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Chen BR, Roobab U, Madni GM, Abdi G, Zeng XA, Aadil RM. A review of emerging applications of ultrasonication in Comparison with non-ionizing technologies for meat decontamination. ULTRASONICS SONOCHEMISTRY 2024; 108:106962. [PMID: 38943850 PMCID: PMC11261440 DOI: 10.1016/j.ultsonch.2024.106962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 05/10/2024] [Accepted: 06/17/2024] [Indexed: 07/01/2024]
Abstract
Meat is highly susceptible to contamination with harmful microorganisms throughout the production, processing, and storage chain, posing a significant public health risk. Traditional decontamination methods like chemical sanitizers and heat treatments often compromise meat quality, generate harmful residues, and require high energy inputs. This necessitates the exploration of alternative non-ionizing technologies for ensuring meat safety and quality. This review provides a comprehensive analysis of the latest advancements, limitations, and future prospects of non-ionizing technologies for meat decontamination, with a specific focus on ultrasonication. It further investigates the comparative advantages and disadvantages of ultrasonication against other prominent non-ionizing technologies such as microwaves, ultraviolet (UV) light, and pulsed light. Additionally, it explores the potential of integrating these technologies within a multi-hurdle strategy to achieve enhanced decontamination across the meat surface and within the matrix. While non-ionizing technologies have demonstrated promising results in reducing microbial populations while preserving meat quality attributes, challenges remain. These include optimizing processing parameters, addressing regulatory considerations, and ensuring cost-effectiveness for large-scale adoption. Combining these technologies with other methods like antimicrobial agents, packaging, and hurdle technology holds promise for further enhancing pathogen elimination while safeguarding meat quality.
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Affiliation(s)
- Bo-Ru Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, 15551 Al‑Ain, United Arab Emirates.
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169 Iran.
| | - Xin-An Zeng
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China.
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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2
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Sławińska N, Olas B. The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity. Food Chem 2024; 458:140526. [PMID: 39053392 DOI: 10.1016/j.foodchem.2024.140526] [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: 01/24/2024] [Revised: 07/16/2024] [Accepted: 07/17/2024] [Indexed: 07/27/2024]
Abstract
Thermal processing can alter the biological activity of seed phytochemicals in various ways, thus improving shelf life, bioavailability, oxidative stability, and oil yield; it can also decrease the content of antinutritional compounds, reduce cytotoxic activity and increase the total phenolic content of the seeds. However, this treatment can also inactivate beneficial compounds, including phenolics. This review describes the effect of different thermal processing methods on the content, activity, and bioavailability of chemical compounds from different edible seeds. The outcome is dependent on the method, temperature, time of processing, and type of seeds. Although thermal processing has many benefits, its precise effect on different species requires further clarification to determine how it influences their phytochemical content and biological activity, and identify the optimal conditions for processing.
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Affiliation(s)
- Natalia Sławińska
- University of Lodz, Department of General Biochemistry, Faculty of Biology and Environmental Protection, Pomorska 141/3, 90-236 Lodz, Poland.
| | - Beata Olas
- University of Lodz, Department of General Biochemistry, Faculty of Biology and Environmental Protection, Pomorska 141/3, 90-236 Lodz, Poland.
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3
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Vancoillie F, Verkempinck SHE, Hendrickx ME, Van Loey AM, Grauwet T. Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39012491 DOI: 10.1021/acs.jafc.4c00265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Brassica oleracea and Allium vegetables are known for their unique, family specific, water-soluble phytochemicals, glucosinolates, and S-alk(en)yl-l-cysteine sulfoxides, respectively. However, they are also important delivery systems of several other health-related compounds, such as carotenoids (lipid-soluble phytochemicals), vitamin C (water-soluble micronutrient), and vitamin K1 (lipid-soluble micronutrient). When all-year-round availability or transport over long distances is targeted for these often seasonal, locally grown vegetables, processing becomes indispensable. However, the vegetable processing chain, which consists of multiple steps (e.g., pretreatment, preservation, storage, preparation), can impact the nutritional quality of these vegetables corresponding to the nature of the health-related compounds and their susceptibility to (bio)chemical conversions. Since information about the impact of the vegetable processing chain is scattered per compound or processing step, this review targets an integration of the state of the art and discusses needs for future research. Starting with a discussion on substrate-enzyme location within the vegetable matrix, an overview is provided of the impact and potential of processing, encompassing a wide range of (nonenzymatic) conversions.
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Affiliation(s)
- Flore Vancoillie
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Sarah H E Verkempinck
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Marc E Hendrickx
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
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4
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Guru PN, Kumar V, Nancy M, Sharma A, Yadav DN. Microwave assisted disinfestation of green gram ( Vigna radiata L.) infested with pulse beetle, Callasobruchus maculatus (F.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1355-1362. [PMID: 38910919 PMCID: PMC11190097 DOI: 10.1007/s13197-023-05905-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/09/2023] [Accepted: 11/27/2023] [Indexed: 06/25/2024]
Abstract
Pulse beetle (Callasobruchus maculatus) is a common infestation during storage of legumes in India, and presently being managed by chemical fumigation. In the present investigation, a non-chemical method based on dielectric heating by microwaves (900 W, 2450 MHz) was studied for disinfestation of green gram at different grain layer thickness (5, 10, 15 and 20 mm) and exposure durations (0-60 s). The susceptibility (LT95) of different stages was in the order of egg (31.668 s) > grub (40.388 s) > pupa (44.176 s) > adult (49.018 s). The adult was tolerant up to 50 s (R2-0.799, P < 0.01) to microwave exposure duration without green gram, and up to 30 s (R2-0.804, P < 0.01) with green gram. Hundred percent mortality was observed at 10 mm (30 s, R2-0.969, P < 0.01) and 15 mm (30 s, R2-0.972, P < 0.01) grain layer thickness without significantly affecting grain quality. Cooking time and germination did not vary significantly up to 30 s of exposure, thereafter, reduced significantly. However, water uptake did not vary significantly up to 60 s of exposure. The microwave radiations are found effective for disinfestations of green gram without significantly affecting the grain quality.
