Review
Nutrition & Dietetics
Carmen C. Tadini, Jorge A. W. Gut
Summary: This article provides an overview of the main heating unit operations used in the food industry, emphasizing the importance of food safety. Examples are given to illustrate the significance of physical processing in food transformation. The challenges faced by the food industry are highlighted and the need for research and application of new thermal and non-thermal technologies is mentioned.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Fabio Masotti, Stefano Cattaneo, Milda Stuknyte, Ivan De Noni
Summary: This review provides an overview of the current literature on non-thermal treatments as alternatives to the thermal treatment of drinking milk. High hydrostatic pressure is currently the only alternative to HTST pasteurization used for cold pasteurized drinking milk. Many emerging non-thermal processing technologies show potential in lab-scale experiments, but face regulatory, technological, and economic hurdles for industrial scaling-up.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Bhawna Bisht, Pooja Bhatnagar, Prateek Gururani, Vinod Kumar, Mahipal Singh Tomar, Rajat Sinhmar, Nitika Rathi, Sanjay Kumar
Summary: Food irradiation is an energy-efficient method of food preservation that extends shelf-life of fruits and vegetables, reduces microbial load, and positively affects nutritional properties.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Ronja Hueppe, Katrin Zander
Summary: With the growing consumer demand for natural and healthy convenient food, the demand for organic convenience food has also increased. Consumers prefer organic processing technologies that maintain the product's naturalness, have fewer processing steps, and low environmental impact. Engaging consumers in understanding the benefits of processing technologies, rather than specific details, remains challenging when developing new technologies.
Article
Food Science & Technology
Vasco Lima, Jorge A. Saraiva
Summary: This study reviews the inactivation of different microorganisms observed in hyperbaric storage studies. The results show that microbial inactivation frequently reaches levels below the detection limit, with reductions of over 6 log units. Factors such as pressure level, temperature, storage duration, food composition, pH, and water activity impact the inactivation process.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Amanda Helstad, Ali Marefati, Cecilia Ahlstrom, Marilyn Rayner, Jeanette Purhagen, Karolina Ostbring
Summary: This study investigated the effect of high-pressure pasteurization on the shelf life and properties of soy okara. The results showed that high-pressure pasteurization can effectively reduce microbial growth in soy okara and maintain its functional properties. However, further research is needed to optimize the process and exclude potential food safety risks.
Review
Food Science & Technology
Wanli Zhang, Yonggui Pan, Yueming Jiang, Zhengke Zhang
Summary: This study summarizes the application of gas fumigation technology in postharvest fruit quality management and the related biochemical mechanisms. Gas fumigants, such as SO2, ClO2, ozone, NO, CO, 1-MCP, essential oils, H2S, and ethanol, have been found to effectively improve postharvest fruit quality by delaying senescence, inhibiting browning, controlling disease, and alleviating chilling injury. Gas preservatives play multiple roles in postharvest fruit quality control, including antifungal agent, anti-browning agent, redox agent, ethylene inhibitors, elicitor, and pesticide remover. Recent developments in slow-release gas fumigation treatments suggest potential for improved performance. However, some gas fumigants may have side effects on the fruit, which needs to be addressed with combined treatments.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
George Katsaros, Shigenobu Koseki, Tian Ding, Vasilis P. Valdramidis
Summary: Ice refrigeration is a widely used method for food preservation, and the production of safe edible ice with antimicrobial properties has become increasingly important for food safety and human health in recent years. Technologies such as cold atmospheric plasma and acidic electrolysis of water are proposed for producing safe ice, and the potential use of ultraviolet light-emitting diode (UVC-LED) irradiation for efficient disinfection of edible ice is also discussed.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Review
Materials Science, Multidisciplinary
Marcos Silva de Sousa, Andersen Escobar Schlogl, Felipe Ramalho Estanislau, Victor Gomes Lauriano Souza, Jane Selia dos Reis Coimbra, Igor Jose Boggione Santos
Summary: Nanotechnology plays a crucial role in food packaging, extending shelf life, enhancing food safety, and providing information to consumers. However, safety considerations and regulations need to be addressed, as potential risks to human health and the environment exist. Despite challenges, nanotechnology-based packaging offers the potential for advancements in food preservation and substantial benefits for manufacturers and consumers.
Review
Food Science & Technology
Marina Ramos, Cristina Mellinas, Ignacio Solaberrieta, Maria Carmen Garrigos, Alfonso Jimenez
Summary: The increased demand for minimally processed fresh vegetables by consumers has led to research on the combination of emulsion techniques and coatings to improve food quality and introduce natural and multifunctional additives. Nano- or micro-emulsions play a crucial role in releasing active agents to protect food from degradation.
