Recent advances in the applications of different technologies in the processing of ready-to-eat fruit and vegetable products to improve their freshness, quality and safety: A review
文献类型： 外文期刊
作者： Zeng, Xiangquan 1 ; Wang, Haoluan 1 ; Fan, Zhongqi 4 ; Li, Qianqian 5 ; Li, He 1 ; Xi, Yu 1 ; Jiang, Weibo 6 ; Cao, Jiankang 6 ; Liu, Bangdi 7 ; Li, Jian 1 ;
作者机构： 1.Beijing Technol & Business Univ, Key Lab Geriatr Nutr & Hlth, Minist Educ, Beijing 100048, Peoples R China
2.Beijing Technol & Business Univ, Sch Food & Hlth, Key Lab Green & Low Carbon Proc Technol Plant Base, China Natl Light Ind Council, Beijing 100048, Peoples R China
3.Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Sch Food & Hlth, Beijing 100048, Peoples R China
4.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
5.Beijing Acad Agr & Forestry Sci, Beijing Res Ctr Agr Stand & Testing, Beijing 100097, Peoples R China
6.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
7.Minist Agr & Rural Affairs, Acad Agr Planning & Engn, Beijing 100125, Peoples R China
8.Minist Agr & Rural Affairs China, Key Lab Agro Prod Primary Proc, Beijing 100125, Peoples R China
关键词： Ready-to-eat food products; Processing technologies; Freshness; Quality; Safety; Shelf life
期刊名称：FOOD CONTROL （ 影响因子：6.3； 五年影响因子：6.1 ）
ISSN： 0956-7135
年卷期： 2025 年 178 卷
页码：
收录情况： SCI
摘要： With the rise of the lazy economy, pre-made foods have drawn increasing attention in recent years. Pre-made fruit and vegetable products are the most common plant-based pre-made food products. Among them, readyto-eat fruit and vegetable products (RFVP) play the most important roles. In this paper, the recent advances in the applications of different technologies in the processing of RFVP to improve their freshness, quality and safety were summarized for the first time. It was shown that physical [low-temperature blanching, flash vacuumexpansion, ultra high-pressure treatment (UHPT), high-pressure high-temperature, hot air drying (HAD), plasma, vacuum freeze-drying, microwave freeze-drying, modified atmosphere packaging treatments and UV-C irradiation technologies], chemical (polyphenol and essential oil treatments), biological (bacteriocin and antimicrobial peptide treatments) and composite technologies (osmotic pre-treatment plus convection drying, infrared radiation heating plus HAD, ultrasound plus enzyme or disinfectant, UHPT plus beneficial microorganism as well as nisin plus radio frequency treatments) have been successfully utilized in the processing of RFVP (consisting of slices, chips, soups, salads and purees), while the sensory quality, nutrition value, microbial load and functional properties of products could be significantly improved by these technologies. Overall, our findings were meaningful for providing new insights into freshness, quality and safety improvement of RFVP.
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