Innovative Processing Technologies for Clean-Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation.

Insight into the oxidation mechanism of coconut globulin by atmospheric cold plasma focusing on side chain amino acids

The juice sector is one of the fastest growing sectors in the food industry. Although juices are important because of their nutritional value and convenience, their composition and physicochemical properties affect their microbiological safety and overall quality during their shelf-life. Furthermore, the thermal process classically applied in juices partially reduces the occurring microflora, and the use of chemical additives is perceived negatively by consumers. For these reasons, researchers have proposed the use of nonthermal technologies as antimicrobial preservatives in juices. This paper covers the recent literature on the use of essential oils (EOs) and the individual constituents (ICs) found therein, used alone or in combination with other emerging technologies, for the preservation of juices. From this perspective, this paper discusses the growing importance of the use of EOs and their ICs, either alone or in association with other emerging technologies, in juices and their effects on the safety and physicochemical and sensory quality attributes of these products. The results of papers currently available in the literature reveal that EOs and their ICs are promising alternatives to achieve microbial safety and stability in juices. However, extensive studies considering the effects of each EO or IC on sensory characteristics, primarily taste and aroma, are still needed to establish each of these substances/compounds as feasible preservatives for use in juices. Finally, further studies could focus on the combination of low amounts of EOs or ICs with other nonthermal technologies to achieve a balance between the microbial safety and sensory acceptability of juices.

The influence of non-thermal technologies on color pigments of food materials: An updated review

A rapid separation method for bovine brain S100 alpha alpha, S100a, and S100b protein using fast protein liquid chromatography on a Mono Q column and its application in preparation of a large amount of S100 alpha alpha protein are described. The conformation of S100 alpha alpha in the metal-free forms as well as in the presence of calcium were studied by UV absorption, circular dichroism, intrinsic fluorescence, sulfhydryl reactivity, and interaction with a hydrophobic fluorescent probe. The alpha-subunit appears to have nearly identical conformation in S100 alpha alpha and S100a protein dimers. We also confirmed that only the alpha-subunit exposes hydrophobic domains to solvent in the presence of calcium and that cysteine residues exposed upon Ca2+ binding to S100 proteins correspond to Cys 85 alpha and Cys 84 beta. Incubation of S100a with calcium and KCl proved that calcium binding to the putative calcium-binding sites (site I alpha, I beta) triggers a time- and temperature-dependent conformational change in the protein structure which decreases the antagonistic effect of KCl on calcium binding to sites II alpha and II beta and provokes subunit exchanges between protein dimers and the emergence of S100 alpha alpha and S100b (beta beta) proteins. Dynamic fluorescence measurements showed that incubating calcium at high S100a protein concentrations (greater than 10(-5) M) induces an apparent slow dimer-monomer equilibrium which might result in total subunit dissociation at lower protein concentrations. The effect of acidic pH on subunit dissociation in S100a protein (Morero, R. D., and Weber, G. (1982) Biochim. Biophys. Acta 703, 231-240) arises from conformational changes in the protein structure that are similar to those induced by Ca2+ incubation.

Consumer demands for fresh and minimally processed liquid foods that support disease prevention and promote health emphasize the need for innovative processing technologies that ensure microbiological safety and preserve bioactive compounds. In addition, consumers are becoming more concerned about the presence of chemical additives in liquid foods. Non-thermal processing technologies, including high-pressure processing, high-pressure homogenization, pulsed electric field, pulsed magnetic field, high-pressure carbon dioxide, ultrasound treatment, radiation processing, ozone processing, cold plasma, and membrane processing, offer excellent prospects for the application in liquid foods. The given technologies aim to retain bioactive properties, deactivate enzymatic activity, and destroy microorganisms, thereby extending the shelf life of liquid foods. Thus, this current review, without a doubt, could be valuable to the liquid food industries and the scientific world by offering great insight into the latest developments in the use of innovative non-thermal processing technologies, which can be employed for shelf life extension and the retention of bioactive compounds in liquid foods. This paper also discusses the challenges faced by the liquid food industry that need to be addressed in future studies.

The contribution of non-thermal and advanced oxidation technologies towards dissipation of pesticide residues

Pulsed light (PL) is a polychromatic radiation-based technology, among many other non-thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5-log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high-quality juice. Enzymatic spoilage in fruit juice is also a crucial factor that needs attention. The retailers want the processed juice to be stable, which can be achieved by inactivating the spoilage enzymes and native microflora inside it. The present review argued about the potential of PL technology to produce a microbiologically safe and enzymatically stable fruit juice with a minimal loss in bioactive compounds in the product. Concise information of factors affecting the PL treatment (PLT), primary inactivation mechanism associated with microorganisms, enzymes, the effect of PLT on various quality attributes (microorganisms, spoilage enzymes, bioactive components, sensory properties, color), and shelf life of fruit juices has been put forward. The potential of PL integrated with other non-thermal and mild thermal technologies on the microbial safety and stability of fruit juices has been corroborated. The review also provides suggestions to the readers for designing, modeling, and optimizing the PLT and discusses the use of various primary, secondary kinetic models in detail that have been utilized for different quality parameters in juices. Finally, the challenges and future need associated with PL technology has been summarized.

