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Gautam S, Kathuria D, Hamid, Dobhal A, Singh N. Vacuum impregnation: Effect on food quality, application and use of novel techniques for improving its efficiency. Food Chem 2024; 460:140729. [PMID: 39116776 DOI: 10.1016/j.foodchem.2024.140729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 07/16/2024] [Accepted: 07/30/2024] [Indexed: 08/10/2024]
Abstract
Vacuum Impregnation (VI) act as promising method for rapidly introducing specific concentration solutions into food matrices using a hydrodynamic mechanism and deformation phenomenon to attain a product with specific tailored functional quality characteristics. VI facilitates rapid introduction of specific solutions into the food matrices. This technique allows efficient incorporation of bioactive compounds and nutritional components, meeting the rising consumer demand for functional foods. Furthermore, VI when combined with non-thermal techniques, opens up new avenues for preserving higher quality attributes and enhancing antimicrobial effects. The unique ability of VI to rapidly infuse specific solutions into food matrices, combined with the advantages of non-thermal processes, addresses the growing consumer demand for products enriched with bioactive ingredients. Hence, the present review aims to explore the potential impact of VI, coupled with novel techniques, on food quality, its practical applications, and the enhancement of process efficiency for large-scale industrial production.
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Affiliation(s)
- Sunakshi Gautam
- Department of Food Technology, School of Agriculture, Shoolini University, Solan, Himachal Pradesh, 173229, India
| | - Deepika Kathuria
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
| | - Hamid
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Ankita Dobhal
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India
| | - Narpinder Singh
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
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Puértolas E, Pérez I, Murgui X. Potential of CO 2 laser for food processing: Applications and challenges. Crit Rev Food Sci Nutr 2024; 64:7671-7685. [PMID: 36927208 DOI: 10.1080/10408398.2023.2188954] [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: 03/18/2023]
Abstract
Laser food processing has the breath-taking potential to revolutionize the industry in many aspects. Among the different laser configurations, CO2 laser has received special attention due to its relative high efficiency in power generation, its high-power output and its laser beam wavelength, infrared, which is strongly absorbed by water, the main component of food materials. Over the last 50 years, different uses of CO2 laser for processing foods have been proposed so far, including cooking, broiling and browning, selective laser sintering, marking, microperforation for improving downstream mass transfer operations (e.g. infusion, diffusion, marinating, salting, drying, extraction), cutting and peeling, and microbial surface decontamination. The present work is a review of the state of the art of the use of CO2 laser for food processing that covers the main characteristics and mechanisms of this technology, as well as the most important published results regarding its applications in the agri-food sector, highlighting the main challenges to bring out its full potential in the coming years.
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Affiliation(s)
- Eduardo Puértolas
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Spain
| | - Izaskun Pérez
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Spain
| | - Xabier Murgui
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Spain
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İncili CA, Karatepe P, Akgöl M, Tekin A, İncili GK, Hayaloğlu AA. Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks. Meat Sci 2023; 205:109305. [PMID: 37562268 DOI: 10.1016/j.meatsci.2023.109305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/22/2023] [Accepted: 08/02/2023] [Indexed: 08/12/2023]
Abstract
The current study aimed to characterize homemade fermented pickle juice and evaluate its efficacy as a marinade on physicochemical, microbiological, textural properties, microstructure, and sensory attributes of the strip loins. Organic acids, phenolics, flavonoids, volatiles, total phenolic content (TPC), and in-vitro antioxidant capacity (ABTS and FRAP) analyses were carried out. Furthermore, minimum inhibitory concentration (MIC), and the diameter of inhibition zones of the pickle juice were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. enteritidis, and Listeria monocytogenes. The strip loins were marinated with five different concentrations (10%, 25%, 50%, 75%, and 100%) of pickle juice at 4 °C for 24 h. A total of 4 organic acids, 23 phenolic and flavonoid compounds, and 69 volatiles were identified in the pickle juice. The TPC, ABTS, and FRAP values of the pickle juice were found to be 184.24 ± 33.28 GAE/L, 44.48 ± 0.41 mg TEAC/L, and 2.79 ± 0.01 mM FE/L, respectively. The MIC and inhibition zones were recorded between 7.81 and 12.50% and 8.25-13.80 mm against pathogenic bacteria, respectively. The textural properties of the strip loins marinated with 100% pickle were improved compared to the control (P < 0.05). Moreover, this concentration decreased the number of pathogens in strip loins, ranging between 1.07 and 2.77 log10 CFU/g (P < 0.05). Regarding sensory attributes, the strip loins marinated with 50% and 100% pickle juice had higher scores compared to the non-marinated samples. The results of this study indicated that pickle juice can be evaluated as a marinade to improve the microbiological quality and textural properties of strip loins.
