1
|
Napiórkowska A, Khaneghah AM, Kurek MA. Essential Oil Nanoemulsions-A New Strategy to Extend the Shelf Life of Smoothies. Foods 2024; 13:1854. [PMID: 38928796 PMCID: PMC11202876 DOI: 10.3390/foods13121854] [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: 05/10/2024] [Revised: 06/01/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.
Collapse
Affiliation(s)
- Alicja Napiórkowska
- Department of Technique and Food Development, Warsaw, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, bud. 32, pok. 109B, 02-787 Warszawa, Poland;
| | - Amin Mousavi Khaneghah
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran 1435713715, Iran;
| | - Marcin Andrzej Kurek
- Department of Technique and Food Development, Warsaw, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, bud. 32, pok. 109B, 02-787 Warszawa, Poland;
| |
Collapse
|
2
|
Katibi KK, Mohd Nor MZ, Yunos KFM, Jaafar J, Show PL. Strategies to Enhance the Membrane-Based Processing Performance for Fruit Juice Production: A Review. MEMBRANES 2023; 13:679. [PMID: 37505045 PMCID: PMC10383906 DOI: 10.3390/membranes13070679] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/23/2023] [Accepted: 07/04/2023] [Indexed: 07/29/2023]
Abstract
Fruit juice is an essential food product that has received significant acceptance among consumers. Harmonized concentration, preservation of nutritional constituents, and heat-responsive sensorial of fruit juices are demanding topics in food processing. Membrane separation is a promising technology to concentrate juice at minimal pressure and temperatures with excellent potential application in food industries from an economical, stable, and standard operation view. Microfiltration (MF) and ultrafiltration (UF) have also interested fruit industries owing to the increasing demand for reduced pressure-driven membranes. UF and MF membranes are widely applied in concentrating, clarifying, and purifying various edible products. However, the rising challenge in membrane technology is the fouling propensity which undermines the membrane's performance and lifespan. This review succinctly provides a clear and innovative view of the various controlling factors that could undermine the membrane performance during fruit juice clarification and concentration regarding its selectivity and permeance. In this article, various strategies for mitigating fouling anomalies during fruit juice processing using membranes, along with research opportunities, have been discussed. This concise review is anticipated to inspire a new research platform for developing an integrated approach for the next-generation membrane processes for efficient fruit juice clarification.
Collapse
Affiliation(s)
- Kamil Kayode Katibi
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Department of Agricultural and Biological Engineering, Faculty of Engineering and Technology, Kwara State University, Malete 23431, Nigeria
| | - Mohd Zuhair Mohd Nor
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, UPM, Serdang 43400, Selangor, Malaysia
| | - Khairul Faezah Md. Yunos
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
| | - Juhana Jaafar
- N29a, Advanced Membrane Technology Research Centre (AMTEC), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, UTM Skudai, Johor Bahru 81310, Johor, Malaysia;
| | - Pau Loke Show
- Department of Chemical Engineering, Khalifa University, Abu Dhabi P.O. Box 127788, United Arab Emirates;
| |
Collapse
|
3
|
Gómez-Llorente H, Fernández-Segovia I, Pérez-Esteve É, Ribes S, Rivas A, Ruiz-Rico M, Barat JM. Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods. Foods 2023; 12:foods12102060. [PMID: 37238878 DOI: 10.3390/foods12102060] [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: 04/28/2023] [Revised: 05/16/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form. Then, the use of immobilized antimicrobials, in an innovative dosage form, was studied by distinguishing two main applications: addition to the food matrix as preservatives or use during processing as technological aids. Having identified the different examples of the immobilization of natural antimicrobial compounds on food-grade supports, the mechanisms of immobilization were studied in detail to provide synthesis and characterization guidelines for future developments. Finally, the contribution of this new technology to decarbonization and energy efficiency of the fruit-derived processing sector and circular economy is discussed in this review.
