EMERGING TECHNOLOGIES AND TRENDS IN POSTHARVEST PRODUCTS PRESERVATION AND PROCESSING: A REVIEW
Keywords:
Food preservation, sustainability, emerging technologies, postharvest
Abstract
The development of techniques such as instant controlled pressure drop, nanotechnology, pulsed electric field and ultrasound treatment have spanned over many years and culminate today as an effervescent research topic in the food processing field. Mainly striving to improve the efficiency of our current processes and to steer food processing towards a greener, more sustainable state, most of these innovative methods compile promising results when combined with conventional techniques. In the face of undeniable environmental challenges and growing demand from consumers, sustainability and economic values should come hand in hand to consider a responsible future for the food industry. Thus, applications of the presented technologies each have demonstrated lower energy and water consumption, lower processing times and improved end-product quality.
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References
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quality of ready-to-eat foods with added spices. Int J
Environ Health Res. 2003;13(1):31–42.
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Decontamination of food products with superheated
steam. J Food Eng. 2007;83(1):68–75.
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poudre par voie thermomécanique contrôlée. Actes
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Processing, Packaging, and Preservation Industry.
BioMed Res Int. 2015;2015:1–17.
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Nieuwoudt MK, Liu D, et al. Encapsulation of
food grade antioxidant in natural biopolymer by
electrospinning technique: A physicochemical study
based on zein–gallic acid system. Food Chem. 2013;136(2):1013–1021.
[18] Chaudhry Q, Scotter M, Blackburn J, Ross B, Boxall A, Castle L, et al. Applications and implications
of nanotechnologies for the food sector. Food Addit Contam. 2008;25(3):241–258.
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nanotechnology: toxicological assessment of manufactured nanoparticles. Toxicol Sci Off J Soc Toxicol. 2004;77(1):3–5.
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The recent advances in the nanotechnology and its
applications in food processing: a review. J Food
Agric Environ. 2009;7(3-4):14–17.
[22] Andrew D Maynard, Robert J Aitken, Tilman Butz,
Vicki Colvin, Ken Donaldson, Gunter Oberd ¨ orster, ¨et al. Safe handling of nanotechnology. Nature.
2006;444(7117):267–269.
[23] S Bhattacharya, J Jang, L Yang, D Akin, R Bashir.
BIOMEMS AND NANOTECHNOLOGY-BASED
APPROACHES FOR RAPID DETECTION OF BIOLOGICAL ENTITIES. J Rapid Methods Autom
Microbiol. 2007;15(1):1–32.
[24] K Letchford, H Burt. A review of the formation and classification of amphiphilic block copolymer nanoparticulate structures: micelles, nanospheres,
nanocapsules and polymersomes. Eur J Pharm Biopharm Off J Arbeitsgemeinschaft Pharm Verfahrenstechnik EV. 2007;65(3):259–269.
[25] S R Horner, C R Mace, L J Rothberg, B L Miller.
A proteomic biosensor for enteropathogenic E. coli.
Biosens Bioelectron. 2006;21(8):1659–1663.
[26] R Zhao, P Torley, P J Halley. Emerging
biodegradable materials: starch- and protein-based
bio-nanocomposites. J Mater Sci. 2008;43(9):3058–3071.
[27] E Acosta. Bioavailability of nanoparticles in nutrient
and nutraceutical delivery. Colloid Interface Sci. 2009;14(1):3–15.
[28] J M Nam. Nanoparticle-Based Bio-Bar Codes for
the Ultrasensitive Detection of Proteins. Science. 2003;301(5641):1884–1886.
[29] S Pandey, M G Zaidib, S Gururani. Recent developments in clay-polymer nano composites. Sci J Rev.
2013;2(11):296–328.
[30] D Davis, X Guo, L Musavi, C Lin, S Chen, V Wu.
Gold nanoparticle-modified carbon electrode biosensor for the detection of Listeria monocytogenes. Ind
Biotechnol. 2013;9(1):31–36.
[31] J Flanaga, H Singh. Microemulsions: A Potential
Delivery System for Bioactives in Food. Crit Rev
Food Sci Nutr. 2006;46(3):221–237.
