当前期刊: Innovative Food Science and Emerging Technologies Go to current issue    加入关注   
显示样式:        排序: 导出
我的关注
我的收藏
您暂时未登录!
登录
  • Physical characterization of sunflower seeds dehydrated by using electromagnetic induction and low-pressure system
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2020-01-18
    Arturo Agustin Ortiz-Hernandez; Ma. Araiza Esquivel; Lucia Delgadillo Ruiz; Jose Juan Ortega Sigala; Hector Antonio Durán Muñoz; Victor Hugo Mendez Garcia; Miguel Jose Yacaman; Hector Rene Vega-Carrillo

    Drying is a widely used food preservation process in which water removal minimizes much of the moisture that causes deterioration reactions that impact the bioproduct quality. The objects of studying are high oleic sunflower seeds which are recognized as a worldwide source of edible oil; consequently, they have significant importance on health and food security. This work presents part of the results of a systematic study to compare the affectations on the several physical parameters of sunflower seeds and kernels with the Thermo-Solar Dehydration method (TSD) compared to Dehydration with Electromagnetic Induction at Low Pressures (DEMI-LP), finding that the in the last one the time to reach the 8% of the total moisture content was 2.5 times shorter, interesting physical effects and an increment of 5% in the volumetric expansion coefficient, reflected in a reduction of the cut resistance (Dehull) of 0.5KgF significant advantages for the food drying industry.

    更新日期:2020-01-21
  • Effect of single and combined UV-C and ultra-high pressure homogenisation treatments on inactivation of Alicyclobacillus acidoterrestris spores in apple juice
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2020-01-15
    J.N. Sauceda-Gálvez; M. Tió-Coma; M. Martínez-García; M.M. Hernández-Herrero; R. Gervilla; A.X. Roig-Sagués

    Alicyclobacillus acidoterrestris is a spore-forming bacterium that can survive thermal pasteurization and acidic conditions. It produces changes in the odour and flavour of fruit juices leading to economical loses. A. acidoterrestris CECT 7094 spores were inoculated in clarified and cloudy apple juices (Golden delicious var.) in the range of 5–6 log10 spores/mL and submitted to different short-wave ultraviolet light (UV-C) doses (7.2–28.7 J/mL) and ultra-high pressure homogenisation (UHPH) treatments (100–300 MPa), including their combination. A. acidoterrestris could be inactivated in clarified apple juice at a level of 4.8 log10 CFU/mL by a 300 MPa-UHPH treatment when the inlet temperature was 80 °C. UV-C treatments showed to be more efficient achieving a lethality of 5.5 log10 CFU/mL with a dose of 21.5 J/mL at 20 °C. In cloudy apple juice (2357 NTU) UV-C treatments were less efficient with a maximum lethality of 4.07 CFU/mL after a dose of 28.7 J/mL. A previous application of UHPH contributed with UV-C to obtain higher reductions of A. acidoterrestris spores at the doses of 14.3 and 21.5 J/mL compared with UV-C single treatments. On the other hand, this previous treatment also changed the properties of particles in the matrix which apparently reduced the effectiveness of UV-C at 28.7 J/mL.

    更新日期:2020-01-15
  • Impact of cold plasma processing on quality parameters of packaged fermented vegetable (radish paocai) in comparison with pasteurization processing: Insight into safety and storage stability of products
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2020-01-15
    Nan Zhao; Lihong Ge; Yuli Huang; Yiyue Wang; Yanli Wang; Haimei Lai; Yali Wang; Yongqing Zhu; Jianhao Zhang

    Radish paocai is a representative of fermented vegetables in China. The objective of the present study was to evaluate the potential of cold plasma (CP) treatment as decontamination technology for packaged paocai. By comparing with heat pasteurization, the effect of CP on microbial, physicochemical and organoleptic properties of paocai during storage was investigated. Results showed that CP efficiently eliminated yeasts, especially gas-producing yeast, while allowing retention of lactic acid bacteria. Compared with pasteurization at 70 °C for 30 min which eliminated 5.00 logCFU/g of microorganisms, more reducing sugar was consumed by CP-treated paocai, leading to the increase of total acid content by 72.34% and a lower pH at 3.98 after storage of 7 days. Additionally, nitrite content in CP group was 48.54% lower than that of control and was 22.22% higher than that of pasteurization group, with no significant effect on salt content and amino acid nitrogen. As for organoleptic property, firmness and b* value of CP treated samples was 12.53% higher and 26.26% lower than those of pasteurization group after storage, respectively, indicating that CP could alleviate the softening and browning of paocai. Therefore, compared with control, CP could improve the storage stability of packaged paocai, meanwhile achieving similar safety quality as pasteurization, highlighting its potential in preserving packaged fermented vegetables.

    更新日期:2020-01-15
  • Dielectric properties, heating rate, and heating uniformity of wheat flour with added bran associated with radio frequency treatments
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2020-01-13
    Biying Lin; Shaojin Wang

    The purpose of the study was to determine influences of dielectric properties (DPs) on radio frequency (RF) heating rate and uniformity and provide essential information for developing effective pasteurization processes of wheat flour. DPs of the wheat flour as a function of frequency, moisture content (MC), wheat bran content (WBC) and temperature were determined using an impedance analyzer. A 27.12 MHz, 6 kW pilot-scale RF system at an electrode gap of 100 mm was used to evaluate the heating rate and temperature distribution in each wheat flour-bran mixture. The results showed that DPs of wheat flour increased with increasing temperature and MC but with decreasing WBC due to high fat content in wheat bran, and their relationship can be represented by cubic or quadratic models. The heating rate of wheat flour decreased first and then increased with increase in MC while decreased with decreasing WBC due to the increasing difference between dielectric constant (ε′) and loss factor (ε″). Decreased WBC also resulted in decreasing uniformity index (λ) value. Reducing MC and WBC in wheat flour-bran mixtures could help to improve RF heating uniformity.

    更新日期:2020-01-13
  • High pressure CO2 reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2020-01-13
    Lei Rao; Yongtao Wang; Fang Chen; Xiaosong Hu; Xiaojun Liao; Liang Zhao

    Spores of wild-type Bacillus subtilis PS533 were treated by wet heat at 75 °C for 30 min, and high pressure CO2 (HPCD) at 6.5 MPa and 30 °C or 75 °C for 30 min. The spores were analyzed for wet heat resistance (85 °C, 90 °C, 95 °C) and typical germination events including DPA release and cortex hydrolysis, inner membrane permeability, and germination triggered by nutrient (L-valine and AGFK) or non-nutrient (dodecylamine and high pressure at 150 MPa or 550 MPa) germinants. The results showed that (i) HPCD-treated spores exhibited reduced wet heat resistance compared to the untreated or wet heat-treated spores; (ii) HPCD-treated spores did not undergo typical germination events such as DPA release or cortex hydrolysis compared to normally germinated spores; (iii) HPCD-treated spores released more metal ions and exhibited decreased ability to maintain DPA, indicating that the permeability of inner membrane of HPCD-treated spores was increased; (iv) HPCD-treated spores exhibited reduced germination rate when triggered by L-valine or 150 MPa, but increased germination rate when triggered by dodecylamine or 550 MPa, suggesting that the fluidity of the inner membrane of HPCD-treated spores might be increased. These results indicated that HPCD could reduce the wet heat resistance of spores, and this resistance decrease was probably due to the modification of the inner membrane caused by HPCD. Industrial relevance The extremely high wet heat resistance of spores makes them a significant problem in the thermal processing of foods. Thus, it of great interest to develop a process to reduce the wet heat resistance of spores. In this work, we found that HPCD can significantly reduce the wet heat resistance of B. subtilis spores, and this was achieved by perturbing the inner membrane of spores. These results can improve our understanding of the inactivation mechanism of spores by HPCD, and also provide an alternative approach for spore inactivation in foods.

    更新日期:2020-01-13
  • 更新日期:2020-01-11
  • An innovative hybrid steam-microwave sterilization of palm oil fruits at atmospheric pressure
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2020-01-09
    Tee K. Hock; Girma T. Chala; How H. Cheng

    Conventional sterilization in oil palm mill utilizes heat to soften the fresh-fruit bunch in a pressurized vessel to detach the mesocarp, kernel and nut from the fruitlet. It also inactivates the generation of lipase enzyme that triggers the formation of Free Fatty Acid (FFA) and breaks the oil-bearing cells for easier oil extraction. However, the utilization of pressured-vessel encounters frequent production interruptions due to regular inspections of pressure vessel, which finally reduces production efficiencies. To improve the efficiency of the sterilization process, the microwave irradiation technology was introduced to efficiently halt the reaction of enzymatic lipolysis leading to FFA production. The present study proposes an innovative atmospheric-pressured hybrid steam-microwave method to perform sterilization of palm oil fruits under a continuous process without a need to use the pressured-vessel. The analysis is focused at establishing the feasibility of the adoption of hybrid sterilization process for future implementation in palm oil industry. Physical properties of fruit were determined. It was observed that the microwave process heated up the kernel efficiently with a shorter duration. The temperature under the hybrid system increased by 17.5% for mesocarp and 25.1% for the kernel. The process exhibited shorter heating duration and could be useful for industrial applications.

    更新日期:2020-01-09
  • High-voltage pulsed electric field laboratory device with asymmetric voltage multiplier for marine macroalgae electroporation
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2020-01-08
    Klimentiy Levkov; Yoav Linzon; Borja Mercadal; Antoni Ivorra; César Antonio González; Alexander Golberg

    Optimization of protocols is required for each specific type of biomass processed by electroporation of the cell membrane with high voltage pulsed electric fields (PEF). Such optimization requires convenient and adaptable laboratory systems, which will enable determination of both electrical and mechanical parameters for successful electroporation and fractionation. In this work, we report on a laboratory PEF system consisting of a high voltage generator with a novel asymmetric voltage multiplying architecture and a treatment chamber with sliding electrodes. The system allows applying pulses of up to 4 kV and 1 kA with a pulse duration between 1 μs and 100 μs. The allowable energy dissipated per pulse on electroporated biomass is determined by the conditions for cooling the biomass in the electroporation cell. The device was tested on highly conductive green macroalgae from Ulva sp., a promising but challenging feedstock for the biorefinery. Successful electroporation was confirmed with bioimpedance measurements. Industrial relevance Seaweed biomass is an emerging feedstock for biorefineries with already 30 million tons per year of global industrial production. However, most of the biomass produced today is lost. Pulsed electric field (PEF) extraction could allow saving energy on biomass drying, deashing and it could allow extracting various organic compounds. However, the parameters needed to seaweed biomass treatment with PEF are not known and will differ from species to species. Furthermore, very high salt content challenges most of the available laboratory PEF devices, limiting the ability for parameters optimization in the lab. The developed laboratory scale PEF system coupled to bioimpedance measurement provides a necessary set of tools and methods for PEF parameters optimization required for process scale-up.

