Article
Food Science & Technology
Marta Igual, Faustine Moreau, Purificacion Garcia-Segovia, Javier Martinez-Monzo
Summary: Food waste is a significant concern globally and locally, with one-third of food production lost or wasted worldwide. This study aimed to utilize beetroot byproducts to produce value-added snacks. The snacks were made through extrusion and heat expansion, and the effect of water and beetroot byproduct content on their properties was investigated. The results showed that samples with higher water content required more expansion time and snacks with 25% water content displayed better results. The incorporation of beetroot byproducts improved the functional value of the snacks and increased their antioxidant capacity.
Article
Engineering, Chemical
Silvia Lazar, Oana Emilia Constantin, Georgiana Horincar, Doina Georgeta Andronoiu, Nicoleta Stanciuc, Claudia Muresan, Gabriela Rapeanu
Summary: This study investigated the use of antioxidant-rich beetroot peels powder (BPP) in mayonnaise formulation. The results showed that the addition of BPP improved the phytochemical composition, sensory characteristics, viscosity, color, and textural properties of mayonnaise. BPP could be used as a natural ingredient in various value-added emulsions.
Article
Food Science & Technology
Martha Azucena Flores-Mancha, Martha Graciela Ruiz-Gutierrez, Ana Luisa Renteria-Monterrubio, Rogelio Sanchez-Vega, Juliana Juarez-Moya, Eduardo Santellano-Estrada, America Chavez-Martinez
Summary: Yogurt added with lyophilized beetroot extract encapsulated with maltodextrin had higher sensory quality and antioxidant activity. The addition of encapsulated beetroot extract did not modify rheological characteristics, but significantly reduced syneresis and increased protein content and antioxidant activity.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Vanessa Cosme Ferreira, William Gustavo Sganzerla, Tiago Linhares Cruz Tabosa Barroso, Luiz Eduardo Nochi Castro, Leda Maria Saragiotto Colpini, Tania Forster-Carneiro
Summary: This study evaluated the use of a semi-continuous high-pressure hydrothermal process for the recovery of value-added products from pitaya peel. The results showed that extraction temperatures between 40 and 80 degrees Celsius promoted the recovery of betacyanin, malic acid, and citric acid. The hydrolysis temperatures between 150 and 210 degrees Celsius produced sugars, but temperatures above 180 degrees Celsius generated Maillard reaction products, increasing the total phenolic compounds and antioxidant activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Yue Wu, Shunyu Yao, Bhakti Anand Narale, Akalya Shanmugam, Srinivas Mettu, Muthupandian Ashokkumar
Summary: Ultrasonic processing has the potential to convert waste from the food and agriculture industry into value-added products. It is considered a green technology and can be used to extract bioactive substances and produce bioenergy.
Article
Biochemistry & Molecular Biology
Martha A. Flores-Mancha, Martha G. Ruiz-Gutierrez, Rogelio Sanchez-Vega, Eduardo Santellano-Estrada, America Chavez-Martinez
Summary: The study evaluated the effects of different beet extract on the physicochemical characteristics, antioxidant activity, betalains, etc. of stirred yogurt, showing that the addition of beet extract significantly increased the antioxidant activity of yogurt, with betalains being the main active compounds responsible for this effect.
Article
Food Science & Technology
Flavia Bianchi, Marina Punsch, Elena Venir
Summary: In recent years, there is an increasing interest in developing health-promoting and disease-preventing functional foods. Beetroot, with its antioxidant activity and vivid color, is a promising vegetable. This study evaluated the quality of pure beetroot and apple juices, and their mixture, by measuring changes in color, betalain content, and antioxidant activity during processing and storage. Storage led to color modifications, reduction of betalains, and antioxidant activity, with a calculated shelf-life of 65 days for apple and beetroot juice blends at room temperature.
Article
Chemistry, Multidisciplinary
Moh Moh Zin, Areej Alsobh, Arijit Nath, Attila Csighy, Szilvia Banvolgyi
Summary: The study aimed to concentrate beneficial compounds from beetroot through membrane filtration, resulting in higher increase of bioactive compounds in flesh compared to peel, as well as higher antioxidant activity in flesh.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Applied
Barbara Kusznierewicz, Marika Mroz, Izabela Koss-Mikolajczyk, Jacek Namiesnik
Summary: This study presents methods for assessing the health quality of products containing betalains, comparing data on phytochemical composition of beetroot cultivars using various techniques. Identified that betalain contributes about 50% to the antioxidant activity in red beetroot. Photometric measurements are recommended for simple analysis of betacyanin and betaxanthin content, while liquid chromatography techniques provide more precise information. The combination of liquid chromatography with high-resolution mass spectrometry is recommended for more detailed metabolomics studies, identifying sixty-four phytochemicals in beetroot samples.
