Study on sulfitation of fruits and berries: Methods of sulfitation and desulfitation

Abstract

Sulfitation, the process of treating fruits and berries with sulfites, is a widely used method in the food industry to preserve their color, flavor, and overall quality. However, concerns regarding the health implications of sulfite consumption have prompted research into alternative methods and techniques for sulfitation and desulfitation. This paper reviews the current methodologies employed in sulfitation and explores emerging strategies for desulfitation, aiming to provide insights into safer and more sustainable practices in fruit and berry preservation.