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Modi B, Timilsina H, Bhandari S, Achhami A, Pakka S, Shrestha P, Kandel D, GC DB, Khatri S, Chhetri PM, Parajuli N. Current Trends of Food Analysis, Safety, and Packaging. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9924667. [PMID: 34485507 PMCID: PMC8410450 DOI: 10.1155/2021/9924667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Accepted: 08/07/2021] [Indexed: 12/22/2022]
Abstract
Food is a basic necessity for life, growth, survival, and maintaining a proper body function. Rising food demand leads both producers and consumers to search for alternative food sources with high nutritional value. However, food products may never be completely safe. The oxidation reaction may alter both the physicochemical and immunological properties of food products. Maillard and caramelization nonenzymatic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture, nutritional value, protein functionality, and digestibility. There is a multitude of adulterated foods that portray adverse risks to the human condition. To maintain food safety, the packaging material is used to preserve the quality and freshness of food products. Food safety is jeopardized by plenty of pathogens by the consumption of adulterated food resulting in multiple foodborne illnesses. Though different analytical tools are used in the analysis of food products, yet, adulterated food has repercussions for the community and is a growing issue that adversely impairs human health and well-being. Thus, pathogenic agents' rapid and effective identification is vital for food safety and security to avoid foodborne illness. This review highlights the various analytical techniques used in the analysis of food products, food structure, and quality of food along with chemical reactions in food processing. Moreover, we have also discussed the effect on health due to the consumption of adulterated food and focused on the importance of food safety, including the biodegradable packaging material.
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Affiliation(s)
- Bindu Modi
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Hari Timilsina
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Sobika Bhandari
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Ashma Achhami
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Sangita Pakka
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Prakash Shrestha
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Devilal Kandel
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Dhan Bahadur GC
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Sabina Khatri
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Pradhumna Mahat Chhetri
- Department of Chemistry, Amrit Campus, Tribhuvan University, Leknath Marg, Kathmandu 44600, Nepal
| | - Niranjan Parajuli
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
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Yang S, Hu Y, Takaki K, Yuan C, Yu H. The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1850531] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Shuibing Yang
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, China
- Ocean College, Zhejiang University, Zhoushan, China
| | - Yaqin Hu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Koichi Takaki
- Faculty of Science and Engineering, Iwate University, Morioka, Japan
| | - Chunhong Yuan
- Faculty of Agriculture, Iwate University, Morioka, Japan
| | - Haixia Yu
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, China
- Ocean College, Zhejiang University, Zhoushan, China
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Zhan X, Zhu Z, Sun DW. Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review. Crit Rev Food Sci Nutr 2018; 59:743-757. [PMID: 30595028 DOI: 10.1080/10408398.2018.1496900] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
As one of the essential parts in human diet, vegetables are important in health keeping and their consumption increases continuously. Due to their highly perishable nature, the shelf life of fresh vegetables is considerably short, due to cellular respiration, microorganism, enzyme reaction, oxidation and so on. Therefore, short- and long-term storages of vegetables are required and various methods and technologies are applied for different commercial goals. For long-term storage, deep frozen storage is one of the most widespread used preservation methods for vegetables, as under temperatures low enough, the rate of most deteriorative reactions and microbial activities are significantly reduced. This review provides a critical comprehensive summary of long-term storage (≥6 months) vegetables under low temperatures (≤ -18 °C), and effects of the storage methods on various quality attributes of vegetables, such as texture, colour, contents of ascorbic acid, chlorophyll and carotenoids. Besides, the impacts of common pretreatments prior to freezing on the subsequent frozen storage are also briefly discussed. The current review shows that although some important biochemical attributes are more or less deteriorated and the quality loss of them is inevitable, a substantial portion of quality attributes appear to be stable during long-term deep frozen storage especially the physical parameters. Meanwhile, pretreatments prior to freezing, such as blanching process, also show significant influence on quality preservation in subsequent storage. Therefore long-term deep frozen storage can be applied as an effective storage method under proper conditions of pretreatments and storage.
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Affiliation(s)
- Ximing Zhan
- a School of Food Science and Engineering, South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre , Guangzhou 510006 , China
| | - Zhiwei Zhu
- a School of Food Science and Engineering, South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre , Guangzhou 510006 , China
| | - Da-Wen Sun
- a School of Food Science and Engineering, South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre , Guangzhou 510006 , China.,d Food Refrigeration and Computerized Food Technology (FRCFT), University College Dublin, National University of Ireland, Agriculture and Food Science Centre , Belfield , Dublin 4 , Ireland
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Rodríguez-Marin ND, Figueroa-Chaverra AA, Sánchez-Jiménez MA, Orozco-Orrego V, Bohórquez-Orozco C, García OR, Pinzón MI, Sánchez LT, Villa CC. Physicochemical and rheological properties of purees based on Mafafa (Xanthosoma robustum) and quinoa (Chenopodium quinoa Willd.) with the addition of cryoprotectants. J Texture Stud 2018; 50:148-154. [PMID: 30548624 DOI: 10.1111/jtxs.12383] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 12/04/2018] [Accepted: 12/06/2018] [Indexed: 11/30/2022]
Abstract
Growing interest in processed frozen products with similar characteristics to natural products has generated the study of new products in the food industry field. The characteristics of each matrix, the process of elaboration, composition, and structure of the additives and the interactions amongst these modify the food's texture, structure, physical and sensory properties and, hence, interfere directly with consumer acceptance. This research studied the effect of adding cryoprotectors during frozen storage on the rheological, physicochemical, structural, and microbiological properties in a Mafafa-quinoa-olive oil puree. To carry out the study, the rheological properties were determined through dynamic oscillatory tests and in steady state; likewise, the physicochemical properties (humidity, color, pH, and syneresis) were analyzed. Regarding physicochemical properties, the humidity content in the purees formulated varied between 57 and 74%, without important variation (p > .05) with respect to the formulation, however, in the storage during the freezing/thawing process, this parameter diminished in greater proportion in those purees containing carrageenan as cryoconservant. Both the addition of cryoconservants and the storage time affected significantly (p < .05) the puree's syneresis, with the degree of exudation being lower in the formulation containing xanthan gum at 1% w/w. During the freezing/thawing process, decreased apparent viscosity was noted. Additionally, the analysis of the viscoelastic properties of the purees evidences that already described, given that a significant effect (p < .05) was observed of the formulation of purees in the elastic component G', in contrast with a notable decrease in the viscous component G″.
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Affiliation(s)
- Nelson D Rodríguez-Marin
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Aylin A Figueroa-Chaverra
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Mayerly A Sánchez-Jiménez
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Vanessa Orozco-Orrego
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Constanza Bohórquez-Orozco
- Programa de Tecnología en Procesos Agroindustriales, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Omar R García
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Magda I Pinzón
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Leidy T Sánchez
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Cristian C Villa
- Programa de Química, Facultad de Ciencias Básicas y Tecnologías, Universidad del Quindío, Armenia, Quindío, Colombia
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