Article
Food Science & Technology
Jucelio Kulmann de Medeiros, Julia Ribeiro Sarkis, Debora Pez Jaeschke, Giovana Domeneghini Mercali
Summary: The study found that ultrasound (US) can effectively deactivate peroxidase (POD) in sugarcane juice in a shorter period of time, leading to higher quality juice, while traditional processing methods may result in sedimentation and lower phenolic compounds, impacting the juice quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Rishab Dhar, Snehasis Chakraborty
Summary: This study investigated the ability of high-intensity pulsed light (PL) treatment to pasteurize bael juice. The inactivation of various microorganisms and enzymes in the juice was analyzed, and it was found that certain pathogenic and spoilage microorganisms were more resistant than others. The study also showed that PL irradiation achieved significant inactivation of resistant enzymes while improving the nutritional qualities and color of the juice.
Article
Food Science & Technology
H. A. Makroo, B. Srivastava, A. Jabeen
Summary: The study found that the voltage gradient significantly affects the activity of Polyphenoloxidase, color, hydroxymethylfurfural, and total phenolic content when ohmically heating pineapple juice. Additionally, it was observed that voltage gradient plays an important role in the enzyme inactivation method for pineapple juice based on ohmic heating.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Acoustics
Arun Kumar Gupta, Partha Pratim Sahu, Poonam Mishra
Summary: In this study, sonication assisted debittering of pomelo fruit juice was conducted, revealing a significant impact on the chemical, phytochemical and volatile composition of the juice. Sonication also resulted in improved enzymatic activity and weakened C-O bonds in naringin. Additionally, flavor compounds in the juice were enhanced by the sonication-assisted enzyme treatment.
ULTRASONICS SONOCHEMISTRY
(2021)
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.
Review
Food Science & Technology
Maninder Kaur, Satish Kumar, Mahesh Kumar Samota
Summary: Ohmic heating is a promising food processing technology that generates heat by passing an electric current through the food directly. Its key parameters include electric conductivity, product size, heat capacity, material of electrodes, and current intensities and voltage applied. Ohmic heating has a wide range of applications in microorganism inactivation, blanching, sterilization, and extraction processes.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Review
Food Science & Technology
Jiafei Tang, Xianglu Zhu, Anet Rezek Jambrak, Da-Wen Sun, Brijesh K. Tiwari
Summary: Compared with traditional methods, cavitation-based processing technology has attracted extensive attention for its low energy consumption and high processing efficiency. This review provides a detailed account of the cavitation mechanism, factors affecting cavitation, application in food processing, extraction of natural ingredients, and discusses safety, nutrition, and future research directions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Letter
Chemistry, Applied
Jorge Andrey Wilhelms Gut
Summary: The objective of this response letter is to inform the readers of Food Chemistry about the recent advances and discussions regarding the non-thermal effects of microwaves on microorganisms and enzymes. Although these effects may not have practical applications in food processing, experimental and molecular dynamics studies have shown that low-frequency or high-intensity electric fields can have non-thermal effects, such as changes in enzyme activity during ohmic processing or electroporation of cells in pulsed electric field processing. This brief review expands the scope of this controversial topic and highlights the collaborative efforts of innovative experiments and simulations in advancing emerging electro technologies in food processing.
Article
Agriculture, Multidisciplinary
N. Nachal, Kakoli Pegu, Shalini S. Arya
Summary: A non-thermal technique called hydrodynamic cavitation (HC) has been proposed to preserve the nutritional content and improve stability of apple juice. The study found that HC treatment resulted in smaller particle size, improved antioxidant activity, and microbial reduction compared to thermal processing. Additionally, HC-treated juice exhibited higher quality features and nutrient retention during storage.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2023)
Article
Food Science & Technology
Sunil Pipliya, Sitesh Kumar, Prem Prakash Srivastav
Summary: The non-thermal plasma technique is an innovative approach for food preservation and decontamination by inactivating enzymes in pineapple juice. The study found that plasma parameters, such as voltage and treatment time, significantly reduced the activity of polyphenol oxidase (PPO) and peroxidase (POD). The Weibull model was the most suitable for describing the enzyme inactivation kinetics, and it was observed that POD was more resistant to inactivation by DBD plasma than PPO.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
R. P. Annapoorna, P. R. More, S. S. Arya
Summary: The physical and nutritional attributes of aonla juice treated with hydrodynamic cavitation were evaluated. The optimized HC conditions (10 psi for 15 min) resulted in improved retention of bioactives and physicochemical properties. HC-treated samples showed better sedimentation index, viscosity, and color profile compared to thermally treated samples, with higher retention of antioxidant activity, vitamin C, and total phenolic content.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Ourdia-Nouara Kernou, Zahra Azzouz, Amine Belbahi, Kamelia Kerdouche, Ghania Kaanin-Boudraa, Akila Amir, Khodir Madani, Patricia Rijo
Summary: This study focused on the inactivation of Escherichia coli in an orange juice drink using a combined microwave-ultrasound system. The results showed that the combination treatment was more effective than individual treatments in eliminating the bacteria. The optimal treatment conditions were determined as 900 W microwave power, 33 s microwave treatment time, and 20 min time of ultrasound.
