Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
R. Lanciotti, A. Gianotti, F. Patrignani, N. Belletti, M. E. Guerzoni and F. Gardini
Trends in Food Science & Technology Volume 15, Issues 3-4 , March-April 2004, Pages 201-208 NFIF Part 1
2004
บทคัดย่อ
Minimally processed fruits are an important area of potential growth in rapidly expanding fresh cut produce. However, the degree of safety obtained with the currently applied preservation methods seems to be not sufficient. The interest in the possible use of natural compounds to prevent microbial growth has notably increased in response to the consumer pressure to reduce or eliminate chemically synthesized additives in foods. The aim of this work is to give an overview on the application of natural compounds, such as hexanal, 2-(E)-hexenal, hexyl acetate and citrus essential oils, to improve the shelf-life and the safety of minimally processed fruits as well as their mechanisms of action.