Emerging Technologies for Prolonging Fresh-Cut Fruits’ Quality and Safety during Storage
Abstract
:1. Introduction
2. Fresh-Cut Fruit Processing Impacts Physicochemical, Sensory, and Microbial Quality
3. Emerging Technologies to Preserve the Shelf Lives of Fresh-Cut Fruits
3.1. Active Packaging
3.1.1. Edible Films and Coatings
Fresh-Cut Fruit | Edible Film/Coating Material | Treatment Application | Storage Condition | Results | Reference |
---|---|---|---|---|---|
Apple | Sodium alginate + Tween-80 + glycerol + thymol-ethanol solution | The container was covered | 5 days at 4 °C |
| [67] |
Apple | Whey protein concentrate + apple pomace extract | Immersion | 12 days at 5 °C |
| [68] |
Apple | Sodium alginate + carboxymethyl cellulose + glycerol + calcium chloride + citric acid + shallot waste extracts | Wrapped films | 12 days at 4 °C |
| [69] |
Apple | Chitosan + ascorbic acid | Immersion | 14 days at 5 °C |
| [70] |
Apple | Pectin + whey protein + sweet orange essential oil or lemon essential oil | Immersion | 7 days at 4 °C |
| [71] |
Apple | Chitosan + gelatin + tannic acid | Cover for polyethylene terephthalate packages box | 10 days at 4 °C |
| [72] |
Kiwifruit | Aloe vera gel + hydroxypropyl methylcellulose + lemon essential oil | Spraying | 10 days at 4 °C |
| [73] |
Mango | Carrageenan + beeswax | Immersion | 6 days at 6 °C |
| [66] |
Mango | Citric, ascorbic + potassium sorbate acid + aloe vera | Immersion | 6 days at 7 °C |
| [74] |
Melon | Citral nanoemulsions + chitosan or carboxymethyl cellulose | Immersion | 7 °C for 14 days |
| [75] |
Orange | Sodium alginate + cocoa | Immersion | 9 days at 6 °C |
| [32] |
Papaya | Alginate + oregano essential oil | Immersion | 12 days at 4 °C |
| [76] |
Papaya | Starch + stearic acid + aloe vera | Immersion | 12 days at 10 °C |
| [77] |
Pear | Whey protein | Immersion | 4 °C for 28 days |
| [43] |
Pineapple | Sodium alginate + citral nanoemulsion | Immersion | 4 °C for 12 days |
| [78] |
Strawberry | Alginate + calcium chloride | Immersion | 15 days at 4 °C |
| [79] |
3.1.2. Modified Atmosphere Packaging
Bioactive Compounds | MAP | Exposure Time | Result | Fresh-Cut Fruit | References |
---|---|---|---|---|---|
Vitamin C | 20% CO2, in air | 10 days | 124 mg/L | Apple (braeburn) | [91] |
Vitamin C | 7 Kpa CO2 | 28 days | 5.9 mg/100 g | Apple (golden delicious) | [100] |
Hydroxybenzoic acid | 2.5 O2 + 7 Kpa CO2 | 21 days | 10.1 mg/kg | Strawberry | [101] |
p-Coumaric acid | 7 Kpa CO2 | 21 days | 7.8 mg/kg | Strawberry | [101] |
Ellagic acid | 7 Kpa CO2 | 21 days | 73.8 mg/kg | Strawberry | [101] |
Myricetin | 7 Kpa CO2 | 5 days | 5.2 mg/kg | Strawberry | [101] |
Quercetin | 7 Kpa CO2 | 21 days | 33.5 mg/kg | Strawberry | [101] |
Kaempferol | 7 Kpa CO2 | 21 days | 4.0 mg/kg | Strawberry | [101] |
Vitamin C | 7 Kpa CO2 | 21 days | 400 mg/kg | Strawberry | [101] |
3.2. Natural Preservatives
3.2.1. Antioxidants
3.2.2. Antimicrobials
3.3. Physical Treatments
3.3.1. UV-C Radiation
3.3.2. High Hydrostatic Pressure
3.3.3. Ozone
4. Futures Trends
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Conflicts of Interest
References
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Antioxidant/ Source of Antioxidant | Fresh-Cut Fruit | Treatment Application | Principal Results | References |
---|---|---|---|---|
Rosmarinic acid, p-Coumaric acid, Trans-Cinnamic acid, Hydroxyphenyllactic acid, caffeic acid, ascorbic acid, gallic acid, citric acid and BHA | Apple | Immersion (500 µg/mL of each antioxidant) | Reduced the browning, maintained the acidic pH and restricted growth of L. monocytogenes even after 10 days of treatment. | [116] |
Calcium ascorbate; vanillin or cinnamic acid | Nectarine | Immersion (6% calcium L-ascorbate) | Reduced browning | [117] |
Mango seed extract | Mango | Immersion (6.25 g/L of the extract) | Preserved fresh-cut fruits, increasing polyphenols, flavonoids and antioxidant capacity. | [112] |
