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Thorakkattu P, Awasti N, Sajith Babu K, Khanashyam AC, Deliephan A, Shah K, Singh P, Pandiselvam R, Nirmal NP. 3D printing: trends and approaches toward achieving long-term sustainability in the food industry. Crit Rev Biotechnol 2024:1-21. [PMID: 38797671 DOI: 10.1080/07388551.2024.2344577] [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: 03/07/2023] [Accepted: 06/17/2023] [Indexed: 05/29/2024]
Abstract
Global food security has recently been under serious threat from the rapid rise in the world's population, the problems brought on by climate change, and the appearance of new pandemics. As a result, the need for novel and innovative solutions to solve the existing problems and improve food sustainability has become crucial. 3D printing is expected to play a significant role in providing tangible contributions to the food industry in achieving sustainable development goals. The 3D food printing holds the potential to produce highly customized food in terms of shape, texture, flavor, structure and nutritional value and enable us to create new unique formulations and edible alternatives. The problem of whether the cost of the printed meal and 3D printing itself can be sustainably produced is becoming more and more important due to global concerns. This review intends to provide a comprehensive overview of 3D printed foods with an overview of the current printing methodologies, illustrating the technology's influencing factors, and its applications in personalized nutrition, packaging, value addition, and valorization aspects to fully integrate sustainability concerns thus exploring the potential of 3D food printing.
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Affiliation(s)
- Priyamvada Thorakkattu
- Department of Animal Sciences and Industry, Food Science Institute, KS State University, Manhattan, USA
| | | | | | | | | | | | - Punit Singh
- Department of Mechanical Engineering, Institute of Engineering and Technology, GLA University Mathura, Chaumuhan, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, India
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2
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Ozcan T, Eroglu E. In vitro fermentation assay on the bifidogenic effect of steviol glycosides of Stevia rebaudiana plant for the development of dietetic novel products. Prep Biochem Biotechnol 2023; 53:1099-1108. [PMID: 36709420 DOI: 10.1080/10826068.2023.2169935] [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: 01/30/2023]
Abstract
The relationship between excessive sugar consumption and many diseases such as dental caries, obesity, diabetes and coronary heart has been increasing in recent years. In this study, utilization of natural sugar replacer steviol glycosides and bifidogenic effect by Bifidobacterium animalis subsp. lactis was assayed in vitro model system. The basal medium (non-carbohydrate containing MRS, Man, Rogosa and Sharpe Agar) were supplemented with 0.025% and 1% stevia, 0.025% stevia + 1% inulin, %1 stevia + 1% inulin. The medium which contained no carbohydrate was designated as negative control, whereas the medium containing 1% glucose or inulin were evaluated as positive and evaluated on the 0, 12, 24, 36 and 48 h of fermentation. Steviol glycosides in both system significantly stimulated the growth of Bifidobacterium animalis subsp. lactis to varying degrees with highest prebiotic activity score, short chain fatty acid production and growth parameters as much as glucose and prebiotic inulin. The viability of the probiotic bacteria was determined within the bio-therapeutic level with potential prebiotic effects depending on the probiotic bacterial strain growing and the type of carbohydrate source utilized. In the study, stevia at lower concentration showed a higher growth rate of with inulin. In conclusion, stevia can be used as functional ingredients for the modulation of the gut microbiota and design of synbiotic systems as a prebiotic substrate and sugar substitute.
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Affiliation(s)
- Tulay Ozcan
- Faculty of Agriculture, Department of Food Engineering, Bursa Uludag University, Bursa, Turkey
| | - Ezgi Eroglu
- Republic of Turkey Ministry of Agriculture and Forestry, Hafik, Sivas, Turkey
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3
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Chavan P, Yadav R, Sharma P, Jaiswal AK. Laser Light as an Emerging Method for Sustainable Food Processing, Packaging, and Testing. Foods 2023; 12:2983. [PMID: 37627984 PMCID: PMC10453059 DOI: 10.3390/foods12162983] [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: 06/01/2023] [Revised: 07/20/2023] [Accepted: 07/28/2023] [Indexed: 08/27/2023] Open
Abstract
In this review article, we systematically investigated the diverse applications of laser technology within the sphere of food processing, encompassing techniques such as laser ablation, microbial inactivation, state-of-the-art food packaging, and non-destructive testing. With a detailed exploration, we assess the utility of laser ablation for the removal of surface contaminants from foodstuffs, while also noting the potential financial and safety implications of its implementation on an industrial scale. Microbial inactivation by laser shows promise for reducing the microbial load on food surfaces, although concerns have been raised about potential damage to the physio-characteristics of some fruits. Laser-based packaging techniques, such as laser perforation and laser transmission welding, offer eco-friendly alternatives to traditional packaging methods and can extend the shelf life of perishable goods. Despite the limitations, laser technology shows great promise in the food industry and has the potential to revolutionize food processing, packaging, and testing. Future research needs to focus on optimizing laser equipment, addressing limitations, and developing mathematical models to enhance the technology's uses.
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Affiliation(s)
- Prasad Chavan
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144402, India;
| | - Rahul Yadav
- ICAR-Directorate of Floricultural Research, Pune 411036, India;
| | - Pallavi Sharma
- Quality Management Officer, Fresh Company GmbH, 71384 Weinstadt, Germany;
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), School of Food Science and Environmental Health, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
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Wang J, Zhang X. The big food view and human health from the prospect of bio-manufacturing and future food. Front Nutr 2023; 10:1160743. [PMID: 37360295 PMCID: PMC10286865 DOI: 10.3389/fnut.2023.1160743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Accepted: 04/11/2023] [Indexed: 06/28/2023] Open
Abstract
The "big food view" has attracted widespread attention due to the view of sustainable nutrition and human health as part of sustainable development. The "big food view" starts from better meeting the people's needs for a better life. While ensuring the supply of grain, the effective supply of meat, vegetables, fruits, aquatic products and other foods also should be guaranteed. Using cell factories to replace the traditional food acquisition methods, establishing a new model of sustainable food manufacturing, will greatly reduce the demand for resources in food production, and improve the controllability of food production and manufacturing, and effectively avoid potential food safety and health risks. Cell factories can provide key technologies and supporting methods for the biological manufacturing of important food components, functional food ingredients and important functional nutritional factors, realizing a safer, nutritious, healthy and sustainable way of food acquisition. The combination of cell factory technology and other technologies meets the people's new dietary demand, and also supports that sustainable nutrition and human health as part of sustainable development. This paper focuses on the big food view and human health from the prospect of bio-manufacturing and future food, which aims to better meet people's dietary needs for increasingly diversified, refined, nutritious and ecological food through diversified food manufacturing.
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Affiliation(s)
- Jing Wang
- China Rural Technology Development Center, Beijing, China
| | - Xin Zhang
- China Rural Technology Development Center, Beijing, China
- Department of Food Science and Engineering, Ningbo University, Ningbo, China
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5
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Nutrient Composition of Fresh Produce - Assessing Variability Between European Countries to Substantiate Nutrition and Health Claims. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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6
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Tracey CT, Kryuchkova AV, Bhatt TK, Krivoshapkin PV, Krivoshapkina EF. Silk for post-harvest horticultural produce safety and quality control. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Kewuyemi YO, Kesa H, Meijboom R, Alimi OA, Adebo OA. Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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Maleš I, Pedisić S, Zorić Z, Elez-Garofulić I, Repajić M, You L, Vladimir-Knežević S, Butorac D, Dragović-Uzelac V. The medicinal and aromatic plants as ingredients in functional beverage production. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022] Open
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9
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Chen Y, McClements DJ, Peng X, Chen L, Xu Z, Meng M, Zhou X, Zhao J, Jin Z. Starch as edible ink in 3D printing for food applications: a review. Crit Rev Food Sci Nutr 2022; 64:456-471. [PMID: 35997260 DOI: 10.1080/10408398.2022.2106546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Three-dimensional (3D) printing has attracted more attention in food industry because of its potential advantages, including the ability to create customized products according to individual's sensory or nutritional requirements. However, the production of high-quality 3D printed foods requires the availability of edible bio-inks with the required physicochemical and sensory attributes. Starch, as one of the important sources of dietary energy, is widely used in food processing and is considered as one kind of versatile polymers. It is not only because starch has low prices and abundant sources, but also because desirable modified starch can be obtained by altering its physicochemical properties through physical, chemical and enzymatic methods. This article focuses on the utilization of starch as materials to create food-grade bio-inks. Initially, several kinds of commonly used 3D printers are discussed. The factors affecting the printing quality of starch-based materials and improvement methods are then reviewed, as well as areas where future researches are required. The applications of 3D printed starch-based materials in food industry are also introduced. Overall, starch appears to be one kind of useful substances for creating edible bio-inks that can be utilized within 3D food printing applications to create a wide variety of food products.
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Affiliation(s)
- Yuanhui Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, China
| | - Xing Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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10
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Peng M, Gao Z, Liao Y, Guo J, Shan Y. Development of Functional Kiwifruit Jelly with chenpi (FKJ) by 3D Food Printing Technology and Its Anti-Obesity and Antioxidant Potentials. Foods 2022; 11:foods11131894. [PMID: 35804710 PMCID: PMC9265498 DOI: 10.3390/foods11131894] [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: 06/20/2022] [Accepted: 06/23/2022] [Indexed: 11/16/2022] Open
Abstract
With the growing popularity of the concept of healthy diet, modern obesity treatment is gradually shifting from surgical or pharmacological treatment to nutritional intervention. As a safe and effective measure, natural product interventions are a potential strategy of obesity management. The present study aimed to develop a kind of functional food rich in bioactive compounds (chenpi, kiwifruit, and pectin as raw materials) and investigate their bioactive effects on a mouse model. For development of functional kiwifruit jelly with chenpi (FKJ), the results of single-factor and response surface experiments showed that the optimized formulation was composed of a 30.26% addition of chenpi, 35% addition of kiwifruit juice, and 2.88% addition of pectin. The FKJ obtained with the optimal formulation could be used as a 3D printing raw material to print the desired food shapes successfully. For bioactivity evaluation of FKJ, the results with a mouse model showed that the food intake, liver weight, and adipose tissue weight were significantly decreased after administration of FKJ with dose-dependent effect compared to the CON group (p < 0.05). Meanwhile, the serum levels of several inflammatory factors (TG, IL-6, and TNF-α) were decreased and the activities of several antioxidant-related enzymes (SOD, GSH-PX, and CAT) were increased. In short, a functional kiwifruit jelly with chenpi was developed in this study. It is a functional snack food rich in active phenolic compounds, low in calories, with antioxidant and anti-inflammatory activity, and prevents fat accumulation. FKJ could well meet the needs of modern people for nutrition and health and also promote the processing and utilization of natural products, and has good development prospects in the functional food industry.
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Affiliation(s)
- Mingfang Peng
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs of China, Beijing 100193, China;
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
| | - Zhipeng Gao
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Yanfang Liao
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
| | - Jiajing Guo
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs of China, Beijing 100193, China;
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Correspondence: (J.G.); (Y.S.)
| | - Yang Shan
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
- Correspondence: (J.G.); (Y.S.)
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11
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Akarca G, Ozkan M, Ozcan T. The impact of solution plasma processing combine with pulsed electric field on the viability of probiotic bacteria, microbial growth and structure of drinking yoghurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Gokhan Akarca
- Afyon Kocatepe University Faculty of Engineering, Department of Food Engineering, Ahmet Necret Sezer Campus Afyonkarahisar Turkey
| | - Mehmet Ozkan
- Afyon Kocatepe University Faculty of Science and Literature, Department of Physics, Ahmet Necret Sezer Campus Afyonkarahisar Turkey
| | - Tulay Ozcan
- Bursa Uludag University Faculty of Agriculture, Department of Food Engineering, Gorukle Campus Bursa Turkey
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12
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Adesulu-Dahunsi AT, Dahunsi SO, Ajayeoba TA. Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension. Front Microbiol 2022; 13:684730. [PMID: 35464919 PMCID: PMC9021961 DOI: 10.3389/fmicb.2022.684730] [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: 03/23/2021] [Accepted: 01/31/2022] [Indexed: 11/25/2022] Open
Abstract
The benefits derived from fermented foods and beverages have placed great value on their acceptability worldwide. Food fermentation technologies have been employed for thousands of years and are considered essential processes for the production and preservation of foods, with the critical roles played by the autochthonous fermenting food-grade microorganisms in ensuring food security and safety, increased shelf life, and enhanced livelihoods of many people in Africa, particularly the marginalized and vulnerable groups. Many indigenous fermented foods and beverages of Africa are of plant origin. In this review, the predominance, fermentative activities, and biopreservative role of Lactobacillus spp. during production of indigenous foods and beverages, the potential health benefit of probiotics, and the impact of these food-grade microorganisms on food safety and prolonged shelf life are discussed. During production of African indigenous foods (with emphasis on cereals and cassava-based food products), fermentation occurs in succession; the first group of microorganisms to colonize the fermenting substrates are lactic acid bacteria (LAB) with the diversity and dominance of Lactobacillus spp. The Lactobacillus spp. multiply rapidly in the fermentation matrix, by taking up nutrients from the surrounding environments, and cause rapid acidification in the fermenting system via the production of organic compounds that convert fermentable sugars into mainly lactic acid. Production of these compounds in food systems inhibits spoilage microorganisms, which has a direct effect on food quality and safety. The knowledge of microbial interaction and succession during food fermentation will assist the food industry in producing functional foods and beverages with improved nutritional profiling and technological attributes, as Lactobacillus strains isolated during fermentation of several African indigenous foods have demonstrated desirable characteristics that make them safe for use as probiotic microorganisms and even as a starter culture in small- and large-scale/industrial food production processes.
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Affiliation(s)
| | - Samuel Olatunde Dahunsi
- Microbiology Programme, College of Agriculture, Engineering and Science, Bowen University, Iwo, Nigeria
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13
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Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8040142] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The present study describes the application of an acid tolerant and potentially probiotic L. paracasei SP3 strain, recently isolated from kefir grains, in the production of a novel functional beverage based on the fermentation of pomegranate juice. The fermentation ability of the novel strain was assessed during pomegranate juice fermentations at 30 °C for 24 h and storage at 4 °C for 4 weeks. Various parameters were assessed such as residual sugar, organic acid and alcohol levels, total phenolics content, antioxidant activity, astringency, cell viability, and consumer acceptance. Residual sugar was decreased by approximately 25%, while respectable amounts of lactic acid were determined (4.8 g/L) on the 28th day of storage, proving that the novel strain was effective at lactic acid fermentation. The concentration of ethanol was maintained at low levels (0.3–0.4 % v/v) and low levels of acetic acid were detected (0.6 g/L). The viability of L. paracasei SP3 cells retained high levels (>7 log cfu/mL), even by the 4th week. The total phenolic content (123.7–201.1 mg GAE/100 mL) and antioxidant activity (124.5–148.5 mgTE/100 mL) of fermented pomegranate juice were recorded at higher levels for all of the studied time periods compared to the non-fermented juice. The employment of the novel strain led to a significant reduction in the levels of hydrolysable tannins (42%) in the juice, reducing its astringency. The latter was further proven through sensorial tests, which reflected the amelioration of the sensorial features of the final product. It should be underlined that fruit juices as well as pomegranate juice comprised a very harsh food matrix for microorganisms to survive and ferment. Likewise, the L. paracasei SP3 strain showed a significant potential, because it was applied as a free culture, without the application of microencapsulation methods that are usually employed in these fermentations, leading to a product with possible functional properties and a high nutritive value.
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14
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Martín-Vertedor D, Schaide T, Boselli E, Martínez M, García-Parra J, Pérez-Nevado F. Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae. Molecules 2022; 27:molecules27062028. [PMID: 35335389 PMCID: PMC8950053 DOI: 10.3390/molecules27062028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 11/16/2022] Open
Abstract
Olives treated according to the Spanish-style are firstly treated with caustic soda and then fermented in brine to reduce phenols. Next, olives are packed and subjected to pasteurization. The effect of different high hydrostatic pressure treatments (400 MPa, 4 and 6 min) was evaluated in Spanish-style table olives fermented with olive leaf extract (OLE) and S. cerevisiae compared with thermal pasteurization (P) at 80 °C for 15 min. HHP and P led to a significant reduction in yeast and aerobic mesophiles after the conservation treatment and during storage (300 days). The physical-chemical properties changed slightly during storage, except for olive hardness; olives treated with HHP presented a higher hardness than pasteurized ones. The CIELAB parameter L* decreased until day 300 in most of the treatments, as well as phenols. The HHP treatment led to significantly higher contents of phenolics (even during storage) than olives submitted to P. Some sensory attributes (colour, aspect, hardness, and overall evaluation) decreased during storage. P treatment caused a decrease in appearance, aroma, hardness, and overall evaluation compared to olives treated with HHP. Thus, the application of HHP in table olives to increase the shelf-life can be considered a valid alternative to P.
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Affiliation(s)
- Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Correspondence: ; Tel.: +34-924-012-664
| | - Thais Schaide
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy;
| | - Manuel Martínez
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Producción Vegetal, Departamento de Ingeniería del Medio Agronómico y Forestal, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
| | - Jesús García-Parra
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Francisco Pérez-Nevado
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
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15
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Agunbiade AO, Song L, Agunbiade OJ, Ofoedu CE, Chacha JS, Duguma HT, Hossaini SM, Rasaq WA, Shorstkii I, Osuji CM, Owuamanam CI, Okpala COR, Korzeniowska M, Guine RPF. Potentials of
3D
extrusion‐based printing in resolving food processing challenges: A perspective review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13996] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adedoyin O. Agunbiade
- Department of Food Technology University of Ibadan Ibadan Nigeria
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Lijun Song
- Department of Mechanical and Vehicle Engineering Hunan University Changsha China
| | - Olufemi J. Agunbiade
- Department of Science Laboratory Technology Federal Polytechnic Ile‐Oluji Ondo Nigeria
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Food Science and Agroprocessing Sokoine University of Agriculture Chuo Kikuu Morogoro Tanzania
| | - Haile T. Duguma
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Post‐Harvest Management College of Agriculture and Veterinary Medicine Jimma University Jimma Ethiopia
| | | | - Waheed A. Rasaq
- Department of Applied Bioeconomy Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Ivan Shorstkii
- Department of Technological Equipment and Life‐support Systems Kuban State Technological University Krasnodar Russian Federation
| | - Chijioke M. Osuji
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - Clifford I. Owuamanam
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development Wrocław University of Environmental and Life Sciences Wrocław Poland
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16
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Barukčić I, Filipan K, Lisak Jakopović K, Božanić R, Blažić M, Repajić M. The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt. Foods 2022; 11:foods11050701. [PMID: 35267334 PMCID: PMC8909810 DOI: 10.3390/foods11050701] [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: 01/19/2022] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 01/25/2023] Open
Abstract
Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and dairy products are deficient in these health-protecting components. Accordingly, olive leaf extract (OLE) has been considered due to the presence of bioactive compounds, primarily polyphenols. Thus, the aim of this research was to investigate the possibility of adding OLE into cow milk yoghurt as a potential functional ingredient. Methods: Yoghurts enriched with OLE (1.5, 3, and 5% v/v) were produced and compared with yoghurt without OLE. In all samples acidity, viscosity, colour, syneresis, water holding capacity (WHC), microbiological parameters, sensory properties, total phenols, and antioxidant activity (DPPH and FRAP methods) were determined. Results: The addition of OLE resulted in shorter fermentation and lower pH, but it had no adverse effect on the viability of yoghurt starter bacteria. OLE-enriched yoghurts showed increased syneresis, higher total phenols content, and antioxidant activity, while WHC and viscosity decreased. Sensory properties were slightly poorer for yoghurts containing higher OLE concentrations. Considering all of the obtained results, the addition of 1.5% OLE appeared to be optimal.
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Affiliation(s)
- Irena Barukčić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
| | - Katarina Filipan
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
| | - Katarina Lisak Jakopović
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
- Correspondence: ; Tel.: +385-1-4605-017
| | - Rajka Božanić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia;
- Gastronomy Department, Aspira University College, Mike Tripala 6, 21000 Split, Croatia
| | - Maja Repajić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
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NASCIMENTO RC, SÃO JOSÉ JFBD. Green tea extract: a proposal for fresh vegetable sanitization. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.63421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Ho LH, Tan TC, Chong LC. Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00031-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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19
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Abel N, Rotabakk BT, Lerfall J. Mild processing of seafood-A review. Compr Rev Food Sci Food Saf 2021; 21:340-370. [PMID: 34913247 DOI: 10.1111/1541-4337.12876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 12/17/2022]
Abstract
Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.
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Affiliation(s)
- Nanna Abel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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20
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Tackling older adults’ malnutrition through the development of tailored food products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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Kewuyemi YO, Kesa H, Adebo OA. Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products. Crit Rev Food Sci Nutr 2021; 62:7866-7904. [PMID: 33970701 DOI: 10.1080/10408398.2021.1920569] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
One of the recent, innovative, and digital food revolutions gradually gaining acceptance is three-dimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.
