1
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Walkling-Ribeiro M, Jacob T, Ahrné L. Impact of pulsed electric field intensity on the cream separation efficiency from bovine milk and physico-chemical properties of the cream. Food Res Int 2024; 180:114074. [PMID: 38395577 DOI: 10.1016/j.foodres.2024.114074] [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: 12/03/2023] [Revised: 01/25/2024] [Accepted: 01/29/2024] [Indexed: 02/25/2024]
Abstract
Low-temperature (9-12 °C) pulsed electric field (PEF) was investigated in milk before cream separation at different intensities (9-27 kV/cm, 66 μs, 16-28 kJ/L) regarding its potential to render processing more sustainable, retain a high physico-chemical quality, enhance functional properties, and gently modify the structure of the milk fat globule membrane (MFGM). Cream volume per L milk were most efficiently increased by 31 % at the lowest PEF intensity in comparison to untreated milk and cream (P < 0.05). Untreated and PEF-treated milk and obtained cream were assessed with compositional (fat, protein, casein, lactose, and total solids content) and particle size distribution analyses, showing no significant differences (P ≥ 0.05) and, thus, indicating retention of 'native-like' product quality. Overrun and stability of cream, whipped for 20 and 60 s at 15000 rpm using a high-shear mixer, were improved most notably by the lowest and the highest PEF intensities, achieving up to 69 % enlarged overrun and up to 22 % higher stability, respectively (P < 0.05), than in untreated whipped cream. Protein component analyses for milk and cream were carried out by sodium dodecylsulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Noticeable differences between untreated and PEF-treated milk were not observed, but the SDS-PAGE results for cream showed noticeably different bands for some of the protein components, indicating structural changes in MFGM-, whey-, and phospho-proteins due to PEF and/or separator processing effects. More intense bands of xanthine oxidase, xanthine dehydrogenase, butyrophilin, bovine serum albumine, adipophilin (ADPH), and glycoproteins PAS6/7 were observed specifically at 21 kV/cm. Gentle electroporation of both MFGM layers by PEF was determined based on the changes in MFGM monolayer components, such as ADPH and PAS 6/7, exhibiting intensified bands. PEF intensity-dependent impact on the structure of MFGM and casein, leading to a reconfiguration of the cream matrix due to different structuring interactions among proteins, among milk fat globules, and between fat and protein components, was suggested. Overall, low-temperature PEF applied at different intensities showed great potential for gentle, efficient, and functional properties-tailored dairy processing and may also enable effective extraction of highly bioactive ingredients from dairy sources.
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Affiliation(s)
- Markus Walkling-Ribeiro
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Thomas Jacob
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Institut Agro Dijon, 26 Boulevard Dr Petitjean, 21000 Dijon, France
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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2
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Shi R, Mu Z, Hu J, Jiang Z, Hou J. Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37811663 DOI: 10.1080/10408398.2023.2263571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
BACKGROUND Milk proteins (MPs) have been widely used in the food industry due to their excellent functionalities. However, MPs are thermal-unstable substances and their functional properties are easily affected by heat treatment. Emerging non-thermal approaches (i.e., high-pressure homogenization (HPH), ultrasound (US), pulsed electric field (PEF)) have been increasingly popular. A detailed understanding of these approaches' impacts on the structure and functionalities of MPs can provide theoretical guidance for further development to accelerate their industrialization. SCOPE AND APPROACH This review assesses the mechanisms of HPH, US and PEF technologies on the structure and functionalities of MPs from molecular, mesoscopic and macroscopic levels, elucidates the modifications of MPs by these theologies combined with other methods, and further discusses their existing issues and the development in the food filed. KEY FINDINGS AND CONCLUSIONS The structure of MPs changed after HPH, US and PEF treatment, affecting their functionalities. The changes in these properties of MPs are related to treated-parameters of used-technologies, the concentration of MPs, as well as molecular properties. Additionally, these technologies combined with other methods could obtain some outstanding functional properties for MPs. If properly managed, these theologies can be tailored for manufacturing superior functional MPs for various processing fields.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng, PR China