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Affiliation(s)
- P. N. Guru
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004 India
| | - Virinder Kumar
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004 India
| | - M. Nancy
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004 India
| | - A. Sharma
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004 India
| | - Deep Narayan Yadav
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004 India
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5
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Thakur P, Anika, Suhag R, Dhiman A, Kumar S. Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot. Food Sci Biotechnol 2024; 33:721-747. [PMID: 38371691 PMCID: PMC10866833 DOI: 10.1007/s10068-023-01436-5] [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: 06/16/2023] [Revised: 09/02/2023] [Accepted: 09/11/2023] [Indexed: 02/20/2024] Open
Abstract
Black carrots are a type of carrot that is naturally dark purple or black in color. They are a good source of antioxidants, vitamins, and minerals, and have been shown to have several health benefits, including reducing the risk of cancer, heart disease, and diabetes. This review article discusses the bioactive compounds present in black carrot, including anthocyanins, phenolic acids, carotenoids, and organic acids and sugars. It also compares the bioactive compounds and antioxidant capacity of black carrot with other carrot varieties. Furthermore, it discusses various postharvest processing methods, both conventional and novel, such as encapsulation, drying, and microbial decontamination, highlighting their effects on preserving and stabilizing the bioactive compounds. The review also emphasizes the incorporation of black carrot into different food products, including dairy items, beverages, and baked goods, and their impact on nutritional enhancement. The article provides knowledge on utilizing black carrot for improved nutritional and functional outcomes.
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Affiliation(s)
- Priyanka Thakur
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Anika
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Rajat Suhag
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Atul Dhiman
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Satish Kumar
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
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6
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Qu Y, Guo L, Hong C, Wan Y, Tuly J, Ma H. Effects of multi-frequency ultrasonic assisted sodium hypochlorite on the cleaning effect and quality of fresh-cut scallion stems. ULTRASONICS SONOCHEMISTRY 2023; 100:106613. [PMID: 37774468 PMCID: PMC10561118 DOI: 10.1016/j.ultsonch.2023.106613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 09/03/2023] [Accepted: 09/20/2023] [Indexed: 10/01/2023]
Abstract
This study aimed to evaluate the feasibility of multi-frequency ultrasound-assisted sodium hypochlorite (NaClO) on fresh-cut scallion stem (FCS) cleaning. Ultrasonic cleaning parameters (frequency mode, frequency amplitude, and the sample to water ratios) were optimized against cleanliness and microbial biomass as evaluation indexes. Under the optimum conditions, the free chlorine residues and quality attributes of FCS were also investigated. The results showed that the cleanliness of FCS improved significantly (p < 0.05) and the total number of microorganisms, especially Escherichia coli, decreased dramatically under the optimized cleaning condition with the simultaneous ultrasound (US) at the sweep frequency (SF) combination of 20 + 28 kHz, the ultrasonic density of 60 W/L, pulse time of 10 s, which indicated that the shelf life of FCS would be extended. Compared to FCS after the 250 ppm NaClO cleaning, the retention of ascorbic acid (AA), color, and texture structure of FCS had no significant difference after ultrasound-assisted NaClO treatment. Meanwhile, the content of allicin increased by 52.5% under ultrasound-assisted cleaning. The integration of US into the cleaning process resulted in a notably reduction of 68% in NaClO concentration, as well as the weight loss and respiration rate (RR) of the scallion stems. Therefore, ultrasound-assisted NaClO cleaning was regarded as a promising and effective approach for cleaning fresh-cut vegetables.
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Affiliation(s)
- Yulan Qu
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China
| | - Lina Guo
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Chen Hong
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China
| | - Yuming Wan
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China
| | - Jamila Tuly
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.
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7
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Lin S, Xiao J. Impact of thermal processing on dietary flavonoids. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:1-34. [PMID: 38460996 DOI: 10.1016/bs.afnr.2023.10.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Flavonoids are a class of polyphenols which are widely distributed in natural products and foods. They have diverse bioactivities, including anti-inflammatory, anti-aging, and antioxidant activities. Generally, the foods rich in flavonoids are usually consumed after thermal processing. However, thermal stability of flavonoids is usually low, and thermal processing could cause either positive or negative influences on their stability and bioactivities. In this review, the effects of thermal processing on thermal stability and bioactivity of dietary flavonoids from different food sources are summarized. Then, strategies to improve thermal stability of dietary flavonoids are discussed and the effect of some promising thermal technologies are also preliminary clarified. The promising thermal technologies may be alternative to conventional thermal processing technologies.
