Study Reviews Methods to Prevent Spoilage in Fresh-cut Fruits and Fruit Juices

A study in the Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists, compiles the results of different studies on the use of natural antimicrobials in fresh-cut fruits and juices to maintain their safety and quality. Consumption of ready-to-eat fruits that are fresh-cut and fruit juices has substantially risen over the last few years, mostly due to the increasing demand for low-calorie food products with fresh-like characteristics.

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