    更新日期:2020-01-09
  • Evaluation of the economic and environmental sustainability of high pressure processing of foods
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2020-01-07
    Federica Cacace; Eleonora Bottani; Antonio Rizzi; Giuseppe Vignali

    A comparative evaluation of the environmental/economic performance of High Pressure Processing (HPP) technology for food processing is made using Life Cycle Costing (LCC) and Life Cycle Assessment (LCA) methodologies. Thermal pasteurization (TP), in the form of indirect system (with energy recovery) and of retort process, and modified atmosphere packaging (MAP), are taken as benchmark during the evaluation, as traditional food processing technologies typically used to process orange juice (TP) and sliced Parma ham (MAP). Primary data on costs and consumption of HPP, TP and MAP plants were obtained from companies. Secondary data for LCA analysis was retrieved from the Ecoinvent 3.4 database and from available scientific literature. As a result of the assessment, HPP appears as more expensive than both TP processes, but turns out to have a lower environmental impact in almost all impact categories. Compared to MAP, HPP is less expensive and also has a lower impact in most of the impact categories, as MAP requires a significant amount of packaging materials and food gases.

    更新日期:2020-01-07
  • Spent coffee (Coffea arabica L.) grounds positively modulate indicators of colonic microbial activity
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2020-01-03
    Ana Cecilia González de Cosío-Barrón; Angélica María Hernández-Arriaga; Rocio Campos-Vega
    更新日期:2020-01-04
  • Valorization of sage extracts (Salvia officinalis L.) obtained by high voltage electrical discharges: Process control and antioxidant properties
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-12-28
    Marinela Nutrizio; Jasenka Gajdoš Kljusurić; Marija Badanjak Sabolović; Danijela Bursać Kovačević; Filip Šupljika; Predrag Putnik; Mojca Semenčić Čakić; Igor Dubrović; Domagoj Vrsaljko; Nadica Maltar-Strmečki; Anet Režek Jambrak
    更新日期:2019-12-29
  • Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-12-26
    Yamira Cepero-Betancourt; Mauricio Opazo-Navarrete; Anja E.M. Janssen; Gipsy Tabilo-Munizaga; Mario Pérez-Won

    The seafood industry uses high hydrostatic pressure (HHP) technology to reduce undesirable sensory changes and preserve the functional and nutritional properties of compounds. The HHP experiments contributed to unravel the impact of the different level pressure on digestibility. HHP treatment can change the secondary structures of proteins and improve the protein digestibility as function the pressure level. The results of this study provide valuable information for the potential application of HHP on the development of red abalone with high-nutritional value.

    更新日期:2019-12-27
  • Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-12-17
    Xiao-hong He; Shun-jing Luo; Ming-shun Chen; Wen Xia; Jun Chen; Cheng-mei Liu

    A recently designed “industry-scale microfluidizer” (ISM) was applied to treat potato starch, then the structural and physicochemical properties of potato starch treated at different ISM pressure (30, 60, 90, and 120 MPa) were investigated. As ISM pressure increased, starch granule size was firstly increased, and subsequently declined at 120 MPa. A remarkable destruction of starch granules was observed, and all the large granules disintegrated into irregular block-like structures after treatment at 120 MPa. Both crystalline and short-range ordered structure were progressively disrupted with the increase of pressure. The structural destruction was attributed to starch gelatinization, which depended on ISM pressure. ISM treatment could arbitrarily adjust pasting viscosity and increase setback value of potato starch. Moreover, moduli and mechanical rigidity of starch pastes were enhanced by ISM treatment. These results implied that ISM treatment could be a potential choice to modify starch containing large granules at an industrial level. Industrial relevance Microfluidization was an available physical technique to improve functional properties of starch. However, it was difficult for conventional microfluidizer to treat starch containing big granule sizes both in laboratory and industrial scale owing to the drawbacks of devices. A recently designed “industry-scale microfluidizer” (ISM) in our laboratory could be applied to treat potato starch containing large granules. This preliminary study gave important indications that the practical industrial applications of potato starch could be widen by safe and simple microfludization technology, and ISM may be used for processing whole grains flour to obtain nutritional products.

    更新日期:2019-12-18
  • Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-12-16
    Elena S. Inguglia; Márcia Oliveira; Catherine M. Burgess; Joe P. Kerry; Brijesh K. Tiwari

    The aim of this study was to evaluate the potential of plasma-activated brine (PAB) as a nitrite source for the curing of beef jerky. The effects of PAB on quality parameters and on the microbial reduction of inoculated L. innocua were monitored. Beef slices were cured for ~18 h at 4 °C in brine solutions containing 0, 100 or 150 ppm of sodium nitrite, 150 ppm of sodium chloride (NaCl) and 100 ppm of sugar and subjected to plasma treatment. PAB were generated by a plasma beam system operating at 20 kHz and supplied with air or nitrogen (N2) gas. Results showed significant higher levels (p < .05) of nitrites in brines activated by air-plasma (90–184 ppm) compared to N2 gas (3–17 ppm). No significant differences were found in the texture and lipid oxidation levels of samples cured in PAB compared to standard curing. However, a significant higher a* value (6.45 ± 0.50, p < .001) was observed in samples cured in PAB. Significant reductions (p < .01) of 0.5 log CFU/mL in the population of L. innocua were observed in the brines and of 0.85 log CFU/g reduction in the jerky when cured in PAB. These results showed that plasma-curing could supply a suitable source of nitrite for meat products and, further optimisation of the technology could have applications for meat decontamination.

    更新日期:2019-12-17
  • Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-12-16
    Martín P. Caporgno; Lukas Böcker; Christina Müssner; Eric Stirnemann; Iris Haberkorn; Horst Adelmann; Stephan Handschin; Erich J. Windhab; Alexander Mathys
    更新日期:2019-12-17
  • Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-12-14
    Ming Dong; Yujuan Xu; Yumei Zhang; Minyi Han; Peng Wang; Xinglian Xu; Guanghong Zhou

    The present study was performed to clarify the effects of pulsed electric field (PEF) on the physicochemical properties and conformations of myofibrillar proteins (MPs) extracted from pale, soft, exudative (PSE)-like chicken breast meat. Various PEF parameters, including the electric field intensity (0–28 kV/cm) and pulse frequency (0–1000 Hz), were varied. The results showed that as the PEF intensity increased, the solubility, surface hydrophobicity and sulfhydryl group content of the MPs were significantly improved. However, when the intensity exceeded 18 kV/cm, these properties declined, which was possibly due to protein aggregation caused by functional group interactions. Additionally, the PEF treatment altered the rheological properties of PSE-like MPs and induced the formation of low-elasticity MPs. However, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that the primary structure of the MPs was not altered after the PEF treatment. According to the circular dichroism (CD) spectroscopy results, the α-helix contents of the PEF-treated samples were increased but the β-turn and random coil contents were reduced. Industrial relevance The occurrence of PSE-like chicken meat is one of the most serious quality issues worldwide and can decrease the consumer's purchasing desire and result in extensive economic losses for the poultry processing industry. MPs play a vital role in the qualitative characteristics of chicken products. As a potential novel processing technology, PEF has potential applications for improving the functionality of PSE-like chicken protein to expand its application in the food industry.

    更新日期:2019-12-17
  • Efficient degumming of crude canola oil using ultrafiltration membranes and bio derived solvents
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-12-09
    M.H. Abdellah, C.A. Scholes, L. Liu, S.E. Kentish

    Vegetable oils derived from rapeseed and its genetic variant canola, are conventionally extracted from oilseeds by means of an organic solvent, typically hexane. Concerns regarding the toxicity of hexane have meant safer and more environmentally friendly solvents such as terpenes are becoming attractive. In this research, the degumming of canola oil/terpene mixtures using ultrafiltration is considered as a critical step in such an extraction process. Polysulfone (PSF) and polyethersulfone (PES) membranes were found to be ineffective in this application, as the oil appeared to cause swelling of the membrane structure. This meant that the original flux could not be restored after cleaning. Conversely, a ceramic membrane (MWCO 5 kDa) provided stable behaviour over several cycles of operation when cleaned with pure solvent at high cross velocity at 40 °C. This membrane showed high phospholipid retention (95 ± 2%), although some oil was also retained (16 ± 3%). Cymene emerged as the most attractive of the three terpenes tested, with higher permeate flux and phospholipid rejection than limonene or pinene. Industrial relevance While hexane has been traditionally used for oilseed extraction, toxicity concerns are likely to restrict its industrial use in the future. This article provides information to engineers and food scientists on the use of terpenes as an alternative solvent. In particular, the potential for ultrafiltration to be used in degumming of canola oil/terpene mixture is assessed. Our research shows that polymeric membranes are unlikely to be useful at scale in this application, as they are not readily cleaned for reuse. Conversely, a ceramic membrane of 5 kDa pore size provides the necessary rejection of phospholipids. There is some oil retention, that might require a downstream recovery step. The best results were obtained with cymene, suggesting this is a good target for industrial use.

    更新日期:2019-12-09
  • The effect of pressure on the kinetics of polyphenolics degradation – Implications to hyperbaric storage using Epigallocatechin-gallate as a model
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-12-06
    Hani Shkolnikov, Valeria Belochvostov, Zoya Okun, Avi Shpigelman

    Understanding reaction kinetics at elevated pressures is of importance for the development of pressure-based technologies and especially for hyperbaric storage (HS), a potential alternative for the energy-consuming refrigeration. The effect of pressure on degradation kinetics of a polyphenol, Epigallocatechin-gallate (EGCG), was explored at pressures up to 200 MPa (HS levels) for several hours, with and without fructose. In a baroresistant buffer, pressure enhanced EGCG degradation, due to a negative activation volume, while in phosphate buffer the pH decreased (as is also expected to occur in many foods) resulting in a superposition of accelerating and protective effects. A previously undescribed protective, pressure-level dependent, effect of fructose was identified. Novel in situ spectroscopy and HPLC analysis revealed that in addition to the effect on EGCG degradation rate, pressure also modifies the ratios between the numerous degradation products, likely due to a varying effect on the different steps involved in the degradation pathway. Industrial relevance The effect of pressure on reaction kinetics in food systems can be of great importance in processing conditions combining thermal and high pressure, and critical for the emerging concept of hyperbaric storage, where the food is exposed to high pressures for long duration of time, allowing a plethora of reactions to take place, all varyingly affected by pressure. Yet the effects of pressure on kinetics are often overlooked. Polyphenolic compounds are a large group of molecules responsible for both sensorial and health-promoting functionality in plant-based foods. Those compounds are known to undergo degradation by several mechanisms during processing and storage and their successful conservation is often considered of significant industrial importance. The presented work provides fundamental information regarding the effects of pressure on the kinetics of EGCG (Epigallocatechin-gallate) degradation, as a model for relatively unstable, polyphenolic compound, (taking into account pressure-induced pH shifts, and the presence of co-solutes). EGCG is also of specific importance in many products where it naturally occurs (green tea drinks etc.) and where it is externally added as a valuable supplement.

