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Nkosi N, Nkazi D, Tumba K. A review of thermodynamic and kinetic studies relevant to gas hydrate-based fruit juice concentration. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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2
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Jiang H, Yang S, Tian H, Sun B. Research progress in the use of liquid-liquid extraction for food flavour analysis. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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3
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Zhu R, Wen Y, Wu W, Zhang L, Salman Farid M, Shan S, Wen J, Farag MA, Zhang Y, Zhao C. The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods. Crit Rev Food Sci Nutr 2022; 64:5568-5582. [PMID: 36519553 DOI: 10.1080/10408398.2022.2155798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Due to their distinctive flavors, edible mushrooms have gained attention in flavor-related research, and the quality of their flavors determines their consumption. The odor is a vital element of food flavor that significantly impacts consumers' perceptions and purchase decisions. The volatile organic compounds (VOCs) of the odorant ingredient is the primary factors affecting scent characteristics. VOCs analysis and identification require technical assistance. The production and use of edible mushrooms can be aided by a broader examination of their volatile constituents. This review discusses the composition of VOCs in edible mushrooms and how they affect flavors. The principles, advantages, and disadvantages of various methods for extraction, isolation, and characterization of the VOCs of edible mushrooms are also highlighted. The numerous VOCs found in edible mushrooms such as primarily C-8 compounds, organic sulfur compounds, aldehydes, ketones, alcohols, and esters are summarized along with their effects on the various characteristics of scent. Combining multiple extraction, isolation, identification, and quantification technologies will facilitate rapid and accurate analysis of VOCs in edible mushrooms as proof of sensory attributes and quality.
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Affiliation(s)
- Ruiyu Zhu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Yuxi Wen
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Weihao Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Lizhu Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | | | - Shuo Shan
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Jiahui Wen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing, China
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
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Gong X, Huang J, Xu Y, Li Z, Li L, Li D, Belwal T, Jeandet P, Luo Z, Xu Y. Deterioration of plant volatile organic compounds in food: Consequence, mechanism, detection, and control. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Pereira MJ, Ferreira A, Brazinha C, Crespo J. Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace. MEMBRANES 2022; 12:875. [PMID: 36135894 PMCID: PMC9505680 DOI: 10.3390/membranes12090875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/07/2022] [Accepted: 09/08/2022] [Indexed: 06/16/2023]
Abstract
A mathematical model of fractionated condensation is proposed for predicting the recovery and fractionation of target aromas from red wine fermentation headspaces in order to remove off-flavours. The applicability of the model is assessed for two different alternative processes: fractionated condensation and vapour permeation-fractionated condensation. The aromas of the headspace of red wine fermentation are commonly lost through the fermenter venting system and are enhanced by the stripping effect of the produced CO2. To mimic the operating conditions during the red wine fermentation, all experiments were performed at 30 °C with a red wine model solution containing relevant red wine aromas, the cosolvent ethanol at representative concentrations, and CO2. Both studied processes allow for a good recovery of esters in the 2nd condenser, with over 80% of ethyl acetate and isoamyl acetate recovery when using vapour permeation-fractionated condensation and a recovery of 84-96% of all esters when using fractionated condensation. However, only the integrated process of vapour permeation-fractionated condensation achieves a significant decrease in the amount of ethyl phenols (off-flavours compounds) in the 1st condenser, above 50%, as expected due to the use of an organophilic membrane. The developed model was validated experimentally for the integrated process, proving to be a highly valuable tool for the prediction of aroma fractionation, aiming at the removal of off-flavours.