Article
Chemistry, Multidisciplinary
Margarita Panagiotopoulou, Sofia Papadaki, Helen Bagia, Magdalini Krokida
Summary: This study utilized olive leaves derived from oil mills waste to extract valuable bioactive compounds, which were then encapsulated using optimized spray drying to preserve their quality. The encapsulation system was thoroughly studied, and the resulting microparticles were successfully incorporated into cosmetic and food supplement formulations.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2022)
Review
Food Science & Technology
Ana Cristina De Aguiar Saldanha Pinheiro, Francisco J. Marti-Quijal, Francisco J. Barba, Silvia Tappi, Pietro Rocculi
Summary: The crustacean processing industry has seen significant growth in recent decades, leading to the production of numerous valuable by-products. These by-products contain proteins, lipids, and carotenoids, such as astaxanthin and chitin, with bioactivities like antimicrobial, antioxidant, and anti-cancer properties. Non-thermal technologies have emerged as promising tools to recover these valuable compounds, which can be used in various industries. Furthermore, case studies on the current applications of these recovered compounds in the seafood industry show potential for long-term sustainability and increased value in the seafood sector.
Article
Food Science & Technology
Maria Eduarda Marques Soutelino, Daniele Brandao da Silva, Ramon da Silva Rocha, Bianca Cristina Rocha de Oliveira, Erick Almeida Esmerino, Adriano Gomes da Cruz, Eliane Teixeira Marsico, Adriana Cristina de Oliveira Silva
Summary: Beetroot syrup can be used in yogurt as a natural alternative to artificial coloring, providing health benefits through the formation of bioactive compounds. It exhibits antioxidant activity, inhibits enzyme activity, and is well-received by consumers in terms of sensory attributes.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ramon Bocker, Eric Keven Silva
Summary: The worldwide food market is replacing artificial colorants with natural alternatives, but the high production cost and low stability of natural pigments still pose challenges. Pulsed electric field technology has emerged as a promising non-thermal alternative for extracting natural colorings by affecting cell structures. This review provides an overview of the extraction of natural pigments using pulsed electric field technology.
Review
Food Science & Technology
Danyelly Silva Amorim, Isabelly Silva Amorim, Renan Campos Chiste, Jose Teixeira Filho, Fabiano Andre Narciso Fernandes, Helena Teixeira Godoy
Summary: Plasma is considered the fourth state of matter and cold plasma has been proposed as an alternative to thermal treatments for preserving thermolabile bioactive compounds. This review summarizes the effects of cold plasma on natural pigments, including the changes in chlorophylls, carotenoids, anthocyanins, and betalains. Cold plasma can degrade cell membranes and promote the release of pigments, but the reactive species in cold plasma can also cause pigment degradation. Optimization of the extraction process is necessary for utilizing cold plasma technology in pigment extraction.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Eman M. Abdo, Hanem M. M. Mansour, Amira M. Galal Darwish, Sobhy Ahmed El-Sohaimy, Mohamed A. E. Gomaa, Omayma E. Shaltout, Marwa G. Allam
Summary: This study investigated the potential use of beetroot stalk water extract (BSE) as a functional colorant in raspberry-flavored stirred yogurt. The results showed that BSE contains a considerable amount of betalains and phenolic compounds, which can improve the stability and nutritional quality of the yogurt.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
K. S. Srikanth, Vijay Singh Sharanagat, Yogesh Kumar, Lochan Singh, Rajat Suhag, Dhruv Thakur, Ashutosh Tripathy
Summary: This study focused on the impact of different drying temperatures and pre-treatments on the functional, thermo-pasting, and antioxidant properties of elephant foot yam powder. The findings suggest that drying temperature and pre-treatments have significant effects on the absorption capacity, foaming properties, emulsion stability, pasting properties, and antioxidant properties of the powder.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Food Science & Technology
Manoj Kumar, Rajat Suhag, Muzaffar Hasan, Sangram Dhumal, Radha, R. Pandiselvam, Marisennayya Senapathy, Vellaikumar Sampathrajan, Sneh Punia, Ali A. S. Sayed, Surinder Singh, John F. Kennedy
Summary: Black soybean is a nutritious legume rich in bioactive compounds, such as anthocyanins, phenolic acids, and isoflavones. Traditional extraction methods are simple but use toxic solvents, while modern methods are more environmentally friendly and yield higher extraction efficiency. Black soybean exhibits various biological activities, including antioxidant, anti-cancer, and anti-diabetic effects, making it a promising source for functional food and nutraceutical development.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Gaurav Kumar, Nitin Kumar, Pramod K. Prabhakar, Anand Kishore
Summary: Drying is a common method for food preservation and foam mat drying, a mild technique for semiliquid and liquid food, has shown promising results. Foam mat drying involves converting liquid food into foam using surfactant additives and then drying it with hot air. Hybrid techniques like foam mat freeze drying and foamed spray drying have enhanced the properties of powders.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Rajat Suhag, Rohit Kumar, Atul Dhiman, Arun Sharma, Pramod K. Prabhakar, Krishna Gopalakrishnan, Ritesh Kumar, Anurag Singh
Summary: Nanotechnology has profound applications in various fields, including food science and technology. Chemical methods traditionally used for nanoparticle synthesis have limitations in terms of sensitivity and energy consumption. Recent research has focused on developing easy, nontoxic, cost-effective, and environment-friendly synthesis methods. Biosynthesis of nanoparticles using bioactive compounds from fruit peel presents a viable alternative with potential applications in nutraceutical and pharmaceutical delivery.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Navratan Sharma, Mitali Sahil, Mitali Madhumita, Yogesh Kumar, Pramod K. Prabhakar
