Article
Food Science & Technology
Rui Zhang, Luc Marchal, Eugene Vorobiev, Nabil Grimi
Summary: This study explored the potential of pulsed electric energy and high pressure homogenization for extracting bio-molecules from Parachlorealla kessleri. The results showed that HVED treatment selectively extracted ionic components and carbohydrates, while HPH treatment was most efficient for releasing all bio-molecules.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
M. Morales-de la Pena, L. M. Rabago-Panduro, R. Soliva-Fortuny, O. Martin-Belloso, J. Welti-Chanes
Summary: Numerous research studies have shown that pulsed electric fields (PEF) technology is feasible for obtaining safe and high-quality foods with significant health-related compounds. PEF can be used as a preservation process or to enhance the characteristics of final products, improving efficiency and retaining valuable compounds. Challenges and opportunities for industrial implementation are discussed.
FOOD ENGINEERING REVIEWS
(2021)
Review
Food Science & Technology
Jun Xi, Zongming Li, Yang Fan
Summary: PEF continuous extraction is a novel extraction technology that shows great potential in extracting active ingredients from food-processing wastes with high efficiency and low temperature. Compared to traditional methods, this technology has many remarkable potential applications in the food-processing industries.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Engineering, Chemical
Rai Naveed Arshad, Zulkurnain Abdul-Malek, Ume Roobab, Muhammad Imran Qureshi, Nohman Khan, Mohammad Hafizi Ahmad, Zhi-Wei Liu, Rana Muhammad Aadil
Summary: Utilizing green extraction techniques to recover by-products from food waste, particularly with the use of pulsed electric field (PEF) technology, shows potential for improving efficiency and quality in food and biotechnological applications.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Food Science & Technology
Barbara Socas-Rodriguez, Gerardo Alvarez-Rivera, Alberto Valdes, Elena Ibanez, Alejandro Cifuentes
Summary: The valorization of food by-products into edible materials is an important strategy for reducing food waste, but safety assurance is crucial. Safety evaluation studies should include assessments of physicochemical and microbiological aspects, as well as testing for toxic contaminants. The lack of specific legislation regulating the safety and suitability of new products complicates the evaluation of results and the guarantee of consumer safety.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Ester Hernandez-Corroto, Nadia Boussetta, Maria Luisa Marina, Maria Concepcion Garcia, Eugene Vorobiev
Summary: This study presents a sustainable methodology that combines high voltage electrical discharges (HVED) and deep eutectic solvents (DES) for the extraction of proteins and polyphenols from pomegranate seeds. HVED pretreatment was found to be more effective than ultrasounds in promoting cell disintegration and the release of proteins and polyphenols. The use of DES improved the diffusivity of proteins and polyphenols, with the highest rates observed for proteins. RP-HPLC-ESI-Q-TOF analysis identified 30 different phenolic compounds and proteomics identified 11 different proteins in the extracted samples.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Review
Biotechnology & Applied Microbiology
Minaxi Sharma, Zeba Usmani, Vijai Kumar Gupta, Rajeev Bhat
Summary: Synthetic pigments from petrochemicals are widely used in food products, but their adverse effects on health have led to the exploration of safer, natural alternatives. Utilizing agri-food wastes for natural pigment production is important, as it meets the growing market demand and provides rich sources of pigments like anthocyanins and carotenoids. By focusing on greener extraction technologies and potential bioactivities, the development of natural pigments from vegetal wastes is expected to benefit industries and health-conscious consumers.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Daniela Salvador, Henrique Almeida, Duarte Rego, Pedro Mendonca, Ana Paula Sousa, Margarida Serra, Luis Redondo
