Review
Food Science & Technology
Donald Lyngdoh Nonglait, Salman M. Chukkan, S. S. Arya, Mohmad Sayeed Bhat, Roji Waghmare
Summary: The importance of healthy foods is increasing as consumers' demand rises, and it is a significant area for the food industry to improve global health and sustainable economic prosperity. Fruit juices, as immunity-boosting foods, offer functional and physiological benefits. Innovative minimal-processing techniques have emerged to retain phytochemicals and nutrients, destroy pathogens, deactivate enzymatic activity, and extend the shelf-life of fruit juices.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Celso F. Balthazar, Jonas F. Guimaraes, Nathalia M. Coutinho, Tatiana C. Pimentel, C. Senaka Ranadheera, Antonella Santillo, Marzia Albenzio, Adriano G. Cruz, Anderson S. Sant'Ana
Summary: This article is the first review to gather literature on the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. The findings suggest that applying emerging technologies can enhance the efficiency and improve the properties of these products. In addition, it can optimize the fermentation process, increase the concentration of bioactive compounds, and produce postbiotic products with improved health effects. The information provided is important for the food industry to choose suitable technologies and parameters for product processing.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Gert W. Meijer, Liisa Lahteenmaki, Richard H. Stadler, Jochen Weiss
Summary: The purpose of food processing is to make food safer, more nutritious, and tastier, while also extending its shelf life. Lack of consumer trust in food production and processing, along with the need for more transparency in the processing of food ingredients, highlights the importance of informing consumers better. To restore consumer trust, food manufacturers should be more transparent about their food processing methods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Food Science & Technology
Ikenna C. Ohanenye, Flora-Glad C. Ekezie, Roghayeh A. Sarteshnizi, Ruth T. Boachie, Chijioke U. Emenike, Xiaohong Sun, Ifeanyi D. Nwachukwu, Chibuike C. Udenigwe
Summary: This review discusses the factors affecting the digestibility of legume seeds, including antinutritional factors and processing methods. By exploring the neutralization of antinutrients and the impact of processing methods, the utilization of legume proteins can be improved, providing directions for future research.
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.
Review
Food Science & Technology
Hang Qu, M. H. Masud, Majedul Islam, Md Imran Hossen Khan, Anan Ashrabi Ananno, Azharul Karim
Summary: Waste in the food supply chain exacerbates world hunger, with most of it occurring in developing countries due to the lack of appropriate and affordable preservation techniques. Traditional open sun drying, though popular due to low cost, is highly energy intensive, unhygienic, and time consuming.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Biology
Catalina J. Hernandez-Torres, Yadira K. Reyes-Acosta, Monica L. Chavez-Gonzalez, Miriam D. Davila-Medina, Deepak Kumar Verma, Jose L. Martinez-Hernandez, Rosa Narro-Cespedes, Cristobal N. Aguilar
Summary: Cold plasma technology is an innovative and promising food processing technology that can be used for food disinfection and preservation. It has shown good results in surface disinfection and pathogen inactivation without affecting food quality, but further research and commercialization are needed.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2022)
Review
Food Science & Technology
Denes K. A. Rosario, Bruna L. Rodrigues, Patricia C. Bernardes, Carlos A. Conte-Junior
Summary: NTPT and ACC have shown high efficiency in microbial inactivation, ensuring low levels of alterations in the food matrix and significant reduction in environmental impact.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Hanna A. Khouryieh
Summary: This research investigated the usage of novel non-thermal food processing technologies in the United States, highlighting high-pressure processing and pulsed electric field as the most commonly used technologies, with cold atmospheric plasma and oscillating magnetic fields emerging as rapidly growing innovative technologies. Over 70% of respondents chose non-thermal food processing technologies for better nutrient and sensory properties, while high investment was identified as the major limitation for implementation.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Review
Food Science & Technology
Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, Ilknur Ucak, Rai Naveed Arshad, Zuhaib F. Bhat, Hina F. Bhat, Maria Carpena, Miguel A. Prieto, Abderrahmane Ait-Kaddour, Jorge A. M. Pereira, Carmela Zacometti, Alessandra Tata, Salam A. Ibrahim, Fatih Ozogul, Jose S. Camara
Summary: In order to address the perishability and limited shelf life of muscle-based food proteins, innovative processing, preservation techniques, and analytical methods have been developed. This review provides an overview of thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the muscle food industry. The role of Industry 4.0 technologies in achieving smart production with automation and digitalization rates is highlighted.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Agriculture, Multidisciplinary
Jian Chen, Yuxi Guo, Xianlong Zhang, Jianghua Liu, Pin Gong, Zhuoqun Su, Lihua Fan, Guoliang Li
Summary: Nanoparticles have small size, high surface activity, and antibacterial and antioxidant properties, making them widely used in the food industry. However, their migration from the environment to food increases the exposure risk to humans. Carbon-based NPs, nanoselenium NPs, and rare earth oxide NPs are three emerging NPs that are commonly used in the food industry. The potential risk mechanisms and absorption pathways of NPs into the human body are discussed.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Food Science & Technology
Mohsen Gavahian, Girish N. Mathad, Carlos A. F. Oliveira, Amin Mousavi Khaneghah
Summary: Consumption of foods containing mycotoxins can pose significant health risks, and strategies to reduce mycotoxins include prevention of contamination by toxigenic fungi and detoxifying techniques. This study explores the potential of using emerging technologies in combination with fermentation to degrade mycotoxins in foods through interactive effects.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Ashok Kumar Chakka, M. S. Sriraksha, C. N. Ravishankar
Summary: The food industry is constantly evolving to meet changing consumer needs, while also being one of the industries with a significant environmental impact. In recent years, various green, sustainable technologies have been developed to reduce energy consumption in food production, processing, and packaging. This review focuses on five such green, nonthermal technologies and discusses their sustainability and impact on food products/materials.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Kostadin Fikiin, Stepan Akterian
Summary: With the exception of a few niche applications, the acclaimed method appears to be less effective than traditional isobaric freezing in terms of applicability and overall utilization of resources and energy.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Environmental Sciences
Wei Zhang, John P. Giesy, Peilong Wang
Summary: Safety and sustainable agro-food production is crucial for food and nutrition security. Organic phosphate esters (OPEs) have been found in agro-foods worldwide, raising concerns about their impact on human and wildlife health. However, there is limited information about the presence, sources, and transmission routes of OPEs in agro-foods. Thus, there is a need for systematic monitoring of OPE concentrations in different categories of agro-foods, as well as research on the behavior and health risks of OPEs in the agro-food chain.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