    更新日期:2019-12-06
  • The use of edible insect proteins in food: Challenges and issues related to their functional properties
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-12-06
    Alexia Gravel, Alain Doyen

    Over the past decade, the potential of edible insects as a novel ingredient in high value-added products has been investigated to find alternatives to conventional protein sources that are expensive, over-exploited and harmful to the environment. This review assesses the state of insects as an alternative protein source from production to consumption. More specifically, this review details the conventional procedures related to the production of insect flours as well as insect-derived ingredients such as protein concentrates and isolates. As a source of alternative protein in food ingredient formulations, the available data on the functionalities of edible insect ingredients is also examined and compared to conventional animal- and plant-based protein sources. Finally, the major challenges facing entomophagy in the mainstream food industry are explored. This review highlights the fact that insect proteins can serve as functional ingredients in food preparation. However, additional comparative studies are required to assess the functionality of various insect proteins compared to conventional proteins, regardless of processing method. To be incorporated into large scale industries, more research is needed to optimize processing methods to obtain the best compromise between cost-effectiveness, functionality, tastiness and sustainability, while ensuring consumer safety.

    更新日期:2019-12-06
  • Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-11-29
    Patchimaporn Udomkun, Janjira Tangsantaskul, Bhundit Innawong

    The physico-chemical and microstructural properties of fried rice crackers were studied as a function of spray-frying. Fried rice crackers were produced using the spray- and deep-frying techniques and their moisture content, oil uptake, color, texture (i.e., hardness, expansion ratio, and bulk density), and microstructure were compared. For spray-frying, the heat distribution inside the frying chamber, the effects of spraying rate of oil (0.3, 0.5, and 0.7 L/s), and spinning speed of the frying basket (60, 80, and 100 rpm) were evaluated. Although the average temperature varied at each depth of the fryer, it did not influence overall heat distribution. Results also revealed that higher spraying rate and spinning speed resulted in higher moisture loss, higher oil uptake, darker color, and less crispiness. Compared with deep-frying, the oil uptake of spray-fried samples was lower by 45.4%. The color of the spray-fried crackers was better than that of the deep-fried samples. SEM micrographs showed that the cellular structure and integrity of the cell wall of deep-fried rice crackers were more deformed. They also had larger pore diameter and deeper and larger cavities, leading to higher oil content and crispier texture than spray-fried samples. Rice crackers fried using a spraying rate of 0.7 L/s and spinning speed of 100 rpm resulted in the most desirable physico-chemical qualities. Although the texture properties of the resulting rice crackers could still be improved, spray-frying could be an alternative technique in producing high-quality rice crackers with very low oil content.

    更新日期:2019-11-30
  • Acoustic techniques to detect eye formation during ripening of Emmental type cheese
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-11-27
    Mariana González, Eliana Budelli, Nicolás Pérez, Patricia Lema

    For eye forming cheeses such as Emmental, Gouda, Maasdam and others, ripening is the critical stage in which eyes and other sensory properties develop. For this type of cheeses, it is relevant to detect when eyes appear and when they have reached their optimum size and number. This article presents an interdisciplinary approach to detect and monitor eye formation in Emmental type cheese by using an acoustic technique. Two digital signal processing methodologies were studied: first order momentum of the spectrum and signal cross-correlation. Acoustic results were compared with two destructive standard methods (texture analysis and humidity determination) and evaluation of photographs of cheese wheels cut in half. Results show that acoustic parameters allow to detect different stages of eye formation and their results are consistent with information obtained from cheese images. Acoustic evaluation proves to be a non-destructive method to monitor eye formation in Emmental type cheese ripening. Industrial relevance. The development of non-destructive monitoring techniques for cheese ripening helps manufacturers to monitor the ripening process without damaging cheese wheels in the process. In particular, for eye forming cheeses is relevant to detect when eyes form, and when they start to overgrow in order to stop ripening. Acoustic techniques are used along with destructive techniques in traditional cheesemaking to detect internal defects and assess the maturation stage of the product. In this work, we propose the systematization and analysis of the acoustic response to an impact on eye forming cheeses. Experiments were performed on Emmental type cheese wheels during their ripening. Results showed that cross correlation of acoustic signals and first order momentum of the acoustic spectrum help in detecting eye formation and when eyes start to overgrow in Emmental type cheese. This study is a first approach in developing a systematic, non-destructive acoustic monitoring technique that can be used by cheesemakers at industrial scale.

    更新日期:2019-11-27
  • Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-11-25
    Qinhui Xing, Susanne Dekker, Konstantina Kyriakopoulou, Remko M. Boom, Eddy J. Smid, Maarten A.I. Schutyser

    A sustainable dry processing method to obtain nutritional and functional chickpea products was developed, yielding protein concentrates suited to prepare products without additives. Chickpeas were milled and air-classified into protein and starch-enriched concentrates. Subsequently, spontaneous solid state fermentation (SSF) with daily back-slopping was performed at 37 °C. The dominant autochthonous lactic acid bacteria (LAB) strains in chickpea flour and enriched fractions were Pediococcus pentosaceus and Pediococcus acidilactici. Strains were selected on their ability to metabolise flatulence-causing α-galactosides. SSF reduced the pH of the doughs in 24h from 6.6 to 4.2. After 72 h, concentrations of raffinose and stachyose were reduced by 88.3–99.1%, while verbascose became undetectable. Moreover, phytic acid reduced with 17% while total phenolic contents increased with 119%. Besides the observed differences in smell, texture and colour, the sourdoughs showed 67% higher water-holding capacity. This natural route to produce chickpea concentrates thus increases both the nutritive and technical functionality. Industrial relevance Increasing the sustainability of our food production is required to meet the demand for food of our growing world population. A processing route combining dry fractionation and solid state fermentation is developed to prepare chickpea concentrates with improved nutritional properties. This route is more sustainable as the use of water and thus energy-intensive drying steps are minimised. Moreover, it provides more natural ‘clean-label’ foods, i.e., foods with less additives and minimally processed. Solid state fermentation is used to reduce the presence of anti-nutritional factors, i.e., α-galactosides and phytic acid. Autochthonous LAB were accumulated via back-slopping and employed as starter culture as an alternative to the use of a commercial starter culture. Chickpea sourdoughs with enhanced nutritional quality of chickpea were obtained. The sourdough may be used directly to fortify cereal products like chickpea protein enriched bread or can be dried into a chickpea ingredient for many other applications as well.

    更新日期:2019-11-26
  • Effect of vacuum-thermosonication on the inactivation of Escherichia coli, Staphylococcus aureus, polyphenol oxidase and the quality parameters of soursop puree
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-11-18
    Oscar G. Martínez-Moreno, Luis M. Anaya-Esparza, Jorge A. Sánchez-Burgos, Libier Meza-Espinoza, Alejandro Pérez-Larios, J. Emanuel Bojorquez-Quintal, Efigenia Montalvo-González

    The combined effect of vacuum, heat and ultrasound (vacuum-thermosonication, VTS) on soursop puree was investigated with regard to the viability of Escherichia coli and Staphylococcus aureus, inactivation of polyphenol oxidase and sensory quality. The VTS conditions were: vacuum (8.46, 11 and 16.93 kPa), heat (40, 45 and 50 °C), 1–3 intermittent vacuum pulses and ultrasound (24 kHz and 0.34 W/g of acoustic energy density) during 10 min. According to response surface methodology, the best conditions to obtain the highest microbial inactivation of ≥7 log CFU of inoculated E. coli and S. aureus, and reduction in polyphenol oxidase activity (94%) were 16.5 kPa vacuum, 50 °C, and three intermittent vacuum pulses for 10 min with ultrasound. The best VTS conditions did not negatively affect the quality parameters, and there were no significant changes in sensory attributes of the puree (a panel of 50 untrained judges). Therefore, we conclude that VTS appears a viable option in the processing of soursop.

    更新日期:2019-11-18
  • Control of the sugar/ethanol conversion rate during moderate pulsed electric field-assisted fermentation of a Hanseniaspora sp. strain to produce low-alcohol cider
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-11-18
    Marina Al Daccache, Mohamed Koubaa, Dominique Salameh, Eugène Vorobiev, Richard G. Maroun, Nicolas Louka

    The effect of moderate pulsed electric fields (PEF) on Hanseniaspora sp. fermentations in apple juice was examined. The treatments were applied prior to or during the fermentation using a field strength of 285 V/cm. A significant increase (p < 0.05) in the biomass growth was observed during all the treatments along with a significant decrease (p < 0.05) in the ethanol yield. The optimal impact of PEF on ethanol reduction by 1.6% (v, v) was obtained during the treatment of the pre-culture for 6 h. The greatest rate was observed for the treatment during the first 12 h of the fermentation. During this fermentation performed at 28 °C under agitation at 250 rpm, the time to reach the stationary phase was reduced by 10 h, and the maximum biomass growth rate was ten-fold higher than that of the control. In addition, the sensitivity of Hanseniaspora sp. yeast to PEF treatment was more pronounced during the lag phase rather than the log phase in term of shortening the fermentation time, and reducing the ethanol content. The results obtained here demonstrated the promising efficiency of stimulated yeast by PEF in reducing the ethanol content in fermented alcoholic beverages.

    更新日期:2019-11-18
  • Effects of plasma-activated water on microbial growth and storage quality of fresh-cut apple
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-11-18
    Chenghui Liu, Chen Chen, Aili Jiang, Xiaoyuan Sun, Qinxin Guan, Wenzhong Hu

    Fresh-cut ‘Fuji’ apples were immersed for 5 min in plasma-activated water (PAW) generated, by plasma generated with sinusoidal voltages at 7.0 kHz with amplitudes of 6 kV, 8 kV, and 10 kV, designated PAW-6, PAW-8, and PAW-10, respectively. The control group was soaked in distilled water for 5 min instead of PAW. The results indicated that the growth of bacteria, molds, and yeasts was inhibited by PAW treatments during storage at 4 ± 1 °C, especially the microbial inactivation with PAW-8, which was the most efficient. PAW-8 reduced the microbial counts by 1.05 log10CFU g−1, 0.64 log10CFU g−1, 1.04 log10CFU g−1 and 0.86 log10CFU g−1 for aerobic bacteria (aerobic plate counts), molds, yeasts and coliforms on day 12, respectively. In addition, the bacterial counts of fresh-cut apples treated with PAW were <5 log10CFU g−1, which did not exceed to the existing China Shanghai local standard (DB 31/2012–2013) during 12 days of storage. PAW treatments reduced superficial browning of fresh-cut apples without affecting their firmness and titratable acidity. In addition, no significant change was observed in antioxidant content and radical scavenging activity between the PAW-treated and control groups. It is suggested that PAW is a promising method for preservation of fresh-cut fruits and vegetables, which is usually beneficial to the quality maintenance of fresh-cut fruits and vegetables during storage.