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Affiliation(s)
- Shiye Lin
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain.
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8
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Usman M, Rehman FU, Afzal M, Javed M, Ibrahim M, Amin N, Adeel S, Imran M, Mansour R. Sustainable appraisal of lac ( Kerria Lacca) based anthraquinone natural dye for chemical and bio-mordanted viscose and silk dyeing. Sci Prog 2023; 106:368504231215944. [PMID: 37993992 PMCID: PMC10666703 DOI: 10.1177/00368504231215944] [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: 11/24/2023]
Abstract
The coloring behavior of laccaic acid, a natural red dye derived from lac insects, has been investigated in this work for the dyeing of silk and viscose fabrics while being heated in MW radiation. The extract was made in an aqueous and acidic media and then used to color fabrics under microwave treatment for up to 10 min. For developing new shades, eco-friendly green bio-mordants and, in comparison, chemical mordants were employed at given conditions. The obtained results revealed that the aqueous extract after 4 min of radiation exposure produced a high color strength (K/S = 17.132) onto silk and the aqueous extract after 6 min of radiation exposure produced better color strength (K/S = 6.542) onto viscose at selected conditions. The fastness ratings evaluation as per ISO standards demonstrates that bio-anchors have provided good ratings under selected irradiation and dyeing conditions. It is concluded that this environmentally friendly technique has improved the natural coloration process of fabrics as well as addition of green mordants has furnished colorfast shades using lac-derived natural anthraquinone dye.
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Affiliation(s)
- Muhammad Usman
- Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Fazal-Ur Rehman
- Department of Applied Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Mehboob Afzal
- Department of Applied Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Mohsin Javed
- Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Ibrahim
- Department of Applied Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Nimra Amin
- Department of Applied Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Shahid Adeel
- Department of Applied Chemistry, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Imran
- Department of Chemistry, College of Science, King Khalid University, Abha, Saudi Arabia
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9
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Li M, Zhou C, Wang B, Zeng S, Mu R, Li G, Li B, Lv W. Research progress and application of ultrasonic- and microwave-assisted food processing technology. Compr Rev Food Sci Food Saf 2023; 22:3707-3731. [PMID: 37350041 DOI: 10.1111/1541-4337.13198] [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: 02/27/2023] [Revised: 04/27/2023] [Accepted: 05/30/2023] [Indexed: 06/24/2023]
Abstract
Microwaves are electromagnetic waves of specific frequencies (300 MHz-3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic- and microwave-assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution-free, highly efficient, and has a wide range of applications in food processing.
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Affiliation(s)
- Mengge Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, New South Wales, Australia
| | - Shiyu Zeng
- College of Engineering, China Agricultural University, Beijing, China
| | - Rongyi Mu
- College of Engineering, China Agricultural University, Beijing, China
| | - Guohua Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Bingzheng Li
- Guangxi Bioscience and Technology Research Center, Guangxi Academy of Sciences, Nanning, Guangxi, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
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10
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Obadi M, Li Y, Xu B. Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies. J Food Sci 2023; 88:3626-3648. [PMID: 37548645 DOI: 10.1111/1750-3841.16719] [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: 05/11/2023] [Revised: 06/20/2023] [Accepted: 07/11/2023] [Indexed: 08/08/2023]
Abstract
Fresh wet noodles (FWNs) are popular among people and have attracted increasing attention because of their characteristics of freshness, chewiness, good taste, and better maintenance of noodle flavor. However, due to the high moisture content and abundance of nutrients in FWN, they are prone to spoilage, which shortens their shelf life and reduces their quality, greatly restricting their large-scale production. Therefore, seeking effective preservation methods to prolong the shelf life is a major breakthrough for the industrialization of FWN. The present review provides a comprehensive overview of the main factors that contribute to the spoilage and degradation of FWN. These factors encompass microorganisms, moisture content, nutritional composition, enzymes, and storage temperature. Moreover, the recent developments in novel shelf-life extension technology applied to FWN, such as chemical preservatives, natural preservatives, physical treatment technologies, and composite preservation technology, are presented and discussed. From the literature reviewed, the application of technologies, such as adding preservatives, modified atmosphere packaging, microwave, cold plasma, ozone, and other technologies, has a certain effect on improving the shelf life of FWN, but the single preservation technology still has some deficiencies. In order to further improve the preservation efficiency, using two or more preservation methods is an important direction for future research on the preservation technology of FWN.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuntong Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Hunan Provincial Key Laboratory of Research, Resource Mining and High-valued Utilization on Edible & Medicinal Plant, Jishou University, Jishou, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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11
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Knorr D, Sevenich R. Processed foods: From their emergence to resilient technologies. Compr Rev Food Sci Food Saf 2023; 22:3765-3789. [PMID: 37421325 DOI: 10.1111/1541-4337.13205] [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: 03/23/2023] [Revised: 05/23/2023] [Accepted: 06/11/2023] [Indexed: 07/10/2023]
Abstract
Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer-oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource-efficient processes for consumers food preference, acceptance, and needs are provided.
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Affiliation(s)
- Dietrich Knorr
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
| | - Robert Sevenich
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
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12
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Saini R, Kaur S, Aggarwal P, Dhiman A. The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties. Front Nutr 2023; 10:1178797. [PMID: 37215207 PMCID: PMC10196190 DOI: 10.3389/fnut.2023.1178797] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 04/20/2023] [Indexed: 05/24/2023] Open
Abstract
Introduction Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. Method The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100- 900 W (blanching using microwave). Results For both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix. Discussion Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.
