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Chen Y, Li T, Jiang L, Huang Z, Zhang W, Luo Y. The composition, extraction, functional property, quality, and health benefits of coconut protein: A review. Int J Biol Macromol 2024; 280:135905. [PMID: 39332551 DOI: 10.1016/j.ijbiomac.2024.135905] [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: 08/01/2024] [Revised: 09/18/2024] [Accepted: 09/20/2024] [Indexed: 09/29/2024]
Abstract
Coconut is widely appreciated for its distinctive flavor and is commonly utilized in the production of a variety of goods. Coconut protein, a by-product derived from coconut oil and coconut milk cake, is frequently underutilized or discarded. This study provides a comprehensive overview of the distribution and composition of coconut protein. Analyses reveal that coconut protein, specifically 11S globulin and 7S globulin, is predominantly found in coconut flesh. Furthermore, various extraction techniques for coconut protein, such as chemical, enzymatic, and physical methods, are discussed. The alkali dissolution and acid precipitation methods are widely utilized for extracting coconut protein, with the potential for enhancement through the incorporation of physical methods such as ultrasound. The evaluation of functional properties, quality, and health benefits of coconut protein is essential, given the limitations imposed by its solubility. Modification may be necessary to optimize its functional properties. Coconut presents a promising source of food protein, characterized by balanced amino acid composition, high digestibility, and low allergenic potential. In conclusion, this study provides a comprehensive overview of the extraction methods, functional properties, quality, and nutritional benefits of coconut protein, offering insights for potential future research directions in the field. Additionally, the information presented may serve as a valuable reference for incorporating coconut protein into plant-based food products.
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Affiliation(s)
- Yang Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States of America
| | - Tong Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Lianzhou Jiang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhaoxian Huang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570228, China.
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States of America.
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Breschi C, D'Agostino S, Meneguzzo F, Zabini F, Chini J, Lovatti L, Tagliavento L, Guerrini L, Bellumori M, Cecchi L, Zanoni B. Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe? Molecules 2024; 29:1102. [PMID: 38474613 DOI: 10.3390/molecules29051102] [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: 01/18/2024] [Revised: 02/22/2024] [Accepted: 02/28/2024] [Indexed: 03/14/2024] Open
Abstract
Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtained using hydrodynamic cavitation (HC), a green, efficient, and scalable extraction technique. The extracts were chemically and physically characterized and used in gluten-free and vegan cookie formulations to replace part of the flour and sugar to study whether they can mimic the role of these ingredients. The amount of flour + sugar removed and replaced with extracts was 5% and 10% of the total. Physical (dimensions, color, hardness, moisture content, water activity), chemical (total phenolic content, DPPH radical-scavenging activity), and sensory characteristics of cookie samples were studied. Cookies supplemented with the apple extract were endowed with similar or better characteristics compared to control cookies: high spread ratio, similar color, and similar sensory characteristics. In contrast, the pomegranate peel extract enriched the cookies in antioxidant molecules but significantly changed their physical and sensory characteristics: high hardness value, different color, and a bitter and astringent taste. HC emerged as a feasible technique to enable the biofortification of consumer products at a real scale with extracts from agri-food by-products.
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Affiliation(s)
- Carlotta Breschi
- Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, 50121 Florence, Italy
- Institute of Bioeconomy, National Research Council, 50019 Florence, Italy
| | - Silvia D'Agostino
- Department of Agriculture, Food, Environment and Forestry Sciences and Technologies (DAGRI), University of Florence, 50121 Florence, Italy
| | | | - Federica Zabini
- Institute of Bioeconomy, National Research Council, 50019 Florence, Italy
| | - Jasmine Chini
- R&D Department, Consorzio Melinda Sca, Via Trento 200, 38023 Cles, Italy
| | - Luca Lovatti
- R&D Department, Consorzio Melinda Sca, Via Trento 200, 38023 Cles, Italy
| | | | - Lorenzo Guerrini
- Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, 35122 Padua, Italy
| | - Maria Bellumori
- Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, 50121 Florence, Italy
| | - Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry Sciences and Technologies (DAGRI), University of Florence, 50121 Florence, Italy
| | - Bruno Zanoni
- Department of Agriculture, Food, Environment and Forestry Sciences and Technologies (DAGRI), University of Florence, 50121 Florence, Italy
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Verdini F, Canova E, Solarino R, Calcio Gaudino E, Cravotto G. Integrated physicochemical processes to tackle high-COD wastewater from pharmaceutical industry. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2024; 342:123041. [PMID: 38042465 DOI: 10.1016/j.envpol.2023.123041] [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: 08/22/2023] [Revised: 11/20/2023] [Accepted: 11/23/2023] [Indexed: 12/04/2023]
Abstract
Wastewater decontamination in pharmaceuticals is crucial to prevent environmental and health risks from API residues and other contaminants. Advanced oxidation processes (AOPs) combined with cavitational treatments offer effective solutions. Challenges include designing reactors on a large scale and monitoring the effectiveness and synergies of the hybrid technology. In the present work, pilot-scale treatment of a real high COD (485 g/L) pharmaceutical wastewater (PW) was investigated using hydrodynamic cavitation (HC) operated individually at 330 L/h or in combination with oxidants and electrical discharge (ED) with cold plasma (15 kV and 48 kHz). The first approach consisted of PW cavitational treatment alone of 7 L of 1:100 diluted PW at a HC-induced pressure of 60 bar and a flow rate of 330 L/h. However, this strategy did not provide satisfactory results for COD (∼15% less), and only when HC treatment was extended to more than 30 min in a recirculation mode, encouraging results were obtained (∼45% COD reduction). Consequently, a hybrid approach combining HC with ED-cold plasma was chosen to treat this high-COD PW. Aiming to establish an efficient flow-through hybrid process, after optimising all cavitation and electrical discharge parameters (45 bar HC pressure and 10 kHz ED frequency), the best COD abatement of ∼50 % was recorded with a 1:50 diluted PW. However, a subsequent adsorption step over activated carbon was required to achieve an almost quantitative COD reduction (95%+). Our integrated physicochemical process proved to be extremely efficient in treating high-COD industrial wastewater and resulted in a remarkable reduction of the COD value. In addition, the residual surfactants content in the PW were also drastically reduced (98%+) when a small amount of oxidants was added in the hybrid HC/ED treatment.