[32] N Sozer, J L Kokini. Nanotechnology and its applications in the food sector. Trends Biotechnol. 2009;27(2):82–89.
[33] S Mannino, M Scampicchio. Nanotechnology
and Food Quality Control. Vet Res Commun. 2007;31(1):149–151.
[34] H S Ribeiro, B S Chu, S Ichikawa, M Nakajima.
Preparation of nanodispersions containing β-carotene
by solvent displacement method. Food Hydrocoll. 2008;22(1):12–17.
[35] D Meetoo. Nanotechnology and the food sector:
From the farm to the table. Emir J Food Agric. 2011;23(5):387–403.
[36] S Biswal, A Nayak, U Parida, P Nayak. Applications
of nanotechnology in agriculture and food sciences.
Nternational J Sci Innov Discov. 2012;2(1):21–36.
[37] D Coles, L J Frewer. Nanotechnology applied to
European food production – A review of ethical
and regulatory issues. Trends Food Sci Technol. 2013;34(1):32–43.
[38] S Stanley. Biological nanoparticles and their influence on organisms. Curr Opin Biotechnol. 2014;28:69–74.
[39] HumbertoVega-Mercado, OlgaMartín-Belloso, BaiLinQin, Fu JungChang, M Marcela Góngora-Nieto,
Gustavo V Barbosa-Cánovas, et al. Non-thermal food
preservation: Pulsed electric fields. Trends Food Sci Technol. 1997;8(5):151–157.
[40] Domagoj Gabric, Francisco Barba, Shahin Roohine-jad, Seyed Mohammad Taghi, Gharibzahedi,
Milivoj Radojcin, et al. Pulsed electric fields as an ˇ
alternative to thermal processing for preservation
of nutritive and physicochemical properties of
beverages: A review. J Food Process Eng. 2018;41(1):e12638.
[41] E Puértolas, I Martínez de Maranón. Olive oil pilot- ˜
production assisted by pulsed electric field: Impact
on extraction yield, chemical parameters and sensory
properties. Food Chem. 2015;167:497–502.
[42] G V Barbosa-Cánovas, B Altunakar. Pulsed Electric
Fields Processing of Foods: An Overview. In: J Raso,
V Heinz, editors. Pulsed Electric Fields Technology
for the Food Industry. Boston, MA: Springer US; 2006. p. 3–26.
[43] S Bendicho, A Espachs, J Arántegui, O Martín.
Effect of high intensity pulsed electric fields and
heat treatments on vitamins of milk. J Dairy Res. 2002;69(1):113–23.
[44] O Tokus¸o ¨ glu, B G Swanson. ˇ Improving food quality
with novel food processing technologies; 2015.
[45] B Roodenburg, S W H De Haan, J A Ferreira,
P Coronel, P C Wouters, V Hatt. TOWARD
6 log PULSED ELECTRIC FIELD INACTIVATION WITH CONDUCTIVE PLASTIC PACKAGING MATERIAL: PULSED ELECTRIC FIELD INACTIVATION AFTER PACKAGING. J Food Process Eng. 2013;36(1):77–86.
[46] P Y Phoon, F G Galindo, A Vicente, P Dejmek.
Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves. J Food Eng. 2008;88(1):144–148.
[47] M Jalté, J L Lanoisellé, N I Lebovka, E Vorobiev.
Freezing of potato tissue pre-treated by pulsed electric
fields. LWT - Food Sci Technol. 2009;42(2):576–580.
[48] O Martín-Belloso, P Elez-Martínez. Enzymatic Inactivation by Pulsed Electric Fields. In: Emerging
Technologies for Food Processing. Elsevier; 2005. p.155–181.
[49] F Chemat, Zill-e Huma, M K Khan. Applications of ultrasound in food technology: Processing,
preservation and extraction. Ultrason Sonochem.
2011;18(4):813–835.
[50] S Shajil, A Mary, C E Rani Juneius. Recent Food
Preservation Techniques Employed in the Food Industry. In: J K Patra, G Das, Shin HS, editors. Microbial
Biotechnology. Singapore: Springer Singapore; 2018. p. 3–21.
[51] L Ciccolini, P Taillandier, A M Wilhem, H Delmas,
P Strehaiano. Low frequency thermo-ultrasonication
of Saccharomyces cerevisiae suspensions: Effect of
temperature and of ultrasonic power. Chem Eng J. 1997;65(2):145–149.
[2] Farid Chemat, Natacha Rombaut, Alice Meullemiestre, Mohammad F Turk,
Sandrine Périno, Anne-Sylvie Fabiano-Tixier, et al. Review of Green Food Processing techniques.
Preservation, transformation, and extraction. Innov
Food Sci Emerg Technol. 2017;41:357–377.
[3] M Mazen Hamoud-Agha, K Allaf. Instant Controlled
Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications. In:
Food Preservation - From Basics to Advanced Technologies [Working Title]. IntechOpen; 2019. .
[4] K Allaf, P Vidal. Feasibility study of a process
of drying/swelling by instantaneous decompression
toward vacuum of in pieces vegetables in view of
rapid re-hydration gradient activity plotting. University of Technology of Compiègne UTC NoCR/89/103
industrial SILVALAON Partner. 1989;.
[5] K Allaf, C Besombes, B Berka, M Kristiawan,
V Sobolik, T Allaf. Enhancing extraction processes
in the food industry. CRC Press, USA; 2011.
[6] J Haddad, N Louka, M Gadouleau, F Juhel, K Allaf.
Application du nouveau procédé de séchage/texturation par Détente Instantanée Contrôlée DIC aux
poissons: Impact sur les caractéristiques physicochimiques du produit fini. Sciences des Aliments.
2001;21:481–498.
[7] R Toledo, R Singh, F Kong. Dehydration. Fundam. Food Process Eng; 2018.
[8] S Mounir, K Allaf. Three-Stage Spray Drying: New
Process Involving Instant Controlled Pressure Drop. Dry Technol. 2008;26(4):452–463.
[9] S Mounir, C Besombes, N Al-Bitar, K Allaf. Study
of Instant Controlled Pressure Drop DIC Treatment in
Manufacturing Snack and Expanded Granule Powder
of Apple and Onion. Dry Technol. 2011;29(3):331–341.
[10] M Alonzo Macías, A Cardadorn Martínez, S Mounir,
G Montejano Gaitán, K Allaf. Comparative Study of
the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa). J Food Res. 2013;2(2):92.
[11] S Mounir, K Allaf. DIC-Assisted Hot Air Drying
of Post-harvest Paddy Rice. In: Allaf T, Allaf K,
editors. Instant Controlled Pressure Drop (D.I.C.) in
Food Processing. New York, NY: Springer New York; 2014. p. 45–55.
[12] C Little, R Omotoye, R Mitchell. The microbiological
quality of ready-to-eat foods with added spices. Int J
Environ Health Res. 2003;13(1):31–42.
[13] S Cenkowski, C Pronyk, D Zmidzinska, W E Muir.
Decontamination of food products with superheated
steam. J Food Eng. 2007;83(1):68–75.
[14] E Debs-Louka, N Louka, G Abraham, K Allaf. Dé-
contamination des produits secs en morceaux ou en
poudre par voie thermomécanique contrôlée. Actes
12èmes Rencontres Sci Technol Ind Aliment AGORAL
Ed Lavoisier. 2010;p. 225–230.
[15] Halima Boughellout, Yvan Choiset, Hanitra Rabesona, Jean Marc Chobert, Thomas Haertle,
Sabah Mounir, et al. Effect of instant controlled
pressure drop (DIC) treatment on milk protein’s
immunoreactivity. Food Agric Immunol. 2015;26(1):71–81.
[16] Neha Pradhan, Surjit Singh, Nupur Ojha,
Anamika Shrivastava, Anil Barla, Vivek Rai, et al. Facets of Nanotechnology as Seen in Food
Processing, Packaging, and Preservation Industry.
BioMed Res Int. 2015;2015:1–17.
