1
|
Maoto MM, Jideani AIO. Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology. Sci Rep 2024; 14:13803. [PMID: 38877060 PMCID: PMC11178838 DOI: 10.1038/s41598-024-64066-9] [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: 07/17/2023] [Accepted: 06/05/2024] [Indexed: 06/16/2024] Open
Abstract
Topical consumer interest in natural, healthier, safer and nutritional juice, has inspired the search for innovative technologies that can minimize product degradation. In this regard, thermosonication has been proposed as a potential processing technology that can preserve and produce "fresh" products. Watermelon (Citrullus lanatus) juice is a nutrient-rich fruit juice that is desired by consumers due to its appealing color, pleasant odor, sweet taste and low-calorie content. This fruit juice is, however, highly perishable and prone to microorganisms, because of its neutral pH value and high amount of water activity. In addition, it is thermo-sensitive and therefore degrades quickly under thermal processing. This study aimed to identify the optimal thermosonication processing conditions for retaining the critical quality parameters (lycopene, β-carotene, ascorbic acid and total polyphenolic content) of watermelon juice. Response surface methodology, employing a central composite design, was used to determine the effects of temperature (18-52 °C), processing time (2-13 min) and amplitude level (24-73 μm) at a constant frequency of 25 kHz. The highest quality parameters were obtained at 25 °C, 2 min, and 24 µm at a constant frequency of 25 kHz, which resulted in lycopene of 8.10 mg/100 g, β-carotene of 0.19 mg/100 g, ascorbic acid of 3.11 mg/100 g and total polyphenolic content of 23.96 mg/GAE/g with a desirability of 0.81. The proposed model was adequate (p < 0.0001), with a satisfactory determination coefficient (R2) of less than 0.8 for all phytochemicals. Thermosonicated watermelon juice samples showed minimal changes in their phytochemical properties, when compared to fresh juices; the lycopene content showed a significant increase after thermosonication, and a significant retention of β-carotene, ascorbic acid and total polyphenolic acid was observed. According to the findings, thermosonication could be a viable method for preserving watermelon juice, with minimal quality loss and improved functional attributes.
Collapse
Affiliation(s)
- Makaepea M Maoto
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Private Bag 5050, Thohoyandou, Limpopo, 0950, South Africa.
- Department of Life and Consumer Sciences, School of Agriculture and Life Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Private Bag x6, Florida, Gauteng, 1710, South Africa.
| | - Afam I O Jideani
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Private Bag 5050, Thohoyandou, Limpopo, 0950, South Africa
- Special Interest Group Post Harvest Handling, ISEKI-Food Association, Muthgasse 18, 1190, Vienna, Austria
| |
Collapse
|
2
|
Jafari S, Shiekh KA, Mishra DK, Kijpatanasilp I, Assatarakul K. Combined Effects of Clarifying Agents Improve Physicochemical, Microbial and Sensorial Qualities of Fresh Indian Gooseberry ( Phyllanthus emblica L.) Juice during Refrigerated Storage. Foods 2024; 13:290. [PMID: 38254591 PMCID: PMC10815077 DOI: 10.3390/foods13020290] [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: 11/24/2023] [Revised: 12/22/2023] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
Using clarifying agents is essential in the production of fruit juice. This study utilized gelatin and bentonite as clarifying agents to improve the quality and shelf-life of Indian gooseberry juice (IGBJ). Different treatments were prepared using varying levels of gelatin and bentonite alone or in combination (1.5-2 mg/mL and 1-2 mg/mL, respectively). The untreated IGBJ was used as a control. The results showed the combined treatment of 1.5 mg/mL gelatin and 1 mg/mL bentonite significantly (p ≤ 0.05) improved the transmittance, △E value, total acidity, vitamin C, and antioxidant activity of the IGBJ sample. During storage for 49 days at 4 °C, the quality changes in the IGBJ were minimal with the use of 1.5 mg/mL gelatin and 1 mg/mL bentonite compared to the control (p > 0.05). The treated samples showed no signs of spoilage bacteria, yeast, or mold during cold storage. The combined use of gelatin and bentonite (1.5 mg/mL gelatin and 1 mg/mL bentonite) was found to effectively preserve the sensory quality, bioactivity, and color properties of IGBJ, thereby extending its shelf-life. Thus, gelatin and bentonite can be used as preferred filtering aids for quality and shelf-life extension in the food industry, as they have synergistic effects.
Collapse
Affiliation(s)
- Saeid Jafari
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; (S.J.); (K.A.S.); (I.K.)
| | - Khursheed Ahmad Shiekh
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; (S.J.); (K.A.S.); (I.K.)
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853, USA
| | - Dharmendra K. Mishra
- Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, IN 47907, USA;
| | - Isaya Kijpatanasilp
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; (S.J.); (K.A.S.); (I.K.)
| | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; (S.J.); (K.A.S.); (I.K.)
| |
Collapse
|
3
|
Liu Y, Keefer H, Watson M, Drake M. Consumer perception of whole watermelons. J Food Sci 2024; 89:625-639. [PMID: 37990835 DOI: 10.1111/1750-3841.16843] [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: 08/20/2023] [Revised: 10/25/2023] [Accepted: 10/31/2023] [Indexed: 11/23/2023]
Abstract
There are many varieties of watermelons, providing distinct external and internal sensory attributes. This study used an online survey (n = 700) and focus groups (n = 25) to investigate consumer perception of whole watermelons. Rind color, sound of the melon, size, and price were the most important attributes for consumers when selecting a whole watermelon. Freshness was the most important whole watermelon characteristic, and watermelon freshness/quality was driven by sweetness, crispness, and juiciness. Consumers preferred seedless watermelons that had a light rind with dark green stripes, red flesh, an oval/oblong shape, firm and crisp flesh, a weight of approximately 2.2-5.5 kg, and labeling that described them as fresh, juicy, and sweet. Two consumer clusters were identified from quantitative survey data and were also representative of focus group participants: value consumers and watermelon enthusiasts. Watermelon enthusiasts were differentiated by a higher value for claims including local, product of USA, sustainably farmed, and organic. Watermelon purchase is quality driven: consumers will pay more for guaranteed sweetness and crispness. PRACTICAL APPLICATION: The ideal watermelon for all consumers is one that is dark green with stripes, is medium sized and oblong in shape, has a minimal rind-to-flesh ratio, and boasts dark, vibrant red flesh that is sweet, crisp, and juicy. All consumers want a better guarantee on watermelon quality because it is hard to predict sensory quality when selecting a melon. This study demonstrated the intrinsic and external drivers of liking for fresh watermelons and summarized a consumer watermelon purchase and consumption journey map that can guide further research and development of watermelons and provide insights on how to increase watermelon sales.
