introduction current scenarios of fruits and vegetables, Preservation, need for preservation, Innovative techniques

1. PRESENTED BY-
MISHA PODDAR
DEPARTMENT OF FOOD SCIENCE AND
POST-HARVEST TECHNOLOGY
INNOVATIVE FOOD PRESERVATION TECHNIQUES

2. INTRODUCTION
CURRENT SCENARIO OF FRUITS AND VEGETABLES
HISTORY OF FOOD PRESERVATION
PRESERVATION
NEED FOR PRESERVATION
FLOW CHART FOR FOOD PRESERVATION
INNOVATIVE TECHNIQUES
COLD PLASMA
ULTRASOUND
PULSE ELECTRIC FIELD
UV LIGHT
DENSE PHASE CARBON DIOXIDE
CONCLUSION
CONTENTS

3. FRUITS VEGETABLES
Area 6480Ha 10290Ha
Production 92846MT 175008MT
Productivity 14.33MT/Ha 17.01MT/Ha
(SOURCE : NHB DATA 2017-18)
Contribution in food processing industry –
1.3%
POST HARVEST LOSSES- 30%
INTRODUCTION

4. HISTORY OF FOOD PRESERVATION
HEATING/ DRYING / SMOKING / SALTING
FERMENTATION
IRRADIATION
PHYSICAL TECHNOLOGIES
ELECTROMAGNETIC
TECHNOLOGIES
ACOUSTIC
TECHNOLOGIES
CHEMICAL
TECHNOLOGIES
Long time ago 1800 1900 2000 YEAR
( Heinz & Bucknow,2010)

5. PRESERVATION
Inactivation of
spoilage and
pathogenic
microorganisms
(Koubaa , 2017).
Retention of quality
for longer time.
Food preservation
aims at preventing
the growth of yeasts,
bacteria, or other at
the same time
dawdling the
oxidation of fats
which causes
rancidity
(Shajil et al.,2018).

6. Why Preservation?
• Methods to transform the
perishable
F & V to safe delicious and stable
products.
• Emergence of more resistant
microorganisms to traditional
system of preservation demands
for emergence of innovative
technologies.

7. INNOVATIVE
FOOD
PRESERVATIO
N
THERMAL
TECHNOLOGI
ES
NON-
THERMAL
TECHNOLOGI
ES
COLD
PLASMA
PHYSICAL
TECHNOLOGI
ES
HIGH
HYDROSTATI
C PRESSURE
ACOUSTIC
TECHNOLOGI
ES
ULTRASOUND
ELECTROMAG
NETIC
TECHNOLOGI
ES
PULSE
ELECTRIC
FIELD
UV LIGHT
OTHER
TECHNOLOGI
ES
DENSE PHASE
CO2

8. Fourth state of matter.
Ionized gas consisting
of positively and
negatively charged
ions, free electrons and
activated neutral
species( excited and
radical)
COLD PLASMA TECHNOLOGY
Generation of plasma within the confines of a gas-
filled package ( Cullen et al.,2017)
Reactive
gas
species
Molecular
species
O3, H2O2
Ions
(H3O+,
O+, O,
OH, N2+
Reactive
radicals O,
OH,
NO

9. DBD electrode and sample position
(Keener et al., 2017)

10. Cullen et al.,2017
Atmospheric cold plasma interactions

11. Food:
Decontamination
Shelf – life extension
Enzyme inactivation
Toxin degradation
(Cullen et al., 2017)
Polymer :
Sterilization
Surface modification
Surface functionaliztion
APPLICATIONS OF COLD PLASMA
(Pankaj and Keener ,2017)

12. HIGH PRESSURE PROCESSING
Commercialized
in Japan in
1990’s.
Also known as High hydrostatic
pressure .
Non-thermal technologies.
For solid or liquid foods with or
without packaging .
Product is treated at or above
pressure 100MPa.
Little variation in temperature with
increasing pressure (3ºC per
100MPa) (Considine et al., 2008)
Based on :
Le chatelier’s principle
Isostatic principle
Principle of Isostatic processing (

13. APPLICATIONS
Commercial production of
pressurized food such as fruit
jam , jellies, sauces, avocado
pulp ,etc.
Shelf life extension.
Inactivates microorganisms
and quality deteriorating
enzymes.
Sensory
quality
Chemical quality
Microbiolog
ical
quality

14. QUALITY
ATTRIBUT
ES
PRODUCT PRESSURE
(MPa)
HOLDING
TIME (min)
TEMPERAT
URE (ºC)
REMARKS REFERENC
E
Colour Fruit jam 400 5 Ambient Superior
colour to
conventiona
lly treated
jam in
brightness
and redness
Watanabe
et al., 1991
Tomato
puree
700 60 65 The colour
remain
unchanged
Rodrigo et
al., 2007
APPLICATIONS OF HIGH PRESSURE PROCESSING AND ITS EFECTS ON THE
QUALITIES OF VARIOUS TYPE OF PRODUCTS ( F&V )

15. ULTRASOUND
Discovered by Pierre Curie,1880
in his studies of piezoelectric
effect
(de Sao Jose et al.)
Uses sound waves at frequency
above the audible range.
(Sulaiman et al. 2018).
Ultrasonic extraction of Betacyanin and
betaxanthin.
Cell membrane permeabilization of fruits
such as grapes , plums, mango.
Ultrasonic processing of
fruit juices e.g. Orange, mango
Sauces e.g. tomato, asparagus
APPLICATIONS

16. CAVITATION PHENOMENA
Ultrasound
waves
Ultrasonic
waves
Appearan
ce of
bubbles
‘cavitation
’
Growth
of
bubbles
Bubbles
collapse
Free
radicals
Mechanical energy
+
Free radicals
Microbial inactivation
D de Sao Jose et al.

