in TPC, TMAC and AA were determined after ultrasound-ohmic combination thermal treatment. Although ohmic (OH) has the effect of maintaining juice quality, its effectiveness is impacted by the electrochemical properties of food. By using ultrasound, the electrical conductivity values of juices were increased; thus, ultrasound improved the electrochemical properties of sour cherry juice. Further studies are needed to evaluate the effects of ultrasound-ohmic combination for juice processing on a large scale. [ABSTRACT FROM AUTHOR]

Canada is a leading producer of wild lowbush blueberries, most of which are mechanically harvested, washed, individually quick frozen (IQF), and bulk packaged. Still, some berries are harvested by more gentle methods and sold as fresh-packed products. These berries do not undergo a wash step, nor are subjected to antimicrobial treatments. The purpose of this study was to conduct a microbiological survey of berries harvested in the province of Nova Scotia to assess their potential for harborage of bacterial foodborne pathogens. A combination of standardized plate count methods and 3M-Petrifilm protocols were used to enumerate total aerobic mesophilic bacteria (APC), yeasts and molds (YMC), coliforms, and generic E. coli, the latter being an indicator of fecal contamination. Overall, APC and YMC levels were 1.2 and 0.5 log greater, respectively, for berries collected early in the harvest season versus those acquired late season and varied significantly (p < 0.05) between farm (location) and harvest practices used. Berries harvested by our team using sanitized hand rakes (SH) had consistently lower APC and YMC levels than those harvested by farm crews. Yet, when gentle harvesting (GH) methods (hand-raking, walk-behind or modified mechanical harvesters) were employed on farms, lower numbers were generally observed compared to berries harvested by traditional tractor-mounted mechanized harvesters (MH). The presence of coliforms (and their levels) was also impacted by the harvest method, with detection rates of ~29%, 73%, and 92% in SH, GH, and MH samples, respectively. Mean counts were < 2.5 log10 CFU/g for both SH and GH berries, but significantly higher (p < 0.05) on MH berries (3.6 log10 CFU/g). Although ~56% of all berry samples collected (n = 350) contained coliforms, only 12 were positive for E. coli, 9 of which were MH samples. Only the latter had numbers > 2 log10 CFU/g, but none tested positive for Shiga toxin-producing serotype O157 (STEC O157) or Salmonella spp. when using internationally recognized selective enrichment and plating methods. ATP luminescence was used to assess the general hygiene of processing lines, whereby “hot spots” for microbial activity were identified, even after cleaning., Standard selective enrichment and plating methods were used for the detection of Listeria monocytogenes on 61 swab samples taken from berry totes or conveyor belts at different times during processing; 4 swabs tested positive for L. monocytogenes. However, the pathogen could not be detected by direct plating on selective agar without prior enrichment; this indicated its numbers were low. The results from this work demonstrated that alternative gentle harvest methods can reduce microbial numbers on wild blueberries. Although the frequency of fecal contamination in berry samples appeared to be low and targeted human pathogens were not detected; this represents a single study conducted over one harvest season. Therefore, it would be prudent for processors to seek effective antimicrobial technologies prior to packaging, while consumers should use caution and thoroughly wash produce before consumption. Where sporadic detection of L. monocytogenes was observed on environmental samples from the processing line, processors must ensure that effective sanitation programs are implemented to avoid potential food safety risks.

Pomegranate has nutritional value and health benefits due to its bioactive compounds and antioxidant properties. Fruit consumption is strongly recommended due to its high content of vitamins, fiber, minerals, and polyphenols. Supplying readytoeat pomegranate can be a beneficial technique to increase consumption with regard to its nutritional properties. However, maintaining nutritional quality and preventing microbial spoilage is a major challenge. Fruit quality is lost with visible symptoms such as weight loss, shriveling, husk scald, chilling injury, fungal rot, aril color degradation, and off-flavor during longterm storage. Therefore, it is very important to use appropriate strategies to maintain pomegranate whole fruit and aril quality. Gases around the product create a suitable environment for oxidative reactions and aerobic microorganism growth. Therefore, changing the atmosphere around the product can help maintain its quality. One of the effective methods to increase the postharvest life of products is to use modified atmosphere packaging (MAP), which reduces microbial spoilage and chilling injury, preserves the quality, and extends the shelf life by reducing the respiration rate. Modified atmosphere packaging, which uses natural atmospheric components (O2, CO2 and N2), has been widely accepted due to the lack of toxic residues on the product. This review discusses on recent research in terms of MAP application on quality properties and postharvest life of pomegranate fruit and arils during storage. [ABSTRACT FROM AUTHOR]