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Affiliation(s)
- Federico Verdini
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, 10125, Turin, Italy.
| | - Erica Canova
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, 10125, Turin, Italy; Huvepharma Italia Srl, Via Roberto Lepetit, 142, 12075, Garessio, CN, Italy.
| | - Roberto Solarino
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, 10125, Turin, Italy.
| | - Emanuela Calcio Gaudino
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, 10125, Turin, Italy.
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, 10125, Turin, Italy.
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Hossain MI, Faruk MO, Subahan Mahbub Tuha MA, Mimi S, Islam KR, Sarafat Ali DM, Sahabuddin M. Comparative safety analysis of newly prepackaged backed food products and those approaching the expiry date in Bangladesh. Heliyon 2023; 9:e17513. [PMID: 37456032 PMCID: PMC10345249 DOI: 10.1016/j.heliyon.2023.e17513] [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: 09/07/2022] [Revised: 06/12/2023] [Accepted: 06/20/2023] [Indexed: 07/18/2023] Open
Abstract
PURPOSE The enrichment of microbial growth in prepackaged, frozen food goods from the day of manufacturing to the day of expiration has been the subject of recurrent concerns. These fortified foods are widely consumed by individuals of all ages in poor nations due to their ability to satisfy even the smallest of appetites. People often disregard the expiration dates printed on food packaging despite the fact that manufacturers are required by law to do so. This research looked into whether or not it was safe to consume packaged foods that were getting close to their expiration date. Finding out if people are exposed to hazardous microorganisms and how much bacteria is created daily on them. MATERIALS AND METHODS We collected six prepackaged backed food products samples of three types separately, where three were collected around manufacturing days and three were nearly expired days from different companies. We have assayed and identified the foodborne microbial communities among the samples by morphological study and different types of biochemical tests. After that, we tested how well various popular antibiotics worked against those isolates. RESULTS It showed that there are more bacterial communities that grow gradually day by day on prepackaged backed food products and nearly expired products that contain a large number of food-borne disease-causing bacteria that show mostly resistance against commonly used antibiotics. CONCLUSION Although nowadays the demand for prepackaged backed food products is increasing as ready-to-eat processed foods, mostly in developing countries, there's a serious health risk if we take the products that were produced a long time ago.
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Arya SS, More PR, Ladole MR, Pegu K, Pandit AB. Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review. ULTRASONICS SONOCHEMISTRY 2023; 98:106504. [PMID: 37406541 PMCID: PMC10339045 DOI: 10.1016/j.ultsonch.2023.106504] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 06/21/2023] [Accepted: 06/24/2023] [Indexed: 07/07/2023]
Abstract
Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent collapse, which results in the generation of high pressures in the order of 100-5000 bar and temperatures in the range of 727-9727 °C for just a fraction of seconds. Increasing consumer demand for high-quality foods with higher nutritive values and fresh-like sensory attributes, food processors, scientists, and process engineers are pushed to develop innovative and effective non-thermal methods as an alternative to conventional heat treatments. Hydrodynamic cavitation can play a significant role in non-thermal food processing as it has the potential to destroy microbes and reduce enzyme activity while retaining essential nutritional and physicochemical properties. As hydrodynamic cavitation occurs in a flowing liquid, there is a decrease in local pressure followed by its recovery; hence it can be used for liquid foods. It can also be used to create stable emulsions and homogenize food constituents. Moreover, this technology can extract food constituents such as polyphenols, essential oils, pigments, etc., via biomass pretreatment, cell disruption for selective enzyme release, waste valorization, and beer brewing. Other applications related to food production include water treatment, biodiesel, and biogas production. The present review discusses the application of HC in the preservation, processing, and quality improvement of food and other related applications. The reviewed examples in this paper demonstrate the potential of hydrodynamic cavitation with further expansion toward the scaling up, which looks at commercialization as a driving force.