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Affiliation(s)
- Canan Akdeniz İncili
- Department of Pathology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Turkey
| | - Pınar Karatepe
- Food Processing Department, Keban Vocational School, Fırat University, Elazığ, Turkey
| | - Müzeyyen Akgöl
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Turkey
| | - Ali Tekin
- Food Processing Department, Keban Vocational School, Fırat University, Elazığ, Turkey; Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - Gökhan Kürşad İncili
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Turkey
| | - Ali Adnan Hayaloğlu
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey.
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Vacuum Impregnation Process Optimization for Tilapia with Biopreservatives at Ice Temperature. Foods 2022; 11:foods11162458. [PMID: 36010459 PMCID: PMC9407396 DOI: 10.3390/foods11162458] [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: 06/03/2022] [Revised: 06/22/2022] [Accepted: 08/03/2022] [Indexed: 12/03/2022] Open
Abstract
The vacuum impregnation (VI) process was used to pretreat tilapia fillets with biopreservatives at −2 °C. Response surface methodology (RSM) was utilised to optimize processing conditions, including vacuum pressure (pv), vacuum maintenance time (t1), and atmospheric pressure recovery time (t2), which were determined to be 67.73 kPa, 23.66 min, and 8.87 min, respectively. The anticipated values for the aerobic plate count (APC), total volatile basic nitrogen (TVB-N), and comprehensive score (CS) were 5.17 lg CFU/g, 14.04 mg/100 g, and 0.98, respectively. Verification experiments were conducted, and the experimental results for APC and TVB-N deviated from the predicted values by 0.19% and 0.64%, respectively. After 30 days of storage following VI and atmosphere impregnation (AI) pretreatment, the water-holding capacity (WHC), APC, TVB-N, hardness, and whiteness were determined. On the 30th day, the results for VI pretreatment were 63.38%, 6.27 lg CFU/g, 17.41 mg/100 g, 3.11 N, and 47.73, respectively. Compared with AI pretreatment, WHC, hardness, and whiteness increased by 14.8%, 18.6%, and 6.3%, respectively, whereas APC and TVB-N decreased by 11.3% and 29.6%, respectively. This study demonstrates that when biopreservatives are applied during the pretreatment process, VI technology can be utilised to facilitate their penetration into the interior of tilapia, hence significantly enhancing the effect of ice-temperature preservation.
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Sanches MAR, Lapinskas NM, Barretto TL, da Silva‐Barretto AC, Telis‐Romero J. Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marcio Augusto Ribeiro Sanches
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
| | - Nicholas Matheus Lapinskas
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
| | - Tiago Luis Barretto
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
- Federal Institute of São Paulo – IFSP São Paulo Barretos Brazil
| | - Andrea Carla da Silva‐Barretto
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
| | - Javier Telis‐Romero
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
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Araya E, Nuñez H, Ramírez N, Jaques A, Simpson R, Escobar M, Escalona P, Vega-Castro O, Ramírez C. Exploring The Potential Acceleration of Granny Smith Apple Drying By Pre-Treatment With CO2 Laser Microperforation. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02763-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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