The guest editors Mohsen Gavahian and Changwei Hsieh are pleased to present the editorial overview of the Special Issue entitled "Emerging Food Processing and Novel Approaches for Extraction and ...Application of Bioactive Compounds" ....
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Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which leads to detrimental effects on the ...product quality. This could be translated into the consumer dissatisfaction and economic loss. One of the most common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for natural additives leads to the search of natural alternatives to synthetic antioxidants. A number of essential oils have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in the meat industry. These compounds are classified as Generally Recognized as Safe (GRAS), and their application single or combined with other essential oils, ingredients or preservation technologies have beneficial effects on meat products. Their activity depends on several parameters including their concentrations, their possible synergistic effects, and the extraction method used to obtain them. Although steam distillation is the most common industrial technique for essential oils extraction, novel technologies have been emerged to address the drawbacks of the traditional extraction method and to obtain high-quality essential oils. This paper provides an overview of the application of essential oils as potential substitutes for synthetic antioxidants in the meat industry, exploring their mechanism of action against oxidation reactions, and the effect of extraction methods on their effectiveness.
•Essential oils protect meat and meat products from several deteriorative reactions.•Phenolic compounds are responsible for strong antioxidant activity of essential oils.•Synergistic effect with other essential oils, ingredients, and conservation methods improves their activity.•Future trends include their use as alternative to synthetic antioxidants.•Regulations and their possible negative effect on sensory attributes should be considered.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Cold plasma is an emerging, economical and environment-friendly technology with potential applications in food and bioprocessing industry, including microbial decontamination, enzyme inactivation, ...shelf-life extension, and physicochemical modification. These advantages stem from the cocktail of reactive species and the physical processes that are associated with gaseous electrical discharges. However, when oxygen is present as a component of the gas in which plasma discharges are made, the reactive oxygen species (ROS) could result in decreased food quality. The lipids oxidation induced by an oxygen-containing cold plasma process can eventually affect the acceptability and shelf-life of foods.
Product safety and quality are crucial considerations for the industrial adoption of cold plasma technology, necessitating a comprehensive review. This review critically analyses the oxidative impact of this novel technology on lipids, highlights the practical implications, and proposes strategies to mitigate the challenges.
Cold plasma in oxygen-containing inducer gases affects the lipids in several food materials including cereals, edible oils, dairy, and meat products. Therefore, it is necessary to understand and address its oxidative effects in different foods. Processing the appropriate food types under optimized process conditions along with the careful handling of the plasma-treated foods are among the key considerations to minimize the negative impacts on food lipids.
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•When unchecked, the reactive species in plasma could promote lipid oxidation.•Processing of selected foods under optimized conditions is recommended.•Intelligent product reformulation enables suppressing plasma induced oxidation.•Reducing the input power, process time and temperature is recommended.•Accelerated lipid oxidation via plasma can be leveraged for rapid stability testing.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Tetramethoxyflavones (TMFs) found in the
genus have garnered considerable interest from food scientists and the health food industry because of their promising biological properties. Nonetheless, ...there are currently limited data available regarding the effectiveness and bioavailability of "hydroxylated TMFs", which are flavones known for their potential in disease prevention through dietary means. This study aims to provide insights into the chemical and biological properties of hydroxylated TMF and evaluates its effects on intestinal cell permeability and cytochrome P450 (CYP) inhibition. Liquid chromatography-mass spectrometry (LC-MS) and microsomes analyze the TMFs and hydroxylated TMFs, elucidating cell penetration and metabolic inhibition potential. 3H7-TMF shows the fastest (1-h) transport efficiency in intestinal cells. The Caco-2 cell model exhibits significant transport and absorption efficiency. Dissolved hydroxyl-TMF with hydrophilicity possibly permeates the gut. 3H7-TMF has higher transport efficiency (46%) 3H6-TMF (39%). IC
values of TMFs (78-TMF, 57-TMF, 3H7-TMF, 3H6-TMF) against CYP enzymes (CYP1A2, CYP2D6, CYP2C9, CYP2C19, CYP3A4) range from 0.15 to 108 μM, indicating potent inhibition. Hydroxyl groups enhance TMF hydrophilicity and membrane permeability. TMFs display varied inhibitory effects due to hydroxyl and methoxy hindrance. This study underscores the strong CYP inhibitory capabilities in these TMFs, implying potential food-drug interactions if used in medicines or supplements. These findings can also help with food nutrition improvement and pharma food developments through innovative approaches for
waste valorization.