    更新日期:2019-11-18
  • Industrially scalable complex coacervation process to microencapsulate food ingredients
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-11-17
    Yuting Tang, Herbert B. Scher, Tina Jeoh

    Microencapsulation by conventional complex coacervation, though highly effective and achievable at the bench-scale, is challenging to scale-up because of the complexity of the process. A novel, industrially-scalable microencapsulation process by in situ complex coacervation during spray drying (the ‘CoCo process’) is introduced, where the multiple steps are collapsed into one, to form dry complex coacervate microcapsules by spray drying. The CoCo process was used to encapsulate d-limonene in complex coacervated (CoCo) microcapsules using alginate and gelatin as wall materials. Insoluble CoCo particles were produced without chemical cross-linking, with extents of complex coacervation of 75 ± 6% and 64 ± 6% for CoCo particles with and without d-limonene, respectively. Up to 82.7% of d-limonene was retained during spray drying; moreover, the CoCo matrix exhibited excellent barrier properties, retaining up to 80.0% of total d-limonene over 72-day storage in sealed vials at room temperature. Industrial relevance Commercialization of microencapsulation of bioactives by complex coacervation in agricultural and food applications is hindered by the high-cost and time-intensive multistep process consisting of emulsification, coacervation, shell hardening and drying. In this work, we overcome these limitations by developing an industrially scalable in situ complex coacervation process during spray drying (‘CoCo process’). One-step complex coacervation during spray-drying opens the door to cost-effective, high-throughput, high-volume production of bioactive-containing microcapsules. The protective matrix microcapsules formed by this novel process stabilize and protect the bioactive, while allowing controlled release of the cargo for various applications in food industry and many other industries.

    更新日期:2019-11-18
  • Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-11-15
    Michele Balzano, Monica R. Loizzo, Rosa Tundis, Paolo Lucci, Oscar Nunez, Dennis Fiorini, Alessandra Giardinieri, Natale G. Frega, Deborah Pacetti

    Disposal of spent espresso coffee grounds (SCG) is costly and leads to the loss of bioactive compounds that could be fractionated, in several applications. This work aimed to investigate phenolic profile, tocopherols, and antioxidant and anti-proliferative activities of SCGs ethanolic extracts from coffee powders differing in coffee provenience and composition (arabica/robusta). Tyrosol, detected for the first time in SCGs, was the most abundant phenolic measured (121–1084 mg/kg in the extract), along with 4-hydroxybenzoic acid and vanillin (885–1813 and 340–1103 mg/kg, respectively). Extract derived from 100% robusta from Guatemala (S7-R) showed the highest α- to β-tocopherol ratio of 1.2 and the highest antioxidant potential as evidenced by RACI and GAS values of −0.43 and 0.20, respectively. Moreover, S7-R showed a promising anti-proliferative activity toward human lung carcinoma cells (A549), with IC50 value of 61.2 μg/mL comparable to that given by the positive control vinblastine (IC50 value of 67.3 μg/mL).

    更新日期:2019-11-15
  • Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-11-09
    M.A. Martínez, G. Velazquez, José Alberto Ramírez-de León, A.J. Borderías, H.M. Moreno

    There has been increasing use of High pressure processing (HPP) in the fishery industry since this technology facilitates shellfish shucking. Nevertheless, there is limited information about the effect of HPP on protein functional properties of some shellfish. The aim of this study was to evaluate the effect of 100, 300 and 600 MPa/5 min on the gelling capacity of heat-induced (40 °C/30 min + 90 °C/20 min) blue crab (Callinectes sapidus) meat. HPP treatment resulted in crab meat gels with a lighter and reddish colour as compared to the control. HPP at 600 MPa induced the formation of high molecular aggregates from the denaturation-aggregation of myosin heavy chain. Pressurization at 100 MPa promoted the shift of α-helix structures to β-sheet and β-turn as compared with the other pressure levels. TPA values were higher in gels made at 100 MPa than at 300 or 600 MPa. Low pressure levels, then, increased the heat-induced gelling capacity of crab meat, improving the texture through modification of its protein structure. Industrial relevance High pressure processing (HPP) technology has been successfully applied to several seafood products, both for processing and storage. However, in the case of blue crab meat it is important to study the effect of HPP on protein functional properties such as gelling capacity in order to optimize processing parameters for the preparation of high-quality restructured products. This paper reports the development of a HPP process (100, 300 and 600 MPa/5 min 40 °C/30 min + 90 °C/20 min) prior to thermal gelling for the preparation of crab meat gels. The application of 600 MPa produced considerable protein aggregation of gels, whereas with pressures below 300 MPa protein functionality can be modified to produce crab meat gels with adequate brightness, TPA values and a fresh, high-quality appearance. These results could provide a basis for further pressurization applications in the crab industry to create new seafood product analogues based on this kind of crab meat.

    更新日期:2019-11-11
  • Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-11-09
    Gloria López-Gámez, Pedro Elez-Martínez, Olga Martín-Belloso, Robert Soliva-Fortuny

    The impact of pulsed electric fields (PEF) and post-treatment time on the phenolic content and quality attributes of carrots was studied. Additionally, their influence on cellular permeability and viability was analyzed. Carrots were subjected to different electric field strengths (0.8, 2 and 3.5 kV·cm−1) and number of pulses (5, 12 and 30). The largest increases in phenolic content were produced 24 h after applying 30 pulses of 0.8 kV·cm−1 (40.1%) and 5 pulses of 3.5 kV·cm−1 (39.5%). At such conditions, the colour was not affected but softening occurred after applying the highest electric field strength. Moreover, the increase in the specific energy input correlated with the decrease in cell viability. Carrot weight loss over time, media conductivity increase and cell viability decrease are related to the destabilization of cell membranes, which would entail a physiological response to stress, leading to a higher content in phenolic compounds. Industrial relevance Determining the response of plant tissues to processing technologies is of great interest from an industrial point of view. Pulsed electric fields (PEF), as well as other processing technologies, may trigger metabolic responses that are directly related to the quality of final products. This paper studies the impact of PEF treatments on the phenolic content and quality attributes of carrots. Results show that PEF application allows improving the polyphenol content in carrots. However, it must be considered that firmness, weight, and colour may suffer modifications if PEF parameters are not properly selected. The information provided could be beneficial to develop processed foods with enhanced health-related compounds content. Furthermore, in order to optimize treatments, it is critical to study structural changes as affected by PEF processing. In this study, tetrazolium staining and conductivity measurements were used to visualize and determine the cell damage on carrot tissues. Industry can apply PEF to achieve other aims such as enhancing intracellular metabolite extraction or improving the drying efficiency; therefore, PEF treatment suitability could be evaluated based on this approach. Results show that PEF could be a promising pre-treatment to enhance the phenolic content of carrots and obtain derived products with improved nutritional value.

    更新日期:2019-11-11
  • The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-30
    Fitriyono Ayustaningwarno, Ruud Verkerk, Vincenzo Fogliano, Matthijs Dekker

    Moisture content plays a pivotal role in the kinetic modelling of the quality attributes during thermal processing of foods. Vacuum frying of mango chips, was chosen to demonstrate the applicability of this novel modelling approach that links a dynamic moisture model to models for changes in fat content, texture, and color. Results show that moisture loss is best described by an exponential model with an Ea of 40.0 ± 4.2 and 27.2 ± 2.3 kJ mol−1 for unripe and ripe mango respectively. The dynamic moisture content was linked to the fat content by a Gompertz model, and to the hardness by an exponential model. By using thermodynamic principles, the moisture model predicts the dynamic local product temperature that can be linked to the reaction rates of the consecutive color change reaction models. The integration of these models is a powerful tool in product and process optimization to produce high quality vacuum fried fruit products. Industrial relevance text Food moisture content changes during many thermal processing techniques but it also plays a pivotal role in changes of the quality attributes of foods. Quality change models were developed that integrate changes in the moisture content with changes in quality attributes. These models can be applied to produce a minimal fat content and low moisture content while getting a desired color change and/or to produce a specific texture characteristics. Moisture dependent models for quality changes are powerful tools for optimizing many other products and process.

    更新日期:2019-11-01
  • 4D printing of mashed potato/purple sweet potato puree with spontaneous color change
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-31
    Chang He, Min Zhang, Chaofan Guo

    In this study, the effects of pH (2.5, 6.5 and 7.8) and potato flake content (15%, 19%, 23% and 27%) on the properties of mashed potatoes (MP) were studied in terms of moisture distribution, rheological properties, texture properties and 3D printing performances. Results showed that the potato flake content was positively correlated with apparent viscosity, storage modulus (G′), and loss modulus (G″), while negatively correlated with tanδ and relaxation time (T2). As the content of potato chips increased, the shape fidelity of MP increased after printing. The addition of citric acid increased MP's apparent viscosity, G′, hardness and gumminess, thus increasing its capacity to be self-supportable performance after deposition, while an opposite trend was observed when sodium bicarbonate was added. A dual-extrusion printer was furtherly used to manufacture a colorful 4D ready-to-eat food in terms of spontaneous color change by using anthocyanin-rich purple sweet potato puree and MP. Results indicated that the color change of MP was significantly correlated with the pH value and the potato flake content. Industrial relevance This work extends the conventional 3D printing of single material to multi-material, and potentially provides a new view on how to produce colorful food products by 4D printing in terms of spontaneous color change of 3D printed multi-material products.

    更新日期:2019-11-01
  • Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-31
    Sze Ying Leong, Meghan Treadwell, Tingting Liu, Martin Hochberg, Martin Sack, Georg Mueller, Juergen Sigler, Patrick Silcock, Indrawati Oey

    Merlot grapes have high proportion of anthocyanins protected inside cell vacuoles but the thick skins limit their extractability. This study investigated the effect of a continuous Pulsed Electric Fields (PEF at 500 kg/h) system operated at high-intensity electric field strengths (>30 kV/cm) combined with energy inputs ranging from 4.7 to 49.7 kJ/L on anthocyanins extraction and colour intensity of Merlot musts during a 4-day cold maceration. Considerable amount of anthocyanins with different chemical features was extracted instantaneously due to PEF treatment at high-intensity electric field strength, in which the amount was higher than those extracted from non PEF-treated Merlot followed by 4 days maceration. During maceration, malvidin derivatives were the most significant anthocyanins contributing (r > 0.71, p < 0.05) to the changes in colour intensity of PEF-treated musts. This finding suggests that malvidin derivatives are good indicators to predict the efficiency of specific PEF process condition in reducing the length of cold maceration while achieving maximum colour intensity in the musts. This research is important either for the wine and beverage industries. Industrial relevance text Previous PEF studies mainly investigated the effect of low-intensity electric field strength (<7 kV/cm) on various grapevine varieties, the current study investigated the effect of PEF on grapes at high-intensity electric field strength (>30 kV/cm) using Marx generator for the first time in the literature. Marx generator has a tendency to produce high-intensity electric field strength, up to 80 kV/cm, but the impact on plant materials intended for food application are not well studied. In this study, Merlot grapes were continuously treated with PEF at high-intensity electric field strength at a flow rate of 500 kg/h while many previous studies conducted trial at approximately 100–200 kg/h in conjunction with low-intensity electric field strength (<7 kV/cm). Therefore, it seems necessary to advance the current application of PEF for grape processing to high-intensity electric field strength in order to cope with or fit into the standard production rate (>200 kg/h) at the commercial scale. In this study, we have successfully showed that high-intensity electric field strengths (33.1 and 41.5 kV/cm) of PEF were efficient (i.e. instantaneous extraction) in extracting all types of anthocyanins with different chemical features from the thick-grape skins of Merlot. Therefore, grape juice with more elaborated anthocyanin composition and intense colour was produced at a large scale immediately after PEF. The extracted anthocyanins were found to be stable over time after PEF treatment in which the issues on anthocyanin stability and colour development have never been considered in many previous studies, but are important quality aspects that beverage industry desired.