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Affiliation(s)
- Maria João Pereira
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - António Ferreira
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2780-901 Oeiras, Portugal
| | - Carla Brazinha
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - João Crespo
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
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6
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Li Z, Xiao S, Xiong Q, Wu C, Huang J, Zhou R, Jin Y. Assessment of highly concentrated pear juice production through single-run forward osmosis using sodium lactate as the draw solute. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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7
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Phong WN, Gibberd MR, Payne AD, Dykes GA, Coorey R. Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review. Compr Rev Food Sci Food Saf 2022; 21:1677-1701. [PMID: 35179824 DOI: 10.1111/1541-4337.12927] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 01/18/2022] [Accepted: 01/23/2022] [Indexed: 11/30/2022]
Abstract
Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and extremely perishable. Truffles deteriorate rapidly showing undesirable changes within 10 days from harvest in aroma and visual appearance after harvest. The very short postharvest shelf life (about 7-10 days) limits the potential for export and domestic consumption all year round. Several preservation methods have been studied to prolong their shelf life without the loss of aroma. However, all traditional preservation techniques have their own shortcomings and remain challenging. The extraction of natural truffle aroma volatiles for food applications could be a potential alternative to replace the existing synthetic flavoring used for processed truffle products. Four commonly used extraction methods for recovering volatile compounds from plants, namely, supercritical carbon dioxide extraction, Soxhlet extraction, distillation, and cold pressing, are critically analyzed. Up to date, existing research about the extraction of aroma volatiles from truffles is limited in the literature but based on the volatility of the key truffle volatile compounds, supercritical carbon dioxide extraction may offer the best possibility so that a natural truffle-based product that can be used in food applications throughout the year can be made available.
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Affiliation(s)
- Win Nee Phong
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Mark R Gibberd
- Centre for Crop and Disease Management School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Alan D Payne
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Gary A Dykes
- School of Agriculture and Food Sciences, University of Queensland, Saint Lucia, Queensland, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
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8
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Castro-Muñoz R, Ahmad MZ, Cassano A. Pervaporation-aided Processes for the Selective Separation of Aromas, Fragrances and Essential (AFE) Solutes from Agro-food Products and Wastes. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, 50110, Toluca De Lerdo, Mexico
| | - M. Zamidi Ahmad
- Organic Materials Innovation Center (OMIC),University of Manchester, Oxford Road, Manchester M13 9PL, United Kingdom
| | - Alfredo Cassano
- Institute on Membrane Technology ITM-CNR Via P. Bucci, 17/C, 87036, Rende, (CS), Italy
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9
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Abstract
AbstractFood side streams contain useful compounds such as proteins, sugars, polyphenols, and amino acids that might get discarded during processing. The concentration of these components may be low (e.g., fruit side streams are mainly composed by water, around 90%, while polyphenol content in rapeseed meal is less than 3% dry weight) and therefore effective separation techniques should be evaluated. The aim of this review is to identify the different process steps (like pretreatment, volume reduction, phase change, solid removal, purification, and formulation) required to recover high-value products from agri-food residues. It reviews different plant-based byproducts as sources (cereal bran, fruit pomace, oilseed meals, fruit wastewater) of valuable compounds and discusses the relevant technologies required for processing (such as extraction, adsorption, crystallization, drying, among others). A structured approach to design recovery processes presented focused on high purity products. This work demonstrates that multiple high-value products can be recovered from a single agri-food side stream depending on the processing steps and the origin source (strong and soft structures and wastewater).
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Achimón F, Krapacher CR, Jacquat AG, Pizzolitto RP, Zygadlo JA. Carbon sources to enhance the biosynthesis of useful secondary metabolites in Fusarium verticillioides submerged cultures. World J Microbiol Biotechnol 2021; 37:78. [PMID: 33797632 DOI: 10.1007/s11274-021-03044-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 03/24/2021] [Indexed: 12/13/2022]
Abstract
Fusarium verticillioides is a prolific producer of useful secondary metabolites such as naphthoquinone pigments, monoterpenes, and sesquiterpenes, as well as the harmful mycotoxins fumonisins. A strategy to increase their production includes creating a proper nutritional environment that enables the fungus to produce the compounds of interest. The aim of the present work was to study the effect of different carbon sources (glucose, fructose, xylose, sucrose, and lactose) on secondary metabolites biosynthesis in F. verticillioides submerged cultures. The production of volatile terpenes was evaluated through gas chromatography coupled to mass spectrometry. The quantification and identification of pigments was conducted using a UV/VIS spectrophotometer and NMR spectrometer, respectively. The quantification of fumonisin B1 and fumonisin B2 was performed by high-performance liquid chromatography. Our results showed that the biosynthesis of naphthoquinone pigments, monoterpenes, and sesquiterpenes was highest in cultures with fructose (13.00 ± 0.71 mmol/g), lactose [564.52 × 10-11 ± 11.50 × 10-11 μg/g dry weight (DW)], and xylose (54.41 × 10-11 ± 1.55 × 10-11 μg/g DW), respectively, with fumonisin being absent or present in trace amounts in the presence of these carbon sources. The highest biosynthesis of fumonisins occurred in sucrose-containing medium (fumonisin B1: 7.85 × 103 ± 0.25 × 103 μg/g DW and fumonisin B2: 0.38 × 103 ± 0.03 × 103 μg/g DW). These results are encouraging since we were able to enhance the production of useful fungal metabolites without co-production with harmful mycotoxins by controlling the carbon source provided in the culture medium.