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Zhishen Mu
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Jialun Hu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
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3
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Mohamad A, Shah NNAK, Sulaiman A, Mohd Adzahan N, Arshad RN, Aadil RM. The Impact of Pulsed Electric Fields on Milk's Macro- and Micronutrient Profile: A Comprehensive Review. Foods 2023; 12:foods12112114. [PMID: 37297369 DOI: 10.3390/foods12112114] [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: 04/21/2023] [Revised: 05/18/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
Consumers around the world are attracted to products with beneficial effects on health. The stability, functionality, and integrity of milk constituents are crucial determinants of product quality in the dairy industry. Milk contains macronutrients and micronutrients that aid in a wide range of physiological functions in the human body. Deficiencies of these two types of nutrients can confine growth in children and increase the risk of several diseases in adults. The influence of pulsed electric fields (PEF) on milk has been extensively reviewed, mostly concentrating on the inactivation of microbes and enzymes for preservation purposes. Therefore, the information on the variations of milk macro- and micronutrients treated by PEF has yet to be elucidated and it is imperative as it may affect the functionality, stability, and integrity of the milk and dairy products. In this review, we describe in detail the introduction, types, and components of PEF, the inactivation mechanism of biological cells by PEF, as well as the effects of PEF on macro- and micronutrients in milk. In addition, we also cover the limitations that hinder the commercialization and integration of PEF in the food industry and the future outlook for PEF. The present review consolidates the latest research findings investigating the impact of PEF on the nutritional composition of milk. The assimilation of this valuable information aims to empower both industry professionals and consumers, facilitating a thorough understanding and meticulous assessment of the prospective adoption of PEF as an alternative technique for milk pasteurization.
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Affiliation(s)
- Azizah Mohamad
- Food Biotechnology Research Centre, Agro-Biotechnology Institute (ABI), National Institutes of Biotechnology Malaysia (NIBM), CO MARDI Headquarters, Serdang 43400, Selangor, Malaysia
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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4
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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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5
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Ceribeli C, Otte J, Walkling-Ribeiro M, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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6
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Eze CR, Kwofie EM, Adewale P, Lam E, Ngadi M. Advances in legume protein extraction technologies: A review. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103199] [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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7
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Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin. Foods 2022; 11:foods11192992. [PMID: 36230068 PMCID: PMC9562651 DOI: 10.3390/foods11192992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/11/2022] [Accepted: 09/14/2022] [Indexed: 11/29/2022] Open
Abstract
Beta-lactoglobulin (β-lg) is a major whey protein with various techno-functional properties that can be improved by several treatments. Therefore, the objective of this study was to explore the impact of green high-voltage electrical treatments (HVETs)—namely, pulsed electric fields and electric arcs—on the functional properties of β-lg. Both emulsifying and foaming stability and capacity, as well as the hygroscopicity of non-treated and pretreated β-lg, were explored. The results demonstrated that the emulsifying capacity and stability of pretreated samples increased by 43% and 22% when compared to native β-lg, respectively. Likewise, the pretreated β-lg displayed better foaming stability compared to native β-lg. In addition, the HVETs significantly decreased the hygroscopicity of β-lg (by 48% on average), making it a good ingredient with reduced hygroscopicity for the food industry.