[17] Neo YP, Ray S, Jin J, Gizdavic-Nikolaidis M,
Nieuwoudt MK, Liu D, et al. Encapsulation of
food grade antioxidant in natural biopolymer by
electrospinning technique: A physicochemical study
based on zein–gallic acid system. Food Chem. 2013;136(2):1013–1021.
[18] Chaudhry Q, Scotter M, Blackburn J, Ross B, Boxall A, Castle L, et al. Applications and implications
of nanotechnologies for the food sector. Food Addit Contam. 2008;25(3):241–258.
[19] C E Mora-Huertas, H Fessi, A Elaissari. Polymerbased nanocapsules for drug delivery. Int J Pharm. 2010;385(1-2):113–142.
[20] K L Dreher. Health and environmental impact of
nanotechnology: toxicological assessment of manufactured nanoparticles. Toxicol Sci Off J Soc Toxicol. 2004;77(1):3–5.
[21] K Abbas, A Saleh, A Mohamed, N MohdAzhan.
The recent advances in the nanotechnology and its
applications in food processing: a review. J Food
Agric Environ. 2009;7(3-4):14–17.
[22] Andrew D Maynard, Robert J Aitken, Tilman Butz,
Vicki Colvin, Ken Donaldson, Gunter Oberd ¨ orster, ¨et al. Safe handling of nanotechnology. Nature.
2006;444(7117):267–269.
[23] S Bhattacharya, J Jang, L Yang, D Akin, R Bashir.
BIOMEMS AND NANOTECHNOLOGY-BASED
APPROACHES FOR RAPID DETECTION OF BIOLOGICAL ENTITIES. J Rapid Methods Autom
Microbiol. 2007;15(1):1–32.
[24] K Letchford, H Burt. A review of the formation and classification of amphiphilic block copolymer nanoparticulate structures: micelles, nanospheres,
nanocapsules and polymersomes. Eur J Pharm Biopharm Off J Arbeitsgemeinschaft Pharm Verfahrenstechnik EV. 2007;65(3):259–269.
[25] S R Horner, C R Mace, L J Rothberg, B L Miller.
A proteomic biosensor for enteropathogenic E. coli.
Biosens Bioelectron. 2006;21(8):1659–1663.
[26] R Zhao, P Torley, P J Halley. Emerging
biodegradable materials: starch- and protein-based
bio-nanocomposites. J Mater Sci. 2008;43(9):3058–3071.
[27] E Acosta. Bioavailability of nanoparticles in nutrient
and nutraceutical delivery. Colloid Interface Sci. 2009;14(1):3–15.
[28] J M Nam. Nanoparticle-Based Bio-Bar Codes for
the Ultrasensitive Detection of Proteins. Science. 2003;301(5641):1884–1886.
[29] S Pandey, M G Zaidib, S Gururani. Recent developments in clay-polymer nano composites. Sci J Rev.
2013;2(11):296–328.
[30] D Davis, X Guo, L Musavi, C Lin, S Chen, V Wu.
Gold nanoparticle-modified carbon electrode biosensor for the detection of Listeria monocytogenes. Ind
Biotechnol. 2013;9(1):31–36.
[31] J Flanaga, H Singh. Microemulsions: A Potential
Delivery System for Bioactives in Food. Crit Rev
Food Sci Nutr. 2006;46(3):221–237.
[32] N Sozer, J L Kokini. Nanotechnology and its applications in the food sector. Trends Biotechnol. 2009;27(2):82–89.
[33] S Mannino, M Scampicchio. Nanotechnology
and Food Quality Control. Vet Res Commun. 2007;31(1):149–151.
[34] H S Ribeiro, B S Chu, S Ichikawa, M Nakajima.
Preparation of nanodispersions containing β-carotene
by solvent displacement method. Food Hydrocoll. 2008;22(1):12–17.
[35] D Meetoo. Nanotechnology and the food sector:
From the farm to the table. Emir J Food Agric. 2011;23(5):387–403.
[36] S Biswal, A Nayak, U Parida, P Nayak. Applications
of nanotechnology in agriculture and food sciences.
