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Postharvest storage properties and quality kinetic models of cherry tomatoes treated by high-voltage electrostatic fields. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Barbhuiya RI, Singha P, Singh SK. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Res Int 2021; 149:110647. [PMID: 34600649 DOI: 10.1016/j.foodres.2021.110647] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
Non-thermal food processing is a viable alternative to traditional thermal processing to meet customer needs for high-quality, convenient and minimally processed foods. They are designed to eliminate elevated temperatures during processing and avoid the adverse effects of heat on food products. Numerous thermal and novel non-thermal technologies influence food structure at the micro and macroscopic levels. They affect several properties such as rheology, flavour, process stability, texture, and appearance at microscopic and macroscopic levels. This review presents existing knowledge and advances on the impact of non-thermal technologies, for instance, cold plasma treatment, irradiation, high-pressure processing, ultrasonication, pulsed light technology, high voltage electric field and pulsed electric field treatment on the structural changes of food components. An extensive review of the literature indicates that different non-thermal processing technologies can affect the food components, which significantly affects the structure of food. Applications of novel non-thermal technologies have shown considerable impact on food structure by altering protein structures via free radicals or larger or smaller molecules. Lipid oxidation is another process responsible for undesirable effects in food when treated with non-thermal techniques. Non-thermal technologies may also affect starch properties, reduce molecular weight, and change the starch granule's surface. Such modification of food structure could create novel food textures, enhance sensory properties, improve digestibility, improve water-binding ability and improve mediation of gelation processes. However, it is challenging to determine these technologies' influence on food components due to differences in their primary operation and equipment design mechanisms and different operating conditions. Hence, to get the most value from non-thermal technologies, more in-depth research about their effect on various food components is required.
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Affiliation(s)
- Rahul Islam Barbhuiya
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
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3
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Yusuf E, Tkacz K, Turkiewicz IP, Wojdyło A, Nowicka P. Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03857-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
AbstractTwelve carrot varieties in different colours and sizes were investigated for chemical properties (dry matter, ash, pectins, titratable acidity, and pH), contents of vitamin C, sugar, organic acids, mineral (sodium, potassium, calcium, iron, and magnesium), and anti-oxidant activities (ABTS, FRAP, and ORAC). Moreover, total polyphenolics and total tetraterpenoids of colourful carrot varieties were presented. According to the study, sucrose was the dominant sugar and isocitric acid was the most common organic acid in carrot samples. In the case of mineral content, potassium, sodium, calcium, magnesium, and iron were identified, while copper was not identified in carrots. Additionally, most of the analyzed carrots were a good source of pectins (average—1.3%), except for mini-orange carrot. Purple-coloured carrot samples demonstrated the highest results for total sugar (11.2 g/100 g fm), total organic acid (2.8 g/100 g fm), total polyphenolic contents (224.4 mg/100 g fm), and anti-oxidant activities (17.1 mmol Trolox equivalents/100 g dm). In turn, the lowest results were observed in normal yellow carrot for total polyphenols (7.3 mg/100 g fm), and anti-oxidant activities (2.5 mmol Trolox equivalents/100 g dm); besides, the lowest total tetraterpenoids were determined in micro-white carrot—0.2 mg/100 g fm.
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Fei J, Ding B, Koh SW, Ge J, Wang X, Lee L, Sun Z, Yao M, Chen Y, Gao H, Li H. Mechanistic Investigation of Electrostatic Field-Enhanced Water Evaporation. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2021; 8:e2100875. [PMID: 34309229 PMCID: PMC8456210 DOI: 10.1002/advs.202100875] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 05/16/2021] [Indexed: 05/11/2023]
Abstract
Investigations on external electrostatic field (EEF)-enhanced liquid water evaporation have been reported decades ago, which suggest that molecular alignment and polarization tuned by EEF accelerating the phase change process could be responsible for EEF-enhanced water evaporation. However, a detailed study revealing the role of EEF in altering the intermolecular and intramolecular water structure is lacking. Herein, an EEF is proved to tune water state by accelerating the thermal movement of water molecules, lowering the molecular escaping energy, and loosening the hydrogen bond structure. The detailed mechanisms and field interactions (heat and electrostatic) are investigated by in situ Raman characterizations and molecular dynamic simulations, which reveal that an EEF can effectively reduce the free energy barrier of water evaporation and then increase the evaporated water molecule flux. As a proof of concept, an EEF is integrated into an interfacial two-dimentional solar steam generator, enhancing the efficiency by up to 15.6%. Similar to a catalyst lowing activation energy and enhancing kinetics of a chemical reaction, the EEF enhances water state tuning, lowers evaporation enthalpy, and then boosts steam generation rate with negligible additional energy consumption, which can serve as a generic method for water evaporation enhancement in water harvesting, purification, and beyond.
