1
|
Anghel L, Milea AȘ, Constantin OE, Barbu V, Chițescu C, Enachi E, Râpeanu G, Mocanu G–D, Stănciuc N. Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders. Food Chem X 2023; 19:100777. [PMID: 37780302 PMCID: PMC10534120 DOI: 10.1016/j.fochx.2023.100777] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 10/03/2023] Open
Abstract
Two drying methods (convective (CD) and infrared (IR)) on grape pomace with probiotics were analysed, based on kinetic models and survival rate. The moisture ratio decreases linearly with drying time. The IR drying time reduced up to 14.3% at 50 °C. The Page model allowed to calculate the drying constant (0.188-0.404 s-1), whereas the effective moisture diffusivity ranged from 6.64 × 10-9 to 9.38 × 10-9 m2/s for CD and from 8.83 × 10-9 to 11.16 × 10-9 m2/s for IR, respectively. Chromatographic analysis highlighted the presence of 28 anthocyanins, with cyanidin-3-O-monoglucoside as a main bioactive in both powder. The probiotic survivale rate reached 7.0 log CFU/g dry weight after 14 days of storage at 4 °C. The extracts affected conformation of α-amylase, with binding constants lower for IR extract (15.94 ± 1.61 × 10-2 Mol/L) when compared with CD (25.09 ± 2.14 × 10-2 Mol/L). The IC50 values were significant higher for the IR (6.92 ± 0.09 μMol C3G/mL) when compared with CD extract (10.70 ± 0.12 μMol C3G/mL).
Collapse
Affiliation(s)
- Larisa Anghel
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Adelina Ștefania Milea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Vasilica Barbu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Carmen Chițescu
- Faculty of Medicine and Pharmacy, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
- Faculty of Medicine and Pharmacy, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Gabriel – Dănuț Mocanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| |
Collapse
|
2
|
Ross C, Sablani S, Tang J. Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs. Foods 2023; 12:foods12061322. [PMID: 36981248 PMCID: PMC10048495 DOI: 10.3390/foods12061322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/20/2023] [Accepted: 03/16/2023] [Indexed: 03/22/2023] Open
Abstract
The crewed suborbital and space flights launched by private companies over the past three years have rejuvenated public interest in space travel, including space tourism. Ready-to-eat meals (MREs) are the main source of nutrients and energy for space travelers. It is critical that those meals are free of bacterial and viral pathogens and have adequate shelf life. The participation of private companies in space programs will create new opportunities and demand for high-quality and microbiologically safe MREs for future space travels. In this article, we provide a brief review of nutrition and energy requirements for human activities in space. We discuss the general thermal processing requirements for control of bacterial and viral pathogens in MREs and introduce advanced thermal preservation technologies based on microwaves for production of MREs with different shelf-lives under various storage conditions. We also present the latest advancements in the development of polymer packaging materials for quality preservation of thermally stabilized MREs over extended storage. Finally, we recommend future research on issues related to the sensory quality of specially formulated MREs, microbial safety of dried foods that complement high moisture MREs, and food package waste management in future space missions.
Collapse
Affiliation(s)
- Carolyn Ross
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Shyam Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
- Correspondence:
| |
Collapse
|
3
|
Tănase (Butnariu) LA, Nistor OV, Mocanu GD, Andronoiu DG, Cîrciumaru A, Botez E. Effects of Heat Treatments on Various Characteristics of Ready-to-Eat Zucchini Purees Enriched with Anise or Fennel. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227964. [PMID: 36432071 PMCID: PMC9694702 DOI: 10.3390/molecules27227964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/09/2022] [Accepted: 11/12/2022] [Indexed: 11/19/2022]
Abstract
Galactagogue herbs, also known as natural lactation adjuvants, are frequently used to stimulate breast milk production. Due to their antioxidant activity and phenolic content, anise (Pimpinella anisum L.) and fennel (Foeniculum vulgare L.) were chosen to increase the added value of zucchini (Cucurbita pepo L.) purees. At the same time, this work aimed to determine the influence of heat treatment on various characteristics of the final product. The phytochemical content, color parameters, and rheological and textural parameters of zucchini purees enriched with herbal aqueous extracts were determined after processing and after one week of storage (4 °C). In the case of antioxidant activity, samples registered a variation between 6.62 ± 1.71 and 38.32 ± 3.85 µM Trolox/g DW for the samples processed by steam convection. The total difference color parameter (ΔE) increased seven times after one week of storage compared to samples at T0. Fennel and anise aqueous extracts helped improve the rheological behavior of zucchini samples both by steam and hot air convection. This study may serve as a springboard for future investigations and clinical trials into the scientific validity and safety of ready-to-eat foods with special destinations.
