Article
Engineering, Chemical
Thatyane Vidal Fonteles, Maria Karolina de Araujo Barroso, Elenilson de Godoy Alves Filho, Fabiano Andre Narciso Fernandes, Sueli Rodrigues
Summary: Sequential application of ultrasound and ozone processes on cashew apple juice showed different effects on the composition compared to independent processing, with higher retention of flavonoids but possible negative impact on vitamin C and total phenolic compounds. The synergy between ultrasound and ozone also led to reduction in native microbiota counts, indicating a microbiologically safe juice. Further research on the degradation mechanism of bioactive compounds may help in quality modulation of the product.
Article
Food Science & Technology
Anica Bebek Markovinovic, Visnja Stulic, Predrag Putnik, Anamaria Birkic, Maja Jambrovic, Dolores Sasko, Josipa Ljubicic, Branimir Pavlic, Zoran Herceg, Danijela Bursac Kovacevic
Summary: This study investigated the effects of pulsed electric field (PEF) and high-power ultrasound (HPU) combined with hurdle technology on the preservation of bioactive compounds (BACs) and antioxidant activity in stored strawberry juices. The stability of different BACs varied during the hurdle treatment, with total phenols and hydroxycinnamic acids being the most stable. The duration of both treatments had a significant influence on the stability of flavonols and condensed tannins.
Review
Food Science & Technology
Tingting Ma, Jiaqi Wang, Tian Lan, Shihan Bao, Qinyu Zhao, Xiangyu Sun, Xuebo Liu
Summary: This article provides an overview of the application of thermal and non-thermal techniques in the field of fruit and vegetable juice processing, discussing the impact of different technologies on the quality of the juice and the use of different combinations of hurdle technology. It is important for designing and optimizing technical parameters to produce value-added products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Jong Jin Park, Ibukunoluwa Fola Olawuyi, Won Young Lee
Summary: This study utilized hurdle technology to effectively deactivate microbes in soft persimmon juice and improve its quality during storage, with the combination of ascorbic acid and thermo-sonication treatment showing the best results. The hurdle treatment successfully inhibited bacterial and fungal growth, reduced non-enzymatic browning and color change, and maintained the viscosity of the juice throughout the storage period.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Eun-Rae Cho, Dong-Hyun Kang
Summary: This study developed and investigated a combination system of pulsed ohmic heating (POH) and ultraviolet A light-emitting diode (UVA-LED) to enhance pathogen inactivation in various liquids. The combination treatment exhibited a greater reduction in pathogen levels and increased intracellular reactive oxygen species (ROS) generation and lipid peroxidation compared to individual treatments. The combination of POH and UVA-LED could be an effective hurdle technology for food safety.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Muhammad Umair, Saqib Jabbar, Yue Lin, Mustapha Muhammad Nasiru, Jianhao Zhang, Muhammad Abid, Mian Anjum Murtaza, Liqing Zhao
Summary: The combined effect of emerging electro-technology high-voltage cold plasma and non-thermal ultra-high hydrostatic pressure on the quality and stability of carrot juice was evaluated. The combination treatment showed better results in terms of enzyme inactivation and extraction of coloring compounds, phytochemicals, and ascorbic acid. The enhancement of phytochemicals may be due to the disintegration of phenolic dimers caused by the electro-kinetic phenomenon of HVCP.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Lei Yuan, Faizan A. Sadiq, Ni Wang, Zhenquan Yang, Guoqing He
Summary: The modern food processing environment provides ideal conditions for the formation of biofilms by foodborne and spoilage microorganisms, posing a serious problem in the food industry. Biofilms can lead to foodborne illness and spoilage, emphasizing the need for effective control measures such as hurdle technology. Understanding the mechanisms behind biofilm resistance to disinfectants and effective hurdle technologies is essential in ensuring safe food production.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Weijun Chen, Junjie Yang, Nanlan Huang, Qingsheng Zhang, Yang Zhong, Hao Yang, Wenlong Liu, Yang Yue
Summary: This study evaluated the effects of combined treatments of electron beam irradiation with antioxidants on the microbial quality, physicochemical characteristics, and volatiles of vacuum-packed fresh pork during refrigerated storage. The results showed that irradiation treatment effectively suppressed the increase in total plate count, total volatile basic nitrogen, and pH of the samples during storage, and the effects were enhanced by the combination with antioxidants. However, irradiation treatment accelerated lipid and protein oxidation, but these adverse effects were reduced by the combined treatments. The amounts of certain volatiles in the radiation-treated samples were higher compared to the control, but this phenomenon was diminished by the combination treatment with antioxidants.