The main obstacle to the commercial marketing of minimally processed apples is related to their greater susceptibility to tissue softening, enzymatic browning, and microbiological development. The primary objective of this study was to investigate the influence of modified atmosphere packaging on enzymatic browning and quality deterioration in fresh-cut 'Royal Delicious' apples. Apple wedges were stored for up to 42 days at 5 ± 2 °C in modified atmosphere packaging with 1.5–5% O2 and 2.5–7.5% CO2. Flesh colour, head space gas composition, titratable acidity, soluble solids content, ascorbic acid content and overall sensory quality of apple slices were evaluated during storage. At the end of the storage period, the titratable acidity of apple wedges packed under modified atmospheres ranged from 0.56% to 0.18% for all treatments. Apple wedges packaged under 5% O2 and 5% CO2 had the highest titratable acidity (0.49%) by the end of storage. After 42 days of storage, total soluble solids content in apple wedges was highest for wedges packaged under 1.5% O2 and 7.5% CO2 (15.9%) and lowest in control (9.7%). Enzymatic browning was suppressed and overall quality of the apple wedges was retained under modified atmospheres. Overall, the modified atmosphere packaging proved to be the most effective treatment to preserve the nutritional and sensory attributes of apple wedges for 42 days of storage. [ABSTRACT FROM AUTHOR]

Pomegranate has nutritional value and health benefits due to its bioactive compounds and antioxidant properties. Fruit consumption is strongly recommended due to its high content of vitamins, fiber, minerals, and polyphenols. Supplying ready-to-eat pomegranate can be a beneficial technique to increase consumption with regard to its nutritional properties. However, maintaining nutritional quality and preventing microbial spoilage is a major challenge. Fruit quality is lost with visible symptoms such as weight loss, shriveling, husk scald, chilling injury, fungal rot, aril color degradation, and off-flavor during long-term storage. Therefore, it is very important to use appropriate strategies to maintain pomegranate whole fruit and aril quality. Gases around the product create a suitable environment for oxidative reactions and aerobic microorganism growth. Therefore, changing the atmosphere around the product can help maintain its quality. One of the effective methods to increase the postharvest life of products is to use modified atmosphere packaging (MAP), which reduces microbial spoilage and chilling injury, preserves the quality, and extends the shelf life by reducing the respiration rate. Modified atmosphere packaging, which uses natural atmospheric components (O2, CO2 and N2), has been widely accepted due to the lack of toxic residues on the product. This review discusses on recent research in terms of MAP application on quality properties and postharvest life of pomegranate fruit and arils during storage.

In this study, we explored the use of plasma-activated water (PAW) in combination with ultrasound (US) for food disinfection. Our research introduces a novel approach that utilizes a pulsed-control (PC) method to modify the PAW. The resulting PCPAW exhibits significantly higher concentrations of key reactive oxygen and nitrogen species (RONS) compared to conventional PAW. The disinfection efficacy of US–PCPAW against fresh-cut lettuce was compared to that of US-PAW, US, and PCPAW. The combination of US and PCPAW was highly effective in reducing food-borne pathogens, surpassing single treatments in count reduction and minimizing cross-contamination. Furthermore, our study demonstrates that US–PCPAW effectively controls browning appearance without compromising sensory attributes. These findings suggest that PCPAW, as a novel disinfectant, can be a valuable addition to US to enhance the quality and safety of fresh-cut produce.

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Mild heat (MH) treatment and ascorbic acid (AsA) addition can improve the quality of fresh-cut produce when used individually; however, their combined effect remains unclear. Herein, fresh-cut carrots were used as models to explore the effects of MH (50 °C)–AsA (0.5%) on quality properties including reactive oxygen species (ROS) metabolism, antioxidants, lignin metabolism, naturally present microbes, and inoculated pathogens (Escherichia coli O157: H7 and Salmonella Typhimurium) during storage (0–5 d, 4 °C). The results indicate that the antioxidant properties in the MH–AsA group were consistent with those of single treatments, resulting in a consistent ROS-scavenging effect. From day 3–5, lignin synthesis was significantly inhibited by MH–AsA as compared with single treatments, probably because the two enzymes (phenylalanine ammonia-lyase and peroxidase) responsible for lignin synthesis exhibited lower expressions. Microbial analysis revealed that MH–AsA treatment led to the lowest counts of both pathogens and aerobic mesophilic bacteria at 0–5 d. Conversely, the inhibitory effect of MH–AsA treatment on mold and yeast was consistent with the single treatments. These results suggest that MH–AsA is a low-cost and safe approach to improve the physiological characteristics of fresh-cut produce while reducing microbial risk.

Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are "ready-to-eat", FCP must be cooked before consumption. Therefore, in addition to the safety (chemical and microbiological), quality and sensory characteristics of raw FCP, the same requirements should be applied for cooked potatoes. It is known that many factors play a role in meeting all these requirements: (i) selection of cultivars less susceptible to browning; (ii) use of anti-browning and antimicrobial agents and/or certain physical methods against browning and microbial growth; (iii) packaging and cold storage conditions. In recent studies on FCP, scientists have attempted to deepen their knowledge of the mechanisms of browning prevention to better understand changes at the molecular level as well. The main objective of this review is to provide a comprehensive overview of recent research, which aimed at deepening knowledge of the various changes that occur in potatoes during processing, and to develop new approaches that could help improve quality and extend FCP shelf life. It also discusses the effects of subsequent cooking of FCP on sensory and other properties, as well as on chemical constituents. [ABSTRACT FROM AUTHOR]

