Millions of people worldwide are undernourished and affected by “hidden hunger”, which is caused by a lack of essential minerals and micronutrients. Food items need to contain enough nutrients, whether processed or unprocessed, so that these nutrients can be significant contributors to food and nutrition security [1][2]. The majority of consumers view food safety as being of the utmost importance [3]. On the other hand, they are increasingly aware of nutrient uptake and seek to consume more foods that will benefit their health, well-being, and nutritional status. The increased consumption of fruit- and vegetable-based products has been motivated by the potential health benefits based on the significant amounts of vitamins, nutrients, and bioactive compounds contained in these products [4]. Several fruit- and vegetable-based products are preferred in their fresh state. However, they have a high perishability and a short shelf life. This limits the amount of time for which they are available and safe for consumption. Processing techniques can increase food choices while increasing the length of time before a food product becomes unfit for consumption. In the manufacture of processed foods, the use of preservation strategies is unavoidable in suppressing microbial or enzymatic and nonenzymatic spoilage, and therefore achieve an extended shelf life [5].