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Affiliation(s)
- Rajni Saini
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sukhpreet Kaur
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Atul Dhiman
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, India
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13
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Gou M, Chen Q, Dong P, Liu C, Huang K. Design of a Microwave Heating and Permittivity Measurement System Based on Oblique Aperture Ridge Waveguide. SENSORS (BASEL, SWITZERLAND) 2023; 23:4035. [PMID: 37112376 PMCID: PMC10142508 DOI: 10.3390/s23084035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/06/2023] [Accepted: 04/12/2023] [Indexed: 06/19/2023]
Abstract
In this paper, an oblique aperture ridge waveguide operating at 2450 MHz is proposed, and, using the ridge waveguide, a permittivity measurement system is constructed which can measure the permittivity of materials during microwave heating. The system calculates the amplitudes of the scattering parameters by using the forward, reflected and transmitted powers of the power meters, and it reconstructs the permittivity of the material by combining the scattering parameters with an artificial neural network. The system is used to measure the complex permittivity of mixed solutions of methanol and ethanol with different ratios at room temperature, and the permittivity of methanol and ethanol with increasing temperature, from room temperature to 50 °C. The measured results are in good agreement with the reference data. The system allows simultaneous measurement of the permittivity with microwave heating and provides real-time, rapid changes in the permittivity during heating, avoiding thermal runaway and providing a reference for applications of microwave energy in the chemical industry.
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Affiliation(s)
- Mingyi Gou
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610064, China
| | - Qian Chen
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610064, China
| | - Penghao Dong
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610064, China
| | - Changjun Liu
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610064, China
- Laboratory of Microwave Energy Applications, Yibin Industrial Technology Research Institute of Sichuan University, Yibin 644000, China
| | - Kama Huang
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610064, China
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14
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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15
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Melis R, Vitangeli I, Anedda R. Effect of fish diet and cooking mode on the composition and microstructure of ready-to-eat fish fillets of gilthead sea bream (Sparus aurata) juveniles. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Wang X, Chen L, McClements DJ, Jin Z. Recent advances in crispness retention of microwaveable frozen pre-fried foods. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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17
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Grossmann L, Hinrichs J, Weiss J. Technologies for sustainable heat generation in food processing. Compr Rev Food Sci Food Saf 2022; 21:4971-5003. [PMID: 36209493 DOI: 10.1111/1541-4337.13035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 07/15/2022] [Accepted: 08/15/2022] [Indexed: 01/28/2023]
Abstract
The utilization of heat is one of the foundations of modern food processing. At present, boilers that operate on fossil fuels are still dominating the generation of hot water, steam, and hot air in the food industry. In light of sustainability goals and carbon taxes as well as international efforts to reduce the dependence on natural gas, new technologies are needed to lower the greenhouse gas emissions related to thermal processing of foods. This review discusses important technologies that could serve as a replacement for conventional fossil fuel boilers in the future. These technologies are based on electricity, geothermal energy (direct/indirect use), and electricity to hydrogen conversion and include fuel cells, microturbines, engines, electrical boilers, heat pumps, radiation, and use of geothermal energy. The majority of these technologies are already available for implementation at larger scales and emissions are generally lower compared to burning fossil fuels. At present, major obstacles, such as low fossil fuel prices, still exist that prevent the widespread adoption of more sustainable heating technologies. However, the direct transformation of electrical energy and utilization of geothermal energy for heating purposes seem promising and should be more frequently installed in the future, whereas the use of H2 obtained through electrolysis as a transportable source of energy may also serve as a source of thermal energy where it is useful to generate electricity and heat on the production site or where the availability of electricity is limited.
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Affiliation(s)
- Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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18
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Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of Acanthopanax sessiliflorus by Increasing the Drying Rate and Inactivating Enzymes. Foods 2022. [PMCID: PMC9601497 DOI: 10.3390/foods11203186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The processing of Acanthopanax sessiliflorus has attracted interest due to its health benefits. In this work, an emerging blanching technology, called hot-air flow rolling dry-blanching (HMRDB), was employed to treat A. sessiliflorus before drying. The effects of varied blanching times (2–8 min) on enzyme inactivation, drying characteristics, bioactive compound retention, and microstructure were examined. The results demonstrated that blanching for 8 min rendered polyphenol oxidase and peroxidase nearly inactive. The blanching process reduced the drying time of samples by up to 57.89% compared to an unblanched sample. The Logarithmic model showed good fitting performance for the drying curves. The total phenolic and flavonoid content of the dried product increased as blanching time increased. The total anthocyanin content of the samples blanched for 6 min was 3.9 times higher than that of the unblanched samples, and 8 min of blanching produced the greatest DPPH• and ABTS• scavenging capabilities. The retention of active compounds in a dried product is a result of the inactivation of enzymes and a reduced drying period. Changes in the porous structure of the blanched samples would be responsible for the accelerated drying rate, according to microstructural analysis. These results indicate that HMRDB enhances the drying process and improves drying quality when applied to A. sessiliflorus before drying.