    更新日期:2019-11-01
  • A comparison in protein extraction from four major crop residues in Europe using chemical and enzymatic processes-a review
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-29
    Paul W. Baker, Adam Charlton

    The agricultural production of olives, rapeseed, tomatoes and citrus fruits within Europe is significant, resulting in a considerable amount of residual material. Rapeseed contains a high proportion of protein but the presence of anti-nutritional components, including glucosinolates, limits its use in food and feed applications. In contrast, the protein quantities associated with the other crop residues are much lower, although each of the residues could be separated into different constitutive parts where some have shown higher protein contents. A variety of different enzymatic based approaches to deconstruct crop residues have shown to be effective in increasing the yields of protein recovered. These studies show that valorisation of selected crop components could form the basis of a crop biorefinery process to capture proteins and other potentially useful compounds.

    更新日期:2019-10-29
  • Investigation of a large gap cold plasma reactor for continuous in-package decontamination of fresh strawberries and spinach
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-28
    D. Ziuzina, N.N. Misra, L. Han, P.J. Cullen, T. Moiseev, J.P. Mosnier, K. Keener, E. Gaston, I. Vilaró, P. Bourke

    The aim of this work was to investigate the efficacy of a large gap atmospheric cold plasma (ACP) generated with an open-air high-voltage dielectric barrier discharge (DBD) pilot-scale reactor, operated in either static (batch) or continuous mode for produce decontamination and quality retention. Significant reductions in the bacterial populations inoculated on the strawberries and spinach were obtained after the static mode of ACP treatment with 2.0 and 2.2 log10 CFU/ml reductions for E. coli and 1.3 and 1.7 log10 CFU/ml reductions for L. innocua, respectively. Continuous treatment was effective against L. innocua inoculated on strawberries, with 3.8 log10 CFU/ml reductions achieved. No significant differences in colour, firmness, pH or total soluble solids (TSS) was observed between control and ACP-treated samples with the effects of treatment retained during the shelf-life period. The pilot-scale atmospheric air plasma reactor retained the strawberry quality characteristics in tandem with useful antimicrobial efficacy. Industrial relevance This in-package plasma technology approach is a low-power, water-free, non-thermal, post-package treatment. Generating cold plasma discharges inside food packages achieved useful antimicrobial effects on fresh produce. Depending on the bacterial type, produce and mode of ACP treatment significant reductions in the populations of pathogenic microorganisms attached to the fresh produce was achieved within 2.5 min of treatment. The principal technical advantages include contaminant control, quality retention, mitigation of re-contamination and crucially the retention of bactericidal reactive gas molecules in the food package volume, which then revert back to the original gas.

    更新日期:2019-10-28
  • Influence of high hydrostatic pressure processing on physicochemical characteristics of a fermented pomegranate (Punica granatum L.) beverage
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-25
    Gabriela Rios-Corripio, Jorge Welti-Chanes, Verónica Rodríguez-Martínez, José Ángel Guerrero-Beltrán

    The effect of high hydrostatic pressure at 500 MPa/10 min (HHP1), 550 MPa/10 min (HHP2) and 600 MPa/5 min (HHP3) on the microbiological, physicochemical, antioxidant and sensory characteristics of a fermented pomegranate (FP) beverage, stored for 42 days (4 ± 1 °C), was evaluated. The FP beverage was also pasteurized at 63 °C/30 min (VAT) and 72 °C/15 s (HTST). The high hydrostatic pressure (HHP) and VAT pasteurized beverages did not show microbial growth (<10 CFU/mL) throughout 42 days of storage. The physicochemical characteristics were not affected (p > 0.05) by HHP or pasteurization. Color of the samples showed significant differences (p ≤ 0.05) in all HHP processed and pasteurized beverages. Antioxidant activity, total phenolic compounds, flavonoids and anthocyanins increased slightly after HHP processing. Antioxidants decreased throughout the storage in all treatments. Both HHP processed and pasteurized beverages were well accepted by average consumers when evaluated using a 9-points hedonic scale. Industrial relevance The high hydrostatic pressure (HHP) improves the microbiological, antioxidant and sensorial stability of fermented pomegranate beverages during storage. The HHP is more common for processing fruit juices than for fermented beverages; therefore, it can be expanded to the fermented beverages industry, which could modify the today usual thermal processing methods and, or the addition of preservatives, that are not natural, for delivering high quality and healthier pomegranate fermented beverages to consumers.

    更新日期:2019-10-27
  • High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-25
    M.J. Fraqueza, C. Martins, L.T. Gama, M.H. Fernandes, M.J. Fernandes, M.H.L. Ribeiro, B.R. Hernando, A.S. Barreto, A.J.I. Alfaia

    The effect of high hydrostatic pressure (HHP) on the microbial load and physical properties of natural casings, red pepper (Capsicum annuum L.) and garlic (Allium sativum) paste was studied. HHP treatments were performed according to a Response Surface Design. HHP treatment at 540 MPa/270 s was beneficial to assure natural casings quality and safety. Casings treated with combinations as low as 260 MPa/390 s assured good hygienic status with a reduction (P < .001) of Enterobacteriaceae, E. coli and Pseudomonas to values below 10 cfu/g. Coagulase-negative Staphylococcus (CNS) and LAB were reduced by 4 log cfu/g when 540 MPa/270 s was applied. Treated casings turned slightly whiter but their resistance (FT) to breakage (i.e. casings structural integrity) was not affected. HHP treatment of red pepper paste was not conclusive for decontamination from yeasts and moulds; the bactericidal effect regarding CNS reduction was very low (<0.5 log cfu/g). Red pepper paste treated with lower pressure during longer time (202 MPa/960 s) presented slight color changes.

    更新日期:2019-10-25
  • Decontamination of chilli flakes in a fluidized bed using combined technologies: Infrared, UV and ozone
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-24
    Ian Watson, Prashant Kamble, Callum Shanks, Zakir Khan, Nada El Darra

    An initial study of the combination of IR, UV and ozone on treating raw and artificially inoculated chilli flakes (CF, Capsicum annum L) was assessed using a specially designed fluidised bed system, in a fused quartz tube, using a distributor plate and filtered air, to keep the CF in an air suspension. The untreated samples, as bought, were contaminated with ~4 × 105 cfu/g, they were subsequently autoclaved, and inoculated with Escherchia coli (MG1655). The individual treatments were all effective in reducing the bioburden with log reduction and treatment times ~6 logs (cfu/g) in ≤20 min for ozone (300 mgO3hr−1); ~7 logs (cfu/g) in ≤40 min, for UV (4 W); and ~7 logs (cfu/g) in ≤20 min, for IR (100 W); for stationary air with ozone, and an airflow of 108 Lmin−1 with UV and IR treatment. The IR was modulated so that the external tube temperature was 58–60 °C. The treatment order was more effective for the IR and UV followed by ozone, than ozone followed by UV and IR (ozone, 10 min, UV and IR 10 min combined), this was due to the higher intial reduction of the UV and IR (0.80 log (cfu/g)) than with ozone first (0.13 log (cfu/g)). Such decontamination systems could be used efficiently when conveying the spices, just prior to aseptic packaging.

    更新日期:2019-10-25
  • Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-24
    A.M.N.L. Abesinghe, J.K. Vidanarachchi, N. Islam, S. Prakash, K.F.S.T. Silva, B. Bhandari, M.A. Karim

    Ultrasonication has been widely studied in bovine milk but the effects of ultrasound (US) on the buffalo's milk fat globules (MFG) are not well known yet. In this study, buffalo's milk samples were ultrasonicated at 20 kHz and physicochemical properties were assessed under different processing conditions. Shear homogenization was performed with 1188 J/mL energy density for the comparison. Results show that ultrasonication reduced the average volume-weighted mean diameter (D[4,3]) of MFG by 93% and increased the surface area by a factor of 8.5 compared to the native counterparts. The zeta-potential (ZP) of MFG are increased by ultrasonication compared to fresh milk (−26.37 vs. −18.22 mV) indicating better stability. Changing the pH of ultrasonicated milk to the isoelectric pH (pI) reduced the zeta-potential (ZP) by −19.8 mV and increased the (D[4,3]) > 0.4 mm indicating the gelation. The size of milk particles increased up to 76–586 μm and the ZP was reduced by 3.1 mV with the increase of ionic strength from 50 to 200 mM. Heating of milk at 90 °C for 30 min increased D[4,3] in US homogenized milk by 22%. Both ultrasonication and shear-homogenization increased the free saturated fatty acids by 2.75–3 g/100 g fat compared to raw buffalo's milk. Ultrasonication increased the gel hardness by 98% compared and shear-homogenized milks. The results of this study indicate that the ultrasonication reduced the size of buffalo's MFG up to sub-micron level with superior stability while improving (P < 0.05) the gels strength compared to shear-homogenization. Industrial relevance Buffalo set-yoghurts made with unhomogenized milk exhibit higher syneresis and poor stability upon shear-induced breakdown, which are mainly due to the porous gel structure containing a large number of bigger fat globules. Under the large scale production, buffalo set-yoghurts are often fortified with dairy/non-dairy solids and stabilizers in order to prevent this problem. However, the use of some inexpensive, non-food grade alternatives are also reported in some parts of the world for the cottage or medium level production of buffalo yoghurts. In this work, it was shown that ultrasonication with the energy density of 1188 J/mL can be used to produce buffalo set-yoghurts with superior gel strength and therefore, can be used as an unconventional approach to improve the product quality.

