Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings
Abstract
:1. Introduction
2. Main Fungal Spoilage Issues Associated with Pastry Fruit Fillings
2.1. Matrix Characteristics and Physicochemical Parameters of Fruit Fillings
2.2. Raw Materials (Pre- and Post-Harvest)
2.3. Processing of Raw Materials
2.4. Storage of Final Products
3. Prevention Strategies
3.1. Traditional Techniques
3.1.1. Physical Method—Pasteurization
3.1.2. Chemical Preservatives
3.2. Innovative Techniques
3.2.1. Physical Methods
3.2.2. Chemical Methods
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Product Type | Spoilage Microorganisms | Contamination Source | Spoilage | Mycotoxin Production Potential | References |
---|---|---|---|---|---|
Shelf-stable, hot-filled products | Aspergillus | Raw material storage and air of the food processing facility | Visible deposits of black conidia on surface | Yes | [4,31,32,33] |
Penicillium | Small patches of growth that may be hard to visualize | Yes | [4,33,34] | ||
Cladosporium | Product discoloration | Yes | [11,33] | ||
Stored fresh fruit and processed foods with low-to-medium water activity | Mucor | Raw material | Aerial hyphae of mucoralean fungi visible on product surface; product fermentation with gas production | Yes | [4,33,35] |
Rhizopus | Yes | ||||
Stored fresh fruit, processed fruit products | Botrytis | Raw material; air of the food processing facility | Gel formation | No | [18,36] |
Product Type | Spoilage Microorganisms | Contamination Source | Spoilage | References |
---|---|---|---|---|
Processed fruit products | Pichia | Raw material | Off-flavor and gas production due to fermentation | [16,37] |
High-sugar-content products | Zygosaccharomyces | Raw material | Visible growth on the surface, fermentation, off-flavor, and off-odors | [38,39,40] |
Processed fruit products | Saccharomyces | Raw material | Production of ethanol and film formation on surface | [37,38,39] |
Processed fruit products | Candida | Raw material, lack of effective hygiene protocols | Film formation on surface | [4,37,39] |
Processed fruit products and products stored at low temperatures | Rhodotorula | Airflow, vectors, processing facility equipment | Visible red colonies on product surface without fermentation | [37,38,39,40] |
Preservative | Mechanism of Action | Uses | Reference |
---|---|---|---|
Organic acids | Decreasing bacterial intracellular pH value | Used as emulsifiers, stabilizers, preservatives, flavour enhancers, and firming agents | [76] |
Potassium sorbate | Modifications to the structure and functionality of the bacterial cell membrane, as well as suppression of metabolic activity and transport functions | Bacteriostatic and fungistatic agents in a variety of processed food | [77] |
Sodium diacetate | Decreasing bacterial intracellular pH value | Used as a flavouring agent/adjuvant for control of pH and as an antimicrobial preservative | [78] |
Sodium benzoate | Decreasing bacterial intracellular pH value and inhibition of anaerobic fermentation of glucose | Antimicrobial preservative | [79] |
Calcium propionate | Inhibition of enzymes necessary for metabolism and decreasing bacterial intracellular pH value | Antimicrobial preservative | [80,81] |
Sodium propionate | Inhibition of enzymes necessary for metabolism and decreasing bacterial intracellular pH value | Antimicrobial preservative | [81,82] |
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Bento de Carvalho, T.; Silva, B.N.; Tomé, E.; Teixeira, P. Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings. Foods 2024, 13, 2669. https://doi.org/10.3390/foods13172669
Bento de Carvalho T, Silva BN, Tomé E, Teixeira P. Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings. Foods. 2024; 13(17):2669. https://doi.org/10.3390/foods13172669
Chicago/Turabian StyleBento de Carvalho, Teresa, Beatriz Nunes Silva, Elisabetta Tomé, and Paula Teixeira. 2024. "Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings" Foods 13, no. 17: 2669. https://doi.org/10.3390/foods13172669