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19
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Kutlu N, Pandiselvam R, Saka I, Kamiloglu A, Sahni P, Kothakota A. Impact of different microwave treatments on food texture. J Texture Stud 2022; 53:709-736. [PMID: 34580867 DOI: 10.1111/jtxs.12635] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 12/16/2022]
Abstract
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Turkey
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Prashant Sahni
- Department of Food Science and Technology, IK Gujral Punjab Technical University, Jalandhar, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
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20
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An NN, Li D, Wang LJ, Wang Y. Factors affecting energy efficiency of microwave drying of foods: an updated understanding. Crit Rev Food Sci Nutr 2022; 64:2618-2633. [PMID: 36134904 DOI: 10.1080/10408398.2022.2124947] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Microwave drying (MWD) is an efficient dielectric drying method in food, with advantages such as volumetric heating, fast drying, safety, and good product quality. As a key indicator of a dryer's market value, energy efficiency is of concern to sellers and dryer manufacturers. This paper systematically reviewed the quantification methods and influencing factors of energy efficiency of microwave drying in food application from different perspectives. Mechanisms and possible improvements of these factors are highlighted. Future trends in improving the energy efficiency of MWD are proposed. Energy consumption of MWD depends on a variety of factors such as equipment structure, drying conditions (microwave power, frequency, temperature, and air velocity), material properties, and combined/hybrid drying technologies. The drying system can be effectively improved if these parameters are adjusted appropriately and taking the processing cost into consideration. Although a good product can be obtained by pretreatment or combined/hybrid drying method, it may consume more energy. Future research should develop artificial intelligence, renewable energy, and computational fluid dynamics technology to pave the way for large-scale application of MWD and reduce energy consumption.
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Affiliation(s)
- Nan-Nan An
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW, Australia
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21
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Yuan L, Zheng X, Shen L. Continuous microwave drying of germinated red adzuki bean: Effect of various drying conditions on drying behavior and quality attributes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17090] [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)
- Lixin Yuan
- College of Engineering Northeast Agricultural University Harbin China
| | - Xianzhe Zheng
- College of Engineering Northeast Agricultural University Harbin China
| | - Liuyang Shen
- College of Engineering Northeast Agricultural University Harbin China
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22
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Wang H, Zhu Y, Xie D, Zhang H, Zhang Y, Jin P, Du Q. The Effect of Microwave Radiation on the Green Color Loss of Green Tea Powder. Foods 2022; 11:foods11162540. [PMID: 36010542 PMCID: PMC9407078 DOI: 10.3390/foods11162540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
Microwave radiation is one of the main heating methods for food processing, especially affecting the color quality of colorful foods. This work presents the effect of microwave radiation on the green color loss of green tea powder (GTP) by the color description (L*, a*, b*, and Ha of green tea powder, L*:whiteness/darkness, a*: redness/greenness, and b*: yellowness/blueness; Ha derived from Hunter a and b could visually describe the color space) of the Hunter color system. First, the L*, a*, and b* were determined from the GTP samples treated with various microwave powers with the change of time to investigate the kinetic of color loss. Then, the L*, a*, and b*and temperature of GTP samples with serious thickness treated with constant microwave power (700 W) for a different time were determined to study the effect of sample thickness on the color loss. Finally, the chemicals that contributed to color change in the GTP samples treated with mild, moderate, and severe radiation were analyzed. The results showed that L*, |a*| (|a*|was the absolute value of a*), b*, and Ha decreased with the power increase in microwave radiation, and their changes conformed to the first-order kinetics. The activation energies (Ea) of different thickness GTP for change of L*, a*, b*, and Ha values could be predicted with the fitting models, and Ea for 20 mm-thick GTP were approximately 1/5, 1/8, 1/8, and 1/13 of those for 4 mm-thick GTP. The color loss was mainly caused by the Mg2+ loss of chlorophylls and the formation of derivates under mild radiation, the degradation of chlorophylls and the formation of theaflavin from catechins under moderate radiation, and the degradation of chlorophylls and their derivates accompanied by Maillard reaction between reducing sugar and amino acids under severe radiation. The results indicate that sample thickness and radiation time are two key parameters to keeping the color of GTP in food processing and microwave pasteurization.
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Affiliation(s)
| | | | | | | | | | | | - Qizhen Du
- Correspondence: ; Tel.: +86-571-63742176; Fax: +86-571-88218710
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23
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Ramasamy A, Muniyasamy S, Čep R, Elangovan M. Identification of Fibre Content in Edible Flours Using Microwave Dielectric Cell: Concise Review and Experimental Insights. MATERIALS (BASEL, SWITZERLAND) 2022; 15:5643. [PMID: 36013780 PMCID: PMC9414373 DOI: 10.3390/ma15165643] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/09/2022] [Accepted: 08/13/2022] [Indexed: 06/15/2023]
Abstract
The quality of edible intake decides the health of the human body and is also responsible for building a healthy immune system in the body. A healthy immune system can protect the body even from invisible attacks of viral or bacterial infections. The assessment of the quality of edible items is not well defined and standardized in many developing countries due to quality assessment difficulties in practice. An alternative well-defined quality assessment approach for edible flours is presented in this paper. Every edible substance has dielectric properties, and it varies from material to material in nature. Edible flours and liquid have different microwave absorption capabilities, based on their natural molecular structure. Based on the microwave energy absorption characteristics of materials, the attenuation constant of edible flours is derived by the waveguide method in this work. In this approach, microwave energy absorption of the edible samples of different types of wheat, rice and millets are observed, and the attenuation constant factors of the samples are then calculated from the tabulated values. The work focuses on the identification of fibre content present in the edible flours. Inferences are made based on the attenuation and its variations with the number of samples, dielectric loss and dielectric constant of the samples. A systematic and concise review of the topic is also included for the benefit of future researchers.