Several countries use stabilisers in the product to avoid undesirable alterations, such as aggregation/gelation of proteins after thermal processing of UHT milk. Brazilian consumers' perception of these additives was investigated using virtual focus groups. Several relevant factors to the decision of consumers were elicited. The results show that most consumers do not have the habit of reading the UHT milk label and demonstrate a lack of knowledge about using stabilisers in UHT milk, even confusing it with preservatives. It is noted that the dairy sector must improve its communication strategies for UHT milk consumers. [ABSTRACT FROM AUTHOR]

Onions are always in high demand owing to various culinary as well as health protective properties and these days there is increased consumer preference for ready-to-eat or ready-to-cook onions. In this context, the current study was aimed to extend the keeping quality of minimally processed onions for an extended period while ensuring microbial safety as well as sprouting inhibition through an integrated approach. The optimized combinatorial approach included gamma radiation treatment (Dmin60 Gy), minimal processing (de-skinning and scooping) and packaging in trays wrapped with polypropylene (PP; 10 µm thick) film followed by storage at low temperature (4–6 °C, relative humidity RH 65–70%). The parameters like shelf life, physico-chemical (colorimetry, moisture), organoleptic and nutritional properties were comprehensively assessed and found to be well retained up to 30 days with moisture loss of ≤ 5% and overall acceptability rating of 7 on 9-point hedonic scale. Microbiological analyses confirmed absence of Salmonella spp in these stored onions thus ensuring microbial safety. Nutritional profiling including carbohydrate, protein, fat, energy, and ash content revealed no significant change due to the processing as well as during storage. Thus, the radiation processing of freshly harvested bulbs followed by minimal processing, packing in formulated package and storage under low temperature conditions were found acceptable up to 30 days in the ready-to-eat form. Current findings provide credible evidences ascertaining extended shelf-life as well ensuring microbial safety of processed onions for commercial utilization by the food industries. [ABSTRACT FROM AUTHOR]

Mango cv. ‘Tommy Atkins’ is a highly appreciated fruit for its organoleptic characteristics and its resistance to minimal processing. However, some operations as peeling and cutting can generate microbial contamination and loss of bioactive compounds. Ultraviolet short wave (UV-C) is an alternative technology for fresh-cut products that leads to microbial inactivation and the increase of beneficial compounds. The effect of a UV-C dose of 6 kJ/m2 was evaluated on quality attributes of fresh-cut 'Tommy Atkins' mango during days 0, 3, 6, 9, and 12 of storage (5°C, relative humidity: 85-90%), and compared with a positive control (conventional method by immersion in 10 mg/L sodium hypochlorite solution) and a negative control (without treatment). Physicochemical analysis (titratable acidity, pH, total soluble solid content, and firmness), superficial color evaluation, determinations of microbial counts, contents of total carotenoids, phenolics and flavonoids, and antioxidant capacity assays were performed. The results showed that UV-C treatment allowed to preserve microbial safety and superficial color of stored fresh-cut mango, and to increase the content of total carotenoids, which was 19.34 and 26.50 mg β-carotene/100 g fresh weight (FW) for control and UV-C treated sample at day 12 of storage, respectively. The DPPH• scavenging activity of the UV-C treated mango was also higher (0.60 mM TE/g FW) compared to control (0.27 mM TE/g FW) at the end of storage. However, UV-C treatment caused loss of firmness. Some native microorganisms of mango adapted to the stress caused by the treatments and the storage.

The investigation was carried out to assess the effect of post-harvest dipping of minimally processed fresh cut lettuce with various concentrations (10, 100 and 1000 µmolL-1) of melatonin on shelf-life and sensory quality of lettuce stored at 6±2ºC for 8 days. Melatonin treatment was found effective in maintaining freshness and sensory quality of lettuce during storage. Browning was reduced by 45% and visual quality index increased by 44.10% compared to control in 100 µmol L-1 melatonin treated samples on the 6th day of storage. Maximum total chlorophyll, total phenol and total antioxidants and least activity of browning related enzyme i.e., peroxidase (POD) was observed in 100 µmol L-1 melatonin treated samples during storage. No significant variation was observed between 10 µmol L-1 melatonin treated and control samples. Browning index value had significant negative correlation with total chlorophyll, total phenol and total antioxidants whereas POD activity had significant positive correlation. It can be inferred from the present investigation that post-harvest treatment of 100 µmol L-1 melatonin extended shelf-life of minimally processed lettuce for 6 days by preserving phenols, chlorophyll, antioxidants and inhibiting POD activity. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during chilling under natural convection, with the refrigerator air temperature maintained at 3.5 °C. A solver was created for the two-dimensional analytical solution of the heat conduction equation in cylindrical coordinates. This solver and the experimental data set were coupled to the LS Optimizer (V. 7.2) optimization software to simultaneously determine not only the values of thermal diffusivity (α) and heat transfer coefficient ( h H ), but also the uncertainties of these values. These values were consistent with those reported in the literature for carrots; in this study, the precision of these values and the confidence level of the results (95.4%) were also presented. Furthermore, the Biot numbers were greater than 0.1 and less than 40, indicating that the mathematical model presented in this study can be used to simultaneously estimate α and h H . A simulation of the chilling kinetics using the values obtained for α and h H showed good agreement with the experimental results, with a root mean square error RMSE = 9.651 × 10−3 and a chi-square χ2 = 4.378 × 10−3. [ABSTRACT FROM AUTHOR]