Article
Food Science & Technology
Lucie G. Moens, Elien De Laet, Jean-Claude Van Ceunebroeck, Ann M. Van Loey, Marc E. G. Hendrickx
Summary: The thermal inactivation of PME was studied in three different potato cultivars, revealing the presence of both thermostable and thermolabile enzyme fractions in each cultivar. Innovator may have a lower level of thermostable PME compared to the other cultivars. The inactivation kinetics of PME from Fontane were investigated in detail and represented by a first order model.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yaru Qi, Fen Yu, Xuecheng Wang, Na Wan, Ming Yang, Zhenfeng Wu, Yuanhui Li
Summary: In this study, low-intensity pulsed ultrasound-assisted vacuum drying (LPUVD) was shown to offer quality advantages over continuous ultrasound-assisted vacuum drying (CUVD) for wolfberry fruit juice, with the optimal drying conditions being at 50 degrees C and a pulsed ultrasound ratio of 10 s: 10 s.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Nutrition & Dietetics
Xun Sun, Weibin You, Yue Wu, Yang Tao, Joon Yong Yoon, Xinyan Zhang, Xiaoxu Xuan
Summary: Hydrodynamic cavitation is a novel non-thermal processing technology that has unique effects on the properties of liquid foods, allowing for the production of high-quality products with special taste. Compared to other non-thermal approaches, hydrodynamic cavitation is more suitable for industrial-scale processing.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Simran Sharma, Sit-Foon Cheng, Bhaswati Bhattacharya, S. Chakkaravarthi
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2019)
Article
Microbiology
Raju Sasikumar, Dipak Das, Chakkaravarthi Saravanan, Sankar Chandra Deka
ARCHIVES OF MICROBIOLOGY
(2020)
Article
Horticulture
Raju Sasikumar, Kambhampati Vivek, Saravanan Chakkaravarthi, Sankar Chandra Deka
Summary: Blood fruit, an underutilized and highly nutritious fruit in Northeastern India, was studied for its physical, biochemical, thermal, and textural properties to determine the best models for predicting its mass. The research found that physical properties such as dimensions and volume, as well as phytochemical content, play a significant role in predicting the mass of blood fruit accurately. This study is important for designing postharvest equipment to increase the commercial value of the fruit.
INTERNATIONAL JOURNAL OF FRUIT SCIENCE
(2021)
Review
Food Science & Technology
S. Mithul Aravind, Santad Wichienchot, Rong Tsao, S. Ramakrishnan, S. Chakkaravarthi
Summary: In the past two decades, there has been intensive research on the beneficial health roles of dietary polyphenols in preventing oxidative stress related chronic diseases. As our understanding of the role of gut microbiota advances, the need to examine the prebiotic role of dietary polyphenols has emerged. Further research should focus on the importance of human trials and the links of polyphenols-gut microbiota-nerve-brain to unlock the mechanisms behind the observed benefits of dietary polyphenols.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Plant Sciences
Renu Bhardwaj, Sunil Pareek, Chakkaravarthi Saravanan, Elhadi M. Yahia
Summary: Pre-storage application of 100 mu M melatonin was found to enhance chilling tolerance in 'Tangra' mangoes by increasing endogenous polyamines and GABA accumulation, along with related enzyme activities. However, limited effectiveness of melatonin treatment in alleviating chilling injury in 'Chaunsa' mangoes may be attributed to higher polyamines accumulation and lower enzyme activities.