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There is an increasing trend in the consumption of olive oil, especially extra virgin olive oil, due to its health benefits. These health benefits are mainly correlated to health-promoting components ...of olive oil such as polyphenols, tocopherols, and carotenoids, positive effects of olive oil on the inhibition of foodborne pathogens, stimulation of the growth of beneficial microorganisms, and its antioxidant activity. These attributes make olive oil one of the leading healthy edible oils worldwide.
The current study overviews the recent findings on the health benefits of olive oil consumption including its effects on gut microbiota, its antioxidant activity, and its ability in preventing cardiovascular disease (CVD). In addition, the potential mechanism involved in these health-promoting effects are discussed.
Key findings and conclusions: This study showed that olive oils originated from various regions of the world can pose some positive effects on gut microbiota. Moreover, this edible oil (especially the extra virgin type) can prevent CVD due to the high levels of valuable bioactive components including phenolic compounds (e.g. oleocanthal, tyrosol, hydroxytyrosol, oleuropein, and oleuropein aglycone) and the presence of highly bioavailable health-promoting carotenoids such as provitamin A, β-carotene, and lutein. Furthermore, the oral intake of extra virgin olive oil can be beneficial in preventing cancer and type 2 diabetes. Therefore, the consumption of olive oil, especially the extra virgin type, can be recommended not only because of its healthy fatty acid profile (particularly oleic acid) but also due to valuable positive effects of its bioactive components on human health.
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•Olive oil, especially,extra virgin olive oil (EVOO), contains bioactive compounds (e.g., polyphenols).•Fatty acid profile of EVOO is rich in oleic acid which possess beneficial health effects.•EVOO could improve health through positive effects on gut microbiota.•EVOO could reduce the risk of cardiovascular diseases.•EVOO could reduce the risk of hypertension, type 2 diabetes, and cancer.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
•Recent progress in the use of ultrasound (US) pretreatment for food drying is overviewed .•US pretreatment is able to preserve food quality more effectively.•US application increase the drying rate ...while decreasing the amount of energy required for drying.•This review compiles findings on how ultrasound-pretreatment and ultrasound-assisted drying technology alter food's quality attributes.
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as “ultrasound”. Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Summary
Orange is a citrus plant that belongs to Rutaceae family and is widely produced and processed around the world for the production of several products, including orange juice, which is ...associated with the production of relatively high‐volume of orange peel. This by‐product is sometimes discarded as a waste in the environment. The valorisation of food waste is the point of interest and orange peel, as a food waste, can be used as a source of value added essential oil. Recently, several advanced extraction techniques, including ultrasound, microwave, enzymatic and supercritical fluid extraction, have been proposed to valorise this by‐product. Each of these methods has its advantages and disadvantages and there is no published review regarding this subject. This work aims to review the recent findings on the applicability, benefits and drawbacks of orange oil extraction methods for orange peel valorisation.