    更新日期:2019-10-24
  • Computational investigation of the effect of orientation and rotation of shell egg on radio frequency heating rate and uniformity
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-23
    T. Koray Palazoğlu, Welat Miran

    The objective of this work was to computationally investigate radio frequency (RF) heating rate and uniformity of shell egg as affected by orientation and rotation. To do this, a multiphysics model was developed using COMSOL to simulate RF heating of a vertically oriented non-rotating shell egg. This model was experimentally validated against temperature measurements taken at three different internal locations within the egg. Simulations were then performed using the validated model with both non-rotating and rotating egg for different orientations (vertical and horizontal). Rotation of egg was incorporated into the model by rotating the RF system around the stationary egg instead of rotating the egg. Temperature-dependent material properties of the yolk, albumen and shell within a temperature range of 20 to 70 °C were used in the model. Simulated temperature uniformity index (STUI) values were calculated to evaluate the effect of orientation and rotation on heating uniformity. The results showed that heating was more uniform when shell egg was oriented horizontally rather than vertically. However, rotation did not further improve heating uniformity of the horizontally-oriented egg. Although heating uniformity was improved when the vertically-oriented egg was rotated, concentrated heating around the air cell could not be avoided.

    更新日期:2019-10-24
  • Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-23
    Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Shikha Ojha, Turid Rustad, Brijesh Tiwari
    更新日期:2019-10-24
  • Application of compressed sensing for selecting relevant variables for a model to predict the quality of Japanese fermented soy sauce
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-22
    Shuo Wang, Beiyi Liu, Li Xu, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama, Jie Yu Chen

    In order to predict the quality of Japanese fermented soy sauces, this study focuses on selecting relevant variables for developing a flexible and objective model. There were 74 parameters with the potential to influence the overall acceptability of soy sauce being measured and regarded as potential variables for predicting the sensory scores of soy sauce samples. The variable selection approach was inspired by Compressed Sensing (CS) theory and has been used for the first time on the calibration set (soy sauce samples were collected directly from the Akita Prefectural Soy Sauce Competitions in 2016 and 2017) to evaluate the contribution of each predictive variable to the sensory score. Consequently, 30 predictive variables which make a great contribution to the quality for predicting soy sauce were successfully selected by CS-based method. The selected variables covered the important variables of sensory evaluation such as color, taste, and fragrance. Subsequently, the model for predicting soy sauce quality was established using partial least squares regression, based on the selected variables. The validity of the model was evaluated using soy sauce samples produced in 2018 leading to values of r2 and RMSEP for the validation samples of 0.80 and 11.47, respectively. Therefore, the model was considered to be suitable for predicting the sensory quality of soy sauce. The results also confirmed that the CS-based method provided a new approach to selecting variables of practical importance for developing a predictive model.

    更新日期:2019-10-23
  • Cell wall hydrolase as a surface-associated protein target for the specific detection of Lactobacillus rhamnosus using flow cytometry
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-22
    Raquel Marcos-Fernández, Lorena Ruiz, Aitor Blanco-Míguez, Abelardo Margolles, Borja Sánchez

    Flow cytometry (FC) is a very popular technique for to the study of different eukaryotic cell phenotypes. In addition, FC has many applications in the field of food microbiology, although the few number of specific molecules that can be potentially targeted with fluorescence-conjugated antibodies limits its potential applications. The present work represents a step forward in the application of FC for detection of specific foodborne or probiotic bacteria by using fluorescent antibodies binding specific surface-associated protein. To illustrate this novel approach, we have used a monoclonal and polyclonal antibodies targeting cell-wall hydrolase (CWH), one of the major surface-associated proteins of the probiotic Lactobacillus rhamnosus GG. In order to verify the specific union of the antibodies to this surface protein, ten different bacterial strains belonging to different bacteria species taxonomically related and no related to L. rhamnosus, were tested. The optimal conditions for bacteria detection corresponded to a final suspension of 5E107 bacteria in exponential phase of growth using FC buffer, without freezing, without adding extra BSA to the FC buffer and without fixing bacteria. Our results showed that GG strain was detected using the polyclonal anti-CWH serum in a higher extent (91.62%) than the rest of strains (L. casei 393: 64.49%; L. amylovorus: 46.13%, E. coli: 45.13%; L. acidophilus DSM20079T: 35.83%; B. longum NCIMB8809: 33.68%; L. gasseri BM7/10: 32.41%; L. reuteri DSM21016: 29.26%; L. plantarum NCIMB8826: 26.33% and L. delbruekii: 22.52%). The percentage of L. rhamnosus labeled with the monoclonal antibody was 53.06, which contrasted with the 91.62% labeled with the polyclonal antibody. The low affinity of the monoclonal antibody was perhaps due to the lack of immunogenicity of the single epitope chosen for antibody generation (CWHp). The high efficiency observed for the polyclonal anti-CWH serum is maybe a consequence of being constituted by a mixture of antibodies that recognizes different epitopes in the L. rhamnosus GG protein. With this proof of concept, we have shown for the first time that foodborne or probiotic bacteria can be specifically detected using antibodies targeting adequate molecules present on their surface.

    更新日期:2019-10-23
  • Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-21
    Laura Milner, Joseph P. Kerry, Maurice G. O'Sullivan, Eimear Gallagher

    High levels of sucrose in foods present a great risk of obesity and type 2 diabetes. Therefore a low sucrose intake is strongly recommended. Sweet baked products incorporate high levels of sucrose. Sucrose in the original cake formulation was reduced and replaced with apple pomace, whey permeate, oligofructose, polydextrose. An acceptable sucrose reduction of between 21 and 27% was achieved. Cakes containing apple pomace had the lowest specific volume (1.8 cm3/g) and highest crumb firmness (8.60 N) (P < .05). Apple pomace and whey permeate had a significantly decreased L* values of the crust (P < .05). Moisture content of the cake crumb was increased significantly with the addition of oligofructose, whey permeate and polydextrose. All treatments resulted in a significant increase of the water activity of the cake crumb compared to the control (P < .05). Crumb cell structure was maintained as shown by 2-D and confocal imaging. Sensory trials revealed the reformulated cakes were acceptable to panellists. Industrial relevance Public awareness about the health risks of diets high in sugar have increased dramatically for the last number of years. Governmental and professional groups have recommended sucrose to be reduced in certain food products; therefore the food industry is now seeking ways to reduce the sugar by substituting other materials. However, most people enjoy the taste and texture of high sugar foods, and may not want to give them up. As sugar is present in such significant amounts in cakes, altering the level used will greatly affect dough consistency and final product characteristics. Efforts have made over the last number of years to explore alternative sweetening ingredients including bulk sweeteners (polyols) and high intensity sweeteners as sucrose replacers (Di Monaco et al., 2018). However, recent consumer trends indicate a movement towards a ‘clean label’. Clean label implies a food a low number of ingredients and ingredients with names with the consumer can understand (Skelke, 2018). Polyols and high intensity artificial sweeteners are not considered to be a ‘clean label’ ingredient, and therefore alternatives must be reviewed. This study investigates the use of clean label sweetening ingredients. Apple pomace and whey permeate are by-products of the juice and dairy industry. Both polydextrose and oligofructose can be classified as dietary fibres, and also provide other functional properties to the cake.

    更新日期:2019-10-22
  • Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis)
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-21
    Tem Thi Dang, Aberham Hailu Feyissa, Nina Gringer, Flemming Jessen, Karsten Olsen, Niels Bøknæs, Vibeke Orlien

    This study aimed at understanding the effects of high pressure (HP) and ohmic heating (OH) on the peelability, the underlying mechanisms of HP- and OH-induced shell tightening, the thermal and structural properties of shrimp parts. HP improved the peelability of shrimp at low pressure level (<350 MPa) and short holding time (≤3 min) and the optimum condition for peeling was at 100 MPa for 3 min at 5 °C. However, a higher pressure level (>350 MPa) led to a decrease in the peelability. High pressure at 600 MPa stabilized cuticular and epidermal collagen and formed new collagen-like structures by new linkages, which strengthened the muscle-shell connection and reduced the peelability. Shrimp meat induced from HP at 100 MPa and 600 MPa had minorly denatured myofibrillar proteins. OH as a blanching method did not significantly improve the peelability of shrimp at most of the studied conditions. Some extreme conditions (e.g. at 50 °C) caused a markedly low peelability due to occurrence of collagen gelatinization. The gel formation from collagen-gelatin transformation under heating added strength to adherence of shell to epidermis and muscle, as a consequence, a difficult peeling was experienced. OH also denatured proteins in shrimp meat and caused loss of astaxanthin. Industrial relevance. The industrial processing of ready-to-eat shrimp involves the on-ice or in-brine maturation process which loosens the shrimp's shell from its meat, and therefore enable the mechanical peeling. However, the traditional maturation is time consuming (up to 4–5 days), inevitably leads to reduced quality of shrimp meat. This study shows the possibility of the application of HP at mild pressure levels to promote the shell loosening at short HP processing time (≤3 min). However, at more severe HP conditions could lead to the shell tightening which was caused by HP-induced stabilization of collagen in shell and epidermis. The study also shows that ohmic heating (<5 min) might not be a significant blanching method to support the maturation since OH had minor positive effect on shell loosening at some OH conditions (e.g. 2 or 10% NaCl, 92 V, and 30 or 35 °C), but had a counter effect at most OH conditions especially at high temperature.

    更新日期:2019-10-22
  • The extraction of tobacco protein from discarded tobacco leaf by hollow fiber membrane integrated process
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-20
    Hongbin Li, Wenying Shi, Qiyun Du, Xianhua Zeng, Haixia Zhang, Xiaohong Qin
    更新日期:2019-10-21
  • Effects of ohmic heating on technological properties of whole egg
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-20
    Cristina Alamprese, Massimo Cigarini, Andrea Brutti

    The aim of this work was to study the effects of different ohmic heating conditions on color, rheology, foaming, and gelling properties of whole egg. Industrial products treated by conventional heat pasteurization and the corresponding raw materials were also evaluated. Ohmic treatments accomplished in a static cell (65.5 °C × 3 min, 70 °C × 1 min, and 67 °C × 4.5 min) increased whole egg apparent viscosity (up to 190%), but also foam overrun (up to 28%) and gel hardness (up to 15%). The performance improvement was confirmed by treatments carried out in a continuous pilot plant (71 °C × 0.6 min, 68 °C × 1.4 min) and the products resulted stable during storage at 4 °C for 30 days. In conclusion, this study demonstrated that ohmic heating is a suitable alternative to conventional pasteurization. Low temperature treatments are preferable to avoid possible rheological issues due to protein denaturation. Industrial relevance Whole egg is a protein ingredient with multiple technological properties, used in many foods. Due to safety reasons, food manufacturers often use pasteurized liquid egg products, microbiologically safer and easier to handle with respect to shell eggs. In order to satisfy the required sanitary levels for liquid egg products, thermal pasteurization treatments are needed. However, since egg proteins are very sensitive to high temperatures, attention must be paid to avoid coagulation entailing deleterious effects against egg quality. In this study, different ohmic heating treatments were evaluated as milder alternatives to conventional pasteurization. The lab- and pilot-scale experiments and the subsequent statistical analyses of the obtained results contributed to assess the effects of the different ohmic treatments on technological features (e.g. color, rheology, foaming, and gelling properties) of liquid whole egg. This study demonstrated that ohmic heating is a suitable technology for whole egg treatment, paving the way for new opportunities in order to produce safe food ingredients with improved technological functionalities.

