Novel technologies in fruit and vegetable processing

• Published in: Croatian journal of food science and technology Vol. 10; no. 1; pp. 112 - 117
• Main Authors: HRIBAR, JANEZ, POZRL, TOMAZ, VIDRIH, RAJKO
• Format: Journal Article
• Language: English
• Published: Prehrambeno-tehnološki fakultet Osijek 25.05.2018; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
• Subjects: bioactive compounds; novel technologies; safety; sensory properties
• ISSN: 1847-3466; 1848-9923
• DOI: 10.17508/CJFST.2018.10.1.14

Fruits and vegetables are valuable source of nutritionally important compounds. The aim of novel technologies is to preserve the bioactive compounds with minimal impact on sensory quality and to improve quality control and safety along the food chain. Besides that, the production of shelf- stable semi-fresh products, the reduction of food losses through increased shelf life, the reduction of energy and water use, the generation of food ingredients from by-products are also very important objectives. To achieve the above mentioned goals new technologies, like sensor technology, sustainable packaging, non-thermal pasteurisation and sterilisation, nano and micro technology, the utilisation of rest and by-products, the application of low energy and low water technologies as well as better knowledge transfer should be applied. Recent sensor technologies that include uni-molecular sensors, bio arrays, solid state sensors, optical and spectrographic sensors, radio frequencies and sensor networks are widely tested with encouraging outcomes. In this way the quality and safety can be controlled more precisely during the storage of particular product. Combining sensor technologies and produce physiology (so called dynamic control system) offers more accurate storage conditions requirement (content of O2 and CO2) to better preserve quality, the content of bioactive compounds and thus inhibit some physiological disorders without usage of phytopharmaceuticals. Non thermal technologies (pulsed electric field, cold plasma, high hydrostatic pressure) all enable inactivation of microorganisms and enzymes with minimal impact on sensory properties.