Collapse
Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - Heather Keefer
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - Megan Watson
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
| |
Collapse
|
4
|
Fayaz U, Manzoor S, Dar AH, Dash KK, Bashir I, Pandey VK, Usmani Z. Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications. Food Res Int 2023; 170:112954. [PMID: 37316046 DOI: 10.1016/j.foodres.2023.112954] [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: 10/27/2022] [Revised: 02/26/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
Nanofluids (NFs) are homogenous mixes of solid nanoparticles as well as base fluid in which the size of the solid nanoparticles (NPs) is smaller than 100 nm. These solid NPs are intended to enhance the thermophysical characteristics and heat transmission attributes of the base fluid. The thermophysical characteristics of nanofluids are influenced by their density, viscosity, thermal conductivity and specific heat. These colloidal solutions of nanofluids include condensed nanomaterials such as nanoparticles, nanotubes, nanofibers, nanowires, nanosheets, and nanorods. The effectiveness of NF is significantly influenced by temperature, shape, size, type, as well as the concentration of NPs or the thermal characteristics of the base fluid. Compared to oxide NPs, metal NPs have superior thermal conductivity. Many of these investigations revealed that hybrid NFs had enhanced thermal conductivity than traditional ones. Thermal conductivity values are reduced by the formation of clusters in nanofluid. When compared to spherically formed nanoparticles, cylindrically shaped nanoparticles produced superior outcomes. In food industries, NFs could be used in various unit operations where heat needs to be transported from a heating or cooling medium to food product using a heat exchanger, as in freezing, pasteurization, refrigeration, drying, thawing, sterilization, and evaporation. The objective of this review is to analyze the recent developments in the research of nanofluids including innovative production methods, stability assessment, enhancement approaches, and thermophysical properties of nanofluids.
Collapse
Affiliation(s)
- Ufaq Fayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology Kashmir, India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology Kashmir, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology Kashmir, India.
| | - Kshirod K Dash
- Ghani Khan Choudhury Institute of Engineering and Technology Malda, West Bengal, India.
| | - Iqra Bashir
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology Kashmir, India
| | - Vinay Kumar Pandey
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh, India; Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
| | | |
Collapse
|
5
|
Arruda HS, Silva EK, Pastore GM, Marostica Junior MR. Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers. Foods 2023; 12:2595. [PMID: 37444333 DOI: 10.3390/foods12132595] [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: 05/24/2023] [Revised: 06/27/2023] [Accepted: 07/02/2023] [Indexed: 07/15/2023] Open
Abstract
Fruit-based beverages have been considered excellent food vehicles for delivering prebiotics. However, the conventional thermal processes currently used to microbiologically and enzymatically stabilize these products may cause significant losses in their sensory, physicochemical, nutritional, and bioactive characteristics. Thus, in this study, we evaluate the effect of different levels of pressure (8, 15, and 21 MPa) and temperature (35 and 55 °C) on the characteristics of an inulin-enriched araticum beverage processed with non-thermal supercritical carbon dioxide (SC-CO2) technology. The temperature showed a significant effect on total soluble solids, pH, particle size distribution, and kinetic stability. In contrast, pressure affected only the particle size distribution. The interaction between pressure and temperature influenced the total soluble solids, pH, and particle size distribution. Color parameters, ζ-potential, and glucose and fructose contents were not modified after all SC-CO2 treatments. Moreover, the SC-CO2 treatments preserved the inulin molecular structure, thus maintaining its prebiotic functionality. Overall, the SC-CO2 treatment did not alter the sensory, nutritional, and functional quality of the beverage, while improving its physical stability during storage. Therefore, non-thermal SC-CO2 treatment can be an alternative to current conventional processes for stabilizing inulin-enriched fruit-based beverages.
Collapse
Affiliation(s)
- Henrique Silvano Arruda
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Eric Keven Silva
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| | - Mario Roberto Marostica Junior
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil
| |
Collapse
|
6
|
de Aguiar AC, Vardanega R, Viganó J, Silva EK. Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications. Molecules 2023; 28:molecules28093849. [PMID: 37175258 PMCID: PMC10180460 DOI: 10.3390/molecules28093849] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/28/2023] [Accepted: 04/29/2023] [Indexed: 05/15/2023] Open
Abstract
Supercritical carbon dioxide (CO2) extraction techniques meet all-new consumer market demands for health-promoting phytochemical compound-rich extracts produced from green and sustainable technology. In this regard, this review is dedicated to discussing is the promise of integrating high-pressure CO2 technologies into the Cannabis sativa L. processing chain to valorize its valuable pharmaceutical properties and food biomass. To do this, the cannabis plant, cannabinoids, and endocannabinoid system were reviewed to understand their therapeutic and side effects. The supercritical fluid extraction (SFE) technique was presented as a smart alternative to producing cannabis bioproducts. The impact of SFE operating conditions on cannabis compound extraction was examined for aerial parts (inflorescences, stems, and leaves), seeds, and byproducts. Furthermore, the opportunities of using non-thermal supercritical CO2 processing on cannabis biomass were addressed for industrial hemp valorization, focusing on its biorefinery to simultaneously produce cannabidiol and new ingredients for food applications as plant-based products.
Collapse
Affiliation(s)
- Ana Carolina de Aguiar
- Centro de Ciências da Natureza, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, km 12-SP 189, Buri 18290-000, SP, Brazil
- School of Food Engineering, University of Campinas, Campinas 13083-970, SP, Brazil
| | - Renata Vardanega
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Juliane Viganó
- Centro de Ciências da Natureza, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, km 12-SP 189, Buri 18290-000, SP, Brazil
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas, Campinas 13083-970, SP, Brazil
| |
Collapse
|
7
|
Shi F, Wang L, Li S. Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation. Food Chem 2023; 420:136146. [PMID: 37075574 DOI: 10.1016/j.foodchem.2023.136146] [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: 12/29/2022] [Revised: 03/28/2023] [Accepted: 04/10/2023] [Indexed: 04/21/2023]
Abstract
In this study, the influences of Lactobacillus plantarum JHT78 fermentation on the physiological properties, antioxidant activities, and volatile/non-volatile metabolites of watermelon juices were comprehensively investigated. The results indicated that total polyphenols flavonoids and anthocyanin in the watermelon juices remarkably increased through L. plantarum JHT78 fermentation. L. plantarum JHT78 fermentation enhanced the antioxidant activities, lipase inhibition, and α-glucosidase activities of watermelon juices. A total of 62 volatile compounds were detected using HS-SPME-GC-MS, mainly including 11 acids, 8 aldehydes, 7 ketones, and 7 alcohols. The abundance of 19 volatile compounds especially for acids remarkably increased for the fermentated watermelon juice. Furthermore, non-volatile compounds detected by UHPLC-QTOF-MS revealed that L. plantarum JHT78 significantly altered the non-volatile compounds of watermelon juices, especially increased indole-3-lactic acid. The results confirmed that L. plantarum JHT78 enhanced the functionality of watermelon juices thus providing a theoretical basis for the development of LAB on plant-based beverages.
Collapse
Affiliation(s)
- Feifei Shi
- Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Li Wang
- Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China
| | - Shurong Li
- Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China.
| |
Collapse
|
8
|
Hu K, Chen D, Chen M, Xiang A, Xie B, Suna Z. Effect of high pressure processing on gastrointestinal fate of carotenoids in mango juice: Insights obtained from macroscopic to microscopic scales. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
|
9
|
Shaik L, Chakraborty S. Ultrasound processing of sweet lime juice: Effect of matrix pH on microbial inactivation, enzyme stability, and bioactive retention. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Lubna Shaik
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| |
Collapse
|
10
|
Wu S, Xu X, Yang N, Jin Y, Jin Z, Xie Z. Non-Conventional Induction Heat Treatment: Effect of Design and Electrical Parameters on Apple Juice Safety and Quality. Foods 2022; 11:foods11233937. [PMID: 36496744 PMCID: PMC9735545 DOI: 10.3390/foods11233937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/26/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
The proposed non-conventional induction heating, which combines an MSCP and VDC structure, was proved to have excellent thermal effect. Different from other electric field sterilization, this electrotechnology operates with no electrodes, and it is a continuous-flow process with short-duration (about 20 s). In current study, the parameters related to temperature rise were investigated, including applied voltage, frequency, the diameter of the secondary coil and heating tube, as well as their length, etc. It was demonstrated that a smaller diameter of the heating tube, parallel connection sample coils, and higher frequency were beneficial for the inactivation of microorganisms. At 500 Hz, the optimal condition is 800 V, d1 = 2 mm, and L1 = 10 cm. Notably, the system could inactivate all microorganisms and maintained the physicochemical properties of apple juice at 40 kHz. It suggests that this structural design has the potential for industrial applications and the proposed induction heating can realize the rapid sterilization of liquid food without applying electrodes.
