Food Spoilage, Preservation and Quality Control

Spoilage of vegetables and fruits is an area of global concern, causing various health-related problems and resulting in higher economic losses for the fruits and vegetables production sector. Spoilage may rise from insect damage, enzyme activity and physical damage by microbial contamination. Although some techniques and detection methods for determining spoilage are currently available and the conventional approaches have significant restrictions and disadvantages, such as they are time-consuming, laborious and relatively high-cost. This review article concentrated on the recently developed techniques and the applications of various multi-sensor systems in the food sector. The main objective is to provide a problem-oriented look at the spoilage of fruits and vegetables, its detection and how to control it by different methods. Furthermore, these studies also explore various aspects of spoilage along with rapid spoilage detection techniques for fruits and vegetables. Some of the innovative recent techniques as biosensors, electronic noses, electronic tongues, smartphone-based technologies to avert the deterioration, early detection of spoilage and prolong the shelf life. These spoilage detection techniques offer great potential for microbial detection with the rapid development of science and technology and computer vision techniques to the development of the horticultural field.

9 - Nanostructurated materials for prolonged and safe food preservation

This chapter discusses the advanced microbiological knowledge pertaining to the preservation aspects of food. Advances in food preservation methods have supported the journey of food science from that of a cookery science to a fast growing industrial technology. Correlation of food spoilage characteristics with the functional properties of spoiler organisms is a difficult task. Application of heat treatment to destroy pathogenic and spoilage microorganisms is one of the most successful food preservation method used since centuries, and is widely used even today. Based on the extent of heat treatment, the processes are classified into major groups Process design suitable for thermal inactivation of microorganisms in foods is achieved through insights gained so far on the inactivation pattern through heating. Preservation of foods using fermentation by various microorganisms resulted in the vast expansion of dairy science, enology, brewing and lactic fermentation science.

Rural people have the indigenous knowledge of processing and preserving food to ensure household food security during times of food scarcity. Although indigenous knowledge plays an important role in ensuring household food security for many rural households, it is often overlooked as a solution to address food and nutrition insecurity. The main objective of the study was to identify and document indigenous food preservation and processing techniques used by rural women to ensure household food security. Qualitative data were collected from small-scale farming households in seven villages through focus group discussions, individual interviews, and observations. The researchers adhered to ethical considerations (approvals, permissions with the relevant authorities, consent from participants, their privacy, anonymity, and confidentiality) throughout the research process. Data were analysed using thematic content analysis. The results indicate that sun-drying and fermentation were the most commonly used methods for food preservation, while the most prevalent methods used for processing vegetables (merogo) involved cooking, mashing, pelleting and sun-drying. Crops, such as mung beans, bambara groundnuts and sorghum are threshed and winnowed to remove all impurities. The seeds, which are to be used in the next planting season, are treated with aloe ash to prevent pest infestation. Indigenous fruits are gathered from the wild and eaten as snacks. Indigenous dried vegetables (merogo) and fermented marula beer were sold to generate income that is used to buy other basic food items. The paper concludes by highlighting the existing indigenous knowledge that rural households demonstrate in terms of food processing and preservation. Given the existing knowledge and the commonly used methods for preserving and processing food, it is crucial to create awareness regarding ways of retaining nutrients during food preservation and processing to ensure availability and proper utilisation of indigenous foods for household food security purposes. The study recommends that these methods, including ways of retaining nutrients, be documented and made easily accessible for rural households to use now and in the future for ensuring household food and nutrition security. Therefore, there is a need for agricultural and food security policies to embrace, adopt, promote and adapt indigenous knowledge and technologies to address food security. Key words: indigenous knowledge, food preservation, food processing, food security, indigenous food preservation

