Research

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15 pages, 2344 KiB

Open AccessArticle

Pulsed Electric Field-Assisted Enzymatic and Alcoholic–Alkaline Production of Porous Granular Cold-Water-Soluble Starch: A Carrier with Efficient Zeaxanthin-Loading Capacity

by Huanqing Lei, Zhongjuan Liao, Langhong Wang, Xinan Zeng and Zhong Han

Foods 2023, 12(17), 3189; https://doi.org/10.3390/foods12173189 - 24 Aug 2023

Viewed by 1136

Abstract

In this study, porous starch was modified using pulsed electric field (PEF) pretreatment and alcoholic–alkaline treatment to prepare porous granular cold-water-soluble starch (P-GCWSS). The soluble porous starch has high adsorption capability and high cold water solubility, allowing effective encapsulation of zeaxanthin and improving [...] Read more.

In this study, porous starch was modified using pulsed electric field (PEF) pretreatment and alcoholic–alkaline treatment to prepare porous granular cold-water-soluble starch (P-GCWSS). The soluble porous starch has high adsorption capability and high cold water solubility, allowing effective encapsulation of zeaxanthin and improving zeaxanthin’s water solubility, stability, and bioavailability. The physical and chemical properties of GCWSS and complex were investigated using scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction. The results showed that the cold water solubility of the pulsed electric field-treated porous granular cold-water-soluble starch (PEF-P-GCWSS) increased by 12.81% compared to granular cold-water-soluble starch (GCWSS). The pulsed electric field treatment also increased the oil absorption of PEF-P-GCWSS was improved by 15.32% compared to porous granular cold-water-soluble starch (P-GCWSS). PEF-P-GCWSS was effective in encapsulating zeaxanthin, which provided a good protection for zeaxanthin. The zeaxanthin-saturated solubility in water of PPG–Z was increased by 56.72% compared with free zeaxanthin. The zeaxanthin embedded in PEF-P-GCWSS was able to be released slowly during gastric digestion and released rapidly during intestinal digestion. Full article

(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)

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14 pages, 847 KiB

Open AccessArticle

Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth

by Sonia Genuina Moisés, Buenaventura Guamis, Artur Xavier Roig-Sagués, Idoia Codina-Torrella and Maria Manuela Hernández-Herrero

Foods 2022, 11(24), 3969; https://doi.org/10.3390/foods11243969 - 08 Dec 2022

Cited by 2 | Viewed by 1973

Abstract

The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (T_i) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations [...] Read more.

The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (T_i) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations were tested, selecting the formula with the best organoleptic and nutritional characteristics and the lowest cost, containing 45% monkfish heads and rock fish in the same proportion. The microbiological shelf-life of fish broth during cold storage at 4 and 8 °C was extended by a minimum of 20 days by applying UHPH treatments at inlet temperatures (T_i) between 45 and 65 °C. Fish broth UHPH-treated at T_i = 75 °C was microbiologically sterile during storage at 4 °C, 8 °C, and room temperature. Fish broth UHPH-treated was physically stable, significantly reducing the particle size. Color showed higher luminosity and lower yellowness as the inlet temperature increased. In fish broth UHPH-treated at T_i = 75 °C, selected for its microbiological stability, no differences were observed in the nutritional composition, antioxidant activity, and sensorial perception compared to untreated fish broth. Hence, UHPH treatments showed to be an alternative to preserving fish broth with an improved microbiological shelf-life and good sensorial characteristics. Full article

(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)

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14 pages, 2830 KiB

Open AccessArticle

Insights into Protective Effects of Different Synbiotic Microcapsules on the Survival of Lactiplantibacillus plantarum by Electrospraying

by Shu-Fang Li, Kun Feng, Ru-Meng Huang, Yun-Shan Wei and Hong Wu

Foods 2022, 11(23), 3872; https://doi.org/10.3390/foods11233872 - 30 Nov 2022

Viewed by 1038

Abstract

This study evaluated the protective effects of different synbiotic microcapsules on the viability of encapsulated Lactiplantibacillus plantarum GIM1.648 fabricated by electrospraying. The optimum amount of substrate for three synbiotic microcapsules separately containing fructooligosaccharide (FOS), fish oil, and the complex of both were 4% [...] Read more.

