Fruit Slices Research Articles

Exploring effects of slice thickness, pretreatment and drying air temperature on nutritional, functional and pasting properties of Gardenia erubescens Stapf. & Hutch. fruit powder

Gardenia erubescens fruits are outstanding sources of essential nutrients as well as health-promoting phytochemicals and minerals. However, fresh fruits are highly perishable and difficult to store. To reduce losses and extend their uses, fresh G. erubescens fruits could be converted into powder. The present study investigated the effect of slice thickness, pretreatment, and drying air temperature on the nutritional, functional, and pasting properties of G. erubescens fruits. Fresh G. erubescens fruits were sliced into 3 mm and 5 mm thickness, subjected to different pretreatments (steam blanching at 100 °C for 3 min, dipping in 2% (w/v) ascorbic acid solution for 3 min and no treatment) and then dried at 40 °C, 50 °C, 60 °C and 70 °C. The treatments significantly (p < 0.05) affected almost all the quality properties with trends only observed in terms of main effects. The 5 mm thick samples had relatively higher fibre, carbohydrate, zinc, iron, magnesium, manganese, swelling capacity (SC), swelling index (SI), water absorption capacity (WAC), and final viscosity (FV) but lower protein, fat, dietary energy, calcium, potassium, and sodium contents as compared to the 3 mm samples. Futher, the pretreated samples had lower protein, fat and dietary energy contents as compared to the control. Generally, potassium, calcium, zinc, iron, SI, and FV of the fruits improved by blanching but reduced by dipping in ascorbic acid solution. The SC, SI, and FV generally corresponded linearly with drying temperature with the peaks at 60 °C while WAC decreased as drying temperature increased. Blanching and dipping in ascorbic acid solution reduced SC and WAC. Though there was no three-factor combination that was ultimately the best, drying 5 mm thick G. erubescens fruit slices at 60 °C without pretreatment preserves most of the proximate and mineral contents, functional and pasting properties. • The effect of slice thickness, pretreatment and drying temperature on nutritional, functional and pasting properties of Gardenia erubescens fruit powders was studied. • The treatments affected the quality attributes of the fruit powders with no linear trends for the interactions. • The 5 mm thickness resulted in better quality attributes of the fruit powders compared to the 3 mm. • Steam blanching and dipping in ascorbic acid reduced most of the quality attributes when compared with the control. • Drying of 5 mm fruit slices at 60 °C preserves most of the proximate and mineral contents, functional and pasting properties.

Highlight on drying fruit slices with better retention of bioactive compounds

AbstractIn the human diet, bioactive compounds are additional nutrients that are available through fruits. They positively influence human health with their antioxidant activity. To extend shelf life and produce value‐added products, fruits are dried. However, in the process of drying, bioactive compounds are degraded and reduced. In the modern fruit drying facilities, fruits are dried as slices which find their market as snacks and as garnishes for ice creams, yoghurts, and cookies. Hence, it is essential to adopt drying methods that aim at maximum retention of bioactive compounds. Conventional drying methods poorly retain the bioactive constituents and have higher processing time. Potential drying systems that better retain the bioactive compounds include vacuum dryer, hybrid dryer, and freeze dryer. The review focus on different pretreatments and drying methods employed for drying fruit slices with a highlight to the retention of bioactive compounds such as phenols, flavonoids, carotenoids, anthocyanins, and ascorbic acid. The review also gives an outline of the latest techniques to process dried fruit slices with high retention of bioactive compounds.Practical ApplicationsDried fruit slices are valued products from fruits that, after drying, retain a high level of bioactive compounds, fetch a reasonable price in the market. Various drying means for drying fruit slices have been discoursed in the study. Dry fruit makers can choose from various procedures and pretreatments, depending on the costs involved and the technology available. Consumers are watching for healthy snacking options which dry fruit slices can fulfill.

Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit.