Injured and Stressed Cells

Beetroot is rich in various bioactive phytochemicals, which are beneficial for human health and exert protective effects against several disease conditions like cancer, atherosclerosis, etc. Beetroot has various therapeutic applications, including antioxidant, antibacterial, antiviral, and analgesic functions. Besides the pharmacological effects, food industries are trying to preserve beetroots or their phytochemicals using various food preservation methods, including drying and freezing, to preserve their antioxidant capacity. Beetroot is a functional food due to valuable active components such as minerals, amino acids, phenolic acid, flavonoid, betaxanthin, and betacyanin. Due to its stability, nontoxic and non-carcinogenic and nonpoisonous capabilities, beetroot has been used as an additive or preservative in food processing. Beetroot and its bioactive compounds are well reported to possess antioxidant, anti-inflammatory, antiapoptotic, antimicrobial, antiviral, etc. In this review, we provided updated details on (i) food processing, preservation and colorant methods using beetroot and its phytochemicals, (ii) synthesis and development of several nanoparticles using beetroot and its bioactive compounds against various diseases, (iii) the role of beetroot and its phytochemicals under disease conditions with molecular mechanisms. We have also discussed the role of other phytochemicals in beetroot and their health benefits. Recent technologies in food processing are also updated. We also addressed on molecular docking-assisted biological activity and screening for bioactive chemicals. Additionally, the role of betalain from different sources and its therapeutic effects have been listed. To the best of our knowledge, little or no work has been carried out on the impact of beetroot and its nanoformulation strategies for phytocompounds on antimicrobial, antiviral effects, etc. Moreover, epigenetic alterations caused by phytocompounds of beetroot under several diseases were not reported much. Thus, extensive research must be carried out to understand the molecular effects of beetroot in the near future.

Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS‐CoV and MERS‐CoV physical (i.e., thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectants in the food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods for inactive coronavirus. Heating at 75°C (15–60 min) and 65°C (1 min) was the best temperature for inactive SARS‐CoV and MERS virus, respectively. Among irradiation methods (microwave, UV, and gamma), the most effective one is UVC rays. Moreover, the use of disinfectant like chlorinated derivatives is appropriate way to disinfect food product surfaces.Novelty impact statementThis review provided updated information on effective strategies for inactive coronavirus that can be used in the food industry. SARS‐CoV‐2 as a new pandemic coronavirus was initiated from contaminated foods and can be transmitted by close contact, aerosols, and food surfaces. Food preservation (physical and chemical) methods could decrease SARS‐CoV‐2. Probably, heating and UVC are the most effective approach to inactive SARS‐CoV‐2. Despite the findings of coronavirus inactivation which were here discussed, much research is still needed for the development of new approaches to overcome the coronavirus.

Food storage is not only linked with safety and quality but also plays a significant role in the effective balancing of family income and maintaining the utilization of available resources in the country. The process of food storage should immediately start with the harvesting, manufacturing, and slaughtering of the animal or plants because the process of chemical composition begins soon after it. These changes worsen the condition of food and may cause it to deviate from its appearance, taste, and composition that termed spoilage. As we all know, food is a basic necessity of life and is irreplaceable for the healthy existence of mankind. Utmost of our food is comprised of plant and animal products, which are generally seasonal and spoil quickly. The harvested, caught, slaughtered, or manufactured products from those progressively goes deteriorates or spoiled until and unless it is preserved within the time. This deterioration is either caused by the production of toxic substances by microbes or the loss of nutritional value. The main aim of food storage is to guarantee safe and high-quality food. The proper storage of food increases the shelf life of the food, which basically depends on the type, packaging, and storage conditions such as humidity and temperature. The main aim of the chapter is to make aware of the term food spoilage, and food preservation, and to understand food based on perishability, and the different methods of food preservation (conventional and modern methods). The book chapter also included the recent advances used in food preservation elaborately.

The use of salt (NaCl) as a food preservative dates from pre-historic times and, together with fermentation and dehydration (air/sun), is one of the classical methods of food preservation. So useful and widespread was the use of salt as a food preservative in Classical and Medieval times that it was a major item of trade and was used as a form of currency in exchange for goods and labour. It is perhaps a little surprising that Man discovered the application of salt in food preservation so early in civilization since, in contrast to fermentation and dehydration, salting is not a ‘natural event’ in foods but requires a conscious act. It is interesting that the three classical methods of food preservation, i.e. fermentation, dehydration and salting, are all exploited in cheese manufacture and in fact are interdependent. The fourth common method of food preservation, i.e. use of high and/or low temperatures, was less widespread than the others because the exploitation of low temperatures was confined to relatively few areas until the development of mechanical refrigeration about 1870 and, although heating was probably used to extend the shelf-life of foods throughout civilization, its controlled use dates from the work of Nicolas Appert (1794) and Louis Pasteur (c.1840). In modern cheese technology, temperature control complements the other three methods of food preservation.

