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Yang G, Xu J, Xu Y, Guan X, Ramaswamy HS, Lyng JG, Li R, Wang S. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 37712259 DOI: 10.1080/10408398.2023.2255671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
Germinated edible seeds and sprouts have attracted consumers because of their nutritional values and health benefits. To ensure the microbial safety of the seed and sprout, emerging processing methods involving physical fields (PFs), having the characteristics of high efficiency and environmental safety, are increasingly proposed as effective decontamination processing technologies. This review summarizes recent progress on the application of PFs to germinating edible seeds, including their impact on microbial decontamination and nutritional quality and the associated influencing mechanisms in germination. The effectiveness, application scope, and limitation of the various physical techniques, including ultrasound, microwave, radio frequency, infrared heating, irradiation, pulsed light, plasma, and high-pressure processing, are symmetrically reviewed. Good application potential for improving seed germination and sprout growth is also described for promoting the accumulation of bioactive compounds in sprouts, and subsequently enhancing the antioxidant capacity under favorable PFs processing conditions. Moreover, the challenges and future directions of PFs in the application to germinated edible seeds are finally proposed. This review also attempts to provide an in-depth understanding of the effects of PFs on microbial safety and changes in nutritional properties of germinating edible seeds and a theoretical reference for the future development of PFs in processing safe sprouted seeds.
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Affiliation(s)
- Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Ireland
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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Microwave assisted fluidized bed drying of bitter gourd: Modelling and optimization of process conditions based on bioactive components. Food Chem X 2023; 17:100565. [PMID: 36845471 PMCID: PMC9944557 DOI: 10.1016/j.fochx.2023.100565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 12/24/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Bitter gourds were dried under varied drying conditions in a microwave assisted fluidized bed dryer, and the process was optimized using response surface methodology. Microwave power, temperature and air velocity were used as process variables for drying and the process parameters were varied between 360 and 720 W, 40-60 °C and 10-14 m/s, respectively. The responses determined for deciding the optimal criteria were vitamin C, total phenolics, IC50, total chlorophyll content, vitamin A content, rehydration ratio, hardness and total color change of the dried bitter gourd. Statistical analyses were done by using response surface methodology, which showed that independent variables affected the responses to a varied extent. The optimum drying conditions of 550.89 W microwave power, 55.87 °C temperature, and 13.52 m/s air velocity were established for microwave assisted fluidized bed drying to obtain highest desirability for the dried bitter gourd. At optimum conditions, validation experiment was done to ensure the suitability of models. Temperature and drying time plays an important role in the deterioration of bioactive components. Faster and shorter heating led to the greater retention of bioactive components. Taking the aforesaid results into consideration, our study recommended MAFBD as a promising technique with minimum changes in quality attributes of bitter gourd.
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Raimundini Aranha AC, Defendi RO, Jorge LMDM. Conventional and intermittent drying modeling of agricultural products: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Rafael Oliveira Defendi
- Chemical Engineering Graduate Program (PPGEQ‐AP) Federal Technological University of Paraná (UTFPR) Apucarana Puerto Rico Brazil
| | - Luiz Mario de Matos Jorge
- Chemical Engineering Graduate Program (PEQ) State University of Maringá (UEM) Maringá Puerto Rico Brazil
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Effects of Stepwise Microwave Heating and Expanded Bed Height Control on the Performance of Combined Fluidized Bed/Microwave Drying for Preparing Instant Brown Rice. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02933-x] [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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Ganesa Pillai M, Goyal S, Zawar A, Kumar MSA, Bakshi HS, C V, Nakamura K. An experimental study probing moisture kinetics and indices of microwave dried fecal sludge with an insight on real world applications. SEP SCI TECHNOL 2022. [DOI: 10.1080/01496395.2022.2041034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mahesh Ganesa Pillai
- Mass Transfer Group, School of Chemical Engineering, Vellore Institute of Technology, Vellore INDIA
| | - Sparsh Goyal
- Mass Transfer Group, School of Chemical Engineering, Vellore Institute of Technology, Vellore INDIA
| | - Aditya Zawar
- Mass Transfer Group, School of Chemical Engineering, Vellore Institute of Technology, Vellore INDIA
| | - M S Arun Kumar
- Mass Transfer Group, School of Chemical Engineering, Vellore Institute of Technology, Vellore INDIA
| | - Harshdeep Singh Bakshi
- Faculty of Natural Sciences, Centre for Environmental Policy, Imperial College London, South Kensington, UK
| | - Vijayalakshmi C
- Department of Statistics and Applied Mathematics, Central University of Tamil Nadu,Thiruvarur India
| | - Kazuho Nakamura
- Division of Material Science and Chemical Engineering, Yokohama National University, Kanagawa JAPAN
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Heydari MM, Najib T, Baik OD, Tu K, Meda V. Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing. Curr Res Food Sci 2021; 5:73-83. [PMID: 35024620 PMCID: PMC8724939 DOI: 10.1016/j.crfs.2021.12.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 11/30/2021] [Accepted: 12/17/2021] [Indexed: 12/02/2022] Open
Abstract
Characterization of loss factor and moisture diffusivity are required to understand materials' precise behavior during microwave processing. However, providing the processing facilities to measure these properties in a real or simulated situation directly can be complicated or unachievable. Hence, this study proposes an alternative procedure for modeling these properties according to their affecting factors including temperature, and moisture content. The basis of this method is to use an algorithm that combines the optimization approach and the numerical solution of the heat and mass transfer governing equations, including boundary conditions. For this aim, the coefficients of estimated models for loss factor and moisture diffusivity were obtained by minimizing the sum square error of the experimentally measured mean surface temperature and moisture content and the predicted values by solving the system of partial differential equations. The suggested models illustrated that during the microwave process, the moisture diffusivity grows arithmetically, and the loss factor generally raises, but transition points were observed in the trend for the samples tempered up to the 50% moisture content. These points have been attributed to the starch gelatinization and confirm how the bio-chemical reaction would have a noticeable effect on this property, determining the microwave energy absorbance. The results of differential scanning calorimetry thermograms and the Fourier transform mid-infrared spectra of flours obtained from microwave processed lentil seeds also confirmed the greatest intensity of starch structure alteration happened for the samples tempered to 50% moisture content by showing the highest shifts in the endothermic peak and lowest degree of order.
