1
|
Xu J, Yang G, Zhou D, Fan L, Xu Y, Guan X, Li R, Wang S. Effect of radio frequency energy on buckwheat quality: An insight into structure and physicochemical properties of protein and starch. Int J Biol Macromol 2023; 251:126428. [PMID: 37598816 DOI: 10.1016/j.ijbiomac.2023.126428] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 07/27/2023] [Accepted: 08/17/2023] [Indexed: 08/22/2023]
Abstract
Radio frequency (RF) heating as an emerging technology is widely used to improve cereal-based food quality. To further investigate effects of RF treatment on buckwheat quality, structures and physicochemical properties of protein and starch in buckwheat were evaluated under various temperatures (80, 90, and 100 °C) and holding times (0, 5, and 10 min). Results showed that protein-starch complexes were reaggregated with the increases of RF heating temperature and time, as well as the values of R1047/1022, crystallinity, random coil, and α-helix significantly decreased, and the values of β-sheet obviously increased. Moreover, viscosities and rheological properties of buckwheat were reduced by the raised RF treatment intensity. Besides, the RF processing had a mostly positive effect on swelling power at low temperature of 30 °C, but contrary effect at high temperatures of 60 °C and 90 °C. However, changes of water solubility index, emulsifying capacity, and emulsion stability depended on the RF processing intensity. These results of the study suggested that buckwheat quality was affected by multiple RF treatment conditions, which can be tailored to develop a RF process having the potential to improve the function of buckwheat flour.
Collapse
Affiliation(s)
- Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Dingting Zhou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Liumin Fan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
| |
Collapse
|
2
|
Yang G, Xu J, Xu Y, Guan X, Ramaswamy HS, Lyng JG, Li R, Wang S. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 37712259 DOI: 10.1080/10408398.2023.2255671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
Germinated edible seeds and sprouts have attracted consumers because of their nutritional values and health benefits. To ensure the microbial safety of the seed and sprout, emerging processing methods involving physical fields (PFs), having the characteristics of high efficiency and environmental safety, are increasingly proposed as effective decontamination processing technologies. This review summarizes recent progress on the application of PFs to germinating edible seeds, including their impact on microbial decontamination and nutritional quality and the associated influencing mechanisms in germination. The effectiveness, application scope, and limitation of the various physical techniques, including ultrasound, microwave, radio frequency, infrared heating, irradiation, pulsed light, plasma, and high-pressure processing, are symmetrically reviewed. Good application potential for improving seed germination and sprout growth is also described for promoting the accumulation of bioactive compounds in sprouts, and subsequently enhancing the antioxidant capacity under favorable PFs processing conditions. Moreover, the challenges and future directions of PFs in the application to germinated edible seeds are finally proposed. This review also attempts to provide an in-depth understanding of the effects of PFs on microbial safety and changes in nutritional properties of germinating edible seeds and a theoretical reference for the future development of PFs in processing safe sprouted seeds.
Collapse
Affiliation(s)
- Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Ireland
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| |
Collapse
|
3
|
Bermudez-Aguirre D, Niemira BA. Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation. Foods 2023; 12:3057. [PMID: 37628056 PMCID: PMC10452993 DOI: 10.3390/foods12163057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/04/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Radio frequency (RF) is a novel technology with several food processing and preservation applications. It is based on the volumetric heating generated from the product's dielectric properties. The dielectric properties of each material are unique and a function of several factors (i.e., temperature, moisture content). This review presents a list of dielectric properties of several foods and describes the use of RF as an innovative technology for the food industry. This paper includes several examples of pasteurization, fungi inactivation, and disinfestation in selected food products. The aim of this review is to present the potential applications of RF in pasteurization and disinfestation and research needs that should be addressed. RF has been successfully applied in the inactivation of pathogens such as Salmonella spp., Listeria monocytogenes, and Escherichia coli in low- and high-moisture food. The disinfestation of crops is possible using RF because of selective heating. This process inactivates the insects first because of the different dielectric properties between the pests and the food. The products' final quality can be considerably better than conventional thermal processes. The processing time is reduced compared to traditional heating, and thermal damage to the food is minimized. The main drawback of the technology is the lack of uniform heating, mainly when the product is surrounded by a packaging material with different dielectric properties from the food.
