Minimally processed foods: generalities, processing, consumption and physical, chemical and biological changes

Abstract

Currently there is a high consumer trend for foods that are easy to prepare and safe, that maintain their original properties, increase their shelf life and have minimal processing. Foods with such characteristics are known as minimally processed or fresh cut. This type of food presents changes and /or alterations generated by the unit operations of selection, washing, peeling and cutting, which reduce the duration of the product compared to fresh food. Due to physical damage, proliferation of microbiological and physiological changes. Therefore, it is necessary to apply technological processes or the use of additives to reduce alterations, maintain nutritional and sensory characteristics, and prolong its shelf life. An alternative that reduces these changes consists of the application of barrier / obstacle technology, the use of additives or the synergy of different methods, additives and types of packaging, which allow to maintain the quality of the product and extend its useful life.