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Affiliation(s)
- Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India.
| | - Pavankumar R More
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
| | - Mayur R Ladole
- School of Chemical and Bioprocess Engineering, University College Dublin, Ireland
| | - Kakoli Pegu
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
| | - Aniruddha B Pandit
- Chemical Engineering Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
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6
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Tang J, Zhu X, Jambrak AR, Sun DW, Tiwari BK. Mechanistic and synergistic aspects of ultrasonics and hydrodynamic cavitation for food processing. Crit Rev Food Sci Nutr 2023; 64:8587-8608. [PMID: 37194650 DOI: 10.1080/10408398.2023.2201834] [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: 05/18/2023]
Abstract
Compared with traditional methods, cavitation-based processing technology has received extensive attention for its low energy consumption and high processing efficiency. The cavitation phenomenon releases high energy due to the generation and collapse of bubbles, which improves the efficiency of various food processing. This review details the cavitation mechanism of ultrasonic cavitation (UC) and hydrodynamic cavitation (HC), factors affecting cavitation, the application of cavitation technology in food processing, and the application of cavitation technology in the extraction of various natural ingredients. The safety and nutrition of food processed by cavitation technology and future research directions are also discussed. The mechanism of UC refers to longitudinal displacement of the particles of the medium induced by ultrasonic waves causing a series of alternating compression and rarefaction of particles, whereas HC occurs when liquid enters a narrow section and undergoes large pressure differentials, both of which can trigger the generation, growth, and collapse of microbubbles. Cavitation could be applied in microbial inactivation, and drying and freezing processing. In addition, cavitation bubbles can have mechanical and thermal effects on plant cells. In general, cavitation technology is a new sustainable, green, and innovative technology with broad application prospects and capabilities.
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Affiliation(s)
- Jiafei Tang
- Teagasc Food Research Centre, Dublin, Ireland
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin 4, Ireland
| | - Xianglu Zhu
- Teagasc Food Research Centre, Dublin, Ireland
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin 4, Ireland
| | - Anet Rezek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin 4, Ireland
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7
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Kamal H, Ali A, Manickam S, Le CF. Impact of cavitation on the structure and functional quality of extracted protein from food sources - An overview. Food Chem 2023; 407:135071. [PMID: 36493478 DOI: 10.1016/j.foodchem.2022.135071] [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: 05/08/2022] [Revised: 11/06/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
Increasing protein demands directly require additional resources to those presently and recurrently available. Emerging green technologies have witnessed an escalating interest in "Cavitation Processing" (CP) to ensure a non-invasive, non-ionizing and non-polluting extraction. The main intent of this review is to present an integrated summary of cavitation extraction methods specifically applied to food protein sources. Along with a comparative assessment carried out for each type of cavitation model, protein extraction yield and implications on the extracted protein's structural and functional properties. The basic principle of cavitation is due to the pressure shift in the liquid flow within milliseconds. Hence, cavitation emerges similar to boiling; however, unlike boiling (temperature change), cavitation occurs due to pressure change. Characterization and classification of sample type is also a prime candidate when considering the applications of cavitation models in food processing. Generally, acoustic and hydrodynamic cavitation is applied in food applications including extraction, brewing, microbial cell disruption, dairy processing, emulsification, fermentation, waste processing, crystallisation, mass transfer and production of bioactive peptides. Micro structural studies indicate that shear stress causes disintegration of hydrogen bonds and Van der Waals interactions result in the unfolding of the protein's secondary and/or tertiary structures. A change in the structure is not targeted but rather holistic and affects the physicochemical, functional, and nutritional properties. Cavitation assisted extraction of protein is typically studied at a laboratory scale. This highlights limitations against the application at an industrial scale to obtain potential commercial gains.
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Affiliation(s)
- Hina Kamal
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom; The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia; Leaders Institute, 76 Park Road, Woolloongabba, Queensland 4102, Australia.
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, University Technology Brunei, Jalan Tungku Link Gadong BE1410, Brunei Darussalam
| | - Cheng Foh Le
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia
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8
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Castro-Muñoz R, Boczkaj G, Jafari SM. The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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9
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Hou Y, Ren X, Huang Y, Xie K, Wang K, Wang L, Wei F, Yang F. Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia ( Oreochromis niloticus) myofibrillar protein. Front Nutr 2023; 10:1116100. [PMID: 36761226 PMCID: PMC9905136 DOI: 10.3389/fnut.2023.1116100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Accepted: 01/09/2023] [Indexed: 01/26/2023] Open
Abstract
The purpose of this research was to explore the different hydrodynamic cavitation (HC) times (0, 5, 10, 15, 20 min; power 550 W, pressure 0.14 MPa) on the emulsifying properties of tilapia myofibrillar protein (TMP). Results of pH, particle size, turbidity, solubility, surface hydrophobicity, and reactive sulfhydryl (SH) group indicated that HC changed the structure of TMP, as confirmed by the findings of intrinsic fluorescence and circular dichroism (CD) spectra. Furthermore, HC increased the emulsifying activity index (EAI) significantly (P < 0.05) and changed the emulsifying stability index (ESI), droplet size, and rheology of TMP emulsions. Notably, compared with control group, the 10-min HC significantly decreased particle size and turbidity but increased solubility (P < 0.05), resulting in accelerated diffusion of TMP in the emulsion. The prepared TMP emulsion showed the highest ESI (from 71.28 ± 5.50 to 91.73 ± 5.56 min), the smallest droplet size (from 2,754 ± 110 to 2,138 ± 182 nm) and the best rheological properties, as demonstrated by the microstructure photographs. Overall, by showing the effect of HC in improving the emulsifying properties of TMP, the study demonstrated HC as a potential technique for meat protein processing.
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Affiliation(s)
- Yucheng Hou
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Xian’e Ren
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China,Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou, China
| | - Yongchun Huang
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China,Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou, China
| | - Kun Xie
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Keyao Wang
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Liyang Wang
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Fengyan Wei
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China
| | - Feng Yang
- Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China,Guangxi Liuzhou Luosifen Research Center of Engineering Technology, Liuzhou, China,*Correspondence: Feng Yang,
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10
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Dash DR, Singh SK, Singha P. Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review. Crit Rev Food Sci Nutr 2022; 64:3151-3166. [PMID: 36218326 DOI: 10.1080/10408398.2022.2130161] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The recent trend in consumption of plant-based protein over animal protein opens up a new avenue for sustainable agriculture practice, less environmental impact and greenhouse gas emission. The modification of plant-based proteins by novel non-thermal technologies includes the structural transformation followed by the modulation of their functional properties that are exploited to develop a protein ingredient system for application in food formulation. This review explores the impact of non-thermal process technologies on structural modification of plant proteins followed by improvement in protein's function in food formulation. Novel concepts articulating the impact of non-thermal technologies on structural and functional modification of plant proteins affecting it's digestibility and bioavailability are addressed. Limitations and prospects of applying non-thermal technologies in developing an alternative plant-based protein food system are also summarized. Non-thermal processes are considered as the emerging technologies that results in conformational changes in secondary, tertiary and quaternary structure of plant proteins which helps in modification of functional properties without jeopardizing the organoleptic properties and bioactivity of the protein. However, extensive future study is needed to optimize the non-thermal process parameters along with the finding of new protein sources to achieve healthy and sustainable plant-based food system.
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Affiliation(s)
- Dibya Ranjan Dash
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
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11
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Asaithambi N, Singha P, Singh SK. Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Tian L, Zhang Y, Yin J, Lv L, Zhu J. A simplified model for the gas-vapor bubble dynamics. THE JOURNAL OF THE ACOUSTICAL SOCIETY OF AMERICA 2022; 152:2117. [PMID: 36319257 DOI: 10.1121/10.0014695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 09/21/2022] [Indexed: 06/16/2023]
Abstract
This paper presents a full numerical model accounting for the heat transfer and phase-change by combining the modified Keller-Miksis equation with the second order term of compressibility of liquid, partial differential equations (PDEs), and Hertz-Knudsen-Langmuir equation. Then, a simplified model for studying the dynamics of the cavitation bubble or bubble excited by the acoustic waves is proposed. The major contribution is to simplify the full model with PDEs to a set of coupled ordinary differential equations (ODEs). Specifically, two energy PDEs are converted to three ODEs by coupling the boundary conditions. The comparison among the full model and other simplified models is used to validate the accuracy and superiority of the simplified model, from which the application range of the proposed simplified model can be determined.
