Effect Of Processing Operations Research Articles

The Effect of Processing Operations on the Polyphenol Content of Cocoa Beans: A Review

The Effect of Processing Operations on the Polyphenol Content of Cocoa Beans: A Review

Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran

Products containing the perennial grain intermediate wheatgrass (IWG) have recently entered the market, but little is known about the effect of processing operations on its constituents. This study investigated the effect of steam explosion (SE) conditions, i.e., temperature (130, 150 or 170 °C) and residence time (5 or 10 min), spanning severity factors from 1.6 to 3.1, on physicochemical properties of IWG bran. Even the lowest temperature and shortest time combination (130 °C, 5 min), was sufficient to inactivate peroxidase, generally regarded as the most heat-stable enzyme in grains. Contents of free phenolic acids as well as water-extractable arabinoxylans significantly increased while phytic acid was reduced after SE. However, starch damage, free fatty acids as well as browning (all negatively affecting quality) increased with treatment severity. Thus, SE is a promising technology to reduce enzymatic activity, enhance phenolic and soluble fiber contents in IWG bran, but severity factors >2.5 may negatively affect quality.

The hazardous threat of Bisphenol A: Toxicity, detection and remediation

Bisphenol A (or BPA) is a toxic endocrine disrupting chemical that is released into the environment through modern manufacturing practices. BPA can disrupt the production, function and activity of endogenous hormones causing irregularity in the hypothalamus-pituitary-gonadal glands and also the pituitary-adrenal function. BPA has immuno-suppression activity and can downregulate T cells and antioxidant genes. The genotoxicity and cytotoxicity of BPA is paramount and therefore, there is an immediate need to properly detect and remediate its influence. In this review, we discuss the toxic effects of BPA on different metabolic systems in the human body, followed by its mechanism of action. Various novel detection techniques (LC-MS, GC-MS, capillary electrophoresis, immunoassay and sensors) involving a pretreatment step (liquid-liquid microextraction and molecularly imprinted solid-phase extraction) have also been detailed. Mechanisms of various remediation strategies, including biodegradation using native enzymes, membrane separation processes, photocatalytic oxidation, use of nanosorbents and thermal degradation has been detailed. An overview of the global regulations pertaining to BPA has been presented. More investigations are required on the efficiency of integrated remediation technologies rather than standalone methods for BPA removal. The effect of processing operations on BPA in food matrices is also warranted to restrict its transport into food products.

Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix

Blueberries are an important source of bioactive compounds that can be consumed as fresh or processed fruit. The aim of this work was to study the addition of blueberry juice into apple discs by vacuum impregnation and further stabilization of the impregnated apple by air-drying and freeze-drying in order to produce a low-humidity fruit-like natural snack. The effect of processing operations was studied in terms of functional properties. Results indicated that it was possible to add blueberry juice into the structure of fresh apple slices without a negative effect on bioactive compounds. While air-drying operation implied a significant loss of the initial anthocyanin content, the final product stabilization by freeze-drying did not cause any loss of individual anthocyanin content. Results of the different analyses showed the best final product was obtained by freeze-drying or air-drying stabilization at 40 °C.

The effect of processing operations on the total sulphur content in rapeseed oil

AbstractThe technological difficulties due to the presence of sulphur‐containing compounds in rapeseed oil lead to the problem of proper hydrogenation under commercial conditions. The effect of refining operations on the total sulphur content of rapeseed oil was studied. Degumming (phosphoric acid treatment) had an insignificant effect on the sulphur content while deacidification (alkali refining) removed about 30% and bleaching with Fuller's earth removed about 50% of the total sulphur in commercial crude oil. Deodorization affected nearly the complete removal of residual sulphur left after the application of treatments mentioned above.