1
|
Gao J, Cheng S, Zeng X, Sun X, Bai Y, Hu S, Yue J, Yu X, Zhang M, Xu X, Han M. Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying. ULTRASONICS SONOCHEMISTRY 2024; 108:106978. [PMID: 38971086 PMCID: PMC11279329 DOI: 10.1016/j.ultsonch.2024.106978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 06/21/2024] [Accepted: 07/02/2024] [Indexed: 07/08/2024]
Abstract
Drying, as a critical step in the production of air-dried beef, has a direct impact on the quality of the final product. Innovatively, a composite system incorporating contact ultrasound (CU) and infrared radiation (IR) as auxiliary measures within a hot air drying (HAD) framework was built in this research, and the effects of these techniques on the drying kinetics, protein denaturation, and moisture transformation of air-dried beef were investigated. In comparison to HAD treatment, the integrated CU and IR (CU-IRD) system displayed marked enhancements in heat and moisture transport efficiency, thereby saving 36.84% of time expenditure and contributing favorably to the improved moisture distribution of the end-product. This was mainly ascribed to the denaturation of myosin induced by IR thermal effect and the micro-channel produced by CU sponge effect, thus increasing T2 relaxation time and the proportion of free water. In conclusion, the composite system solved the problem of surface hardening and reduces hardness and chewiness of air-dried beef by 40.42% and 45.25% respectively, but inevitably increased the energy burden by 41.60%.
Collapse
Affiliation(s)
- Jiahua Gao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Siyu Cheng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaomei Sun
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Yun Bai
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Songmei Hu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Jianping Yue
- Emin County Xinda Tongchuang Bioengineering Co., Ltd., Tacheng 834600, China
| | - Xiaobo Yu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Minwei Zhang
- Guangdong Testing Institute of Product Quality Supervision, Shunde 528300, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China; Wens Foodstuff Group Co., Ltd., Yunfu 527400, China.
| |
Collapse
|
2
|
Nagy D, Zsom T, Taczman-Brückner A, Somogyi T, Zsom-Muha V, Felföldi J. Comparison of the Bactericidal Effect of Ultrasonic and Heat Combined with Ultrasonic Treatments on Egg Liquids and Additional Analysis of Their Effect by NIR Spectral Analysis. SENSORS (BASEL, SWITZERLAND) 2024; 24:4547. [PMID: 39065944 PMCID: PMC11281172 DOI: 10.3390/s24144547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 07/04/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024]
Abstract
Eggs are a valuable source of nutrients, but they represent a food safety risk due to the presence of microbes. In this work, three types of egg liquids (albumen, yolk and whole egg) previously contaminated with E. coli were treated with ultrasound (US) and a combination of ultrasound and low (55 °C) temperature (US+H). The US treatment parameters were 20 and 40 kHz and 180 and 300 W power and a 30, 45 or 60 min treatment time. The ultrasonic treatment alone resulted in a reduction in the microbial count of less than 1 log CFU, while the US+H treatment resulted in a reduction in CFU counts to below detectable levels in all three egg liquids. Heat treatment and ultrasound treatment had a synergistic effect on E. coli reduction. For all measurements, except for the whole egg samples treated with US, the 20 kHz treated samples showed a significantly (>90% probability level) lower bactericidal effect than the 40 kHz treated samples. PCA and aquaphotometric analysis of NIR spectra showed significant differences between the heat-treated groups' (H and US+H) and the non-heat-treated groups' (US and control) NIR spectra. LDA results show that heat-treated groups are distinguishable from non-heat-treated groups (for albumen 91% and for egg yolk and whole egg 100%).
Collapse
Affiliation(s)
- Dávid Nagy
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| | - Tamás Zsom
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45., H-1118 Budapest, Hungary
| | - Andrea Taczman-Brückner
- Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| | - Tamás Somogyi
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| | - Viktória Zsom-Muha
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| | - József Felföldi
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| |
Collapse
|
3
|
Cheng Y, Meng Y, Liu S. Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues. Foods 2024; 13:1950. [PMID: 38928891 PMCID: PMC11202613 DOI: 10.3390/foods13121950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Revised: 06/17/2024] [Accepted: 06/19/2024] [Indexed: 06/28/2024] Open
Abstract
Accompanied by the rapid growth of the global population and increasing public awareness of protein-rich foods, the market demand for protein-derived products is booming. Utilizing available technologies to make full use of meat by-products, such as scraps, trimmings, etc., to produce restructured meat products and explore emerging proteins to produce meat analogues can be conducive to alleviating the pressure on supply ends of the market. The present review summarizes diversified techniques (such as high-pressure processing, ultrasonic treatment, edible polysaccharides modification, enzymatic restructuring, etc.) that have been involved in restructuring meat protein-derived products as well as preparing meat analogues identified so far and classifying them into three main categories (physical, chemical and enzymatic). The target systems, processing conditions, effects, advantages, etc., of the included techniques, are comprehensively and systemically summarized and discussed, and their existing problems or developing trends are also briefly prospected. It can be concluded that a better quality of restructured products can be obtained by the combination of different restructuring technologies. This review provides a valuable reference both for the research and industrial production of restructured meat protein-derived products and analogues.
Collapse
Affiliation(s)
- Yuliang Cheng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yiyun Meng
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Y.M.); (S.L.)
| | - Shengnan Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Y.M.); (S.L.)
| |
Collapse
|
4
|
Zhang M, Zhou C, Ma L, Su W, Jiang J, Hu X. Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice. Heliyon 2024; 10:e27927. [PMID: 38515695 PMCID: PMC10955300 DOI: 10.1016/j.heliyon.2024.e27927] [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: 09/22/2023] [Revised: 01/12/2024] [Accepted: 03/08/2024] [Indexed: 03/23/2024] Open
Abstract
This study has investigated the effect of ultrasound (US) as an emerging non-thermal sterilization technique on microbial growth and quality changes in three freshly squeezed pumpkin juices (Cucurbita maxima Duchesne, Cucurbita moschata Duchesne, and Cucurbita pepo L.).The three pumpkin juices were ultrasonicated at different ultrasonic power (0-400 W), time (0-20 min), and temperature (0-30 °C), and the total colony counts of the treated pumpkin juices were less than 5 log CFU/mL, which complied with the food safety and consumption standards. Based on these results, we further investigated the effects of different ultrasonic power (25 kHz, 10 min, 20 °C, 0-400 W) on the physicochemical properties and sensory quality of the three pumpkin juices. The physicochemical properties (color, sugar content, organic acid content, soluble solids, and carotenoids) of treated pumpkin juice were retained or improved to some extent. The antioxidant capacity was also increased by 9.09%, 10.25%, and 16.9% compared to the untreated group. During sonication, the particle size of all samples decreased significantly, the microstructure broke down significantly, and the sensory qualities of pumpkin juice were well preserved after sonication.