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Affiliation(s)
- Jipeng Fei
- School of Mechanical and Aerospace EngineeringNanyang Technological UniversitySingapore639798Singapore
| | - Bin Ding
- Institute of Solid MechanicsBeihang UniversityBeijing100191P. R. China
- Institute of High Performance ComputingA*STARSingapore138632Singapore
| | - See Wee Koh
- School of Mechanical and Aerospace EngineeringNanyang Technological UniversitySingapore639798Singapore
| | - Junyu Ge
- School of Mechanical and Aerospace EngineeringNanyang Technological UniversitySingapore639798Singapore
| | - Xingli Wang
- School of Electric and Electronic EngineeringNanyang Technological UniversitySingapore639798Singapore
| | - Liquan Lee
- School of Mechanical and Aerospace EngineeringNanyang Technological UniversitySingapore639798Singapore
| | - Zixu Sun
- School of Mechanical and Aerospace EngineeringNanyang Technological UniversitySingapore639798Singapore
| | - Mengqi Yao
- School of Mechanical and Aerospace EngineeringNanyang Technological UniversitySingapore639798Singapore
| | - Yonghao Chen
- School of Chemical and Biomedical EngineeringNanyang Technological UniversitySingapore637457Singapore
| | - Huajian Gao
- School of Mechanical and Aerospace EngineeringNanyang Technological UniversitySingapore639798Singapore
- Institute of High Performance ComputingA*STARSingapore138632Singapore
| | - Hong Li
- School of Mechanical and Aerospace EngineeringNanyang Technological UniversitySingapore639798Singapore
- School of Electric and Electronic EngineeringNanyang Technological UniversitySingapore639798Singapore
- CINTRA CNRS/NTU/THALESUMI 3288Research Techno PlazaSingapore637553Singapore
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Huang P, Xu L, Xie Y. Biomedical Applications of Electromagnetic Detection: A Brief Review. BIOSENSORS 2021; 11:225. [PMID: 34356696 PMCID: PMC8301974 DOI: 10.3390/bios11070225] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/29/2021] [Accepted: 07/03/2021] [Indexed: 01/01/2023]
Abstract
This paper presents a review on the biomedical applications of electromagnetic detection in recent years. First of all, the thermal, non-thermal, and cumulative thermal effects of electromagnetic field on organism and their biological mechanisms are introduced. According to the electromagnetic biological theory, the main parameters affecting electromagnetic biological effects are frequency and intensity. This review subsequently makes a brief review about the related biomedical application of electromagnetic detection and biosensors using frequency as a clue, such as health monitoring, food preservation, and disease treatment. In addition, electromagnetic detection in combination with machine learning (ML) technology has been used in clinical diagnosis because of its powerful feature extraction capabilities. Therefore, the relevant research involving the application of ML technology to electromagnetic medical images are summarized. Finally, the future development to electromagnetic detection for biomedical applications are presented.
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Affiliation(s)
- Pu Huang
- School of Instrumentation and Optoelectronic Engineering, Beihang University, Beijing 100191, China;
| | - Lijun Xu
- Beijing Advanced Innovation Centre for Big Data-Based Precision Medicine, Beihang University, Beijing 100191, China;
| | - Yuedong Xie
- School of Instrumentation and Optoelectronic Engineering, Beihang University, Beijing 100191, China;
- Beijing Advanced Innovation Centre for Big Data-Based Precision Medicine, Beihang University, Beijing 100191, China;
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Effect of Oxidative Stress on Physicochemical Quality of Taiwanese Seagrape (Caulerpa lentillifera) with the Application of Alternating Current Electric Field (ACEF) during Post-Harvest Storage. Processes (Basel) 2021. [DOI: 10.3390/pr9061011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Abstract
This study aims to determine the physicochemical quality of seagrape (Caulerpa lentillifera) as a freshness label for products cultivated in different seasons. The applied post-harvest storage experiments compared between, within and without seawater that led to oxidative stress conditions. Water content, malondialdehyde (MDA) compound, total phenolic content (TPC), and chlorophyll content were observed at 0, 3, 6, and 9 days of storage. The storage without seawater showed sharper quality reductions by reaching 20–40% of water loss, 70–90% of MDA production, 15–25% of TPC reduction, and 40–60% of total chlorophyll degradation. The storage within seawater showed lower quality reductions due to the specific growth rates still reaching 5–10%. This study found that the greater the physicochemical quality, the slower the decomposition rates of the stored seagrape during storage. Therefore, the seagrapes’ obvious discoloration occurred earlier in winter, followed by summer and spring. Kinetics of chlorophyll degradation on seagrape in different seasons meet different order-reactions during storage. Furthermore, alternating current electric field (ACEF) treatment with 125 kV/m of intensity for 60 min can lower the spring seagrapes’ physicochemical quality by reaching 10–30% of inhibition, resulting in the shelf-life extension for up to 12 days of post-harvest storage.