    更新日期:2019-10-21
  • Using physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milk
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-20
    Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho, Marcelo Cristianini, Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira

    We assessed the impact of stirring (ST), high shear dispersing (HSD) and low (LPH, 3.5 MPa) and high pressure homogenization (HPH, 50 MPa) on physicochemical and structural characteristics of whole and skimmed sheep milk fresh or previously frozen and thawed (FT). Freezing affected the size of the fat globules, their interaction with caseins, reduced calcium solubility (10%) and buffering capacity (5–11%). Amongst the studied processes, HSD was the only one unable to improve the milk stability. The other ones reduced the size of the fat globules and increased fat and casein interactions, favoring milk stability and reducing the creaming occurrence (>22%). LPH and HPH also reduced the sedimentation in skimmed milk (>37%). Moreover, all processes recovered the buffering capacity of FT samples. The effectiveness of the processes can be ordered as ST < LPH < HPH, but the final choice will depend on the stability improvement required for milk vs. acquisition and operational equipment costs. Practical application Sheep milk is normally not homogenized because it has a lower fat globule size than cow milk, which reduces the creaming occurrence. However, creaming happens in some instances and it can be intensified if the milk is preserved frozen (to accumulate enough volume) prior to the dairy production, causing defects in the final products (mainly yogurts). The studied physical processes can be strategically used to solve this problem, increasing the milk emulsion stability, reducing the sedimentation occurrence and changing the buffering capacity to reach the same value of fresh milk.

    更新日期:2019-10-21
  • Current status of emerging food processing technologies in Latin America: Novel non-thermal processing
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-18
    H.M. Hernández-Hernández, L. Moreno-Vilet, S.J. Villanueva-Rodríguez

    Non-thermal emerging technologies in the sector of food processing have often been cited by researchers as an alternative to conventionally heat treatments for food processing in order to develop safe foods with minimal damage to nutritional and sensory properties. Non-thermal emerging technologies for foods processing have been widely developed in Europe and U.S.A. However, the interest in these technologies and commercialisation opportunities started catching up in Latin America. Thus, this review describes the basic principles and main effect of this technologies in the food and the recent scientific reports on its applications and potential advantages of the so-called non-thermal emerging technologies like ultrasound, high hydrostatic pressure, pulsed electric field, ionising radiation and atmospheric cold plasma, as alternative food preservation process. This review focuses on the current status in Latin America of novel non-thermal food processing technologies, highlighting the limits for scaling up to industrial level in order to be commercially successful.

    更新日期:2019-10-19
  • Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.)
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-18
    Gabriela Silveira da Rosa, Sai Kranthi Vanga, Yvan Gariepy, Vijaya Raghavan

    The aim of this study was to evaluate the effects of different extraction parameters on total phenolic (TP) compounds and antioxidant activity (AA) from olive leaves (Olea europaea L.) using microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and maceration. The study also emphasized on the optimization of MAE and UAE conditions, and on the potential benefits of using MAE as a pretreatment to UAE. It was demonstrated that olive leaves were a good source of phenolic compounds with high antioxidant activity. MAE at a higher temperature (86 °C) was more efficient in terms of TP yield, with short extraction time (3 min). MAE performed with water as a solvent was effective in disrupting the olive leaf cells thereby promoting the release of the compounds. Under this condition, the TP yield was increased by 82% when compared to maceration. In addition, it was demonstrated that MAE used as a pretreatment to UAE was more efficient. Industrial relevance Olive leaves are usually considered as a residue with huge potential for value addition. High added-value compounds can be obtained by recovering phytochemicals from olive leaves for valorization through food products. The extraction of the bioactive compounds requires efficient techniques, but only a few studies show good extraction yields using clean techniques. Microwave-assisted extraction is a method for the extraction of bioactive compounds, which utilizes microwave energy to produce voluminous heating and the reduction of extraction time is one of the most attractive advantages of the system. In addition, the potential benefit of using microwave-assisted extraction as a pretreatment to ultrasound-assisted extraction to improve the recovery of bioactive compounds was reported and can be used as a means of intensifying the extraction process.

    更新日期:2019-10-19
  • Effects of pulsed electric field (PEF) treatment on physicochemical properties of Panax ginseng
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-10-05
    Ye-Na Kim, Hye-Jeong Kwon, Dong-Un Lee

    Effects of pulsed electric field (PEF) technology on physicochemical properties of raw Panax ginseng roots were investigated in this study. PEF treatment was conducted with different electric field strength (0.5, 1.5, and 2.5 kV/cm) and pulse width of 25 μs. Ginseng cell and vacuole membranes were significantly affected by PEF treatment at field strengths >1.5 kV/cm. Changes in membrane systems due to PEF treatment were verified by increased ion leaching and increased cell membrane disintegration (conductivity disintegration index Z value). Observation by electron microscopy revealed vacuole destruction and plasma membrane separation following PEF treatment. Texture profile analysis showed a significant decrease in hardness (by 44%) and chewiness (by 45%) at 2.5 kV/cm. PEF treatment had little effect on proximate composition and crude saponin content of ginseng roots. However, total phenolic content (by 11%) and antioxidant activity (by 21.4% for DPPH and 3.64% for ABTS) were significantly increased. Industrial relevance Raw ginseng is normally steamed and dried to make white ginseng and red ginseng. However, using these methods is time consuming and requires much energy. Pulsed electric field (PEF) can induce the changes in physicochemical properties of ginseng with less energy for a short period of time. By using this technology, we can obtain ginseng products with high cell permeability and high antioxidant ability by tailoring the microstructure. This potentially increases the extraction of bioactive compounds in ginseng and significantly enhances the mass transfer during subsequent processing, thereby improving the efficiency of the whole process. These results could be used as basic study for the production of high-quality ginseng products using non-thermal technologies.

    更新日期:2019-10-07
  • Foams generated from viscous non-Newtonian shear-thinning liquids in a continuous multi rotor-stator device
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-09-12
    Saifullah Jabarkhyl, Mostafa Barigou, Shiping Zhu, Pip Rayment, David M. Lloyd, Damiano Rossetti

    Whilst aeration is ubiquitous in the food industry, little work has been done on foams generated from viscous non-Newtonian liquids. We study the production of foams from viscous shear-thinning liquids containing a non-ionic food grade surfactant (PGE 55), Xanthan gum and caster sugar, using a continuous pilot-scale device having twelve rotor-stator pairs. The effects of process parameters (rotor speed, gas-liquid volumetric flowrate ratio (G/L)) and liquid composition (surfactant concentration, Xanthan gum concentration) on foam gas volume fraction and bubble size distribution are elucidated. X-ray micro-Computed Tomography is employed to characterise the 3D microstructure of the foams. Rotor speed and G/L ratio are the dominant factors in determining the gas volume fraction and bubble size distribution. The foams produced exhibit a rich fine texture with high static stability. For a given energy input, a higher G/L ratio results in a higher gas fraction and a smaller bubble size. Industrial relevance Aeration is ubiquitous in the food industry and innovative ways to generate stable foams with fine texture from viscous non-Newtonian media are needed to satisfy the increasing demand for better quality, healthier and cheaper products. The use of continuous multi rotor-stator devices operating in turbulent flow and under atmospheric pressure achieves optimum aeration efficiency and prevents foam expansion. The use of an effective surfactant such as PGE 55 and a thickener such as Xanthan gum help provide the desired fine texture and stability for longer shelf-life. Operating at high gas-liquid ratios achieves the production of finer more uniform foams with less energy input.

    更新日期:2019-09-12
  • Effect of plasma bubbling on free radical production and its subsequent effect on the microbial and physicochemical properties of Coconut Neera
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-09-10
    S. Aparajhitha, R. Mahendran

    In this study, the effect of atmospheric pressure cold plasma on the physicochemical and antimicrobial properties of Coconut Neera – a natural sugar-rich health drink was evaluated. The drink was bubbled with plasma flowing at 5, 7 and 10 lph into 300 mL samples for 5 and 10 min at room temperatures of ~30 °C. The plasma input voltage was set at 150, 200 V and after treatment, pH, color and TSS of Neera were determined. The presence of OH radical was confirmed by EPR spectroscopy and qualitatively elucidated for every treatment combination to ascertain their role along with other free radicals in microbial inactivation (~80% reduction in CFU/mL). There was a considerable increase in pH (an increase of ~1.04) while the negligible change in color and TSS values. The nutritional profile, however, remained unchanged except for a slight decrease in vitamin C content (~4.7 mg/100 mL). Analogue thermal death time was calculated for the two given plasma treatments (30.51 and 13.8 min for 150 and 200 V respectively). The results from this study propose, plasma bubbling as a method for bulk sterilization for liquid foods that can be easily scaled up for industrial applications. Industrial relevance This study demonstrated the potential application of plasma bubbling for free radical production and its effect on the inactivation of microbes while retaining the nutritional properties of liquid foods (Coconut Neera in this study). This research gives an insight into better interaction of plasma species while bubbling through liquids food systems. The plasma bubbling described in this work is relevant to the liquid food processing and basis for industrial implementation.

    更新日期:2019-09-10
  • Production of edible mycoprotein using agroindustrial wastes: Influence on nutritional, chemical and biological properties
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-09-07
    Fernanda Stoffel, Weslei de Oliveira Santana, Jean Guilherme Novello Gregolon, Tarso B. Ledur Kist, Roselei Claudete Fontana, Marli Camassola

    The production of Agaricus blazei, Auricularia fuscosuccinea and Pleurotus albidus mycoproteins in brewer-spent grain and grape bagasse by solid-state cultivation was studied, including an investigation of their nutritional value and biological activity. The production of P. albidus mycoprotein in brewer-spent grain resulted in the highest values of protein (22.6 g.100 g−1), total amino acids (78.54 mg.g−1), ergosterol (0.39 ± 0.01 mg.g−1) and mycelial biomass (125.60 ± 3.30 mg.g−1). The A. fuscosuccinea mycoprotein in brewer-spent grain resulted in the highest value of total phenolics (3.80 mg EAG/g) and higher antioxidant activity. Using grape bagasse, the P. albidus mycoprotein increased 23.9% proteins, reduced 15.5% and 77% total fats and phenolics, respectively. Anti-hyperglycaemic activity, assessed by α-glycosidase inhibition in vitro, was observed in the P. albidus and A. blazei mycoproteins produced in brewer-spent grain (inhibition of α-glycosidase >98%). Mycoproteins produced in brewer-spent grain and grape bagasse could be a strategy to increase the nutritional value and biological activity of these agroindustrial residues.

