Rosenthal Amauri, Deliza Rosires, Welti-Chanes Jorge, Barbosa-Cánovas Gustavo V. (eds.) Fruit Preservation. Novel and Conventional Technologies

Springer Science+Business Media, , 2018. — 543 p.Fruits and fruit-based products are, in most cases, associated with very good sensory characteristics, health, well-being, and perishability and are relatively easy to mix with food products of diverse origin and amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, we took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.
To accomplish our goals, we invited well-known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a bird’s-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.
Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. A brief summary of each chapter is provided in the following paragraphs.
Chapter 1 is centered on consumer perceptions of fruit products manufactured using novel technologies and how to increase consumer acceptance of these products. Among other topics, relevance is given to the processes involved in the formation of consumer attitudes towards new technologies, factors that influence these attitudes, strategies to change them, and the need to increase consumers’ awareness and knowledge about new food processing technologies.
Chapter 2 addresses fruit and fruit products safety issues in terms of microbial contamination by the main pathogenic microorganisms as well as those contributing to product deterioration. Control measures that should be taken to prevent high levels of contamination of these undesirable microorganisms are also included.
Chapter 3 focuses on why the consumption of fruit products is widely recommended, i.e., rich source of micronutrients like vitamins; bioactive phytochemicals such as carotenoids, flavonoids. Quality changes of these valuable fruit components due to processing and storage are discussed, mainly those related to vitamin C, carotenoids, flavonoids, and folates.
In order to significantly reduce undesirable changes due to processing and overprocessing, minimal processing of foods is receiving considerable attention in the last few years. This approach, as applied to fruits, is presented and discussed in Chap. 4. Special attention is given to disinfection techniques followed by careful handling of the fruits to extend their shelf lives while keeping their freshness.
Chapter 5 covers in depth the combination of two or more technologies to treat fruits and fruit-based products, i.e., the use of the hurdle technology approach in this kind of products. This comprehensive chapter starts highlighting and justifying the increasing demand for fresh-like, minimally processed foods. This section is followed by an exhaustive analysis of the hurdle concept which exploits synergistic and additive interactions between sublethal stress factors to warrant safety and quality while reducing energy input and treatment intensity. Then, the most used hurdle combinations are presented, discussed, and summarized in a number of tables. High pressure, pulsed electric fields, ultraviolet, and high power ultrasound are some of the technologies that are combined.
Chapter 6 presents a thorough, in-depth review of a number of strategies to extend the shelf life of fruits and food products by exposing them to different temperatures. The authors are giving relevance to below room temperatures, i.e., cooling and freezing, but they are also covering controlled and modified atmosphere; selected thermal treatments, UV-C irradiation. All aspects of freezing are covered with great degree of detail including ice formation, fruit quality changes (during freezing and storage), and available equipment.
Chapter 7 covers systematically and in great detail different approaches to thermally dry fruits and food products. The author describes in a masterful way the fundamentals of a number of drying approaches and later on presents a good number of relevant applications which include two comprehensive tables and many meaningful illustrations.
Chapter 8 is devoted to reviewing in great detail the fundamentals and applications of the processing of fruit juices by membrane technologies. It includes a very extensive description of the best known ones like microfiltration, ultrafiltration, nanofiltration, reverse osmosis, electrodialysis, and pervaporation to later on emphasize those that are applicable to fruit juices, indicating which ones are in use and those that could be used in the near future. This chapter includes numerous and very useful tables summarizing and highlighting a number of relevant aspects in the usage of these technologies as applied to fruit juices.
Chapter 9 is devoted to analyze factors that need to be taking into account to develop reliable decision-making tools that will lead to optimize the modified atmosphere packaging (MAP) of fruits and food products. These tools need to take into account the needs of the produce as well as constraints and wishes of the stakeholders such as biodegradability of the packaging material and costs. The authors present in detail one of those tools that rely on the creation of a database on fresh fruits (optimal storage conditions, respiration, transpiration, etc.) to feed mathematical models in the MAP optimization step and a database on packaging materials (gases and vapor transfer rates, permeance, permeability, etc.) that are coupled with stakeholder’s requests. The chapter includes how to construct the databases, how to optimize MAP, and what computing and statistical methods are needed to process all the gathered information.
Chapter 10 is an in-depth review of the most popular frying of foods approaches including classic frying, deep-fat frying, and vacuum frying. Special attention is given to snack manufacturing, oil absorption kinetics, effect of processing conditions on food and oil quality, acrylamide formation, structure and sensory characteristics of fried products, and industrial equipment. Many examples of a variety of fried foods including fruits and vegetables are presented and analyzed. Similar products fried by different techniques are compared in terms of overall quality.
Chapter 11 is focused on the use of ultrasound, more specifically on power ultrasound (20–100 kHz) which has different applications to high-frequency ultrasound (20–100 MHz). The latter is used for nondestructive inspection and identification of food composition. The first part of this chapter is dedicated to presenting how ultrasound is generated and why it is an effective technique suitable for preservation. It is followed by sections detailing how it is used in juice processing, surface decontamination, postharvest quality enhancement, as a drying aid, extraction of selected and valuable compounds, blanching, and pest control. The combination of ultrasound with thermal and moderate pressures is also described and analyzed.
Chapter 12 deals with vacuum impregnation, a very challenging and good alternative to preserve fruits, to enhance nutritional value, and to develop creative fruit-based products. Among the topics covered, there is an analysis of the mass transfer taking place in this process, which includes the role of the physical properties and characteristics of the fruits as well as processing pressure and temperature. The incorporation of a number of impregnants such as salts, sugars, minerals, phenolic compounds, vitamins, and microorganisms and their impact on the treated fruits is thoroughly discussed.