Collapse
Affiliation(s)
- Manjun Zhang
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China
| | - Chunli Zhou
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China
| | - Long Ma
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China
| | - Wei Su
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China
| | - Jian Jiang
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China
| | - Xueyan Hu
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China
| |
Collapse
|
5
|
Noviello M, Paradiso VM, Natrella G, Gambacorta G, Faccia M, Caponio F. Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine. ULTRASONICS SONOCHEMISTRY 2024; 104:106826. [PMID: 38422810 PMCID: PMC10909903 DOI: 10.1016/j.ultsonch.2024.106826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/02/2024] [Accepted: 02/21/2024] [Indexed: 03/02/2024]
Abstract
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have been developed, such as the use of wood chips and ultrasound treatment. The present paper reports the results of an investigation performed on wine (cv. Primitivo). Three treatments were investigated: a) control wine untreated; b) wine with toasted vine-shoot chips (10 g/L); c) wine with toasted vine-shoot chips (10 g/L) and treated by ultrasound. Wines were analysed after 7, 14, 21, and 28 days. The application of ultrasound combined with vine-shoot chips promoted tannin evolution, thereby accelerating the ageing process of wine. The chips addition decreased the total anthocyanins content and increased the stilbenes (trans-resveratrol and trans-piceid) and wood-related aromas (i.e., furfural, 5-methylfurfural) concentration. Finally, wines added with chips were richer in woody, vanilla, oak, and chocolate notes and more preferred by the tasters.
Collapse
Affiliation(s)
- Mirella Noviello
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Vito Michele Paradiso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100 Lecce, Italy.
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| |
Collapse
|
6
|
Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine. BEVERAGES 2023. [DOI: 10.3390/beverages9010023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a four month ageing on lees of a red sparkling base wine by the addition of lees sonicated at different amplitude levels: 30%, 60% and 90% for 10 min. The ageing on ultrasound-treated lees improved the quality of the red base wine, with a greater impact the higher the amplitude of the applied ultrasound. Sonicated lees at an amplitude of 90% enlarged the concentration of neutral polysaccharides in the wine and reduced its astringency, which was evaluated chemically. Furthermore, this treatment enhanced the concentration of some volatile compounds in the wine, mainly acetates, esters and terpenes with floral and fruity aromatic notes. This trend was also found for some fused alcohols, contributing to the aromatic complexity of wines, as well as for 2-phenylethanol, an alcohol with a rose-like aroma, and also for C6-alcohols with a green-herbaceous aroma. The results indicate that ultrasonication is a promising tool to increase the benefits of ageing on lees on the quality of red sparkling base wines.
Collapse
|
7
|
Mieles-Gómez L, Quintana SE, García-Zapateiro LA. Ultrasound-Assisted Extraction of Mango ( Mangifera indica) Kernel Starch: Chemical, Techno-Functional, and Pasting Properties. Gels 2023; 9:gels9020136. [PMID: 36826306 PMCID: PMC9956994 DOI: 10.3390/gels9020136] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/09/2023] Open
Abstract
(1) Background: Starch is the main component of mango (Mangifera indica) kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on the use of new extraction techniques for this material are scarce. The main objective of this research was to evaluate the effect of ultrasound-assisted extraction (UAE) on the yield, chemical, techno-functional, rheological, and pasting properties of starch isolated from a non-conventional source such as a mango kernel. (2) Methods: Different power sonication conditions (120, 300, and 480 W) and sonication time (10, 20, and 30 min) were evaluated along with a control treatment (extracted by the wet milling method). (3) Results: Ultrasound-assisted extraction increases starch yield, with the highest values (54%) at 480 W and 20 min. A significant increase in the amylose content, water-holding capacity, oil-holding capacity, solubility, and swelling power of ultrasonically extracted starches was observed. Similarly, mango kernel starch (MKS) exhibited interesting antioxidant properties. The sol-gel transition temperature and pasting parameters, such as the breakdown viscosity (BD) and the setback viscosity (SB), decreased with ultrasound application; (4) Conclusion: indicating that ultrasound caused changes in physical, chemical, techno-functional, rheological, and pasting properties, depending on the power and time of sonication, so it can be used as an alternative starch extraction and modification technique, for example, for potential application in thermally processed food products such as baked goods, canned foods, and frozen foods.
Collapse
|
8
|
Hladnik L, Vicente FA, Košir A, Grilc M, Likozar B. Stirred, ultrasound-assisted and microwave-assisted extraction process of β-carotene from Rhodotorula glutinis in biorefinery downstream. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2023.123293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
9
|
Afzal MF, Khalid W, Armghan Khalid M, Zubair M, Akram S, Kauser S, Noreen S, Jamal A, Kamran Khan M, Al-Farga A. Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2144882] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
| | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Muhammad Zubair
- Department of Home Economics, Government College University, Faisalabad, Pakistan
| | - Sidra Akram
- Department of Home Economics, Government College University, Faisalabad, Pakistan
| | - Safura Kauser
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Athar Jamal
- School of Science, Department of Chemistry, University of Management and Technology, Lahore, Pakistan
| | | | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb, Yemen
| |
Collapse
|
10
|
Li H, Bai X, Li Y, Du X, Wang B, Li F, Shi S, Pan N, Zhang Q, Xia X, Kong B. The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review. Crit Rev Food Sci Nutr 2022; 64:5220-5241. [PMID: 36469643 DOI: 10.1080/10408398.2022.2153239] [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: 12/12/2022]
Abstract
Traditional processing methods can no longer meet the demands of consumers for high-quality muscle food. As a green and non-thermal processing technology, ultrasound has the advantage of improving processing efficiency and reducing processing costs. Of these, the positive effect of power ultrasound in the processing of muscle foods is noticeable. Based on the action mechanism of ultrasound, the factors affecting the action of ultrasound are analyzed. On this basis, the effect of ultrasound technology on muscle food quality and its action mechanism and application status in processing operations (freezing-thawing, tenderization, marination, sterilization, drying, and extraction) is discussed. The transient and steady-state effects, mechanical effects, thermal effects, and chemical effects can have an impact on processing operations through complex correlations, such as improving the efficiency of mass and heat transfer. Ultrasound technology has been proven to be valuable in muscle food processing, but inappropriate ultrasound treatment can also have adverse effects on muscle foods. In the future, kinetic models are expected to be an effective tool for investigating the application effects of ultrasound in food processing. Additionally, the combination with other processing technologies can facilitate their intensive application on an industrial level to overcome the disadvantages of using ultrasound technology alone.