This study evaluated the protective effects of different synbiotic microcapsules on the viability of encapsulated Lactiplantibacillus plantarum GIM1.648 fabricated by electrospraying. The optimum amount of substrate for three synbiotic microcapsules separately containing fructooligosaccharide (FOS), fish oil, and the complex of both were 4% FOS (SPI-F-L-P), 20 μL fish oil (SPI-O-L-P) and the complex of 20 μL fish oil, and 2% FOS (SPI-O-F-L-P), respectively. The obtained synbiotic microcapsules had a better encapsulation efficiency (EE) and survival rate (SR) after in vitro digestion than microcapsules without the addition of substrate (SPI-L-P) and SPI-O-F-L-P presented the highest EE (95.9%) and SR (95.5%). When compared to SPI-L-P, the synbiotic microcapsules possessed a more compact structure as proved by the SEM observation and their cell viability were significantly improved in response to environmental stresses (heat treatment, freeze drying, and storage). The synbiotic microcapsules containing the complex of FOS and fish oil showed the best beneficial effect, followed by ones with fish oil and then FOS, suggesting the FOS and fish oil complex has more potential in application. Full article

(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)

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12 pages, 1987 KiB

Open AccessArticle

Purification of Camellia Oil by Inorganic Ceramic Membrane

by Danyu Cao, Lili Gai, Debao Niu, Yarong Li, Jianbin Li, Run Tian and Kai Li

Foods 2022, 11(22), 3644; https://doi.org/10.3390/foods11223644 - 15 Nov 2022

Cited by 1 | Viewed by 1403

Abstract

Camellia oil is an edible health oil with high medicinal value. While phospholipids, peroxides, and free fatty acids are present in unrefined camellia virgin oil (CVO), which has a negative impact on the quality characteristics and storage stability. This paper is to investigate [...] Read more.

Camellia oil is an edible health oil with high medicinal value. While phospholipids, peroxides, and free fatty acids are present in unrefined camellia virgin oil (CVO), which has a negative impact on the quality characteristics and storage stability. This paper is to investigate the testing effects of transmembrane pressure and temperature on the membrane flux and degumming (the removal of colloidal substances from crude oil and which is mainly phospholipids) to determine the optimum process parameters for the purification of CVO. On this basis, the effects of purification treatments applied by using a membrane system with membranes of different pore sizes (200, 140, 20, 15, and 10 nm) on CVO were tested. The results indicate that the purification treatments of ceramic membrane on CVO reduced the contents of phospholipids (87.0% reduction), peroxides (29.2% reduction), and free fatty acids (16.2% reduction) at a transmembrane pressure of 0.4 MPa and temperature of 60 °C. At the same time, these treatments did not significantly alter the fatty acid composition. Thus, ceramic membranes have the potential for the purification of camellia oil, which could be an effective way to achieve the purification of camellia oil. Full article

(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)

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16 pages, 1879 KiB

Open AccessArticle

Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile

by Esther Baptista, Ana Borges, Teresa Aymerich, Susana P. Alves, Luís Telo da Gama, Helena Fernandes, Maria José Fernandes and Maria João Fraqueza

Foods 2022, 11(18), 2848; https://doi.org/10.3390/foods11182848 - 14 Sep 2022

Cited by 4 | Viewed by 1936

Abstract

Campylobacter on poultry meat needs to be controlled to reduce the risk of infection caused by the consumption of chicken meat. Pulsed light (PL) application on poultry meat was studied to control Campylobacter spp. The effect of this technology was evaluated regarding poultry [...] Read more.