Collapse
Affiliation(s)
- Luiza-Andreea Tănase (Butnariu)
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
| | - Oana-Viorela Nistor
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
- Correspondence: ; Tel.: +40-336-130177; Fax: +40-236-460165
| | - Gabriel-Dănuț Mocanu
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
| | - Doina-Georgeta Andronoiu
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
| | - Adrian Cîrciumaru
- Cross-Border Faculty, “Dunărea de Jos” University of Galați, 111 Domnească Street, 800201 Galați, Romania
| | - Elisabeta Botez
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
| |
Collapse
|
4
|
Albahr Z, Al-Ghamdi S, Tang J, Sablani SS. Pressure-Assisted Thermal Sterilization and Storage Stability of Avocado Puree in High Barrier Polymeric Packaging. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02904-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
5
|
Al-Ghamdi S, Sonar CR, Albahr Z, Alqahtani O, Collins BA, Sablani SS. Pressure-assisted thermal sterilization of avocado puree in high barrier polymeric packaging. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
6
|
Watkins P, Hughes J, Gamage TV, Knoerzer K, Ferlazzo ML, Banati RB. Long term food stability for extended space missions: a review. LIFE SCIENCES IN SPACE RESEARCH 2022; 32:79-95. [PMID: 35065765 DOI: 10.1016/j.lssr.2021.12.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 12/12/2021] [Accepted: 12/16/2021] [Indexed: 06/14/2023]
Abstract
At present, human spaceflight is confined to low Earth orbit but, in future, will again go to the Moon and, beyond, to Mars. The provision of food during these extended missions will need to meet the special nutritional and psychosocial needs of the crew. Terrestrially grown and processed food products, currently provided for consumption by astronauts/cosmonauts, have not yet been systematically optimised to maintain their nutritional integrity and reach the shelf-life necessary for extended space voyages. Notably, space food provisions for Mars exploration will be subject to extended exposure to galactic cosmic radiation and solar particle events, the impact of which is not fully understood. In this review, we provide a summary of the existing knowledge about current space food products, the impact of radiation and storage on food composition, the identification of radiolytic biomarkers and identify gaps in our knowledge that are specific in relation to the effect of the cosmic radiation on food in space.
Collapse
Affiliation(s)
- Peter Watkins
- CSIRO, Agriculture and Food, 671 Sneydes Road, Werribee, Vic 3030, Australia; CSIRO, Space Technology Future Science Platform, 41 Boggo Road, Dutton Park, Qld 4102, Australia.
| | - Joanne Hughes
- CSIRO, Agriculture and Food, 39 Kessels Road, Coopers Plains, Qld 4108, Australia; CSIRO, Space Technology Future Science Platform, 41 Boggo Road, Dutton Park, Qld 4102, Australia
| | - Thambaramala V Gamage
- CSIRO, Agriculture and Food, 671 Sneydes Road, Werribee, Vic 3030, Australia; CSIRO, Space Technology Future Science Platform, 41 Boggo Road, Dutton Park, Qld 4102, Australia
| | - Kai Knoerzer
- CSIRO, Agriculture and Food, 671 Sneydes Road, Werribee, Vic 3030, Australia; CSIRO, Space Technology Future Science Platform, 41 Boggo Road, Dutton Park, Qld 4102, Australia
| | - Mélanie L Ferlazzo
- ANSTO, Human Health (Space Health Program), New Illawarra Road, Lucas Heights, NSW 2234, Australia; Inserm, U1296 unit, Radiation: Defense, Health and Environment, Centre Léon-Bérard, 28, rue Laennec, 69008 Lyon, France
| | - Richard B Banati
- ANSTO, Human Health (Space Health Program), New Illawarra Road, Lucas Heights, NSW 2234, Australia
| |
Collapse
|
7
|
Inanoglu S, Barbosa-Cánovas GV, Tang Z, Liu F, Sablani SS, Zhu MJ, Tang J. Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02736-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
8
|
Tyagi P, Salem KS, Hubbe MA, Pal L. Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.036] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
9
|
Patel J, Sonar CR, Al-Ghamdi S, Tang Z, Yang T, Tang J, Sablani SS. Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110287] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
10
|
Long Y, Zhang M, Devahastin S, Cao P. Progresses in processing technologies for special foods with ultra-long shelf life. Crit Rev Food Sci Nutr 2020; 62:2355-2374. [PMID: 33938776 DOI: 10.1080/10408398.2020.1853034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Foods for special applications have recently received much attention due to rapid development of space and military industries as well as to frequent occurrence of natural and man-made disasters. Since the way such foods are processed clearly and directly affects their consumer's acceptability and shelf life, it is of interest to explore in detail how these special foods can be processed. This article presents a review on the difficulties in the processing, application and storage as well as on how to ensure the shelf life and acceptability of special foods through the use of efficient processing technologies. Emphasis is made on the use of both conventional and alternative thermal processing and irradiation technologies. Appropriate packaging technologies for each of the discussed special foods are also mentioned along with the way to overcome the problem of product quality degradation. Through comparison and analysis, it is found that foods with different attributes require different technologies and processes to achieve desirable results. Combined use of multiple technologies has also noted to be advantageous.