Article
Food Science & Technology
Isaya Kijpatanasilp, Khursheed Ahmad Shiekh, Saeid Jafari, Randy W. Worobo, Kitipong Assatarakul
Summary: This study evaluated the efficacy of UV radiation and nisin, alone and in combination, in comparison with thermal pasteurization on the microbial inhibition kinetics and physicochemical properties of tangerine juice. UV-149.76 J/cm(2) + nisin (200 ppm) combination showed the highest reduction in spoilage and pathogenic microbes. UV and nisin had no significant effect on pH, TSS, and TA values, but showed notable differences in color analysis and antioxidant activity. UV radiation and nisin combination could be a viable alternative to heat pasteurization during cold storage of fruit juice.
Article
Biochemistry & Molecular Biology
Katarzyna Ratajczak, Agnieszka Piotrowska-Cyplik, Pawel Cyplik
Summary: The short shelf-life and poor microbial quality of minimally processed foods of plant origin is a major problem for the food industry. Research is being conducted on novel techniques combining minimal treatment with disinfection, and the addition of antimicrobial agents appears to be promising for fresh juice. This study found that mixing fresh, nonfiltered, unpasteurized carrot juice with four potential antimicrobials improved the overall microbial quality of the juice during 4 days of storage, but each agent had a different effectiveness towards the microflora groups of carrot juice. The use of antimicrobial agents such as essential oils or their derivatives shows potential for improving the microbial quality and extending the shelf-life of minimally processed foods, but more research is needed.
Review
Food Science & Technology
Claudia Rendueles, Ana Catarina Duarte, Susana Escobedo, Lucia Fernandez, Ana Rodriguez, Pilar Garcia, Beatriz Martinez
Summary: This review summarizes the recent examples of the combined use of bacteriocins and bacteriophages to improve food preservation and reduce the risks associated with foodborne bacteria. Bacteriocins have been extensively studied, while the potential of bacteriophages as food biopreservatives is relatively new.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Erica Tirloni, Cristian Bernardi, Simone Stella
Summary: The objective of this study was to evaluate the inhibitory effect of acetic acid on the growth of L. monocytogenes in artificial brine for mozzarella storage. The results showed that acetic acid was effective in inhibiting the growth of bacteria when its concentration exceeded 24.98 mM.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shubham Kapoor, Manan Preet Singh, Hamed Vatankhah, Gaurav Kr Deshwal, Hosahalli S. Ramaswamy
Summary: The study compared the changes in texture, moisture, acidity, pH, color, texture, and microbiological quality of paneer obtained through different treatments (heat treatment, high-pressure treatment, lactic acid treatment, etc.) during storage. High-pressure treatment of milk significantly increased the yield of paneer, while the addition of lactic acid and high-pressure treatment may enhance the textural stability of paneer but reduce moisture content and increase acidity. High-pressure processing of vacuum-packed paneer led to a compact paneer matrix with higher hardness, moisture expulsion, and yellowness.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Abgail Suelen da Costa Ribeiro, Marta Mitsui Kushida, Rodrigo Rodrigues Petrus
Summary: This study successfully preserved jabuticaba nectar through hurdle technology, by formulating a high-acid nectar, pasteurizing it, and storing it cold. The product had good physicochemical and microbiological characteristics, as well as high sensory scores, with a shelf life of at least 120 days.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Food Science & Technology
Zhao Chen
Summary: In recent years, various conventional and novel food sanitation technologies have been developed. The use of hurdle technology has become a promising approach to overcome the adverse effects of some technologies on the organoleptic properties and nutrients of foods. Chlorine dioxide has gained interest as a food sanitation agent due to its powerful antimicrobial activity and less formation of harmful by-products. However, achieving complete pathogen elimination from foods using chlorine dioxide is still challenging. Therefore, combining chlorine dioxide with other technologies can enhance microbial food safety.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Review
Food Science & Technology
Lucia Cassani, Norma E. Marcovich, Andrea Gomez-Zavaglia