Campylobacter on poultry meat needs to be controlled to reduce the risk of infection caused by the consumption of chicken meat. Pulsed light (PL) application on poultry meat was studied to control Campylobacter spp. The effect of this technology was evaluated regarding poultry meat colour and volatile compound changes. Two breast sample groups were prepared: inoculated with Campylobacter (10⁷ bacteria of Campylobacter jejuni strains) and not inoculated. Samples were submitted to PL, five pulses/s of 300 ms, 1 Hz, and 1 J/cm² in the apparatus, PL Tecum unit (Claranor). A response surface experimental design was applied regarding the factors of voltage (1828 to 3000 W) and distance to the source UV lamp (2.6 to 5.4 cm). The binomial factorial treatment (voltage and distance) with PL induced different energy doses (fluence J/cm²) received by samples, 2.82 to 9.67 J/cm². Poultry meat pulsed light treated had a significant decrease of Enterobacteriaceae counts. The treatments applied were unable to reduce 1 log Campylobacter cfu/g of poultry meat. The poultry meat PL treated became slightly light, redder, and yellower than those not treated. PL can decrease the proportion of aldehydes on total volatiles in meat, particularly on those associated with chicken-like, chicken skin-like, and sweet odour notes in fresh poultry meat. Further studies of PL with higher energy doses will be necessary to confirm if there are Campylobacter reductions and about poultry meat treated under storage to evaluate if volatile compounds can affect the flavour of PL-treated meat samples. Full article

(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)

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19 pages, 7973 KiB

Open AccessArticle

Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage

by Tongtong Yu, Xiaojun Zhang, Ruoyi Feng, Caiyun Wang, Xiaoyu Wang and Yongtao Wang

Foods 2022, 11(18), 2837; https://doi.org/10.3390/foods11182837 - 14 Sep 2022

Cited by 11 | Viewed by 2290

Abstract

High hydrostatic pressure (HHP, 600 MPa/15 min), pasteurization (72 °C/15 s) and pasteurization-HHP (72 °C/15 s + 600 MPa/15 min) processing of milk were comparatively evaluated by examining their effects on microorganisms and quality during 30 days of storage at 4 °C. The [...] Read more.

High hydrostatic pressure (HHP, 600 MPa/15 min), pasteurization (72 °C/15 s) and pasteurization-HHP (72 °C/15 s + 600 MPa/15 min) processing of milk were comparatively evaluated by examining their effects on microorganisms and quality during 30 days of storage at 4 °C. The counts of total aerobic bacteria in HHP-treated milk were less than 2.22 lgCFU/mL during storage, while they exceeded 5.00 lgCFU/mL in other treated milk. Although HHP changed the color, it had more advantages in maintaining the nutrient (fat, calcium and β-lactoglobulin) properties of milk during storage. Moreover, the viscosity and particle size of HHP-treated milk were more similar to the untreated milk during storage. However, consumer habits towards heat-treated milk have led to poor acceptance of HHP-treated milk, resulting in a low sensory score. In sum, compared with pasteurization- and pasteurization-HHP-treated milk, HHP-treated milk showed longer shelf life and better nutritional quality, but lower sensory acceptance. Full article

(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)

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21 pages, 803 KiB

Open AccessEditor’s ChoiceArticle

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

by Yaqiong Zhang, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang and Xianli Gao

Foods 2022, 11(15), 2190; https://doi.org/10.3390/foods11152190 - 23 Jul 2022

Cited by 30 | Viewed by 2306

Abstract

Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d [...] Read more.

Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 400 MPa for 30 min (HHP400–30) obtained the highest sensory score (33% higher) by increasing its sour (7%), malty (9%), floral (27%) and caramel-like (47%) aromas, while decreasing its alcoholic (6%), fruity (6%) and smoky (12%) aromas; moreover, the aroma of HHP400–30 soy sauce was comparable with that of soy sauce fermented for 180 d. Further investigation demonstrated that HHP (400 MPa/30 min) enhanced the OAVs of compounds with sour (19%), malty (37%), floral (37%), caramel-like (49%) and other aromas (118%), and lowered the OAVs of compounds with alcoholic (5%), fruity (12%) and smoky (17%) aromas. These results were consistent with the results of the QDA. HHP treatment positively regulated the Maillard, oxidation and hydrolysis reactions in raw soy sauce, which resulted in the improvement and accelerated formation of raw soy sauce aroma. HHP was capable of simultaneously improving raw soy sauce aroma while accelerating its aroma formation, and this could treatment become a new alternative process involved in the production of high-quality soy sauce. Full article

(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)

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11 pages, 572 KiB

Open AccessArticle

Bioavailability of Rosehip (Rosa canina L.) Infusion Phenolics Prepared by Thermal, Pulsed Electric Field and High Pressure Processing

by Gulay Ozkan, Tuba Esatbeyoglu and Esra Capanoglu

Foods 2022, 11(13), 1955; https://doi.org/10.3390/foods11131955 - 01 Jul 2022

Cited by 4 | Viewed by 1768

Abstract

In this study, the in vitro bioavailability of rosehip infusion phenolics, mainly catechin, as a response to conventional and non-thermal treatments by combining gastrointestinal digestion and a Caco-2 cell culture model, was investigated. After application of thermal treatment (TT, 85 °C/10 min), high [...] Read more.