Collapse
Affiliation(s)
- Shilin Wu
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academic of Sciences, Jinan 250301, China
- Correspondence: ; Tel./Fax: +86-0915-3358001
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academic of Sciences, Jinan 250301, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengjun Xie
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| |
Collapse
|
11
|
Non-thermal treatments for the control of endogenous formaldehyde from Auricularia auricula and their effects on its nutritional characteristics. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
12
|
Wahia H, Fakayode OA, Mustapha AT, Zhou C, Dabbour M. Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spores. Crit Rev Food Sci Nutr 2022; 64:4561-4586. [PMID: 36412233 DOI: 10.1080/10408398.2022.2143475] [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] [Indexed: 11/23/2022]
Abstract
The majority of acidic fruits are perishable owing to their high-water activity, which promotes microbial activity, thus exhibiting metabolic functions that cause spoilage. Along with sanitary practices, several treatments are used during processing and/or storage to inhibit the development of undesirable bacteria. To overcome the challenges caused by mild heat treatment, juice manufacturers have recently increased their involvement in developing novel non-thermal processing procedures. Ultrasonication alone or in combination with other hurdle technologies may be used to pasteurize processed fruit juices. Multifrequency ultrasound has gained popularity due to the fact that mono-frequency ultrasound has less impact on bacterial inactivation and bioactive compound enhancement of fruit juice. Here, we present and discuss the fundamental information and technological knowledge of how spoilage bacteria, specifically Alicyclobacillus acidoterrestris, assemble resistant spores and inactivate and germinate dormant spores in response to nutrient germinants and physical treatments such as heat and ultrasound. To the authors' knowledge, no prior review of ultrasonic inactivation and germination of A. acidoterrestris in fruit juice exists. Therefore, this article aims to provide a review of previously published research on the inactivation and germination of A. acidoterrestris in fruit juice by ultrasound and heat.
Collapse
Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | | | | | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- School of Biological and Food Engineering, Chuzhou University, Chuzhou, PR China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia, Egypt
| |
Collapse
|
13
|
Shaik L, Chakraborty S. Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability. Compr Rev Food Sci Food Saf 2022; 21:4716-4737. [PMID: 36181483 DOI: 10.1111/1541-4337.13042] [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: 02/12/2022] [Revised: 08/05/2022] [Accepted: 08/28/2022] [Indexed: 01/28/2023]
Abstract
Pineapple juice is preferred by consumers for its unique aroma and flavor that come from a set of amino acids, amines, phenolic compounds, and furanone. The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95°C for 0.5-5 min. However, the characteristic flavors and phytochemicals are negatively influenced by the intense time-temperature treatment. To retain the thermosensitive compounds in the juice, some nonthermal technologies such as high-pressure processing, pulsed electric field, pulsed light, ultrasound, and ultraviolet treatments have been explored. These techniques ensured microbial safety (5-log reduction in E. coli, S. Typhimurium, or S. cerevisiae) while preserving a maximum ascorbic acid (84-99%) in the juice. The shelf life of these nonthermally treated juice varied between 14 days (UV treated at 7.5 mJ/cm2 ) and 6 months (clarified through microfiltration). Moreover, the inactivation of spoilage enzyme in the juice required a higher intensity. The present review discusses the potential of several nonthermal techniques employed for the pasteurization of pineapple juice. The pasteurization ability of the combined hurdle between mild thermal and nonthermal processing is also presented. The review also summarizes the target for pasteurization, the plan to design a nonthermal processing intensity, and the consumer perspective toward nonthermally treated pineapple juice. The techniques are compared on the common ground like safety, stability, and quality of the juice. This will help readers to select an appropriate nonthermal technology for pineapple juice production and design the intensity required to satisfy the manufacturers, retailers, and consumers.
Collapse
Affiliation(s)
- Lubna Shaik
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| |
Collapse
|
14
|
Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [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] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
Collapse
Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| |
Collapse
|
15
|
Quality Changes in Black Chokeberry Juice Treated by Thermal-Assisted High Hydrostatic Pressure during Cold Storage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27185892. [PMID: 36144629 PMCID: PMC9500851 DOI: 10.3390/molecules27185892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/30/2022] [Accepted: 08/31/2022] [Indexed: 12/03/2022]
Abstract
The effects of thermal-assisted high hydrostatic pressure (TAHHP), high hydrostatic pressure (HHP), and thermal pasteurization (TP) treatments on the quality of aronia juice were evaluated in this study. The results showed that TAHHP and HHP significantly decreased the aerobic plate counts of aronia juice. No significant differences in terms of physicochemical properties, such as pH and total soluble solids, were observed between aronia juice treated with high pressure or thermal pasteurization treatment after 28 days of storage. TAHHP and HHP affected the colour and antioxidant characteristics of aronia juice, though to a significantly lower extent than TP. This result demonstrates that TAHHP and HHP can better maintain the original quality of aronia juice than TP. In summary, both TAHHP and HHP can maintain the microbiological safety and original quality characteristics of aronia juice. TAHHP can effectively increase the safety and duration of cold storage of aronia juice, and hence is highly useful for the juice industry.
Collapse
|
16
|
Kyaw KS, Adegoke SC, Ajani CK, Nwabor OF, Onyeaka H. Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing. Crit Rev Food Sci Nutr 2022; 64:1715-1735. [PMID: 36066463 DOI: 10.1080/10408398.2022.2118660] [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] [Indexed: 11/03/2022]
Abstract
Ensuring the safety of food products is critical to food production and processing. In food processing and production, several standard guidelines are implemented to achieve acceptable food quality and safety. This notwithstanding, due to human limitations, processed foods are often contaminated either with microorganisms, microbial byproducts, or chemical agents, resulting in the compromise of product quality with far-reaching consequences including foodborne diseases, food intoxication, and food recall. Transitioning from manual food processing to automation-aided food processing (smart food processing) which is guided by artificial intelligence will guarantee the safety and quality of food. However, this will require huge investments in terms of resources, technologies, and expertise. This study reviews the potential of artificial intelligence in food processing. In addition, it presents the technologies and methods with potential applications in implementing automated technology-aided processing. A conceptual design for an automated food processing line comprised of various operational layers and processes targeted at enhancing the microbial safety and quality assurance of liquid foods such as milk and beverages is elaborated.