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8
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Green Solvent Processing: Effect of type of solvent on extraction and quality of protein from dairy and non-dairy expired milk products. Food Chem 2022; 400:133988. [DOI: 10.1016/j.foodchem.2022.133988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 07/21/2022] [Accepted: 07/22/2022] [Indexed: 11/18/2022]
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9
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Taha A, Casanova F, Šimonis P, Stankevič V, Gomaa MAE, Stirkė A. Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins. Foods 2022; 11:foods11111556. [PMID: 35681305 PMCID: PMC9180040 DOI: 10.3390/foods11111556] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/19/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins. Among them, pulsed electric field (PEF) technology has recently attracted considerable attention as a green technology to enhance the functional properties of food proteins. In this review, we briefly explain the fundamentals of PEF devices, their components, and pulse generation and discuss the impacts of PEF treatment on the structure of dairy and plant proteins. In addition, we cover the PEF-induced changes in the techno-functional properties of proteins (including solubility, gelling, emulsifying, and foaming properties). In this work, we also discuss the main challenges and the possible future trends of PEF applications in the food proteins industry. PEF treatments at high strengths could change the structure of proteins. The PEF treatment conditions markedly affect the treatment results with respect to proteins' structure and techno-functional properties. Moreover, increasing the electric field strength could enhance the emulsifying properties of proteins and protein-polysaccharide complexes. However, more research and academia-industry collaboration are recommended to build highly effective PEF devices with controlled processing conditions.
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Affiliation(s)
- Ahmed Taha
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania; (A.T.); (P.Š.); (V.S.)
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt;
| | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
- Correspondence: (F.C.); (A.S.)
| | - Povilas Šimonis
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania; (A.T.); (P.Š.); (V.S.)
| | - Voitech Stankevič
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania; (A.T.); (P.Š.); (V.S.)
| | - Mohamed A. E. Gomaa
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt;
| | - Arūnas Stirkė
- Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania; (A.T.); (P.Š.); (V.S.)
- Micro and Nanodevices Laboratory, Institute of Solid State Physics, University of Latvia, Kengaraga Str. 8, LV-1063 Riga, Latvia
- Correspondence: (F.C.); (A.S.)
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10
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Neoκleous I, Tarapata J, Papademas P. Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.856199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Thermal treatment has always been the processing method of choice for food treatment in order to make it safe for consumption and to extend its shelf life. Over the past years non-thermal processing technologies are gaining momentum and they have been utilized especially as technological advancements have made upscaling and continuous treatment possible. Additionally, non-thermal treatments are usually environmentally friendly and energy-efficient, hence sustainable. On the other hand, challenges exist; initial cost of some non-thermal processes is high, the microbial inactivation needs to be continuously assessed and verified, application to both to solid and liquid foods is not always available, some organoleptic characteristics might be affected. The combination of thermal and non-thermal processing methods that will produce safe foods with minimal effect on nutrients and quality characteristics, while improving the environmental/energy fingerprint might be more plausible.
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11
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Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02814-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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12
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Gentès M, Caron A, Champagne CP. Potential applications of pulsed electric field in cheesemaking. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Marie‐Claude Gentès
- Saint‐Hyacinthe Development and Research Centre Agriculture and Agri‐Food Canada 3600 Casavant Boulevard West Saint‐Hyacinthe Quebec J2S 8E3 Canada
| | - Annie Caron
- Saint‐Hyacinthe Development and Research Centre Agriculture and Agri‐Food Canada 3600 Casavant Boulevard West Saint‐Hyacinthe Quebec J2S 8E3 Canada
| | - Claude P Champagne
- Saint‐Hyacinthe Development and Research Centre Agriculture and Agri‐Food Canada 3600 Casavant Boulevard West Saint‐Hyacinthe Quebec J2S 8E3 Canada
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13
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Masotti F, Cattaneo S, Stuknytė M, De Noni I. Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk. Crit Rev Food Sci Nutr 2021; 63:5643-5660. [PMID: 34969340 DOI: 10.1080/10408398.2021.2022596] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Milk is an important nutritional food source characterized by a perishable nature and conventionally thermally treated to guarantee its safety. In recent years, an increasing focus on competing non-thermal food processing technologies has been driven mainly by consumers' expectations for minimally processed products. Due to the heat sensitivity of milk, much research interest has been addressed to mild non-thermal pasteurization processing to keep safety, 'fresh-like' taste and to maintain the organoleptic qualities of raw milk. This review provides an overview of the current literature on non-thermal treatments as standalone alternative technologies to high-temperature short-time (HTST) pasteurization of drinking milk. Results of lab-scale experimentations suggest the feasibility of most emerging non-thermal processing technologies, including high hydrostatic pressure, pulsed electric field, cold plasma, cavitation and light-based technologies, as alternative to thermal treatment of drinking milk with premium in shelf life duration. Nevertheless, a series of regulatory, technological and economical hurdles hinder the industrial scaling-up for most of these substitutes. To date, only high hydrostatic pressure treatments are applied as alone alternative to HTSH pasteurization for processing of "cold pasteurized" drinking milk. Milk submitted to HTST treatment combined to ultraviolet light is currently accepted in EU countries as novel food.