Collapse
Affiliation(s)
- Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| |
Collapse
|
11
|
Liu BD, Dong HT, Rong HW, Zhang RJ. Effects and mechanism of ultrasound treatment on Chironomus kiiensis eggs. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:85482-85491. [PMID: 35796928 DOI: 10.1007/s11356-022-21856-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Accepted: 07/01/2022] [Indexed: 06/15/2023]
Abstract
Chironomids are abundant insects in freshwater ecosystems and lay in still or slow-moving water. The walls of sedimentation tanks in drinking water treatment plants (DWTP) provide such laying habitat, which can lead to larval outbreaks in plant effluent. While chironomid larvae are often associated with poor hygiene, effective methods to control outbreaks are needed. Here, we assessed the effect of ultrasound treatment on Chironomus kiiensis' eggs. The mortality rate of eggs was examined after ultrasound treatment, and the protein content (heat shock protein 70 and hemoglobin) and enzymatic activities of acetylcholinesterase, cytochrome P450, and glutathione S-transferases involved in the ultrasound-induced stress response were analyzed before and after treatment. COMSOL software was also used to examine the characteristics of the ultrasonic field, including frequency, power, exposure distance, and time. Higher egg mortality was observed at lower frequencies. At 28 kHz, 450 W, 15-mm exposure distance, and 75-s exposure time, 72.4% of eggs showed apoptosis after exposure. At higher frequencies (68 kHz), mortality decreased to 50.9%. Exposure time and distance also significantly affected egg mortality. From the geometric models, it could be seen that C. kiiensis' eggs sustained much greater acoustic pressure (2379 Pa) with 28-kHz exposure than that with 68-kHz exposure (422 Pa); however, the propagation distance was greater at the higher frequency. The hydraulic shear force effect of the ultrasonic radiation appeared to be the primary factor in egg mortality. We expected that array of ultrasonic transducers embedded in the walls of water treatment plants could be effective in killing Chironomus' eggs and highlight the potential for ultrasound as an effective treatment for the prevention of Chironomus outbreaks in treatment plant effluents.
Collapse
Affiliation(s)
- Bo-Dong Liu
- Research Center, Guangzhou Municipal Engineering Design & Research Institute, Guangzhou, 510060, China
- International Department, The Affiliated High School of South China Normal University, Guangzhou, 510630, China
| | - Hao-Tao Dong
- Research Center, Guangzhou Municipal Engineering Design & Research Institute, Guangzhou, 510060, China.
| | - Hong-Wei Rong
- School of Civil Engineering, Guangzhou University, Guangzhou, 510060, China
| | - Rui-Jian Zhang
- Research Center, Guangzhou Municipal Engineering Design & Research Institute, Guangzhou, 510060, China
| |
Collapse
|
12
|
Miller K, Reichert CL, Schmid M, Loeffler M. Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review. Foods 2022; 11:foods11182927. [PMID: 36141054 PMCID: PMC9498702 DOI: 10.3390/foods11182927] [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: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/05/2022] [Indexed: 11/30/2022] Open
Abstract
Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.
Collapse
Affiliation(s)
- Katharina Miller
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Corina L. Reichert
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Myriam Loeffler
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Correspondence: ; Tel.: +32-9-3102553
| |
Collapse
|
13
|
Niu D, Zhang M, Mujumdar AS, Cao P. Recent progress on quality improvement and detection technologies of special foods used for activities in space and aviation: a review. Crit Rev Food Sci Nutr 2022; 64:1452-1464. [PMID: 36062820 DOI: 10.1080/10408398.2022.2117129] [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: 11/03/2022]
Abstract
This paper focuses on the development and evolution, quality improvement and research progress in the rapidly emerging area of new detection technologies of special foods for use in space and to some extent aviation. The quality improvement aspects covered in this review ranged from the special food processing technology, sterilization treatment and product packaging to new detection technologies for quality assurance based on DNA microarray technology, sensor, imaging technology, carbon nanotubes and novel probe technology.
Collapse
Affiliation(s)
- Dongle Niu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Ping Cao
- China Astronaut Research and Training Center, Beijing, China
| |
Collapse
|
14
|
Kutlu N, Pandiselvam R, Kamiloglu A, Saka I, Sruthi NU, Kothakota A, Socol CT, Maerescu CM. Impact of ultrasonication applications on color profile of foods. ULTRASONICS SONOCHEMISTRY 2022; 89:106109. [PMID: 35939925 PMCID: PMC9364028 DOI: 10.1016/j.ultsonch.2022.106109] [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: 06/03/2022] [Revised: 07/16/2022] [Accepted: 07/28/2022] [Indexed: 05/20/2023]
Abstract
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.
Collapse
Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Bayburt 69500, Turkey
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, Kerala, India.
