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UV-C light: a promising preservation technology for vegetable-based nonsolid food products

2023-08-27Journal article Open access
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dc.contributor.authorTchonkouang, Rose Daphnee
dc.contributor.authorRibeiro Lima, Alexandre
dc.contributor.authorQuintino, Andreia
dc.contributor.authorCristofoli, Nathana L.
dc.contributor.authorVieira, Margarida
dc.date.accessioned2023-09-13T16:04:21Z
dc.date.available2023-09-13T16:04:21Z
dc.date.issued2023-08-27
dc.date.updated2023-09-08T12:44:51Z
dc.description.abstractA 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.pt_PT
dc.description.sponsorshipPRIMA Horizon 2020 (H2020) grant number 2032, Functionalized Tomato Products (FunTomP) project.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifierdoi: 10.3390/foods12173227
dc.identifier.citationFoods 12 (17): 3227 (2023)pt_PT
dc.identifier.doi10.3390/foods12173227pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.1/19982
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.relationDevelopment of a sustainable package from Salicornia ramosissima by-product for high pressure process
dc.relationDevelopment of intelligent packaging based on raw materials obtained from the rhodophyte Porphyridium cruentum
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFruitspt_PT
dc.subjectVegetablespt_PT
dc.subjectPlant-basedpt_PT
dc.subjectMinimally processedpt_PT
dc.subjectUV-C treatmentpt_PT
dc.subjectBioactivept_PT
dc.subjectNutrientspt_PT
dc.subjectNutrition securitypt_PT
dc.subjectDieta mediterrânicapt_PT
dc.titleUV-C light: a promising preservation technology for vegetable-based nonsolid food productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardTitleDevelopment of a sustainable package from Salicornia ramosissima by-product for high pressure process
oaire.awardTitleDevelopment of intelligent packaging based on raw materials obtained from the rhodophyte Porphyridium cruentum
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F149398%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F149395%2F2019/PT
oaire.citation.issue17pt_PT
oaire.citation.startPage3227pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameNgameni Tchonkouang
person.familyNameRibeiro Lima
person.familyNameQuintino
person.familyNameLazzarotto Cristofoli
person.familyNameVieira
person.givenNameRose Daphnee
person.givenNameAlexandre
person.givenNameAndreia
person.givenNameNathana
person.givenNameMargarida
person.identifier2836641
person.identifier.ciencia-id521D-EF12-1471
person.identifier.ciencia-idE113-B4FA-E4F2
person.identifier.ciencia-id2A1A-2245-349B
person.identifier.ciencia-id791B-AC54-445A
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.orcid0000-0002-0039-6792
person.identifier.orcid0000-0001-7983-518X
person.identifier.orcid0000-0002-0919-517X
person.identifier.orcid0000-0003-2774-706X
person.identifier.ridE-1805-2012
person.identifier.scopus-author-id57211780814
person.identifier.scopus-author-id7202140775
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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