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Review
. 2021 Apr 11;10(4):830.
doi: 10.3390/foods10040830.

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Maria C Giannakourou  1 , Theofania N Tsironi  2
Affiliations
Review

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Maria C Giannakourou et al. Foods. .

Abstract

Recently, consumers' demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative "soft hurdles" may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.

Keywords: hurdles; packaging; plant-based foods; preservation; processing; quality.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Indicative flow chart of fresh-cut fruits and vegetables’ manufacturing process.
Figure 2
Figure 2
Indicative examples of the hurdle concept on the preservation of fruits, based on (A) Dermesonlouoglou et al. [59] and (B) Moreira et al. [56].
See this image and copyright information in PMC

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