Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food ...markets demand foods from plant materials that are "safe", "fresh", "natural", and with "nutritional value" while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), high-pressure assisted extraction (HPAE), high voltage electric discharges assisted extraction (HVED), pulsed electric fields assisted extraction (PEF), supercritical fluids extraction (SFE), and others are aligned with the "green" concepts and able to provide raw materials on industrial scale with optimal expenditure of energy and chemicals. This review provides an overview of relevant innovative food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production.
•Thermal processing damages nutritional and visual appeal of the pomegranate juice.•Non-thermal technologies for preservation pomegranate juice is discussed.•Ultraviolet-C, high-pressure, ultrasound, ...pulsed electric field, cold plasma.
The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti-inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non-thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non-thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limited scientific literature concerning the use of non-thermal technologies for preservation of PJ. Therefore, this review focuses on PJ preservation by using non-thermal technologies. In conclusion, pomegranate is an economical crop that can justify the use of advanced non-thermal technologies for PJ preservation, as consumers’ interest can offset the expenses associated with investments in alternative technological options and processing adjustments.
The aim of this study was to examine the effect of ultrasound treatment on physical properties of soy proteins. For this purpose, soy protein isolates (SPI) and soy protein concentrate (SPC) were ...treated with ultrasound 20
kHz probe and ultrasound baths (40 and 500
kHz) system. In this study ultrasound treatment affected significant changes in texture of model systems prepared with soy protein concentrates, that gelled during ultrasound treatment with probe 20 and 40
kHz bath for 15
min. Model system prepared with SPI creamed during ultrasound treatment with probe 20
kHz for 15
min. Treatment with 20
kHz probe ultrasound lead to significant changes in conductivity, increased solubility for SPC, significantly increased specific surface area that is of interest in food texture and increased values of emulsion activity index. Weight mean diameter and volume–surface average diameter decreased significantly for all samples and all treatments. Flowing behaviour of SPI and SPC model systems has been greater influenced by ultrasound treatment. There was no improvement in foaming and emulsifying properties of soy protein model systems after 500
kHz bath treatment.
The aim of this study was to observe the effect of ultrasound and sonication on whey proteins in order to improve their functional properties. Effect of ultrasound treatment on physicochemical and ...functional properties was examined by pH, conductivity and solubility measurements and foaming properties.
In this work, low-intensity ultrasound (500
kHz) and the high-intensity ultrasound (20
kHz probe and 40
kHz bath) were used. 10
wt.% protein model suspensions of whey protein isolate (WPI); whey protein concentrate (WPC-60); and whey protein hydrolysate (HWP) were treated with ultrasound probe (20
kHz for 15 and 30
min) and ultrasound baths (40
kHz and 500
kHz for 15 and 30
min).
pH did not change significantly upon ultrasound treatments. Ultrasound affected functional properties (using 20
kHz probe) of whey proteins like solubility and foaming ability by sample exposure at high temperatures caused by sonication. Using ultrasound of 40
kHz frequency had less effect on protein properties and better results were obtained with 15
min treatment than with 30
min treatment. Ultrasound treatment with 500
kHz bath did not had effect on foaming properties of whey protein model solutions. Conductivity decreased for ultrasound treatments with 40
kHz and 500
kHz bath for all samples. Temperature of protein model solutions increased after all ultrasound treatments.
Among 24 foodborne parasites ranked by FAO/WHO, 15 are associated with food of non-animal origin (FoNAO). Control of these hazards is essential for food safety.
Control measures to inactivate ...parasites in FoNAO are reviewed. Preventing contamination is key to ensuring the safety of fresh produce. However, additional control measures can further reduce the likelihood of occurrence of infectious parasites in FoNAO.
Key Findings and Conclusions: The efficacy of treatments depends on parasite species, developmental stage, matrix, and application conditions. Conventional pasteurization (72 °C; 15 s) inactivates parasites in most matrices, although some parasites are more heat resistant, and this may be an inappropriate method for many FoNAO that are intended for eating fresh and raw. Freezing at −20 °C for 2 days inactivates most, but not all, parasites, and some are highly resistant to freezing. Parasites generally survive chemical disinfection, making its application at effective doses often unsuitable at an industrial scale. Ozone and chlorine dioxide are the most promising in terms of efficacy and dosage, nevertheless challenges remain in their application especially for the most fragile produce. High-pressure processing is an efficient technology, providing good inactivation of parasites. Further research should focus on standardizing experimental approaches for evaluation of inactivation techniques and development of methods to measure parasite inactivation in food matrices.