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara 06830, Turkey
| | - N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | | | | |
Collapse
|
15
|
Rahimi N, Ahraritabas A, Ansarifar E. Optimization of Ultrasound – Assisted Osmotic Dehydration of White Mulberry. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Nargess Rahimi
- Department of Food Science and Technology, Birjand Branch Islamic Azad university Birjand
| | - Afifeh Ahraritabas
- Department of Food Science and Technology, Birjand Branch Islamic Azad university Birjand
| | - Elham Ansarifar
- Social Determinants of Health Research Center, Department of Public Health, School of Health Birjand University of Medical Sciences Birjand Iran
| |
Collapse
|
16
|
Zhang L, Hu Y, Wang X, Zhang A, Abiola Fakayode O, Ma H, Zhou C. Hybrid techniques of pre and assisted processing modify structural, physicochemical and functional characteristics of okra pectin: Controlled-temperature ultrasonic-assisted extraction from preparative dry powders and its field monitoring. ULTRASONICS SONOCHEMISTRY 2022; 88:106080. [PMID: 35759950 PMCID: PMC9240375 DOI: 10.1016/j.ultsonch.2022.106080] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/16/2022] [Accepted: 06/18/2022] [Indexed: 05/21/2023]
Abstract
Diversiform okra dry powders were prepared and controlled-temperature ultrasonic-assisted extraction (CTUAE) was then utilized to obtain okra pectin (OP) from the preparative powders. During processing of hybrid techniques, 6 types of dry powders were prepared through different drying technologies (hot air drying, HD; freeze-drying, FD) and meshes (60, 80, 120 meshes) at first. Next, the extraction yield, physicochemical and function characteristics, and molecular structure of OP were analyzed with or without CTUAE technique. Meanwhile, the time-frequency domains of acoustic fields during extraction process of OP were monitored to analyze the effects of ultrasonic fields. Results showed that OP main chains with less cracking by FD than that by HD; the yield, GalA, esterification degree (DE), Mw and viscosity of OP increased, but its particle size decreased. Water holding capacity (WHC) and oil holding capacity (OHC) of OP by HD were more prominent. Secondly, HD OP had dendritic rigid chains, while FD OP had flexible chains with multiple branches. For HD OP, as meshes of okra dry powders decreased, GalA, viscosity and emulsification ability decreased; while gel strength and thermal stability increased. For FD OP, the reduction of meshes improved thermal stability. Above all, CTUAE technique increased the yield and GalA, and decreased DE, Mw and particle size of OP. In terms of functional characteristics, the technique also improved gel strength, resilience and viscoelasticity, enhanced emulsifying stability, WHC and thermal stability, and reduced viscosity. Finally, the correlation between functional and structural characteristics of OP was quantified, and some suggestions were made for its application in food areas.
Collapse
Affiliation(s)
- Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Yang Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xue Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Agricultural and Food Engineering, University of Uyo, Uyo 520001, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| |
Collapse
|
17
|
Murtaza MA, Irfan S, Hafiz I, Ranjha MMAN, Rahaman A, Murtaza MS, Ibrahim SA, Siddiqui SA. Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides. Front Nutr 2022; 9:780151. [PMID: 35694165 PMCID: PMC9178506 DOI: 10.3389/fnut.2022.780151] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Accepted: 04/05/2022] [Indexed: 11/19/2022] Open
Abstract
Background In recent years, researchers have focused on functional ingredients, functional foods, and nutraceuticals due to the rapidly increasing interest in bioactive components, especially in bioactive peptides. Dairy proteins are a rich and balanced source of amino acids and their derived bioactive peptides, which possess biological and physiological properties. In the dairy industry, microbial fermentation and enzymatic hydrolysis are promising methods for producing bioactive peptides because of their rapid efficiency, and mild reaction conditions. However, these methods utilize less raw material, take long reaction time, result in low yields, and low activity products when used alone, which pose industry to seek for novel methods as pretreatments to increase the yield of bioactive peptides. Scope and Approach This review emphasizes the production of peptides from the dairy proteins and discusses the potential use of novel technologies as pretreatments to conventional methods of bioactive peptides production from dairy proteins, including the mechanisms of novel technologies along with respective examples of use, advantages, limitations, and challenges to each technology. Key Findings and Conclusion Noteworthily, hydrolysis of dairy proteins liberate wide-range of peptides that possess remarkable biological functions to maintain human health. Novel technologies in the dairy industry such as ultrasound-assisted processing (UAP), microwave-assisted processing (MAP), and high pressure processing (HPP) are innovative and environmentally friendly. Generally, novel technologies are less effectual compared to conventional methods, therefore used in combination with fermentation and enzymatic hydrolysis, and are promising pretreatments to modify peptides’ profile, improve the yields, and high liberation of bioactive peptides as compared to conventional technologies. UAP is an innovative and most efficient technology as its mechanical effects and cavitation change the protein conformation, increase the biological activities of enzymes, and enhance enzymatic hydrolysis reaction rate.
Collapse
Affiliation(s)
- Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
- *Correspondence: Mian Anjum Murtaza,
| | - Shafeeqa Irfan
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Iram Hafiz
- Institute of Chemistry, University of Sargodha, Sargodha, Pakistan
| | | | - Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mian Shamas Murtaza
- Department of Food Science and Technology, Muhammad Nawaz Shareef (MNS) University of Agriculture, Multan, Pakistan
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
- Salam A. Ibrahim,
| | - Shahida Anusha Siddiqui
- Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| |
Collapse
|
18
|
Nunes BV, da Silva CN, Bastos SC, de Souza VR. Microbiological Inactivation by Ultrasound in Liquid Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02818-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
19
|
Santos EA, Evangelista ZR, Bueno JA, Monteiro MLG, Mársico ET, Bataus LA, Fernandes KF, Caliari M, Soares Soares Júnior M. Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium 'spam‐like' products elaborated with tilapia filleting by‐products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16726] [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]
Affiliation(s)
- Elaine Alves Santos
- Instituto Federal do Triangulo Mineiro (IFTM) Campus Uberlândia, Uberlândia‐38400‐970 Brasil
| | - Zeuxis Rosa Evangelista
- Escola de Agronomia Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐ 74690‐900 Goiânia, Goiás Brasil
| | - Joyce Alves Bueno
- Escola de Agronomia Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐ 74690‐900 Goiânia, Goiás Brasil
| | | | - Eliane Teixeira Mársico
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense (UFF) Rio de Janeiro 24220‐000 Brasil
| | - Luís Artur Bataus
- Instituto de Ciências Biológicas Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐74690‐900 Goiânia, Goiás Brasil
| | - Kátia Flávia Fernandes
- Instituto de Ciências Biológicas Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐74690‐900 Goiânia, Goiás Brasil
| | - Márcio Caliari
- Escola de Agronomia Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐ 74690‐900 Goiânia, Goiás Brasil
| | - Manoel Soares Soares Júnior
- Escola de Agronomia Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐ 74690‐900 Goiânia, Goiás Brasil
| |
Collapse
|
20
|
Sánchez-Torres EA, Abril B, Benedito J, Bon J, Toldrà M, Parés D, García-Pérez JV. Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility. ULTRASONICS SONOCHEMISTRY 2022; 86:106011. [PMID: 35483166 PMCID: PMC9171244 DOI: 10.1016/j.ultsonch.2022.106011] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/22/2022] [Accepted: 04/16/2022] [Indexed: 05/05/2023]
Abstract
Nowadays, there is increasing interest in developing strategies for the efficient and sustainable use of animal by-products, such as pork liver. In order to stabilize the product, a prior dehydration stage may be required due to its high perishability. The water removal process of pork liver is energy costly and time consuming, which justifies its intensification using novel technologies. In this sense, the aim of this study was to assess the effect of the airborne application of power ultrasound on the hot air-drying of pork liver. For that purpose, drying experiments were carried out at 30, 40, 50, 60 and 70 °C on pork liver cylinders at 2 m·s-1 with (US) and without ultrasonic application (AIR). The drying process was modeled from the diffusion theory and, in the dried pork liver, the protein solubility was analyzed in order to determine the effect of drying on the protein quality. The ultrasound application increased the drying rate, shortening the drying time by up to 40% at 30 °C. The effect of power ultrasound at high temperatures (60 and 70 °C) was of lesser magnitude. Drying at 70 °C involved a noticeable reduction in the protein solubility for dried liver, while the impact of ultrasound application on the solubility was not significant (p > 0.05).
