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Hurdle technology in fruit processing.
Annu Rev Food Sci Technol. 2011; 2:447-65.AR

Abstract

Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were based on emerging preservation factors in combination or combining emerging factors with traditional ones. Selected practical examples of fruit processing using UV light, pulsed light (PL), ultrasound (US), and high hydrostatic pressure (HHP) are presented. Some issues of key importance for the design of combination processes are also addressed.

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Authors+Show Affiliations

Gómez PL
CONICET-Universidad de Buenos Aires, Departamento de Industrias, Buenos Aires, Argentina. gzpaula@gmail.com
Welti-Chanes J
No affiliation info available
Alzamora SM
No affiliation info available

MeSH

BeveragesFood HandlingFood PreservationFruitHydrostatic PressureKineticsLightMicrobial ViabilityQuality ControlUltrasonicsUltraviolet Rays

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

22129391

Citation

Gómez, Paula Luisina, et al. "Hurdle Technology in Fruit Processing." Annual Review of Food Science and Technology, vol. 2, 2011, pp. 447-65.
Gómez PL, Welti-Chanes J, Alzamora SM. Hurdle technology in fruit processing. Annu Rev Food Sci Technol. 2011;2:447-65.
Gómez, P. L., Welti-Chanes, J., & Alzamora, S. M. (2011). Hurdle technology in fruit processing. Annual Review of Food Science and Technology, 2, 447-65. https://doi.org/10.1146/annurev-food-022510-133619
Gómez PL, Welti-Chanes J, Alzamora SM. Hurdle Technology in Fruit Processing. Annu Rev Food Sci Technol. 2011;2:447-65. PubMed PMID: 22129391.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Hurdle technology in fruit processing. AU - Gómez,Paula Luisina, AU - Welti-Chanes,Jorge, AU - Alzamora,Stella Maris, PY - 2011/12/2/entrez PY - 2011/12/2/pubmed PY - 2012/1/6/medline SP - 447 EP - 65 JF - Annual review of food science and technology JO - Annu Rev Food Sci Technol VL - 2 N2 - Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were based on emerging preservation factors in combination or combining emerging factors with traditional ones. Selected practical examples of fruit processing using UV light, pulsed light (PL), ultrasound (US), and high hydrostatic pressure (HHP) are presented. Some issues of key importance for the design of combination processes are also addressed. SN - 1941-1413 UR - https://www.unboundmedicine.com/medline/citation/22129391/Hurdle_technology_in_fruit_processing_ L2 - https://arjournals.annualreviews.org/doi/10.1146/annurev-food-022510-133619?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -