Review
Food Science & Technology
Jiyoung Park, Hong-Sik Kim
Summary: This article reviews the quality attributes of rice-based gluten-free foods, such as bread, pasta, and beer, and explores the technological advancements and methods to improve their quality. By blending different gluten-free grains and incorporating additives to mimic gluten function, along with utilizing starch preprocessing and extrusion puffing processes, the quality of rice-based gluten-free products can be enhanced to meet consumer preferences.
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.
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
Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty, Mohammad Ali Shariati, Jesus Simal-Gandara
Summary: With increasing demand for safer and healthier food products, natural colorants have gained immense interest in the dairy industry. This review provides an in-depth look into the applications of natural colorants in dairy products and their positive health impacts.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
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
Amin Mousavi Khaneghah, Amene Nematollahi, Zohreh AbdiMoghadam, Mahshad Davoudi, Parisa Mostashari, Krystian Marszalek, Aynura Aliyeva, Fardin Javanmardi
Summary: Since the turn of the century, innovative food processing techniques have become a top priority for the food industry due to their benefits over traditional approaches. The increase in food allergies, especially among infants and young children, is associated with various factors including changes in economic conditions, urbanization, and developments in food processing. Understanding the impact of processing on protein structure and allergenicity is critical for developing strategies to reduce or eliminate allergenicity in the general population.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
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)
Article
Economics
Sizhong Sun, Sajid Anwar
Summary: Using a product variety model and theoretical analysis, optimal product quality can be determined based on consumer utility and production cost, allowing estimation of product quality within industries. The study shows that product quality in China's food processing and food manufacturing industries is continuously improving.
ECONOMIC MODELLING
(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)
Article
Food Science & Technology
Ana Jurinjak Tusek, Anita Salic, Davor Valinger, Tamara Jurina, Maja Benkovic, Jasenka Gajdos Kljusuric, Bruno Zelic
Summary: Microfluidic devices have significant potential for application in the food industry, offering increased efficiency and cost reduction. However, further standardization of materials, channel geometries, and process conditions is needed.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
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)
Article
Food Science & Technology
Gustavo L. P. A. Ramos, Janaina S. Nascimento, Larissa P. Margalho, Maria Carmela K. H. Duarte, Erick A. Esmerino, Monica Q. Freitas, Adriano G. Cruz, Anderson S. Sant'Ana
Summary: This article explores the application of quantitative microbiological risk assessment in dairy products, emphasizing the impact of different regions' consumption habits and hygiene conditions on risk. Studies show that consumer habits regarding dairy products significantly affect the risk associated with infection or disease.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Azza Mensi, Chibuike C. Udenigwe
Summary: The issue of malnutrition, worsened by the COVID-19 pandemic, requires greater research and collaboration to address. While food science innovations hold promise, there is a need to bridge the gap between knowledge and implementation to mitigate the triple burden of malnutrition.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Roberto Castro-Munoz, Grzegorz Boczkaj, Seid Mahdi Jafari
Summary: This review summarizes the progress in applying hydrodynamic cavitation (HC)-assisted technologies for the processing of food, beverages, and agricultural crops. It discusses various applications such as homogenization/mixing, pasteurization/sterilization, extraction of bioactive compounds, and improvement of physicochemical properties of food systems. The advantages and drawbacks of HC compared to other technologies are addressed, and future research trends and gaps are discussed.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Thermodynamics
Patipat Thanompongchart, Pakamon Pintana, Nakorn Tippayawong
Summary: This study investigated the application of ultrasonic vibration to pineapple drying and found that it can increase the dehydration rate at low temperatures, thus preserving the nutrients in the fruit. Combining ultrasonic vibration with a solar dryer can reduce drying time and increase the evaporation rate.
CASE STUDIES IN THERMAL ENGINEERING
(2022)
Review
Food Science & Technology
Adela Cristina Martinez Urango, Monique Martins Strieder, Eric Keven Silva, Maria Angela A. Meireles
Summary: Thermosonication is a promising technique that can inactivate microorganisms and enzymes in food products using short holding times, while maintaining their nutritional and sensory quality. However, standardization and temperature monitoring are crucial for thermosonication processing.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Oluwadara Alegbeleye, Anderson S. Sant'Ana
Summary: The growth of Salmonella in ready-to-eat vegetable salads is influenced by temperature and the composition of the salads. Higher temperatures are more favorable for the growth of Salmonella, while certain vegetable combinations can inhibit its growth.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Barbara M. de Andrade, Larissa P. Margalho, Diego B. Batista, Izylla O. Lucena, Bruna A. Kamimura, Celso F. Balthazar, Ramon Peres Brexo, Arthur K. R. Pia, Ramon A. S. Costa, Adriano G. Cruz, Daniel Granato, Anderson S. Sant'Ana, Aderval S. Luna, Jefferson S. de Gois
Summary: This study aims to determine the mineral composition of Brazilian artisanal cheese (BAC) and classify the cheese types using chemometric techniques. The results show that the mineral content of the cheese is influenced by the type of cheese, producing region, and technological process. BAC is an important source of minerals beneficial to health, and its authenticity is vital for consumers.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Juan M. Oteiza, Magdevis Y. R. Caturla, Leonardo Do Prado-Silva, Antonio A. Camara, Patricia A. Barril, Anderson S. Sant'Ana, Leda Giannuzzi, Noemi Zaritzky
Summary: This study evaluated the acid-adaptation and UV-C radiation resistance of both pathogenic and non-pathogenic strains of Escherichia coli in orange juice. The results showed that pre-exposure of the strains in orange juice for more than 2 hours increased their resistance to UV-C radiation. Additionally, the sensitivity to UV-C treatment varied among different strains. These findings provide valuable insights for the development of reliable UV-C radiation processes to inactivate pathogenic E. coli in orange juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ana Paula Norberto, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigates the desiccation resistance of Salmonella strains in the soybean meal production chain. It found that the resistance varied among strains and serotypes, but not affected by the isolation source. The survival of Salmonella strains in soybean meal was influenced by serovars and temperature.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Fernanda B. Campagnollo, Geany T. S. Pedrosa, Bruna A. Kamimura, Marianna M. Furtado, Rafaela C. Baptista, Henry M. Nascimento, Veronica O. Alvarenga, Marciane Magnani, Anderson S. Sant'Ana
Summary: This study investigated the growth potential of L. monocytogenes and S. enterica in Frescal and semi-hard Minas microcheeses with the addition of a pool of lactic acid bacteria (LAB). The results showed that LAB inactivated L. monocytogenes in semi-hard cheese, while there were no significant differences in the delta values of S. enterica in Frescal Minas cheese inoculated with LAB at different temperatures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Environmental Sciences
Juan Martin Oteiza, Veronica Emilse Prez, Dayana Pereyra, Maria Virginia Jaureguiberry, Gloria Sanchez, Anderson S. Sant'Ana, Patricia Angelica Barril
Summary: Berries have been implicated in the transmission of norovirus and hepatitis A virus outbreaks. This study investigated the virological quality of berries cultivated in Argentina and detected the presence of norovirus GII.6 in one out of 184 samples. The data collected provides important reference information for assessing the potential risk of soft fruits as vehicles for foodborne pathogenic viruses.