Collapse
Affiliation(s)
- E A Sánchez-Torres
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain
| | - B Abril
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain
| | - J Benedito
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain
| | - J Bon
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain
| | - M Toldrà
- UdG, University of Girona, Institute of Food and Agricultural Technology (INTEA), XIA (Catalonian Network on Food Innovation), Escola Politècnica Superior, C/ Maria Aurèlia Capmany 61, 17003 Girona, Spain
| | - D Parés
- UdG, University of Girona, Institute of Food and Agricultural Technology (INTEA), XIA (Catalonian Network on Food Innovation), Escola Politècnica Superior, C/ Maria Aurèlia Capmany 61, 17003 Girona, Spain
| | - J V García-Pérez
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain.
| |
Collapse
|
21
|
Urango ACM, Strieder MM, Silva EK, Meireles MAA. Impact of Thermosonication Processing on Food Quality and Safety: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02760-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
22
|
Polachini TC, Norwood EA, Le-Bail P, Le-Bail A. Clean-label techno-functional ingredients for baking products - a review. Crit Rev Food Sci Nutr 2022; 63:7461-7476. [PMID: 35258383 DOI: 10.1080/10408398.2022.2046541] [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: 11/03/2022]
Abstract
The increased awareness of consumers regarding unfamiliar labels speeded up the ongoing clean label trend. As baking products are widely consumed worldwide, the reduction of non-natural baking aids and improvers is of great interest for consumer's health but also representing a big challenge for food industries. Thus, this paper aims at describing new techno-functional clean label ingredients for baked products and their production processes conditions. Firstly, it includes ingredients such as sustainable protein sources, fat replacers and leavening alternatives. Then, it addresses new process alternatives for producing baking ingredients with natural claim as well as current concepts as the natural fermentation. In particular, molecular and functional modifications of the flour are discussed regarding malting and dry heat treatments. By being considered as green and emerging technologies that improve flour functionality, the resulting ingredients can replace additives. Changes in quality and technological attributes of breads and cakes will be discussed as a consequence of the partial to total replacement of conventional ingredients. This paper provides new alternatives for the baking industry to meet the demand of a growing health-concerned population. In addition, it focused on opening up new possibilities for the food industry to go in line with the consumers' expectations.
Collapse
Affiliation(s)
| | | | | | - Alain Le-Bail
- ONIRIS-GEPEA, Nantes, France
- SFR 4202 IBSM, Nantes, France
| |
Collapse
|
23
|
Suo G, Zhou C, Su W, Hu X. Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage. ULTRASONICS SONOCHEMISTRY 2022; 84:105974. [PMID: 35288328 PMCID: PMC8921491 DOI: 10.1016/j.ultsonch.2022.105974] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/27/2022] [Accepted: 03/03/2022] [Indexed: 05/16/2023]
Abstract
Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were stored in the dark for 0, 4, 8, and 12 days at 4 °C and were subsequently analyzed. The combined effects of power level and storage period on color parameters, carotenoid content, particle size distribution, cloud value, rheological characteristics, and microstructure were investigated. The results showed ultrasonic-treated samples had little effect on carotenoid content, cloud value, particle size distribution, and polydispersity during storage compared to those of the untreated samples. The L⁎, a⁎, b⁎, and C* values decreased significantly during 8-12 days of storage, resulting in a significant increase in ΔE, especially 400 W/10 min-treated samples. Meanwhile, the enzyme activity and rheological properties increased significantly on storage days 8-12. However, the microstructure of all samples did not change significantly during storage. Based on these results, during the storage period, the physical and chemical properties of 400 W/10 min-ultrasonic treated pumpkin juice were retained more than those in the untreated pumpkin juice. Therefore, ultrasonic treatment has broad application prospects in preserving bioactive substances and physicochemical properties and improving the storage life of fresh pumpkin juice.