ENVIRONMENTAL AND EXPERIMENTAL BOTANY
(2022)
Review
Food Science & Technology
Alka Kumari, Bhaswati Bhattacharya, Tripti Agarwal, Vijay Paul, S. Chakkaravarthi
Summary: Acrylamide, a harmful substance found in potato-based products, has been linked to cancer and poses a significant food safety threat. This review examines recent research on acrylamide formation mechanisms, dietary intake, toxicity, and strategies to reduce its presence in the food supply chain, focusing on the safety of potato-based products.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Jyoti Jatav, Ayon Tarafdar, Chakkaravarthi Saravanan, Bhaswati Bhattacharya
Summary: This study evaluated the antioxidant and antimicrobial capacities of pineapple peel extract-incorporated chitosan films and found that ethanolic pineapple peel extract exhibited higher antioxidant activity and significant inhibition against food-borne bacteria.
JOURNAL OF FOOD QUALITY
(2022)
Article
Biochemistry & Molecular Biology
Yogesh Kumar, Ayon Tarafdar, Deepak Kumar, Chakkaravarthi Saravanan, Prarabdh C. Badgujar, Aparna Pharande, Sunil Pareek, Olaniyi Amos Fawole
Summary: Macroalgae, particularly S. wightii, are rich sources of polyphenols with antioxidant and antimicrobial properties. This study found that S. wightii exhibited high antioxidant and antimicrobial activity, as well as high bioaccessibility. Cytotoxicity tests showed relatively high safety of the extracts. S. wightii also contained a variety of polyphenols, making it a promising candidate for value addition in functional foods and nutraceuticals or as an antimicrobial ingredient in active or smart packaging.
Article
Chemistry, Applied
Simran Sharma, S. Chakkaravarthi, Bhaswati Bhattacharya
Summary: Eggplant peel-based nanoemulsions were developed to extend the oxidative stability of soybean oil. These nanoemulsions exhibited high stability, controlled release of polyphenols, and better oxidation resistance compared to pure soybean oil and commercial soybean oil.
Article
Food Science & Technology
Shruti Mishra, S. Mithul Aravind, Pratiksha Charpe, Said Ajlouni, C. Senaka Ranadheera, S. Chakkaravarthi
Summary: Fermented foods and beverages are culturally significant and popular due to their sensory attributes and potential health benefits. However, traditional rice-based fermented products are losing popularity in modern lifestyles, necessitating scientific exploration of their relation to microorganisms and health benefits.
Article
Food Science & Technology
Alka Kumari, Bhaswati Bhattacharya, Tripti Agarwal, Vijay Paul, Vaibhav Kumar Maurya, S. Chakkaravarthi, J. Simal-Gandara
Summary: To address the increasing demand for healthy and safe foods, researchers developed a sensitive and precise method for the detection and quantification of food contaminants like acrylamide, even in trace amounts.
Review
Environmental Sciences
Shivani Popli Goyal, Chakkaravarthi Saravanan
Summary: Exposure to phthalates, mainly through dietary intake, has harmful effects on the gastrointestinal tract and gut microbiota. This exposure can lead to imbalances in gut microbial composition and metabolites, resulting in adverse effects on lipid metabolism, reproductive toxicity, and neurodevelopment. However, supplementation of probiotics can help mitigate these toxic effects.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Review
Chemistry, Applied
Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, Ankur Ojha, Chakkaravarthi Saravanan, Deepak Mudgil
Summary: Maize, an important cereal, contains various nutrients and bioactive components that can prevent and treat diseases. Fermented maize-based foods using Lactic Acid Bacteria have health benefits, economic advantages, and improved quality.
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
(2022)
Article
Biotechnology & Applied Microbiology
Varee Tyagi, Chakkaravarthi Saravanan, Yixiang Wang, Bhaswati Bhattacharya
Summary: This study investigated the extraction of bioactive compounds from sorghum bran using ionic liquid and three conventional solvents. The results showed that the ionic liquid extract had the highest yield and exhibited significant antioxidant activity and efficient extraction of condensed tannins. Methanol and distilled water extracts contained more phenolic compounds, while acidified methanol extract showed antimicrobial properties.
FOOD TECHNOLOGY AND BIOTECHNOLOGY
(2021)