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Affiliation(s)
- Lei Tian
- College of Mechanical and Transportation Engineering, China University of Petroleum-Beijing, Beijing 102249, China
| | - Yongxue Zhang
- College of Mechanical and Transportation Engineering, China University of Petroleum-Beijing, Beijing 102249, China
| | - Jianyong Yin
- Electrical Engineering College, Guizhou University, Guiyang 550025, China
| | - Liang Lv
- School of Mechatronic Engineering, Suzhou Vocational University, Suzhou 215104, China
| | - Jianjun Zhu
- College of Mechanical and Transportation Engineering, China University of Petroleum-Beijing, Beijing 102249, China
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13
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Kochadai N, Hema V, Vadakkepulppara Ramachandran Nair S. Investigation of the effect of hydrodynamic cavitation treatment on the aging of tender coconut–palmyra wine. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nitthya Kochadai
- Biotechnology National Institute of Food Technology, Entrepreneurship and Management Thanjavur Tamil Nadu India
- Affiliated to Bharathidasan University Tiruchirappalli Tamil Nadu India
| | - Vincent Hema
- Food Processing and Business Incubation Centre National Institute of Food Technology, Entrepreneurship and Management Thanjavur Tamil Nadu India
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14
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Asaithambi N, Singha P, Singh SK. Recent application of protein hydrolysates in food texture modification. Crit Rev Food Sci Nutr 2022; 63:10412-10443. [PMID: 35653113 DOI: 10.1080/10408398.2022.2081665] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The demand for clean labels has increased the importance of natural texture modifying ingredients. Proteins are unique compounds that can impart unique textural and structural changes in food. However, lack of solubility and extensive aggregability of proteins have increased the demand for enzymatically hydrolyzed proteins, to impart functional and structural modifications to food products. The review elaborates the recent application of various proteins, protein hydrolysates, and their role in texture modification. The impact of protein hydrolysates interaction with other food macromolecules, the effect of pretreatments, and dependence of various protein functionalities on textural and structural modification of food products with controlled enzymatic hydrolysis are explained in detail. Many researchers have acknowledged the positive effect of enzymatically hydrolyzed proteins on texture modification over natural protein. With enzymatic hydrolysis, various textural properties including foaming, gelling, emulsifying, water holding capacity have been effectively improved. It is evident that each protein is unique and imparts exceptional structural changes to different food products. Thus, selection of protein requires a fundamental understanding of its structure-substrate property relation. For wider applicability in the industrial sector, more studies on interactions at the molecular level, dosage, functionality changes, and sensorial attributes of protein hydrolysates in food systems are required.
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Affiliation(s)
- Niveditha Asaithambi
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
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15
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Mapping of cavitation intensity in a novel dual-frequency ultrasonic reactor of capacity 10 L. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2022.117833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Pavani M, Singha P, Dash DR, Asaithambi N, Singh SK. Novel encapsulation approaches for phytosterols and their importance in food products: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14041] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mekala Pavani
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Poonam Singha
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Dibya Ranjan Dash
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Niveditha Asaithambi
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Sushil Kumar Singh
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
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Sun X, You W, Wu Y, Tao Y, Yoon JY, Zhang X, Xuan X. Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology. Front Nutr 2022; 9:843808. [PMID: 35308268 PMCID: PMC8931495 DOI: 10.3389/fnut.2022.843808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Accepted: 01/24/2022] [Indexed: 12/02/2022] Open
Abstract
Hydrodynamic cavitation (HC), as a novel non-thermal processing technology, has recently shown unique effects on the properties of various liquid foods. The extreme conditions of pressure at ~500 bar, local hotspots with ~5,000 K, and oxidation created by HC can help obtain characteristic products with high quality and special taste. Moreover, compared with other emerging non-thermal approaches, the feature of the HC phenomenon and its generation mechanism helps determine that HC is more suitable for industrial-scale processing. This mini-review summarizes the current knowledge of the recent advances in HC-based liquid food processing. The principle of HC is briefly introduced. The effectiveness of HC on the various physical (e.g., particle size, viscosity, temperature, and stability), chemical (nutrition loss), and biological characteristics (microorganism inactivation) of various liquid foods are evaluated. Finally, several recommendations for future research on the HC technique are provided.
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Affiliation(s)
- Xun Sun
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan, China
- National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
- Department of Mechanical Engineering, Faculty of Engineering, The University of Hong Kong, Hong Kong, Hong Kong SAR, China
| | - Weibin You
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan, China
- National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Yue Wu
- School of Chemistry, The University of Melbourne, Melbourne, VIC, Australia
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Joon Yong Yoon
- Department of Mechanical Engineering, BK21 FOUR ERICA-ACE Center, Hanyang University, Ansan, South Korea
| | - Xinyan Zhang
- National Engineering Laboratory for Reducing Emissions From Coal Combustion, School of Energy and Power Engineering, Shandong University, Jinan, China
| | - Xiaoxu Xuan
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan, China
- National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
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18
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Nagarajan S, Ranade VV. Valorizing Waste Biomass via Hydrodynamic Cavitation and Anaerobic Digestion. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c03177] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Sanjay Nagarajan
- Multiphase Reactors and Intensification Group, School of Chemistry and Chemical Engineering, Queen’s University Belfast, Belfast BT9 5AG, U.K
| | - Vivek V. Ranade
- Multiphase Reactors and Intensification Group, School of Chemistry and Chemical Engineering, Queen’s University Belfast, Belfast BT9 5AG, U.K
- Bernal Institute, University of Limerick, Limerick V94T9PX, Ireland
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Barbhuiya RI, Singha P, Singh SK. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Res Int 2021; 149:110647. [PMID: 34600649 DOI: 10.1016/j.foodres.2021.110647] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
Non-thermal food processing is a viable alternative to traditional thermal processing to meet customer needs for high-quality, convenient and minimally processed foods. They are designed to eliminate elevated temperatures during processing and avoid the adverse effects of heat on food products. Numerous thermal and novel non-thermal technologies influence food structure at the micro and macroscopic levels. They affect several properties such as rheology, flavour, process stability, texture, and appearance at microscopic and macroscopic levels. This review presents existing knowledge and advances on the impact of non-thermal technologies, for instance, cold plasma treatment, irradiation, high-pressure processing, ultrasonication, pulsed light technology, high voltage electric field and pulsed electric field treatment on the structural changes of food components. An extensive review of the literature indicates that different non-thermal processing technologies can affect the food components, which significantly affects the structure of food. Applications of novel non-thermal technologies have shown considerable impact on food structure by altering protein structures via free radicals or larger or smaller molecules. Lipid oxidation is another process responsible for undesirable effects in food when treated with non-thermal techniques. Non-thermal technologies may also affect starch properties, reduce molecular weight, and change the starch granule's surface. Such modification of food structure could create novel food textures, enhance sensory properties, improve digestibility, improve water-binding ability and improve mediation of gelation processes. However, it is challenging to determine these technologies' influence on food components due to differences in their primary operation and equipment design mechanisms and different operating conditions. Hence, to get the most value from non-thermal technologies, more in-depth research about their effect on various food components is required.