Summary: This review article provides an overview of the scientific research on eco-friendly metal nanoparticles synthesis using algae. It discusses the advantages, limitations, and knowledge gaps of this synthesis route. Additionally, it comprehensively describes the characterization techniques and potential applications of metal nanoparticles in biology and food packaging.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Andrea Gomez-Zavaglia, Lucia Cassani, Elvira Maria Hebert, Esteban Gerbino
Summary: Microorganisms, particularly probiotic bacteria, have great potential in synthesizing metal nanoparticles. While silver, gold, titanium, and selenium nanoparticles have been extensively studied, the synthesis of iron and zinc nanoparticles by probiotics has received less attention. Understanding the synthesis processes, mechanisms, and characterization of these nanoparticles is crucial due to the nutritional relevance of iron and zinc. Moreover, products containing probiotics and minerals have diverse applications in various industries, making them a powerful economic strategy.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Lucia Cassani, Catarina Lourenco-Lopes, Marta Barral-Martinez, Franklin Chamorro, Pascual Garcia-Perez, Jesus Simal-Gandara, Miguel A. Prieto
Summary: This study evaluated the nutritional characteristics, thermochemical properties, and bioactivities of eight edible seaweeds. The results suggest that seaweeds have a rich nutritional profile, potential as an alternative biofuel source, and provide functional benefits.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Chemistry, Applied
Antia G. Pereira, Pascual Garcia-Perez, Lucia Cassani, Franklin Chamorro, Hui Cao, Francisco J. Barba, Jesus Simal-Gandara, Miguel A. Prieto
Summary: Camellia japonica is a widely distributed medicinal plant with rich bioactive compounds. It contains thousands of bioactive ingredients, mainly phenolic compounds, with antioxidant, antimicrobial, anti-inflammatory, and anticancer activities, which can enhance health. Therefore, achieving an efficient industrialization process for Camellia japonica is of great importance.
Article
Food Science & Technology
Barbara Tomadoni, Maria Jose Fabra, Amparo Lopez-Rubio
Summary: The electrohydrodynamic process is an effective technology for producing ultrafine fibers or capsules from polymer solutions. Phycocolloids have attracted interest for their biological activities and renewability, but there are challenges in using electrospinning/electrospraying technologies due to their gelling properties. Strategies are being explored to improve processability and create phycocolloid-based materials for food applications.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Food Science & Technology
Aurora Silva, Lucia Cassani, Clara Grosso, Paula Garcia-Oliveira, Stephanie L. Morais, Javier Echave, Maria Carpena, Jianbo Xiao, M. Fatima Barroso, Jesus Simal-Gandara, Miguel A. Prieto
Summary: This article reviews the bioactive compounds from brown algae and discusses their biological activities and applications in nutraceuticals. It also examines delivery strategies to overcome challenges associated with using algae-derived compounds and presents the current commercial and legal status of ingredients from brown algae.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Antia G. Pereira, Maria Fraga-Corral, Paula Garcia-Oliveira, Paz Otero, Anton Soria-Lopez, Lucia Cassani, Hui Cao, Jianbo Xiao, Miguel A. Prieto, Jesus Simal-Gandara
Summary: The increasing world population and the resulting demand for food have led to the urgent need for alternative and sustainable resources. Among them, aquaculture has been identified as a promising source of high-quality protein, but it requires significant amounts of fish protein. Single-cell protein (SCP) derived from microbes or algae offers a potential solution to replace fish protein, and its sustainable production can be achieved by utilizing residues from other industries.
Article
Chemistry, Medicinal
Catarina Lourenco-Lopes, Anxo Carreira-Casais, Maria Carperna, Marta Barral-Martinez, Franklin Chamorro, Cecilia Jimenez-Lopez, Lucia Cassani, Jesus Simal-Gandara, Miguel A. A. Prieto
Summary: This study optimized the extraction conditions of fucoxanthin (Fx) from U. pinnatifida using emerging techniques, such as microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). The highest Fx concentrations obtained were 58.83 mg Fx/g E for MAE and 124.39 mg Fx/g E for UAE, with short extraction times and low energy consumption. These results can be further explored for industrial applications.