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Affiliation(s)
- Fabio Masotti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Stefano Cattaneo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Milda Stuknytė
- Unitech COSPECT - University Technological Platforms Office, Università degli Studi di Milano, Milan, Italy
| | - Ivano De Noni
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
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14
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Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing. PHOTONICS 2021. [DOI: 10.3390/photonics8110498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk and milk products. Nonthermal technologies have been used as an alternative to traditional thermal processing technology and have the ability to provide safe and healthy dairy products without affecting their nutritional composition and organoleptic properties. Other than nonthermal technologies, infrared spectroscopy is a nondestructive technique and may also be used for predicting the shelf life and microbial loads in milk. This review explains the role of pascalization or nonthermal techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, and infrared spectroscopy in milk processing and preservation.
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15
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Mohamad A, Abdul Karim Shah NN, Sulaiman A, Mohd Adzahan N, Aadil RM. Pulsed electric field of goat milk: Impact on
Escherichia coli
ATCC
8739 and vitamin constituents. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13779] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Azizah Mohamad
- Food Biotechnology Centre Agro‐Biotechnology Institute (ABI), National Institutes of Biotechnology Malaysia (NIBM) Serdang Selangor Malaysia
- Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Product Research Institute, Putra Infoport, Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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16
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Applications of emerging processing technologies for quality and safety enhancement of non-bovine milk and milk products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111845] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Khan MU, Lin H, Ahmed I, Chen Y, Zhao J, Hang T, Dasanayaka BP, Li Z. Whey allergens: Influence of nonthermal processing treatments and their detection methods. Compr Rev Food Sci Food Saf 2021; 20:4480-4510. [PMID: 34288394 DOI: 10.1111/1541-4337.12793] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 06/02/2021] [Accepted: 06/06/2021] [Indexed: 12/16/2022]
Abstract
Whey and its components are recognized as value-added ingredients in infant formulas, beverages, sports nutritious foods, and other food products. Whey offers opportunities for the food industrial sector to develop functional foods with potential health benefits due to its unique physiological and functional attributes. Despite all the above importance, the consumption of whey protein (WP) can trigger hypersensitive reactions and is a constant threat for sensitive individuals. Although avoiding such food products is the most successful approach, there is still a chance of incorrect labeling and cross-contamination during food processing. As whey allergens in food products are cross-reactive, the phenomenon of homologous milk proteins of various species may escalate to a more serious problem. In this review, nonthermal processing technologies used to prevent and eliminate WP allergies are presented and discussed in detail. These processing technologies can either enhance or mitigate the impact of potential allergenicity. Therefore, the development of highly precise analytical technologies to detect and quantify the existence of whey allergens is of considerable importance. The present review is an attempt to cover all the updated approaches used for the detection of whey allergens in processed food products. Immunological and DNA-based assays are generally used for detecting allergenic proteins in processed food products. In addition, mass spectrometry is also employed as a preliminary technique for detection. We also highlighted the latest improvements in allergen detection toward biosensing strategies particularly immunosensors and aptasensors.