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Physicochemical properties, bioactive compounds and total antioxidant activity of Blackberry (Syzygium cumini L.) juice retained by preservatives during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00933-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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8
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Anukiruthika T, Moses J, Anandharamakrishnan C. Electrohydrodynamic drying of foods: Principle, applications, and prospects. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110449] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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9
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Antibacterial activity and mechanism of high voltage electrostatic field (HVEF) against Staphylococcus aureus in medium plates and food systems. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107566] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Rahbari M, Hamdami N, Mirzaei H, Jafari SM. Investigation of the histological and textural properties of chicken breast thawed by high voltage electric field. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13543] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mahshid Rahbari
- Iranian National Standards Organization Standards Administration of Isfahan Isfahan Iran
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Nasser Hamdami
- Department of Food Science and Technology Isfahan University of Technology Isfahan Iran
| | - Habibollah Mirzaei
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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Qureshi TM, Nadeem M, Maken F, Tayyaba A, Majeed H, Munir M. Influence of ultrasound on the functional characteristics of indigenous varieties of mango (Mangifera indica L.). ULTRASONICS SONOCHEMISTRY 2020; 64:104987. [PMID: 32006934 DOI: 10.1016/j.ultsonch.2020.104987] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 01/20/2020] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
The present study was conducted to evaluate the effect of ultrasonic (US) treatment on chemical characteristics and antioxidant potential of pulps obtained from eight mango varieties indigenous to Pakistan. There was a significant (p < 0.05) effect of varieties and US treatment on chemical characteristics i.e. pH, acidity, TSS, vitamin C contents, total sugars (%), reducing sugars (%) and non-reducing sugars (%). Microstructure evaluation of pulp from all mango varieties showed deshaped middle lamella and cell wall of cells after 8 min of US treatment. At 4 min of US treatment as per shaped cell wall and middle lamella, the chemical characteristics and antioxidant potential were higher. The total phenolics (TP), flavonoids (TF) and total antioxidant activity (TAA) of pulp from most varieties increased significantly (p < 0.05) after US treatment for 4 min but decreased successively after each treatment i.e. 8 and 12 min. The maximum value (314.17 μg AAE/mL pulp) of DPPH was shown by pulp from Dosehri and the minimum (158.67 μg AAE/mL pulp) was found in pulp from Langra before US treatment. The DPPH values of pulp from most of the varieties increased significantly (p < 0.05) after US treatment for 4 min but decreased successively after each treatment but pulp from Langra showed increasing trend after 8 min of US treatment which decreased after 12 min of treatment. The total anthocyanin (TA) values of pulp from Chaunsa, Dosehri, Sindhri, Gulab Khas and Langra increased abruptly after US treatment for 4 min but decreased successively after subsequent treatment. The pulp from Desi, Anwar Ratol, Gulab Khas and Langra showed an abrupt decrease in TA after 8 min of US treatment. An increasing trend of values of total carotenoids (TC) was shown by pulp from all mango varieties after 4 min of US treatment but decreasing trend was observed with subsequent increase in time of US treatment.
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Affiliation(s)
- Tahir Mahmood Qureshi
- Department of Food Sciences, Cholistan University of Veterinary & Animal Sciences, Bahawalpur, Pakistan.
