Articles
A systematic review of minimally processed artichoke
Article number
1284_23
Pages
173 – 180
Language
English
Abstract
In recent years, the minimally processed vegetables sector has experienced significant growth due to increasing consumer demand for healthy products and preparation quick and easy.
The availability of fresh-cut artichoke products would be highly advantageous for consumers due to their healthy properties and easy preparation.
However, the development of these products is not an easy task due to potential adverse processes such as enzymatic browning, respiration rate, humidity loss or microorganisms grown, among other factors.
Different researches have been conducted about minimally processed artichoke products.
No systematic review has been carried out on this topic.
The present work aims to analyse the existing literature on fresh-cut artichoke products in order to know current trends, research gaps and future perspectives.
For this purpose, the PRISMA method (preferred reporting items for systematic reviews and meta-analyses) has been used for the review process.
Scopus and Web of Science databases have been reviewed, as well as Google Scholar source, using adequate search terms.
The search identified a total of 72 results without duplicates, from which 46 records were not included according to the imposed exclusion criteria such as elimination of non-full-text articles, reviews, patents, notes and conference papers, as well as not to consider articles that do not report on minimally processed artichoke studies.
Finally, 26 articles were included in this qualitative analysis.
Further review of these articles covered different aspects such as: 1) deterioration processes implied in the fresh-cut artichoke products development and storage (enzymatic browning, respiration rate, humidity and texture loss, proliferation of microorganisms); 2) effect of pre- and postharvest parameters on fresh-cut artichoke processing (influence of genotype, harvest dates, temperature and storage time); 3) technologies to preserve quality attributes and increase their shelf life (modified atmospheres, antibrowning and coating treatments, impregnation processes); and 4) survival of pathogens in minimally processed artichoke.
The availability of fresh-cut artichoke products would be highly advantageous for consumers due to their healthy properties and easy preparation.
However, the development of these products is not an easy task due to potential adverse processes such as enzymatic browning, respiration rate, humidity loss or microorganisms grown, among other factors.
Different researches have been conducted about minimally processed artichoke products.
No systematic review has been carried out on this topic.
The present work aims to analyse the existing literature on fresh-cut artichoke products in order to know current trends, research gaps and future perspectives.
For this purpose, the PRISMA method (preferred reporting items for systematic reviews and meta-analyses) has been used for the review process.
Scopus and Web of Science databases have been reviewed, as well as Google Scholar source, using adequate search terms.
The search identified a total of 72 results without duplicates, from which 46 records were not included according to the imposed exclusion criteria such as elimination of non-full-text articles, reviews, patents, notes and conference papers, as well as not to consider articles that do not report on minimally processed artichoke studies.
Finally, 26 articles were included in this qualitative analysis.
Further review of these articles covered different aspects such as: 1) deterioration processes implied in the fresh-cut artichoke products development and storage (enzymatic browning, respiration rate, humidity and texture loss, proliferation of microorganisms); 2) effect of pre- and postharvest parameters on fresh-cut artichoke processing (influence of genotype, harvest dates, temperature and storage time); 3) technologies to preserve quality attributes and increase their shelf life (modified atmospheres, antibrowning and coating treatments, impregnation processes); and 4) survival of pathogens in minimally processed artichoke.
Authors
L. Almela, N. García-Martínez, P. Andreo-Martínez
Keywords
systematic review, minimally processed artichoke, ready to eat artichoke, fresh-cut technologies, artichoke cultivars, enzymatic browning
Groups involved
Online Articles (40)