Processed Fruits(加工水果)研究综述
Processed Fruits 加工水果 - Thus, this study proposed a fuzzy based algorithm to determine the percentage of preservatives in processed fruits. [1] In the case of export of processed fruits and vegetables by quantity, Cucumber and Gherkins (Prepared & Preserved) have shown a negative growth rate (-2. [2] The uvilla is a fruit that expands in the agricultural field of Ecuador; this fruit is marketed fresh and a minimum percentage in processed fruits such as jam, puree and frozen pulp. [3] The antagonistic activity was greatly affected by the storage temperature (25 °C and 4 °C) selected for the processed fruits, suggesting the importance to include microbial-based solution in a broader framework of hurdle technologies. [4] Modified atmosphere packaging (MAP) has been used broadly in the last years to maintain the quality of processed fruits and showed optimal results, in spite of the possible problems caused by the depletion of O2 and corresponding accumulation of CO2 in the package. [5] Western blot analysis showed relative thaumatin II stability at salting; its content in processed fruits was 62-83% of the initial level depend from studied line. [6] Background: Plant-based diets are defined as an eating pattern focused on the consumption of unprocessed fruits, vegetables, nuts, whole grains, oils, and beans. [7] Therefore, the aim of this review is to summarize the information recently reported regarding the use of physical treatments applied either directly or in combination with other means to maximize and maintain the phytochemical content of fresh and fresh-cut or processed fruits and vegetables. [8] 98 for preserved vegetables, beverages and spices and processed fruits have the highest Fic (0. [9] Owning to the increase in the world population as well as the consumer's awareness on the health benefits of consumption of fruits, the demand for both fresh and processed fruits has been increased. [10] The aim of the study was to evaluate the content of vitamin C in both raw and processed fruits and vegetables and products available commercially in the autumn/winter period. [11] Mulberries are consumed either freshly or as processed fruits and are traditionally used to tackle several diseases, especially type II diabetes. [12] This finding can possibly suggest new application for ethylene during fruit processing or in processed fruits. [13] The market size of fresh and minimally-processed fruits and vegetables (MPFVs) have grown rapidly in the last years as a result of consumer attitudes change due to their increasing use in prepared mixed salad for fresh, healthy and convenient food. [14] When possible, we have ranked fruits according to the international NOVA classification as un-/minimally processed, processed (mainly with added sugars), and ultra-processed fruits. [15] The aim of the study was to evaluate the content of vitamin C in both raw and processed fruits and vegetables and products available commercially in the autumn/winter period. [16]因此，本研究提出了一种基于模糊的算法来确定加工水果中防腐剂的百分比。 [1] 在加工水果和蔬菜的出口量方面，黄瓜和小黄瓜（预制和腌制）呈现负增长（-2. [2] 乌维拉是一种在厄瓜多尔农业领域扩展的水果；这种水果是新鲜销售的，在果酱、果泥和冷冻果肉等加工水果中所占的比例最低。 [3] 为加工水果选择的储存温度（25°C 和 4°C）极大地影响了拮抗活性，这表明将基于微生物的解决方案纳入更广泛的障碍技术框架的重要性。 [4] 在过去几年中，气调包装 (MAP) 已被广泛使用，以保持加工水果的质量并显示出最佳效果，尽管包装中 O2 的消耗和相应的 CO2 积累可能导致问题。 [5] 蛋白质印迹分析显示在盐渍过程中奇异果甜蛋白 II 的相对稳定性；其在加工水果中的含量为初始水平的62-83%，取决于所研究的品系。 [6] 背景：植物性饮食被定义为一种以食用未加工的水果、蔬菜、坚果、全谷物、油和豆类为重点的饮食模式。 [7] 因此，本综述的目的是总结最近报道的有关使用物理处理直接或与其他方法结合使用的信息，以最大限度地提高和保持新鲜和鲜切或加工水果和蔬菜的植物化学成分。 [8] 腌制蔬菜、饮料和香料以及加工水果的 Fic 最高（0。 [9] 由于世界人口的增加以及消费者对食用水果的健康益处的认识，对新鲜水果和加工水果的需求都在增加。 [10] 该研究的目的是评估秋/冬期间生的和加工的水果和蔬菜以及市售产品中维生素 C 的含量。 [11] 桑葚既可以新鲜食用，也可以作为加工水果食用，传统上用于治疗多种疾病，尤其是 II 型糖尿病。 [12] 这一发现可能表明乙烯在水果加工或加工水果中的新应用。 [13] 新鲜和微加工水果和蔬菜 (MPFV) 的市场规模在过去几年中迅速增长，这是由于消费者越来越多地使用预制混合沙拉来制作新鲜、健康和方便的食物，从而改变了消费者的态度。 [14] 在可能的情况下，我们根据国际 NOVA 分类将水果分为未加工/最低加工、加工（主要添加糖）和超加工水果。 [15] 该研究的目的是评估秋/冬期间生的和加工的水果和蔬菜以及市售产品中维生素 C 的含量。 [16]
Minimally Processed Fruits 微加工水果
In this work, a novel coating strategy able to prolonge the shelf-life of fresh-cut kiwi is proposed and the effectiveness of the procedure was evaluated over a period of 15 days in order to propose innovative minimally processed fruits as ready-to-eat. [1] Key findings and conclusions The efficacy of cold plasma as a mild, yet effective non thermal technique in inactivating pathogenic microorganisms while maintaining the quality of fresh and minimally processed fruits and vegetables and extending their shelf life is summarized and reviewed. [2] Certainly, to date there is no scientific evidence that SARS‐CoV‐2 might be transmitted by a contact with, or the ingestion of contaminated fresh or minimally processed fruits and vegetables. [3] Minimally processed fruits and vegetables (MPFV) are among the most developing branches of the food industry. [4] The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others. [5] Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such as an antioxidant or antimicrobial. [6] Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. [7] Edible coatings are already being used to enhance the quality of minimally processed fruits. [8] This review aims to highlight the application of Aloe vera gel coating alone or together with other functional compounds in order to extend postharvest shelf life and preservation quality of fresh and minimally processed fruits and vegetables. [9] The consumption of fresh or RTE fruits is increasing every year and Listeria monocytogenes has been identified on raw or minimally processed fruits. [10] nigrum essential oils can be used on minimally processed fruits and prolong their shelf life. [11] In future, the data will be helpful for the processors to select the best coating material and its effective concentration for different fresh and minimally processed fruits. [12] This chapter describes the benefits and the constraints of these green technologies and compares them with conventional technologies for the microbial reduction and shelf-life extension of a range of foods, including fresh minimally processed fruits and vegetables, fish, and meat products. [13] In addition, the use of plant-based materials in film coating applied to minimally processed fruits and vegetables attracts the consumers and increases the confidence in products. [14] Minimally processed fruits and vegetables are economically important commodities due to convenience, and healthiness, etc. [15] The cold chain of frozen products complies with the eight supermarkets and refrigerated storage in large portions of supermarkets is inefficient for minimally processed fruits, vegetables and veggies, meat, cold cuts, 522 Nuvolari et