Shelf-life extension of green leafy vegetables through minimal processing: Special emphasis on the use of novel techniques
A key constituent in the shelf-life extension of leafy greens is post-harvest processing. As green leafy vegetables are a crucial part of the diet, their high perishability is a concern. Leafy greens are a rich source of nutrients, vitamins, and antioxidants, and they hold a higher place in the food...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000742 |
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| author | Riya Goel Darshanjot Kaur Ravneet Kaur Kaiser Younis Ovais Shafiq Qadri |
| author_facet | Riya Goel Darshanjot Kaur Ravneet Kaur Kaiser Younis Ovais Shafiq Qadri |
| author_sort | Riya Goel |
| collection | DOAJ |
| description | A key constituent in the shelf-life extension of leafy greens is post-harvest processing. As green leafy vegetables are a crucial part of the diet, their high perishability is a concern. Leafy greens are a rich source of nutrients, vitamins, and antioxidants, and they hold a higher place in the food pyramid. Traditional preservation techniques like thermal processing, drying, and freezing have been unable to provide the desired results, leading to certain disadvantages like microbial spoiling, unwanted residue, and short shelf life. Novel techniques like ultrasound, nanoemulsions, edible coatings, and hurdle technology require minimal processing but provide superior results. The increased shelf-life using minimal processing techniques for various fruits and vegetables has been achieved, but leafy greens are yet to be exploited. The short-term availability of green leafy vegetables is a major challenge to successful shelf-life extension and is thus also an important research area. This review aims to provide detailed insights into the nutritional/medicinal value, as well as minimal processing techniques for shelf-life extension of the leafy greens. It also discusses the major challenges and solutions explored to achieve increased shelf-life of green leafy vegetables. |
| format | Article |
| id | doaj-art-1bb3ad1c8fc24243ab53255d1eab0485 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-1bb3ad1c8fc24243ab53255d1eab04852025-02-03T04:16:56ZengElsevierJournal of Agriculture and Food Research2666-15432025-03-0119101703Shelf-life extension of green leafy vegetables through minimal processing: Special emphasis on the use of novel techniquesRiya Goel0Darshanjot Kaur1Ravneet Kaur2Kaiser Younis3Ovais Shafiq Qadri4Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab, 147004, IndiaDepartment of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab, 147004, IndiaDepartment of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab, 147004, IndiaDepartment of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir, IndiaDepartment of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab, 147004, India; Corresponding author.A key constituent in the shelf-life extension of leafy greens is post-harvest processing. As green leafy vegetables are a crucial part of the diet, their high perishability is a concern. Leafy greens are a rich source of nutrients, vitamins, and antioxidants, and they hold a higher place in the food pyramid. Traditional preservation techniques like thermal processing, drying, and freezing have been unable to provide the desired results, leading to certain disadvantages like microbial spoiling, unwanted residue, and short shelf life. Novel techniques like ultrasound, nanoemulsions, edible coatings, and hurdle technology require minimal processing but provide superior results. The increased shelf-life using minimal processing techniques for various fruits and vegetables has been achieved, but leafy greens are yet to be exploited. The short-term availability of green leafy vegetables is a major challenge to successful shelf-life extension and is thus also an important research area. This review aims to provide detailed insights into the nutritional/medicinal value, as well as minimal processing techniques for shelf-life extension of the leafy greens. It also discusses the major challenges and solutions explored to achieve increased shelf-life of green leafy vegetables.http://www.sciencedirect.com/science/article/pii/S2666154325000742Shelf lifeGreen leafy vegetablesMinimal processingNovel techniquesHurdle technology |
| spellingShingle | Riya Goel Darshanjot Kaur Ravneet Kaur Kaiser Younis Ovais Shafiq Qadri Shelf-life extension of green leafy vegetables through minimal processing: Special emphasis on the use of novel techniques Journal of Agriculture and Food Research Shelf life Green leafy vegetables Minimal processing Novel techniques Hurdle technology |
| title | Shelf-life extension of green leafy vegetables through minimal processing: Special emphasis on the use of novel techniques |
| title_full | Shelf-life extension of green leafy vegetables through minimal processing: Special emphasis on the use of novel techniques |
| title_fullStr | Shelf-life extension of green leafy vegetables through minimal processing: Special emphasis on the use of novel techniques |
| title_full_unstemmed | Shelf-life extension of green leafy vegetables through minimal processing: Special emphasis on the use of novel techniques |
| title_short | Shelf-life extension of green leafy vegetables through minimal processing: Special emphasis on the use of novel techniques |
| title_sort | shelf life extension of green leafy vegetables through minimal processing special emphasis on the use of novel techniques |
| topic | Shelf life Green leafy vegetables Minimal processing Novel techniques Hurdle technology |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325000742 |
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