Review
Food Science & Technology
Paola Sanchez-Bravo, Luis Noguera-Artiaga, Vicente M. Gomez-Lopez, Angel A. Carbonell-Barrachina, Jose A. Gabaldon, Antonio J. Perez-Lopez
Summary: This article reviews the non-thermal treatments available for nuts, such as cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound, and ultraviolet light. It analyzes the effects of these treatments on the quality and safety of nuts, showing promising results in inhibiting the growth of major microorganisms affecting nuts.
Review
Food Science & Technology
Danyelly Silva Amorim, Isabelly Silva Amorim, Renan Campos Chiste, Fabiano Andre Narciso Fernandes, Lilian Regina Barros Mariutti, Helena Teixeira Godoy, Carla Rosane Barboza Mendonca
Summary: This review presents nonthermal technologies employed in acai processing, such as HPP, ultrasound, ozone, etc. The results show that pasteurization and HPP are the only technologies that effectively reduce yeasts, molds, and bacteria in acai, but there is a gap in the knowledge regarding the inactivation of Trypanosoma cruzi, and further research is needed for other technologies.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Chatchawan Kantala, Supakiat Supasin, Panich Intra, Phadungsak Rattanadecho
Summary: This study found that pulsed electric field technology can effectively inactivate Staphylococcus aureus and Escherichia coli in Thai orange juice, with minimal impact on the quality parameters of the juice.
Article
Energy & Fuels
Fereshteh Falah, Seyed Ali Mortazavi, Abolghasem Danesh, Farideh Tabatabaee Yazdi, Mohammad Ramezani
Summary: In this study, the factors affecting the production of CyA were explored and optimized. The optimal conditions were found to be a culture medium comprising of dairy sludge waste, glucose, malt extract, and ammonium sulfate. Additionally, the use of ultrasound treatment was found to significantly increase the production of CyA.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Chemistry, Applied
Lucie Marousez, Lea Tran, Edwina Micours, Marie De Lamballerie, Frederic Gottrand, Veronique Pierrat, Delphine Eberle, Delphine Ley, Jean Lesage
Summary: This study evaluated the impact of high hydrostatic pressure (HHP) processing on the concentration of metabolic hormones in donor milk (DM). Compared with Holder pasteurization (HoP), HHP processing maintained the levels of insulin, nesfatin-1, cortisol, and leptin in raw DM, while reducing apelin and adiponectin levels and increasing GLP-1 level.
Article
Chemistry, Applied
Jose L. Navarro, Daniel Alegre, Miguel A. Sentandreu, Dolores Rodrigo, Enrique Sentandreu
Summary: This study investigated the impact of high-pressure homogenization (HPH) on the protein profile of tiger nut horchata drink. Results showed that protein alterations became noticeable at 100 MPa and reached their maximum at 200 MPa, with a decrease in the intensity of certain gel bands. LC-MS/MS analysis revealed specific proteins that were moderately affected by HPH treatment, while the abiotic stress response chaperone HSP70 was severely damaged and almost disappeared in the 200 MPa sample. HPH processing can yield minimally processed vegetable milks, but it may affect the stability of protein-fat emulsions and hinder the detection of key abiotic protein biomarkers.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Francisco J. Salar, Paula M. Periago, Vicente Agullo, Cristina Garcia-Viguera, Pablo S. Fernandez
Summary: The study found that compared to thermal pasteurization, high hydrostatic pressure has less impact on the microbiological and phytochemical profile of citrus-maqui beverages. Beverages treated with HHP showed an increase in reddish coloration during storage. Phenolic compounds were minimally affected by the treatment, while vitamin C showed significant degradation after processing.
Article
Food Science & Technology
Ruixue Sun, Ranran Xing, Jiukai Zhang, Liyang Wei, Yiqiang Ge, Tingting Deng, Weiwei Zhang, Ying Chen
Summary: The study used a novel technique to distinguish between NFC and FC orange juices, identifying 25 compounds as differential markers. Concentration treatment during processing was found to be crucial in forming these compounds. A model was constructed to differentiate commercial samples, with results showing good consistency between the juices and their labels.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Electrical & Electronic
Xin-Nan Li, Guang-Xin Wang, Xiu-Zhi Duan
Summary: This study presents a variational theory study of exciton properties in a strained zinc blende GaN/InxGa1-xN/GaN/InyGa1-yN/GaN coupled double quantum well, considering the effects of hydrostatic pressure, strain, and external electric field. The results show that the exciton binding energy exhibits a maximum value with decreasing well width and a minimum value with increasing middle barrier thickness. The study also analyses the systematic dependencies of exciton properties on hydrostatic pressure, showing linear increase in exciton binding energy and proportional/inverse relationship between interband transition energy/emission wavelength and hydrostatic pressure. Additionally, the study explores the variation of exciton binding energy and Stark shift with external electric field.