Summary: This study investigated the effects of low frequency ultrasonication at varying amplitude on the characteristics of rice bran protein concentrate (RBPC) from different rice varieties. The results showed that ultrasonication treatment altered the microstructure, particle size, hydrophobicity, and secondary structure of RBPC. Additionally, it improved the foaming capacity, foaming stability, oil binding capacity, and changed the rheological and thermal properties of RBPC. Overall, ultrasonication treatment has the potential to modify the functional properties of RBPC.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Engineering, Chemical
Yogesh Kumar, Abhishek Ratan Shelke, Vivek Kumar, Rajat Suhag, Kajol Batta, Prapti Gupta, Pramod K. K. Prabhakar, Murlidhar Meghwal
Summary: Engineering properties of wild banana seeds were studied at different moisture contents. Physical dimensions, seed surface area, seed volume, and thousand seed mass increased linearly with moisture content. Porosity decreased while bulk density and true density increased. The angle of repose and static coefficient of friction also increased with moisture content. Thermal conductivity and volumetric specific heat increased, while thermal diffusivity decreased with increasing moisture content.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Review
Food Science & Technology
Atul Dhiman, Kavita Thakur, Vijaya Parmar, Savita Sharma, Rajan Sharma, Gurkirat Kaur, Baljit Singh, Rajat Suhag
Summary: The popularity of plant-based proteins has greatly increased in recent years due to their health-promoting effects, environmental friendliness, the ability to overcome malnutrition and sustainability challenges. However, their functional properties have limited their use as key ingredients in comparison to animal proteins. Plant proteins have lower digestibility and lack certain techno-functional properties required for the development of plant-based food products. In order to improve the quality, functionality, and digestibility of plant proteins, novel processing technologies such as high-pressure processing, microfluidization, electrospraying, and ultrasounds have been employed. These techniques enhance the application of plant proteins as functional ingredients, increasing their solubility, gelation, water holding capacity, emulsifying, and foaming properties.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Atul Dhiman, Ramandeep Kaur, Rajat Chandel, Satish Kumar, Baljit Singh, Dharminder Kumar, Vikas Kumar, Rajat Suhag
Summary: This study investigated the effects of different blanching methods (dip blanching, steam blanching, and microwave blanching) on the physicochemical, functional, bioactive, and structural characteristics of okra. Blanching significantly changed the color and water activity of okra. Microwave blanching improved water and oil absorption capacity and rehydration ratio. The retention of bioactive compounds followed the trend of microwave blanching > steam blanching > dip blanching. The results suggest that microwave blanched okra powder has potential as a techno-functional food ingredient for industrial applications.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Review
Food Science & Technology
Tamanna Sharma, Prabhjot Kaur, Rajni Saini, Atul Dhiman, Satish Kumar, Ajay Sharma, Rakesh Sharma
Summary: Carrots, as root vegetables, are rich in nutrients and antioxidants. To maintain their nutritional composition and phytochemical profile, novel processing techniques have been developed. These innovative technologies not only meet consumer demands for safe and minimally processed products, but also result in environmentally-friendly and sustainable food production methods. The primary discoveries in this review focus on the minimal processing of carrots using innovative technologies to preserve their fundamental quality and improve bioavailability of bioactive components.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Rajat Suhag, Shivam Singh, Yogesh Kumar, Pramod K. Prabhakar, Murlidhar Meghwal
Summary: The aim of this study was to investigate the effects of high-pressure microfluidization on the physicochemical attributes, antioxidant, enzymatic, and microbiological activity of ginger rhizome (Zingiber officinale Roscoe) juice. The findings showed that microfluidization significantly decreased the particle size of ginger rhizome juice and increased the release of phenolic compounds and pigments, resulting in improved antioxidant activity. The study also revealed that microfluidization had no noticeable impact on enzyme activity and effectively reduced the amount of aerobic bacteria, yeast, and molds.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Review
Food Science & Technology
Priyanka Thakur, Rajat Suhag, Atul Dhiman, Satish Kumar
Summary: This review article provides an overview of black carrots, highlighting their nutritional and functional benefits, including antioxidants, vitamins, and minerals. It discusses the bioactive compounds present in black carrot and the effects of postharvest processing methods on preserving and stabilizing these compounds. Furthermore, it emphasizes the incorporation of black carrot into various food products and their impact on nutritional enhancement.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Environmental Sciences
Anika Panwar, Vikas Kumar, Atul Dhiman, Priyanka Thakur, Vishal Sharma, Ajay Sharma, Satish Kumar
Summary: Fruits and vegetables are highly perishable and play important roles in nutrition and economic sustainability. Nanoemulsion-based carriers have the potential to extend shelf life, improve quality, and reduce post-harvest losses. However, further research is needed to evaluate the safety and potential toxicity of these carriers.
ENVIRONMENTAL RESEARCH
(2024)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)