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Tchonkouang RD, Lima AR, Quintino AC, Cristofoli NL, Vieira MC. UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products. Foods 2023; 12:3227. [PMID: 37685160 PMCID: PMC10486447 DOI: 10.3390/foods12173227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.
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Affiliation(s)
- Rose Daphnee Tchonkouang
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Alexandre R. Lima
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Andreia C. Quintino
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Nathana L. Cristofoli
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Margarida C. Vieira
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
- Department of Food Engineering, High Institute of Engineering, Universidade do Algarve, Campus da Penha, 8000-139 Faro, Portugal
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Park JJ, Olawuyi IF, Lee WY. Effect of combined
UV
‐thermosonication and
Ecklonia cava
extract on advanced glycation end‐products in soymilk. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jong Jin Park
- School of Food Science and Technology Kyungpook National University Daegu South Korea
- Coastal Agricultural Research Institute, Kyungpook National University Daegu South Korea
| | | | - Won Young Lee
- School of Food Science and Technology Kyungpook National University Daegu South Korea
- Research Institute of Tailored Food Technology, Kyungpook National University Daegu South Korea
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