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The paper uses a remote rural settlement, Ha-Makuya in South Africa to demonstrate that renewable energy sources can promote food preservation in areas where modern means of food preservation facilities are unavailable. In 1994 the provincial government in Limpopo province initiated a number of Photovoltaic (PV) pilot projects to provide electricity for the local residents. The aim of the program was to eradicate poverty among rural dwellers in formerly traditional settlement areas. In 1996, the government started a number of solar energy projects in Vhembe District of Limpopo Province, South Africa to promote first and foremost electricity supply in remote rural areas to enable them perform their domestic duties with ease as well as give them the opportunity to engage in solar energy related food preservation. The study therefore, assesses the impact of thePV system on food preservation and extra domestic uses to see if it has made any significance difference in food preservation as well as enhance household duties like food storage, cooking, lighting, access to information and reduction in food perishing from inadequate preservation. A social assessment tool on selected households was used to unpack the method of food preservation in Ha-Makuya. The study focused on traditional means of food preservation such as cooling, drying, to show that elementary means of food preservation are very important in remote rural areas where modern means of food preservation are absent. The study shows that the simplest means of traditional food preservation can ensure food security as compared to those who do not practice such simple methods.

Food preservation techniques have evolved over time, with chemistry playing a crucial role in enhancing food shelf life and safety. Understanding the chemical processes involved in food preservation methods such as canning, pickling, dehydration, and fermentation is essential for maintaining food quality. Chemistry helps in inhibiting microbial growth, enzymatic reactions, and oxidation, thus preserving the nutritional value and flavor of foods. This abstract delves into the intersection of food preservation and chemistry, highlighting the significance of chemical principles in ensuring food longevity and quality. Today, food preservation methods have evolved with the advancement of technology, including refrigeration, freezing, vacuum packaging, and irradiation. These methods, along with traditional techniques, continue to play a vital role in ensuring food safety, reducing waste, and meeting the demands of a growing population.

Food fermentation is one of the traditional food processing and preservation methods. With the biological function of beneficial microorganisms and their enzymes, the nutrients in food are decomposed and transformed into the unique flavor and nutrients that food raw materials are not endowed with before fermentation. If there is a lack of understanding of the structure and composition of its microorganisms, the problem of food safety will be occurred in fermented food. Based on this, the application of data processing analysis method in the identification of microorganisms in fermented food is further studied, which can provide theoretical support and method reference for the identification of microorganisms in fermented food.

Effect of Microwaves on Microorganisms in Foods

Natural preservation materials have long been a focus of research in the quality control of fruits and vegetables. This study aimed to develop composite films with exceptional preservation properties by utilizing chitosan (CS) as the film-forming material and incorporating onion polysaccharide (ONP) as the active component. The CS-ONP composite films were prepared, and their performance and preservation effects were evaluated. The results demonstrated that increasing the ONP content significantly enhanced the shading, antimicrobial, and antioxidant capabilities of the CS-ONP composite films. Preservation experiments revealed that the CS-ONP composite films effectively delayed the quality decline of cherry tomatoes during storage. However, despite the improvements brought by ONP, certain drawbacks persisted, such as reduced mechanical properties and alterations in surface structure. In summary, the CS-ONP composite films exhibit promising potential as novel materials for fruit and vegetable preservation. PRACTICAL APPLICATION: The spoilage of fruits and vegetables can cause huge economic losses. This study addresses this challenge by using chitosan as the film-forming substrate and adding crude onion polysaccharide as the active ingredient to create composite films. The preservation effects of these films on cherry tomatoes were studied. Although only cherry tomatoes were tested in this study, the composite films demonstrated significant potential for broader applications in fruit and vegetable preservation.