Abstract
The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating.
Highlights
In recent years the attention towards a healthy diet is considerably growing; the consumer is paying more attention to the importance of the freshness and healthiness of foods
It is known that fruits and vegetables contain essential nutrients and are the major source of various antioxidants that are necessary for the health, growth and development of the children
The consumer profile is changing as an effect of a stressed lifestyle: the number of working women and singles is gradually increasing; they are short on time and demand minimally-processed foods to save time on food preparation
Summary
In recent years the attention towards a healthy diet is considerably growing; the consumer is paying more attention to the importance of the freshness and healthiness of foods. It is known that the processing of fruits and vegetables promotes physiological deterioration, biochemical changes and microbial degradation, beginning with raw materials, through processing methods and ending with packaging factors that affect the quality and shelf-life These changes are due to tissue wounding, which includes browning, weight loss, accelerated respiration rate, off-flavor development, texture breakdown and increased susceptibility to microbial spoilage [3]. One of the advantages in using edible coatings and films is the reduction of water loss, considered one of the main factors in the deterioration of perishable foods This thin layer protects fruits and/or vegetables against moisture loss, maintaining the texture and extending the shelf-life of the product, forming a protective barrier. They may reduce the cost and the amount of traditional packaging used [13]
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