Venkatesan Uma, Muniyan Rajiniraja
School of Bio-Sciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu 632014 India.
Food Sci Biotechnol. 2024 Jun 18;33(11):2477-2496. doi: 10.1007/s10068-024-01602-3. eCollection 2024 Aug.
Fruits and vegetables are important for the nutrition and health of individuals. They are highly perishable in nature because of their susceptibility to microbial growth. Foodborne pathogens create a significant problem for consumers, food businesses, and food safety. Postharvest factors, including transportation, environment, and preservation techniques, cause a reduction in product quality. The present world is using synthetic preservatives, which have negative impacts on consumer health. Food safety and demand for healthy foods among consumers, the scientific community, and the food industry resulted in the exploitation of natural preservatives, which play an important role in their effectiveness, prolonged shelf life, and safety. Natural preservatives include plants, animals, and microbiological sources with polymers to extend shelf life, improve quality, and enhance food safety. This review specifically focuses on mechanism of action of natural preservatives, spoilage of fruit and vegetables, the importance of edible film and coating on fruits and vegetables.
水果和蔬菜对个人的营养与健康至关重要。由于它们易受微生物生长影响，在本质上极易腐坏。食源性病原体给消费者、食品企业和食品安全带来了重大问题。包括运输、环境和保存技术在内的采后因素会导致产品质量下降。当今世界正在使用合成防腐剂，其对消费者健康有负面影响。消费者、科学界和食品行业对食品安全及健康食品的需求促使人们开发天然防腐剂，这些天然防腐剂在其有效性、延长保质期和安全性方面发挥着重要作用。天然防腐剂包括植物、动物以及带有聚合物的微生物来源，以延长保质期、提高质量并增强食品安全。本综述特别关注天然防腐剂的作用机制、水果和蔬菜的腐败、可食性薄膜和涂层对水果和蔬菜的重要性。
