Optimizing UVC-LED application to improve the shelf life of vacuum-packed refrigerated stored Nile tilapia (Oreochromis niloticus) fillets

Although ultraviolet-C light-emitting diode (UVC-LED) has proven antimicrobial effectiveness doses needed to reach it cause adverse effects on the physicochemical quality of fish, and thus, optimization studies are crucial to boost its industrial application. This study aimed to identify optimal UVC-LED conditions for maximum shelf life extension with the least possible quality changes of refrigerated stored tilapia fillets from a central composite rotatable design (CCRD). UVC-LED powers (1, 1.38, and 1.58 mW/cm2 ) and times (500, 1800, and 2700 s) were set on the CCRD, which generated 11 treatments, including three replicate experiments. Treatments were analyzed for total aerobic psychrotrophic count, lipid oxidation, instrumental color, and texture parameters on days 0, 2, 4, 7, 11, and 14. The UVC-LED affected shelf life and physicochemical parameters in a nonlinear fashion. UVC-LED-treated fish had increased shelf life by 2.80-4.76 days and increase or decrease in lipid oxidation (0.025-0.276 mg of malondialdehyde [MDA]/kg), total color change (∆E = 3.47-9.06), and hardness (1.31-8.51 N) over the refrigerated storage depending on specific UVC-LED conditions applied. The optimal UVC-LED condition was 0.97 mW/cm2 with 2503.6 s (2428.50 mJ/cm2 ), which increased the fillet's shelf life by 2.5-fold (2 days) while maintaining quality closer to the original throughout refrigerated storage, resulting in ∆E < 5, an increase of only 0.05 mg of MDA/kg, and preservation of the decrease in hardness by 3.38 N compared to its control counterparts. Therefore, it represents an eco-friendly technology that can easily scaled industrially to enhance the sustainable fish production chain. PRACTICAL APPLICATION: The high fish perishability is a global concern due to food safety risks and waste generation impacting the environment adversely, especially nowadays, where fish production and consumption have increased, and there are more evident efforts to sustainable production. UVC-LED is an eco-friendly technology with proven antimicrobial effectiveness but doses needed to reach this effect enhance oxidative degradation. Despite that, optimization studies concerning the maximum shelf life extension while retaining the physicochemical quality of refrigerated stored fish are a gap in the literature and a barrier to its industrial application. Our findings are helpful in sustainably enhancing the fish production chain.

Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages

Fructooligosaccharides (FOS) and inulin are the most used fructans in food manufacturing, including bakery, dairy, meat products and beverages. In this context, this review investigated the recent findings concerning health claims associated with a diet supplemented with fructans according to human trial results. Fructans have been applied in different food classes due to their proven benefits to human health. Human clinical trials have revealed several effects of fructans supplementation on health such as improved glycemic control, growth of beneficial gut bacteria, weight management, positive influence on immune function, and others. These dietary fibers have a wide range of compounds with different molecular sizes, implying a great variety of technological properties depending on the food application of interest. Inulin has been mainly applied as a fat substitute and prebiotic ingredient. In general, inulin reduces the energy content and improves the structure, viscosity, emulsion, and water retention parameters of food products. Meanwhile, FOS have been more successful when used as a sucrose substitute and prebiotic ingredient. However, overall, FOS and inulin are promising alternatives for the development of structured systems dedicated to increase the functionality of foods and beverages besides reducing fat in bakery, dairy, and meat products.

Application of oligosaccharides in meat processing and preservation

In recent decades, consumer preference and attention to foodstuff presented as healthy and with desirable nutritional information, has increased significantly. In this field, the meat industry has a challenging task since meat and meat products have been related to various chronic diseases. Functional ingredients have emerged in response to the increasing demand for healthier and more nutritious foods. On this matter, oligosaccharides such as fructooligosaccharides (FOS), xylooligosaccharides (XOS), galactooligosaccharides (GOS), and chitooligosaccharides (COS) have been presented as suitable ingredients for the meat industry with the aim of obtaining healthier meat derivatives (e.g. with low fat or sugar content, reduced amount of additives, and desirable functional properties, etc.). However, studies considering application of such oligomers in the meat sector are scarce. In addition, a large number of issues remain to be solved related both to obtaining and characterizing the oligosaccharides available in the industry and to the effect that these ingredients have on the features of meat products (mainly physicochemical and sensory). The study of new oligosaccharides, the methodologies for obtaining them, and their application to new meat products should be promoted, as well as improving knowledge about their effects on the properties of functional meat foods.