title: Hurdle technology in fruit processing.
abstract: Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were based on emerging preservation factors in combination or combining emerging factors with traditional ones. Selected practical examples of fruit processing using UV light, pulsed light (PL), ultrasound (US), and high hydrostatic pressure (HHP) are presented. Some issues of key importance for the design of combination processes are also addressed.
authors: CONICET-Universidad de Buenos Aires, Departamento de Industrias, Buenos Aires, Argentina. gzpaula@gmail.com
authors: Paula Luisina
authors: PL
authors: Gómez
authors: Jorge
authors: J
authors: Welti-Chanes
authors: Stella Maris
authors: SM
authors: Alzamora
mesh_terms: D001628:Beverages / Q000032:analysis / Q000382:microbiology / Q000528:radiation effects; D005511:Food Handling; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry / Q000382:microbiology / Q000528:radiation effects; D006874:Hydrostatic Pressure / Q000009:adverse effects; D007700:Kinetics; D008027:Light / Q000009:adverse effects; D050296:Microbial Viability / Q000528:radiation effects; D011786:Quality Control; D014465:Ultrasonics / Q000379:methods; D014466:Ultraviolet Rays / Q000009:adverse effects