Summary: This study explores the use of pulse electric field (PEF) on platelet concentrates to produce platelet releasates (PR) that can sustain the ability of bone marrow-derived mesenchymal stem cells (BM-MSCs) to self-renew and differentiate. PEF application induces platelet activation and growth factor release, making it a potential alternative to fetal bovine serum (FBS) for MSC production.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Vandana Chaudhary, Priyanka Kajla, Digvijay Verma, Tejinder Pal Singh, Anjineyulu Kothakota, V. Arun Prasath, G. Jeevarathinam, Manoj Kumar, Seema Ramniwas, Sarvesh Rustagi, R. Pandiselvam
Summary: This article discusses the microbial technology for converting dairy waste into valuable products. Dairy waste is rich in nutrients and can be used to produce biofuels, biopolymers, and more with the help of microorganisms.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Engineering, Chemical
Farnaz Jafari, Javad Saien
Summary: Low-voltage pulsed electric fields were used to enhance mass transfer of drops in a liquid-liquid extraction process, with significant impacts observed and a maximum enhancement of 70.5%. An optimum frequency of around 300 Hz corresponded to the applied voltages, with direct electric fields showing lesser effects.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
(2021)
Article
Food Science & Technology
Gloria Lopez-Gamez, Pedro Elez-Martinez, Olga Martin-Belloso, Robert Soliva-Fortuny
Summary: Applying pulsed electric fields (PEF) to carrots can increase phenolic and carotenoid bioaccessibility in derived products. Carrot juices had the highest carotenoid and phenolic contents, but derivatives of caffeic and coumaric acid were sensitive to PEF. Juice bioaccessibility reached 100% in purees from PEF-treated carrots, while oil-added purees with thermal treatment exhibited the highest carotenoid bioaccessibility.
Article
Food Science & Technology
Colin McReynolds, Amandine Adrien, Antoine Silvestre de Ferron, Nadia Boussetta, Nabil Grimi, Laurent Pecastaing, Susana C. M. Fernandes
Summary: Gelidium corneum is a species of red alga that is used for the production of agar and is also of interest for extracting valuable compounds such as mycosporine-like amino acids (MAAs). Two pulsed power techniques, high-voltage electrical discharges (HVED) and pulsed electrical fields (PEF), were evaluated for their efficacy in extracting MAAs. The highest yields of MAAs were obtained using HVED on fresh algae, although the effect was not as significant on dried or powdered algae.
Article
Food Science & Technology
Erick Jara-Quijada, Mario Perez-Won, Gipsy Tabilo-Munizaga, Luis Gonzalez-Cavieres, Roberto Lemus-Mondaca
Summary: This review explores the use of liposomes as protection and delivery systems for drugs and functional ingredients. It discusses the effects of electric fields on lipid membranes, methods to determine the extent of electroporation, and mathematical models to analyze the mechanism. The study aims to provide insights for designing stable food liposomes under electric fields, drawing from research done in medicine, pharmacology, and the food industry.
FOOD ENGINEERING REVIEWS
(2022)
Article
Computer Science, Information Systems
Yusuke Kikuchi, Jun Matsusue, Fuma Yamada, Takafumi Okuda, Takashi Nakamura
Summary: This paper presents new findings on partial discharge (PD) phenomena under high-repetition nanosecond pulsed voltages, essential for the insulation design of electrical motors fed by silicon carbide (SiC) inverters with high-switching frequencies. The results show that the partial discharge inception voltage (PDIV) remains almost constant within a certain frequency range, but the repetitive partial discharge inception voltage (RPDIV) significantly decreases when the frequency exceeds several tens of kilo pulses per second (kpps). The study also reveals that under high-frequency conditions, the ions produced by previous PD contribute significantly to the initiation of subsequent PD.
Article
Engineering, Electrical & Electronic
Marek Florkowski
Summary: This article investigates the influence of magnetic fields on the dynamics of partial discharges (PD) in the insulation systems of transportation power devices. The study shows that a weak magnetic field can amplify PD intensity in a voltage frequency range of 20-400 Hz.