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Pakistan
| | - Farzana Maken
- Institute of Food Science and Nutrition, University of Sargodha, Pakistan
| | - Anum Tayyaba
- Institute of Food Science and Nutrition, University of Sargodha, Pakistan
| | - Hamid Majeed
- Department of Food Sciences, Cholistan University of Veterinary & Animal Sciences, Bahawalpur, Pakistan
| | - Masooma Munir
- Food Science Research Institute, National Agricultural Research Centre, Islamabad, Pakistan
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12
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Xu CC, Yu H, Xie P, Sun BZ, Wang XY, Zhang SS. Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage. Foods 2020; 9:foods9040478. [PMID: 32290142 PMCID: PMC7230492 DOI: 10.3390/foods9040478] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 03/28/2020] [Accepted: 04/06/2020] [Indexed: 12/03/2022] Open
Abstract
The purpose was to investigate the quality characteristics of dry-cured beef with different storage times under a high-voltage electrostatic field (HVEF) condition. The pH, moisture content, meat color, and volatile compounds of dry-cured beef samples treated with HVEF (3 kV) were compared with those of a common refrigerator (CON) at days 0, 3, 7, 10, and 14. The results showed that, compared with CON group, the decline rates of the pH and moisture content of beef and ∆E values were lower under HVEF storage condition. From the fingerprints, the 42 volatile compounds identified were mainly aldehydes, alcohols, ketones, and esters. The benzaldehyde, trimethyl pyrazine, and maltol contents in the HVEF group exhibited a dramatic increase after 10 days of storage. Principal component analysis revealed clustering of compound classes, distributed in a separate time. Based on the above findings, we concluded that HVEF treatment could promote color stability and enhance characteristic flavor during the storage of dry-cured beef. These results suggested that HVEF might be applicable for dry-cured meat storage techniques.
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Affiliation(s)
- Chen-Chen Xu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (C.-C.X.); (P.X.); (B.-Z.S.)
| | - Hui Yu
- Shandong Agriculture and Engineering College, Jinan 250100, China; (H.Y.); (X.-Y.W.)
| | - Peng Xie
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (C.-C.X.); (P.X.); (B.-Z.S.)
| | - Bao-Zhong Sun
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (C.-C.X.); (P.X.); (B.-Z.S.)
| | - Xiang-Yuan Wang
- Shandong Agriculture and Engineering College, Jinan 250100, China; (H.Y.); (X.-Y.W.)
| | - Song-Shan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (C.-C.X.); (P.X.); (B.-Z.S.)
- Correspondence: ; Tel.: +86-010-62816010
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Cao M, Gao Q. Effects of high-voltage electric field treatment on physicochemical properties of potato starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00229-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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14
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Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage. BEVERAGES 2018. [DOI: 10.3390/beverages4030050] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8° with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity assay (CUPRAC) methods were also investigated. The green- and yellow-tinted beverage was especially rich in potassium and calcium. The total phenolics and bioaccessible phenolics of the beverage were identified as 174.06 ± 24.53 mg Gallic Acid Equivalent (GAE) 100 mL−1 and 96.07 ± 3.96 mg GAE 100 mL−1, correspondingly. Antioxidant capacity was 27.20 ± 1.09 μmol trolox mL−1, and the bioaccessible antioxidant capacity was 0.17 ± 0.02 μmol trolox mL−1 in DPPH. Measured antioxidant capacity and bioaccessible antioxidant capacity with other assays were 22.41 ± 2.49 and 3.09 ± 0.44 μmol trolox mL−1 for FRAP; 21.09 ± 1.65 and 0.02 ± 0.00 μmol trolox mL−1 for CUPRAC. In addition to its nutritional and functional features, Erica arborea tea beverage is preferred in accordance with the panelists’ sensorial decision.
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Wang Q, Li Y, Sun DW, Zhu Z. Enhancing Food Processing by Pulsed and High Voltage Electric Fields: Principles and Applications. Crit Rev Food Sci Nutr 2018; 58:2285-2298. [PMID: 29393667 DOI: 10.1080/10408398.2018.1434609] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Improvements in living standards result in a growing demand for food with high quality attributes including freshness, nutrition and safety. However, current industrial processing methods rely on traditional thermal and chemical methods, such as sterilization and solvent extraction, which could induce negative effects on food quality and safety. The electric fields (EFs) involving pulsed electric fields (PEFs) and high voltage electric fields (HVEFs) have been studied and developed for assisting and enhancing various food processes. In this review, the principles and applications of pulsed and high voltage electric fields are described in details for a range of food processes, including microbial inactivation, component extraction, and winemaking, thawing and drying, freezing and enzymatic inactivation. Moreover, the advantages and limitations of electric field related technologies are discussed to foresee future developments in the food industry. This review demonstrates that electric field technology has a great potential to enhance food processing by supplementing or replacing the conventional methods employed in different food manufacturing processes. Successful industrial applications of electric field treatments have been achieved in some areas such as microbial inactivation and extraction. However, investigations of HVEFs are still in an early stage and translating the technology into industrial applications need further research efforts.
