UV-C light: a promising preservation technology for vegetable-based nonsolid food products
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.1/19982 |
Resumo: | A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed. |
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UV-C light: a promising preservation technology for vegetable-based nonsolid food productsFruitsVegetablesPlant-basedMinimally processedUV-C treatmentBioactiveNutrientsNutrition securityDieta mediterrânicaA variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.PRIMA Horizon 2020 (H2020) grant number 2032, Functionalized Tomato Products (FunTomP) project.MDPISapientiaTchonkouang, Rose DaphneeRibeiro Lima, AlexandreQuintino, AndreiaCristofoli, Nathana L.Vieira, Margarida2023-09-13T16:04:21Z2023-08-272023-09-08T12:44:51Z2023-08-27T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/19982engFoods 12 (17): 3227 (2023)2304-815810.3390/foods12173227info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-09-20T02:00:34Zoai:sapientia.ualg.pt:10400.1/19982Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:29:43.180086Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
UV-C light: a promising preservation technology for vegetable-based nonsolid food products |
title |
UV-C light: a promising preservation technology for vegetable-based nonsolid food products |
spellingShingle |
UV-C light: a promising preservation technology for vegetable-based nonsolid food products Tchonkouang, Rose Daphnee Fruits Vegetables Plant-based Minimally processed UV-C treatment Bioactive Nutrients Nutrition security Dieta mediterrânica |
title_short |
UV-C light: a promising preservation technology for vegetable-based nonsolid food products |
title_full |
UV-C light: a promising preservation technology for vegetable-based nonsolid food products |
title_fullStr |
UV-C light: a promising preservation technology for vegetable-based nonsolid food products |
title_full_unstemmed |
UV-C light: a promising preservation technology for vegetable-based nonsolid food products |
title_sort |
UV-C light: a promising preservation technology for vegetable-based nonsolid food products |
author |
Tchonkouang, Rose Daphnee |
author_facet |
Tchonkouang, Rose Daphnee Ribeiro Lima, Alexandre Quintino, Andreia Cristofoli, Nathana L. Vieira, Margarida |
author_role |
author |
author2 |
Ribeiro Lima, Alexandre Quintino, Andreia Cristofoli, Nathana L. Vieira, Margarida |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Tchonkouang, Rose Daphnee Ribeiro Lima, Alexandre Quintino, Andreia Cristofoli, Nathana L. Vieira, Margarida |
dc.subject.por.fl_str_mv |
Fruits Vegetables Plant-based Minimally processed UV-C treatment Bioactive Nutrients Nutrition security Dieta mediterrânica |
topic |
Fruits Vegetables Plant-based Minimally processed UV-C treatment Bioactive Nutrients Nutrition security Dieta mediterrânica |
description |
A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-09-13T16:04:21Z 2023-08-27 2023-09-08T12:44:51Z 2023-08-27T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.1/19982 |
url |
http://hdl.handle.net/10400.1/19982 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Foods 12 (17): 3227 (2023) 2304-8158 10.3390/foods12173227 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
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MDPI |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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