The study was carried out to investigate the effect of Intermittent microwave convective drying (IMCD) on the overall quality of dried dragon fruit in terms of total phenolic content, color change, and rehydration ratio. Three levels of microwave power (200-600W) and a temperature of 60°C for hot air were applied alternately throughout the process with three levels of pulse ratio such as 1:10, 1:20, and 1:40, respectively. The total phenolic content of the dragon fruit slice obtained by IMCD was ranged between 5.750 and 6.575mg GAE/g dry weight. Within the experimental range of process variables under IMCD conditions, the drying efficiency, color change, and rehydration ratio of the dried dragon fruit slices were 15.287-51.930%, 18.643-24.847, and 1.908-3.239, respectively. The Weibull model scale (α) parameter was found to vary between - , while the shape (β) parameter was found to vary between . The Weibull model parameters were shown to decrease with increasing microwave power at constant pulse ratio. The IMCD method produced a dried dragon fruit slices with reduced color changes and higher total phenolic content and rehydration ratio values. This investigation would contribute to the development of effective drying techniques for increased food quality and product consistency in the drying of diverse fruits and vegetables.

Calcium Ascorbate Coating Improves Postharvest Quality and Storability of Fresh-Cut Slices of Coscia and Abate Fétel Pears (Pyrus communis L.)

Flesh firmness is closely related to fruit ripeness and is typically a reliable indicator of shelf-life potential so it could be considered a crucial quality index for the determination of pear quality. Flesh softening after cutting could considerably affect consumer acceptance of fresh-cut pears (Pyrus communis L.). Indeed, mechanical stress (cutting, peeling, etc.) could lead to ethylene production that results in the hydrolysis of pectic substances in the cell walls. The effectiveness of an edible coating treatment on the physical-chemical, nutraceutical, and sensorial analysis was evaluated on two pear cultivars: the summer-ripening ‘Coscia’ and the late-ripening ‘Abate Fétel’, both harvested at their commercial ripening stage. Pear fruit slices were treated with calcium ascorbate, xanthan gum or HPMC coating and stored at 4 °C for 12 days. Weight loss, flesh firmness, soluble solid content, titratable acidity, ΔE color, browning surface, total polyphenol content, and antioxidant capacity were measured. Sensory analysis was carried out. Results showed that calcium ascorbate treatment applied to fruit slices significantly extended their shelf-life because it considerably inhibited browning and color changes in fresh-cut slices of both pear cultivars over seven days of storage. Furthermore, pear slices treated with calcium ascorbate revealed a higher antioxidant capacity and a lower content of total phenols during cold storage.

Physico-chemical, Sensorial and Microbiological Quality of Frozen Avocado (Persea americana Mill.) Slices

Background: Avocado (Persea americana Mill), is a subtropical, evergreen fruit tree belonging to the family Lauraceae. Due to the unique climacteric nature of the fruit, avocado starts ripening immediately after harvest and have poor post harvest life. Since thermal processing has adverse effects on the fruit quality, avocado processing is challenging. Methods: Avocado fruit slices were subjected to quick freezing (-20oC within 30 minutes) after pre-treatment with sucrose (20-40%), ascorbic acid (0.5%) along with one of the antimicrobial compounds like potassium metabisulphite, sodium benzoate or potassium sorbate (0.1%) and subsequently packed in 200 gauge LDPE pouches stored at -18oC. Result: Avocado slices treated with 40% sucrose, 0.5% ascorbic acid along with 0.1% potassium metabisulphite (T7) recorded with higher ascorbic acid (92 mg/100 g) after one month and total protein (1.43 g/100 g) content after three months of storage and desirably lowest values in polyphenol oxidase activity throughout the storage, peroxide value (15.56 mEq/kg) and water activity (0.956) after one month of storage was observed as the best method of preservation.

Support Vector Machine Kernel Model Calibration for Optimal Accuracy in Automatic Pineapple Slices Classification

Sorting pineapple can be automated with use of computer vision. The unique challenge with the pineapple slices is variability of the fruit slices color, ripeness and texture due to varying environmental parameters and fruit types. The most common types of pineapple fruit are smooth Caen and MD2. Currently the pineapple industries sort the slices manually using casual workers. Before commencement of a typical production shift, there is startup shift where machine are cleaned, prepared and calibrated for the production. Fruit slices are also sampled and processed to simulated actual production. A mock sorting is done to help guide the worker for the expected sorting for the five categories i.e: fancy ¾, fancy ½, choice, broken and reject. To achieve a fully automated sorting process there is a need to calibrate machine model and capture the day to day variability of fruit color, ripeness and texture. In this paper we propose to use an analytical method to calibrate the Support Vector Machine (SVM) with Gaussian radial basis function (RBF) for optimal sigma and box constraint (C). A compelling feature of the proposed algorithm is that it does not require an optimization search, making the selection process simpler and more computationally efficient. The proposed algorithm achieves the highest accuracy when used with the Gaussian multiclass SVM, as demonstrated by experimental results on three real-world datasets.