•Various parasites can be transmitted to people via foods of non-animal origin (FoNAO).•Potential methods for inactivation of transmission stages in FoNAO are reviewed.•Thermal methods may not be appropriate for FoNAO; some parasites survive freezing.•Chemical methods have mostly been characterised in simple matrices rather than food.•Standardised evaluation methods are lacking, making comparisons difficult.
This review presents a critical analysis of food-grade delivery systems, which are suitable for the delivery of essential oils (EOs) for food applications. In particular, the main colloidal systems, ...investigated in vitro for the encapsulation of essential oils, such as nanoemulsions, solid lipid nanoparticles, nanostructured lipid carriers, carbohydrate-based carriers, protein-based carriers, liposomes and gelatin, have been described in details, with a special focus on their formulation, the type of oils encapsulated, and the fabrication processes, as well as on the resulting antimicrobial activity with respect to free oils. Currently, among these food-grade colloidal systems, only nanoemulsions, liposomes, and biopolymeric particles have found use in real foods, because of their easily-scalable production processes, loading capability with EOs, as well as cost-effectiveness. The main applications in foods are discussed, with reference to the possible methods of incorporation of encapsulated essential oils in foods, such as direct mixing, washing or infusion, and coating within active biopolymeric matrices. In addition, also the use of encapsulated essential oils in several other fields is presented, such as in organic farming, pest control or luring, as well as in pest-repellent textiles. Finally, the main regulatory issues are discussed.
Interest in the development and adoption of nonthermal technologies is burgeoning within the food and bioprocess industry, the associated research community, and among the consumers. This is evident ...from not only the success of some innovative nonthermal technologies at industrial scale, but also from the increasing number of publications dealing with these topics, a growing demand for foods processed by nonthermal technologies and use of natural ingredients. A notable feature of the nonthermal technologies such as cold plasma, electrohydrodynamic processing, pulsed electric fields, and ultrasound is the involvement of external fields, either electric or sound. Therefore, it merits to study the fundamentals of these technologies and the associated phenomenon with a unified approach. In this review, we revisit the fundamental physical and chemical phenomena governing the selected technologies, highlight similarities, and contrasts, describe few successful applications, and finally, identify the gaps in research.
Pleurotus ostreatus (P. ostreatus) is considered a high-quality food, rich in proteins and bioactive compounds important for maintaining human health. Lately, a commonly used substrate for oyster ...mushroom cultivation—wheat straw, is more often replaced by alternative cellulose substrates originated from the agricultural and food industry. Utilization of wastes for mushroom cultivation has its added value: sustainable food waste management, production of high-quality food from low quality waste, as well as solving environmental, economic and global issues. This overview covered three categories of food waste: food-processing wastes, agro-cereal wastes and nut–fruit wastes, the most used for the cultivation P. ostreatus in the period of 2017–2022. Analyzed studies mostly covered the productivity and chemical characterization of the substrate before and after the cultivation process, as well as the morphological characteristics of the fruiting bodies cultivated on a specific substrate. Chemical analyses of mushrooms cultivated on food waste are not adequately covered, which gives room for additional research, considering the influence of substrate type and chemical quality on the fruiting bodies chemical composition.
Rosemary (
L.) is a Mediterranean medicinal and aromatic plant widely used due to valuable bioactive compounds (BACs) and aromas. The aim of the study was to evaluate the extraction of intracellular ...compounds from rosemary combining experimental procedure by means of high voltage electrical discharge (HVED), with a theoretical approach using two computational simulation methods: conductor-like screening model for real solvents and Hansen solubility parameters. The optimal HVED parameters were as follows: frequency 100 Hz, pulse width 400 ns, gap between electrodes 15 mm, liquid to solid ratio 50 mL/g, voltage 15 and 20 kV for argon, and 20 and 25 kV for nitrogen gas. Green solvents were used, water and ethanol (25% and 50%). The comparison was done with modified conventional extraction (CE) extracted by magnetic stirring and physicochemical analyses of obtained extracts were done. Results showed that HVED extracts in average 2.13-times higher total phenol content compared to CE. Furthermore, nitrogen, longer treatment time and higher voltage enhanced higher yields in HVED extraction. HVED was confirmed to have a high potential for extraction of BACs from rosemary. The computational stimulation methods were confirmed by experimental study, ethanol had higher potential of solubility of BACs and aromas from rosemary compared to water.
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