FOOD AND ENVIRONMENTAL VIROLOGY
(2022)
Article
Food Science & Technology
Adela Cristina Martinez Urango, Maria Isabel Landim Neves, Maria Angela A. Meireles, Eric Keven Silva
Summary: This study investigated the use of whey beverages enriched with FOS and XOS as carriers for fennel extract obtained by supercritical CO2 extraction. The research found that thermosonication processing effectively protected the bioactive fennel compounds, and the addition of prebiotic dietary fibers reduced the droplet size in the beverages. However, thermosonication treatments reduced the kinetic stability of the beverages. Overall, the colloidal dairy systems preserved the antioxidant capacity of the fennel seed extract, regardless of thermosonication treatment intensity.
Article
Food Science & Technology
Oluwadara Alegbeleye, Anderson S. Sant'Ana
Summary: This study investigated the growth behavior of Listeria monocytogenes in 14 types of ready-to-eat vegetable salads stored at different temperatures. The results showed that temperature, storage time, and vegetable constituents significantly influenced the growth potential of L. monocytogenes in the salads. Lettuce-based salads supported the growth of L. monocytogenes at higher temperatures, while salads without lettuce did not support growth at any temperature.
Article
Engineering, Chemical
Amanda Martins Jordao, Isabela Trindade Coutinho, Eric Keven Silva, Ilka Tiemy Kato, Maria Angela A. Meireles, Ligia Passos Maia-Obi, Bruno Guzzo da Silva, Mathilde Champeau
Summary: The development of active packaging for food storage containers using supercritical CO2-assisted impregnation processes was investigated. The study focused on impregnating clove extract in polycarbonate to develop antibacterial packaging. The impregnated extract showed a higher content of eugenol and had antibacterial properties. This promising material can be used for producing antibacterial food containers.
Review
Engineering, Chemical
Adina L. Santana, Maria Angela A. Meireles
Summary: Ethanol and starch are the main products generated from corn processing, while byproducts such as stover, distillers' solubles, gluten meal, and DDGS have valuable compounds for industry. Supercritical technology has been used to valorize these byproducts, yielding biodiesel, biogas, microcapsules, and nutrient extracts. Supercritical technology also offers pretreatment of solid byproducts for hydrolysis and the ability to transform these byproducts into products like structured lipids and fermentable sugars. Process intensification through integration with supercritical fluid equipment could reduce costs and generate novel products.
Article
Food Science & Technology
Tatiana Colombo Pimentel, Adriano Gomes Cruz, Eliene Pereira, Whyara Karoline Almeida da Costa, Ramon da Silva Rocha, Geany Targino de Souza Pedrosa, Caique dos Santos Rocha, Jade Morais Alves, Veronica Ortiz Alvarenga, Anderson S. Sant'Ana, Marciane Magnani
Summary: This article reviews the concept of postbiotics, discusses the common methods for microbial inactivation in postbiotic production, presents the main health effects of postbiotics, and discusses current research trends. The most studied food products are also reported.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Engineering, Chemical
Mariana Pacifico dos Santos Friolli, Eric Keven Silva, Janaine Chaves, Marcos Fellipe da Silva, Rosana Goldbeck, Fabiana Andrea Barrera Galland, Maria Teresa Bertoldo Pacheco
Summary: This study investigated the application of emerging technologies to sunflower biomass to obtain an edible protein-rich flour with potential for the food industry. The effects of sequential processing using supercritical carbon dioxide and high-intensity ultrasound were examined and it was found that the protein structure remained intact. The processed flour showed improved emulsion formation and stability, as well as potential protective effects against reactive oxygen species.
Article
Food Science & Technology
Henrique Silvano Arruda, Eric Keven Silva, Glaucia Maria Pastore, Mario Roberto Marostica
Summary: This study evaluated the effects of different levels of pressure and temperature on the characteristics of an inulin-enriched araticum beverage processed with non-thermal supercritical carbon dioxide (SC-CO2) technology. The results showed that temperature significantly affected the beverage's total soluble solids, pH, particle size distribution, and kinetic stability, while pressure only affected the particle size distribution. The SC-CO2 treatments preserved the inulin molecular structure and did not alter the sensory, nutritional, and functional quality of the beverage, making it a potential alternative to conventional thermal processes.