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Affiliation(s)
- Rahul Islam Barbhuiya
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
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20
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Asaithambi N, Singh SK, Singha P. Current status of non-thermal processing of probiotic foods: A review. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110567] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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21
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Ratna S, Rastogi S, Kumar R. Current trends for distillery wastewater management and its emerging applications for sustainable environment. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 290:112544. [PMID: 33862317 DOI: 10.1016/j.jenvman.2021.112544] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 03/16/2021] [Accepted: 04/01/2021] [Indexed: 06/12/2023]
Abstract
Ethanol distillation generates a huge volume of unwanted chemical liquid known as distillery wastewater. Distillery wastewater is acidic, dark brown having high biological oxygen demand, chemical oxygen demand, contains various salt contents, and heavy metals. Inadequate and indiscriminate disposal of distillery wastewater deteriorates the quality of the soil, water, and ultimately groundwater. Its direct exposure via food web shows toxic, carcinogenic, and mutagenic effects on aquatic-terrestrial organisms including humans. So, there is an urgent need for its proper management. For this purpose, a group of researchers applied distillery wastewater for fertigation while others focused on its physico-chemical, biological treatment approaches. But until now no cutting-edge technology has been proposed for its effective management. So, it becomes imperative to comprehend its toxicity, treatment methods, and implication for environmental sustainability. This paper reviews the last decade's research data on advanced physico-chemical, biological, and combined (physico-chemical and biological) methods to treat distillery wastewater and its reuse aspects. Finally, it revealed that the combined methods along with the production of value-added products are one of the best options for distillery wastewater management.
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Affiliation(s)
- Sheel Ratna
- Rhizosphere Biology Laboratory, Department of Environmental Microbiology, Babasaheb Bhimrao Ambedkar University, (A Central University), Vidya Vihar, Raibareli Road, Lucknow, 226025, India.
| | - Swati Rastogi
- Rhizosphere Biology Laboratory, Department of Environmental Microbiology, Babasaheb Bhimrao Ambedkar University, (A Central University), Vidya Vihar, Raibareli Road, Lucknow, 226025, India
| | - Rajesh Kumar
- Rhizosphere Biology Laboratory, Department of Environmental Microbiology, Babasaheb Bhimrao Ambedkar University, (A Central University), Vidya Vihar, Raibareli Road, Lucknow, 226025, India
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22
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Pegu K, Arya SS. Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102640] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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23
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Kamal H, Le CF, Salter AM, Ali A. Extraction of protein from food waste: An overview of current status and opportunities. Compr Rev Food Sci Food Saf 2021; 20:2455-2475. [PMID: 33819382 DOI: 10.1111/1541-4337.12739] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 12/12/2022]
Abstract
The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional deficiency, food security, and sustainability have intensified attention on alternative and sustainable sources of protein for food and feed. Initiatives to extract and utilize protein from FW on a commercial scale have been undertaken, mainly in the developed countries, but they remain largely underutilized and generally suited for low-quality products. The current analysis reveals the extraction of protein from FW is a many-sided (complex) issue, and that identifies for a stronger and extensive integration of diverse extraction perspectives, focusing on nutritional quality, yield, and functionality of the isolated protein as a valued recycled ingredient.
