Tchonkouang Rose Daphnee, Lima Alexandre R, Quintino Andreia C, Cristofoli Nathana L, Vieira Margarida C
MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.
Department of Food Engineering, High Institute of Engineering, Universidade do Algarve, Campus da Penha, 8000-139 Faro, Portugal.
Foods. 2023 Aug 27;12(17):3227. doi: 10.3390/foods12173227.
A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.
水果和蔬菜加工产品中存在的多种生物活性物质具有促进健康的特性。食用富含营养的植物性产品对于解决营养不良和微量营养素缺乏问题至关重要。在生产果汁、果泥和酱汁等植物性非固体食品时，保存是至关重要的。热处理已被广泛用于通过降低酶活性和微生物活性来保存基于水果和蔬菜的产品，从而确保安全性和延长保质期。然而，由于热处理对必需营养素和生物活性化合物的有害影响，产品的营养价值会受到损害。为了防止与热处理相关的营养成分流失，人们正在广泛研究替代技术。在对非固体食品进行的研究中，紫外线-C处理已被证明可以保持品质并最大限度地减少营养成分的降解。本综述汇编了有关紫外线-C技术在保存水果和蔬菜非固体食品营养特性方面的应用信息。对紫外线-C的法规、市场潜力、消费者接受度和局限性进行了综述。
