In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful ...for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface phenomenon. Cold plasma technology is also used to inactivate endogenous enzymes which are responsible for browning reactions particularly polyphenoloxidase and peroxidases. Several research investigations showed a reduced growth of microorganism via different mode of actions by etching phenomenon, cell disruption by electrophoration etc. Plasma technology is considered as modern non conventional technique which is used for the preparation of modified starches, altering its physical and chemical properties. Overall application of cold plasma for microbial destruction on different food substrates like fruits, meat products, cheese etc. was discussed. Besides this, it is also used to alter the germination rate of seeds. It is an eco-friendly process which is used in the preservation of food and other potential applications as an alternative to common techniques.
This study examined the effects of different gums viz. gum arabic (GA), guar gum (GG),
k
-carrageenan gum (KG), and xanthan gum (XG) on rheological and 3D printing characteristics of vitamin D (Vit ...D) enriched orange concentrate (OC) wheat starch (WS) blends. The textural and microstructural properties of printed objects from above mixture were evaluated and compared. The addition of gums induced an increase in apparent viscosity, storage modulus (G′), and loss modulus (G″) of the OC-WS mixtures, while GA decreased the apparent viscosity and G′. Nuclear magnetic resonance (NMR) analysis of 3D printed samples revealed that the movement of transverse time (T
2
) toward closer to 0 ms indicated an increase in immobilized and bound water populations suggesting the gel formation. The slight shift toward shorter wavelength in FT-IR results for the broadband centered around 3400 cm
−1
after addition of gums possibly caused an increase of G′ and load bearing capacity of the blends. 3D printing characteristics revealed that the objects printed using KG containing blend possessed maximum fidelity to the target geometry and good loading bearing capacity, preventing collapsing over time due to the proper G′ value. At tanδ of 0.238, OC-WS-KG mixture achieved the best printing condition. Higher tanδ of GA (0.038) containing samples led to an unwanted collapse of the printed constructs. The objects printed using KG also exhibited the smoothest visible surface as well as microstructure and best mastication properties. Considering the studied features, vitamin D enriched OC with WS-KG was found to be the best match for orange fruit concentrate-based 3D food printing. This work demonstrates the novel ways to develop fortified 3D printed foods.
Cold plasma is an emerging novel non-thermal technology in the sector of food processing. In the present review we will discuss the recent scientific reports on properties of cold plasma treated ...starches. For industrial use native starch is subject to modification to enhance the properties. This paper reviews on the mechanism of starch modification by plasma reactive species, briefly discussing its effects on properties. The effect of cold plasma on starches depends on the type of feed gas, voltage applied and treatment time. The alteration in the properties is mainly due to depolymerization and cross linking of amylose and amylopectin side chains. After plasma treatment there is decrease in molecular weight, viscosity, and gelatinization temperatures. Plasma etching increased the surface energy and enhanced the hydrophilicity of the starch granules. We can conclude that cold plasma is as alternative technology to modify the properties of starch.
This study focuses on the analysis of polysaccharide residues from the cell walls of fruits and vegetables: tomato, potato, pumpkin, carrot and celery root. An alcohol-insoluble residue was prepared ...from plant material by extraction using the hot ethyl alcohol method and then cell wall fractions soluble in trans-1,2-diaminocyclohexane-N,N,N′,N′-tetraacetate, sodium carbonate and alkaline solution were sequentially extracted. Infrared spectroscopy combined with Fourier transform (FT-IR) was used to evaluate differences among cell wall residues and among species after each step of sequential extraction of pectins and hemicelluloses. Additionally, pectic substances were identified using an Automated Wet Chemistry Analyser. Principal component analysis (PCA) was applied to FT-IR spectra in two regions: 1,800–1,200 cm
−1
and 1,200–800 cm
−1
in order to distinguish different components of cell wall polysaccharides. This method also allowed us the possibility of highlighting the most important wavenumbers for each type of polysaccharide: 1,740, 1,610 and 1,240 cm
−1
denoting pectins or 1,370 and 1,317 cm
−1
denoting hemicelluloses and cellulose, respectively.
Meat is a major source of high protein food for human beings, but livestock animals inevitably have negative consequences for environmental change. Plant proteins exhibit a promising potential to ...replace meat by developing plant-based meat analogues. The main challenge nowadays is how to endow the meat analogues with the similar attributes of real animal meats. The present work focuses on the structure design by improvement of the formulations and optimization of processing conditions using high moisture extrusion technology to create plant-based meat alternatives, and aims to clarify the relationship between the structure and formulation/processing. The major ingredients including proteins, polysaccharides, and their blends for the preparation of meat analogues are summarized since they are major structural components for the product identity and product differentiation, and have vital roles in fibrous structure formation of meat analogues. Extrusion variables, particularly the barrel temperature, the cooling die design and the moisture content of the feed are discussed as the quality of meat analogues could be tailored by extruder design and controlling.
Many sectors of the food industry are interested in replacing synthetic or animal-based ingredients with plant-based alternatives to create products that are more natural, environmentally friendly, ...and sustainable. In this study, the ability of several plant protein concentrates to act as natural emulsifiers in oil-in-water emulsions fortified with omega-3 fatty acids was investigated. The impact of emulsifier type on the formation and stability of the emulsions was determined by measuring changes in droplet characteristics (size and charge) under different homogenization, pH, salt, and temperature conditions. Pea (
Pisum sativum)
, lentil (
Lens culinaris)
and faba bean (
Vicia faba
) protein concentrates all proved to be effective emulsifiers for forming and stabilizing 10 wt% algae oil-in-water emulsions produced by high-pressure homogenization. The droplet size decreased with increasing emulsifier concentration, and relatively small oil droplets (
d
< 0.3 μm) could be formed at higher emulsifier levels (5% protein). Lentil protein-coated droplets were the most stable to environmental stresses such as pH, ionic strength and temperature changes. These results have important implications for the production of functional foods and beverages from natural plant-based ingredients.
This study investigated the effects of different concentrations (0, 5, 10, 20, 50, and 100 μmol/g protein) of tea polyphenols (TP) on the oxidative modification and the physicochemical, structural, ...and gelling properties of myofibrillar protein (MP) from grass carp (
Ctenopharyngodon idellus
) oxidized by a hydroxyl radical-generating system. The results showed that low concentrations (5 and 10 μmol/g protein) of TP could effectively inhibit the formation of carbonyl groups and dityrosine, the loss of sulfhydryl groups and α-helix conformation, and the change of the tertiary structure of MP caused by hydroxyl radicals. Moreover, the presence of TP in all concentrations decreased the surface hydrophobicity of MP. TP at 10 μmol/g protein had better effects on preventing the oxidation-induced cross-linking and aggregation of myosin heavy chain (MHC) and actin of MP, keeping the stability of MP solutions with lower turbiscan stability index (TSI) values, and improving gelling properties characterized by higher hardness and gel strength of MP gels. By contrast, excessive presence of TP (20, 50, and 100 μmol/g protein) showed pro-oxidative effects on oxidatively stressed MP, which was detrimental to the MP and contributed to the denaturation and irregular aggregation of MP, the loss of MP solution stability, and lower gelling capacity with poor texture and gel strength. The concentration-dependent effects of TP on MP depended on the extent of MP oxidative modification and MP-TP interactions, indicating that a proper amount of TP has the potential to protect MP from oxidation and to enhance the gelling capacity of surimi during processing.
Most fruits and vegetables are susceptible to spoilage after harvest, the transportation and preservation conditions can further decrease the product quality. As one of the main food preservation ...technologies, edible films/coatings are made of eatable materials to form thin layers that can maintain food freshness during transport and storage. This review summarizes different films/coating materials, including proteins (soy, whey, wheat gluten, gelatin), polysaccharides (chitosan, starch, cellulose) and lipids. However, the films/coatings prepared by single material have many deficiencies which can be made up by the combination of composite films/coatings. Moreover, several prepared methods (electrospinning, casting, extrusion, dipping, fluidized-bed, spraying, panning) used for films/coatings are introduced. Finally, the application and future directions of films/coatings in the preservation of fruits, vegetables and other food products are also presented.
Graphical Abstract
Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the formulation of reduced-fat food products and as vehicles for encapsulation and delivery of nutrients during food ...digestion. Progress in the development of stable double emulsions for food use is dependent on replacing small-molecule emulsifiers and synthetic polymeric stabilizing agents by food-grade ingredients. Of particular value for conferring the required functionality are food proteins and polysaccharides. This review describes how these biopolymers have been successfully incorporated into the internal and external aqueous phases of W/O/W emulsions to improve the stability and yield of model systems. Recent advances in the use of protein-polysaccharide conjugates and complexes for the stabilization of the outer droplets of W/O/W emulsions are highlighted.
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