Collapse
Affiliation(s)
- Héctor Gómez-Llorente
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Isabel Fernández-Segovia
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Édgar Pérez-Esteve
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Susana Ribes
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Alejandro Rivas
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - María Ruiz-Rico
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José M Barat
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| |
Collapse
|
4
|
Zhang A, Han Y, Zhou Z. Characterization of citric acid crosslinked chitosan/gelatin composite film with enterocin CHQS and red cabbage pigment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
5
|
Li R, Zhao L, Yao A, Li Z, Wu F, Ding X, An H, Ye H, Zhang Y, Li H. A paraffin-wax-infused porous membrane with thermo-responsive properties for fouling-release microfiltration. J Memb Sci 2022. [DOI: 10.1016/j.memsci.2022.121284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
6
|
Staszak K, Wieszczycka K. Membrane techniques in the production of beverages. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The most important developments in membrane techniques used in the beverage industry are discussed. Particular emphasis is placed on the production of fruit and vegetable juices and nonalcoholic drinks, including beer and wine. This choice was dictated by the observed consumer trends, who increasingly appreciate healthy food and its taste qualities.
Collapse
Affiliation(s)
- Katarzyna Staszak
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
| | - Karolina Wieszczycka
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
| |
Collapse
|
7
|
Evaluation of hybrid pressure-driven and osmotically-driven membrane process for non-thermal production of apple juice concentrate. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102895] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
8
|
Zhang S, Luo L, Sun X, Ma A. Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12369-12384. [PMID: 34649436 DOI: 10.1021/acs.jafc.1c04020] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Bioactive peptides used for food preservation can prolong the shelf life through bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid oxidation by scavenging free radicals, interacting with metal ions, and inhibiting lipid peroxidation. On the other hand, bioactive peptides can fundamentally inhibit the growth and reproduction of microorganisms by destroying their cell membranes or targeting intracellular components. Besides, bioactive peptides are biocompatible and biodegradable in vivo. Therefore, they are regarded as a promising alternative to chemical preservatives. However, bioactive peptides are easily affected by the external environment in practical application, which hinders their commercialization. Currently, the studies to overcome the weakness focus on encapsulation and chemical synthesis. Bioactive peptides have been applied to the preservation of various foods in experimental research, with good results. In the future, with the deepening understanding of their safety and structure-activity relationship, there may be more bioactive peptides as food preservatives.
Collapse
Affiliation(s)
- Shuhui Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Lu Luo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Xueyan Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
- Key Laboratory of Agro-Microbial Resources and Utilization, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
| |
Collapse
|
9
|
Kirtonia K, Salauddin M, Bharadwaj KK, Pati S, Dey A, Shariati MA, Tilak VK, Kuznetsova E, Sarkar T. Bacteriocin: A new strategic antibiofilm agent in food industries. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102141] [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]
|
10
|
Li S, Zhao S, Pei J, Wang H, Meng H, Vrouwenvelder JS, Li Z. Stimuli-Responsive Lysozyme Nanocapsule Engineered Microfiltration Membranes with a Dual-Function of Anti-Adhesion and Antibacteria for Biofouling Mitigation. ACS APPLIED MATERIALS & INTERFACES 2021; 13:32205-32216. [PMID: 34225456 DOI: 10.1021/acsami.1c07445] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Biofouling remains as a persistent problem impeding the applications of membranes for water and wastewater treatment. Green anti-biofouling of membranes made of natural and environmentally friendly materials and methods is a promising strategy to tackle this problem. Herein, we have developed a functionalized PVDF membrane with stimuli-responsive lysozyme nanocapsules (NCP). These nanocapsules can responsively release lysozyme according to environmental stimuli (pH and redox) induced by bacteria. Results showed that (i) the surface of the functionalized membrane with NCP had enhanced hydrophilicity, reduced roughness, and negative charge, (ii) a remarkable reduction of adsorption of proteins, polysaccharides, and bacteria was achieved by the functionalized membrane, and (iii) the colony forming unit (CFU) of bacteria on a membrane surface was reduced more than 80% within 24 h of contact. In addition, the NCP membrane showed excellent anti-biofouling activity regarding the bacterial viability being 12.5 and 8.3% on the membrane after filtration with 108 CFU mL-1 Escherichia coli and Staphylococcus aureus solution as feed, respectively. The coating layer and assembled nanocapsules endowed the membrane with improved lysozyme stability, anti-adhesion performance, and antibacterial activity. Stimuli-responsive lysozyme nanocapsule engineered microfiltration membranes show great potential for anti-biofouling in future practical application.