Collapse
Affiliation(s)
- Yanzhen Long
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
| | - Ping Cao
- China Astronaut Research and Training Center, Beijing, China
| |
Collapse
|
11
|
Sonar CR, Al-Ghamdi S, Marti F, Tang J, Sablani SS. Performance evaluation of biobased/biodegradable films for in-package thermal pasteurization. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102485] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
12
|
Al-Ghamdi S, Parhi A, Sonar CR, Dolgovskij MK, Rasco B, Tang J, Sablani SS. Designing thinner wall ethylene-vinyl alcohol copolymer and polypropylene-based semi-rigid trays for microwave-assisted thermal sterilization and pasteurization processes. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100566] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
13
|
Patel J, Parhi A, Al-Ghamdi S, Sonar CR, Mattinson DS, Tang J, Yang T, Sablani SS. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology. J Food Sci 2020; 85:2843-2851. [PMID: 32790195 DOI: 10.1111/1750-3841.15366] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2019] [Revised: 07/20/2020] [Accepted: 07/22/2020] [Indexed: 02/06/2023]
Abstract
The U.S. Army and NASA need ready-to-eat meals with extended shelf-life for military operations and future manned space missions. For traditional heat sterilization methods, aluminum foil laminated pouches are used to achieve a shelf-life of 3 to 5 years at room temperature. However, those packages are not suited for advanced thermal processing technologies based on microwave energy. This research investigated the effect of polymeric packaging materials on storage stability of garlic flavor, vitamin C, and color of garlic mashed potatoes processed with microwave-assisted thermal sterilization (MATS) technology. Three types of high-barrier metal oxide-coated polymer pouches were used for MATS process, designed to achieve lethality approximately F0 = 6 min. Aluminum foil-based pouches were used for retort process as control. Results demonstrated that both oxygen and water vapor barrier properties (oxygen transmission rate [OTR] and water vapor transmission rate [WVTR]) of the polymer pouches were affected by MATS processing. OTR increased by three to nine times, while WVTR increased by 5 to 20 times after processing. The MATS process resulted in 13% to 16% vitamin C loss, while retort process resulted in 18% loss in garlic mashed potato. The kinetics of vitamin C indicated that metal oxide-coated high-barrier packages (after processing OTR <0.1 cc/m2 .day; WVTR <1.0 g/m2 .day) could replace aluminum foil-based pouches for MATS processed shelf-stable ready-to-eat garlic mashed potatoes. PRACTICAL APPLICATION: Garlic mashed potatoes in polymer packages processed in a microwave-assisted thermal sterilization (MATS) system had better retention of vitamin C compared to samples packaged in aluminum laminated pouches and processed in retort. Polymer packages combined with MATS processing could potentially provide safe, better quality, and nutritious shelf-stable food products for military and space missions.
Collapse
Affiliation(s)
- Juhi Patel
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A
| | - Ashutos Parhi
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A
| | - Saleh Al-Ghamdi
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A.,Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Chandrashekhar R Sonar
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A
| | - D Scott Mattinson
- Postharvest Laboratory, Department of Horticulture and Landscape Architecture, Washington State University, Pullman, WA, 99164-6414, U.S.A
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A
| | - Tom Yang
- The U.S. Army Combat Capabilities Development Command, Soldier Center, Natick, MA, 01760, U.S.A
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A
| |
Collapse
|
14
|
Al-Ghamdi S, Sonar CR, Patel J, Albahr Z, Sablani SS. High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: Microbial safety, nutrient, quality, and packaging evaluation. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107233] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
15
|
Sonar CR, Rasco B, Tang J, Sablani SS. Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5934-5945. [PMID: 31206676 DOI: 10.1002/jsfa.9868] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 05/15/2019] [Accepted: 06/10/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Package oxygen transmission rate (OTR) can affect the stability of natural color pigments such as anthocyanins, betalains and chlorophylls in foods during storage. In the present study, we investigated the oxygen sensitivity of selected pigments in thermally pasteurized vegetable purees held at a refrigeration temperature. We modulated the oxygen ingress in packaging using multilayer films with OTRs of 1, 30 and 81 cm3 m-2 day-1 . Red cabbage, beetroot and pea purees were vacuum packed, pasteurized to achieve a cumulative lethality ofP 90 ° C 10 ° C = 12.8-13.4 min and stored at 7 °C for 80 days. RESULTS Anthocyanins were relatively stable (< 4% losses), regardless of the film OTR. Betalains showed the highest sensitivity to different OTRs, with total losses varying from 4% to 49% at the end of storage and showing significant differences (P < 0.05) among the three films. Chlorophylls