Collapse
Affiliation(s)
- Daniela Bermudez-Aguirre
- Food Safety and Intervention Technologies, ERRC, ARS, USDA, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA;
| | | |
Collapse
|
4
|
Xu J, Xu Y, Guan X, Yang G, Wang S. Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat. Int J Food Microbiol 2023; 385:109997. [DOI: 10.1016/j.ijfoodmicro.2022.109997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/29/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022]
|
5
|
Veerana M, Yu NN, Bae SJ, Kim I, Kim ES, Ketya W, Lee HY, Kim NY, Park G. Enhancement of Fungal Enzyme Production by Radio-Frequency Electromagnetic Fields. J Fungi (Basel) 2022; 8:1187. [PMID: 36354954 PMCID: PMC9695996 DOI: 10.3390/jof8111187] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 11/06/2022] [Accepted: 11/08/2022] [Indexed: 08/17/2023] Open
Abstract
Enzyme production by microorganisms on an industrial scale has demonstrated technical bottlenecks, such as low efficiency in enzyme expression and extracellular secretion. In this study, as a potential tool for overcoming these technical limits, radio-frequency electromagnetic field (RF-EMF) exposure was examined for its possibility to enhance production of an enzyme, α-amylase, in a filamentous fungus, Aspergillus oryzae. The RF-EMF perfectly resonated at 2 GHz with directivity radiation pattern and peak gain of 0.5 dB (0.01 Watt). Total protein concentration and activity of α-amylase measured in media were about 1.5-3-fold higher in the RF-EMF exposed (10 min) sample than control (no RF-EMF) during incubation (the highest increase after 16 h). The level of α-amylase mRNA in cells was approximately 2-8-fold increased 16 and 24 h after RF-EMF exposure for 10 min. An increase in vesicle accumulation within fungal hyphae and the transcription of some genes involved in protein cellular trafficking was observed in RF-EMF-exposed samples. Membrane potential was not changed, but the intracellular Ca2+ level was elevated after RF-EMF exposure. Our results suggest that RF-EMF can increase the extracellular level of fungal total proteins and α-amylase activity and the intracellular level of Ca2+.
Collapse
Affiliation(s)
- Mayura Veerana
- Radio-Frequency Integrated Circuit (RFIC) Center, Kwangwoon University, Seoul 01897, Korea
- Plasma Bioscience Research Center, Department of Plasma-Bio Display, Kwangwoon University, Seoul 01897, Korea
| | - Nan-Nan Yu
- Plasma Bioscience Research Center, Department of Plasma-Bio Display, Kwangwoon University, Seoul 01897, Korea
| | - Si-Jin Bae
- Radio-Frequency Integrated Circuit (RFIC) Center, Kwangwoon University, Seoul 01897, Korea
- Department of Electronics Engineering, Kwangwoon University, Seoul 01897, Korea
| | - Ikhwan Kim
- Radio-Frequency Integrated Circuit (RFIC) Center, Kwangwoon University, Seoul 01897, Korea
- Department of Electronics Engineering, Kwangwoon University, Seoul 01897, Korea
| | - Eun-Seong Kim
- Radio-Frequency Integrated Circuit (RFIC) Center, Kwangwoon University, Seoul 01897, Korea
| | - Wirinthip Ketya
- Plasma Bioscience Research Center, Department of Plasma-Bio Display, Kwangwoon University, Seoul 01897, Korea
| | - Hak-Yong Lee
- Radio-Frequency Integrated Circuit (RFIC) Center, Kwangwoon University, Seoul 01897, Korea
| | - Nam-Young Kim
- Radio-Frequency Integrated Circuit (RFIC) Center, Kwangwoon University, Seoul 01897, Korea
- Department of Electronics Engineering, Kwangwoon University, Seoul 01897, Korea
| | - Gyungsoon Park
- Plasma Bioscience Research Center, Department of Plasma-Bio Display, Kwangwoon University, Seoul 01897, Korea
- Department of Electrical and Biological Physics, Kwangwoon University, Seoul 01897, Korea
| |
Collapse
|
6
|
Computer simulation analyses to improve radio frequency heating uniformity for watermelon seeds by inserting horizontal aluminum and polypropylene (PP) plates in a rectangular PP container. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
7
|
Developing cold air assisted radio frequency tempering protocol based on heating rate, uniformity, and quality of frozen chicken breast. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
8
|
Guan X, Wang Z, Xu J, Wang P, Lin B, Li R, Wang S. Influential factors of horizontal aluminum plates on radio frequency heating behaviors in a rectangular polypropylene container of edible seeds: Thickness, surface area, air gaps, electrical and dielectric properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103158] [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]
|
9
|
Sosa‐Morales ME. Advances in food thermal processing: frying strategies and radio frequency heating. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15609] [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)
- María Elena Sosa‐Morales
- División de Ciencias de la Vida Departamento de Alimentos, Posgrado en Biociencias Campus Irapuato‐Salamanca Universidad de Guanajuato Irapuato Guanajuato 36500 Mexico
| |
Collapse
|