IEEE TRANSACTIONS ON TRANSPORTATION ELECTRIFICATION
(2022)
Article
Polymer Science
Abdelghani Boussetta, Hassan Charii, Anass Ait Benhamou, El-Houssaine Ablouh, Francisco J. Barba, Nabil Grimi, Mario J. Simirgiotis, Amine Moubarik
Summary: The aim of this study was to investigate the effect of fiber's chemical surface treatments on the thermal and mechanical performance of PP in the development of a new bio-composite. The results showed that the addition of fibers reduced the thermal stability of the reinforced PP, but improved its Yung's modulus, tensile strength, and hardness. However, the elongation at break and toughness of the reinforced composites were decreased compared to neat PP. These findings highlight the advantages of using thermoplastic matrix reinforced with cellulosic fibers.
Article
Toxicology
Mercedes Taroncher, Yelko Rodriguez-Carrasco, Francisco J. Barba, Maria Jose Ruiz
Summary: This study evaluated the cytotoxicity and inflammatory response of freeze-dried microalgae. Results showed that Tetraselmis chuii extract increased cell viability and up-regulated the expression of inflammatory genes.
TOXICOLOGY MECHANISMS AND METHODS
(2023)
Review
Food Science & Technology
Eduardo Puertolas, Izaskun Perez, Xabier Murgui
Summary: Laser food processing, especially using CO2 laser, has the potential to revolutionize the industry with its high efficiency, high-power output, and infrared wavelength. Over the past 50 years, CO2 laser has been used for various food processing applications, such as cooking, marking, cutting, and microbial surface decontamination. This review article focuses on the state of the art of CO2 laser in food processing, discussing its characteristics, mechanisms, and challenges in realizing its full potential in the agri-food sector.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Min Wang, Angeles Moron-Ortiz, Jianjun Zhou, Ana Benitez-Gonzalez, Paula Mapelli-Brahm, Antonio J. Melendez-Martinez, Francisco J. Barba
Summary: This study investigated the impact of pressurized liquid extraction (PLE) and DMSO concentration on the yield of antioxidants and minerals from Chlorella. The results showed that PLE increased the antioxidant yield, with 100% DMSO obtaining more polyphenols, chlorophylls, and carotenoids. PLE + 100% DMSO was found to be the most suitable method for the recovery of antioxidants and pigments from Chlorella. The extracts were also found to be a good source of minerals for different populations.
Article
Chemistry, Applied
Min Wang, Jianjun Zhou, Juan Manuel Castagnini, Houda Berrada, Francisco J. Barba
Summary: This study investigated the effects of pulsed electric field, solvent, and time on the extraction of Chlorella antioxidant bio-molecules and minerals. The results showed that PEF treatment increased the biomolecules recovery, and using water as the extraction solvent for 120 minutes obtained more proteins and polyphenols, while using 50% DMSO obtained more chlorophyll a and b, and carotenoids.
Article
Food Science & Technology
Abdo Hassoun, Sandeep Jagtap, Hana Trollman, Guillermo Garcia-Garcia, Nour Alhaj Abdullah, Gulden Goksen, Farah Bader, Fatih Ozogul, Francisco J. Barba, Janna Cropotova, Paulo E. S. Munekata, Jose M. Lorenzo
Summary: Food Processing 4.0 is the concept of utilizing Industry 4.0 technologies to improve the quality and safety of processed food products, reduce production costs, save energy and resources, and decrease food loss and waste. Robotics, smart sensors, Artificial Intelligence, the Internet of Things, and Big Data play key roles in achieving these advantages. However, more research is needed to address challenges and further develop each of the Food Processing 4.0 enablers.
