Minimally Processed Foods

© 2016 Elsevier Ltd. All rights reserved. One of the major growth segments in the food retail industry is minimally processed foods. This relatively new market trend has strived to develop new technologies or new applications of traditional technologies to preserve the characteristics of excellence in the products, extend shelf life, and improve their microbiological safety. Most of these technologies for gentle preservation are based on the hurdle concept. Additives, modified-atmosphere packaging, the use of essential oils as antioxidants and antimicrobials, the application of edible films, high hydrostatic pressure, high-intensity pulsed electric field, high-intensity light pulses, ultraviolet radiation, high-power ultrasound, pulsed light, and ozone are some of the leading preservation factors in recent years. The aim of this article is to revise the minimal process concept and to give an overview of mild technologies developed to extend the shelf life of these products.