Minimally processed fruits are an important area of potential growth in rapidly expanding fresh cut produce. However, the degree of safety obtained with the currently applied preservation methods seems to be not sufficient. The interest in the possible use of natural compounds prevent microbial growth has notably increased in response to the consumer pressure to reduce or eliminate chemically synthesized additives in foods. The aim of this work is give an overview on the application of natural compounds, such as hexanal, 2-(E)-hexenal, hexyl acetate and citrus essential oils, to improve the shelf-life and the safety minimally processed fruits as well as their mechanisms of action.
LANCIOTTI R., GIANOTTI A., PATRIGNANI F., BELLETTI N., GUERZONI M., GARDINI F. (2004). Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 15 (3-4), 201-208 [10.1016/j.tifs.2003.10.004].
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
LANCIOTTI, ROSALBA;GIANOTTI, ANDREA;PATRIGNANI, FRANCESCA;BELLETTI, NICOLETTA;GUERZONI, MARIA ELISABETTA;GARDINI, FAUSTO
2004
Abstract
Minimally processed fruits are an important area of potential growth in rapidly expanding fresh cut produce. However, the degree of safety obtained with the currently applied preservation methods seems to be not sufficient. The interest in the possible use of natural compounds prevent microbial growth has notably increased in response to the consumer pressure to reduce or eliminate chemically synthesized additives in foods. The aim of this work is give an overview on the application of natural compounds, such as hexanal, 2-(E)-hexenal, hexyl acetate and citrus essential oils, to improve the shelf-life and the safety minimally processed fruits as well as their mechanisms of action.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