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Affiliation(s)
- Qijun Wang
- a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center , Guangzhou 510641 , China
| | - Yifei Li
- a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center , Guangzhou 510641 , China
| | - Da-Wen Sun
- a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center , Guangzhou 510641 , China.,d Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre , University College Dublin, National University of Ireland , Belfield , Dublin 4 , Ireland
| | - Zhiwei Zhu
- a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center , Guangzhou 510641 , China
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Rahbari M, Hamdami N, Mirzaei H, Jafari SM, Kashaninejad M, Khomeiri M. Effects of high voltage electric field thawing on the characteristics of chicken breast protein. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.006] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Misra NN, Martynenko A, Chemat F, Paniwnyk L, Barba FJ, Jambrak AR. Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies. Crit Rev Food Sci Nutr 2017; 58:1832-1863. [DOI: 10.1080/10408398.2017.1287660] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- N. N. Misra
- GTECH, Research & Development, General Mills India Private Limited, Mumbai, India
| | - Alex Martynenko
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Canada
| | - Farid Chemat
- Avignon University, INRA, Green Extraction Team, Avignon, France
| | - Larysa Paniwnyk
- Faculty of Health and Life Sciences, Coventry University, U.K
| | - Francisco J. Barba
- Faculty of Pharmacy, Preventive Medicine & Public Health, Food Science, Toxicology & Forensic Medicine Department, University of València, València, Spain
| | - Anet Režek Jambrak
- Faculty of Food Technology & Biotechnology, University of Zagreb, Zagreb, Croatia
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18
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Saeeduddin M, Abid M, Jabbar S, Wu T, Yuan Q, Riaz A, Hu B, Zhou L, Zeng X. Nutritional, microbial and physicochemical changes in pear juice under ultrasound and commercial pasteurization during storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13237] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muhammad Saeeduddin
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Muhammad Abid
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Department of Food Technology; Pir Mehr Ali Shah Arid Agriculture University; Rawalpindi Pakistan
| | - Saqib Jabbar
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Food Science and Product Development Institute National Agricultural Research Center; Islamabad Pakistan
| | - Tao Wu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Qingxia Yuan
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Asad Riaz
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Bing Hu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Li Zhou
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xiaoxiong Zeng
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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Anaya-Esparza LM, Velázquez-Estrada RM, Roig AX, García-Galindo HS, Sayago-Ayerdi SG, Montalvo-González E. Thermosonication: An alternative processing for fruit and vegetable juices. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.020] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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20
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Liu CE, Chen WJ, Chang CK, Li PH, Lu PL, Hsieh CW. Effect of a high voltage electrostatic field (HVEF) on the shelf life of persimmons (Diospyros kaki). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.060] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Dalvi-Isfahan M, Hamdami N, Le-Bail A, Xanthakis E. The principles of high voltage electric field and its application in food processing: A review. Food Res Int 2016; 89:48-62. [DOI: 10.1016/j.foodres.2016.09.002] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Revised: 08/19/2016] [Accepted: 09/01/2016] [Indexed: 11/27/2022]
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22
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Effect of adjustable parallel high voltage on biochemical indicators and actomyosin Ca2+-ATPase from tilapia (Orechromis niloticus). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.074] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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He X, Jia G, Tatsumi E, Liu H. Effect of corona wind, current, electric field and energy consumption on the reduction of the thawing time during the high-voltage electrostatic-field (HVEF) treatment process. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1706-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Ko WC, Yang SY, Chang CK, Hsieh CW. Effects of adjustable parallel high voltage electrostatic field on the freshness of tilapia (Orechromis niloticus) during refrigeration. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.019] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Guimarães IC, dos Reis KC, Menezes EGT, Borges PRS, Rodrigues AC, Leal R, Hernandes T, de Carvalho EHN, Vilas Boas EVDB. Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots. Int J Food Sci Nutr 2016; 67:141-52. [PMID: 26857136 DOI: 10.3109/09637486.2015.1137890] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This work evaluates fresh-cut carrots (FCC) coated with montmorillonite (MMT) subjected to passive modified atmosphere packaging. Carrots were sanitized, cooled, peeled and sliced. Half of the FCC were coated with MMT nanoparticle film and the other half were not. All FCCs were packed in a polypropylene rigid tray, covered with a polypropylene rigid lid or sealed with polyethylene + propylene film, in four treatments (RL, rigid lid; RLC, rigid lid + coating; ST, sealed tray; STC, sealed tray + coating). FCCs were stored at 4 °C and were analyzed weekly for 4 weeks (total antioxidant activity by 2,2-diphenyl-1-picryl hydrazyl method and the β-carotene/linoleic acid, phenolic compounds, organic acids and volatile compounds). The use of coating film with starch nanoparticles and a modified atmosphere leads to the preservation of the total antioxidant activity, the volatile and organic acids of FCC.
