National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan..
Food Chem. 2025 Feb 1;464(Pt 3):141825. doi: 10.1016/j.foodchem.2024.141825. Epub 2024 Nov 1.
Stone fruits and their processed products are highly valued in the whole world for their flavor, aroma, rich nutritional contents, and various health benefits. While large quantities of stone fruits are produced globally, significant losses occur due to improper handling and storage, from production to consumption. This review focuses on the application of advanced non-thermal treatment techniques for whole fresh stone fruits and their processed products. It provides a comprehensive assessment of the factors contributing to spoilage, along with the mechanisms, applications, and limitations of non-thermal techniques in reducing spoilage. Compared to traditional preservation methods, such as the use of artificial food additives, chemicals, thermal treatments, and low-temperature storage, these novel techniques demonstrate better results in minimizing spoilage. Moreover, non-thermal techniques are most sustainable and eco-friendly, as they reduce energy consumption, minimize chemical use, and generate less waste than traditional methods.
石果及其加工产品因其风味、香气、丰富的营养成分和各种健康益处而在全球范围内受到高度重视。虽然全球生产了大量的石果，但由于从生产到消费过程中处理和储存不当，会造成大量损失。本综述重点介绍了先进的非热处理技术在整个新鲜石果及其加工产品中的应用。它全面评估了导致变质的因素，以及非热技术在减少变质方面的机制、应用和局限性。与传统的保鲜方法相比，如使用人工食品添加剂、化学品、热处理和低温储存，这些新技术在最大限度地减少变质方面表现出更好的效果。此外，非热技术是最可持续和环保的，因为它们比传统方法减少了能源消耗、化学物质的使用和产生的废物。