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Affiliation(s)
- Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Yan Chen
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, No. 7 Panjiayuan Nanli, Beijing, Chaoyang, 100021, China
| | - Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Tian Hang
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | | | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
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18
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Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9040722] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
There is increasing demand among consumers for food products free of chemical preservatives, minimally processed and have fresh-like natural flavors. To meet these growing demands, the industries and researchers are finding alternative processing methods, which involve nonthermal methods to obtain a quality product that meets the consumer demands and adheres to the food safety protocols. In the past two decades’ various research groups have developed a wide range of nonthermal processing methods, of which few have shown potential in replacing the traditional thermal processing systems. Among all the methods, ultrasonication (US) and pulsed electric field (PEF) seem to be the most effective in attaining desirable food products. Several researchers have shown that these methods significantly affect various major and minor nutritional components present in food, including proteins and enzymes. In this review, we are going to discuss the effect of nonthermal methods on proteins, including enzymes. This review comprises results from the latest studies conducted from all over the world, which would help the research community and industry investigate the future pathway for nonthermal processing methods, especially in preserving the nutritional safety and integrity of the food.
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19
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Kamal H, Le CF, Salter AM, Ali A. Extraction of protein from food waste: An overview of current status and opportunities. Compr Rev Food Sci Food Saf 2021; 20:2455-2475. [PMID: 33819382 DOI: 10.1111/1541-4337.12739] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 12/12/2022]
Abstract
The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional deficiency, food security, and sustainability have intensified attention on alternative and sustainable sources of protein for food and feed. Initiatives to extract and utilize protein from FW on a commercial scale have been undertaken, mainly in the developed countries, but they remain largely underutilized and generally suited for low-quality products. The current analysis reveals the extraction of protein from FW is a many-sided (complex) issue, and that identifies for a stronger and extensive integration of diverse extraction perspectives, focusing on nutritional quality, yield, and functionality of the isolated protein as a valued recycled ingredient.
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Affiliation(s)
- Hina Kamal
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| | - Cheng Foh Le
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| | - Andrew M Salter
- School of Biosciences, Faculty of Science, University of Nottingham, Loughborough, LE 12 5RD, United Kingdom
| | - Asgar Ali
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
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20
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Exploration of structure-activity relationship between IgG1 and IgE binding ability and spatial conformation in ovomucoid with pulsed electric field treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110891] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102548] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Soltanzadeh M, Peighambardoust SH, Gullon P, Hesari J, Gullón B, Alirezalu K, Lorenzo J. Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1849273] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | | | - Patricia Gullon
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
| | - Javad Hesari
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
| | - Kazem Alirezalu
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, I.R. Iran
| | - Jose Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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23
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Rodrigues RM, Avelar Z, Machado L, Pereira RN, Vicente AA. Electric field effects on proteins - Novel perspectives on food and potential health implications. Food Res Int 2020; 137:109709. [PMID: 33233283 DOI: 10.1016/j.foodres.2020.109709] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/22/2020] [Accepted: 09/06/2020] [Indexed: 12/29/2022]
Abstract
Electric fields (EF) technologies have been establishing a solid position in emergent food processing and have seen as serious alternatives to traditional thermal processing. During the last decades, research has been devoted to elucidation of technological and safety issues but also fundamental aspects related with interaction of electric fields (EF) with important macromolecules, such as proteins. Proteins are building blocks for the development of functional networks that can encompass health benefits (i.e. nutritional and bioactive properties) but may be also linked with adverse effects such as neurodegenerative diseases (amyloid fibrils) and immunological responses. The biological function of a protein depends on its tridimensional structure/conformation, and latest research evidences that EF can promote disturbances on protein conformation, change their unfolding mechanisms, aggregation and interaction patterns. This review aims at bringing together these recent findings as well as providing novel perspectives about how EF can shape the behavior of proteins towards the development of innovative foods, aiming at consumers' health and wellbeing.