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Affiliation(s)
- Ashok Ramasamy
- Department of Electronics and Communication Engineering, Kamaraj College of Engineering and Technology, Virudhunagar 625701, India
| | - Sundaram Muniyasamy
- Department of Electronics and Communication Engineering, Erode Sengunthar Engineering College, Erode 638057, India
| | - Robert Čep
- Department of Machining, Assembly and Engineering Metrology, Faculty of Mechanical Engineering, VSB-Technical University of Ostrava, 70800 Ostrava, Czech Republic
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24
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Gao Y, Xia W, Shao P, Wu W, Chen H, Fang X, Mu H, Xiao J, Gao H. Impact of thermal processing on dietary flavonoids. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Navarro del Hierro J, Cantero-Bahillo E, Fernández-Felipe MT, Martin D. Microwave-Assisted Acid Hydrolysis vs. Conventional Hydrolysis to Produce Sapogenin-Rich Products from Fenugreek Extracts. Foods 2022; 11:foods11131934. [PMID: 35804750 PMCID: PMC9266256 DOI: 10.3390/foods11131934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 06/24/2022] [Accepted: 06/27/2022] [Indexed: 02/04/2023] Open
Abstract
The acid hydrolysis of saponins is commonly performed by conventional heating to produce sapogenin-rich products of bioactive interest, but alternative hydrolysis methods and their impact on bioactivity have been unexplored. We compared the conventional method with microwave-assisted acid hydrolysis (MAAH) of a commercial saponin-rich extract from a typical saponin source, fenugreek, focusing on the study of temperature (100, 120, 130, 140, 150 °C) and time (10, 20, 30, 40 min) of hydrolysis. The impact of these factors was assayed on both the sapogenin yield and the bioactivity of the hydrolyzed products, specifically their antioxidant and lipase inhibitory activities. The highest sapogenin content (34 g/100 g extract) was achieved by MAAH at 140 °C and 30 min, which was higher than conventional hydrolysis at both reference conditions (100 °C, 60 min, 24.6 g/100 g extract) and comparative conditions (140 °C, 30 min, 17 g/100 g extract) (p < 0.001). Typical steroid artifacts from sapogenins were observed in very small amounts, regardless of the method of hydrolysis. Antioxidant activity of MAAH hydrolyzed extracts (around 80% DPPH inhibition) was barely affected by time and temperature, but pancreatic lipase inhibitory activity was higher (>65%) at lower MAAH temperature (<130 °C) and time (<30 min) of hydrolysis. MAAH is shown as a valid alternative to produce selective sapogenin-rich extracts from fenugreek with minor impact on their bioactivities, and whose magnitude can be modulated by the hydrolysis conditions.
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Affiliation(s)
- Joaquin Navarro del Hierro
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain; (J.N.d.H.); (E.C.-B.); (M.T.F.-F.)
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Emma Cantero-Bahillo
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain; (J.N.d.H.); (E.C.-B.); (M.T.F.-F.)
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - M. Teresa Fernández-Felipe
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain; (J.N.d.H.); (E.C.-B.); (M.T.F.-F.)
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Diana Martin
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain; (J.N.d.H.); (E.C.-B.); (M.T.F.-F.)
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Correspondence: ; Tel.: +34-91-001-7930
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26
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Wu Y, Mu R, Li G, Li M, Lv W. Research progress in fluid and semifluid microwave heating technology in food processing. Compr Rev Food Sci Food Saf 2022; 21:3436-3454. [PMID: 35686487 DOI: 10.1111/1541-4337.12978] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 04/12/2022] [Accepted: 04/28/2022] [Indexed: 11/30/2022]
Abstract
Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.
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Affiliation(s)
- Yiran Wu
- College of Engineering, China Agricultural University, Beijing, China
| | - Rongyi Mu
- College of Engineering, China Agricultural University, Beijing, China
| | - Guohua Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Mengge Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
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27
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Zhu H, Shu W, Xu C, Yang Y, Huang K, Ye J. Novel electromagnetic-black-hole-based high-efficiency single-mode microwave liquid-phase food heating system. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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28
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Optimization Study on Microwave-Assisted Hydrothermal Liquefaction of Malaysian Macroalgae Chaetomorpha sp. for Phenolic-Rich Bio-Oil Production. ENERGIES 2022. [DOI: 10.3390/en15113974] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
There are several methods of biomass conversion, including hydrothermal liquefaction (HTL). The implementation of microwave technology in the HTL process is still new, especially on the conversion of marine biomass into bio-crude. In this work, the macroalgae Chaetomorpha sp. was used as the biomass feedstock to produce phenolic-rich bio-oil through microwave-assisted HTL. Chaetomorpha sp. was abundantly found in Malaysia, creating a green tides issue. By utilizing these algae, the green tide issue can be solved and value-added bio-oil is obtained. However, bio-oil from macroalgae has a relatively low heating value, restricting its fuel application. Therefore, it is suggested to be used for bio-polymer synthesis, including bio-based phenol formaldehyde. In this study, the effect of different parameters, such as reaction temperature, preloaded pressure, water-to-algal biomass ratio, and holding time, on both the bio-oil yield and phenolic yield was evaluated. Folin–Ciocalteu method was introduced as the phenolic determination method and the optimal conditions were located by using Response Surface Methodology (RSM). As a results, an optimal biodiesel yield and phenolic yield of 21.47 wt% and 19.22 wt% Gallic Acid Equivalent was obtained at a reaction temperature of 226 °C, 42 bar preloaded pressure and 30:1 water-to-algal biomass ratio after 79 min. Sensitivity analysis also concluded that the water-to-algal biomass ratio is the most influential factor, followed by the preloaded pressure. The FTIR spectrum of the bio-oil produced indicated the presence of different functional group of compounds. In short, Chaetomorpha sp. has been successfully converted into valuable bio-oil through microwave-assisted HTL.