Collapse
Affiliation(s)
- Khin Sandar Kyaw
- Department of International Business Management, Didyasarin International College, Hatyai University, Songkhla, Thailand
| | - Samuel Chetachukwu Adegoke
- Joint School of Nanoscience and Nanoengineering, Department of Nanoscience, University of North Carolina at Greensboro, Greensboro, North Carolina, USA
| | - Clement Kehinde Ajani
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Ozioma Forstinus Nwabor
- Infectious Disease Unit, Department of Internal Medicine, Faculty of Medicine, Prince of Songkla University, Songkhla, Thailand
- Center of Antimicrobial Biomaterial Innovation-Southeast Asia and Natural Product Research Center of Excellence, Faculty of Science, Prince of Songkla University, Songkhla, Thailand
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston, United Kingdom
| |
Collapse
|
17
|
Dundar Kirit B, Akyıldız A. Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Burcu Dundar Kirit
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
| | - Asiye Akyıldız
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
| |
Collapse
|
18
|
Roobab U, Abida A, Chacha JS, Athar A, Madni GM, Ranjha MMAN, Rusu AV, Zeng XA, Aadil RM, Trif M. Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices. Molecules 2022; 27:molecules27134031. [PMID: 35807277 PMCID: PMC9268149 DOI: 10.3390/molecules27134031] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 06/16/2022] [Accepted: 06/22/2022] [Indexed: 02/04/2023] Open
Abstract
The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In commercial fruit juice production, a variety of approaches are applied to inactivate degradative enzymes. One of the most extensively utilized traditional procedures for improving the general acceptability of juice is thermal heat treatment. The utilization of a non-thermal pulsed electric field (PEF) as a promising technology for retaining the fresh-like qualities of juice by efficiently inactivating enzymes and bacteria will be discussed in this review. Induced structural alteration provides for energy savings, reduced raw material waste, and the development of new products. PEF alters the α-helix conformation and changes the active site of enzymes. Furthermore, PEF-treated juices restore enzymatic activity during storage due to either partial enzyme inactivation or the presence of PEF-resistant isozymes. The increase in activity sites caused by structural changes causes the enzymes to be hyperactivated. PEF pretreatments or their combination with other nonthermal techniques improve enzyme activation. For endogenous enzyme inactivation, a clean-label hurdle technology based on PEF and mild temperature could be utilized instead of harsh heat treatments. Furthermore, by substituting or combining conventional pasteurization with PEF technology for improved preservation of both fruit and vegetable juices, PEF technology has enormous economic potential. PEF treatment has advantages not only in terms of product quality but also in terms of manufacturing. Extending the shelf life simplifies production planning and broadens the product range significantly. Supermarkets can be served from the warehouse by increasing storage stability. As storage stability improves, set-up and cleaning durations decrease, and flexibility increases, with only minor product adjustments required throughout the manufacturing process.
Collapse
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (U.R.); (J.S.C.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Afeera Abida
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (A.A.); (A.A.); (G.M.M.)
| | - James S. Chacha
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (U.R.); (J.S.C.)
- Department of Food Science and Agroprocessing, School of Engineering and Technology, Sokoine University of Agriculture, Chuo Kikuu, Morogogoro P.O. Box 3006, Tanzania
| | - Aiman Athar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (A.A.); (A.A.); (G.M.M.)
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (A.A.); (A.A.); (G.M.M.)
| | | | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Correspondence: (A.V.R.); (X.-A.Z.); (R.M.A.)
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (U.R.); (J.S.C.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- Correspondence: (A.V.R.); (X.-A.Z.); (R.M.A.)
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (A.A.); (A.A.); (G.M.M.)
- Correspondence: (A.V.R.); (X.-A.Z.); (R.M.A.)
| | - Monica Trif
- Department of Food Research, Centre for Innovative Process Engineering (Centiv) GmbH, 28857 Syke, Germany;
| |
Collapse
|
19
|
Jafarpour D, Hashemi SMB. Ohmic heating application in food processing: recent achievements and perspectives. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-2-531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Food processing is an important operation in the food industry that converts fresh foods into final products with desirable characteristics for consumption and storage. Ohmic heating is an emerging technique for food processing that seems to be a suitable alternative to conventional heat treatment. Recently, there has been a lot of research into ohmic heating applications in processing various foods.
This review highlights the findings of studies conducted in 2018–2022 on the impact of ohmic heating on the physical, chemical, and sensory properties of foodstuffs during processing. We found that this technology provides more reliable process control compared to the traditional technique, namely conventional heating. Although ohmic heating has a positive effect on the quality of foods, its efficiency is limited by certain food components, including acid and fat, that markedly affect the electrochemical attributes of foods.
Therefore, to achieve optimal results, ohmic heating conditions should be set in accordance with the properties of food materials. There is a need for further in-depth studies on the performance of ohmic heating in food processing on a large, rather than a lab scale.
Collapse
|
20
|
Zhang L, Liu F, Jin Y, Wu S, Xu X, Yang N. Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09314-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
21
|
Bocker R, Silva EK. Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2021.100098] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
|
22
|
Synergistic Action of Mild Heat and Essential Oil Treatments on Culturability and Viability of Escherichia coli ATCC 25922 Tested In Vitro and in Fruit Juice. Foods 2022; 11:foods11111615. [PMID: 35681366 PMCID: PMC9180004 DOI: 10.3390/foods11111615] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/24/2022] [Accepted: 05/26/2022] [Indexed: 02/05/2023] Open
Abstract
The strengthening effect of a mild temperature treatment on the antimicrobial efficacy of essential oils has been widely reported, often leading to an underestimation or a misinterpretation of the product’s microbial status. In the present study, both a traditional culture-based method and Flow Cytometry (FCM) were applied to monitor the individual or combined effect of Origanum vulgare essential oil (OEO) and mild heat treatment on the culturability and viability of Escherichia coli in a conventional culture medium and in a fruit juice challenge test. The results obtained in the culture medium showed bacterial inactivation with an increasing treatment temperature (55 °C, 60 °C, 65 °C), highlighting an overestimation of the dead population using the culture-based method; in fact, when the FCM method was applied, the prevalence of injured bacterial cells in a viable but non-culturable (VBNC) state was observed. When commercial fruit juice with a pH of 3.8 and buffered at pH 7.0 was inoculated with E. coli ATCC 25922, a bactericidal action of OEO and a higher efficiency of the mild heat at 65 °C for 5′ combined with OEO were found. Overall, the combination of mild heat and OEO treatment represents a promising antimicrobial alternative to improve the safety of fruit juice.
Collapse
|
23
|
Urango ACM, Neves MIL, Meireles MAA, Silva EK. Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO2 Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers. Foods 2022; 11:foods11091332. [PMID: 35564055 PMCID: PMC9101487 DOI: 10.3390/foods11091332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/22/2022] [Accepted: 04/25/2022] [Indexed: 02/04/2023] Open
Abstract
Whey beverages that were enriched with fructooligosaccharides (FOS) and xylooligosaccharides (XOS) were used for carrying Foeniculum vulgare extract that was obtained by the supercritical CO2 extraction technique to produce novel functional products. Fennel-based whey beverages were subjected to thermosonication processing (100, 200, and 300 W at 60 °C for 15 min) to verify the performance of the dairy colloidal system for protecting the bioactive fennel compounds. The impacts of thermosonication processing on the quality attributes of the functional whey beverages were examined according to their droplet size distribution, microstructure, kinetic stability, color parameters, browning index, total phenolic content (TPC), and antioxidant capacity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-Azino-bis-(3-ethylbenzothiazoline)-6-sulphonic acid) assays. The enrichment of the whey beverages with FOS and XOS did not affect their kinetic stability. However, the addition of prebiotic dietary fibers contributed to reducing the mean droplet size due to the formation of whey protein–FOS/XOS conjugates. The thermosonication treatments did not promote color changes that were discernible to the human eye. On the other hand, the thermosonication processing reduced the kinetic stability of the beverages. Overall, the colloidal dairy systems preserved the antioxidant capacity of the fennel seed extract, regardless of thermosonication treatment intensity. The whey beverages enriched with FOS and XOS proved to be effective carrying matrices for protecting the lipophilic bioactive fennel compounds.
