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Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review

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Abstract

During the last years, the worldwide market of fruit-based foods, mainly juices and fresh-cut commodities, has experienced an increasing consumption trend, which can be mainly attributed to changes in the human lifestyles. However, mechanical operations used during processing, as well as the chemical compounds and presence of native microorganisms, bring a rapid deterioration of juices and fresh-cut fruits. Therefore, those commodities are largely susceptible to microbial proliferation and physicochemical deterioration, triggering the spoilage and loss of the nutritional and sensorial attributes. Thus, minimal processing and innovative methods to produce fresh-like foods have been strongly studied during the last years. Consequently, pulsed light (PL) has emerged as an innovative technology for solid food and juice sanitization. The effectiveness of PL to inactivate and reduce the microbial loads has been attributed to physicochemical, photothermal and photophysical mechanisms. PL processing is not only capable of impacting on the microbial charge but also in the shelf-life, the amount of nutritional and antioxidant compounds and the sensorial attributes of vegetable products. However, those effects are also strongly associated with factors such as processing variables, food matrix properties and the microorganism characteristics. Hence, in this review a compilation of the current studies focused to evaluate the effects of PL treatments over the microbial inactivation and shelf-life extension, the concentration of bioactive compounds and antioxidant potential, as well as the changes of the physicochemical and sensorial quality of juices and fresh-cut fruits were discussed.

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Funding

Michelle Nicole Salazar-Zúñiga and Carlos Guillermo Valdivia-Nájar thank to the Consejo Nacional de Ciencia y Tecnología (CONACYT) for awarding a doctoral grant (887258) and the research-professor contract (Cátedra − 474. Food Innovations: Emerging technologies), respectively.

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Author notes

  1. M. J. Rodríguez-Roque

    Present address: Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada Km1 S/N, Campus 1, Chihuahua, 31453, México

  2. R. Sanchez-Vega

    Present address: Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Avenida Universidad S/N, Campus 1, Chihuahua, 31310, México

Authors and Affiliations

  1. Unidad de Tecnología Alimentaria, Centro de Investigación Y Asistencia en Tecnología Y Diseño del Estado de Jalisco (CIATEJ), A. C. Camino el Arenero 1227, El Bajío del Arenal, Zapopan, Jalisco, 45019, México

    M. N. Salazar-Zúñiga & E. Lugo-Cervantes

  2. Unidad de Servicios Analíticos y Metrológicos, Centro de Investigación Y Asistencia en Tecnología Y Diseño del Estado de Jalisco (CIATEJ), A. C. Camino el Arenero 1227, El Bajío del Arenal, Zapopan, Jalisco, 45019, México

    J. Rodríguez-Campos

  3. CONACYT-CIATEJ Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Camino el Arenero 1227, El Bajío del Arenal, Zapopan, Jalisco, C.P. 45019, México

    C. G. Valdivia-Nájar

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Contributions

M.N. Salazar-Zúñiga and J. Rodríguez-Campos wrote the main manuscript text. R. Sánchez-Vega and M.J. Rodríguez-Roque review the information regarding bioactive compounds and also prepared the figure and tables. E. Lugo-Cervantes and C.G. Valdivia-Nájar reviewed the information related to PL generalities, microbial inactivation and quality of juices and fresh-cut fruits. The revision of entire manuscript was done by all authors.

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Correspondence to C. G. Valdivia-Nájar.

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Highlights

• Pulsed light (PL) is a non-thermal technology highly effective to reduce the microbial charges in food surfaces.

• PL treatments induced changes in the concentration of bioactive compounds.

• Enzymatic activity and physicochemical attributes of food products were affected by PL processing.

• Sensorial attributes of fresh-cut commodities were improved by PL.

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Salazar-Zúñiga, M.N., Lugo-Cervantes, E., Rodríguez-Campos, J. et al. Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review. Food Bioprocess Technol 16, 510–525 (2023). https://doi.org/10.1007/s11947-022-02891-4

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