al. [16] The current review provides an overview of the current knowledge and recent findings on the use of US, alone or in combination with other mild physical technologies or chemical agents, to reduce microbial loads, and to better retain their quality attributes including color and texture, as well as the content of bioactive compounds such as antioxidant, phenolic compounds, or vitamins of minimally processed fruits and vegetables. [17] Minimally processed fruits are an alternative to dairy products to deliver probiotics. [18] Besides beverages, jams, and pulps, the literature on exotic fruits brings reports on various other products, like structured fruits, dried fruits, ice creams added with fruits, minimally processed fruits, marmalades, etc. [19] This study evidences that the use of alginate edible coating enriched with Eug or the combination of Eug and Cit can contribute to the safer consumption of minimally processed fruits. [20] The development of edible coatings is an interesting strategy to reduce the use of conventional packaging materials and extend the shelf life of minimally processed fruits. [21] The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple. [22] The development of new edible coatings (ECs) with improved functionality and performance for fresh and minimally processed fruits and vegetables is one of the challenges of the postharvest industry. [23] A wide variety of minimally processed fruits and vegetables has been developed in order to respond to the increasing consumers’ demands for ready-to-eat and ready-to-use fruits and vegetables products. [24] The application of pretreatments before to convective drying improves the textural characteristics of minimally processed fruits. [25] The demand for minimally processed fruits has grown worldwide due to the practicality and maintenance of the freshness of these foods. [26]在这项工作中，提出了一种能够延长鲜切猕猴桃保质期的新型涂层策略，并在 15 天内评估了该程序的有效性，以提出创新的微加工水果作为即食食品. [1] 主要发现和结论 总结和回顾了冷等离子体作为一种温和但有效的非热技术灭活病原微生物同时保持新鲜和微加工水果和蔬菜的质量并延长其保质期的功效。 [2] 当然，迄今为止，没有科学证据表明 SARS-CoV-2 可能通过接触或摄入受污染的新鲜或最低限度加工的水果和蔬菜而传播。 [3] 微加工水果和蔬菜 (MPFV) 是食品工业中发展最快的分支之一。 [4] 本综述研究的目的是比较最近关于 PPO 对微加工水果和蔬菜的影响的研究，试图了解它的作用方式、其活性的测量和当前的处理方法，如气调包装、洗涤处理或食用涂料等。 [5] 活性可食用涂层和薄膜是一种很有前景的可持续保鲜技术，可通过抑制微加工水果和蔬菜 (F&V) 的腐烂动力学，通过限制水分、香气或气体的传质并携带活性化合物来延长食品的保质期，例如抗氧化剂或抗微生物剂。 [6] 由于追求健康生活方式的趋势，全球对微加工水果和蔬菜的需求正在增加。 [7] 可食用涂层已被用于提高微加工水果的质量。 [8] 本综述旨在强调单独或与其他功能性化合物一起使用芦荟凝胶涂层，以延长新鲜和微加工水果和蔬菜的采后保质期和保鲜质量。 [9] 新鲜水果或即食水果的消费量每年都在增加，并且已在生水果或微加工水果中发现单核细胞增生李斯特菌。 [10] 尼格鲁姆精油可用于加工程度最低的水果并延长其保质期。 [11] 未来，这些数据将有助于加工商为不同的新鲜和微加工水果选择最佳的涂层材料及其有效浓度。 [12] 本章描述了这些绿色技术的好处和限制，并将它们与传统技术进行比较，以减少一系列食品的微生物和延长保质期，包括新鲜的微加工水果和蔬菜、鱼和肉制品。 [13] 此外，在微加工水果和蔬菜的薄膜包衣中使用植物基材料吸引了消费者并增加了对产品的信心。 [14] 由于方便、健康等原因，微加工水果和蔬菜是经济上重要的商品。 [15] 冷冻产品的冷链符合 8 家超市的规定，大部分超市的冷藏库对于最低限度加工的水果、蔬菜和蔬菜、肉类、冷盘来说效率低下，522 Nuvolari 等人。 [16] 本综述概述了单独或与其他温和物理技术或化学试剂结合使用 US 以减少微生物负荷并更好地保留其质量属性（包括颜色和质地）的当前知识和最新发现，如以及微加工水果和蔬菜的抗氧化剂、酚类化合物或维生素等生物活性化合物的含量。 [17] 微加工水果是提供益生菌的乳制品的替代品。 [18] 除了饮料、果酱和果肉，关于异国水果的文献还报道了各种其他产品，如结构化水果、干果、加水果的冰淇淋、微加工水果、橘子酱等。 [19] 该研究表明，使用富含 Eug 或 Eug 和 Cit 组合的藻酸盐可食用涂层有助于更安全地食用微加工水果。 [20] 可食用涂层的开发是减少传统包装材料使用和延长微加工水果保质期的有趣策略。 [21] 目前的结果将有利于进一步研究，重点是菠萝等微加工水果的保存。 [22] 为新鲜和微加工水果和蔬菜开发具有改进功能和性能的新型可食用涂料 (EC) 是采后行业面临的挑战之一。 [23] 为了满足消费者对即食和即食水果和蔬菜产品日益增长的需求，我们开发了多种微加工水果和蔬菜。 [24] 在对流干燥之前应用预处理可改善微加工水果的质地特征。 [25] 由于这些食品的实用性和保持新鲜度，全球对微加工水果的需求不断增长。 [26]