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Patial V, Kumar S, Joshi R, Singh D. Biochemical characterization of glutaminase-free L-asparaginases from Himalayan Pseudomonas and Rahnella spp. for acrylamide mitigation. Int J Biol Macromol 2024; 257:128576. [PMID: 38048933 DOI: 10.1016/j.ijbiomac.2023.128576] [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] [Received: 07/07/2023] [Revised: 11/20/2023] [Accepted: 12/01/2023] [Indexed: 12/06/2023]
Abstract
L-asparaginase having low glutaminase activity is important in clinical and food applications. Herein, glutaminase-free L-asparaginase (type I) coding genes from Pseudomonas sp. PCH182 (Ps-ASNase I) and Rahnella sp. PCH162 (Rs-ASNase I) was amplified using gene-specific primers, cloned into a pET-47b(+) vector, and plasmids were transformed into Escherichia coli (E. coli). Further, affinity chromatography purified recombinant proteins to homogeneity with monomer sizes of ~37.0 kDa. Purified Ps-ASNase I and Rs-ASNase I were active at wide pHs and temperatures with optimum activity at 50 °C (492 ± 5 U/mg) and 37 °C (308 ± 4 U/mg), respectively. Kinetic constant Km and Vmax for L-asparagine (Asn) were 2.7 ± 0.06 mM and 526.31 ± 4.0 U/mg for Ps-ASNase I, and 4.43 ± 1.06 mM and 434.78 ± 4.0 U/mg for Rs-ASNase I. Circular dichroism study revealed 29.3 % and 24.12 % α-helix structures in Ps-ASNase I and Rs-ASNase I, respectively. Upon their evaluation to mitigate acrylamide formation, 43 % and 34 % acrylamide (AA) reduction were achieved after pre-treatment of raw potato slices, consistent with 65 % and 59 % Asn reduction for Ps-ASNase I and Rs-ASNase I, respectively. Current findings suggested the potential of less explored intracellular L-asparaginase in AA mitigation for food safety.
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Affiliation(s)
- Vijeta Patial
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176 061, Himachal Pradesh, India; Academy of Scientific & Innovative Research (AcSIR), Ghaziabad 201 002, India
| | - Subhash Kumar
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176 061, Himachal Pradesh, India; Academy of Scientific & Innovative Research (AcSIR), Ghaziabad 201 002, India
| | - Robin Joshi
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176 061, Himachal Pradesh, India
| | - Dharam Singh
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176 061, Himachal Pradesh, India; Academy of Scientific & Innovative Research (AcSIR), Ghaziabad 201 002, India.
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2
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Saini R, Kaur S, Aggarwal P, Dhiman A. The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties. Front Nutr 2023; 10:1178797. [PMID: 37215207 PMCID: PMC10196190 DOI: 10.3389/fnut.2023.1178797] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 04/20/2023] [Indexed: 05/24/2023] Open
Abstract
Introduction Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. Method The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100- 900 W (blanching using microwave). Results For both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix. Discussion Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.
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Affiliation(s)
- Rajni Saini
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sukhpreet Kaur
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Atul Dhiman
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, India
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Danielak M, Przybył K, Koszela K. The Need for Machines for the Nondestructive Quality Assessment of Potatoes with the Use of Artificial Intelligence Methods and Imaging Techniques. SENSORS (BASEL, SWITZERLAND) 2023; 23:1787. [PMID: 36850384 PMCID: PMC9965837 DOI: 10.3390/s23041787] [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: 12/20/2022] [Revised: 01/10/2023] [Accepted: 01/30/2023] [Indexed: 06/18/2023]
Abstract
This article describes chemical and physical parameters, including their role in the storage, trade, and processing of potatoes, as well as their nutritional properties and health benefits resulting from their consumption. An analysis of the share of losses occurring during the production process is presented. The methods and applications used in recent years to estimate the physical and chemical parameters of potatoes during their storage and processing, which determine the quality of potatoes, are presented. The potential of the technologies used to classify the quality of potatoes, mechanical and ultrasonic, and image processing and analysis using vision systems, as well as their use in applications with artificial intelligence, are discussed.
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Affiliation(s)
- Marek Danielak
- Department of Biosystems Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-625 Poznan, Poland
- Lukasiewicz Research Network—Poznań Institute of Technology, Starołecka 31, 60-963 Poznan, Poland
| | - Krzysztof Przybył
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Krzysztof Koszela
- Department of Biosystems Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-625 Poznan, Poland
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4
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Acrylamide mitigation in foods using recombinant L-asparaginase: An extremozyme from Himalayan Pseudomonas sp. PCH182. Food Res Int 2022; 162:111936. [DOI: 10.1016/j.foodres.2022.111936] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 09/10/2022] [Accepted: 09/12/2022] [Indexed: 11/19/2022]
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5
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Effect of synergism between sodium alginate and xanthan gum on characteristics of composite film and gloss of areca nut coating. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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6
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Abstract
Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.
