Natural active products in fruit postharvest preservation: A review

IF 7.4 Q1 FOOD SCIENCE & TECHNOLOGY Food frontiers Pub Date : 2024-07-30 DOI:10.1002/fft2.454
Yufeng Sun, Ran Tao, Yang Ju, Jiajing Duan, Qinfei Xie, Bei Fan, Fengzhong Wang
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Abstract

Abundantly available plants, animals, and microbes are excellent source of active substance to be used as fruit preservatives to delay postharvest fruit from decay, maintain good quality, and increase the shelf life. Although they are effective and free from toxicological risks, the use of the natural active products in agriculture is still limited due to the high cost of producing, complexity interaction in food matrix, and unacceptance of odor. This review focuses on employing naturally occurring bioactive compounds as an alternative to the synthetic preservatives used in fruit. For this purpose, natural compounds from abundantly available source, such as plants, animals, and microbes, are systematically described for their properties, mechanism of action, and applicability. Different postharvest handling of bioactive compounds and mechanism of their triggered/controlled release properties are discussed, especially with regard to challenge and future directions of these new strategy to preserve fruit in industry. This review offers a fundamental theory and technologies to develop the efficient and safe alternative strategies to synthetic fruits preservatives. Overall, the utilization of natural preservative techniques offers promising opportunities to maintain quality and extend shelf life of fruit, with potential applications in various industries such as vegetables, meat, and processed food.

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水果采后保鲜中的天然活性产品:综述
丰富的植物、动物和微生物是活性物质的极佳来源,可用作水果防腐剂,延缓采后水果腐烂,保持良好品质,延长保质期。虽然天然活性产品有效且无毒副作用,但由于其生产成本高、在食品基质中的相互作用复杂、气味难以接受等原因,其在农业中的应用仍然有限。本综述侧重于利用天然生物活性化合物来替代水果中使用的合成防腐剂。为此,系统地介绍了来自植物、动物和微生物等丰富来源的天然化合物的特性、作用机理和适用性。还讨论了生物活性化合物的不同采后处理方法及其触发/控制释放特性的机理,特别是这些新策略在工业中保存水果所面临的挑战和未来方向。这篇综述为开发高效、安全的合成水果防腐剂替代策略提供了基础理论和技术。总之,利用天然防腐剂技术为保持水果质量和延长其保质期提供了大有可为的机会,并有可能应用于蔬菜、肉类和加工食品等多个行业。
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来源期刊
CiteScore
10.50
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0.00%
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0
审稿时长
10 weeks
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Issue Information The One Health approach in food safety: Challenges and opportunities The significance of cultural context in the classification of preferred mouth behavior: Exploring eating behavior using causal network analysis Identification of promising lactic acid bacteria for the fermentation of lupine- and faba bean-based substrates to produce refreshing protein-rich beverages—A strain screening Natural active products in fruit postharvest preservation: A review
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