Apple polyphenols | Red pitaya | Spraying (5 g/L apple polyphenols) | Maintained sensory (retention of color, delay of the softening) and nutritional attributes of fresh-cut red pitaya fruit. | [119] |
Yerba mate (Ilex paraguariensis) Citric acid Ascorbic acid | Apple | Infusion (1.2% yerba mate + 0.9% citric acid + 1.0% ascorbic acid) | Increased antioxidant capacity and decreased browning. The color, flavor and texture of the apples were kept. | [113,114] |
Phenolics from juice or extract of pomegranate and kiwifruit | Pear | Immersion (0.3% of antioxidants) | Improved antioxidant capacity and prevented enzymatic browning. | [115] |
Melatonin | Pear | Soaked with 0, 0.05, 0.1 and 0.5 mM melatonin | Reduced the surface browning, maintained the titratable acidity, enhanced total phenolic content and antioxidant capacity, and delayed the reduction of ascorbic acid. | [120] |
Extracts of: Elderberry flower (Sambucus L.) Vine (Vitis vinifera L.) leaves and branches Pear (Pyrus communis L. “Rocha”) pulp, peel and pomace Olive (Oleo europaea L.) leaves and branches Apple (Malus domestica L.) peel and pomace Acorn (Quercus L.) bark Bitter Melon (Momordica charantia L.) whole plant Strawberry tree (Arbutus Unedo L.) leaves and branches Potato plant (Solanum tuberosum L.) leaves | Pear | Sprayed (9.5 mg/mL, 5 mg/mL and 16 mg/mL) | Delaying fresh-cut pear browning expansion. Strawberry leaves and branches were the best antioxidant extracts. | [110] |
Coconut liquid endosperm | Apple | Immersion (100% into the coconut liquid) | Coconut liquid endosperms are feasible natural agent inhibiting browning incidence of fresh-cut fruits during storage. | [121] |
Melatonin | Apple and Pear | Immersion (0.05, 0.1, and 0.2 mM melatonin) | Reduced surface browning in fresh-cut foods. | [122] |
Citric acid | Apple | Immersion (5% citric acid) | Inactivation of Salmonella and polyphenol oxidase. | [123] |
Eugenol | Water chestnut | Immersion (0.4% and 1.5% eugenol) | Eugenol exhibited inhibitory effect on fresh-cut water chestnuts browning. Eugenol could also enhance the enzymatic/non-enzymatic antioxidant capacity and alleviate the ROS damage to membrane | [118] |
Fresh-Cut Fruit | Treatment | Results | References |
---|---|---|---|
Apple | Aqueous ozone 1.4 mg/L At 5 and 10 min |
| [184] |
Apple | Aqueous ozone 1.4 mg/L at 5 min |
| [179] |
Papaya | Gaseous ozone 9.2 µL/L at 10, 20 and 30 min |
| [187] |
Durian | Gaseous ozone 900 mg/L at 3 and 5 min |
| [186] |
Durian | Gaseous ozone 900 mg/L for 14 days at 4 °C of storage |
| [186] |
Apple | Aqueous ozone 1.4 µL/L at 5 min for 12 days and 4 °C of storage |
| [184] |
Papaya | Gaseous ozone 9.2 µL/L for 10 and 30 min directly |
| [187] |
Bell pepper | Gaseous ozone 9 ppm for 6 h |
| [182] |
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Iturralde-García, R.D.; Cinco-Moroyoqui, F.J.; Martínez-Cruz, O.; Ruiz-Cruz, S.; Wong-Corral, F.J.; Borboa-Flores, J.; Cornejo-Ramírez, Y.I.; Bernal-Mercado, A.T.; Del-Toro-Sánchez, C.L. Emerging Technologies for Prolonging Fresh-Cut Fruits’ Quality and Safety during Storage. Horticulturae 2022, 8, 731. https://doi.org/10.3390/horticulturae8080731
Iturralde-García RD, Cinco-Moroyoqui FJ, Martínez-Cruz O, Ruiz-Cruz S, Wong-Corral FJ, Borboa-Flores J, Cornejo-Ramírez YI, Bernal-Mercado AT, Del-Toro-Sánchez CL. Emerging Technologies for Prolonging Fresh-Cut Fruits’ Quality and Safety during Storage. Horticulturae. 2022; 8(8):731. https://doi.org/10.3390/horticulturae8080731
Chicago/Turabian StyleIturralde-García, Rey David, Francisco Javier Cinco-Moroyoqui, Oliviert Martínez-Cruz, Saúl Ruiz-Cruz, Francisco Javier Wong-Corral, Jesús Borboa-Flores, Yaeel Isbeth Cornejo-Ramírez, Ariadna Thalia Bernal-Mercado, and Carmen Lizette Del-Toro-Sánchez. 2022. "Emerging Technologies for Prolonging Fresh-Cut Fruits’ Quality and Safety during Storage" Horticulturae 8, no. 8: 731. https://doi.org/10.3390/horticulturae8080731