17. SOURCE: Leonelli and Mason (2010) and Chemat et al. (2011)

18. PULSE ELECTRIC FIELD
• 1st reported in Germany by Doevenspeck (Doevenspeck,1960)
• Also referred to as Electroporation or Electropermeabilization.
• non-thermal preservation technique.
• Uses electric pulses to inactivate microorganisms and cause little or no
changes in food qualities (Li teoh et al.,2016)
• Application of external electric field to a living cell for a very short
duration
( Chemat et al.,2017).
•

19. PEF technology for the pasteurization of
foods such as juices, soups , etc.

20. CELL CONTENTS
ELECTRIC FIELD
Pore formation in the cell membrane due to exposure of an external electric field
MECHANISM OF ELECTROPORATION
(Saulis, 2010)
CELL MEMBRANE

21.  Increase of the transmembrane
potential of the cytoplasmic
membrane.
 Creation of small metastable
hydrophillic pores.
 Evolution of the no. or size of the
created pores.
 PEF post treatment stage with
leakage of intracellular compounds
and entrance of extracellular
substances.
Contd.
• Electric field
strength: 10-
80KV/cm
• Treatment time :
micro to millli
seconds
• Pulse number
• Pulse width
PEF parametersfor inactivation of
microorganisms
(Misra et al.2017)

22. • Non ionizing radiation
with wavelength 100-
400nm.
• UV-C involved in food
preservation
technologies.
• Germicidal
• Inactivates bacterial,
fungi, viral and
protozoan
microorganisms.
(Gomez-Lopez,
Koutchma and Linden,
2012)
Subdivision of UV radiation in the electromagnetic
spectrum
ULTRAVIOLET LIGHT

23. SOURCE: Mercury(Hg)
germicidal lamps.
Emit continuous UV
radiation with low power.
Arc or flash lamps for pulsed
UV emission.
Xenon lamps.
High peak power irradiation.
Significant and rapid
microbial inactivation in short
time treatment.
little or no change in food .
Suitable for packaging
materials.
(Elmnasser et al., 2007)
CONTINUOUS PULSED
Applications
:

24. MECHANISM OF MICROBIAL INACTIVATION BY PULSED LIGHT
( Pinela and Ferreira, 2015)

25. Changes in TSS of fruits and vegetables juices treated with different
methods during storage at 4ºC for 10 weeks .
RESULT: Untreated juice – Decrease in TSS
Ultrasound + UV – constant TSS
(Khandpur and Gogate,2016)

26. Microbial activity of juices during storage at 4ºC treated with different
methods
at 15min and 30 min
RESULT: Treatment time of 15 min was not sufficient and showed reduced
microcidal efficiency while increasing the ultrasound + UV exposure to
30min induced inactivation of microorganisms to a greater extent .
(Khandpur and Gogate , 2016)

27. DENSE PHASE CARBON DIOXIDE
Pressurized CO2 in
the liquid , gaseous
or supercritical fluid
states (Balaban &
Duong,2014)
Retention of quality attributes ,
nutrients and other components
such as anthocyanin and
polyphenols.
Physical disruptions of cells
Co2 increases the membrane fluidity
and permeability.

28. DPCD system ; Journal of Food Science
(Damar & Balaban, 2006)

29. • Membrane damage.
• Protein denaturation.
• Leakage of cell
contents.
• Dissociation of
ribosomes.
MECHANISM
Main parameters:
1. Pressure 7 to 40 MPa
2. Temperature (30 to 50)ºC
3. Time duration
3to9 minutes ( continuous syste
120 to140 minutes(semi-continuo
system)

30. QUALITY
ATTRIBUTE
S
PRODUCT
S
PRESSU
RE
(MPa)
TIME
(min)
TEMPERATU
RE
(ºC)
REMARK
S
REFEREN
CE
COLOUR
(polyphenol
oxidase,
anthocyanin
s)
Orange
juice
7-34 15-
180
35-60 Higher
brightness
compared
to fresh
untreated .
Arreola et
al., 1991
Apple juice 20 20 25-65 Total
inactivatio
n of
polyphenol
oxidase.
Niu et al.,
2010
Mandarin
juice
41.9 9 35 Increased
inactivatio
n of the
pectin
Lim et al.,
2006
Applications of DPCD and its effects on the qualities of various types of fruits

31. CONCLUSION
Low temperature preservation over other traditional
methods is beneficial in retaining colour, flavour
and nutritive value of foods.
A large scale commercialised application of these
innovative technology is restricted by its high
processing costs including the investment and
maintenance of equipment .
Limited processing capacity due to
discontinuous processing .
Thus innovation in equipment is also an important
aspect to promote the application of these novel
techniques in fruits and vegetables processing.
The future trends in food preservation cannot be
considered independent of sustainability , eco-
friendly, innovation and advanced technologies ,
intended to obtain safe and high quality foods.

32. REFERENCES
1. Chemat ,F., Huma, Z., Khan, M. (2011). Applications of Ultrasound in
Food Technology : Processing, preservation and extraction.
2. Sarangapani , C., Patange, A., Bourke, P., Keener, K., Cullen, P.
(2018). Recent Advances in the Application of Cold Plasma Technology
in Foods. Annual Reviews of Food Science and Technology.
3. Barba, F., Ahrne, L., Xanthakis,E., Landerslev, M., and Orlie, V.
(2018). Innovative Technologies for Food Preservation. Ultrasonic
Sonochemistry.
4. Pinela, J., and Ferreira, I. (2015) . Non-thermal Physical Technologies
to Decontaminate and Extend the Shelf-life of Fruits and Vegetables :
Trends Aiming at Quality and Safety. Critical Reviews in Food Science
and Nutrition.

34. THANK YOU