Minimal processing consists in eliminating inedible parts of agricultural products, through cutting, reducing them to smaller portions, ready for immediate consumption or subsequent preparation. Despite the practicality, this resource is responsible for the first physical alterations in the tissues of food, contributing to its perishability. However, cooling of minimally processed products increases their shelf life. Designing refrigerators and calculating the costs of cooling require that the thermophysical properties of the product be known, making it possible to describe its cooling kinetics. The objective of this study was to present a methodology that includes experimental data and two computer programs for determining these properties referring to cylindrical pieces of cassava. A solver with the solution of the two‐dimensional diffusion equation was created for the direct problem, assuming the boundary condition of the third kind. For the inverse problem, an experimental data set of temperature in the center of the cassava pieces during cooling, the solver, and LS Optimizer software were used. The values obtained for thermophysical properties were consistent with those reported in the literature, while the cooling simulation was consistent with the experimental data, with χ2 = 1.7588 and R2 = 0.9992. Practical Applications: The main contribution of this article is to present a methodology to determine thermophysical properties of agricultural products, including the uncertainties of these properties, during their cooling. This is a transient process, involving an interval of temperatures, and not one constant temperature, within which thermal properties are usually determined. With the information obtained for the thermal properties of cassava pieces, one can design an efficient refrigerator for the product and reliably calculate the cost for cooling the product during its minimal processing. [ABSTRACT FROM AUTHOR]

The consumption of fresh-cut pomegranate fruits (arils) has risen recently due to their bioactive compounds and benefits for consumers. However, pomegranate arils have a limited shelf-life and vastly lose their valuable compounds. Therefore, in this study, we investigated the effects of exogenous postharvest treatment with salicylic acid (SA), methyl Jasmonate (MeJA), and their combination on the shelf-life and chemical composition of pomegranate arils under refrigerated storage (5 °C and 90 ± 2% relative humidity) for 15 days. The results indicated that individual or combined application of SA at 2 mM + MeJA at 0.5 mM decreased weight loss, respiration rate, hue angle (h°), and soluble solids content (SSC) compared to the control. All treatments maintained vitamin C, titratable acidity (TA), anthocyanin content, flavonoids, phenolic compounds, and antioxidant capacity under cold conditions compared to the control. The combined application was more effective than the individual application. In conclusion, SA + MeJA application could be applied during the preparation of fresh-cut pomegranate for maintaining quality and bioactive compounds. [ABSTRACT FROM AUTHOR]

Pennywort (Centella asiatica) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great for therapeutic applications. However, it could be the cause of foodborne outbreaks. Pulsed light is known as a decontamination method for minimally processed products. The aim of this study was to determine the influence of pulsed light in combination with acidic electrolysed water on the sensory, morphological changes and bioactive components in the leaves of pennywort during storage. A combination of soaking with acidic electrolysed water (AEW) at pH 2.5 and pulsed light (PL) treatment (1.5 J/cm2) was tested on the leaves of pennywort. After treatment, these leaves were refrigerated (4 ± 1 °C) for two weeks and evaluated on the basis of sensory acceptance, the visual appearance of the epidermal cell and bioactive compounds. In terms of sensorial properties, samples treated with the combined treatment were preferred over untreated samples. The combination of AEW and PL 1.5 J/cm2 was the most preferred in terms of purchasing and consumption criteria. Observations of the epidermal cells illustrated that PL treatment kept the cell structure intact. The bioactive phytocompounds found in the leaves of pennywort are mainly from the triterpene glycosides (asiaticoside, madecassoside, asiatic acid and madecassic acid) and are efficiently preserved by the combined treatment applied. In conclusion, the combination of acidic electrolysed water and pulsed light treatment is beneficial in retaining the sensory quality and bioactive compounds in the leaves of Pennywort during storage at 4 ± 1 °C. [ABSTRACT FROM AUTHOR]

The modern lifestyle, with life being so busy with jobs, kids, and other activities, brings changes in eating habits, which has led to a significant reduction in daily number of traditional meals. Therefore, the market for protein-rich products, originally developed to increase the muscle mass of athletes, is growing supporting those who choose to replace traditional main meals as well as welcoming vegan and vegetarian consumers, whose number is constantly increasing. To meet the current demands of consumers, regarding the increase in the availability on the local market of healthy, minimally processed, protein-enhanced and last but not least nutritionally balanced products, which can be consumed by as many categories of consumers as possible, a study was carried out to establish consumer preferences for salty snack products with a high vegetable protein content. It involved the development of a questionnaire followed by its distribution in the online environment. The results obtained regarding the consumer preferences, allowed us to further establish the main characteristics and attributes of the desired product. [ABSTRACT FROM AUTHOR]

