a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal.
Crit Rev Food Sci Nutr. 2017 Jul 3;57(10):2095-2111. doi: 10.1080/10408398.2015.1046547.
Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these perishable foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations, and challenges related to its use in this sector are also highlighted.
轻度加工的水果和蔬菜是食品工业中主要的增长领域之一。随着人们对健康和方便的具有新鲜特性的食品的需求不断增长，人们对现有的消毒方法是否能有效应对食源性疾病的问题产生了担忧。事实上，化学消毒剂并不能有效地减少微生物，而且消费者对其持负面看法，对人类健康也很危险，对环境也有害，传统的热处理方法可能会对这些易腐食品的物理、营养或生物活性特性产生负面影响。出于这些原因，业界正在研究替代非热物理技术，即创新的包装系统、电离和紫外线辐射、脉冲光、高功率超声波、冷等离子体、高静压和高密度二氧化碳，以及它们与其他保鲜因素（障碍）之间的可能组合。本文综述了这些新颖或新兴技术在新鲜和轻度加工的水果和蔬菜的消毒和延长货架期方面的潜力。还强调了其在该领域应用的优点、局限性和挑战。