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
Food Science & Technology
Shima Kaveh, Aliakbar Gholamhosseinpour, Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour, Juan M. M. Castagnini, Yuthana Phimolsiripol, Francisco J. J. Barba
Summary: Ultrasound is an innovative approach for dairy heat processing that effectively inactivates microorganisms. Several studies have shown its ability to improve the bioactive and functional properties of fermented dairy products. Increasing the amplitude of ultrasound up to 60% significantly increases peptide content. This review provides comprehensive information on ultrasound's role in the production of both fermented and non-fermented dairy products, discussing its effects on bioactive properties and the production of compounds such as peptides and exopolysaccharides.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Agronomy
Akriti Taneja, Gayathri Nair, Manisha Joshi, Somesh Sharma, Surabhi Sharma, Anet Rezek Jambrak, Elena Rosello-Soto, Francisco J. Barba, Juan M. Castagnini, Noppol Leksawasdi, Yuthana Phimolsiripol
Summary: Artificial intelligence (AI) involves the development of algorithms and computational models that enable machines to process and analyze large amounts of data, identify patterns and relationships, and make predictions or decisions based on that analysis. AI has become increasingly pervasive across a wide range of industries and sectors, such as healthcare, finance, transportation, manufacturing, retail, education, and agriculture. Recent developments in AI technology have transformed the agri-food sector by improving efficiency, reducing waste, and enhancing food safety and quality.
Article
Biochemistry & Molecular Biology
Ana Cristina De Aguiar Saldanha Pinheiro, Francisco J. Marti-Quijal, Francisco J. Barba, Ana M. Benitez-Gonzalez, Antonio J. Melendez-Martinez, Juan Manuel Castagnini, Silvia Tappi, Pietro Rocculi
Summary: Shrimp side streams are valuable sources of astaxanthin, and optimizing the extraction process is crucial for utilizing crustacean byproducts and developing astaxanthin-related products. The effects of pulsed electric fields (PEFs) and accelerated solvent extraction (ASE) were evaluated for astaxanthin extraction from two shrimp species. Both technologies increased astaxanthin content compared to the control, with the highest recovery achieved using a combination of PEF and ASE. HPLC analysis showed the presence of unesterified and esterified forms of astaxanthin. These technologies are effective for recovering astaxanthin from shrimp side streams.
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
Carlos A. Pinto, Diogo Galante, Edelman Espinoza-Suarez, Vitor M. Gaspar, Joao F. Mano, Francisco J. Barba, Jorge A. Saraiva
Summary: This study examined the use of hyperbaric storage at room temperature to control the development of Byssochlamys nivea ascospores in apple juice. Different pasteurization methods were applied to contaminated juice samples before storage. The results showed that hyperbaric storage at room temperature inhibited ascospore development and inactivated them, effectively preventing mycotoxin production.
Article
Food Science & Technology
Eduardo Puertolas, Sonia Garcia-Munoz, Mercedes Caro, Saioa Alvarez-Sabatel
Summary: High pressure processing (HPP) can immediately increase oyster shucking yield and extend the microbiological and sensory shelf life of oysters stored at low temperatures. This study examines the changes in shucking yield during storage and the impact of higher storage temperatures on shelf life. Results show that HPP samples have higher shucking yield and delayed microbial growth and sensory deterioration at 10 degrees C. Overall, HPP is an effective method to improve shucking yield and delay sensory deterioration of oysters stored at higher temperatures.
Article
Chemistry, Applied
Yang Fu, Jianjun Zhou, Dezheng Liu, Juan Manuel Castagnini, Francisco J. Barba, Yue Yan, Xiaorong Liu, Xuedong Wang
Summary: This study investigated the effect of Mulberry leaf polysaccharides (MLP) on the freeze-thaw stability and digestibility of wheat starch (WS). The results showed that MLP reduced syneresis and water migration of WS gel during freeze-thaw cycle, delayed the recrystallization of starch, and reduced the hardness of WS gel. MLP also preserved the rheological characteristic and network structure of the WS gel, increased resistant starch, and decreased fast-digesting starch content in the freeze-thaw gel. It suggested that MLP could enhance the freeze-thaw stability of WS gel, decrease starch digestibility, and improve the quality of wheat starch-based frozen food.