Mango cv. 'Tommy Atkins' is a highly appreciated fruit for its organoleptic characteristics and its resistance to minimal processing. However, some operations as peeling and cutting can generate microbial contamination and loss of bioactive compounds. Ultraviolet short wave (UV-C) is an alternative technology for fresh-cut products that leads to microbial inactivation and the increase of beneficial compounds. The effect of a UV-C dose of 6 kJ/m2 was evaluated on quality attributes of fresh-cut 'Tommy Atkins' mango during days 0, 3, 6, 9, and 12 of storage (5°C, relative humidity: 85-90%), and compared with a positive control (conventional method by immersion in 10 mg/L sodium hypochlorite solution) and a negative control (without treatment). Physicochemical analysis (titratable acidity, pH, total soluble solid content, and firmness), superficial color evaluation, determinations of microbial counts, contents of total carotenoids, phenolics and flavonoids, and antioxidant capacity assays were performed. The results showed that UV-C treatment allowed to preserve microbial safety and superficial color of stored fresh-cut mango, and to increase the content of total carotenoids, which was 19.34 and 26.50 mg ß-carotene/100 g fresh weight (FW) for control and UV-C treated sample at day 12 of storage, respectively. The DPPH• scavenging activity of the UV-C treated mango was also higher (0.60 mM TE/g FW) compared to control (0.27 mM TE/g FW) at the end of storage. However, UV-C treatment caused loss of firmness. Some native microorganisms of mango adapted to the stress caused by the treatments and the storage. [ABSTRACT FROM AUTHOR]

Ultrasound (US) in combination with chemical disinfectants is an efficient and cost-effective hurdle technology for disinfecting minimally processed produce (MPP). However, the demand for non-chemical disinfection methods is increasing. In addition, chemical methods have been ineffective in simultaneously improving the physiological properties and inactivating pathogens in MPP. In this study, a novel and safe method called mild heat ascorbic acid (MHAsA; 1 % AsA at 50 °C) was combined with US to process minimally processed carrots. Physiological properties and microbial inactivation efficacy were analyzed during the storage period (0–5 days). The findings indicated that US-MHAsA induced the highest levels of antioxidant enzymes (superoxide dismutase and catalase) activities and accelerated the glutathione-ascorbate cycle, resulting in lower reactive oxygen species (ROS) and malondialdehyde content compared to US and MHAsA. The efficacy of US-MHAsA in inactivating phenylalanine lyase, the initial enzyme in the lignin synthesis process, was lower than that of US. On the other hand, its ability to inactivate cinnamyl alcohol dehydrogenase, the final enzyme in the process, was better than that of both US and MHAsA. However, there were no significant differences in lignin content among the three groups. The inactivation efficacy against enzymes (polyphenol oxidase and peroxidase) involved in browning was consistent across the three treatments. Analysis of the disinfection efficacy against Escherichia coli O157:H7 and Salmonella Typhimurium revealed that US-MHAsA achieved the lowest cross-contamination incidence (10–12 %) during washing, which was significantly lower than the incidence achieved by US (75–82 %). During the period from day 0 to day 5, two pathogens on carrots in the control group increased from 6.25 to 6.64 log CFU/g, while the lowest counts were observed in the US-MHAsA group, decreasing from 4.44 to 3.74 log CFU/g. However, the counts in the US group increased from 5.22 to 6.32 log CFU/g, and the counts at day 5 were not significantly lower than the control. These findings indicate that US-MHAsA is a novel hurdle technology that effectively reduces the risk of pathogen contamination and enhances the ability of MPP to scavenge ROS. [ABSTRACT FROM AUTHOR]

Novel pulsed electric field (PEF) process conditions at moderate electric field strength and long pulse duration have recently been established to obtain microbial inactivation. In this study, the effect of these PEF conditions (E = 0.9 and 2.7 kV/cm, with pulse duration 1000 µs) at variable maximum temperatures was evaluated on quality attributes of freshly squeezed orange juice. Results were compared to orange juice that received no treatment or a mild or severe thermal pasteurization treatment. No differences for pH and soluble solids were found after application of any treatment, and only small differences were observed for color and vitamin C content (ascorbic acid and dehydroascorbic acid) after processing, mainly for conditions applied at higher temperature. Variations in the maximum temperatures of the PEF and thermal processes led to differences in flavor compounds and the remaining activity of pectinmethylesterase (PME). At PEF conditions with a maximum temperature of 78 °C or higher, PME activity levels were below a critical value, meaning that the cloud is stable. At this temperature volatiles associated with fresh juice (such as octanal and nonanal) are statistically identical to untreated juice, while they are statistically distinguishable from thermal treated. This papers demonstrates the potential of using moderate intensity PEF as an adequate alternative to thermal pasteurization of orange juice with a better retention of the fresh flavor. [ABSTRACT FROM AUTHOR]

Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are “ready-to-eat”, FCP must be cooked before consumption. Therefore, in addition to the safety (chemical and microbiological), quality and sensory characteristics of raw FCP, the same requirements should be applied for cooked potatoes. It is known that many factors play a role in meeting all these requirements: (i) selection of cultivars less susceptible to browning; (ii) use of anti-browning and antimicrobial agents and/or certain physical methods against browning and microbial growth; (iii) packaging and cold storage conditions. In recent studies on FCP, scientists have attempted to deepen their knowledge of the mechanisms of browning prevention to better understand changes at the molecular level as well. The main objective of this review is to provide a comprehensive overview of recent research, which aimed at deepening knowledge of the various changes that occur in potatoes during processing, and to develop new approaches that could help improve quality and extend FCP shelf life. It also discusses the effects of subsequent cooking of FCP on sensory and other properties, as well as on chemical constituents.

Dietary fibers contribute to structure and storage reserves of plant foods and fundamentally impact human health, partly by involving the intestinal microbiota, notably in the colon. Considerable attention has been given to unraveling the interaction between fiber type and gut microbiota utilization, focusing mainly on single, purified fibers. Studying these fibers in isolation might give us insights into specific fiber effects, but neglects how dietary fibers are consumed daily and impact our digestive tract: as intrinsic structures that include the cell matrix and content of plant tissues. Like our ancestors we consume fibers that are entangled in a complex network of plants cell walls that further encapsulate and shield intra-cellular fibers, such as fructans and other components from immediate breakdown. Hence, the physiological behavior and consequent microbial breakdown of these intrinsic fibers differs from that of single, purified fibers, potentially entailing unexplored health effects. In this mini-review we explain the difference between intrinsic and isolated fibers and discuss their differential impact on digestion. Subsequently, we elaborate on how food processing influences intrinsic fiber structure and summarize available human intervention studies that used intrinsic fibers to assess gut microbiota modulation and related health outcomes. Finally, we explore current research gaps and consequences of the intrinsic plant tissue structure for future research. We postulate that instead of further processing our already (extensively) processed foods to create new products, we should minimize this processing and exploit the intrinsic health benefits that are associated with the original cell matrix of plant tissues. [ABSTRACT FROM AUTHOR]

In previous studies, parabens in model systems enhanced the thermal inactivation of foodborne pathogens, including Cronobacter sakazakii, Salmonella enterica serotype Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes. However, few studies have been conducted to evaluate this phenomenon in actual food systems. In the present study, the potential enhancement of thermal inactivation of C. sakazakii by butyl para-hydroxybenzoate (BPB) was evaluated in powdered infant formula (PIF) and nonfat dry milk (NFDM) in dry and rehydrated forms. When PIF was rehydrated with water at designated temperatures (65 to 80°C) in baby bottles, BPB did not enhance thermal inactivation. When rehydrated NFDM and lactose solutions with BPB were inoculated and heated at 58°C, BPB enhancement of thermal inactivation of C. sakazakii was negatively associated with the concentration of NFDM solutions in a dose-dependent manner, whereas thermal inactivation was enhanced in the presence of lactose regardless of its concentration, suggesting an interaction between proteins and BPB. Fluorescence testing further indicated an interaction between BPB and the proteins in PIF and NFDM. In inoculated dry NFDM with and without BPB stored at 24 and 55°C for 14 days, BPB did not substantially enhance bacterial inactivation. This study suggests that BPB is not likely to enhance mild thermal bacterial inactivation treatments in foods that have appreciable amounts of protein. [ABSTRACT FROM AUTHOR]

The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indicated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measurements. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation. [ABSTRACT FROM AUTHOR]

Pomegranate (Punica granatum L.) arils are so perishable and have very short storability after extracting from the fruit peel. Therefore, several techniques have been used for the improvement of the arils’ storability. Among these techniques, edible films and coatings have a long history in food preservation; where most of the studies have focused on edible coatings. Therefore, present study aimed to test the performance of clove extract incorporated gelatine/glycerine based edible film covered PET packaging on the ready-to-eat ‘Wonderful’ pomegranate arils. Edible films were prepared in 4 different compositions, including; EF1: only gelatine and glycerine, EF2: gelatine/glycerine with clove extract, EF3: gelatine/glycerine with clove extract and some additives and EF4: gelatine/glycerine with only additives. Un-covered PET packages were then used as a control group. Studies were conducted with 35 boxes (each with 50 arils) in each group, and the boxes were stored at 4 ± 0.5 ºC and 90-95 % relative humidity for 14 days. Quality parameters were observed with 2-days interval. Results suggested that all of the four edible films are effective in preventing weight loss, mechanical damage, loss in sensory quality, reduction of soluble solids content, decline in titratable acidity and loss of ascorbic acid content of the pomegranate arils. The highest efficacy was noted from EF2 and EF3, which were incorporated with clove extract. According to the measured parameters, the edible films together with the PET packaging make it possible to store arils for 10 days with acceptable sensory quality.

