Pregledni rad
https://doi.org/10.17508/CJFST.2018.10.1.14
Novel technologies in fruit and vegetable processing
JANEZ HRIBAR
; University of Ljubljana, Biotechnical faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
TOMAŽ POŽRL
; University of Ljubljana, Biotechnical faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
RAJKO VIDRIH
; University of Ljubljana, Biotechnical faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
Sažetak
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.
Ključne riječi
novel technologies; bioactive compounds; safety; sensory properties
Hrčak ID:
200559
URI
Datum izdavanja:
25.5.2018.
Posjeta: 1.707 *