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7
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Zhou C, Okonkwo CE, Inyinbor AA, Yagoub AEA, Olaniran AF. Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments. Crit Rev Food Sci Nutr 2021; 63:1587-1611. [PMID: 34404303 DOI: 10.1080/10408398.2021.1966379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional food processing techniques can no longer meet the ever increasing demand for high quality food across the globe due to its low process efficiency, high energy consumption and low product yield. This review article is focused on the mechanism and application of Infrared (IR) and ultrasound (US) technologies in physical processing of food. We herein present the individual use of IR and US (both mono-frequency and multi-frequency levels) as well as IR and US supported with other thermal and non-thermal technologies to improve their food processing performance. IR and US are recent thermal and non-thermal technologies which have now been successfully used in food industries to solve the demerits of conventional processing technologies. These environmentally-friendly technologies are characterized by low energy consumption, reduced processing time, high mass-transfer rates, better nutrient retention, better product quality, less mechanical damage and improved shelf life. This work could be, with no doubt, useful to the scientific world and food industries by providing insights on recent advances in the use of US and IR technology, which can be applied to improve food processing technologies for better quality and safer products.
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Affiliation(s)
- Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton E Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, Omu-Aran, Kwara state, Nigeria
| | - Adejumoke A Inyinbor
- Department of Physical Sciences, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abiola F Olaniran
- Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, Omu-Aran, Kwara state, Nigeria
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8
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Han L, He YE, Wang S, Cheng W, Ma L, Liu G, Han D, Niu LI. Effects of Methyl Cellulose and Soybean Protein Isolate Coating on Amount of Oil and Chemical Hazards in Chinese Fried Dough Cake. J Food Prot 2021; 84:1333-1339. [PMID: 33770178 DOI: 10.4315/jfp-21-062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Accepted: 03/22/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Fat-related diseases and chemical hazards produced during the frying process pose a major threat to human health. Coatings have been used as a practical method to reduce the amount of oil and chemical hazards associated with fried foods. Methyl cellulose (MC) and soy protein isolate were used as coating materials to pretreat Chinese fried dough cake (CFDC) before frying. The 1.5% MC concentration was the best choice for coating to simultaneously lower oil and chemical hazards in CFDC. The CFDC prepared using 1.5% MC had 11.3% oil, 73.70 μg/kg acrylamide, 0.15 mg KOH/100 kg acid, 8.54 mmol/kg peroxide, p-anisidine value of 6.36, 0.36 μg/g malondialdehyde, 0.13 μg/g 4-hydroxy-2-(E)-hexenal (HHE), 0.51 μg/g 4-hydroxy-2-(E)-nonenal (HNE), and 4,272 μg/kg glycidyl ester. In contrast, the uncoated CFDC had 19.2% oil, 117.55 μg/kg acrylamide, 0.25 mg KOH/100 kg acid, 14.40 mmol/kg peroxide, p-anisidine value of 9.76, 0.63 μg/g malondialdehyde, 0.23 μg/g HHE, 0.86 μg/g HNE, and 5,758 μg/kg glycidyl ester. MC and soy protein isolate enhanced the oil barrier of the coating film, which effectively reduced the heat transfer coefficients, oil transfer, oil oxidation, and chemical hazards in the CFDC. Our work on this edible coating contributes to methods for control of oil and chemical hazards in fried foods. HIGHLIGHTS
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Affiliation(s)
- Lipeng Han
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, People's Republic of China
| | - Y E He
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
| | - Shujie Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
| | - Weiwei Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518016, People's Republic of China
| | - Lukai Ma
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
| | - Dongxue Han
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, People's Republic of China
| | - L I Niu
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, People's Republic of China
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9
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Han L, He Y, Wang S, Cheng W, Ma L, Liu G, Han D, Niu L. Effects of methyl cellulose‐based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15056] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Lipeng Han
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
| | - Ye He
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Shujie Wang
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Weiwei Cheng
- Institute for Advanced Study Shenzhen University Shenzhen 518016 China
| | - Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Dongxue Han
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
| | - Li Niu
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
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10
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Rashid MH, Khan MR, Roobab U, Rajoka MSR, Inam‐ur‐Raheem M, Anwar R, Ahmed W, Jahan M, Ijaz MRA, Asghar MM, Shabbir MA, Aadil RM. Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15582] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Muhammad Hamdan Rashid
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | | | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Raheel Anwar
- Institute of Horticulture University of Agriculture Faisalabad Pakistan
| | - Waqar Ahmed
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Musarrat Jahan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Malik Muhammad Asghar
- Postharvest Research Institute Ayub Agricultural Research Institute Faisalabad Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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11
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High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds. Molecules 2021; 26:molecules26092614. [PMID: 33947110 PMCID: PMC8124339 DOI: 10.3390/molecules26092614] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 12/26/2022] Open
