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Feng M, Zhang M, Adhikari B, Chang L. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review. Food Chem 2024; 448:139077. [PMID: 38518445 DOI: 10.1016/j.foodchem.2024.139077] [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: 12/29/2023] [Revised: 03/10/2024] [Accepted: 03/18/2024] [Indexed: 03/24/2024]
Abstract
Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value, there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound, microwave, infrared, ultraviolet, ionizing radiation, pulse electric field, high hydrostatic pressure, and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action, influencing factors, and status on application of each physical energy field are critically evaluated. In addition, the advantages and disadvantages of each of these energy fields are evaluated, and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm.
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Affiliation(s)
- Min Feng
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Lu Chang
- Shandong Huamei Biology Science & Technology Co, Pingyin, China
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Zheng Y, Zhang S, Yang L, Wei B, Guo Q. Prevention of the Quality Degradation of Antarctic Krill ( Euphausia superba) Meal through Two-Stage Drying. Foods 2024; 13:1706. [PMID: 38890934 PMCID: PMC11171497 DOI: 10.3390/foods13111706] [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: 04/25/2024] [Revised: 05/19/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 °C and 101 kPa, 95 °C and 60 kPa, 75 °C and 101 kPa, 75 °C and 60 kPa, and 75 °C and 20 kPa. The results showed that reducing the drying temperature and vacuum pressure in the second stage had a significant impact on the drying characteristics, sensory quality, and bioactive compounds of krill meal. Among all five groups, the drying condition of 75 °C and 60 kPa maintained a high drying rate while preserving a phospholipid content of 30.01 mg/kg and an astaxanthin content of 37.41 mg/kg. It also effectively reduced the isomerization of astaxanthin and the oxidation of unsaturated fatty acids. These results suggested that the two-stage drying method may contribute to the production of high-quality krill meal.
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Affiliation(s)
- Yao Zheng
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (Y.Z.); (S.Z.); (L.Y.); (B.W.)
- Laoshan Laboratory, Qingdao 266200, China
| | - Shuaishuai Zhang
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (Y.Z.); (S.Z.); (L.Y.); (B.W.)
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Liu Yang
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (Y.Z.); (S.Z.); (L.Y.); (B.W.)
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Banghong Wei
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (Y.Z.); (S.Z.); (L.Y.); (B.W.)
| | - Quanyou Guo
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (Y.Z.); (S.Z.); (L.Y.); (B.W.)
- Laoshan Laboratory, Qingdao 266200, China
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Wu B, Ma Y, Guo Y, Zielinska M, Gao K, Song C, Bouhile Y, Qiu C, Pan Z, Ma H. Research progress in the application of catalytic infrared technology in fruit and vegetable processing. Compr Rev Food Sci Food Saf 2024; 23:e13291. [PMID: 38284592 DOI: 10.1111/1541-4337.13291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 11/13/2023] [Accepted: 12/13/2023] [Indexed: 01/30/2024]
Abstract
Fruit and vegetable processing can effectively maintain the quality and safety of fruit and vegetable-based products while extending the shelf life of products and saving transportation costs. Infrared (IR) technology has been widely used in many operating units of fruit and vegetable processing because of its versatility of uniform heating, high heat transfer efficiency, and minimized damage to fruit and vegetable tissues. Catalytic IR (CIR), compared to traditional electric IR, is powered by natural gas or liquefied gas, which can improve thermal efficiency while significantly saving energy. However, there is no comprehensive overview discussing and summarizing the utilization and application of the CIR technology in fruit and vegetable processing. Therefore, this review aims to highlight recent advances in the application of CIR technology in fruit and vegetable processing. Specifically, a comprehensive discussion of the physicochemical properties and underlying mechanisms of CIR is provided, and its applications as a single method or in combination with other technologies in fruit and vegetable processes, such as blanching, peeling, microbial population reduction, and drying, are also presented. Besides, the currently used laboratory and pilot-scale equipment of CIR has also been summarized.
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Affiliation(s)
- Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yuanjin Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Magda Zielinska
- Department of Biological and Agricultural Engineering, University of California Davis, Davis, California, USA
| | - Kun Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Chenyu Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yasmine Bouhile
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Chengcheng Qiu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California Davis, Davis, California, USA
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
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