Impact of air temperature on drying characteristics and some bioactive properties of kiwi fruit slices

Drying kinetics, ascorbic acid content (AAC), total phenolic content (TPC), and antioxidant capacity (AC) of kiwifruits at different temperatures (60 ?C, 70 ?C, and 80) were investigated. The drying rate and effective moisture diffusivity of kiwifruits were the highest at 80 ?C. Additionally, the Parabolic model best predicts the experimental moisture ratio at 60 ?C and 70 ?C, while the Page model described the drying curve at 80 ?C. On the other hand, the AAC, TPC, and AC of kiwifruits were significantly influenced by temperature. Degradation of AAC increased with the increment in temperature, while TPC and AC were higher at the higher temperature. The range of the AAC, TPC, and AC of fresh and dried fruits were 165.59?12.58-462.81?11.53 mg/100 g DW, 747.66?16.09-1846.87?15.52 mg/100 g GAE DW, and 0.283?0.15-1.903?0.15 mmol TE/100 g DW, respectively. The highest AAC, TPC, and AC losses were calculated as 64.22%, 59.43%, and 85.13%, respectively.

Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties.

The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were coated by dipping in xanthan gum (0.1, 0.2, 0.3% w/v), alginate (1, 2, 3% w/v) and chitosan (0.25, 0.50, 0.75% w/v) solutions for 2 min. Kiwi fruit slices without any treatment were designated as the control. Compared to the control, all coated samples retained higher ascorbic acid, titratable acidity, total phenolic component and antioxidant capacity levels. However, xanthan-gum-coated slices retained significantly higher amounts of total phenolics in comparison to alginate- and chitosan-coated slices (p ≤ 0.05). HPLC analysis showed the presence of neochlorogenic acid, chlorogenic acid, ellagic acid and epicatechin. The results suggest that the xanthan gum can be utilized to enhance the shelf life of fresh-cut kiwi slices without compromising quality.

Response surface modeling of mass transfer and water rehydration phenomena of apple fruit slices during osmotic drying

Response surface modeling of mass transfer and water rehydration phenomena of apple fruit slices during osmotic drying

Effects of modified atmosphere and sugar immersion on physiology and quality of fresh-cut 'Braeburn' apples

Fresh-cut fruits are highly perishable and show a short shelf life. Therefore, storage in sugar syrup is commercially used to delay undesirable metabolic changes and to prevent browning. Investigations on the effects of syrup application on volatile organic compounds (VOCs), important for the consumers’ acceptance, are rare. It is, however, known that low O2 availability, as found in fruit slices after immersion, may result in the formation of unwanted off-odour. This negatively affects the sensory quality of fresh-cuts. In the present study, fresh-cut 'Braeburn' apples were comparatively stored in air, in three modified atmospheres (O2: 10, 5 and approx. 0 %; CO2: 10, 15 and 20 %) or in sugar syrup (20 % sugar content). Relevant quality, physiological and microbiological parameters were evaluated on days 3, 6 and 10 of storage. Particular focus was laid on the evaluation of VOC emission to indicate biosynthetic responses that affect aroma-relevant VOCs. Atmospheric storage of apple slices, among others, increased the emission of ethyl acetate, which may create off-odour and negatively affects the customers’ acceptance. In contrast, syrup-immersion of apple slices resulted in a pronounced loss of aroma but prevented the occurrence of off-odour. The results indicated metabolic changes, which were independent of O2 availability. High CO2 or VOCs concentrations in the fruit tissue may inhibit esterification or may induce a feedback inhibition of VOC synthesis.