Abstract
HPP at 600 MPa alone, and in combination with US at 20 kHz (200 W), was applied to minimally processed potatoes of two commonly grown cultivars in Ireland. Changes in colour and microbial load (Enterobacteriaceae, total aerobic count, Salmonella, yeasts, and moulds) were monitored in vacuum-packaged potatoes during 14 days of storage at 4 °C. HPP and HPP/US significantly (p < 0.05) affected the colour parameters a*, b*, L*, and ΔE of minimally processed potatoes compared to the controls. Microbial growth was delayed in most of the treated samples with respect to those untreated (controls), while HPP completely inactivated Enterobacteriaceae in both cultivars. Total phenolic content and antioxidant activities were not altered in the treated samples of both varieties when compared to the controls. The levels of chlorogenic acid, ferulic acid, and caffeic acid were decreased after both treatments, with a significant (p < 0.05) increase in quinic acid in the treated samples as opposed to those untreated. A significant (p < 0.05) decrease in the levels of glycoalkaloids, namely α-chaconine and α-solanine, in HPP- and HPP/US-treated potatoes was also observed. These findings suggest that HPP and US can extend the shelf-life of minimally processed potatoes with a negligible impact on their antioxidant activity and phenolic content.
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12
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Zhang J, Yu P, Fan L, Sun Y. Effects of ultrasound treatment on the starch properties and oil absorption of potato chips. ULTRASONICS SONOCHEMISTRY 2021; 70:105347. [PMID: 32956936 PMCID: PMC7786599 DOI: 10.1016/j.ultsonch.2020.105347] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 08/31/2020] [Accepted: 09/10/2020] [Indexed: 05/06/2023]
Abstract
As a non-thermal processing method, the ultrasound treatment prior to the frying process has been demonstrated with great potential in reducing the oil absorption of fried food. This research aimed to evaluate the effect of ultrasound pretreatment on starch properties, water status, pore characteristics, and the oil absorption of potato slices. Ultrasound probe set with two power (360 W and 600 W) at the frequency of 20 kHz for 60 min was applied to perform the pretreatments. The results showed that ultrasound pretreatment led to the surface erosion of starch granules and higher power made the structure of starch disorganized. Moreover, the fraction of bound water and immobilized water were changed after ultrasonic pretreatment. Pores with the minor diameters (0.4-3 μm and 7-12 μm) were formed after ultrasound pretreatment. The penetrated surface oil (PSO) content, and structure oil (STO) content were reduced by 27.31% and 22.25% respectively with lower power ultrasound pretreatment. As the ultrasound power increased, the surface oil (SO) content and PSO content increased by 25.34% and 12.89% respectively, while STO content decreased by 38.05%. By using ultrasonic prior to frying, the quality of potato chips has been greatly improved.
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Affiliation(s)
- Jin Zhang
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi 214122, China
| | - Peibin Yu
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi 214122, China; Yangzhou Sanhe & Simei Pickles CO., LTD, Yangzhou, Jiangsu 225000, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi 214122, China.
| | - Yong Sun
- Yangzhou Sanhe & Simei Pickles CO., LTD, Yangzhou, Jiangsu 225000, China
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13
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Effect of multistage process on the quality, water and oil distribution and microstructure of French fries. Food Res Int 2020; 137:109229. [DOI: 10.1016/j.foodres.2020.109229] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 03/04/2020] [Accepted: 04/08/2020] [Indexed: 11/19/2022]
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14
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Kontominas MG. Use of Alginates as Food Packaging Materials. Foods 2020; 9:E1440. [PMID: 33053627 PMCID: PMC7599891 DOI: 10.3390/foods9101440] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 10/06/2020] [Indexed: 02/07/2023] Open
Abstract
Packaging mainly functions by protecting and preserving its contents. In the case of food packaging, the package protects the contained food product from (i) physical/mechanical damage; (ii) physico-chemical changes due to the effect of light, oxygen, moisture and odors; and (iii) biological changes due to the presence of microorganisms and pests; all the above parameters result in the reduction in product quality and safety. Due to the negative impact of synthetic packaging materials on the environment, research organizations as well as the food industry are currently exploring the possibility of using biodegradable and renewable materials deriving from natural sources. Such biopolymers include: proteins (whey proteins, wheat, corn and soy proteins, gelatin), lipid derivatives (waxes, acetylated triglycerides) and carbohydrates (starch, cellulose and its derivatives, carrageenan, pectin, chitosan, alginates) used in food packaging applications. Alginates are natural hydrophilic polysaccharide biopolymers mainly extracted from marine brown algae. In the form of films or coatings, they exhibit: good film-forming properties, low permeability to O2 and vapors, flexibility, water solubility and gloss while being tasteless and odorless. When combined with additives such as organic acids, essential oils, plant extracts, bacteriocins and nanomaterials, they contribute to the retention of moisture, reduction in shrinkage, retardation of oxidation, inhibition of color and texture degradation, reduction in microbial load, enhancement of sensory acceptability and minimization of cooking losses. Alginates were initially used as a coating for perishable fresh fruits and vegetables to control respiration rate, but can be applied to a wide range of foods, such as meat, poultry, seafood and cheese products, resulting in the extension of product shelf life. When used as part of the principle of active, intelligent and green packaging technologies, alginates can work synergistically to yield a multi-function food packaging system comprising the ultimate goal of food packaging technology.
