NOVEL TECHNOLOGIES IN FRUIT AND VEGETABLE PROCESSING. full prof. Janez Hribar, PhD associate. prof. Tomaž Požrl, PhD full prof. dr.

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1 NOVEL TECHNOLOGIES IN FRUIT AND VEGETABLE PROCESSING full prof. Janez Hribar, PhD associate. prof. Tomaž Požrl, PhD full prof. dr. Rajko Vidrih, PhD Osijek, 12 th and 13 th october 2017

2 VEGETABLES & FRUITS GLUCOSINOLATES VITAMINS: A, C, E, K in B Complex SULPHUR COMPONENTS ANTIOXIDANTS, PHENOLICS PREBIOTICS MINERALS: K, Ca, Mg, Fe, Se, Zn INSOLUBLE AND SOLUBLE DIETARY FIBER LOW ENERGY DENSITY

3 Novel technologies The purposes of novel technologies are: to preserve the bioactive compounds with minimal impact on sensory quality, to improve quality control and safety along the food chain, production of shelf-stable products, reduction of food losses through increased shelf life, reduction of energy and water use, generation of food ingredients from by-products.

4 Novel technologies: sensor technology, sustainable packaging, non thermal pasteurization and sterilization, nano and micro technology, utilization of rest and byproducts, application of low energy and low water technologies, good knowledge transfer. Novel technologies

5 Sensor technology Main applications of sensor technologies in food processing are: quality control of raw materials, intermediate products and food products, including detection of defects, chemical residues, etc.; process control: measuring relevant process parameters or (intermediate) product attributes as a basis for process control actions. Currently available analytical and sensor technologies are able to measure most relevant product, process and environment parameters. The application are limited due to a number of drawbacks: sensitivity, speed of detection, size/portability, robustness, signal communication. (Langelaan et al., 2013)

6 Sensor technology

7 RFID (Radio Frequency Identification) The application of smart sensors and RFID tags allow for quality control over the entire supply chain. Application of such sensors enables the use of guaranteed quality statements, the supply of consumption-ready products to the supermarket as well as logistical concepts such as FEFO (First Expired First Out). (Langelaan et al., 2013)

8 Dynamic Control System (DCS) Storage of fruit (long storage period - apples and pears), measurement of oxygen, carbon dioxide and ethanol concentration during storage, dynamic control of oxygen concentration vs. ethanol concentration during storage, very sensitive sensors, that are able to measure low amounts of ethanol, the fruit of better quality, better firmness, less scald and skin spots on the fruit, reduced losses in the supply chain. (Langelaan et al., 2013)

9 Chlorophyll-fluorescence sensor ( Harvest Watch TM ) placed in a commercial DCA-room with Jonagold apples

10 + MCP Cool Storage + MCP Temperature Humidity CA- Storage Oxygen (~3%) CO 2 (~3-5%) + Development of Storage Systems + MCP ULO- Storage Oxygen (~1%) CO 2 (~1-3%)? + MCP Oxygen (down to 0,4%) DCA- CO Storage 2 (~2-0.5%)

11 Antioxidant potential of fresh fruits Maintaining antioxidant potential of fresh fruits and vegetables after harvest: ultraviolet light, controlled and modified atmospheres, heat treatments, application of natural compounds, such as edible coatings, active packaging, microencapsulation, nanoemulsion. Villa-Rodriguez et al., 2015

12 Different wavelength for fruit treatment during storage

13 Sustainable packaging

14 MAP application Different film permeability intelligent or smart packaging active packaging

15 Intelligent or smart packaging Intelligent packaging involves the monitoring of the quality and/or safety of a food product, while providing an indication or information that can be helpful in the distribution or supply chain(caleb et al., 2012). Examples of such indicators include time-temperature indicators (TTIs), freshness indicators, radio frequency identification (RFID) tags, gas indicators, different sensors, leak detection

16 Active packaging Active packaging involves the interaction between the package and food product in order to extend the shelf life of the product. This involves the addition of active agents into the packaged food product, such as oxygen and carbon dioxide scavengers, carbon dioxide, ethylene and water vapour removals and aroma releasing compounds (Caleb et al., 2012). The preservation of packaged food against oxidative degradation is essential to establish and improve food shelf life, customer acceptability, and increase food security. Oxygen absorbers: removal of oxygen (also dissolved oxygen), preserval of colour, texture and aroma, inhibition of spoilage microbes.