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Affiliation(s)
- Fernanda Achimón
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Avenida Vélez Sarsfield 1611, X5016 GCA, Córdoba, Argentina.,Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Avenida Vélez Sarsfield 1611, X5016 GCA, Córdoba, Argentina
| | - Claudio R Krapacher
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Avenida Vélez Sarsfield 1611, X5016 GCA, Córdoba, Argentina.,Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Avenida Vélez Sarsfield 1611, X5016 GCA, Córdoba, Argentina
| | - Andrés G Jacquat
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Avenida Vélez Sarsfield 1611, X5016 GCA, Córdoba, Argentina.,Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Avenida Vélez Sarsfield 1611, X5016 GCA, Córdoba, Argentina
| | - Romina P Pizzolitto
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Avenida Vélez Sarsfield 1611, X5016 GCA, Córdoba, Argentina. .,Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Avenida Vélez Sarsfield 1611, X5016 GCA, Córdoba, Argentina.
| | - Julio A Zygadlo
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Universidad Nacional de Córdoba, Avenida Vélez Sarsfield 1611, X5016 GCA, Córdoba, Argentina.,Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Avenida Vélez Sarsfield 1611, X5016 GCA, Córdoba, Argentina
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11
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Solid/gas biocatalysis for aroma production: An alternative process of white biotechnology. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107767] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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12
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Ammari A, Schroën KG, Boom RM. Selective separation of flavour-active compounds from strip gas using frictional diffusion. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.116971] [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]
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13
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Xu Y, Minhazul KAHM, Li X. The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3613] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Youqiang Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Karim A. H. M. Minhazul
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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14
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Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09233-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Abstract
The fruit juice industry is one of the food sectors that has invested the most in the implementation of new technologies, such as non-thermal technologies. Among them, membrane processes are considered today well-established separation techniques to support the production and marketing of innovative fruit juices designed to exploit the sensory characteristics and nutritional peculiarities of fresh fruits. Pressure-driven membrane operations, membrane distillation, osmotic distillation and pervaporation have been widely investigated in the last few decades to replace conventional technologies used in fruit juice processing industry (i.e., clarification, stabilization, concentration and recovery of aroma compounds). This paper will review the significant progresses on the use of membrane-based operations in fruit juice processing industry in the light of the growing interest towards products with improved safety, quality and nutritional value and sustainable processes characterized by low energy consumption and low environmental impact.
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16
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Flavor modification of yellow pea flour using supercritical carbon dioxide + ethanol extraction and response surface methodology. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2019.104659] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Gernat DC, Brouwer E, Ottens M. Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02374-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
AbstractAlthough present in concentrations in microgrammes per litre level, aldehydes, in particular those derived from Strecker degradation, are known to majorly contribute to the undesired wort flavour of alcohol-free beers. In order to improve currently available products, one needs to understand the underlying cause for the over-prevalence and identify leverage points and methods to selectively reduce the aldehydes in alcohol-free beers. This work gives a short overview on relevant flavour-active wort flavours identified in alcohol-free beer and on their involved chemical formation pathways. Consequently, aldehyde removal technologies in general and in brewing industry are presented. Adsorptive removal of off-flavours by aldehyde-scavenging groups is already widely exploited in the packaging industry and may achieve reduction of these components to near depletion, depending on the process conditions. Its principles are adaptable to recovering off-flavours before filling. Also, supercritical CO2 extraction has been successfully applied to separate flavours from food matrices. In brewing, the focus has been set to biologic conversion by restricted fermentation steps, but the reduction of key components of more than 70% is not achieved. Newer developments focus on thermal separation techniques that not only include non-specific physical dealcoholisation but also more selective technologies such as pervaporation, where aldehydes are reduced to near depletion. However, for most unit operations, selectivity and capacity are not yet investigated. Future research should explore the shortcomings of current techniques and overcome bottlenecks either by developing more specific methods for aldehyde removal and/or a clever combination of unit operations to optimise the separation and process integration.