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Affiliation(s)
- Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
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15
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Devi S, Zhang M, Ju R, Bhandari B. Recent development of innovative methods for efficient frying technology. Crit Rev Food Sci Nutr 2020; 61:3709-3724. [DOI: 10.1080/10408398.2020.1804319] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Shoma Devi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Yangzhou Yechun Food Production & Distribution Co, Yangzhou, 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, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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16
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Yao Y, Pan Y, Liu S. Power ultrasound and its applications: A state-of-the-art review. ULTRASONICS SONOCHEMISTRY 2020; 62:104722. [PMID: 31796328 DOI: 10.1016/j.ultsonch.2019.104722] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2019] [Revised: 07/25/2019] [Accepted: 07/27/2019] [Indexed: 05/25/2023]
Abstract
Ultrasonic processing has attracted increasing attention by people because ultrasonic technology may represent a flexible 'green' alternative for energy efficient processes. The major challenges for the power ultrasound application in real situations are the design and development of specific power ultrasonic systems for large-scale operations. Thus, new families of power ultrasonic transducers have been developed in recent years to meet actual needs, and this contributes to the implementation of power ultrasound of application in many fields such as chemical industry, food industry and manufacturing. This paper presents the current state of ultrasonic transducers of magnetostrictiv type and piezoelectric type as well as applications of power ultrasound in various industrial fields including chemical reactions, drying/dehydration, welding, extraction, heat transfer enhancement, de-ice, enhanced oil recovery, droplet atomization, cleaning and fine particle removal. The review paper helps to understand the current development of power ultrasonic technology and its applications in various situations, and induce extended applications of power ultrasound to more and more fields.
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Affiliation(s)
- Ye Yao
- Institution of Refrigeration & Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yue Pan
- Institution of Refrigeration & Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shiqing Liu
- Institute of Mathematics and Physics, Zhejiang Normal University, Zhejiang 321004, China.
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17
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Current status of emerging food processing technologies in Latin America: Novel non-thermal processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102233] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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18
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Liberty JT, Dehghannya J, Ngadi MO. Effective strategies for reduction of oil content in deep-fat fried foods: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.050] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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19
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Senturk Parreidt T, Müller K, Schmid M. Alginate-Based Edible Films and Coatings for Food Packaging Applications. Foods 2018; 7:E170. [PMID: 30336642 PMCID: PMC6211027 DOI: 10.3390/foods7100170] [Citation(s) in RCA: 202] [Impact Index Per Article: 33.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 09/20/2018] [Accepted: 10/14/2018] [Indexed: 01/08/2023] Open
Abstract
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.
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Affiliation(s)
- Tugce Senturk Parreidt
- Chair of Food Packaging Technology, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Weihenstephaner Steig 22, 85354 Freising, Germany.
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
| | - Kajetan Müller
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
- Faculty of Mechanical Engineering, University of Applied Science Kempten, Bahnhofstraße 61, 87435 Kempten, Germany.
| | - Markus Schmid
- Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany.
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Mousa RMA. Simultaneous inhibition of acrylamide and oil uptake in deep fat fried potato strips using gum Arabic-based coating incorporated with antioxidants extracted from spices. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Uzoejinwa BB, Onwude DI, Yang X. Application of pretreatment methods on agricultural products prior to frying: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:456-466. [PMID: 28657649 DOI: 10.1002/jsfa.8502] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 06/14/2017] [Accepted: 06/18/2017] [Indexed: 06/07/2023]
Abstract
Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ayobami Olayemi Oladejo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Daniel I Onwude
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria
| | - Xue Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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