In this study, the in vitro bioavailability of rosehip infusion phenolics, mainly catechin, as a response to conventional and non-thermal treatments by combining gastrointestinal digestion and a Caco-2 cell culture model, was investigated. After application of thermal treatment (TT, 85 °C/10 min), high pressure (HPP, 600 MPa/5 min) or pulsed electric field (PEF, 15 kJ/kg) processing, all samples were subjected to simulated gastrointestinal digestion. Then, the amount of maximum non-toxic digest ratio was determined by the cytotoxicity sulforhodamine B (SRB) assay. Next, Caco-2 cells were exposed to 1:5 (v/v) times diluted digests in order to simulate the transepithelial transportation of catechin. Results showed that non-thermally processed samples (5.19 and 4.62% for HPP and PEF, respectively) exhibited greater transportation across the epithelial cell layer compared to than that of the TT-treated sample (3.42%). The present study highlighted that HPP and PEF, as non-thermal treatments at optimized conditions for infusions or beverages, can be utilized in order to enhance the nutritional quality of the final products. Full article

(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)

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13 pages, 2028 KiB

Open AccessArticle

The Physicochemical Properties and Antioxidant Activity of Spirulina (Artrhospira platensis) Chlorophylls Microencapsulated in Different Ratios of Gum Arabic and Whey Protein Isolate

by Zhi-Hong Zhang, Bangjie Yu, Qili Xu, Zhenyu Bai, Kai Ji, Xianli Gao, Bo Wang, Rana Muhammad Aadil, Haile Ma and Rensong Xiao

Foods 2022, 11(12), 1809; https://doi.org/10.3390/foods11121809 - 20 Jun 2022

Cited by 8 | Viewed by 2311

Abstract

Spirulina (Artrhospira platensis) is rich in chlorophylls (CH) and is used as a potential natural additive in the food industry. In this study, the CH content was extracted from spirulina powder after ultrasound treatment. Microcapsules were then prepared at different ratios [...] Read more.

Spirulina (Artrhospira platensis) is rich in chlorophylls (CH) and is used as a potential natural additive in the food industry. In this study, the CH content was extracted from spirulina powder after ultrasound treatment. Microcapsules were then prepared at different ratios of gum Arabic (GA) and whey protein isolate (WPI) through freeze-drying to improve the chemical stability of CH. As a result, a* and C* values of the microcapsules prepared from GA:WPI ratios (3:7) were −8.94 ± 0.05 and 15.44 ± 0.08, respectively. The GA fraction increased from 1 to 9, and encapsulation efficiency (EE) of microcapsules also increased by 9.62%. Moreover, the absorption peaks of CH at 2927 and 1626 cm⁻¹ in microcapsules emerged as a redshift detected by FT-IR. From SEM images, the morphology of microcapsules changed from broken glassy to irregular porous flake-like structures when the GA ratio increased. In addition, the coated microcapsules (GA:WPI = 3:7) showed the highest DPPH free radical scavenging activity (SA_DPPH) (56.38 ± 0.19) due to low moisture content and better chemical stability through thermogravimetric analysis (TGA). Conclusively, GA and WPI coacervates as the wall material may improve the stability of CH extracted from spirulina. Full article

(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)

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12 pages, 1969 KiB

Open AccessCommunication

Design of Saline Gel Coil for Inner Heating of Electrolyte Solution and Liquid Foods under Induced Electric Field

by Lingtao Zhang, Fan Liu, Ting Wang, Shilin Wu, Yamei Jin, Na Yang and Xueming Xu

Foods 2022, 11(2), 213; https://doi.org/10.3390/foods11020213 - 13 Jan 2022

Cited by 4 | Viewed by 1814

Abstract

As an emerging electrotechnology, induced electric field has attracted extensive attention in the development of innovative heat treatment equipment. In this study, a resistance heating unit based on induced electric field was built for inner heating of aqueous electrolyte solutions as well as [...] Read more.