Article
Food Science & Technology
Thatchajaree Mala, Muhammad Bilal Sadiq, Anil Kumar Anal
Summary: The study investigated the effects of thermosonication on fresh pineapple juice, optimizing processing variables using response surface methodology. It was found that TS treatment resulted in significantly higher nutritional and quality parameters retention compared to conventional pasteurization methods.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Barbara Morandi Lepaus, Barbara Santos Valiati, Bruna Gasparini Machado, Manueli Monciozo Domingos, Marcela Nobre Silva, Leonardo Faria-Silva, Patricia Campos Bernardes, Daniela da Silva Oliveira, Jackline Freitas Brilhante de Sao Jose
Summary: Fruits and vegetables are rich in vitamins and compounds with antioxidant properties, but the nutritional value of fruit and vegetable juice deteriorates quickly due to microorganisms and enzymatic action. Thermal treatments can affect the vitamins and antioxidants in juices, so ultrasound has been studied as a green alternative. Ultrasound can preserve the nutritional quality of juices, but its impact on macronutrients is less researched.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Qi Yu, Jiao Liu, Jing Yang, Yongjiang Lou, Yongyong Li, Min Zhang
Summary: Marine-capture shrimp is a type of shrimp with high nutritional and economic value, rich in protein, trace elements, and essential amino acids. Preserving marine-capture shrimp is challenging due to its perishability, but low-temperature preservation is the predominant strategy. This review presents the current status, key preservation issues, and various preservation technologies for extending the shelf life of marine-capture shrimp.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Review
Engineering, Chemical
KeChrist Obileke, Helen Onyeaka, Taghi Miri, Ozioma Forstinus Nwabor, Abarasi Hart, Zainab T. Al-Sharify, Shahad Al-Najjar, Christian Anumudu
Summary: Ensuring food safety is a crucial concern for researchers and food engineers. Various microorganisms can contaminate food products, but traditional thermal processes have limitations. This study reviewed the potential applications of novel technologies such as radio frequency, pulsed light, and cold plasma for pasteurizing food products. It concluded that traditional thermal processes are useful but not suitable for temperature-sensitive foods. Hurdle technology, which combines multiple techniques, is recommended for better germicidal results.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Review
Food Science & Technology
Elodie Sarron, Pascale Gadonna-Widehem, Thierry Aussenac
Summary: Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing, helping to avoid biological growth on vegetables and maintain their appearance and sensorial qualities, ultimately prolonging shelf-life.
Article
Food Science & Technology
Caroline N. Almada, Carine N. Almada-Erix, Aline R. Roquetto, Valfredo A. Santos-Junior, Lucelia Cabral, Melline F. Noronha, Any Elisa S. S. Goncalves, Philipe dos Santos, Andrey dos Santos, Julian Martinez, Pablo C. Lollo, Whyara K. A. Costa, Marciane Magnani, Anderson S. Sant'Ana
Summary: This study found that paraprobiotics obtained through different inactivation methods can have varying effects on biochemical parameters and intestinal microbiota in rats, with irradiation and supercritical CO2 inactivated Bifidobacterium lactis showing significant impact on blood lipids and renal function.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2021)
Article
Environmental Sciences
Lucelia Cabral, Patricia Giovanella, Elisa Pais Pellizzer, Elias Hideo Teramoto, Chang Hung Kiang, Lara Duraes Sette
Summary: In recent decades, hydrocarbon concentrations in soil and water have increased due to accidents or operations involving crude oil and petroleum input into the environment. Bioremediation has emerged as an effective environmental recovery approach, utilizing hydrocarbon compounds as growth substrates for microorganisms, contributing to the stabilization of impacted areas.
Article
Food Science & Technology
Hugo Scudino, Jonas T. Guimaraes, Lucelia Cabral, Victor Borin Centurion, Andresa Gomes, Arthur S. Orsi, Rosiane L. Cunha, Anderson S. Sant'Ana, Adriano G. Cruz
Summary: This study demonstrated that high-intensity ultrasound (HIUS) processing can reduce the fat droplet size in whole milk, improving its physical stability. After HIUS treatment, Acinetobacter, Kluyvera and Serratia became the dominant bacterial genera in the milk samples.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Lucelia Cabral, Gabriela F. Persinoti, Douglas A. A. Paixao, Marcele P. Martins, Mariana A. B. Morais, Mariana Chinaglia, Mariane N. Domingues, Mauricio L. Sforca, Renan A. S. Pirolla, Wesley C. Generoso, Clelton A. Santos, Lucas F. Maciel, Nicolas Terrapon, Vincent Lombard, Bernard Henrissat, Mario T. Murakami
Summary: In this study, Cabral et al. analyzed the gut microbiome of capybara, the largest living rodent, and identified enzymatic mechanisms for the breakdown of lignocellulosic biomass. They also discovered two families of carbohydrate-active enzymes. The findings shed light on the microbial community composition and metabolic pathways involved in the conversion of dietary fibers into short-chain fatty acids, and provide insights into the untapped reservoir of enzymatic mechanisms in the capybara gut microbiota.
