Recent Bio-Processing Technologies for Value Added Horticultural Products

Abstract Bioprocessing techniques are eco-friendly techniques that can be utilized for the enhancement of the stability, nutritional value, sensory properties, and processability of raw materials. By using bioprocessing techniques, the amount of foodstuff obtained from edible horticultural produce can be increased. The various adverse effects of chemical and thermal processing on foods and human health have prompted scientists to focus on food safety so that the consumer is provided with safe products that have a good shelf life. Early processing methods depended on the availability of raw materials for the development of processing techniques and their implementation. The processing of horticultural materials (especially fresh fruits and vegetables) to produce useful edible products has been explored throughout human history. Naturally, horticultural produce are biological materials; physiological activities such as transpiration and respiration take place continuously, even after harvesting. These physiological processes lead to the physiochemical breakdown and ultimate spoilage of the produce. The enzymes that are naturally found in horticultural produce comprise the main cause of spoilage. As we know, horticultural produce is a biological item and it contains natural microflora; this type of produce cannot be stored for long periods due to activity of natural microorganisms, insect infestation, and invasion of pathogens. By using various bioprocess techniques the spoilage of horticultural products can be minimized, thus maintaining the quality of the products. Human beings depend on food for survival, and as such methods of processing and preservation of horticultural produce to facilitate storage have always been of concern. There has always been a desire to improve food quality by modifications with respect to flavor, and general palatability.