Dietary fibers contribute to structure and storage reserves of plant foods and fundamentally impact human health, partly by involving the intestinal microbiota, notably in the colon. Considerable attention has been given to unraveling the interaction between fiber type and gut microbiota utilization, focusing mainly on single, purified fibers. Studying these fibers in isolation might give us insights into specific fiber effects, but neglects how dietary fibers are consumed daily and impact our digestive tract: as intrinsic structures that include the cell matrix and content of plant tissues. Like our ancestors we consume fibers that are entangled in a complex network of plants cell walls that further encapsulate and shield intra-cellular fibers, such as fructans and other components from immediate breakdown. Hence, the physiological behavior and consequent microbial breakdown of these intrinsic fibers differs from that of single, purified fibers, potentially entailing unexplored health effects. In this mini-review we explain the difference between intrinsic and isolated fibers and discuss their differential impact on digestion. Subsequently, we elaborate on how food processing influences intrinsic fiber structure and summarize available human intervention studies that used intrinsic fibers to assess gut microbiota modulation and related health outcomes. Finally, we explore current research gaps and consequences of the intrinsic plant tissue structure for future research. We postulate that instead of further processing our already (extensively) processed foods to create new products, we should minimize this processing and exploit the intrinsic health benefits that are associated with the original cell matrix of plant tissues.

This study aimed to evaluate the effect of low-dosage treatment with ultraviolet-C light (19.75 J L-1 for 5 min), mild thermal treatment (40 °C for 5 min), or their combination on the native microflora (mesophiles and moulds plus yeast) and consumer acceptance of orange juice at the beginning and after storage (5 or 22 °C). Results indicated that UV-C light and mild thermal treatments reduce 0.19 ± 0.03 and 0.25 ± 0.02 log cycles (both kinds of microorganisms), respectively. The combination of treatments displays an additive effect against mesophiles (0.47 ± 0.01 log) and moulds plus yeasts (0.42 ± 0.02 log). After 9 days of storage at 5 °C, combined treatment did not present any microbial increases (P > 0.05), while consumer acceptance was similar (P > 0.05) to the fresh orange juice. Although several studies about the use of hurdle technology using UV-C light in orange juice have to be conducted, the results obtained in this study are promising, and they can be used for further studies.

Minimal processing and postharvest technologies are crucial for promoting the consumption of fruit/vegetables but can have detrimental effects on the quality of fresh produce, encouraging faster deteriorative modification. Innovative approaches are finalized to reduce nutrient losses, increasing consumer acceptability while guaranteeing minimal environmental impact. Recent evolution of physical approaches aims at reducing side effects and water consumption in fresh and minimally processed fruit and vegetables, acting as an alternative to the use of high-temperature or synthetic compounds. Emerging physical technologies such as vacuum cooling and hydrocooling, microwave heating, pulsed electric field, cold plasma, and high hydrostatic pressure have been studied to reduce microbial load and spoilage phenomena while maintaining fresh-like characteristics and nutritive active compounds in fruits and vegetables postharvest. The effect of each treatment, focusing on the variability of the matrices, and the combination of more treatments in a hurdle technology approach, on the quality and safety of final products is reported. This review aims to represent a comprehensive collection of the emerging and most important physical technologies that have been applied to fresh and minimally processed horticultural products during the last years, focusing, for each processing, on its mode of action and practical application on the different categories of horticultural products. The study highlights the effectiveness of these treatments in improving safety while preserving freshness and quality products, providing an overview of their key advantages and disadvantages. A selection of case studies i) supports information on the diversity of treatments with respect to the variability of matrices and ii) illustrates the application of physical solutions in the framework of hurdle technology approaches to enhance synergistic effects by combining multiple techniques. Future challenges to optimise final product quality standards by adopting cost-effective methods are also discussed. [Display omitted] • Emerging physical technologies represent sustainable alternatives to standard techniques. • Physical technologies applications on fresh produce, also as part of a hurdle approach, are reviewed. • An overview of pros, cons and applications is provided for the main emerging techniques. • The review promotes a critical evaluation of matrix-dependent effects in the field. • Emerging physical technologies have proven to enhance the produce safety/quality. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during chilling under natural convection, with the refrigerator air temperature maintained at 3.5 °C. A solver was created for the two-dimensional analytical solution of the heat conduction equation in cylindrical coordinates. This solver and the experimental data set were coupled to the LS Optimizer (V. 7.2) optimization software to simultaneously determine not only the values of thermal diffusivity (α) and heat transfer coefficient (hH), but also the uncertainties of these values. These values were consistent with those reported in the literature for carrots; in this study, the precision of these values and the confidence level of the results (95.4%) were also presented. Furthermore, the Biot numbers were greater than 0.1 and less than 40, indicating that the mathematical model presented in this study can be used to simultaneously estimate α and hH. A simulation of the chilling kinetics using the values obtained for α and hH showed good agreement with the experimental results, with a root mean square error RMSE = 9.651 × 10−3 and a chi-square χ2 = 4.378 × 10−3.