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Affiliation(s)
- Mohamad Mehdi Heydari
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
| | - Tahereh Najib
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
| | - Oon-Doo Baik
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
| | - Kaiyang Tu
- Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada
| | - Venkatesh Meda
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
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Simultaneous hot-air assisted radio frequency drying and disinfestation for in-shell walnuts using a two-stage strategy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112134] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Sirohi R, Tarafdar A, Kumar Gaur V, Singh S, Sindhu R, Rajasekharan R, Madhavan A, Binod P, Kumar S, Pandey A. Technologies for disinfection of food grains: Advances and way forward. Food Res Int 2021; 145:110396. [PMID: 34112399 DOI: 10.1016/j.foodres.2021.110396] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 04/30/2021] [Accepted: 05/06/2021] [Indexed: 10/21/2022]
Abstract
Growing demand from the consumers for minimally processed and high-quality food products has raised the scientific quest for foods with improved natural flavours in conjunction with a restricted supplement of additives. In this context, achieving quality and safe food grains and the identification of suitable processing and disinfection technologies have also become the key issues. Microbial contamination is one of the major reasons responsible for the spoilage of food grains. Various sources of contamination such as air and water (both contaminated with dust and dirt), animals (insects, birds, rodents), environmental conditions (rainfall, drought, temperature), unhygienic handling, harvesting, processing equipment and improper storage conditions are responsible for the microbial spoilage of food grains. In order to maintain the food grains safe and un-contaminated, several food processing technologies have been explored and implemented, with the ultimate purpose of maintaining the safety, freshness and nutritional attributes of the food products. Among these technologies, microwave, radiofrequency, infrared, ohmic heating, novel drying methods along with non-thermal methods such as cold plasma, irradiation, ozonation and nanotechnology have attracted much attention because of considerable reduction in the overall processing time with minimum energy consumption. This review aims to discuss the advances involving the said technologies for controlling the microbial contamination of food grains in accordance with their inactivation. Current research status of the thermal and non-thermal emerging technologies for the preservation of food grains as well as perspectives for further research in this area are also elaborated in detail.
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Affiliation(s)
- Ranjna Sirohi
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; Technology Development Centre, CSIR-National Environmental Engineering Research Institute, Nagpur 440 020, India; Department of Chemical and Biological Engineering, Korea University, Seoul, Republic of Korea
| | - Ayon Tarafdar
- Divison of Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, India
| | - Vivek Kumar Gaur
- Environment Toxicology Division, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India
| | - Shikhangi Singh
- Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar 263 145, India
| | - Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695 019, India
| | | | - Aravind Madhavan
- Rajiv Gandhi Centre for Biotechnology, Trivandrum, 695 014, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695 019, India
| | - Sunil Kumar
- Technology Development Centre, CSIR-National Environmental Engineering Research Institute, Nagpur 440 020, India
| | - Ashok Pandey
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; Center for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India; Faculty of Applied Sciences, Durban University of Technology, Durban 4000 South Africa.
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Taheri S, Brodie GI, Gupta D, Jacob MV. Afterglow of atmospheric non-thermal plasma for disinfection of lentil seeds from Botrytis Grey Mould. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102488] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Rosli MI, Abdul Nasir AM, Takriff MS, Ravichandar V. Drying sago pith waste in a fluidized bed dryer. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Taheri S, Brodie G, Gupta D. Fluidisation of lentil seeds during microwave drying and disinfection could prevent detrimental impacts on their chemical and biochemical characteristics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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