Nternational J Sci Innov Discov. 2012;2(1):21–36.
[37] D Coles, L J Frewer. Nanotechnology applied to
European food production – A review of ethical
and regulatory issues. Trends Food Sci Technol. 2013;34(1):32–43.
[38] S Stanley. Biological nanoparticles and their influence on organisms. Curr Opin Biotechnol. 2014;28:69–74.
[39] HumbertoVega-Mercado, OlgaMartín-Belloso, BaiLinQin, Fu JungChang, M Marcela Góngora-Nieto,
Gustavo V Barbosa-Cánovas, et al. Non-thermal food
preservation: Pulsed electric fields. Trends Food Sci Technol. 1997;8(5):151–157.
[40] Domagoj Gabric, Francisco Barba, Shahin Roohine-jad, Seyed Mohammad Taghi, Gharibzahedi,
Milivoj Radojcin, et al. Pulsed electric fields as an ˇ
alternative to thermal processing for preservation
of nutritive and physicochemical properties of
beverages: A review. J Food Process Eng. 2018;41(1):e12638.
[41] E Puértolas, I Martínez de Maranón. Olive oil pilot- ˜
production assisted by pulsed electric field: Impact
on extraction yield, chemical parameters and sensory
properties. Food Chem. 2015;167:497–502.
[42] G V Barbosa-Cánovas, B Altunakar. Pulsed Electric
Fields Processing of Foods: An Overview. In: J Raso,
V Heinz, editors. Pulsed Electric Fields Technology
for the Food Industry. Boston, MA: Springer US; 2006. p. 3–26.
[43] S Bendicho, A Espachs, J Arántegui, O Martín.
Effect of high intensity pulsed electric fields and
heat treatments on vitamins of milk. J Dairy Res. 2002;69(1):113–23.
[44] O Tokus¸o ¨ glu, B G Swanson. ˇ Improving food quality
with novel food processing technologies; 2015.
[45] B Roodenburg, S W H De Haan, J A Ferreira,
P Coronel, P C Wouters, V Hatt. TOWARD
6 log PULSED ELECTRIC FIELD INACTIVATION WITH CONDUCTIVE PLASTIC PACKAGING MATERIAL: PULSED ELECTRIC FIELD INACTIVATION AFTER PACKAGING. J Food Process Eng. 2013;36(1):77–86.
[46] P Y Phoon, F G Galindo, A Vicente, P Dejmek.
Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves. J Food Eng. 2008;88(1):144–148.
[47] M Jalté, J L Lanoisellé, N I Lebovka, E Vorobiev.
Freezing of potato tissue pre-treated by pulsed electric
fields. LWT - Food Sci Technol. 2009;42(2):576–580.
[48] O Martín-Belloso, P Elez-Martínez. Enzymatic Inactivation by Pulsed Electric Fields. In: Emerging
Technologies for Food Processing. Elsevier; 2005. p.155–181.
[49] F Chemat, Zill-e Huma, M K Khan. Applications of ultrasound in food technology: Processing,
preservation and extraction. Ultrason Sonochem.
2011;18(4):813–835.
[50] S Shajil, A Mary, C E Rani Juneius. Recent Food
Preservation Techniques Employed in the Food Industry. In: J K Patra, G Das, Shin HS, editors. Microbial
Biotechnology. Singapore: Springer Singapore; 2018. p. 3–21.
[51] L Ciccolini, P Taillandier, A M Wilhem, H Delmas,
P Strehaiano. Low frequency thermo-ultrasonication
of Saccharomyces cerevisiae suspensions: Effect of
temperature and of ultrasonic power. Chem Eng J. 1997;65(2):145–149.
Published
05-March-2019
How to Cite
1.
Lapointe W, Nguyen H. EMERGING TECHNOLOGIES AND TRENDS IN POSTHARVEST PRODUCTS PRESERVATION AND PROCESSING: A REVIEW. journal [Internet]. 5Mar.2019 [cited 22Dec.2024];9(33):77-6. Available from: https://journal.tvu.edu.vn/tvujs_old/index.php/journal/article/view/145
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