NATURE COMMUNICATIONS
(2022)
Article
Biotechnology & Applied Microbiology
Georgianna de Araujo Henriques Ferreira, Marciane Magnani, Lucelia Cabral, Larissa Ramalho Brandao, Melline Fontes Noronha, Josiane de Campos Cruz, Evandro Leite de Souza, Jose Luiz de Brito Alves
Summary: This study evaluated the effects of a potential probiotic formulation on cardiometabolic disorders and gut microbiota derangements caused by a high-fat diet. The results showed that the probiotic formulation improved gut microbiota composition and alleviated symptoms such as hyperlipidemia, insulin resistance, autonomic dysfunction, and hypertension.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Article
Food Science & Technology
Janne Santos de Morais, Lucelia Cabral, Whyara Karoline Almeida da Costa, Lilian Osmari Uhlmann, Marcos dos Santos Lima, Melline Fontes Noronha, Silvana Alves dos Santos, Marta Suely Madruga, Lary Souza Olegario, Roger Wagner, Anderson S. Sant'Ana, Marciane Magnani
Summary: This study evaluated the chemical composition, color parameters, volatile compounds, and microbiota of edible purple flowers cultivated in biocompost and traditional organic systems. The flowers cultivated in biocompost exhibited higher levels of anthocyanins, flavonols, sugars, organic acids, aldehydes, and alcohols, as well as different bacterial and fungal communities.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Soil Science
Gileno Lacerda-Junior, Renan A. A. Pastore, Tiago P. Delforno, Victor B. Centurion, Melline F. Noronha, Joao P. Ventura, Adilson Sartoratto, Itamar S. Melo, Valeria M. Oliveira
Summary: The Caatinga, a Brazilian dry tropical forest, contains diverse lignocellulose-degrading microbes that can be used in the chemical and biofuel industry. This study investigated the microbial dynamics of lignin decomposition in soil microcosms amended with kraft lignin (KL). The results showed rapid and complete biodegradation of lignin-derived compounds by microbial ligninolytic systems, and revealed changes in species richness and diversity in response to KL addition. The research also suggested the potential roles of specific bacterial and fungal species in lignin degradation and the exploration of novel enzymes and microbial candidates for biotechnological applications.
APPLIED SOIL ECOLOGY
(2023)
Article
Pediatrics
Elisabeth B. Cole, Mark Khemmani, Hui Liu, Thomas M. Halverson, Melline Fontes Noronha, Catherine S. Forster, Alan J. Wolfe, Nader Shaikh
Summary: This study aimed to evaluate the role of the urogenital urobiome in children with bladder and bowel dysfunction (BBD) by comparing the urogenital urobiomes of children with and without BBD. The results showed no significant differences in the urogenital urobiomes between the two groups, but the core urogenital urobiome of children with BBD included genera associated with opportunistic infection and/or urinary tract infection (UTI), such as Escherichia, Campylobacter, and Streptococcus. This study was limited by the sample collection method, small sample size, and imbalance in patient characteristics between the two groups.
JOURNAL OF PEDIATRIC UROLOGY
(2023)
Article
Food Science & Technology
Janne Santos de Morais, Lucelia Cabral, Fabricia Franca Bezerril, Lilian Osmari Uhlmann, Marcos dos Santos Lima, Melline F. Noronha, Silvana Alves dos Santos, Marta Suely Madruga, Lary Souza Olegario, Roger Wagner, Anderson S. Sant' Ana, Marciane Magnani
Summary: This study evaluated the instrumental color, sugars, organic acids, phenolics, volatiles, and the indigenous microbiota in edible mini-roses farmed in discarded fruits biocompost and animal manure systems. The results showed that mini-roses farmed in biocompost had higher luminosity and intensity of instrumental red color, a higher concentration of phenolic compounds, and fructose. Mini-roses farmed in biocompost also had higher concentrations of various volatiles related to fruity aroma.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Gizelle de Sa Velasco, Carolina Barbosa Ribeiro, Gustavo Luis de Paiva Anciens Ramos, Gabriel Vasconcellos de Lima Costa, Marcia Cristina Silva, Marco Antonio Pereira da Silva, Leandro Pereira Cappato
Summary: The consumption of dietary supplements in gyms varies across different cities and states in Brazil. The main objective for using supplements is muscle hypertrophy, with whey protein being the most commonly used supplement. However, a concerning finding is the lack of guidance from qualified professionals (such as nutritionists) in supplement use, with many people relying on advice from Physical Education professionals, friends, or self-referral.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Marcos Rafael Sousa Ferreira Martins, Leticia Fleury Viana, Leandro Pereira Cappato
Summary: Food waste has a direct impact on food security, with the estimated global waste being enough to feed around two billion people. Brazil ranks among the top 10 countries in the world with food waste reaching up to 39,000 tons per day. Food and Nutrition units are responsible for producing meals for the community, but also contribute significantly to this waste. Insufficient planning, lack of consumer awareness, and limited menu variety are key factors contributing to the high wastage rate. This study aims to investigate food waste in different types and structures of FNUs in Brazil, analyzing the main causes and proposing actions to address this issue. It advocates for a nationwide awareness campaign and cost reduction for FNUs.
FOOD SCIENCE AND TECHNOLOGY
(2022)