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Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
| | - Hema Kesa
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa
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22
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Oliveira SM, Gruppi A, Vieira MV, Matos GS, Vicente AA, Teixeira JA, Fuciños P, Spigno G, Pastrana LM. How additive manufacturing can boost the bioactivity of baked functional foods. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110394] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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23
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Barreto CF, Navroski R, Marques LOD, Santos RFD, Malgarim MB, Martins CR. Influência da radiação ultravioleta e aditivos na conservação de kiwis minimamente processados. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.02420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo Kiwis minimamente processados necessitam de técnicas para manter a qualidade dos frutos durante a conservação e o período de prateleira. Aditivos combinados à radiação ultravioleta podem ser uma alternativa para assegurar a qualidade das frutas por mais tempo de conservação. Neste contexto, foi proposto avaliar a eficiência do uso da radiação UV-C e diferentes aditivos na prevenção do escurecimento e conservação de kiwis ‘Bruno’ minimamente processados. As fatias de kiwi foram submetidas a soluções contendo os seguintes tratamentos: controle, ácido ascórbico a 1%; isoascorbato de sódio a 1%; ácido cítrico a 1%, depois, utilizou-se por dois minutos a radiação UV-C na intensidade de 2,71 kJ m-2. As bandejas foram armazenadas em câmara fria a 4 ± 1 ºC de temperatura, com umidade relativa de 85% a 90%, e armazenadas por períodos de 3, 6 e 9 dias. Avaliaram-se perda de massa, coloração da polpa, sólidos solúveis, acidez titulável, incidência de podridão, compostos fenólicos totais e atividade antioxidante. O uso de aditivos melhora a conservação do kiwi minimamente processado, com destaque para o isoascorbato de sódio e o ácido cítrico. Os frutos de kiwi da cultivar ‘Bruno’ podem ser armazenados por até 6 dias sob refrigeração com o uso de aditivos. Após esse período, a perda de massa é elevada. O uso de UV-C não alterou a qualidade dos kiwis durante o armazenamento, podendo ter seu uso dispensado.
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24
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Yilmaz-Ersan L, Ozcan T, Akpinar-Bayizit A. Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.05.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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25
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Zhao L, Zhang M, Chitrakar B, Adhikari B. Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures. Crit Rev Food Sci Nutr 2020; 61:3489-3503. [DOI: 10.1080/10408398.2020.1799327] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Benu Adhikari
- School of Applied Sciences, RMIT University, Melbourne, Australia
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26
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Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst. Food Chem 2020; 308:125658. [DOI: 10.1016/j.foodchem.2019.125658] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 09/15/2019] [Accepted: 10/05/2019] [Indexed: 10/25/2022]
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27
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Palaniappan A, Vinodh S, Ranganathan R. Analysis of factors influencing AM application in food sector using ISM. JOURNAL OF MODELLING IN MANAGEMENT 2020. [DOI: 10.1108/jm2-11-2018-0190] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The purpose of this paper is to report the analysis of factors influencing additive manufacturing (AM) application in the food domain.
Design/methodology/approach
Based on literature review, 16 factors are being considered in the study. Interpretive structural modelling is used as a modelling approach. The derived structural model indicates the dominant factors. Matriced’ impacts croises-multipication applique and classment (cross-impact matrix multiplication applied to classification) (MICMAC) analysis is being done to group the factors.
Findings
Based on the study, it has been found that raw material usage, the shelf life of food, demand for the food and accuracy are dominant factors. MICMAC analysis indicated that number of driving, dependent and linkage factors are 6, 4 and 4, respectively.
Research limitations/implications
In the present study, 16 factors are being considered. In future, additional factors could be considered to deal with advancements in the food domain.
Practical implications
The study has been executed in discussion with practitioners in AM, and hence derived inferences have practical validity. Food making has become more agile with 3D printer and has become sensitive to customer demand.
Social implications
Social implications are primarily highlighted by the aspect of controlling the exact amount of nutrients corresponding to the application of food. In certain commercial applications, people can customize their shape and ingredients to be injected into the food.
Originality/value
The development of a model for the analysis of factors influencing AM in the food domain is the original contribution of the authors.