Chapter 13 is devoted to high pressure processing (HPP) of fruits and fruit products, a technology that is receiving significant attention from the food industry to offer high-quality products. To the best of our knowledge, this chapter is one of the most comprehensive review on the subject. It includes a brief racconto on high pressure since it was introduced in 1898 as a possible technology to process foods followed by a thorough description of the most common HHP equipment used at the industrial level. Then, there is an extensive review on how HPP is used to preserve a number of fruit products such as fresh-cut, dried fruits, juices, nectars, pastes, and purées. Finally, there is an exhaustive analysis of the effects of HPP on selected microorganisms, enzymes, and bioactive compounds.
The safety and quality of irradiated fruits and vegetables is the subject of Chap. 14. Irradiation is a controversial technology which is gaining acceptance in some parts of the world. The three most used technologies—Electron Beam, Gamma Ray, and X-ray—are extensively covered providing an excellent picture of where this technology currently stands. Applications, advantages and disadvantages, and treatment dose ranges for a number of fruits and vegetables are listed into very comprehensive tables. Other topics covered include the mode of operation, shelf life extension, sensory aspects, regulations, and packaging.
Chapter 15 is dedicated to the use of microwaves to treat fruits and fruit products in a number of unit operations such as blanching, drying, and thermal processing. At the beginning, the authors cover in great detail the fundamentals of this technology and its advantages and disadvantages, and they include as well the dielectric properties of a great number of fruits. At the end, there are case studies on selected fruits treated by this very promising technology which is rapidly growing where applications such as pasteurization and sterilization are taking center stage.
Ohmic heating and pulsed electric fields are two technologies that have been adopted by the food industry for some very relevant applications. At the same time, R&D efforts to facilitate implementation at large scale are quite intense. The fundamentals of these two technologies and their use in the processing of fruits are the subject of Chap. 16. The current status of ohmic heating and pulsed electric fields, advantages and disadvantages of these technologies, as well as potential new applications to treat fruits are thoroughly discussed.
Chapter 17 deals with continuous and pulsed UV light for processing fresh fruits and fruit products. Fundamentals and features of UV light generation, propagation, and evaluation of UV light parameters are reviewed as well as the latest applications. Good part of the chapter is dedicated to analyzing the effects of UV light on the survival of pathogenic and spoilage microorganisms that are typically present in fruits.
Chapter 18 describes and analyzes how ozone can be applied at almost any step in the fruit supply chain. The authors state that in addition to improving fruit safety and extending product shelf life, ozone treatments may also be selected to enhance the nutritional quality of fruits as well as remove residues of pesticides. They also mention that the potential benefits of ozone in fruit processing seem very promising; therefore, the adoption of ozone is likely to continue growing within the fresh fruit industry. This chapter depicts in detail the state of the art of ozone as applied to fruit processing covering a vast number of aspects such as when and how to apply it and how it could be used in the fruit supply chain. The application of this technology in a variety of fruits such as pomes, berries, melons, oranges, tangerines, kiwi fruit, and figs is meticulously analyzed.
Fruit Preservation will serve as an excellent text or reference book to graduate and undergraduate students to learn the state of the art of this challenging, relevant topic. At the same time, since the book covers a vast area of research, development, and applications, it will also serve as a good reference to food industry professionals and practitioners, in particular to those involved in the processing of fruits and fruit products. The book will be equally important to food safety specialists and process authorities in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of fruits and fruit products.
The editors are very thankful to the 49 authors for sharing their expertise, experience, and vision to come up with very valuable chapters to make the whole book project an excellent reference on Fruit Preservation. The editors are aware of some overlaps between a few chapters, and this is inevitable in a book of this magnitude, but this will help to visualize basic concepts from different angles for the benefit of the readers in this rapidly evolving field. Gratitude is also extended to all the reviewers who contribute their time and expertise to make better each chapter.
We hope this book will become a worthy addition to the body of knowledge on Fruit Preservation and readers will find in it balanced, systematic, and harmonized information.Consumer Perception of Novel Technologies. Rosires Deliza and Gastón Ares
Safety Issues on the Preservation of Fruits and Vegetables. Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini
Nutritional and Functional Attributes of Fruit Products. Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan
Minimal Processing of Fruits. Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
The Hurdle Concept in Fruit Processing. Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia
Cooling and Freezing of Fruits and Fruit Products. Alicia Chaves and Noemí Zaritzky
Thermal Drying of Foods. Henry T. Sabarez
Membrane Technologies for Fruit Juice Processing. Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant
Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging. Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard
Frying of Foods. Pedro Bouchon and Verónica Dueik
Power Ultrasound Treatment of Fruits and Fruit Products. Hyoungill Lee, Bin Zhou, and Hao Feng
Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation. Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes
High Pressure Processing of Fruit Products. Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
Safety and Quality of Irradiated Fruits and Vegetables. Brendan A. Niemira
Microwave Processing of Fruits. Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini
Fruit Preservation by Ohmic Heating and Pulsed Electric Fields. Olga Martín-Belloso and Mariana Morales-de la Peña
Fruits and Fruit Products Treated by UV light. Tatiana Koutchma, Marta Orlowska, and Yan Zhu
Ozone Antimicrobial Effects on Fruits and Fruit Juices. David R. Kasler and Ahmed E. Yousef
Index