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29
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Tadini CC, Gut JAW. The Importance of Heating Unit Operations in the Food Industry to Obtain Safe and High-Quality Products. Front Nutr 2022; 9:853638. [PMID: 35571947 PMCID: PMC9094675 DOI: 10.3389/fnut.2022.853638] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Accepted: 03/29/2022] [Indexed: 11/13/2022] Open
Abstract
Civilization has begun around 3,500 BCE in Mesopotamia and the realization by people that they could manipulate food to preserve it, through sun drying, fermentation, freezing in the snow, or cooking by fire, was an important factor for the nomadic humans to start settling. Food by nature is subject to spoilage and the application of any kind of preservation method enables storage and weighted consumption. Throughout human history, many techniques have been developed and improved such as heat treatment, drying, freezing, extraction, mixing and the use of preservatives, among others. In the food industry of the modern world, each technique is implemented through sequential steps, known as unit operations. This opinion paper presents an overview of the main heating unit operations used in the food industry, highlighting their benefits to converting raw materials into palatable products with high quality and safe for consumption. Examples are presented to illustrate how several food products available in the market were submitted only to physical transformations based on scientific knowledge. However, there is a range of intensity in physical processing and the applied energy level depends on the nature of the food, target microorganism, storage conditions, type of packaging, and desired shelf-life. The importance of food safety is stressed since processed foods have been criticized for confusion between nutritious values and processing steps. There are still many challenges to the food industry to design the process in optimal conditions for food quality and with less environmental impacts and novel thermal and non-thermal technologies have been studied and implemented.
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Affiliation(s)
- Carmen C Tadini
- Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, São Paulo, Brazil.,Food Research Center FoRC, Universidade de São Paulo, São Paulo, Brazil
| | - Jorge A W Gut
- Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, São Paulo, Brazil.,Food Research Center FoRC, Universidade de São Paulo, São Paulo, Brazil
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Consumer Attitudes towards Food Preservation Methods. Foods 2022; 11:foods11091349. [PMID: 35564072 PMCID: PMC9099755 DOI: 10.3390/foods11091349] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 04/29/2022] [Accepted: 05/01/2022] [Indexed: 02/04/2023] Open
Abstract
The development and scope of using various food preservation methods depends on the level of consumers’ acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of seven different food processing methods and to identify influencing factors, such as education as well as living area and, at the same time, to consider whether consumers verify this type of information on the labels. Additionally, the study included the possibility of influencing consumer attitudes by using alternative names for preservation methods, on the example of microwave treatment. The results showed that conventional heat treatments were the most preferred preservation methods, whereas preservatives, irradiation, radio waves and microwaves were the least favored, suggesting that consumers dislike methods connected with “waves” to a similar extent as their dislike for preservatives. The control factors proved to significantly modify the evaluation of the methods. The analysis of alternative names for microwave treatment showed that “dielectric heating” was significantly better perceived. These research findings are important as the basis for understanding consumer attitudes. Implications for business and directions of future research are also indicated.
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Viji P, Madhusudana Rao B, Debbarma J, Ravishankar C. Research developments in the applications of microwave energy in fish processing: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Zhu S, Xu J, Adhikari B, Lv W, Chen H. Nostoc sphaeroides Cyanobacteria: a review of its nutritional characteristics and processing technologies. Crit Rev Food Sci Nutr 2022; 63:8975-8991. [PMID: 35416723 DOI: 10.1080/10408398.2022.2063251] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nostoc sphaeroides is an edible Cyanobacterium which has high nutritional value and is widely used in dietary supplements and therapeutic products. N. sphaeroides contains protein, fatty acid, minerals and vitamins. Its polysaccharides, phycobilin, phycobiliproteins and some lipids are highly bioactive. Thus, N. sphaeroides possesses anti-oxidation, anti-inflammation and cholesterol reducing functions. This paper reviews and evaluates the literature on nutritionally and functionally important compounds of N. sphaeroides. It also reviews and evaluates the processing of technologies used to process N. sphaeroides from fresh harvest to dry particulates including pretreatment, sterilization and drying, including their impact on sensorial and nutritional values. This review shows that a suitable combination of ultrasound, radio frequency and pulse spouted microwave with traditional sterilization and drying technologies greatly improves the sensorial and nutritive quality of processed N. sphaeroides and improves their shelf life; however, further research is needed to evaluate these hybrid technologies. Once suitably processed, N. sphaeroides can be used in food, cosmetics and pharmaceutical drugs as an ingredient.