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Saffarionpour S. Preparation of Food Flavor Nanoemulsions by High- and Low-Energy Emulsification Approaches. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09201-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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19
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20
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Castro-Muñoz R. Pervaporation: The emerging technique for extracting aroma compounds from food systems. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.013] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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Biodegradation of the mycotoxin patulin in apple juice by Orotate phosphoribosyltransferase from Rhodotorula mucilaginosa. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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22
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Saffarionpour S. Nanoencapsulation of Hydrophobic Food Flavor Ingredients and Their Cyclodextrin Inclusion Complexes. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02285-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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23
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Castro-Muñoz R. Pervaporation-based membrane processes for the production of non-alcoholic beverages. Journal of Food Science and Technology 2019; 56:2333-2344. [PMID: 31168116 DOI: 10.1007/s13197-019-03751-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/18/2019] [Accepted: 03/26/2019] [Indexed: 11/26/2022]
Abstract
Nowadays, the interest in manufacturing non-alcoholic or low alcoholic content beverages from alcoholic beverages is a current challenge for food technologists; this is due to the fact that huge consumption of alcoholic beverages may produce health problems in the costumers. In principle, the post-fermentation ethanol removal from alcoholic beverages is carried out by means of evaporation or distillation. Such current dealcoholization methodologies are efficiently removing the ethanol, however, some organoleptic compounds can also be lost during the process. This makes the dealcoholization process highly sensitive in order to preserve the quality properties of the beverages. Thereby, membrane-based technologies, which use perm-selective barriers for the separation, have been highly promoted for such purpose. Pervaporation (PV) technology is indeed one of these technologies aimed for ethanol removal. Herein, the goal of this review is to provide a compelling overview of the most relevant findings for the production of non-alcoholic beverages (such as beer and wine) by means of PV. Particular attention is paid to experimental results which provide compelling feedback about the accurate ethanol removal and minimal changes on physicochemical properties of the beverages. Moreover, some theoretical basis of such technology, as well as key criteria for a more efficient dealcoholization, are also given.
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Affiliation(s)
- Roberto Castro-Muñoz
- University of Chemistry and Technology Prague, Technická 5, 166 28 Prague 6, Czech Republic
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24
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Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems. Appl Microbiol Biotechnol 2018; 102:7239-7255. [PMID: 29938320 DOI: 10.1007/s00253-018-9157-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2018] [Revised: 06/04/2018] [Accepted: 06/04/2018] [Indexed: 10/28/2022]
Abstract
Flavour and fragrance compounds are extremely important for food, feed, cosmetic and pharmaceutical industries. In the last decades, due to the consumer's increased trend towards natural products, a great interest in natural aroma compounds has arisen to the detriment of chemically synthesised ones. Recently, solid state fermentation (SSF) has been applied in the production of many metabolites. Aroma compounds can be produced by SSF with a higher yield compared to submerged fermentation (SmF). In SSF processes, aroma compounds can be produced in the solid matrix or in the headspace, but they can be lost or stripped when aeration is required. This review focuses on the production of aroma compounds by SSF processes with a special highlight on in situ systems to recover the volatiles released in the gaseous phase and stripped due to aeration. Following a brief presentation of specificities of SSF processes concerning the choice of microorganisms and the solid matrix used for the production of aroma compounds, bioreactor aspects, factors affecting production of aroma compounds and in situ gas phase aroma recovery systems in aerated SSF bioreactors are discussed.
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