Minimal processes applied to fruits and vegetables: quality enhancement and energy savings

Abstract

With the objective of searching for sustainable solutions for the fruit and vegetable processing, this study aims to improve simple technologies that, when applied to fresh foods, do not promote substantial changes in their original composition. The present proposal continues a set of themes that have been studied by a team of researchers with the aim of developing technologies that contribute towards the improvement of the physical and nutritional quality of processed plants, with particular attention to energy saving. In parallel, solution formulations of hydrogels, films and edible coatings based on biopolymers will be researched, some biopolymers from highly available sources. For this, the following topics will be studied:1.Intermittent drying of fruits and vegetables and their effects on drying kinetics, with na emphasis on the energy saving and quality of the products (banana, papaya and beetroot);2.Hydrogels and films based on biopolymers, focusing on their properties, performance and efficiency in food formulation and as biofilms (polysaccharides and complexes of proteins and polysaccharides);3.Edible coatings based on biopolymers, which can be used for protecting or as carriers of bioactive compounds, applied to fresh and minimally processed or dehydrated foods (mango);4.Onion and black garlic processing to optimize process time based on the formation of desirable and undesirable compounds during the aging process.With this, the determination of process parameters that optimize product quality and minimize energy expenditure is sought. Parameters are also sought for the elaboration of hydrogels, films and edible coatings that present good performance as coadjuvants in the various processes. Process evaluation will be based on nutrient retention, texture properties, color and structure preservation. Mass and energy balances, along with measures of electric energy consumption, will be the basis for the optimization of intermittent drying, an alternative process whose potential has been little explored from an energy and nutritional point of view. (AU)