Advances in extraction techniques for orange peel valorisation.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
Pineapple core is considered a processing by-product. This study proposed and evaluated an ohmic heating extraction-based valorization platform to obtain value-added bioactive compounds from ...pineapple core and studied the effects of four important processing parameters. In this sense, a Taguchi design (L16(4)4) was used to assess the effects of temperature (70, 80, 90, and 100 °C), time (15, 30, 45, and 60 min), voltage (110, 160, 210, and 260 V), and frequency (60, 340, 620, and 900 Hz) on heating rate, come-up time, energy consumption, system performance efficiency, total phenolic compounds (TPC), DPPH, and ABTS. Finally, a side-by-side comparison of optimized ohmic heating (OOH) and conventional extraction was performed, and chemical composition was compared by ultra-performance liquid chromatography equipped with photodiode array detection-mass (UPLC-DAD-ESI-MS-MS). According to the results, increasing temperatures enhanced system performance efficiency but negatively affected TPC and antioxidant values above 90 ℃. Similarly, prolonging the extraction (>30 min) decreased TPC. Further, increasing voltage (from 110 to 260 V) shortened the come-up time (from 35.75 to 5.16 min) and increased the heating rate (from 2.71 to 18.80 °C/min−1). The optimal conditions were 30 min of extraction at 80 °C, 160 V, and 900 Hz. Verification of the optimal conditions revealed that OOH yielded an extract with valuable bioactive compounds and saved 50% of the time and 80% of energy compared to the conventional treatment. The UPLC-DAD-ESI-MS-MS showed that there were similarities between the chemical profiles of the extracts obtained by conventional and OOH methods, while the concentration of major compounds varied depending on the extraction method. This information can help achieve sustainable development goals (SDGs) by maximizing the yield and minimizing energy and time consumption.
Volumetric heating techniques such as ohmic heating have emerged as alternatives to conventional processing methods for diverse applications in the food industry. One of the novel applications of ...ohmic heating is ohmic-assisted hydrodistillation (OAHD), which utilizes the volumetric heating benefits to overcome traditional distillation shortcomings. This technique proffers benefits such as saving time and energy and has gained increasing interest as a preferred approach for ethanol distillation and essential oil extraction from various plant materials.
This paper reviews the principles and current applications of OAHD. The effects of OAHD on process time, energy consumption, and distillate quality are discussed. Considerations for industrial application of OAHD are highlighted and its salient drawbacks are also taken into account.
Advantages of OAHD over conventional distillation include high thermal efficiency, short processing time and reduced operational cost. Further research on safety and sustainability along with economic study are prerequisites for commercial application of this technology.
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•The concepts of ohmic-assisted hydrodistillation (OAHD) are reviewed briefly.•Ethanol distillation and essential oils extraction by OAHD are discussed.•Key benefits of OAHD include better process control and saving time and energy.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Purpose
This study aimed to investigate the application of solar energy-based (SE) technology in extracting oil from common carp (
Cyprinus carpio
L.) viscera as a fish processing waste, optimize ...this valorization process, and analyze the extracted oil.
Methods
SE oils’ physicochemical properties were analyzed and compared with conventional extraction (CE) oil. Also, an L-optimal response surface method (RSM) was used to optimize the process. Responses from daylight hours (independent factor) were the radiation intensity, ambient and viscera temperature, and heating efficiency. Besides, process waste was analyzed by scanning electron microscopy (SEM) to elaborate on extraction mechanisms.
Results
A new SE system was developed and valorized viscera to fish oil. This system was equipped with a perforated black cloth to protect extracted oil from the adverse effects of sun rays and impurities. The sunlight was absorbed, converted to thermal energy, and heated the waste through the conductive mode of heat transfer. Finally, oil and water were separated according to the relative density. The optimal system performance was achieved at a radiation intensity of 1100.2 W/m
2
, resulting in viscera temperature and heating efficiency of 81.2 ℃ and 63.5%, respectively. The SE oil yield was 18.4% higher than CE. Also, SE oil had lower peroxide value, free fatty acid (FA), and thiobarbituric acid than CE by 40.9, 43.8, and 27.1%, respectively. The color of SE oil was more reddish (a*) and intense but less yellowish (b*) than CE. The half-life of SE oil was higher than CE (100
vs.
91 days). Besides, SE oil was rich in valuable unsaturated FA, including octadecenoic (35.1%), hexadecanoic (18.8%), and octadecadienoic acid (9.9%).
Conclusion
The fish viscera waste was valorized to a valuable oil enriched in unsaturated health-promoting omega-3 and -6 FA. The proposed process is based on clean energy technology and can reduce energy consumption, and production costs, contributing to zero waste and sustainable development goals (SDGs).
Graphical Abstract
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EMUNI, FIS, FZAB, GEOZS, GIS, IJS, IMTLJ, KILJ, KISLJ, MFDPS, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, SBMB, SBNM, UKNU, UL, UM, UPUK, VKSCE, ZAGLJ