OPTIMIZATION OF OSMOTIC DEHYDRATION PROCESS OF CARAMBOLA (Averrhoacarambola L.) FRUIT IN BINARY SOLUTION OF SALT AND SUCROSE

The present work investigated the mass transfer process during osmotic dehydration of carambola fruit slice using binary solution of salt and sugar. The dehydration performance was improved by optimizing the time and temperature of dehydration, salt concentration and fruit to syrup ratio. Response Surface Methodology (RSM) was used to infer about the effects of these parameters on the rate of mass transfer such as water loss, solute gain, weight reduction and water activity of dehydrated carambola slice. A four factorial central composite rotatable design (CCD)adopting multiple regression technique was used to develop polynomial models of response variables and the adequacy of fit was ascertained by observing the correlation coefficients (R2 values). All the independent variables significantly affected the response parameters within the selected range. Adopting desirability function, the optimized values of process variables were, salt concentration 15g/100ml, temperature 45.08oC, time 240 min and fruit to syrup ratio 1:10. The validation of the optimised parameters confirms invariability between the predicted and experimental results.

Polysaccharides and polyphenol in dried Morinda citrifolia fruit tea after different processing conditions: Optimization analysis using response surface methodology.

The increasing popularity of Morinda citrifolia has many medical and health benefits because of its rich polysaccharides (PSC) and polyphenols (PPN). It has become popular to brew the dry M. citrifolia fruit slice as tea in some regions of China. In this study, optimize the extraction parameters of M. citrifolia fruit tea polysaccharides and polyphenols using response surface methodology. The results indicated the highest PSC yield of 17% at 46 °C for 11 min and the ratio of water/M. citrifolia fruit powder was 78 mL/g. The optimum extraction of PPN was at 95 °C for 10 min and the ratio of water/M. citrifolia fruit powder 90 mL/g, with 8.93% yield. Using dry M. citrifolia fruit slices as a tea is reported for the first time. Based on the results, the maximum level of PSC can be obtained under condition by infusing about four dried M. citrifolia fruit slice with average thickness and size in warm boiled water for 11 min, taking a 300 mL cup (300 mL of water) for example. The maximum level of PPN can be obtained by adding three slices of dried M. citrifolia fruit slice to boiled water for 10 min. Considering the powder used in our study, the further pulverization of cutting into powder is more conducive to material precipitation. This study provides a scientific basis for obtaining PSC and PPN from dry M. citrifolia fruit slice tea by brewing.

ULTRASONİK VE ELEKTRİKSEL ÖN İŞLEMLERİN KİVİ DİLİMLERİNİN KURUMA VE KALİTE ÖZELLİKLERİNE ETKİSİ

In this study, the drying characteristics and quality properties of electrical (ET) and ultrasound (US) pre-treated kiwi fruit slices were investigated. Electrical and ultrasound pretreatments were carried out on the parameters of 100 V- 40 sec. and 35 kHz-30 min respectively. After the pretreatments, the kiwi fruit slices were dehydrated using a convective dryer at 50°C and 1.5 m/s air flow rate. The effects of these pretreatments on the drying rate and quality properties (the total phenolic content, vitamin C, pectin contents, rehydration rate, acidity, and color values) were evaluated. Consequently, the US and ET pretreatments provided an increase in the drying rate by 18.34% and 21.65% respectively. The combination of pretreatments (ET+US) increased the drying rate by 35.70%. The ET pretreatment produced minimum changes in the samples' pectin content and color values, and the US application increased the vitamin C, rehydration capacity, and acidity.

RECENT TRENDS IN OSMOTIC DEHYDRATION OF FRUITS: A REVIEW

The marvel of expulsion of water from lower solvent concentration to higher concentration by a semi-perimeable membrane is osmotic dehydration, resulting in equilibrium state on both sides of the membrane. As it decreases the water activity of fruits. It is found to be most widely used application for preserving food materials. Due to colour, scent, nutritional constituents and flavour compound retention value, osmotic dehydration is favoured over other methods. Drying, shower drying, freezedrying, solidifying, vacuum packing, canning, syrup conservation (osmotic dehydration), sugar crystallization, nourishment illumination and the addition of preservatives or inert gases such as carbon dioxide are typical methods of applying these processes. The solutes used in osmotic parchedness are ordinarily sugar syrup with fruit slices or 3d shapes, and salt (sodium chloride) or vegetable brine. This can be the method of multicomponent diffusion. Water moves from fruits or vegetables to the solution in this process and certain fruit and vegetable components such as minerals, vitamins, fruit acids, etc also pass into the solution along with water to the fruits and vegetables, sugar and salt migrate. Examples that are considered are Gooseberry Murabbas (Aonla), apples, sweets, candies of Different fruits and vegetables, including pethas, parwal, Osmosis-made sweets in sugar syrup are the most popular items of commercial value available in the market made from fruits. It is processed in a brine solution before drying in pickles made from raw mango. In brine, various vegetables are handled to lower their moisture content

