Fecha de publicación: 06/11/2024 Fuente: PubMed "stone fruits" Food Chem. 2024 Nov 1;464(Pt 3):141825. doi: 10.1016/j.foodchem.2024.141825. Online ahead of print.ABSTRACTStone fruits and their processed products are highly valued in the whole world for their flavor, aroma, rich nutritional contents, and various health benefits. While large quantities of stone fruits are produced globally, significant losses occur due to improper handling and storage, from production to consumption. This review focuses on the application of advanced non-thermal treatment techniques for whole fresh stone fruits and their processed products. It provides a comprehensive assessment of the factors contributing to spoilage, along with the mechanisms, applications, and limitations of non-thermal techniques in reducing spoilage. Compared to traditional preservation methods, such as the use of artificial food additives, chemicals, thermal treatments, and low-temperature storage, these novel techniques demonstrate better results in minimizing spoilage. Moreover, non-thermal techniques are most sustainable and eco-friendly, as they reduce energy consumption, minimize chemical use, and generate less waste than traditional methods.PMID:39504893 | DOI:10.1016/j.foodchem.2024.141825