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Affiliation(s)
- Rui M Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Zita Avelar
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Luís Machado
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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24
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Mohamad A, Shah NNAK, Sulaiman A, Mohd Adzahan N, Aadil RM. Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14940] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Azizah Mohamad
- Food Biotechnology Research Centre Agro‐Biotechnology Institute (ABI) National Institutes of Biotechnology Malaysia (NIBM) Serdang Malaysia
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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25
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Alirezalu K, Munekata PES, Parniakov O, Barba FJ, Witt J, Toepfl S, Wiktor A, Lorenzo JM. Pulsed electric field and mild heating for milk processing: a review on recent advances. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:16-24. [PMID: 31328265 DOI: 10.1002/jsfa.9942] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 07/17/2019] [Accepted: 07/17/2019] [Indexed: 06/10/2023]
Abstract
Pulsed electric field (PEF) treatment consists of exposing food to electrical fields between electrodes within a treatment chamber, which can improve the preservation of fresh-like products such as milk. Although several studies support the use of PEF technology to process milk at low temperature, these studies reported microbial reductions of around 3 log10 cycles and also indicated a limited impact of PEF on some endogenous and microbial enzymes. This scenario indicates that increasing the impact of PEF on both enzymes and microorganisms remains a major challenge for this technology in milk processing. More recently, combining PEF with mild heating (below pasteurization condition) has been explored as an alternative processing technology to enhance the safety and to preserve the quality of fresh milk and milk products. Mild heating with PEF enhanced the safety of milk and derived products (3 log10 -6 log10 cycles reduction on microbial load and drastic impact on the activity enzymes related to quality decay). Moreover, with this approach, there was minimal impact on enzymes of technological and safety relevance, proteins, milk fat globules, and nutrients (particularly for vitamins) and improvements in the shelf-life of milk and selected derived products were obtained. Finally, further experiments should consider the use of milk processed by PEF with mild heating on cheese-making. The combined approach of PEF with mild heating to process milk and derived products is very promising. The characteristics of current PEF systems (which is being used at an industrial level in several countries) and their use in the liquid food industry, particularly for milk and some milk products, could advance towards this strategy. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Kazem Alirezalu
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, East Azerbaijan, Iran
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Oleksii Parniakov
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, Quakenbrück, Germany
| | - Francisco J Barba
- Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Universitat de València, Valencia, Spain
| | - Julian Witt
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, Quakenbrück, Germany
| | - Stefan Toepfl
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, Quakenbrück, Germany
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
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26
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Yang PK. Effect of external electric field on the solvent forces in hydrophilic solutes. Chem Phys 2019. [DOI: 10.1016/j.chemphys.2018.11.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Alegbeleye OO, Guimarães JT, Cruz AG, Sant’Ana AS. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Han Z, Cai MJ, Cheng JH, Sun DW. Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.02.017] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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29
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Costa NR, Cappato LP, Ferreira MVS, Pires RP, Moraes J, Esmerino EA, Silva R, Neto RP, Tavares MIB, Freitas MQ, Silveira Júnior RN, Rodrigues FN, Bisaggio RC, Cavalcanti RN, Raices RS, Silva MC, Cruz AG. Ohmic Heating: A potential technology for sweet whey processing. Food Res Int 2018; 106:771-779. [DOI: 10.1016/j.foodres.2018.01.046] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 01/18/2018] [Accepted: 01/19/2018] [Indexed: 11/30/2022]
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30
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Franco I, Pérez MD, Conesa C, Calvo M, Sánchez L. Effect of technological treatments on bovine lactoferrin: An overview. Food Res Int 2017; 106:173-182. [PMID: 29579916 DOI: 10.1016/j.foodres.2017.12.016] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 12/04/2017] [Accepted: 12/08/2017] [Indexed: 01/11/2023]
Abstract
Lactoferrin (LF) is a multifunctional protein that exerts important activities in the neonate through its presence in milk, and also in other external mucosas, acting as a defense protein of innate immunity. The addition of bovine LF to infant formula and also to other functional products and cosmetics has increased during the last decades. Consequently, it is essential to know the effect that the technological processes, necessary to elaborate those products, have on LF activity. In this study, we have revised the effect of classical treatments on lactoferrin structure and activity, such as heat treatment or drying, and also of emerging technologies, like high pressure or pulsed electric field. The results of the studies included in this review indicate that LF stability is dependent on its level of iron-saturation and on the characteristics of the treatment media. Furthermore, the studies revised here reveal that the non-thermal treatments are interesting alternatives to the traditional ones, as they protect better the structure and activity of lactoferrin. It is also clear the need for research on LF encapsulation by different ways, to protect its properties before it reaches the intestine. All this knowledge would allow designing processes less harmful for LF, thus maintaining all its functionality.