Collapse
|
24
|
Umair M, Jabeen S, Ke Z, Jabbar S, Javed F, Abid M, Rehman Khan KU, Ji Y, Korma SA, El-Saadony MT, Zhao L, Cacciotti I, Mariana Gonçalves Lima C, Adam Conte-Junior C. Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements. ULTRASONICS SONOCHEMISTRY 2022; 86:105999. [PMID: 35436672 PMCID: PMC9036140 DOI: 10.1016/j.ultsonch.2022.105999] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/30/2022] [Accepted: 04/01/2022] [Indexed: 05/17/2023]
Abstract
Fruit juices (FJs) are frequently taken owing to their nutritious benefits, appealing flavour, and vibrant colour. The colours of the FJs are critical indicators of the qualitative features that influence the consumer's attention. Although FJs' intrinsic acidity serves as a barrier to bacterial growth, their enzymatic stability remains an issue for their shelf life. Inactivation of enzymes is critical during FJ processing, and selective inactivation is the primary focus of enzyme inactivation. The merchants, on the other hand, want the FJs to stay stable. The most prevalent technique of processing FJ is by conventional heat treatment, which degrades its nutritive value and appearance. The FJ processing industry has undergone a dramatic transformation from thermal treatments to nonthermal treatments (NTTs) during the past two decades to meet the requirements for microbiological and enzymatic stability. The manufacturers want safe and stable FJs, while buyers want high-quality FJs. According to the past investigation, NTTs have the potential to manufacture microbiologically safe and enzymatically stable FJs with low loss of bioactive components. Furthermore, it has been demonstrated that different NTTs combined with or without other NTTs or mild heating as a hurdle technology increase the synergistic effect for microbiological safety and stability of FJs. Concise information about the variables that affect NTTs' action mode has also been addressed. Primary inactivates enzymes by modifying the protein structure and active site conformation. NTTs may increase enzyme activity depending on the nature of the enzyme contained in FJs, the applied pressure, pH, temperature, and treatment period. This is due to the release of membrane-bound enzymes as well as changes in protein structure and active sites that allow substrate interaction. Additionally, the combination of several NTTs as a hurdle technology, as well as temperature and treatment periods, resulted in increased enzyme inactivation in FJs. Therefore, a combination of thermal and non-thermal technologies is suggested to increase the effectiveness of the process as well as preserve the juice quality.
Collapse
Affiliation(s)
- Muhammad Umair
- Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, 518060 Shenzhen, Guangdong, China; Key Laboratory of Optoelectronic Devices and Systems, College of Physics and Optoelectronic Engineering, Ministry of Education and Guangdong Province, Shenzhen University, Shenzhen 518060, Guangdong, China
| | - Sidra Jabeen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Zekai Ke
- Department of Orthopaedics, Shenzhen University General Hospital, Shenzhen University Clinical Medical Academy, Shenzhen, Guangdong, China
| | - Saqib Jabbar
- Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad, Pakistan
| | - Faiqa Javed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi, Pakistan
| | - Kashif-Ur Rehman Khan
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, 63100 Bahawalpur, Pakistan
| | - Yu Ji
- Lehrstuhl für Biotechnologie, RWTH Aachen University, Worringerweg 3, Aachen 52074, Germany.
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
| | - Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
| | - Liqing Zhao
- Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, 518060 Shenzhen, Guangdong, China.
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma 00166, Italy
| | | | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil
| |
Collapse
|
25
|
Salar FJ, Domínguez-Perles R, García-Viguera C, Fernández PS. Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds. FOOD SCI TECHNOL INT 2022:10820132221094724. [PMID: 35440183 DOI: 10.1177/10820132221094724] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.
Collapse
Affiliation(s)
- Francisco J Salar
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain
| | - Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Pablo S Fernández
- Department of Ingeniería Agrónomica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| |
Collapse
|
26
|
Nelluri P, Venkatesh T, Kothakota A, Pandiselvam R, Garg R, Eswaran V, Vaddevolu UBP, Venkatesh R, Mousavi Khaneghah A. Recent advances in non‐thermal and thermal processing of Jackfruit (
Artocarpus heterophyllus Lam)
: an updated review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Puja Nelluri
- Department of Agriculture and Food Engineering Indian Institute of Technology Kharagpur West Beng India
| | - T. Venkatesh
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad‐201 001 India
| | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad‐201 001 India
| | - R. Pandiselvam
- Physiology, Biochemistry, and Post‐harvest Technology Division, ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - Ramandeep Garg
- Department of Computer Information Systems University of Malta Msida MSD Malta
| | - Vishnu Eswaran
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
| | - Uday Bhanu Prakash Vaddevolu
- Department of Agricultural and Biosystems Engineering North Dakota State University 1221 Albrecht Boulevard Farg ND USA
| | - R. Venkatesh
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas, Sao Paulo Brazil
| |
Collapse
|
27
|
Lou X, Jin Y, Tian H, Yu H, Chen C, Hanna M, Lin Y, Yuan L, Wang J, Xu H. High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes. Food Chem 2022; 372:131313. [PMID: 34655827 DOI: 10.1016/j.foodchem.2021.131313] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 09/30/2021] [Accepted: 10/01/2021] [Indexed: 11/04/2022]
Abstract
The study aimed to evaluate the effect of high-pressure (HPP, 300/600 MPa for 2 and 6 min) and thermal processing (TP, 65 °C/30 min) on microbial shelf-life, enzyme-activity and quality-attributes of cloudy hawthorn berry juice (CHBJ) after processing and during storage (4 °C). The CHBJ shelf-life was at least 150 days when processed by HPP. No significant difference was observed in pH and titratable acidity (p > 0.05), while HPP significantly increased soluble sugar (p < 0.05) and simulated some fruity aroma compounds which improved the taste and flavor of CHBJ. However, HPP inhabited ineffectively enzyme-activity in comparison to TP, causing significant color changes (ΔE = 4.98 ± 0.03-5.10 ± 0.07) during 30-day storage (p < 0.05). Although particle size increased after HPP treatment, significant increases (68.76%-926.95%) were observed in viscosity (p < 0.05), due to enhanced extractability or modification of pectin induced by HPP, resulting in higher consistency of CHBJ. HPP is promising to extend shelf-life and improve quality-attributes of CHBJ.
