Novel Trends to Revolutionize Preservation and Packaging of Fruits/Fruit Products: Microbiological and Nanotechnological Perspectives

Abstract

Fruit preservation and packaging have been practiced since ages to maintain the constant supply of seasonal fruits over lengthened periods round the year. However, health and safety issues have attracted attention in recent decades. The safety and quality assurance of packaged fruits/fruit products are vital concerns in present day world-wide–integrated food supply chains. The growing demand of minimally or unprocessed packaged fruits has further aggravated the safety concerns which fuelled in extensive research with objectives to develop novel techniques of food processing, preservation, and packaging as well as for rapid, accurate, and early detection of contaminant products/microbes. Nevertheless, fruits and fruit-based products have yet to observe a panoramic introduction. Tropics and subtropics are the stellar producers of a variety of fruits; majority if not all is perishable and prone to postharvest decay. This evoked the opportunity to critically review the global scenario of emerging and novel techniques for fruit preservation and packaging, hence providing insight for their future implementation. This review would survey key nanotechnology innovations applied in preservation, packaging, safety, and storage of fruits and fruit-based products. The challenges and pros and cons of wider application of these innovative techniques, their commercial potential, and consumer acceptability have also been discussed.

Keywords:

• Edible films
• fruits
• HACCP
• lab-on-a-chip
• nanoceutical
• nanotechnology

ACKNOWLEDGMENTS

The authors are grateful to the Director, EMN Laboratory and Dean, College of Agriculture, PAU, Ludhiana, Punjab, India, for providing the necessary facilities to carryout research. Thanks are due to Dr. R.P.Gupta, Dean (Academics), BIS Institute of Science and Technology, Gagra, Moga, Punjab, India, for critical reading and suggestions on the manuscript.