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Affiliation(s)
- Indira Franco
- Departamento de Ciencias Naturales, Facultad de Ciencias y Tecnología, Universidad Tecnológica de Panamá, Campus Metropolitano Víctor Levi Sasso, Panamá, Panamá
| | - María Dolores Pérez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Celia Conesa
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Miguel Calvo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain.
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31
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Misra NN, Koubaa M, Roohinejad S, Juliano P, Alpas H, Inácio RS, Saraiva JA, Barba FJ. Landmarks in the historical development of twenty first century food processing technologies. Food Res Int 2017; 97:318-339. [PMID: 28578057 DOI: 10.1016/j.foodres.2017.05.001] [Citation(s) in RCA: 142] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 05/01/2017] [Accepted: 05/03/2017] [Indexed: 12/11/2022]
Abstract
Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.
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Affiliation(s)
- N N Misra
- GTECH, Research & Development, General Mills India Private Limited, Mumbai, India
| | - Mohamed Koubaa
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, Karlsruhe 76131, Germany; Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, Australia
| | - Hami Alpas
- Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey
| | - Rita S Inácio
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain.
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32
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Sharma P, Oey I, Bremer P, Everett DW. Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12379] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pankaj Sharma
- Department of Food Science; Gregory Building; 276 Leith Walk Dunedin 9054 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
| | - Indrawati Oey
- Department of Food Science; Gregory Building; 276 Leith Walk Dunedin 9054 New Zealand
| | - Phil Bremer
- Department of Food Science; Gregory Building; 276 Leith Walk Dunedin 9054 New Zealand
| | - David W Everett
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
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33
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Robinson VS, Garner AL, Loveless AM, Neculaes VB. Calculated plasma membrane voltage induced by applying electric pulses using capacitive coupling. Biomed Phys Eng Express 2017. [DOI: 10.1088/2057-1976/aa630a] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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34
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Soni A, Oey I, Silcock P, Bremer P. Bacillus
Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies. Compr Rev Food Sci Food Saf 2016; 15:1139-1148. [DOI: 10.1111/1541-4337.12231] [Citation(s) in RCA: 106] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 08/22/2016] [Accepted: 08/29/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Aswathi Soni
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Indrawati Oey
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Pat Silcock
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Phil Bremer
- Dept. of Food Science; Univ. of Otago; PO Box 56 Dunedin 9054 New Zealand
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35
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Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk. Food Chem 2016; 207:34-42. [DOI: 10.1016/j.foodchem.2016.03.076] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Revised: 03/19/2016] [Accepted: 03/22/2016] [Indexed: 11/22/2022]
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36
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Mirmoghtadaie L, Shojaee Aliabadi S, Hosseini SM. Recent approaches in physical modification of protein functionality. Food Chem 2016; 199:619-27. [DOI: 10.1016/j.foodchem.2015.12.067] [Citation(s) in RCA: 105] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 11/07/2015] [Accepted: 12/15/2015] [Indexed: 12/19/2022]
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37
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Wang MS, Zeng XA, Brennan CS, Brennan MA, Han Z. Effects of pulsed electric fields on the survival behaviour ofSaccharomyces cerevisiaesuspended in single solutions of low concentration. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Man-Sheng Wang
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
| | - Charles S. Brennan
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
- Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
| | - Margaret A. Brennan
- Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
| | - Zhong Han
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
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38
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Sharma P, Oey I, Everett DW. Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.01.023] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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39
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Xu S, Walkling-Ribeiro M, Griffiths M, Corredig M. Pulsed electric field processing preserves the antiproliferative activity of the milk fat globule membrane on colon carcinoma cells. J Dairy Sci 2015; 98:2867-74. [DOI: 10.3168/jds.2014-8839] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2014] [Accepted: 10/29/2014] [Indexed: 11/19/2022]
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40
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Sharma P, Oey I, Bremer P, Everett DW. Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.06.003] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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