Changes in Proximate Composition, Vitamin C and β-Carotene Contents of Oven Dried Pawpaw (Carica papaya) Fruit as Influenced by Pretreatment Methods

A common way of maintaining essential nutrients in fruits and vegetables is through novel food processing techniques such as pretreatment. This study investigated the influence of pretreatment methods on the proximate composition, vitamin C and β-carotene contents of oven dried pawpaw. Fresh, ripe pawpaw fruit were peeled, sliced and pretreated with three pretreatments – ascorbic acid dip (0.45% w/v), honey dip (0.25% v/v) and steam blanching (100 °C). The fruit slices were soaked in ascorbic acid and honey solutions for 4 min while steam blanching was done for 2 min. Untreated pawpaw sample served as the control. The treated and control samples were dried at an average temperature of 65 °C. Results showed that vitamin C of dried pawpaw samples pretreated with honey dip had the highest retention of vitamin C (116.05 mg/100g) compared to ascorbic acid treated (98.90 mg/100g), steam blanched (109.02 mg/100g), and control samples (77.02 mg/100g). In terms of β-carotene, pawpaw sample treated with ascorbic acid solution had the highest value of 12.68 mg/100g. The use of honey and ascorbic acid solutions as treatments prior to drying can improve the retention of nutrients such as vitamin C and β-carotene in dried fruits.Keywords—Pretreatments, proximate properties, vitamin C, β-carotene

A method using near infrared hyperspectral imaging to highlight the internal quality of apple fruit slices

The heterogeneity of apple fruit was highlighted by near-infrared hyperspectral imaging (NIR-HSI) using a data analysis in two successive steps. First, NIR-HSI images were acquired on the cut surface of six transverse slices per apple, which were then systematically sampled with 5 or 6 cylinders per slice. PCA carried out on the NIR-HSI images allowed to select 141 representative cylinders from the total dataset (1056 samples), in which the contents of dry matter (DMC), total sugars (TSC), fructose, glucose, sucrose, malic acid and polyphenols were quantified by spectrophotometry and chromatography. In a second step, leave-one-out PLS models were developed and successfully used to describe the distribution of DMC (Rcv2 = 0.83, RPD = 2.39) and TSC (Rcv2 = 0.81, RPD = 2.20) in each apple slice. A strong heterogeneity of DMC and TSC was detected inside each fruit. Such a simple and rapid method reduced the needs of numerous chemical characterizations to demonstrate the distribution of quality traits within and between fruit and contributed to better manage the fruit quality measurements.

Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes.

The effect of high-intensity ultrasound (HIU), antibrowning agents (C6H806 & CaCl2), and hot water bath (65°C) treatments on the prevention of enzymatic browning and 2weeks shelf-life study of fresh-cut mango fruit slices were evaluated. Results showed that HIU treated mangoes have the lowest PPO activity ranging from 76.17 U/mL to 134.12 U/mL, while improved sensorial properties including decay and off-odor, and enhanced bioactive compounds (ascorbic acid, antioxidant capacity and total phenolics) during storage (4°C). It is stated that HIU treatment as a promising alternative to replace chemical and/or physical methods to prolong the shelf-life and pursue the quality properties in mango fruit during cold storage.

