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OTT-CSIC-> Catalogue -> Technologies by Areas -> Food Technology ->
CSIC AGRO053- Development of new minimally processed vegetable foods
A research group from a Spanish public research institute has developed several technologies to obtain different minimally processed vegetable foods. The technologies combine physical methods with natural chemical preservatives to keep the organoleptic, nutritional and microbial quality of products under refrigeration. The technologies are cheap and easy to implement. Companies from the agrifood sectors are sought for technical cooperation agreements
Specification sheet:
DESCRIPTION

Fresh fruits and vegetables have important nutritional properties as their content fibre, vitamins and polyphenols. However, the consumption of these products is decreasing due to their tedious preparation. Consumers demand ready to eat or ready to cook foods, but they also look for natural fresh food with high nutritional value.

The main characteristics of fresh cut products are that they are fresh, 100% edible, with high organoleptic and nutritional apart of the microbial safety and convenience to the consumer. To obtain them, it is necessary to peel and/or cut the product, and these operations produce different reactions that reduce the shelf life and spoil them. In many cases enzymatic browning is an important cause that reduces quality. Although there are effective inhibitors of browning, as sulfites, they can produce off-odors and asthmatic reactions to people allergic to these compounds.

Our technologies combine physical methods with natural chemical preservatives, different to sulfites, which allow controlling enzymatic browning. The combination of treatments used, besides inhibiting the enzymatic browning allows to obtain fresh cut products with high organoleptic, nutritional and microbial quality.

The technologies developed apply simple physical methods (skin or leaves removing, cutting and washing), combined with sanitizer treatments, and packaging with plastic polymers of selective permeability (and even with moderate partial vacuum) and refrigeration in actively modified atmosphere which controls and protects the products from physical damages and physical, chemical or microbial contamination. These treatments allow keeping their nutritional, organoleptic and microbial characteristics and they provide a ready to eat and ready to cook product

INNOVATIVE ASPECTS

The technologies allow obtaining fresh cut ready to eat or ready to cook products suitable for many fruits and vegetables. They combine chemical treatments with physical methods to control the spoilage reactions of the products during production and storage. By the combination of these treatments it is possible to produce freshly prepared minimally processed products which maintain the nutritional and organoleptic properties

COMPETITIVE ADVANTAGES

The technologies allow obtaining fresh cut ready to eat or ready to cook products suitable for many fruits and vegetables. They combine chemical treatments with physical methods to control the spoilage reactions of the products during production and storage. By the combination of these treatments it is possible to produce freshly prepared minimally processed products which maintain the nutritional and organoleptic properties

CONTACT

Yolanda Hernando
email: yhernando@cebas.csic.es
phone: +34 968396356/ 6200

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