Collapse
Affiliation(s)
- Guanwen Suo
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China
| | - Chunli Zhou
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
| | - Wei Su
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China
| | - Xueyan Hu
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China
| |
Collapse
|
24
|
Xu B, Sylvain Tiliwa E, Yan W, Roknul Azam S, Wei B, Zhou C, Ma H, Bhandari B. Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review. Food Res Int 2022; 152:110744. [DOI: 10.1016/j.foodres.2021.110744] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/22/2021] [Accepted: 10/06/2021] [Indexed: 01/04/2023]
|
25
|
Das K, Zhang M, Bhandari B, Chen H, Bai B, Roy MC. Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2027436] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Kathika Das
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
- International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
| | - Baosong Bai
- R & D Center, Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, 225000 China
| | - Manik Chandra Roy
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
| |
Collapse
|
26
|
Sosa‐Morales ME, Solares‐Alvarado AP, Aguilera‐Bocanegra SP, Muñoz‐Roa JF, Abraham Cardoso‐Ugarte G. Reviewing the effects of vacuum frying on frying medium and fried foods properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15572] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María Elena Sosa‐Morales
- Departamento de Alimentos Universidad de Guanajuato División de Ciencias de la Vida, Campus Irapuato‐Salamanca Irapuato GTO Mexico 36500
| | - Ana Paola Solares‐Alvarado
- Departamento de Alimentos Universidad de Guanajuato División de Ciencias de la Vida, Campus Irapuato‐Salamanca Irapuato GTO Mexico 36500
| | - Sandra Paola Aguilera‐Bocanegra
- Departamento de Alimentos Universidad de Guanajuato División de Ciencias de la Vida, Campus Irapuato‐Salamanca Irapuato GTO Mexico 36500
| | - José Fernando Muñoz‐Roa
- Departamento de Alimentos Universidad de Guanajuato División de Ciencias de la Vida, Campus Irapuato‐Salamanca Irapuato GTO Mexico 36500
| | - Gabriel Abraham Cardoso‐Ugarte
- Facultad de Gastronomía Universidad Popular Autónoma del Estado de Puebla 21 Sur No. 1103 Barrio Santiago 72410 Puebla PUE Mexico
| |
Collapse
|
27
|
Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Quiles A, Benedito J. Microbial inactivation by means of ultrasonic assisted supercritical CO2. Effect on cell ultrastructure. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
28
|
Abstract
Growing demands for green and sustainable processing that eliminates the utilization of toxic chemicals and increases efficiency has encouraged the application of novel extraction technologies for the food industry. This review discusses the principles and potential application of several green technology for gelatin extraction. Several novel technologies and their processing efficiency are discussed in this review. Furthermore, factors that affect the quality of the gelatin produced from different sources are also highlighted. The potential application of ultrasound-assisted extraction (UAE), subcritical water extraction, high-pressure processing, and microwave-assisted extraction (MAE) to improve gelatin extraction are addressed. These technologies have the potential to become an efficient extraction method compared to the conventional extraction technologies. Several combinations of green and conventional technologies have been reported to yield promising results. These combinations, especially using conventional pre-treatment and green technologies for extraction, have been found to be more effective in producing gelatin. Since gelatin could be produced from various sources, it exhibits different characteristics; thus, different approaches and extraction method should be identified for specific types of gelatin. Although these technologies have limitations, such as overhydration and sophisticated systems explicitly designed for large-scale production, they are nonetheless more efficient in the long run to safeguard the environment as they reduce solvent usage and carbon footprint along the way.
Collapse
|
29
|
Combined pulsed electric field and high-power ultrasound treatments for microbial inactivation in oil-in-water emulsions. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
30
|
Advances and innovations associated with the use of acoustic energy in food processing: An updated review. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102863] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
31
|
Singh PP, Gupta V, Prakash B. Recent advancement in functional properties and toxicity assessment of plant-derived bioactive peptides using bioinformatic approaches. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34783283 DOI: 10.1080/10408398.2021.2002807] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Nowadays, biopeptides have gained considerable interest by the food industries, given their potent biological effect on health. BPs, when released from the sequence of their precursors by proteolytic enzymes, improved the various physiological functions of the body. Diabetic and hypertension are the two most common life-threatening diseases linked to dietary patterns. Angiotensin-converting enzyme (ACE) (hypertension-responsible glycoprotein) and dipeptidyl peptidase IV (DPP-IV) (proline-specific dimeric aminopeptidase) have been widely used as molecular target sites of action of bioactive compounds possessing antihypertensive and antidiabetic effects. Although, BPs possess considerable biological properties (antioxidant, antimicrobial, antiviral, immunomodulating, antiproliferative, antidiabetic, and antihypertensive effects), most of them possess inherent lacunae such as toxicity, allergenicity, bitterness, and lack of detailed mechanistic investigation, limiting their commercial application. The present review provides an overview on various sources of bioactive peptides, conventional and modern methods of extraction, and challenges that need to be addressed before its commercial application. In addition, bioinformatics' role in exploring the functional properties of biopeptides (ACE and DPP-IV inhibitory effects) toxicity, the target site of action with special reference to plant-based peptides, and recent burgeoning proficiencies in biopeptide research have been discussed.
Collapse
Affiliation(s)
- Prem Pratap Singh
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Vishal Gupta
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Bhanu Prakash
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| |
Collapse
|
32
|
Arruda TR, Vieira P, Silva BM, Freitas TD, Amaral AJB, Vieira ENR, Leite Júnior BRDC. What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13872] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
| | - Patty Vieira
- Department of Food Technology Federal University of Viçosa Viçosa Brazil
| | | | | | | | | | | |
Collapse
|
33
|
Gökçe Kocabay Ö. The experimental study and modelling the drying kinetics of mussels using ultrasound assisted vacuum drying. J INDIAN CHEM SOC 2021. [DOI: 10.1016/j.jics.2021.100148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
34
|
|
35
|
Nie J, Chen D, Ye J, Lu Y, Dai Z. Optimization and kinetic modeling of ultrasonic-assisted extraction of fucoxanthin from edible brown algae Sargassum fusiforme using green solvents. ULTRASONICS SONOCHEMISTRY 2021; 77:105671. [PMID: 34304119 PMCID: PMC8326199 DOI: 10.1016/j.ultsonch.2021.105671] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 07/01/2021] [Accepted: 07/12/2021] [Indexed: 05/02/2023]
Abstract
The development of green and sustainable extraction technologies for various naturally active biomaterials is gaining increasing attention due to their environmentally friendly advantages. In this work, the ultrasonic-assisted extraction of fucoxanthin from edible brown algae Sargassum fusiforme using different green solvents was presented. Ethyl lactate, limonene, soybean oil, and sunflower oil were used in place of traditional organic solvents. Ethyl lactate showed similar performance to organic solvents, whereas limonene and vegetable oil exhibited higher selectivity for fucoxanthin. Moreover, the effects of various extraction factors, including liquid/solid ratio, extraction time, extraction temperature, as well as amplitude were studied. The optimal conditions were optimized as follows: liquid/solid ratio, 40 mL/g; extraction time, 27 min; extraction temperature, 75 ℃; amplitude, 53%; and solvent, ethyl lactate. Optimal model of second-order kinetic parameters (rate constant, equilibrium concentration, and initial extraction rate) was successfully developed for describing the dynamic ultrasonic extraction process under different operating conditions.