Impact of ultrasound combined with ultrahigh pressure pretreatments on color, moisture characteristic, tissue structure, and sensory quality of freeze‐dried strawberry slices

The effect of pretreatments (ultrasound (US), ultrahigh pressure (UHP), and the combination (US-UHP)) on the color, moisture, tissue structure, and sensory quality of strawberry slices were investigated. US, UHP, and US-UHP pretreatment significantly increased the anthocyanin content and redness in the center section of strawberry slices, resulting in the increase of anthocyanin content by 0.62 mg/g, 1.01 mg/g, and 3.09 mg/g, respectively. Compared to the control, all pretreatments decreased the moisture content, and transverse relaxation time. The distribution of water become more uniform after pretreatment, and US, UHP, and US-UHP pretreatment decreased the total energy consumption by 12.52%, 29.90%, and 42.39%, respectively. The changes observed on the structure of the strawberry explained the effects of these pretreatments on the water diffusion and color change. Practical applications Freeze vacuum-dried fruit slices is currently increasingly popular with modern consumers due to their long shelf life and nutritional values with an attractive crispy taste. However, freeze vacuum drying is a long drying time, high energy, and cost-intensive process. The application of US-UHP technology is an effective method before food drying since the use of US-UHP pretreatment is used, as well shorter drying times are obtained, and consequently, lower the total energy consumption. The US-UHP improves color and sensory properties of strawberry slices, which can serve as a pretreatment method to process freeze vacuum-dried strawberry slices.

Effect of different drying method on the chemical and microstructural properties of Loquat slices

This study reported the effect of different drying methods, that is, T.D (tray drying) (55°C), V.D (vacuum drying) (55°C), at 500 mm Hg) and F.D. (freeze-drying) (−40°C, 0.006 bar) on microstructural changes, chemical composition changes and sensory parameter (Taste, flavor, color, overall acceptance) of Indian loquat fruit slices. In this research, loquat fruits cut in thin slices (approx. 0.5 cm) and dried by different drying methods. To prevent undesirable browning reaction pre-treatment is carried out by treating 1% potassium meta bisulfite solution for 15 min. Scanning electron microscopy (SEM) was used to analyze the changes in dried fruit structure. Chemical properties of dried products including flavonoids, titratable acidity, Total phenol, ascorbic acid content, β-Carotene, and total sugar were also measured. The result reflected a decrease in chemical properties when compared to fresh loquat fruits. Freeze-dried slices showed significantly higher retention in most of the quality attributes studied in this study. Freeze-dried slices have a porous structure, whereas the tray died and vacuum dried samples showed a compact structure. The sensory analysis resulted that all dried samples accepted by panellists but freeze-dried samples scored a maximum. Practical applications Due to high moisture content (more than 80%) loquat fruit is highly perishable and susceptible to spoilage. Drying techniques preserve this fruit by reducing water activity and extend the shelf life of the fresh fruit making it available throughout the year. Novel drying techniques like freeze-drying help to develop dehydrated and good quality shelf-stable products. The dried slices developed using these techniques may be used by industries for the development of various functional foods, confectionery, and food supplements for children and infants as fruits in dried form also retain high health-promoting nutrition.

Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices

Fresh-cut fruits are susceptible for microbial contamination during handling and storage. Hence, there is a need for minimal processing of such foods using non-thermal technology that can inactivate both bacterial pathogens and undesirable enzymes while retaining the quality. In this regard, synergistic effect of light emitting diode (LED) based blue light (BL) and natural exogenous photosensitizer- curcumin (PS) on the inactivation of bacterial pathogens (Escherichia coli, Staphylococcus aureus), and enzymes (polyphenol oxidase, peroxidase, bromelain) of fresh-cut pineapple slices were evaluated. The effect of photodynamic treatment (PS+BL) on quality attributes like color, phenolics, flavonoids, ascorbic acid content and antioxidant activity was also investigated. The PS+BL treatment at optimized conditions resulted in 3 and 4 log reduction of E. coli and S. aureus, respectively. PS(100 μM)+BL treatment led to partial inactivation of polyphenol oxidase (33.5%) and peroxidase (25.7%), synergistically, but preserved desired enzyme bromelain. The PS+BL didn’t show any significant (p<0.05) consequence on color, phenolics, flavonoids and antioxidant activity, while it affected the ascorbic acid content negatively (reduced by ~30%). The current investigation showed that the photodynamic inactivation of E. coli and S. aureus using LED-based photosensitization in fresh-cut fruit slices could be used as a potential method for microbial control although some phytochemical losses.