Minimally processed foods

Zhuang H, Barth MM and Hankinson TR. 2003. Microbial safety, quality and sensory aspects of fresh-cut fruits and vegetables. In Novak JS, Sapers GM and Juneja VK, editors. Microbial Safety of Minimally Processed Foods. Boca Raton, FL CRC Press, pp. 255—278. 

Osmotic dehydration, both at atmospheric pressure or preceded by the application of subatmospheric pressure for a short time, has been proposed in the production of minimally processed fruits and vegetables, which are convenient, ready-to-eat, high-moisture but ambient stable foods. The consumer prefers minimally processed foods, as these foods have appealing fresh-like characteristics and thus superior sensory quality. However, at the same time, these foods must be microbiologically safe and stable. These somewhat conflicting goals are achievable by the application of... 

Alzamora, S.M. and Lopez-Malo, A. 2002. Microbial behaviour modeling as a tool in the design and control of minimally processed foods. In Engineering and Food for the 21st Century (J. Welti-Chanes, G.V. Barbosa-Canovas, and J.M. Aguilera, eds), pp. 631-650. CRC Press, Boca Raton, FL. 

In products prepared without pasteurization, nonsporeforming as well as sporeforming pathogens should be considered as potential hazard. With mildly eooked minimally processed food, the pathogens of greatest concern are the psyehrotrophie nonproteolytie types of Clostridium botulinum and certain strains of B. cereus [74]. 

Martens, T., Ed. Harmonization of Safety Criteria for Minimally Processed Foods. Rational and Harmonization Report, FAIR Concerted Action, FAIR CT96-1020, European Commission, 1999. 

Obviously within the worldwide discussions on proper technologies for the production of minimal processed foods , the application of high pressure was seen as a suitable technology which was based on the following facts ... 

In extending the shelf life of minimally processed foods, the hurdle concept uses a combination of suboptimal growth factors, such as (1) reduced temperature, (2) reduced pH, (3) reduced aw (4) addition of organic acids, and (5) modified atmosphere packaging (Uyttendaele, Taverniers, and Debevere, 2001). Treatment protocols that are based only on organic acid... 

There is a growing interest and also increased consumer selection of fresh processed products (or minimally processed), yet not much information is available on the nutrient stability or effectiveness of postharvest treatments on nutritive value retention during storage (Ahvenainen, 1996 Cocci et al., 2006). At this stage of the development of minimally processed foods, the maintenance of nutritional value has not been the primary concern of producers and transporters, although particular attention has been paid to safety and organoleptic aspects (Cocci et al., 2006). 

Lopez-Malo, A., Palou, E., Barbosa-C ovas, G.V., Swanson, B.G., and Welti-Chanes, J. Minimally processed foods and high hydrostatic pressure. Advances in Food Engineering, J. Lozano, M.C. Anon, E. Parada-Arias and G.V. Barbosa-Canovas, eds., Technomic Publishing Co., Lancaster, PA, 2000. 

Processing does have some destructive effect on the nutritive value of foods. This topic is reviewed in book form (28). Most national brand processed foods have tight ingredient specifications. Thus, most frozen and canned fruits and vegetables contain as much nutrients as fresh, raw products. Other processed foods contain enriched or fortified vitamins and minerals. Ascorbic acid is often higher in processed foods than in non-processed products. Consumers are interested in fresh, natural, raw and minimally processed foods. Fortification and enrichment of nutrients are more difficult in these foods. 

Chemical Additives. Chemical additives may be used to extend the shelf life of some minimally processed foods, but they must not affect flavor or be perceived to impair product safety. When chemical additives are used they should be used as an aid to preservation, not as the primary mode of preservation. 

But even if we confine our discussion to the product as such, producers and sellers of organic foods still have an additional problem in capturing the full potential appeal of their products, namely that the term organic refers primarily to how the product was made, not to the product that resulted. (This discussion applies mainly to fresh fruits and vegetables, fluid milk, eggs, and other unprocessed or minimally processed foods standards for processed organic foods include prohibitions on many additives that definitely would affect the product itself, perhaps more significantly than they affect the environment. The same is tme for the non-use of hormones in animal production, which has health implications that some consumers definitely care about.)... 

There is an increasing consumer trend and interest by the catering industry toward less extensively processed, convenient, or ready-to-eat foods. In response to the demands, minimally processed foods are gaining importance, and consumers perceive these foods to be superior because they are chilled rather than canned, dried, or frozen [72]. 

New or improved polysaccharide production by LAB could be used to extend or adjust the textures of many fermented milk products and would have the presumed advantage of being acceptable food ingredients. Some of these polysaccharides, as well as levans, are of interest because of their prebiotic or probiotic properties. Due to a strong demand for natural and minimally processed foods, there has been a growing interest in the use of antimicrobial compounds produced by LAB as a safe and natural way of food preservation. 

The globalization of food markets and the increasing demand for ready-to-eat products, especially minimally processed foods or non-thermally... 

While mineral and vitamin pills may be purchased without a prescription, it would be better for most people to obtain all of the nutrients they need from minimally processed foods such as dairy products. Fish, fresh or frozen vegetables, legumes (beans and peas), meats, and whole grain products. Each of the plant foods is also a good source of fiber, which helps to control overeating by providing a feeling of fullness. 

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