<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Fruits are natural, healthy, economically feasible, ready to eat, and provide essential nutrients such as vitamins and minerals, making them a fascinating food. Deterioration of fruits during transportation can cause food security concerns and financial losses. Globally, about 45% of horticultural crops are spoiled and wasted for numerous reasons, such as environmental contamination during growth, harvesting under unsuitable conditions, and improper storage, handling, and display. There are three groups of factors affecting the spoilage of food: physical, chemical, and microbial, which damage the size, color, taste, and texture of fruits. Conventional methods of preserving food products comprise chemical preservation, freezing, drying, and pasteurization, which can result in the loss of nutrients and the addition of unwanted chemicals produced during processing. Therefore, “green” technology is required to preserve fresh produce, which protects and enhances nutritional value in equal measure. This review will present emerging trends and advancements in the biopreservation of fruits, such as lactic acid bacteria, essential oils, herbal extracts, nanoparticles, microcapsules, edible films and coatings, bacteriocins, and bacteriophages. These biopreservative techniques should be easy, inexpensive, eco-friendly, and generally recognized as safe (GRAS) by the World Health Organization (WHO).</p>
</abstract>

Fruits are natural, healthy, economically feasible, ready to eat, and provide essential nutrients such as vitamins and minerals, making them a fascinating food. Deterioration of fruits during transportation can cause food security concerns and financial losses. Globally, about 45% of horticultural crops are spoiled and wasted for numerous reasons, such as environmental contamination during growth, harvesting under unsuitable conditions, and improper storage, handling, and display. There are three groups of factors affecting the spoilage of food: physical, chemical, and microbial, which damage the size, color, taste, and texture of fruits. Conventional methods of preserving food products comprise chemical preservation, freezing, drying, and pasteurization, which can result in the loss of nutrients and the addition of unwanted chemicals produced during processing. Therefore, “green” technology is required to preserve fresh produce, which protects and enhances nutritional value in equal measure. This review will present emerging trends and advancements in the biopreservation of fruits, such as lactic acid bacteria, essential oils, herbal extracts, nanoparticles, microcapsules, edible films and coatings, bacteriocins, and bacteriophages. These biopreservative techniques should be easy, inexpensive, eco-friendly, and generally recognized as safe (GRAS) by the World Health Organization (WHO).

Emerging Trends and Advancements in the Biopreservation of Fruits

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution 4.0 International License.

{"article-title":"Emerging Trends and Advancements in the Biopreservation of Fruits"}

Fruits are natural, healthy, economically feasible, ready to eat, and provide essential nutrients such as vitamins and minerals, making them a fascinating...

Emerging Trends and Advancements in the Biopreservation of Fruits

Article Category: A review

Data publikacji: 30 cze 2023

Zakres stron: 1 - 24

Otrzymano: 01 sty 2023

Przyjęty: 01 cze 2023

DOI: https://doi.org/10.2478/johr-2023-0006

Słowa kluczowe
fruits spoilage, food security, fruit borne illnesses, fresh produce, green and natural substitutes

© 2023 Syeda S. Wajahat, published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Emerging Trends and Advancements in the Biopreservation of Fruits

Article Category: A review

Data publikacji: 30 cze 2023

Zakres stron: 1 - 24

Otrzymano: 01 sty 2023

Przyjęty: 01 cze 2023

DOI: https://doi.org/10.2478/johr-2023-0006

Słowa kluczowefruits spoilage, food security, fruit borne illnesses, fresh produce, green and natural substitutes

© 2023 Syeda S. Wajahat, published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Słowa kluczowe
fruits spoilage, food security, fruit borne illnesses, fresh produce, green and natural substitutes