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Affiliation(s)
- Hina Kamal
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| | - Cheng Foh Le
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| | - Andrew M Salter
- School of Biosciences, Faculty of Science, University of Nottingham, Loughborough, LE 12 5RD, United Kingdom
| | - Asgar Ali
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
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24
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Sim JY, Beckman SL, Anand S, Martínez-Monteagudo SI. Hydrodynamic cavitation coupled with thermal treatment for reducing counts of B. coagulans in skim milk concentrate. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110382] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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25
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Sun X, Xuan X, Ji L, Chen S, Liu J, Zhao S, Park S, Yoon JY, Om AS. A novel continuous hydrodynamic cavitation technology for the inactivation of pathogens in milk. ULTRASONICS SONOCHEMISTRY 2021; 71:105382. [PMID: 33276234 PMCID: PMC7786570 DOI: 10.1016/j.ultsonch.2020.105382] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 10/22/2020] [Accepted: 10/25/2020] [Indexed: 05/07/2023]
Abstract
Hydrodynamic cavitation is a powerful tool for the enhancement of various processing applications. This study utilizes continuous hydrodynamic cavitation (CHC) for the inactivation of pathogens in milk for the first time. The thermal characteristics, inactivation performance, damage on the nutritional composition, product safety, and cost of the advanced rotational hydrodynamic cavitation reactor at pilot scale were comprehensively investigated. The inactivation results demonstrated that 5.89, 5.53, and 2.99 ± 0.08 log reductions of Escherichia coli, Staphylococcus aureus, and Bacillus cereus were achieved, respectively, at a final treatment temperature of 70 °C for 1-2 s. Moreover, the detrimental effect of CHC on the nutritional composition of milk, including mineral, fat, protein, and vitamin contents, was similar to that of high-temperature short-time method. The change in the concentrations of general bacteria and E. coli, as well as the pH value and acidity of the CHC treated milk stored at 5 °C for 14 days was found to be close to that of low-temperature long-time pasteurized milk. The cost of the present CHC treatment was $0.00268/L with a production rate of 4.2 L/min. CHC appears to be a remarkable method for the continuous processing of milk, as well as other liquid foods with high nutrition and "fresh-picked" flavor, due to its high efficacy, good scalability, high production capacity, and low operating and equipment costs.
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Affiliation(s)
- Xun Sun
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Xiaoxu Xuan
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Li Ji
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Songying Chen
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Jingting Liu
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China; National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, China.
| | - Shan Zhao
- Shandong Key Laboratory of Water Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Shandong University, Qingdao 266237, China.
| | - Seulgi Park
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Republic of Korea.
| | - Joon Yong Yoon
- Department of Mechanical Engineering, Hanyang University, Ansan 15588, Republic of Korea.
| | - Ae Son Om
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Republic of Korea.
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Bora H, Kamle M, Mahato DK, Tiwari P, Kumar P. Citrus Essential Oils (CEOs) and Their Applications in Food: An Overview. PLANTS (BASEL, SWITZERLAND) 2020; 9:E357. [PMID: 32168877 PMCID: PMC7154898 DOI: 10.3390/plants9030357] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 02/28/2020] [Accepted: 03/02/2020] [Indexed: 12/19/2022]
Abstract
Citrus is a genus belonging to the Rutaceae family and includes important crops like orange, lemons, pummelos, grapefruits, limes, etc. Citrus essential oils (CEOs) consist of some major biologically active compounds like α-/β-pinene, sabinene, β-myrcene, d-limonene, linalool, α-humulene, and α-terpineol belonging to the monoterpenes, monoterpene aldehyde/alcohol, and sesquiterpenes group, respectively. These compounds possess several health beneficial properties like antioxidant, anti-inflammatory, anticancer, etc., in addition to antimicrobial properties, which have immense potential for food applications. Therefore, this review focused on the extraction, purification, and detection methods of CEOs along with their applications for food safety, packaging, and preservation. Further, the concerns of optimum dose and safe limits, their interaction effects with various food matrices and packaging materials, and possible allergic reactions associated with the use of CEOs in food applications were briefly discussed, which needs to be addressed in future research along with efficient, affordable, and "green" extraction methods to ensure CEOs as an ecofriendly, cost-effective, and natural alternative to synthetic chemical preservatives.
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Affiliation(s)
- Himashree Bora
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India; (H.B.); (M.K.)
| | - Madhu Kamle
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India; (H.B.); (M.K.)
| | - Dipendra Kumar Mahato
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Hwy, Burwood, VIC 3125, Australia;
| | - Pragya Tiwari
- Department of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea
| | - Pradeep Kumar
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India; (H.B.); (M.K.)
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27
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Pandur Ž, Dogsa I, Dular M, Stopar D. Liposome destruction by hydrodynamic cavitation in comparison to chemical, physical and mechanical treatments. ULTRASONICS SONOCHEMISTRY 2020; 61:104826. [PMID: 31670247 DOI: 10.1016/j.ultsonch.2019.104826] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 08/09/2019] [Accepted: 10/08/2019] [Indexed: 05/08/2023]
Abstract
Liposomes are widely applied in research, diagnostics, medicine and in industry. In this study we show for the first time the effect of hydrodynamic cavitation on liposome stability and compare it to the effect of well described chemical, physical and mechanical treatments. Fluorescein loaded giant 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) lipid vesicles were treated with hydrodynamic cavitation as promising method in inactivation of biological samples. Hydrodynamic treatment was compared to various chemical, physical and mechanical stressors such as ionic strength and osmolarity agents (glucose, Na+, Ca2+, and Fe3+), free radicals, shear stresses (pipetting, vortex mixing, rotational shear stress), high pressure, electroporation, centrifugation, surface active agents (Triton X-100, ethanol), microwave irradiation, heating, freezing-thawing, ultrasound (ultrasonic bath, sonotrode). The fluorescence intensity of individual fluorescein loaded lipid vesicles was measured with confocal laser microscopy. The distribution of lipid vesicle size, vesicle fluorescence intensity, and the number of fluorescein loaded vesicles was determined before and after treatment with different stressors. The different environmental stressors were ranked in order of their relative effect on liposome fluorescein release. Of all tested chemical, physical and mechanical treatments for stability of lipid vesicles, the most detrimental effect on vesicles stability had hydrodynamic cavitation, vortex mixing with glass beads and ultrasound. Here we showed, for the first time that hydrodynamic cavitation was among the most effective physico-chemical treatments in destroying lipid vesicles. This work provides a benchmark for lipid vesicle robustness to a variety of different physico-chemical and mechanical parameters important in lipid vesicle preparation and application.