Collapse
Affiliation(s)
- Xinman Lou
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Yu Jin
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Huaixiang Tian
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Haiyan Yu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Chen Chen
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Milford Hanna
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205, USA
| | - Yawen Lin
- College of Food Science and Engineering, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Long Yuan
- Big Green (USA) Inc. and Bgreen Food Company, P.O. Box 8112, Rowland Heights, CA 91748, USA
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| |
Collapse
|
28
|
Umair M, Jabbar S, Lin Y, Nasiru MM, Zhang J, Abid M, Murtaza MA, Zhao L. Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15535] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Muhammad Umair
- Department of Food Science and Engineering College of Chemistry and Environmental Engineering Shenzhen University Shenzhen Guangdong 518060 China
- Key Laboratory of Optoelectronic Devices and Systems College of Physics and Optoelectronic Engineering Ministry of Education and Guangdong Province Shenzhen University Shenzhen 518060 China
| | - Saqib Jabbar
- Food Science Research Institute (FSRI) National Agricultural Research Centre (NARC) Islamabad 46000 Pakistan
| | - Yue Lin
- Department of Food Science and Engineering College of Chemistry and Environmental Engineering Shenzhen University Shenzhen Guangdong 518060 China
| | - Mustapha Muhammad Nasiru
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Jianhao Zhang
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi Rawalpindi 44000 Pakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition University of Sargodha Sargodha 40100 Pakistan
| | - Liqing Zhao
- Department of Food Science and Engineering College of Chemistry and Environmental Engineering Shenzhen University Shenzhen Guangdong 518060 China
| |
Collapse
|
29
|
Zhu Y, Zhang M, Mujumdar AS, Liu Y. Application advantages of new non-thermal technology in juice browning control: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021419] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yuanyuan Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co., Ltd. Guangdong, Zhongshan, China
| |
Collapse
|
30
|
Sonoprocessing of freshly squeezed orange juice: Ascorbic acid content, pectin methylesterase activity, rheological properties and cloud stability. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108391] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
31
|
ABDILOVA G, TEREKHOVA A, SHADRIN M, BURAKOVSKAYA N, FEDOSEEVA N, ARTAMONOVA M, ERMIENKO A, SMIRNOVA M, GRIGORYANTS I, STRIGULINA E. Study on the influence of different magnetic and electric field-assisted storage methods on non-thermal effects of food. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.29921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | | | | | | | - Maria SMIRNOVA
- St. Petersburg State University of Aerospace Instrumentation, Russia
| | | | | |
Collapse
|
32
|
Tarafdar A, Sirohi R, Negi T, Singh S, Badgujar PC, Chandra Shahi N, Kumar S, Jun Sim S, Pandey A. Nanofluid research advances: Preparation, characteristics and applications in food processing. Food Res Int 2021; 150:110751. [PMID: 34865769 DOI: 10.1016/j.foodres.2021.110751] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 09/06/2021] [Accepted: 10/08/2021] [Indexed: 11/16/2022]
Abstract
There has been growing interest and substantial improvement in thermal processes for enhancing the heat transfer rate in food industry applications. The replacement of conventional heat transfer fluids with nanofluids is now being considered as a novel and emerging solution to the heat transfer problem of the food processing sector. This review covers state-of-the-art methods for production and application of these nanofluids with emphasis on the decontamination of liquid foods. The review also discusses the influence of processing conditions such as temperature and nanoparticle concentration on the thermal and viscous characteristics of the developed nanofluids. Further, the effect of these developed nanofluids on the quality attributes of food materials has also been reviewed and analyzed. Based on the current technological status, certain knowledge gaps in nanofluid research have been identified, including controlled (shape and size) and systematic experimental studies, stability of nanofluids with increasing thermal cycles, increasing the compatibility of base fluid to nanomaterials, and toxicity and environmental impact assessment.
Collapse
Affiliation(s)
- Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, India.
| | - Ranjna Sirohi
- Department of Biological and Chemical Engineering, Korea University, Seoul, South Korea; Centre for Energy and Environmental Sustainability, Lucknow 226 029, India.
| | - Taru Negi
- Department of Food Science and Technology, G. B. Pant University of Agricultural and Technology, Pantnagar 263 145, India.
| | - Shikhangi Singh
- Department of Food Science and Technology, G. B. Pant University of Agricultural and Technology, Pantnagar 263 145, India.
| | - Prarabdh C Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat 131 028, India.
| | - Navin Chandra Shahi
- Department of Post Harvest Process and Food Engineering, G. B. Pant University of Agricultural and Technology, Pantnagar 263 145, India.
| | - Sunil Kumar
- Technology Development Centre, CSIR-National Environmental Engineering Research Institute (CSIR-NEERI), Nehru Marg, Nagpur 440 020, India.
| | - Sang Jun Sim
- Department of Biological and Chemical Engineering, Korea University, Seoul, South Korea.
| | - Ashok Pandey
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, India; Center for Innovation and Translational Research, CSIR- Indian Institute of Toxicology Research, Lucknow 226 001, India.
| |
Collapse
|
33
|
The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice. Foods 2021; 10:foods10112606. [PMID: 34828887 PMCID: PMC8622698 DOI: 10.3390/foods10112606] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/09/2021] [Accepted: 10/20/2021] [Indexed: 12/04/2022] Open
Abstract
Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural preservatives (tea polyphenols and natamycin) on the recovery of PEF-induced, sub-lethally injured Saccharomyces cerevisiae cells, and further explored the bactericidal effects of the combined treatments of PEF with the pivotal factors in cantaloupe juice. We first found that low pH (pH 4.0), low temperature (4 °C), tea polyphenols and natamycin inhibited the recovery of injured S. cerevisiae cells. Then, the synergistic effects of PEF, combined with cold-temperature storage (4 °C), a mild treatment temperature (50 and 55 °C), tea polyphenols or natamycin, on the inactivation of S. cerevisiae in cantaloupe juice were evaluated. Our results showed that the combination of PEF and heat treatment, tea polyphenols or natamycin enhanced the inactivation of S. cerevisiae and reduced the level of sub-lethally injured cells. Moreover, PEF combined with 55 °C heat treatment or tea polyphenols was applied for cantaloupe juice. In the practical application, the two combined PEF methods displayed a comparable inactivation heat pasteurization ability, prolonged the shelf life of juice compared with PEF treatment alone, and better preserved the physicochemical properties and vitamin C levels of cantaloupe juice. These results provide valuable information to inhibit the recovery of PEF-injured microbial cells and shed light on the combination of PEF with other factors to inactivate microorganisms for better food preservation.
Collapse
|
34
|
Brenes X, Guevara M, Wong E, Cortés C, Usaga J, Rojas-Garbanzo C. Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice. FOOD SCI TECHNOL INT 2021; 28:694-702. [PMID: 34632838 DOI: 10.1177/10820132211050203] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Ultrasound is a useful alternative to thermal processing that can be applied to many food products and juices to aid with enzymes and microorganism inactivation and to improve the efficiency of unit operations generally applied in the food industry. The aim of this study was to evaluate the effect of a high-intensity sonication treatment (frequency 20 kHz; intensity 39.4 W/cm2) applied for treatment times from 0 to 105 min on the content of polyphenols, vitamin C, organic acids, and carotenoids, and on the hydrophilic and lipophilic antioxidant capacity and color of orange juice. Treatments were performed in triplicate and data was statistically analyzed. Sonication time did not have a significant effect (P > 0.05) on total polyphenols, total vitamin C, organic acid, and carotenoid contents, lipophilic antioxidant capacity, or juice color. The hydrophilic antioxidant activity and the lutein content increased significantly (P < 0.05) with increased sonication time. These results may be useful as a baseline for the development of sonication treatments that could be used in combination with other traditional and emerging processing approaches to protect the most important bioactive compounds and quality properties of orange juice.