With increasing advocacy for plant food consumption, the sub-Saharan Africa landscape is home to diverse plant-based food commodities. The need to leverage the advantages of unprocessed/minimally processed foods (PFs) over ultra-processed foods (UPFs) is a system that requires exploitation. Most of the crops produced in the continent are either classified as traditionally or moderately PFs. However, the rise in industrialization and formalization of markets is impacting and marginalizing traditional food processing (FP). Current FP classification frameworks are briefly discussed. The level of processing of cereals, grains, fruits, vegetables, roots, and tuber crops in the continent requires intervention from nutritionists, food scientists, and scientific and governmental bodies to gain a holistic view and tackle the issue of food insecurity in Africa. This study reviews the levels of processing of African foods, challenges, and future directions.

The consumption of fresh-cut pomegranate fruits (arils) has risen recently due to their bioactive compounds and benefits for consumers. However, pomegranate arils have a limited shelf-life and vastly lose their valuable compounds. Therefore, in this study, we investigated the effects of exogenous postharvest treatment with salicylic acid (SA), methyl Jasmonate (MeJA), and their combination on the shelf-life and chemical composition of pomegranate arils under refrigerated storage (5 °C and 90 ± 2% relative humidity) for 15 days. The results indicated that individual or combined application of SA at 2 mM + MeJA at 0.5 mM decreased weight loss, respiration rate, hue angle (h°), and soluble solids content (SSC) compared to the control. All treatments maintained vitamin C, titratable acidity (TA), anthocyanin content, flavonoids, phenolic compounds, and antioxidant capacity under cold conditions compared to the control. The combined application was more effective than the individual application. In conclusion, SA + MeJA application could be applied during the preparation of fresh-cut pomegranate for maintaining quality and bioactive compounds.

Imported berries have contributed to U.S. hepatitis A virus (HAV) infections. Minimal processing by freeze-drying is preferred by industry for preserving food quality, but virus inactivation by this process may be limited. This study investigated HAV survival on strawberries during 24-h freeze-drying followed by 22°C storage. The outer surfaces of strawberry slices were prepared and each inoculated with 5 to 6 log PFU HAV, air dried for 20 min, frozen for 1 h at −80°C, and freeze-dried for 24 h with radiant heating up to 36°C. Infectious HAV levels eluted from berry slices were quantified on FRhK-4 cells grown onto six-well dishes. Freeze-drying trials (n = 17) with radiant heating inactivated ≤1 log PFU per trial, although HAV inactivation was significantly (P < 0.01) greater at 36°C than at 15°C heating. Average HAV reduction rate on dried berries continuously decreased as storage time increased: 0.2-, 0.09-, 0.08-, 0.04-, 0.04-, and 0.03-log reduction per day at day 2, 7, 14, 28, 42, and 56, respectively, with the cumulated log reduction divided by storage days. Therefore, the best-fit regression for the total or cumulative virus reduction (Y) at any given day (X) is Y = 0.2882X0.4503 (r2 = 0.97), with a maximum 2.7-log reduction on berries throughout the drying and subsequent 2-month storage. HAV showed the greatest decline within the first 14 days of storage of dried berries (ca. 70% weekly reduction from its previous week's level), but the HAV reduction rates were still lower than that occurring on fresh produce. Freeze-drying produce with radiant heat ≤36°C inactivates HAV ≤1 log after 24 h. HAV reduction rate of dried produce is much less than that of fresh produce at 22°C storage. Cumulative HAV reduction of dried berries at any storage time fits a power equation. In the first 14 days of storage, HAV declined ca. 70% weekly from the previous week. Total HAV reduction on berries via freeze-drying and 56-day storage is ≤2.75 log PFU. [ABSTRACT FROM AUTHOR]

In recent years the increase in demand and consumption of minimally processed organic products has been more and more desired because of the consumer awareness of a healthier diet, as well as the responsibility for the environment sustainability. Consumers expect a better quality for these organic products compared to conventional ones, thus referring to a lower content of pesticide residues and additives, respectively better nutritional and quality attributes. This study provides a perspective on the consumer behaviour and attitude toward organic food products enriched in value by adding nutrients resulting from the minimally processing of organic fruits and vegetables. The research is based on a survey answered by 547 respondents and which uses a questionnaire designed based on the literature and the conclusions previously obtained in an ongoing research project. [ABSTRACT FROM AUTHOR]

High pressure processing of pineapple has potential implication in food industry. The impact of high pressure (HP) processing and minimal processing, on quality parameters of pineapple was analysed. Changes in the pineapple quality in terms of texture, colour, total flavonoids, total polyphenols, vitamin C and sensory properties were investigated within the domain of 100–300 MPa and 5–20 min. Quality changes induced by HP processing was compared with the minimally processed pineapple. High pressure processing significantly (p < 0.0001) affect the firmness, total flavonoids, total polyphenols, vitamin C and colour values and were significantly increased in HP processed samples, while in minimal processed samples, these quality attributes exhibited a major degradation. On the basis of quality analysis, microbial quality and sensory assessment, high pressure treatment at 300 MPa for 10 min was found to be suitable for preserving the quality of pineapple up to 16th day in refrigeration condition. [ABSTRACT FROM AUTHOR]