Chapter 1 - Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods

Microbial safety and quality of various types of cooked chilled foods

This review assesses the nonthermal physical processing technologies for protein modification. The review also discusses the structural, functional, and digestibility attributes of protein following nonthermal physical processing. Applications of ultrasonication, ultrahigh pressure, and pulsed electric field (PEF) can induce the conformational changes of protein via the creation of free radicals and/or larger/smaller protein molecules, damaging the primary, secondary, tertiary, and quaternary structure of protein, and thus influence the functional properties. Some key achievements in using nonthermal physical technologies to process protein‐rich foods include improved enzymatic hydrolysis, solubility, emulsification, foaming, gelatinization, digestion properties, and reduced allergenicity. Therefore, nonthermal physical technologies are useful methods to modify food protein structure and functionality for the food industry.Practical ApplicationThe demand for protein with desirable functional properties and nutritional value makes it imperative to find suitable processing technologies that could conserve or yield high quality proteins from both conventional and nonconventional sources. Since thermal processing (including microwave, radiofrequency heating, etc.) could possibly reduce the quality attributes of proteins, many researchers have focused their investigations on nonthermal physical processing to improve the functional properties of proteins. To this regard, this review discusses nonthermal techniques, including ultrasonication, high‐pressure processing, PEFs, cold plasma, and ultraviolet.

Non-thermal processing technologies have been given considerable attention in recent years due to their promising potential of inactivating spoilage and pathogenic microbes without compromising the quality, nutritional and sensory attributes of foods. Furthermore, the application of these technologies that utilize ambient temperature and preclude the addition of synthetic antimicrobials to achieve food preservation, addresses consumers demand for food products that are safe, healthy, nutritious, and devoid of synthetic preservatives. However, research to evaluate the efficiency of these non-thermal technologies against bacteria and mold species, and natural microflora, and their effectiveness against pathogenic bacteria in the robust long-term-survival (LTS) phase of their life cycle, is warranted. Furthermore, research on the extent of sub-lethal injury among survivors, and the efficiency of the thin agar layer (TAL) recovery method for recovering sub-lethally injured cells subjected to these technologies is important for ensuring food safety. In this regard, in these studies, the efficiency of three novel non-thermal technologies, namely, atmospheric cold plasma (ACP), Ultraviolet radiation (UV) and natural antimicrobials were evaluated for inactivation of Shiga-toxin producing Escherichia coli, Salmonella enterica, Listeria monocytogenes, natural microflora, or molds in model systems and in raw and ready-to-eat food products. In the ACP experiments, inoculated or non-inoculated portions (10 g) of tempered wheat grains were exposed to ACP (44 kV or 80 kV) dielectric barrier discharge. Additionally, the influence of the LTS state on the tolerance of E. coli O121 and Salmonella Typhimurium to ACP (80 kV), and the extent of sub-lethal injury in pathogen survivors in phosphate buffered saline (PBS) and on wheat grains were evaluated. The ACP (44 kV) was effective in reducing the populations of microorganisms (pathogenic and natural microflora) on the surface of wheat grains and substantial sub-lethal injury occurred among pathogen survivors. The LTS phase of E. coli O121 and Salmonella Typhimurium exhibited higher tolerance to ACP (80 kV) than stationary phase cells in PBS. However, on wheat grains there were no significant differences in log10 reductions of stationary phase and LTS phase. There was no substantial sub-lethal injury among stationary and LTS phase survivors. In the UV radiation (70 µW/cm2 or 1800 µW/cm2) experiment, we demonstrated that the TAL method is an effective method for the recovery of UV- induced sub-lethally injured cells and that TAL method is comparable to conventional methods of recovery. Lastly, in the natural antimicrobial experiment, CytoGuard® CDP Ultra and Inhibit violet were the most effective natural antimicrobials tested for strongly inhibiting growth of Penicillium species in shredded cheddar cheese; however, higher concentrations of these antimicrobials are required for significant growth inhibition of Aspergillus species. This research has demonstrated that the three non-thermal technologies evaluated are effective for microbial control on raw and ready-to-eat food products.

Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products

This review emphasizes significance of Vitamin C as an essential water-soluble antioxidant found in fruit juices and reviews its sensitivity to heat throughout processing. The goal of this review is to integrate current knowledge regarding the variables impacting Vitamin C stability and to assess non-thermal processing technologies as substitutes for traditional heat treatments. Heat processing, though effective in microbial safety, generally results in a 50-70% reduction in natural Vitamin C levels. Recent research shows that non-thermal technologies like pulsed electric field, high-pressure processing, pulsed light, ultrasonication, ultraviolet, and cold plasma deliver better Vitamin C yields often more than 90% without compromising the natural flavor, color, and nutritional integrity of fruit juices. For example, pineapple juice treated with pulsed light retained 71% Vit C against 41% through thermal pasteurization, and cold plasma-treated tomato juice retained up to 95%. Together, these non-thermal technologies provide a promising way to ensure the nutritional integrity and sensory properties of fruit juices. Future research should aim at optimizing hurdle technology for industrial applications, allowing for energy-efficient, safe, and nutrient-preserving processing of fruit beverages.

Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.

High hydrostatic pressure (HHP) processing is an emerging, novel, and non-thermal technology, which applies high pressure to bring about structural and functional changes in food products without affecting their quality attributes. This chapter deals with a brief introduction to HHP, explaining its principles and working mechanism. It focuses on the impact of HHP on food microorganisms, enzymes, food quality, and sensory attributes of food commodities, including seafood, fruit and vegetables, and dairy products. Furthermore, it presents a comprehensive review of the novel applications of HHP, such as pasteurization, blanching, osmotic dehydration, freezing, thawing, gelation, and extraction, in the food industry, including current developments and trends in HHP applications in the food industry. This technology has the potential for processing of food products, ensuring food safety and superior food quality.