Collapse
Affiliation(s)
- Ximena Brenes
- Escuela de Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica
| | - María Guevara
- Escuela de Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica
| | - Eric Wong
- Escuela de Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica.,Centro Nacional de Ciencia y Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica
| | - Carolina Cortés
- Centro Nacional de Ciencia y Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica
| | - Jessie Usaga
- Centro Nacional de Ciencia y Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica
| | - Carolina Rojas-Garbanzo
- Centro Nacional de Ciencia y Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica
| |
Collapse
|
35
|
Barbhuiya RI, Singha P, Singh SK. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Res Int 2021; 149:110647. [PMID: 34600649 DOI: 10.1016/j.foodres.2021.110647] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
Non-thermal food processing is a viable alternative to traditional thermal processing to meet customer needs for high-quality, convenient and minimally processed foods. They are designed to eliminate elevated temperatures during processing and avoid the adverse effects of heat on food products. Numerous thermal and novel non-thermal technologies influence food structure at the micro and macroscopic levels. They affect several properties such as rheology, flavour, process stability, texture, and appearance at microscopic and macroscopic levels. This review presents existing knowledge and advances on the impact of non-thermal technologies, for instance, cold plasma treatment, irradiation, high-pressure processing, ultrasonication, pulsed light technology, high voltage electric field and pulsed electric field treatment on the structural changes of food components. An extensive review of the literature indicates that different non-thermal processing technologies can affect the food components, which significantly affects the structure of food. Applications of novel non-thermal technologies have shown considerable impact on food structure by altering protein structures via free radicals or larger or smaller molecules. Lipid oxidation is another process responsible for undesirable effects in food when treated with non-thermal techniques. Non-thermal technologies may also affect starch properties, reduce molecular weight, and change the starch granule's surface. Such modification of food structure could create novel food textures, enhance sensory properties, improve digestibility, improve water-binding ability and improve mediation of gelation processes. However, it is challenging to determine these technologies' influence on food components due to differences in their primary operation and equipment design mechanisms and different operating conditions. Hence, to get the most value from non-thermal technologies, more in-depth research about their effect on various food components is required.
Collapse
Affiliation(s)
- Rahul Islam Barbhuiya
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
| |
Collapse
|
36
|
Li M, Liu Q, Zhang W, Zhang L, Zhou L, Cai S, Hu X, Yi J. Evaluation of quality changes of differently formulated cloudy mixed juices during refrigerated storage after high pressure processing. Curr Res Food Sci 2021; 4:627-635. [PMID: 34557679 PMCID: PMC8445842 DOI: 10.1016/j.crfs.2021.09.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/01/2021] [Accepted: 09/03/2021] [Indexed: 12/02/2022] Open
Abstract
Cloudy fruit and vegetable mixed juice (MJ) pasteurized by high pressure processing (HPP) showed an increasing market demand. However, browning, sedimentation, and flavor changes of HPP juice during storage have been a great challenge for the beverage industry. The aim of this work was to investigate quality changes of HPP MJs during storage and to explore the potential to create the shelf-stable MJs with fresh-like organoleptic quality through HPP. In the work, commercial MJ1 (orange, mango, and kiwifruit) and MJ2 (carrot and pineapple) were formulated and their quality changes during storage were investigated. The results indicated no visible color changes and sedimentation were observed in MJ1 and MJ2 during refrigerated storage (90 days). However, sucrose decreased as glucose and fructose increased; a large number of aldehydes and alcohols decreased but some terpenoids increased during storage. In general, blending proper fruit and vegetable to produce MJs combing with HPP could maintain high cloud and color stability, but sugars and volatiles clearly changed during storage. HPP mixed juice showed high color and cloud stability during chilled storage. Aldehydes and alcohols decreased but terpenoids increased during storage. Sucrose decreased with glucose and fructose increasing during storage. Carrot-pinapple mixed juice showed high quality stability during storgae.
Collapse
Affiliation(s)
- Minbo Li
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Qihui Liu
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Wanzhen Zhang
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Litao Zhang
- Yunnan Inja U-fresh Supply Chain Co., Ltd., Kunming, 650500, Yunnan, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China.,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| |
Collapse
|
37
|
Akyildiz A, Mertoglu TS, Agcam E. Kinetic study for ascorbic acid degradation, hydroxymethylfurfural and furfural formations in Orange juice. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103996] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
38
|
Evaluation of extraction technologies of lycopene: Hindrance of extraction, effects on isomerization and comparative analysis - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.051] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
39
|
Liu Q, Huang G, Ma C, Li G, Wang R. Effect of ultra‐high pressure and ultra‐high temperature treatments on the quality of watermelon juice during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15723] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qing Liu
- Department of Food and Bioengineering Beijing Vocational College of Agriculture Beijing P. R. China
| | - Guangxue Huang
- Department of Food and Bioengineering Beijing Vocational College of Agriculture Beijing P. R. China
| | - Changlu Ma
- Department of Food and Bioengineering Beijing Vocational College of Agriculture Beijing P. R. China
| | - Guangyan Li
- Research and development department Tongxin Zichao Biological Engineering Co., Ltd Nanchang P. R. China
| | - Rufu Wang
- College of Food Science and Engineering Shanxi Agricultural University Shanxi P. R. China
| |
Collapse
|
40
|
Li C, Ju J, Xie Y, Yu H, Guo Y, Yao W, Qian H. Effects of interactions between polygalacturonase and pesticide residues during enzymatic hydrolysis on the yield of apple juice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
41
|
Chacha JS, Zhang L, Ofoedu CE, Suleiman RA, Dotto JM, Roobab U, Agunbiade AO, Duguma HT, Mkojera BT, Hossaini SM, Rasaq WA, Shorstkii I, Okpala COR, Korzeniowska M, Guiné RPF. Revisiting Non-Thermal Food Processing and Preservation Methods-Action Mechanisms, Pros and Cons: A Technological Update (2016-2021). Foods 2021; 10:1430. [PMID: 34203089 PMCID: PMC8234293 DOI: 10.3390/foods10061430] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 12/05/2022] Open
Abstract
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.
Collapse
Affiliation(s)
- James S. Chacha
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Liyan Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri 460114, Nigeria
| | - Rashid A. Suleiman
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
| | - Joachim M. Dotto
- School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology, P.O. Box 447 Arusha, Tanzania;
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Adedoyin O. Agunbiade
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Food Technology, University of Ibadan, Ibadan 200284, Nigeria
| | - Haile Tesfaye Duguma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 378 Jimma, Ethiopia
| | - Beatha T. Mkojera
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
| | - Sayed Mahdi Hossaini
- DIL German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany;
| | - Waheed A. Rasaq
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Ivan Shorstkii
- Department of Technological Equipment and Life-Support Systems, Kuban State Technological University, 350072 Krasnodar, Russia;
| | - Charles Odilichukwu R. Okpala
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Malgorzata Korzeniowska
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
| |
Collapse
|
42
|
Clarification of Byrsonima ligustrifolia Extract by Porous Membranes: Retention of Bioactive Compounds and Stability During Storage. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02597-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
43
|
The Impact of N 2-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers. Foods 2021; 10:foods10030508. [PMID: 33670953 PMCID: PMC7997287 DOI: 10.3390/foods10030508] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/07/2021] [Accepted: 02/22/2021] [Indexed: 11/23/2022] Open
Abstract
This work aimed to evaluate the effects of N2-assisted high-pressure processing (HPP, 400 MPa/7.5 min and 500 MPa/7.5 min) on the microorganisms and physicochemical, nutritional, and sensory characteristics of fresh-cut bell peppers (FCBP) during 25 days of storage at 4 °C. Yeasts and molds were not detected, and the counts of total aerobic bacteria were less than 4 log10 CFU/g during storage at 4 °C. The total soluble solids and L* values were maintained in HPP-treated FCBP during storage. After the HPP treatment, an 18.7–21.9% weight loss ratio and 54–60% loss of hardness were found, and the polyphenol oxidase (PPO) activity was significantly inactivated (33.87–55.91% of its original activity). During storage, the weight loss ratio and PPO activity of the samples increased significantly, but the hardness of 500 MPa/7.5 min for treated FCBP showed no significant change (9.79–11.54 N). HPP also effectively improved the total phenol content and antioxidant capacity of FCBP to 106.69–108.79 mg GAE/100 g and 5.76–6.55 mmol Trolox/L; however, a non-negligible reduction in total phenols, ascorbic acid, and antioxidant capacity was found during storage. Overall, HPP treatments did not negatively impact the acceptability of all sensory attributes during storage, especially after the 500 MPa/7.5 min treatment. Therefore, N2-assisted HPP processing is a good choice for the preservation of FCBP.