Review
Biochemistry & Molecular Biology
Pauline Donn, Paula Barciela, Ana Perez-Vazquez, Lucia Cassani, Jesus Simal-Gandara, Miguel A. A. Prieto
Summary: Verbascum sinuatum (V. sinuatum) is a plant commonly used in traditional medicine for its bioactive compounds with diverse therapeutic activities, including anti-cancer, antioxidant, and neuroprotective effects. Various extraction techniques have been used to isolate the bioactive compounds from V. sinuatum, but the use of green extraction techniques is recommended due to their advantages over conventional methods. The incorporation of these compounds in the food and pharmaceutical industries holds great potential for the development of functional food ingredients and drugs/cosmetics.
Review
Biochemistry & Molecular Biology
Ana Perez-Vazquez, Maria Carpena, Paula Barciela, Lucia Cassani, Jesus Simal-Gandara, Miguel A. Prieto
Summary: Seaweeds are gaining attention in the food industry due to their composition of various nutrients and bioactive compounds. Pressurized liquid extraction (PLE) is a green technique used to extract these components from seaweeds efficiently. By optimizing parameters such as solvent, temperature, pressure, extraction time, and number of cycles, PLE can extract target analytes in a short time period while using less solvent. Combining PLE with other techniques, such as PLE-SFE-CO2, is the best option for obtaining a high yield and economic feasibility. The compounds extracted from seaweeds can be incorporated into food packaging, food products, and animal feed to improve their nutritional and technological properties.
Article
Chemistry, Medicinal
Catarina Lourenco-Lopes, Aurora Silva, Paula Garcia-Oliveira, Anton Soria-Lopez, Javier Echave, Clara Grosso, Lucia Cassani, Maria Fatima Barroso, Jesus Simal-Gandara, Maria Fraga-Corral, Miguel A. Prieto
Summary: This study investigated the kinetic behavior of Fucoxanthin (Fx) and optimized the time, temperature, and ethanol concentration variables for the best Fx yield from Undaria pinnatifida using conventional heat extraction. The content, extraction yield, and purity of Fx were determined and the optimal conditions for each were identified. The results provide valuable information for potential applications in various industries and can help reduce energy and solvent consumption while maximizing extraction yields.
Review
Food Science & Technology
Andrea Gomez-Zavaglia, Lillian Barros, Miguel A. Prieto, Lucia Cassani
Summary: Fucoxanthin, a brown algae carotenoid, has shown significant biological activities in in vitro and in vivo studies. However, its chemical structure is susceptible to alterations during food processing and storage, leading to the formation of fucoxanthin derivatives. Little information is currently available regarding the stability and functionality of these derivatives, making it important to enhance our understanding of their biological effects.
Article
Food Science & Technology
Antia G. Pereira, Lucia Cassani, Chao Liu, Ningyang Li, Franklin Chamorro, Joao C. M. Barreira, Jesus Simal-Gandara, Miguel A. Prieto
Summary: In recent decades, plants have been recognized for their potential to provide molecules beneficial for health. The Camellia japonica in Galicia, Spain is an example of a plant that has been underutilized and only studied for its composition. However, our study reveals that Camellia japonica has high nutritional value with carbohydrates as the most abundant macronutrients, moderate protein content, and high levels of polyunsaturated fatty acids. It also has potential for biofuel production and contains a high concentration of bioactive compounds, making it suitable for food formulations.
Article
Food Science & Technology
Paz Otero, Javier Echave, Franklin Chamorro, Anton Soria-Lopez, Lucia Cassani, Jesus Simal-Gandara, Miguel A. Prieto, Maria Fraga-Corral
Summary: This study evaluates the occurrence of pesticides in eight highly productive crops in Spain, with oranges, berries, and peppers showing an increasing tendency of pesticide exceedances. The adverse effects of pesticides on human and animal health and the environment are considered, and a safety assessment concludes that the recovery of ascorbic acid from citrus peels is unlikely to pose health risks.
Article
Polymer Science
M. Pascual, M. F. Salcedo, L. M. Sanchez, A. Y. Mansilla, V. A. Alvarez, C. Casalongue, B. Tomadoni
Summary: The objective of this research was to develop biobased superabsorbent materials for controlling soil humidity. Two abundant biopolymers, alginate and chitosan, were studied and formulations with minimum acetic acid and CaCl2 concentrations and highest chitosan content were selected. The materials showed superabsorbent properties and improved plant growth under drought conditions, although some phytotoxicity was observed.
POLYMER SCIENCE SERIES A
(2022)