17 Active packaging

18 Edible coating Valdés et al. 2017

19 Edible coating The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth (Valdés et al. 2017).

20 Non thermal pasteurization and sterilization High pressure processing: pressures 700 Mpa and more, for pasteurization and potentially for sterilization (increased food microbiological stability), food packed in flexible packaging at room temperature. Pulsed electric field processing: preservation by electrical impulses, pasteurization of liquid foods at reduced temperatures, can be applied homogeneously through the product. Cold plasma treatment: for decontamination of surfaces and packaging materials, operating temperature below 40 C, vacuum or atmospheric pressure, different energy sources for the origin of the gas charged particles. (Langelaan et al., 2013)

21 Non thermal pasteurisation and sterilisation (Langelaan et al., 2013)

22 High pressure processing

23 proteins lipids tissue starch microbes Inactivation Swelling Disintegration Transition Unfolding

24

25 Pulsed electric field processing 0,6-2,6 kv/cm and 22 Hz Damage to cells of Saccharomyces cerevisiae in apple juice after treatment with pulsed electric field. control cell treated cell

26 Pulsed electric field processing

27 Cold plasma treatment (Roth et al., 2000)

28 Other novel technologies oscillating magnetic field high power ultrasound technology high-intensity pulsed light the combination of high pressures and temperatures ultraviolet light extruder as reactor microwave, radio frequency heating ohmic heating induction heating radiation

29 Nano and micro technology Examples of potential further advancements in the food industry using nano-and microtechnology are: Sensors for detection of pathogens, toxins, chemicals or other contaminants enabling advanced process control and quality monitoring. Advanced food processing tools and equipment for mixing & homogenization, separation, fractionation and structure forming. Encapsulation/emulsification and delivery systems that carry, protect, and deliver functional food ingredients to their specific site of action in the food matrix. The use of nano-and micromaterials in food packaging, e.g., microclay to enhance barrier properties or nanosilver particles to inhibit the growth of micro-organisms. (Langelaan et al., 2013)

30 Nano and micro technology (Langelaan et al., 2013)

31 The basic principle of improving the barrier properties of packaging materials is based on the integration of nano particles into conventional polymer materials matrix. With nano inclusions the tortuous pathway increases the gas diffusion length and the time of passage of gases and water vapor through the packaging material is significantly prolonged. Nano and micro technology

32 Utilization of rest and by-products (Langelaan et al., 2013)

33 Utilization of rest and by-products Converting by-products to food products or ingredients demands for technological and nontechnological developments: development of separation/extraction technologies (pretreatment, fractionation, isolation technologies, etc.), conversion technologies for producing valuable molecules (fermentations, enzymes, etc.), stabilisation processes to prevent rapid quality losses of the byproducts, drying processes for structure formation and stabilisation (specifically relevant because of high water contents of byproducts); development of new quality standards for intermediate products derived from by-products demonstrating practical potential of by-products based (Langelaan et al., 2013) ingredients and products;

34 Application of low energy and low water technologies The most energy-consuming processes in the food industry are: process heating (evaporation, pasteurisation, boiling, drying), process cooling/refrigeration, processing machinery (e.g., fans, pumps, ventilation, compressed air) and transport. Water use is mostly related to washing, dilution and separation processes. (Langelaan et al., 2013)

35 Consumers expectations high quality low price high nutrition value and sensory quality food safety clean technologies environmental friendly production

36 Future Novel technologies enable preservation of food quality but who knows if 10 billions people can afford such a technology revolution? Globalization of food production and processing change nutritional habits in favor of capital monopolists. What about waste problem? Consumption of locally produced food and use of emerging technologies!

37 LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD - attributed to Hippocrates