MATERIALS SCIENCE IN SEMICONDUCTOR PROCESSING
(2023)
Review
Food Science & Technology
Piotr Kulawik, Nikheel Bhojraj Rathod, Yesim Ozogul, Fatih Ozogul, Wangang Zhang
Summary: This article discusses the recent developments in maintaining seafood safety via non-thermal processing methods such as CP, HHP, and PEF, along with their mechanisms of action against food-borne microorganisms. It also explores the potential drawbacks of these methods and the possible combination with natural antimicrobial agents or existing thermal methods for seafood safety and quality maintenance. Further studies are needed to evaluate the effects of these methods on viruses, parasites, and SARS-CoV-2 in seafood.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Nikheel Bhojraj Rathod, Piotr Kulawik, Yesim Ozogul, Fatih Ozogul, Alaa El-Din A. Bekhit
Summary: Seafood and seafood products are highly perishable due to their chemical composition, and non-thermal technologies have been proven effective in extending their shelf life while maintaining quality. Recent developments in cold plasma, pulsed electric field, and high hydrostatic pressure applications have significant impacts on the microbiological, physicochemical, quality, and safety aspects of seafood products.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Filipa V. M. Silva, Sanelle van Wyk
Summary: SO2 is a key additive in wine production but alternative strategies are being sought to reduce levels and avoid adverse effects. Non-thermal technologies like PEF and HPP have been effective in preserving wine quality while inactivating undesirable microbes.
Article
Food Science & Technology
Tongtong Yu, Xiaojun Zhang, Ruoyi Feng, Caiyun Wang, Xiaoyu Wang, Yongtao Wang
Summary: This study compared the effects of high hydrostatic pressure (HHP), pasteurization, and pasteurization-HHP on microorganisms and quality of milk. The results showed that HHP-treated milk had advantages in maintaining nutritional quality and shelf life, but had lower sensory acceptance.
Article
Food Science & Technology
Gabriela Rios-Corripio, Mariana Morales-de la Pena, Jorge Welti-Chanes, Jose Angel Guerrero-Beltran
Summary: This study evaluated the effects of pulsed electric field (PEF) and pasteurization on a pomegranate fermented beverage. PEF treatment significantly reduced microbial counts and had minimal impact on the beverage's physicochemical properties. However, the bioactive compounds slightly decreased during storage.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Nutrition & Dietetics
Lea Chantal Tran, Lucie Marousez, Marie De Lamballerie, Scott McCulloch, Emmanuel Hermann, Frederic Gottrand, Delphine Ley, Jean Lesage
Summary: The composition of the milk metabolome can be affected by different sterilization methods. High pressure sterilization has a greater impact on lipid compounds compared to pasteurization.
FRONTIERS IN NUTRITION
(2023)
Review
Food Science & Technology
Pavan Kumar, Nitin Mehta, Ahmed Abubakar Abubakar, Akhilesh Kumar Verma, Ubedullah Kaka, Neelesh Sharma, Awis Qurni Sazili, Mirian Pateiro, Manoj Kumar, Jose M. Lorenzo
Summary: With the increasing global population, meeting the demand for animal protein through conventional methods is impossible. To ensure sustainable supply, a holistic approach involving plant-based meat analogs, in vitro meat, insects, and single-cell proteins is required. However, there are challenges in technology, food safety, and regulation.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Leticia de Lima Guterres, Mariana Basso Pinton, Bibiana Alves dos Santos, Leticia Pereira Correa, Madison Willy Silva Cordeiro, Roger Wagner, Alexandre Jose Cichoski, Jose Manuel Lorenzo, Paulo Cezar Bastianello Campagnol
Summary: Replacing animal fat with pea protein in burgers can improve their nutritional value and reduce fat content. The lipid reformulation also increases the proportion of unsaturated fatty acids and reduces the atherogenicity index. Additionally, it can effectively reduce lipid oxidation while maintaining technological quality and sensory characteristics.