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Affiliation(s)
- Žiga Pandur
- University of Ljubljana, Biotechnical Faculty, Večna pot 111, Ljubljana 1000, Slovenia; University of Ljubljana, Faculty of Mechanical Engineering, Aškerčeva 6, Ljubljana 1000, Slovenia
| | - Iztok Dogsa
- University of Ljubljana, Biotechnical Faculty, Večna pot 111, Ljubljana 1000, Slovenia
| | - Matevž Dular
- University of Ljubljana, Faculty of Mechanical Engineering, Aškerčeva 6, Ljubljana 1000, Slovenia
| | - David Stopar
- University of Ljubljana, Biotechnical Faculty, Večna pot 111, Ljubljana 1000, Slovenia.
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28
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Controlled Hydrodynamic Cavitation: A Review of Recent Advances and Perspectives for Greener Processing. Processes (Basel) 2020. [DOI: 10.3390/pr8020220] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
The 20th century has witnessed a remarkable enhancement in the demand for varieties of consumer products, ranging from food, pharmaceutical, cosmetics, to other industries. To enhance the quality of the product and to reduce the production cost, industries are gradually inclined towards greener processing technologies. Cavitation-based technologies are gaining interest among processing technologies due to their cost effectiveness in operation, minimization of toxic solvent usage, and ability to obtain superior processed products compared to conventional methods. Also, following the recent advancements, cavitation technology with large-scale processing applicability is only denoted to the hydrodynamic cavitation (HC)-based method. This review includes a general overview of hydrodynamic cavitation-based processing technologies and a detailed discussion regarding the process effectiveness. HC has demonstrated its usefulness in food processing, extraction of valuable products, biofuel synthesis, emulsification, and waste remediation, including broad-spectrum contaminants such as pharmaceuticals, bacteria, dyes, and organic pollutants of concern. Following the requirement of a specific process, HC has been implemented either alone or in combination with other process-intensifying steps, for example, catalyst, surfactant, ultraviolet (UV), hydrogen peroxide (H2O2), and ozone (O3), for better performance. The reactor set-up of HC includes orifice, slit venturi, rotor-stator, and sonolator type constrictions that initiate and control the formation of bubbles. Moreover, the future directions have also been pointed out with careful consideration of specific drawbacks.
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29
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Abstract
Hydrodynamic cavitation (HC) is a green technology that has been successfully used to intensify a number of process. The cavitation phenomenon is responsible for many effects, including improvements in mass transfer rates and effective cell-wall rupture, leading to matrix disintegration. HC is a promising strategy for extraction processes and provides the fast and efficient recovery of valuable compounds from plants and biomass with high quality. It is a simple method with high energy efficiency that shows great potential for large-scale operations. This review presents a general discussion of the mechanisms of HC, its advantages, different reactor configurations, its applications in the extraction of bioactive compounds from plants, lipids from algal biomass and delignification of lignocellulosic biomass, and a case study in which the HC extraction of basil leftovers is compared with that of other extraction methods.
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30
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Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation. Processes (Basel) 2019. [DOI: 10.3390/pr7090581] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Waste orange peel represents a heavy burden for the orange juice industry, estimated in several million tons per year worldwide; nevertheless, this by-product is endowed with valuable bioactive compounds, such as pectin, polyphenols, and terpenes. The potential value of the waste orange peel has stimulated the search for extraction processes, alternative or complementary to landfilling or to the integral energy conversion. This study introduces controlled hydrodynamic cavitation as a new route to the integral valorization of this by-product, based on simple equipment, speed, effectiveness and efficiency, scalability, and compliance with green extraction principles. Waste orange peel, in batches of several kg, was processed in more than 100 L of water, without any other raw materials, in a device comprising a Venturi-shaped cavitation reactor. The extractions of pectin (with a remarkably low degree of esterification), polyphenols (flavanones and hydroxycinnamic acid derivatives), and terpenes (mainly d-limonene) were effective and efficient (high yields within a few min of process time). The biomethane generation potential of the process residues was determined. The achieved results proved the viability of the proposed route to the integral valorization of waste orange peel, though wide margins exist for further improvements.
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