    更新日期:2019-09-07
  • Novel antimicrobial filtering materials based on carvacrol, eugenol, thymol and vanillin immobilized on silica microparticles for water treatment
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-09-07
    Nataly Peña-Gómez, María Ruiz-Rico, Édgar Pérez-Esteve, Isabel Fernández-Segovia, José M. Barat

    The objective of this work was to develop filtering materials based on different-sized silica particles functionalized with carvacrol (0.01 g/g SiO2), eugenol (0.04 g/g SiO2), thymol (0.01 g/g SiO2) and vanillin (0.12 g/g SiO2). The removal capability of the functionalized supports was evaluated using distilled water inoculated with Escherichia coli (104 CFU/mL). Water samples (100 mL) were filtered through layers of supports of different thickness (0.5, 1 or 1.5 cm thick), according to different filtration tests. The results showed the supports' efficacy, because the microorganism was totally eliminated after filtration, requiring the passage of the sample through the filter only a few seconds in some cases. Removal of E. coli was due to a combination of physical adsorption and inactivation on contact with the immobilized molecules. Functionalized supports' efficacy remained after filtering multiple samples and/or pre-conditioning (washing with 1–3 L of sterile water), which suggests the maintenance of the molecules attached to silica microparticles' surface. No wash-out effect was determined after filtration with eugenol, thymol and vanillin functionalized supports, which demonstrated the covalent immobilization of antimicrobial compounds. Industrial relevance Ensuring appropriate water decontamination with no potential health risks associated with conventional chemical disinfectants and meeting the growing point-of-use water treatment demand require emerging technologies for the microbial decontamination of drinking water. The developed filtering materials showed good bacterial removal capacity with log reduction values of 104 CFU/mL, which are adequate for household water treatment technologies. As proof-of-concept, this study demonstrated the high potential of the developed functionalized silica supports to remove bacteria such as E. coli in water treatment.

    更新日期:2019-09-07
  • Effect of high hydrostatic pressure on the structure of the soluble protein fraction in Porphyridium cruentum extracts
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-08-30
    Thierry Tran, Céline Lafarge, Rémi Pradelles, Jean-Marie Perrier-Cornet, Nathalie Cayot, Camille Loupiac
    更新日期:2019-08-30
  • Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-08-22
    Sicong Zhu, Markus Stieger, Atze Jan van der Goot, Maarten Schutyser

    Development of 3D food printing applications requires in-depth knowledge on printing behaviour of food materials. In extrusion-based 3D printing, rheological properties of a recipe are critical to achieve successful printing. The objective of this research is to investigate potential correlations between printability of formulations and simple rheological properties. We used tomato paste as a model system to investigate the correlation between printing stability, dispensability and rheological properties. The results show a linear correlation between ingredient's flow stress, zero shear viscosity and corresponding printing stability. The extrusion pressure necessary to extrude tomato paste increased linearly with increasing flow stress. More experiments with other aqueous-based food formulations indicated that their printability aligned reasonably well with the correlation of tomato paste; however, for fat-based products different printing behaviour was observed. Finally, we propose a rational guideline for developing aqueous food recipes with desired printability based on flow stress measured by shear rheology.

    更新日期:2019-08-23
  • Thermal processing of kale purée: The impact of process intensity and storage on different quality related aspects
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-08-16
    Scheling Wibowo, Adebayo Lateef Afuape, Sofie de Man, Nathalie Bernaert, Bart Van Droogenbroeck, Tara Grauwet, Ann Van Loey, Marc Hendrickx

    This study focused on investigating quality changes of thermally processed kale purée using an integrated targeted and untargeted approach. Low, medium, and high processing intensities (carried out at 70, 90, and 128 °C) were selected based on predetermined shelf-life targets: frozen-thawed, refrigerated, and ambient storage, respectively. The results show that that physicochemical properties determining consumer acceptability were largely dependent on the treatment intensity. The high intensity treatment resulted in the least favorable quality characteristics (distinct brown color, chlorophyll and vitamin C destruction as well as a phase separation after storage). Enzymes were inactivated with increasing thermal load. Regarding taste related compounds, there was no clear effect of processing and storage on acidity and sugar profiles. The untargeted GC–MS approach showed that increasing the processing intensity resulted in an increase of the formation of furans and sulfides. Storage clearly affected the formation of volatiles that could be, depending on the thermal treatment, attributed to lipid and/or carotenoid oxidation, continuation of Maillard reactions, and enzyme catalyzed reactions. Industrial relevance Compared to other Brassicaceae vegetables such as as broccoli, cauliflower and different types of cabbages, kale so far has received little attention from an industrial processing point of view. However, kale has been reported to contain high nutritional value due to its important content of minerals, bioactive compounds and fibre. With the growing health awareness of consumers and increasingly busy lifestyles, the demand for more convenient fruit and vegetable products with high nutritional content has increased. Therefore, research to obtain more insight on the effect of processing and storage on kale purée is important.

    更新日期:2019-08-18
  • Impact of pulsed electric fields on physical properties of freeze-dried apple tissue
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-08-16
    Alica Lammerskitten, Viacheslav Mykhailyk, Artur Wiktor, Stefan Toepfl, Malgorzata Nowacka, Michal Bialik, Jakub Czyżewski, Dorota Witrowa-Rajchert, Oleksii Parniakov

    The aim of this study was to analyze the impact of pulsed electric field (PEF) pre-treatment of apple tissue on kinetics of freeze-drying preceded by vacuum freezing and physical properties of such processed material. PEF intensified freeze-drying kinetics and thus reduced processing time by 57% in comparison to untreated apples slices. Furthermore, the effective water diffusion coefficient increased by 44% as a result of PEF application. Water activity changes during storage of freeze-dried apple tissue were more evident in the case of untreated material albeit initial water activity was higher in the case of electroporated samples. As proved by thermal properties measurements these differences were linked to higher crystallinity of the PEF treated samples (35.5%) in comparison to the untreated material (11.0%). The freeze-dried fruits subjected to PEF pretreatment absorbed more water than the untreated samples while no changes were observed for hygroscopicity and loss of the soluble solids during rehydration. Industrial relevance Obtained results confirm that application of pulsed electric field before freeze-drying makes possible to obtain high quality freeze-dried product preceded by vacuum freezing performed inside freeze-dryer which could reduce freeze-drying time. Since the rehydration capacity of PEF treated material, expressed as ability to absorb water, is better than untreated samples the application of this method could be beneficial when designing instant products. Performed research indicates also that PEF treated freeze-dried apples exhibit better stability expressed by water activity which in turn is related to crystallinity. What more, higher crystallinity of PEF pre-treated freeze-dried samples not only complements the explanation of different physical properties in comparison with intact freeze-dried material but also suggest that sensorial properties may vary.

    更新日期:2019-08-16
  • Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-08-15
    Hiba N. Rajha, Anna-Maria Abi Khattar, Sally El Kantar, Nadia Boussetta, Nikolai Lebovka, Richard G. Maroun, Nicolas Louka, Eugene Vorobiev

    The effects of aqueous extraction of bioactive compounds from pomegranate peels using conventional extraction (CE) and extraction assisted by infrared irradiation (IR), ultrasound (US), pulsed electric fields (PEF), and high-voltage electrical discharges (HVED) have been compared. For the extractions assisted by US, PEF and HVED, the saturation in extraction was observed approximately at the same specific energy input in the order of W ≈ 90–100 kJ/kg. HVED assisted extraction enhanced the recovery of polyphenols by ≈3 and ≈1.3 times as compared to US and PEF assisted extractions, respectively. Scanning electron microscopy (SEM) data evidenced that the highest yield of total polyphenols after the HVED treatment can reflect the presence of a strong damage of the microstructure of pomegranate skins. The obtained data on inhibition of growth of A. flavus and biosynthesis of aflatoxin B1 were explained accounting for the presence of different synergetic effects of phenolic compounds on inhibition of different bioactivities. All the studied extracts (0.2 mg/mL) demonstrated the higher inhibition efficiency for S. aureus (up to ≈80%) as compared to E. coli (up to ≈33%). PEF selectively extracted and enhanced the recovery of ellagic acid (≈740 μg/g DM), whereas HVED (≈345 μg/g DM) intensified gallic acid extraction compared to US, IR, HVED and WB.

    更新日期:2019-08-16
  • Antioxidant activity and characterization of whey protein-based beverages: Effect of shelf life and gastrointestinal transit on bioactivity
    Innov. Food Sci. Emerg. Technol. (IF 4.085) Pub Date : 2019-08-13
    E. Arranz, A.R. Corrochano, C. Shanahan, M. Villalva, L. Jaime, S. Santoyo, M.J. Callanan, E. Murphy, L. Giblin

    Whey proteins can exhibit antioxidant activity. The objectives of this study were to formulate model whey based beverages with well-established antioxidants (plant polyphenols, vitamins and astaxanthin) to investigate (1) the antioxidant shelf life over a 24-week period and (2) the antioxidant activity after upper gastrointestinal transit. Pilot scale processing (pasteurization, ultra-high temperature or spray drying) was used to prepare beverages which were representative of current product formats. In vitro gastrointestinal digestion of test samples was performed using the standardised INFOGEST method and antioxidant activity of samples was determined using ABTS, FRAP and ORAC. Results from the antioxidant shelf life study provided evidence that powder products functionality was preserved. Whey beverages (pasteurised or spray dried) increased or maintained antioxidant activity during gastrointestinal transit. Combination of whey with additional antioxidant ingredients increased the bioactivity of formulated products; however, this greater bioactivity was altered after gastrointestinal transit, depending on processing type and antioxidant methodology. Industrial relevance Whey protein-based antioxidant beverages could benefit the elderly consumer to meet their increased protein requirements and boost their antioxidant status. Consumer's acceptance for whey protein-based beverages often improves with clear formulations. This work generated whey protein-based UHT beverages with greater stability and clarity than pasteurised formulations. A novel combination of plant and marine antioxidants increased antioxidant activity of whey protein-based formulations. Furthermore, to suit export markets this work generated spray dried whey protein formulations that did not alter antioxidant potential.

    更新日期:2019-08-14
Contents have been reproduced by permission of the publishers.
导出
全部期刊列表>>
2020新春特辑
限时免费阅读临床医学内容
ACS材料视界
科学报告最新纳米科学与技术研究
清华大学化学系段昊泓
自然科研论文编辑服务
中国科学院大学楚甲祥
上海纽约大学William Glover
中国科学院化学研究所
课题组网站
X-MOL
北京大学分子工程苏南研究院
华东师范大学分子机器及功能材料
中山大学化学工程与技术学院
试剂库存
天合科研
down
wechat
bug