Collapse
Affiliation(s)
- Jinggui Nie
- Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Danting Chen
- Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Jing Ye
- Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Yanbin Lu
- Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China.
| | - Zhiyuan Dai
- Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| |
Collapse
|
36
|
Ultrasonic-assisted supercritical CO2 inactivation of bacterial spores and effect on the physicochemical properties of oil-in-water emulsions. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
37
|
Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Benedito J. Combination of supercritical CO 2 and high-power ultrasound for the inactivation of fungal and bacterial spores in lipid emulsions. ULTRASONICS SONOCHEMISTRY 2021; 76:105636. [PMID: 34192660 PMCID: PMC8254120 DOI: 10.1016/j.ultsonch.2021.105636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 05/20/2021] [Accepted: 06/15/2021] [Indexed: 05/28/2023]
Abstract
For the first time, this study addresses the intensification of supercritical carbon dioxide (SC-CO2) treatments using high-power ultrasound (HPU) for the inactivation of fungal (Aspergillus niger) and bacterial (Clostridium butyricum) spores in oil-in-water emulsions. The inactivation kinetics were analyzed at different pressures (100, 350 and 550 bar) and temperatures (50, 60, 70, 80, 85 °C), depending on the microorganism, and compared to the conventional thermal treatment. The inactivation kinetics were satisfactorily described using the Weibull model. Experimental results showed that SC-CO2 enhanced the inactivation level of both spores when compared to thermal treatments. Bacterial spores (C.butyricum) were found to be more resistant to SC-CO2 + HPU, than fungal (A.niger) ones, as also observed in the thermal and SC-CO2 treatments. The application of HPU intensified the SC-CO2 inactivation of C.butyricum spores, e.g. shortening the total inactivation time from 10 to 3 min at 85 °C. However, HPU did not affect the SC-CO2 inactivation of A.niger spores. The study into the effect of a combined SC-CO2 + HPU treatment has to be necessarily extended to other fungal and bacterial spores, and future studies should elucidate the impact of HPU application on the emulsion's stability.
Collapse
Affiliation(s)
- Angela Gomez-Gomez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Edmundo Brito-de la Fuente
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Críspulo Gallegos
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Jose V Garcia-Perez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Jose Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain.
| |
Collapse
|
38
|
Corrêa JLG, Lopes FJ, Mello Júnior RE, Junqueira JR, Mendonça KS, Macedo LL, Salvio LGA. Drying of persimmon fruit (
Diospyros kaki
L.) pretreated by different osmotic processes. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13809] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Francemir José Lopes
- Department of Food Science Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil
| | | | - João Renato Junqueira
- Faculty of Pharmaceutical Sciences, Food and Nutrition Federal University of Mato Grosso do Sul (UFMS) Campo Grande Minas Gerais Brazil
| | - Kamilla Soares Mendonça
- Department of Agricultural Sciences Federal Institute of Education, Science and Technology of Minas Gerais (IFMG) Bambuí Minas Gerais Brazil
| | - Leandro Levate Macedo
- Department of Food Science Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil
| | | |
Collapse
|
39
|
Xu J, Zhang M, Wang Y, Bhandari B. Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1926480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jingjing Xu
- 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
| | - Yuchuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| |
Collapse
|
40
|
Nicolau‐Lapeña I, Bobo G, Abadias M, Viñas I, Aguiló‐Aguayo I. Combination of sonication with anti‐browning treatments as a strategy to increase the shelf life of fresh‐cut potatoe (cv. Monalisa). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15552] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Iolanda Nicolau‐Lapeña
- Food Technology Department University of LleidaPostharvestAGROTECNIO‐CERCA Center Lleida Catalonia Spain
| | - Gloria Bobo
- IRTAPostharvestParc Científic i Tecnològic Agroalimentari de Lleida Lleida Catalonia Spain
| | - Maribel Abadias
- IRTAPostharvestParc Científic i Tecnològic Agroalimentari de Lleida Lleida Catalonia Spain
| | - Inmaculada Viñas
- Food Technology Department University of LleidaPostharvestAGROTECNIO‐CERCA Center Lleida Catalonia Spain
| | - Ingrid Aguiló‐Aguayo
- IRTAPostharvestParc Científic i Tecnològic Agroalimentari de Lleida Lleida Catalonia Spain
| |
Collapse
|
41
|
Rojas ML, Kubo MTK, Caetano‐Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15113] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Meliza Lindsay Rojas
- Dirección de Investigación y Desarrollo Universidad Privada del Norte (UPN) Trujillo Peru
| | - Mirian T. K. Kubo
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | | | - Pedro E. D. Augusto
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
- Food and Nutrition Research Center (NAPAN) University of São Paulo (USP) São Paulo Brazil
| |
Collapse
|
42
|
Khan A, Beg MR, Waghmare P. Intensification of biokinetics of enzymes using ultrasound-assisted methods: a critical review. Biophys Rev 2021; 13:417-423. [PMID: 34178174 DOI: 10.1007/s12551-021-00806-9] [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: 01/09/2021] [Accepted: 05/04/2021] [Indexed: 01/15/2023] Open
Abstract
The use of low intensity ultrasound has gotten surprising consideration over the last decade as a method for enhancing the catalytic activity of enzyme. Ultrasounds have the potential to significantly influence the activity of the enzymatic processes, provided that the energy input is not so high as to inactivate the enzyme. By providing the variation in parameters, various physical and chemical effects can be attained that can enhance the enzymatic reaction. Ultrasonic reactors are known for their application in bioprocesses. However, the potential of their applications is still limited broadly due to the lack of proper information about their operational and performance parameters. In this review, the detailed information about ultrasonic reactors is provided by defining the different types of reactors and number and position of ultrasonic transducers. Also, it includes mechanism of intensification and influence of ultrasonic parameters (intensity, duty cycle, and frequency) and enzymatic factors (enzyme concentration, temperature, and pH) on the catalytic activity of enzyme during ultrasound treatment.
