Iñiguez-Moreno Maricarmen, González-González Reyna Berenice, Flores-Contreras Elda A, Araújo Rafael G, Chen Wei Ning, Alfaro-Ponce Mariel, Iqbal Hafiz M N, Melchor-Martínez Elda M, Parra-Saldívar Roberto
School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico.
Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico.
Foods. 2023 Aug 23;12(17):3159. doi: 10.3390/foods12173159.
Berries are highly perishable and susceptible to spoilage, resulting in significant food and economic losses. The use of chemicals in traditional postharvest protection techniques can harm both human health and the environment. Consequently, there is an increasing interest in creating environmentally friendly solutions for postharvest protection. This article discusses various approaches, including the use of "green" chemical compounds such as ozone and peracetic acid, biocontrol agents, physical treatments, and modern technologies such as the use of nanostructures and molecular tools. The potential of these alternatives is evaluated in terms of their effect on microbial growth, nutritional value, and physicochemical and sensorial properties of the berries. Moreover, the development of nanotechnology, molecular biology, and artificial intelligence offers a wide range of opportunities to develop formulations using nanostructures, improving the functionality of the coatings by enhancing their physicochemical and antimicrobial properties and providing protection to bioactive compounds. Some challenges remain for their implementation into the food industry such as scale-up and regulatory policies. However, the use of sustainable postharvest protection methods can help to reduce the negative impacts of chemical treatments and improve the availability of safe and quality berries.
浆果极易腐烂且容易变质，会造成重大的食物和经济损失。传统采后保鲜技术中使用化学物质会对人类健康和环境造成危害。因此，人们越来越关注开发环境友好型的采后保鲜解决方案。本文讨论了各种方法，包括使用臭氧和过氧乙酸等“绿色”化合物、生物防治剂、物理处理以及使用纳米结构和分子工具等现代技术。这些替代方法的潜力根据其对浆果微生物生长、营养价值以及物理化学和感官特性的影响进行评估。此外，纳米技术、分子生物学和人工智能的发展为利用纳米结构开发配方提供了广泛的机会，通过增强其物理化学和抗菌性能以及保护生物活性化合物来改善涂层的功能。将它们应用于食品工业仍存在一些挑战，如扩大规模和监管政策等。然而，使用可持续的采后保鲜方法有助于减少化学处理的负面影响，并提高安全优质浆果的可获得性。