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Affiliation(s)
- Shengnan Zhu
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, China
| | - Jicheng Xu
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Response Surface Methodology as a Tool for Optimization of Pulsed Electric Field Pretreatment and Microwave-Convective Drying of Apple. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073392] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The benefits of using hybrid drying are increasingly remarked. Microwave-convective drying (MW-CD) links the advantages of both microwave and convective drying methods and allows the negative phenomena that appear when the methods are used separately to diminish. Most importantly, reduced specific energy consumption and relatively short drying time are observed, which can be additionally decreased by the application of various preliminary treatments, e.g., pulsed electric field (PEF). Thus, the purpose of this study was to determine the impact of PEF pretreatment on the MW-CD of apples and its chosen physicochemical properties. This research was designed using response surface methodology (RSM). The first variable was microwave power (100, 200, and 300 W), and the second was specific energy input (1, 3.5, and 6 kJ/kg). Optimization responses were assumed: drying time to MR = 0.02, water activity, hygroscopicity after 72 h, rehydration ratio, relative dry matter content, total phenolic content, ability to scavenge ABTS•+ radical cations, and DPPH• radicals based on the EC50 values. The most optimal parameters were comprised of specific energy intake of 3.437 kJ/kg and microwave power of 300 W (desirability equalled 0.624), which provided the most minimized drying time and obtaining of apples with the most desired properties.
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Díaz Velázquez H, Guzmán-Lucero D, Martínez-Palou R. Microwave-assisted demulsification for oilfield applications: a critical review. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2049293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Heriberto Díaz Velázquez
- Dirección de Investigación en Transformación de Hidrocarburos. Instituto Mexicano del Petróleo, Mexico City, Mexico
| | - Diego Guzmán-Lucero
- Dirección de Investigación en Transformación de Hidrocarburos. Instituto Mexicano del Petróleo, Mexico City, Mexico
| | - Rafael Martínez-Palou
- Dirección de Investigación en Transformación de Hidrocarburos. Instituto Mexicano del Petróleo, Mexico City, Mexico
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Manyatsi TS, Al-Hilphy AR, Majzoobi M, Farahnaky A, Gavahian M. Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods. Crit Rev Food Sci Nutr 2022; 63:6840-6859. [PMID: 35225100 DOI: 10.1080/10408398.2022.2043820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Infrared (IR) radiation is part of an electromagnetic spectrum between the ultraviolet and microwave regions. IR radiation impacts the surface of the food, generating heat that can be used as an efficient drying technique. Apart from drying, IR heating is an emerging food processing technology with applications in baking, roasting, microbial inactivation, insect control, extraction for antioxidant recovery, peeling, and blanching. Physicochemical properties such as texture, color, hardness, total phenols, and antioxidants capability of foods are essential quality attributes that affect the food quality. In this regard, the main objective of this review study was to highlight and discuss the effects of IR heating on food quality to expand its food applications and commercial adoption. The fundamental mechanisms, type of emitters, and IR processing parameters are discussed in this review to explore their impacts on food quality. Infrared heating has been shown that the appropriate operating conditions (distance, exposure time, IR power, and temperature) with high heat transfer, thus leading to a shorter drying time. Besides, IR heating used in food processing to improve food-surface color and flavor, it also enhances hardness, firmness, shrinkage, crispiness, and viscosity. Meanwhile, antioxidant activity is enhanced, and some nutrients are retained.
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Affiliation(s)
- Thabani Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC
| | - Asaad R Al-Hilphy
- Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC
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Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031703] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.
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Popelářová E, Vlková E, Švejstil R, Kouřimská L. The Effect of Microwave Irradiation on the Representation and Growth of Moulds in Nuts and Almonds. Foods 2022; 11:foods11020221. [PMID: 35053953 PMCID: PMC8775124 DOI: 10.3390/foods11020221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 01/04/2022] [Accepted: 01/07/2022] [Indexed: 12/10/2022] Open
Abstract
Microwave (MW) irradiation is a non-destructive method that can be applied as an alternative method to inhibit the growth of microorganisms. The present study evaluated the effect of MW irradiation on the occurrence of moulds in nuts and almonds. Samples of unshelled natural almonds, pistachios, and in-shell peanuts were treated with different doses of MW irradiation (2400–4000 W). The effect of MW irradiation on mould counts was evaluated by cultivating immediately after irradiation and after 3 and 6 months of storage. The most represented genera in all analysed samples were Aspergillus (68%), Penicillium (21%), and a small amount of Cladosporium (3%). Mould numbers significantly decreased after MW treatment. The treatments with MW irradiations at 3000 and 4000 W significantly reduced the mould colony counts, and their effect persisted during storage; irradiation at 2400 W was partially effective. The strongest effect of MW irradiation was observed in in-shell peanuts. MW irradiation seems to be a promising method for maintaining the microbiological quality of nuts.
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Zeng S, Li M, Li G, Lv W, Liao X, Wang L. Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Comparative study of conventional and novel combined modes of microwave- and infrared-assisted thawing on quality of frozen green pepper, carrot and cantaloupe. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112842] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Alvi T, Asif Z, Iqbal Khan MK. Clean label extraction of bioactive compounds from food waste through microwave-assisted extraction technique-A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101580] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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