Collapse
|
44
|
The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110242] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
45
|
Pei J, Gao S, Sarp S, Wang H, Chen X, Yu J, Yue T, Youravong W, Li Z. Emerging forward osmosis and membrane distillation for liquid food concentration: A review. Compr Rev Food Sci Food Saf 2021; 20:1910-1936. [PMID: 33438299 DOI: 10.1111/1541-4337.12691] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 11/10/2020] [Accepted: 11/25/2020] [Indexed: 11/26/2022]
Abstract
As emerging membrane technologies, forward osmosis (FO) and membrane distillation (MD), which work with novel driving forces, show great potential for liquid food concentration, owing to their low fouling propensity and great driving force. In the last decades, they have attracted the attention of food industry scientists in global scope. However, discussions of the FO and MD in liquid food concentration advancement, membrane fouling, and economic assessment have been scant. This review aims to provide an up-to-date knowledge about liquid food concentration by FO and MD. First, we introduce the principle and applications of FO and MD in liquid food concentration, and highlight the effect of process on liquid food composition, membrane fouling mechanism, and strategies for fouling mitigation. Besides, economic assessment of FO and MD processes is reviewed. Moreover, the challenges as well as future prospects of FO and MD applied in liquid food concentration are proposed and discussed. Comparing with conventional membrane-based or thermal-based technologies, FO and MD show outstanding advantages in high concentration rate, good concentrate quality, low fouling propensity, and low cost. Future efforts for liquid food concentration by FO and MD include (1) development of novel FO draw solution (DS); (2) understanding the effects of liquid food complex compositions on membrane fouling in FO and MD concentration process; and (3) fabrication of novel membranes and innovation of membrane module and process configuration for liquid food processing.
Collapse
Affiliation(s)
- Jianfei Pei
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shanshan Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Sarper Sarp
- Centre for Water Advanced Technologies and Environmental Research (CWATER), College of Engineering, Swansea University, Swansea, UK
| | - Haihua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaonan Chen
- College of Economics and Management, Northwest A&F University, Yangling, China
| | - Jin Yu
- College of Economics and Management, Northwest A&F University, Yangling, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Wirote Youravong
- Department of Food Technology & Center of Excellence in Membrane Science and Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Zhenyu Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| |
Collapse
|
46
|
Zhang Z, Zhang B, Yang R, Zhao W. Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1860083] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zhenna Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Bin Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| |
Collapse
|
47
|
Sridhar A, Ponnuchamy M, Kumar PS, Kapoor A. Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2020; 19:1715-1735. [PMID: 33192209 PMCID: PMC7651826 DOI: 10.1007/s10311-020-01126-2] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 10/17/2020] [Indexed: 05/02/2023]
Abstract
Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.
Collapse
Affiliation(s)
- Adithya Sridhar
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| | - Muthamilselvi Ponnuchamy
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| | - Ponnusamy Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, 603110 India
| | - Ashish Kapoor
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| |
Collapse
|
48
|
Silva EK, Bargas MA, Arruda HS, Vardanega R, Pastore GM, Meireles MAA. Supercritical CO 2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments. Molecules 2020; 25:molecules25173911. [PMID: 32867210 PMCID: PMC7504353 DOI: 10.3390/molecules25173911] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/18/2020] [Accepted: 08/24/2020] [Indexed: 12/23/2022] Open
Abstract
The effects of supercritical CO2 processing on the chemical stability of fructooligosaccharides (FOS) and other functional and nutritional compounds were evaluated employing non-thermal and thermal approaches. Apple juice was enriched with Pfaffia glomerata roots aqueous extract due to its high content of short-chain FOS and then subjected to different levels of temperature (40 and 60 °C), pressure (8 and 21 MPa), and CO2 volume ratio (20 and 50%). The percentage of CO2 volume was evaluated concerning the total volume of the high-pressure reactor. Also, the functional beverage was thermally treated at 105 °C for 10 min. Physicochemical properties (pH and soluble solid content), beta-ecdysone, sugars (glucose, fructose, and sucrose), and FOS (1-kestose, nystose, and fructofuranosylnystose) content were determined. The pH and soluble solid content did not modify after all treatments. The pressure and CO2 volume ratio did not influence the FOS content and their chemical profile, however, the temperature increase from 40 to 60 °C increased the nystose and fructofuranosylnystose content. High-temperature thermal processing favored the hydrolysis of 1-kestose and reduced the sucrose content. Regarding beta-ecdysone, its content remained constant after all stabilization treatments demonstrating thus its high chemical stability. Our results demonstrated that supercritical CO2 technology is a promising technique for the stabilization of FOS-rich beverages since the molecular structures of these fructans were preserved, thus maintaining their prebiotic functionality.
Collapse
Affiliation(s)
- Eric Keven Silva
- LASEFI, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil; (E.K.S.); (M.A.B.); (R.V.)
| | - Matheus A. Bargas
- LASEFI, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil; (E.K.S.); (M.A.B.); (R.V.)
| | - Henrique S. Arruda
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil; (H.S.A.); (G.M.P.)
| | - Renata Vardanega
- LASEFI, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil; (E.K.S.); (M.A.B.); (R.V.)
| | - Glaucia M. Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil; (H.S.A.); (G.M.P.)
| | - M. Angela A. Meireles
- LASEFI, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil; (E.K.S.); (M.A.B.); (R.V.)
- Correspondence: ; Tel.: +55-19-98184-1414; Fax: +55-19-3521-4027
| |
Collapse
|
49
|
Bhattacharjee C, Saxena VK, Dutta S. Insights
into effectiveness of tight ultrafiltration and frozen storage in bioactive compound retention in watermelon juice concentrate. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13492] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chiranjit Bhattacharjee
- Department of Chemical Engineering Indian Institute of Technology (Indian School of Mines) Dhanbad Jharkhand India
| | - Vinod K. Saxena
- Department of Chemical Engineering Indian Institute of Technology (Indian School of Mines) Dhanbad Jharkhand India
| | - Suman Dutta
- Department of Chemical Engineering Indian Institute of Technology (Indian School of Mines) Dhanbad Jharkhand India
| |
Collapse
|
50
|
Salehi F. Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1775250] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|