As an emerging electrotechnology, induced electric field has attracted extensive attention in the development of innovative heat treatment equipment. In this study, a resistance heating unit based on induced electric field was built for inner heating of aqueous electrolyte solutions as well as liquid foods, such as vinegar. NaCl solutions and liquid foods with different conductivity were used to investigate the thermal effect and temperature rise of samples. Saline gel composed of 3% agar powder and 20% NaCl acted as a coil of conductor for inducing high-level output voltage. The utilization of the saline gel coil significantly improved the power conversion efficiency of the heating unit as well as the heating rate. The results revealed that duty cycle and applied frequency had immediate impact on the efficiency of inner heating. Additionally, the rate of temperature rise was proportional to the conductivity of the sample. The temperature of 200 mL NaCl solution (0.6%) increased from 25 °C to 100 °C in 3 min at 40% duty cycle and 60 kHz of applied frequency, and it was a circulating-flow process. The maximum temperature rise of black vinegar was 39.6 °C in 15 s at 60 kHz and 60% duty cycle, while that of white vinegar was 32.2 °C in 30 s under same conditions, whereas it was a continuous-flow process. This novel heating system has realized the inner heating of liquid samples. Full article

(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)

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Review

Jump to: Research

19 pages, 1758 KiB

Open AccessReview

Subcritical and Supercritical Fluids to Valorize Industrial Fruit and Vegetable Waste

by Muhammad Talha Afraz, Xindong Xu, Muhammad Adil, Muhammad Faisal Manzoor, Xin-An Zeng, Zhong Han and Rana Muhammad Aadil

Foods 2023, 12(12), 2417; https://doi.org/10.3390/foods12122417 - 20 Jun 2023

Cited by 2 | Viewed by 1613

Abstract

The valorization of industrial fruit and vegetable waste has gained significant attention due to the environmental concerns and economic opportunities associated with its effective utilization. This review article comprehensively discusses the application of subcritical and supercritical fluid technologies in the valorization process, highlighting [...] Read more.

The valorization of industrial fruit and vegetable waste has gained significant attention due to the environmental concerns and economic opportunities associated with its effective utilization. This review article comprehensively discusses the application of subcritical and supercritical fluid technologies in the valorization process, highlighting the potential benefits of these advanced extraction techniques for the recovery of bioactive compounds and unconventional oils from waste materials. Novel pressurized fluid extraction techniques offer significant advantages over conventional methods, enabling effective and sustainable processes that contribute to greener production in the global manufacturing sector. Recovered bio-extract compounds can be used to uplift the nutritional profile of other food products and determine their application in the food, pharmaceutical, and nutraceutical industries. Valorization processes also play an important role in coping with the increasing demand for bioactive compounds and natural substitutes. Moreover, the integration of spent material in biorefinery and biorefining processes is also explored in terms of energy generation, such as biofuels or electricity, thus showcasing the potential for a circular economy approach in the management of waste streams. An economic evaluation is presented, detailing the cost analysis and potential barriers in the implementation of these valorization strategies. The article emphasizes the importance of fostering collaboration between academia, industry, and policymakers to enable the widespread adoption of these promising technologies. This, in turn, will contribute to a more sustainable and circular economy, maximizing the potential of fruit and vegetable waste as a source of valuable products. Full article

(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)

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18 pages, 1294 KiB

Open AccessEditor’s ChoiceReview

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

by Prasad Chavan, Pallavi Sharma, Sajeev Rattan Sharma, Tarsem Chand Mittal and Amit K. Jaiswal

Foods 2022, 11(1), 122; https://doi.org/10.3390/foods11010122 - 04 Jan 2022

Cited by 64 | Viewed by 9670

Abstract

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by [...] Read more.

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications. Full article

(This article belongs to the Special Issue Application of Emerging Nonthermal Technologies in the Food Industry)

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