Collapse
Affiliation(s)
- Altab Khan
- DBT-ICT Centre for Energy Biosciences, Institute of Chemical Technology, Mumbai, Maharashtra 400019 India
| | - Mohd Riyaz Beg
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019 India
| | - Pramod Waghmare
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019 India
| |
Collapse
|
43
|
Rojas ML, Augusto PED, Cárcel JA. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2078-2089. [PMID: 32974925 DOI: 10.1002/jsfa.10830] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 09/03/2020] [Accepted: 09/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins in apple tissue by using ethanol (concentrations 0-300 mL L-1 ) as a pre-treatment to ultrasound-assisted convective drying. Samples were pre-treated in acidified ethanol solutions, with and without anthocyanins, and then dried (50 °C, 1 m s-1 ) by convective and ultrasound-assisted convective (21.77 kHz, 20.5 kW m-3 ) drying. Both the drying process improvement and the obtained product properties were studied. RESULTS The anthocyanins did not influence the drying kinetics. In contrast, time reduction was > 50% by using both ethanol pre-treatments and ultrasound. Ethanol pre-treatments decreased the external resistance to mass transfer, while ultrasound decreased both internal and external resistances. The impregnation increased the anthocyanins (above 947%), which were retained after drying. Colour modifications after pre-treatments and after drying (L*, b*, h° decrease, and a* increase), and antioxidant capacity retention were observed in samples with anthocyanin addition. CONCLUSION The results point that ethanol pre-treatments and ultrasound application can accelerate drying, and through the natural colouring incorporation during pre-treatments, the nutritional properties of dried samples were better retained. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Meliza Lindsay Rojas
- Analysis and Simulation of Agro-food Processes Group (ASPA), Food Technology Department, Universitat Politècnica de València (UPV), Valencia, Spain
- Dirección de Investigación y Desarrollo, Universidad Privada del Norte, Trujillo, Peru
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
- Food and Nutrition Research Centre (NAPAN), University of São Paulo (USP), São Paulo, Brazil
| | - Juan Andrés Cárcel
- Analysis and Simulation of Agro-food Processes Group (ASPA), Food Technology Department, Universitat Politècnica de València (UPV), Valencia, Spain
| |
Collapse
|
44
|
Zhang L, Qiao Y, Wang C, Liao L, Shi D, An K, Hu J. Impact of ultrasound combined with ultrahigh pressure pretreatments on color, moisture characteristic, tissue structure, and sensory quality of freeze‐dried strawberry slices. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lihui Zhang
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology Hubei Provincial Cooperative Innovation Center of Industrial Fermentation Hubei University of Technology Wuhan PR China
| | - Yu Qiao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology Hubei Provincial Cooperative Innovation Center of Industrial Fermentation Hubei University of Technology Wuhan PR China
| | - Li Liao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
| | - Defang Shi
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
| | - Kejing An
- Sericulture and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou PR China
| | - Jianzhong Hu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology Hubei Provincial Cooperative Innovation Center of Industrial Fermentation Hubei University of Technology Wuhan PR China
| |
Collapse
|
45
|
da Silva Barros de Oliveira MH, Ferreira Filho AJM, da Silva Júnior EV, da Silva ES, Paim APS, Honorato FA, Azoubel PM. Impregnation and drying to develop a melon snack enriched in calcium. Journal of Food Science and Technology 2021; 58:672-679. [PMID: 33568861 DOI: 10.1007/s13197-020-04581-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/15/2020] [Accepted: 06/12/2020] [Indexed: 10/24/2022]
Abstract
Melon fortification with calcium by impregnation techniques using a vacuum and/or ultrasound and drying were combined to obtain a snack product. For the impregnation step, samples were immersed in a 2 g 100 mL-1 calcium chloride solution at 25 °C. The samples were dried at 60 °C and an air velocity of 2 m s-1. The influence of the impregnation method on drying kinetics, mass variation, calcium content, water activity, color, and texture was evaluated. All dried samples had reduced water activity. The vacuum impregnated (VI) melons presented higher mass gain and drying time. It resulted in the highest calcium incorporation, increasing up to 13 times the calcium concentration of the samples. The samples dried after submitted to VI showed the greatest differences in color and hardness. However, VI was the most effective technique for calcium incorporation, being the only one capable of producing fortified dried melon.
Collapse
Affiliation(s)
| | - Antonio José Madureira Ferreira Filho
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE 50740-521 Brazil
| | - Edvaldo Vieira da Silva Júnior
- Departamento de Nutrição, Universidade Federal de Pernambuco, Av. Moraes Rego, s/n, Cidade Universitária, Recife, PE 50670-901 Brazil
| | - Edilene Souza da Silva
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE 50740-521 Brazil
| | - Ana Paula Silveira Paim
- Departamento de Química Fundamental, Universidade Federal de Pernambuco, Av. Jornalista Aníbal Fernandes, s/n, Cidade Universitária, Recife, PE 50740-540 Brazil
| | - Fernanda Araújo Honorato
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE 50740-521 Brazil
| | - Patrícia Moreira Azoubel
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE 50740-521 Brazil
| |
Collapse
|
46
|
Dash DR, Pathak SS, Pradhan RC. Improvement in novel ultrasound‐assisted extraction technology of high value‐added components from fruit and vegetable peels. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13658] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dibya Ranjan Dash
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Sumit Sudhir Pathak
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| |
Collapse
|
47
|
Al-Maqtari QA, Ghaleb ADS, Mahdi AA, Al-Ansi W, Noman AE, Wei M, Al-Adeeb A, Yao W. Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability. Food Chem 2021; 350:129249. [PMID: 33610840 DOI: 10.1016/j.foodchem.2021.129249] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/24/2021] [Accepted: 01/28/2021] [Indexed: 12/01/2022]
Abstract
This study investigated the effect of ultrasonic treatments on the properties and stability of the water-in-oil (W/O) emulsion of Pulicaria jaubertii (PJ) extract. The study used different ultrasound powers (0, 100, 200, 400, and 600 W) at two storage degrees (4 and 25 °C) for 28 days. The findings showed that the emulsifying properties were improved to different extents after ultrasonic treatments. The treatment at 600 W showed optimum particle size, polydispersity index, emulsifying property, viscosity properties, and release of total phenolic content than the other powers. However, the ultrasonic power of 400 W gave positive effects on creaming index and antioxidant release compared to 600 W. The emulsion stored at 4 °C presented higher stability than that stored at 25 °C during the 28 days of storage. Microscopically, the increase in sonication power up to 600 W reduced particle size and decreased flocculation, thus resulted in stable emulsions, which is desirable for its applications in food systems.
Collapse
Affiliation(s)
- Qais Ali Al-Maqtari
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Abduljalil D S Ghaleb
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; Faculty of Applied and Medical Science, Al-Razi University, Al-Rebatt St., Sana'a, Yemen
| | - Amer Ali Mahdi
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Waleed Al-Ansi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Abeer Essam Noman
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Minping Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Abdulqader Al-Adeeb
- Laboratory of Industrial Microbiology, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
| |
Collapse
|
48
|
|
49
|
Ulug SK, Jahandideh F, Wu J. Novel technologies for the production of bioactive peptides. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
50
|
Effect of ultrasonic power and frequency on rheological properties of Chinese honey. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|