FOOD HYDROCOLLOIDS
(2023)
Article
Biotechnology & Applied Microbiology
Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour, Elena Rosello Soto, Francisco J. Barba
Summary: In this study, ultrasonication (US) was used to improve the efficiency of Limosilactobacillus reuteri PTCC 1655 fermentation process of Bakraei juice. The results showed that increasing the ultrasound time up to 5 min enhanced several beneficial properties such as antioxidant activity and anti-inflammatory properties, while further increasing the ultrasound time to 6 min decreased the efficiency of the fermentation process and negatively impacted the microbial population and various properties of the juices.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Mohamad Rais Hasan, Che Azurahanim Che Abdullah, Mustapha Nor Afizah, Mohd Sabri Mohd Ghazali, Mohd Adzahan Noranizan
Summary: This study evaluates the efficacy of ultrasound in the extraction process of calcium hydroxyapatite (HAp). The findings show that low-intensity and moderate-intensity ultrasonication reduce the whiteness index and yield of HAp, while high-intensity ultrasonication reduces particle size and improves crystallinity.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
Article
Biotechnology & Applied Microbiology
Barbara Flaibam, Rosana Goldbeck
Summary: This study evaluated the possibility of extracting proteins and obtaining hydrolysates from non-animal agro-industrial waste using enzymes for the production of cultured meat inputs. Results showed that the application of enzymes can maximize the use of protein from these wastes, providing a low-cost and environmentally friendly route with nutritional potential for cultured meat.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
Article
Biotechnology & Applied Microbiology
Robson Costa de Sousa, Ariany Binda Silva Costa, Marcos Daniel Martins Freitas, Maisa Tonon Bitti Perazzini, Hugo Perazzini
Summary: This study investigated the drying kinetics of black pepper through experimental and mathematical modeling approaches. The models developed provided valuable insights into the coupling between heat and mass transfers during the drying process, and accurately described the drying behavior of black pepper.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
Article
Biotechnology & Applied Microbiology
Ali Nikkhah, Hasan Nikkhah, Amir Shahbazi, Mona Kamelan Zargar Zarin, Duygu Beykal Iz, Mohammad-Taghi Ebadi, Mohammad Fakhroleslam, Burcu Beykal
Summary: Cumin and eucalyptus essential oils were enriched to meet ISO standards using a dynamic fractional distillation process. The optimization results showed low operating costs and potential for improving process efficiency.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
Article
Biotechnology & Applied Microbiology
Sakshi Gupta, Gargi Ghoshal
Summary: A study was conducted to prepare green gram protein hydrogel enriched with curcumin and evaluate its physicochemical properties. The results showed that the hydrogel had high encapsulation efficiency, swelling capacity, and antioxidant property. Furthermore, applying the hydrogel as a coating on tomatoes and apples proved to be effective.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
Article
Biotechnology & Applied Microbiology
Calvin Lo, Rene H. Wijffels, Michel H. M. Eppink
Summary: This study developed a novel strategy to separate dissolved oils from imidazole/hexanoic acid mixture and regenerate the solvent using polar antisolvents. By adding small amounts of water and methanol, high recovery of lipids was achieved, while ethanol required a large amount and caused solvent dilution.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
Article
Biotechnology & Applied Microbiology
Manoj Sawale, Patnarin Benyathiar, Pablo Coronel, Ajay Rawat, Josip Simunovic, Ferhan Ozadali, Dharmendra K. Mishra
Summary: Microwave and ohmic heating are popular choices for aseptic processing due to their rapid heating capabilities and better product quality. This study aims to find an alternative approach to simulate processing conditions by modeling and validating the process using surrogate particles and microorganisms. A mathematical model was used to simulate heat transfer in fluid and solid particles. The process was validated using simulated particles and surrogate microorganisms, with magnetic implants in spherical particles to measure residence time distribution. The microwave aseptic system was successfully validated for producing shelf-stable particulate food products.
FOOD AND BIOPRODUCTS PROCESSING
(2024)