showed no significant difference (P > 0.05) in sensitivity to film OTRs. However, continuous degradation of chlorophylls was observed for all film types, with total chlorophyll losses ranging from 33% to 35%. Overall color differences (ΔE) at the end of storage for cabbage, beet and pea puree were between 0.50-1.70, 1.00-4.55 and 7.41-8.08, respectively. Betalains and chlorophylls degradation followed first-order and fractional conversion kinetics, whereas ΔE followed zero-order and fractional conversion kinetics during storage. CONCLUSION All three pigments behaved differently to oxygen ingress during storage. Low to medium barrier films are suitable for products containing red cabbage anthocyanins. High barrier films are must for betalains, whereas medium to high barrier films are suitable for chlorophyll-containing products. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Chandrashekhar R Sonar
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Barbara Rasco
- School of Food Science, Washington State University, Pullman, WA, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| |
Collapse
|
16
|
Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100324] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
17
|
Patel J, Al-Ghamdi S, Zhang H, Queiroz R, Tang J, Yang T, Sablani SS. Determining Shelf Life of Ready-to-Eat Macaroni and Cheese in High Barrier and Oxygen Scavenger Packaging Sterilized via Microwave-Assisted Thermal Sterilization. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02310-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
18
|
Reducing off-Flavour in Commercially Available Polyhydroxyalkanoate Materials by Autooxidation through Compounding with Organoclays. Polymers (Basel) 2019; 11:polym11060945. [PMID: 31159321 PMCID: PMC6631169 DOI: 10.3390/polym11060945] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 05/28/2019] [Accepted: 05/29/2019] [Indexed: 12/03/2022] Open
Abstract
Polyhydroxyalkanoates (PHAs) are nowadays considered competent candidates to replace traditional plastics in several market sectors. However, commercial PHA materials exhibit unsatisfactory smells that can negatively affect the quality of the final product. The cause of this typical rancid odour is attributed to oxidized cell membrane glycolipids, coming from Gram-negative production strains, which remain frequently attached to PHAs granules after the extraction stage. The aim of this research is the development of customised PHA bio-nano-composites for industrial applications containing organomodified nanoclays with high adsorbance properties able to capture volatile compounds responsible for the displeasing fragrance. To this end, a methodology for the detection and identification of the key volatiles released due to oxidative degradation of PHAs has been established using a headspace solid-phase microextraction technique. We report the development of nine bio-nano-composite materials based on three types of commercial PHA matrices loaded with three species of nanoclays which represent a different polar behaviour. It has been demonstrated that although the reached outcoming effect depends on the volatile nature, natural sepiolite might result in the most versatile candidate for any the PHA matrices selected.
Collapse
|
19
|
Su WH, Bakalis S, Sun DW. Potato hierarchical clustering and doneness degree determination by near-infrared (NIR) and attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00037-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
20
|
Zhu XH, Yang YX, Duan ZH. Research progress on the effect of microwave sterilization on agricultural products quality. ACTA ACUST UNITED AC 2018. [DOI: 10.1088/1755-1315/113/1/012096] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
21
|
Zhang H, Bhunia K, Munoz N, Li L, Dolgovskij M, Rasco B, Tang J, Sablani SS. Linking morphology changes to barrier properties of polymeric packaging for microwave-assisted thermal sterilized food. J Appl Polym Sci 2017. [DOI: 10.1002/app.45481] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Hongchao Zhang
- Department of Biological Systems Engineering; Washington State University; P.O. Box 646120 Pullman Washington 99164-6120
| | - Kanishka Bhunia
- Department of Biological Systems Engineering; Washington State University; P.O. Box 646120 Pullman Washington 99164-6120
| | - Nydia Munoz
- Department of Biological Systems Engineering; Washington State University; P.O. Box 646120 Pullman Washington 99164-6120
| | - Li Li
- Department of Biological Systems Engineering; Washington State University; P.O. Box 646120 Pullman Washington 99164-6120
- Research & Development Center of Food Thermal- processing Technologies (Asia); Shanghai Ocean University; Shanghai 201306 China
| | | | - Barbara Rasco
- School of Food Science; Washington State University; P.O. Box 6463760 Pullman Washington 99164-6376
| | - Juming Tang
- Department of Biological Systems Engineering; Washington State University; P.O. Box 646120 Pullman Washington 99164-6120
| | - Shyam S. Sablani
- Department of Biological Systems Engineering; Washington State University; P.O. Box 646120 Pullman Washington 99164-6120
| |
Collapse
|
22
|
Zhang H, Tang Z, Rasco B, Tang J, Sablani SS. Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.021] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|