Collapse
Affiliation(s)
- Sihang Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuzhen Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jianfei Pei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Haihua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Huanna Meng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Johannes S Vrouwenvelder
- Water Desalination and Reuse Center, King Abdullah University of Science and Technology, Thuwal 23955-6900, Saudi Arabia
| | - Zhenyu Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| |
Collapse
|
11
|
Natural antimicrobial-coated supports as filter aids for the microbiological stabilisation of drinks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111634] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
12
|
Novickij V, Stanevičienė R, Gruškienė R, Badokas K, Lukša J, Sereikaitė J, Mažeika K, Višniakov N, Novickij J, Servienė E. Inactivation of Bacteria Using Bioactive Nanoparticles and Alternating Magnetic Fields. NANOMATERIALS 2021; 11:nano11020342. [PMID: 33573001 PMCID: PMC7911490 DOI: 10.3390/nano11020342] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/18/2021] [Accepted: 01/26/2021] [Indexed: 12/19/2022]
Abstract
Foodborne pathogens are frequently associated with risks and outbreaks of many diseases; therefore, food safety and processing remain a priority to control and minimize these risks. In this work, nisin-loaded magnetic nanoparticles were used and activated by alternating 10 and 125 mT (peak to peak) magnetic fields (AMFs) for biocontrol of bacteria Listeria innocua, a suitable model to study the inactivation of common foodborne pathogen L. monocytogenes. It was shown that L. innocua features high resistance to nisin-based bioactive nanoparticles, however, application of AMFs (15 and 30 min exposure) significantly potentiates the treatment resulting in considerable log reduction of viable cells. The morphological changes and the resulting cellular damage, which was induced by the synergistic treatment, was confirmed using scanning electron microscopy. The thermal effects were also estimated in the study. The results are useful for the development of new methods for treatment of the drug-resistant foodborne pathogens to minimize the risks of invasive infections. The proposed methodology is a contactless alternative to the currently established pulsed-electric field-based treatment in food processing.
Collapse
Affiliation(s)
- Vitalij Novickij
- Faculty of Electronics, Vilnius Gediminas Technical University, 03227 Vilnius, Lithuania;
- Correspondence: (V.N.); (E.S.)
| | - Ramunė Stanevičienė
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (R.S.); (J.L.)
| | - Rūta Gruškienė
- Faculty of Fundamental Sciences, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania; (R.G.); (J.S.)
| | - Kazimieras Badokas
- Institute of Photonics and Nanotechnology, Vilnius University, 10257 Vilnius, Lithuania;
| | - Juliana Lukša
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (R.S.); (J.L.)
| | - Jolanta Sereikaitė
- Faculty of Fundamental Sciences, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania; (R.G.); (J.S.)
| | - Kęstutis Mažeika
- Center for Physical Sciences and Technology, 02300 Vilnius, Lithuania;
| | - Nikolaj Višniakov
- Faculty of Mechanics, Vilnius Gediminas Technical University, 03224 Vilnius, Lithuania;
| | - Jurij Novickij
- Faculty of Electronics, Vilnius Gediminas Technical University, 03227 Vilnius, Lithuania;
| | - Elena Servienė
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (R.S.); (J.L.)
- Faculty of Fundamental Sciences, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania; (R.G.); (J.S.)
- Correspondence: (V.N.); (E.S.)
| |
Collapse
|