Article
Food Science & Technology
Roberto Bermudez, Esmeralda Rangel-Vargas, Jose M. Lorenzo, Jose A. Rodriguez, Paulo E. S. Munekata, Alfredo Teixeira, Mirian Pateiro, Leticia Romero, Eva M. Santos
Summary: The effects of adding Hibiscus sabdariffa by-product (2-5%) and Pleurotus djamor powder (5-7.5%) as meat replacers to beef patties were analyzed. The addition of these non-meat ingredients decreased moisture and increased fiber content, without affecting the protein level. While the roselle by-product had limited antioxidant effect, Pleurotus djamor favored oxidation processes. The samples with these ingredients had lower microbial counts, but were significantly affected in terms of texture and sensorial parameters.
Article
Food Science & Technology
Hyrije Koraqi, Anka Trajkovska Petkoska, Waseem Khalid, Aqeela Sehrish, Saadia Ambreen, Jose Manuel Lorenzo
Summary: The aim of this study was to determine the best solvent and optimum extraction conditions for extracting maximum antioxidant phenolic compounds and antioxidant activity from strawberry fruits. Different solvents with varying polarities (water, methanol, ethanol, acetonitrile, and acetone) were used for extraction. The results showed that acetone extracts had the highest total phenolic content, total flavonoid content, and antioxidant activity. The optimal extraction conditions were determined to be a time of 17.5 min, a temperature of 52.5 degrees C, and a liquid/solid ratio of 30:1. These findings emphasize the importance of optimizing extraction conditions to accurately quantify antioxidant phenolic compounds. The use of strawberry fruits as a natural food colorant with potential health benefits in dietary applications was also highlighted.
FOOD ANALYTICAL METHODS
(2023)
Article
Food Science & Technology
Jianjun Zhou, Min Wang, Francisco J. Barba, Zhenzhou Zhu, Nabil Grimi
Summary: In this study, ultrasound + membrane ultrafiltration was used to separate Spirulina saccharides. The results showed that ultrasound treatment significantly increased the yield of high-added-value compounds, such as protein, saccharides, and polyphenols. Scanning electron microscope analysis revealed that ultrasound treatment effectively destroyed the microstructure of Spirulina. The separation efficiency of different molecular weight cut-off membranes varied, with higher purity saccharides obtained using smaller molecular weight cut-off membranes.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Microbiology
Noemi Echegaray, Birsen Yilmaz, Heena Sharma, Manoj Kumar, Mirian Pateiro, Fatih Ozogul, Jose Manuel Lorenzo
Summary: Lactiplantibacillus plantarum strains are commonly used in fermentation and have probiotic and functional properties. These strains have shown resistance and adhesion in the gastrointestinal tract, as well as antioxidant and antimicrobial properties. They can also regulate intestinal microbiota composition. Omics approaches have been used to understand the functional characteristics of L. plantarum. This review provides an overview of the probiotic properties and omics insights of L. plantarum.
MICROBIOLOGICAL RESEARCH
(2023)
Article
Food Science & Technology
Albert Sebastia, Mara Calleja-Gomez, Noelia Pallares, Francisco J. Barba, Houda Berrada, Emilia Ferrer
Summary: In recent years, innovative food processing technologies such as ultrasound (USN) and pulsed electric fields (PEF) have emerged in the market and have shown great potential for the preservation of food products. This study investigated the effectiveness of combined treatments using USN + PEF and PEF + USN on reducing mycotoxin levels in orange juice mixed with milk. The results showed promising applications for reducing mycotoxins, with the PEF + USN treatment combination achieving up to 50% reduction in OTA and up to 47% reduction in ENNB.
Article
Food Science & Technology
Tiago de Melo Nazareth, Jorge Calpe, Carlos Luz, Jordi Manes, Giuseppe Meca
Summary: This study aimed to isolate, identify, characterize, and quantify novel lactic acid bacteria (LAB) with antifungal activity from natural sources and develop a meat product ingredient. The screening process involved assessing the antifungal activity of isolated bacteria using overlay and agar diffusion assays. The most active bacteria-free supernatants (BFS) were further quantified using the microdilution method. A meat broth with high antifungal activity was selected for ingredient preparation, and antifungal compounds were identified in the fermented meat broth. Lactiplantibacillus plantarum and Pediococcus pentosaceus were the most promising LAB, with P. pentosaceus C15 producing nonanoic acid and phenyl ethyl alcohol, as well as higher levels of lactic and acetic acid.
Review
Food Science & Technology
Nuria Munoz-Tebar, Manuel Viuda-Martos, Jose Manuel Lorenzo, Juana Fernandez-Lopez, Jose Angel Perez-Alvarez
Summary: This review provides information on the cultivation and global expansion of date palm trees, as well as the nutritional and functional value of date fruit and its by-products. Incorporating date fruit and co-products into food formulations can meet consumer demands for natural ingredients and enhanced nutritional properties.
Review
Food Science & Technology
Sol Zamuz, Benjamin M. M. Bohrer, Mohammad Ali Shariati, Maksim Rebezov, Manoj Kumar, Mirian Pateiro, Jose M. Lorenzo
Summary: Octopuses are aquatic species that are widely consumed as a food product in many countries. However, there is a lack of comprehensive scientific research on the procurement, processing, and quality of octopus. The industry would greatly benefit from more practical information to meet the growing demand.
Article
Food Science & Technology
Abdo Hassoun, Fatma Boukid, Fatih Ozogul, Abderrahmane Ait-Kaddour, Jose Miguel Soriano, Jose M. Lorenzo, Rosa Perestrelo, Charis M. Galanakis, Gioacchino Bono, Abdelhakim Bouyahya, Zuhaib Bhat, Slim Smaoui, Anet Rezek Jambrak, Jose S. Camaraj
Summary: This review discusses the interplay between food packaging, food waste, and sustainability. It briefly summarizes common strategies used in food packaging and emphasizes the significance of nanobiotechnology, smart sensors, and other Industry 4.0 innovations. Consumer acceptance of novel packaging materials/technologies is also mentioned, and conclusions are drawn.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Andrea Galvan-Navarro, Maria Elena Sosa-Morales, Jorge Delgado-Garcia, Jose M. Lorenzo, Paulo C. B. Campagnol, Julian Andres Gomez-Salazar
Summary: The effects of salt reduction and power ultrasound on the physicochemical and rheological properties of meat emulsions were investigated. The results showed that reducing salt and increasing ultrasound time significantly affected various properties such as cooking loss, hardness, viscosity, and color.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Jingyuan Liu, Kasper Engholm-Keller, Mahesha M. Poojary, Marta Bevilacqua, Mogens L. Andersen, Marianne N. Lund
Summary: This study investigated the reactions of 4-methylbenzoquinone with S-lactoglobulin and amino acids at neutral pH. The results showed that Cys121 was the most modified residue in S-LG, and Michael addition occurred in all reactions with amino acids. The rate constants correlated with the pKa values of the amino acids, indicating that the amount of unprotonated amine is the major factor determining reactivity.
Article
Chemistry, Applied
Arturo B. Soro, Cristina Botinestean, Sajad Shokri, Alexandre Juge, Shay Hannon, Paul Whyte, Declan J. Bolton, Paula Bourke, Mahesha M. Poojary, Brijesh K. Tiwari
Summary: This study compared the impact of conventional UV lamp and UV-LED on the quality of chicken meat. It was found that UV-LED had a smaller effect on the quality attributes, especially in terms of lipid oxidation, compared to the UV lamp. Consumer sensory analysis showed that although UV light caused some changes in quality parameters, it did not decrease overall acceptance.
Article
Chemistry, Applied
Saravana Periaswamy Sivagnanam, Hadil Alaydi, Eduarda M. Cabral, Mahesha M. Poojary, Shanmugapriya Karuppusamy, Brijesh K. Tiwari
Summary: This study investigated the valorization of the invasive macroalgae Ascophyllum nodosum by exploring the extraction of multiple products using ultrasound, microwave, and supercritical CO2 techniques. The results showed that using ethanol as the extraction solvent improved the yields and antioxidant activity. Furthermore, pretreatment with ultrasound and microwave enhanced the yield of carotenoids, total phenolics, and fatty acids in the extracts.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