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28
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Current status of emerging food processing technologies in Latin America: Novel non-thermal processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102233] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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29
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Aykın-Dinçer E, Erbaş M. Cold dryer as novel process for producing a minimally processed and dried meat. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Chernyshova MP, Pristenskiy DV, Lozbiakova MV, Chalyk NE, Bandaletova TY, Petyaev IM. Systemic and skin-targeting beneficial effects of lycopene-enriched ice cream: A pilot study. J Dairy Sci 2018; 102:14-25. [PMID: 30447975 DOI: 10.3168/jds.2018-15282] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Accepted: 09/27/2018] [Indexed: 12/12/2022]
Abstract
The health-promoting dietary antioxidant lycopene has limited natural bioavailability, but lycopene-rich functional foods can improve its bioavailability. We assessed a new lycopene-enriched ice cream for systemic antioxidant effects and influence on morphological characteristics of facial skin surface in healthy volunteers. In a randomized crossover study, we used 4-wk dietary interventions with either control or lycopene-enriched ice cream. Samples of serum and residual skin surface components (RSSC) from facial skin were taken before interventions, at 2 wk, and at intervention end. Lycopene concentration, conventional blood biochemistry, and oxidative stress biomarkers comprising inflammatory oxidative damage and low-density lipoprotein peroxidase proteins were assessed in the serum. Lycopene-associated immunofluorescence, lipid droplet size, corneocyte desquamation, and microbial presence were measured in the RSSC. The results show that lycopene concentrations in the serum and skin steadily increased during lycopene-enriched ice cream consumption. Whereas we found no intervention-dependent changes in conventional biochemical parameters, both inflammatory oxidative damage and low-density lipoprotein peroxidase protein values significantly decreased by the end of intervention with lycopene-enriched ice cream, but remained unchanged during control ice cream consumption. Control ice cream significantly increased corneocyte desquamation and bacterial presence in the RSSC. These adverse effects, which could potentially predispose consumers to acne development, were absent when volunteers consumed lycopene-enriched ice cream. We concluded that lycopene-enriched ice cream is a new functional food with clear antioxidant properties. In addition, enrichment with lycopene may alleviate proinflammatory action of ice cream at the level of facial skin, thus decreasing diet-associated acne development risk in young consumers.
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Affiliation(s)
| | | | | | - Natalia E Chalyk
- Saratov State Medical University, Research Institute of Cardiology, 112 Bolshaya Kazachia Street, 410012, Saratov, Russian Federation
| | | | - Ivan M Petyaev
- Lycotec Ltd., Granta Park Campus, Cambridge, CB21 6GP, United Kingdom.
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Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria. Antioxidants (Basel) 2018; 7:antiox7110163. [PMID: 30424527 PMCID: PMC6262609 DOI: 10.3390/antiox7110163] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 11/02/2018] [Accepted: 11/08/2018] [Indexed: 12/20/2022] Open
Abstract
The present study describes the development of a novel functional beverage through the application of probiotic Lactobacillus plantarum ATCC (American Type Culture Collection) 14917 in Cornelian cherry juice fermentation. The probiotic was employed in free and immobilized in a delignified wheat bran carrier (DWB) form. Cornelian cherry juice was fermented for 24 h and then it was stored at 4 °C for 4 weeks. Several parameters were evaluated such as residual sugar, organic acid and alcohol levels, total phenolics content, and cell viability as well as consumers acceptance. Regarding sugar and organic acids analyses, it was proved that the probiotic free or immobilized biocatalyst was effective. The concentration of ethanol was maintained at low levels (0.3⁻0.9% v/v). The total phenolic content of fermented Cornelian cherry juice with immobilized cells was recorded in higher levels (214⁻264 mg GAE/100 mL) for all the cold storage time compared to fermented juice with free cells (165⁻199 mg GAE/100 mL) and non-fermented juice (135⁻169 mg GAE/100 mL). Immobilized cells retained their viability in higher levels (9.95 log cfu/mL at the 4th week) compared to free cells (7.36 log cfu/mL at the 4th week). No significant sensory differences were observed among the fermented and the non-fermented samples.
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32
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Dankar I, Haddarah A, Omar FE, Sepulcre F, Pujolà M. 3D printing technology: The new era for food customization and elaboration. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.018] [Citation(s) in RCA: 165] [Impact Index Per Article: 27.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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