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Affiliation(s)
- Isabela Costa Guimarães
- a Food Science Department , Federal University of Lavras , Lavras , Brazil ;,b Federal University of Viçosa, Campus Rio Paranaíba , Rio Paranaíba , Brazil
| | | | - Evandro Galvão Tavares Menezes
- a Food Science Department , Federal University of Lavras , Lavras , Brazil ;,b Federal University of Viçosa, Campus Rio Paranaíba , Rio Paranaíba , Brazil
| | | | | | - Renato Leal
- a Food Science Department , Federal University of Lavras , Lavras , Brazil
| | - Thais Hernandes
- a Food Science Department , Federal University of Lavras , Lavras , Brazil
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27
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Quality Markers of Functional Tomato Juice with Added Apple Phenolic Antioxidants. BEVERAGES 2016. [DOI: 10.3390/beverages2010004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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28
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Martínez-Flores HE, Garnica-Romo MG, Bermúdez-Aguirre D, Pokhrel PR, Barbosa-Cánovas GV. Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. Food Chem 2015; 172:650-6. [DOI: 10.1016/j.foodchem.2014.09.072] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Revised: 09/10/2014] [Accepted: 09/12/2014] [Indexed: 11/30/2022]
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29
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Barba FJ, Grimi N, Vorobiev E. New Approaches for the Use of Non-conventional Cell Disruption Technologies to Extract Potential Food Additives and Nutraceuticals from Microalgae. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9095-6] [Citation(s) in RCA: 131] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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30
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He X, Liu R, Tatsumi E, Nirasawa S, Liu H. Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.12.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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He X, Liu R, Nirasawa S, Zheng D, Liu H. Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.023] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Badr HM, Mahmoud KA. Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage. Food Chem 2011; 127:1119-30. [DOI: 10.1016/j.foodchem.2011.01.113] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2010] [Revised: 11/23/2010] [Accepted: 01/26/2011] [Indexed: 11/26/2022]
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33
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Hsieh CW, Lai CH, Lee CH, Ko WC. Effects of high-voltage electrostatic fields on the quality of tilapia meat during refrigeration. J Food Sci 2011; 76:M312-7. [PMID: 22417503 DOI: 10.1111/j.1750-3841.2011.02218.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Fresh fish is typically brought to market refrigerated at approximately 4 °C, R-storage. A storage method has been devised that combines refrigeration with a high-voltage electrostatic field (100 kV/m; E-storage). It was developed to improve the quality and prolong the shelf life of foods. This study investigated changes in the freshness of tilapia meat under E-storage conditions. The total viable count of tilapia reached 10⁷ CFU/g on the 7th d of refrigeration in R-storage. By the 6th d, K-value had increased from 20% to 61.7% for E-storage and to 94.7% for R-storage. Volatile basic nitrogen had increased from 12.54 mg/100 g to about 24.34 and 25.03 mg/100 g for R- and E-storage (on the 7th and 10th d), respectively. The sensory assessment also indicated that E-storage yielded an improvement in quality over that of R-storage. Practical application of the study model has the potential to prolong the freshness of fish.
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Affiliation(s)
- Chang-Wei Hsieh
- Dept. of Medicinal Botanicals and Health Care, Da-Yeh Univ., 168 Univ. Rd, Da-Tsuen, Chang-Hua, Taiwan, Republic of China
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34
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Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.02.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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