FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (21): 302-307.doi: 10.7506/spkx1002-6630-201721047

• Reviews • Previous Articles     Next Articles

Progress in the Development of Fruit-Vegetable Film as a Novel Processed Food

DENG Yajun, TAN Yang, FENG Xuqiao, YANG Bing, ZHOU Fen, LIU Dan, ZHANG Junlong, LIU Huan   

  1. (College of Food Science and Engineering, Bohai University, Jinzhou 121013, China)
  • Online:2017-11-15 Published:2017-11-01

Abstract: Fruit-vegetable film, a novel processed food produced from fruits and vegetables, is used as either a snack food or as an edible packaging material. Fruit-vegetable film is an improved value-added product that can retain the original aroma, color and nutrition of the fresh raw materials. In this paper, we summarize recent progress in the formulation and key processing parameters of fruit-vegetable film, and review recent studies to evaluate the sensory quality, nutritional characteristics and antimicrobial properties of fruit-vegetable film. Furthermore, problems existing in the processing and quality evaluation of fruit-vegetable film are analyzed, such as new product development, undesirable properties for use as packaging materials, and the need for further optimization of the crucial parameters for pulping and browning control and various solutions to the problems are proposed with the purpose to provide useful references for the research and application of fruit-vegetable film.

Key words: fruit-vegetable film, present status, processing technology, quality

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