Effect Of Industrial Processing Research Articles

The effect of industrial processing on the allergenicity of cow´s milk allergens

1. Jensen SA, Fiocchi AG, Baars T, et al. Diagnosis and RAtionale against Cow’s Milk Allergy (DRACMA) guidelines update - III – Cow’s milk allergens and mechanisms triggering immune activation. World Allergy Organ J. Forthecoming 2022. Google Scholar

Overview on the hydrodynamic conditions found in industrial systems and its impact in (bio)fouling formation

Biofouling is the unwanted accumulation of deposits on surfaces, composed by organic and inorganic particles and (micro)organisms. Its occurrence in industrial equipment is responsible for several drawbacks related to operation and maintenance costs, reduction of process safety and product quality, and putative outbreaks of pathogens. The understanding on the role of operating conditions in biofouling development highlights the hydrodynamic conditions as key parameter. In general, (bio)fouling occurs in a higher extension when laminar flow conditions are used. However, the characteristics and resilience of biofouling are highly dependent on the hydrodynamic conditions under which it is developed, with turbulent conditions being associated to recalcitrant biodeposits. In industrial settings like heat exchangers, fluid distribution networks and stirred tanks, hydrodynamics plays a dual function, affecting the process effectiveness while favouring biofouling formation. This review summarizes the hydrodynamics played in conventional industrial settings and provides an overview on the relevance of hydrodynamic conditions in biofouling development as well as in the effectiveness of industrial processes.

Effect of industrial processing and storage procedures on oxysterols in milk and milk products.

Oxysterols are products of enzymatic and/or chemical cholesterol oxidation. While some of the former possess broad antiviral activities, the latter mostly originate from the deterioration of the nutritional value of foodstuff after exposure to heat, light, radiation and oxygen, raising questions about their potential health risks. We evaluated the presence of selected oxysterols in bovine colostrum and monitored the evolution of their cholesterol ratio throughout an entire industrial-scale milk production chain and after industrially employed storage procedures of milk powders. We report here for the first time the presence of high levels of the enzymatic oxysterol 27-hydroxycholesterol (27OHC) in concentrations of antiviral interest in bovine colostrum (87.04 ng mL-1) that decreased during the first postpartum days (56.35 ng mL-1). Of note, this oxysterol is also observed in milk and milk products and is not negatively affected by industrial processing or storage. We further highlight an exponential increase of the non-enzymatic oxysterols 7β-hydroxycholesterol (7βOHC) and 7-ketocholesterol (7KC) in both whole (WMPs) and skimmed milk powders (SMPs) during prolonged storage, confirming their role as reliable biomarkers of cholesterol oxidation over time: after 12 months, 7βOHC reached in both SMPs and WMPs amounts that have been found to be potentially toxic in vitro (265.46 ng g-1 and 569.83 ng g-1, respectively). Interestingly, industrial processes appeared to affect the generation of 7βOHC and 7KC differently, depending on the presence of fat in the product: while their ratios increased significantly after skimming and processing of skimmed milk and milk products, this was not observed after processing whole milk and milk cream.

Effects of Industrial Processing on Pesticide Multiresidues Transfer from Raw Tomatoes to Processed Products.

Pesticides are broadly used to improve food safety, although they can lead to adverse health effects on consumers. Various food processing approaches, at the industrial or domestic level, have been found to highly reduce the amount of pesticide residues in most food materials. In this work, samples of raw tomatoes were collected directly from the field and processed at the industrial level to produce purée, triple concentrated paste, fine pulp, and diced tomatoes. A multiresidue method based on a modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged e Safe) sample preparation, followed by liquid chromatography-tandem mass spectrometry analysis (LC-MS/MS) for the assessment of 116 pesticides residues, was used. The analytical method has been validated according to SANTE indications. The recovery yields ranged from 75.5% to 115.3%, repeatability (RSDr) ranged from 3.4% to 18.3%, while reproducibility (RSDwR) ranged from 5.4% to 19.8%. The limit of quantifications (LOQs) ranged from 2.35 µg kg−1 for benthiavalicarb to 6.49 µg kg−1 for allethrin. A total of 159 raw tomato samples were collected from the field. The analysis showed the presence of 46 pesticides with azoxystrobin and chlorantraniliprole the most represented. On the other hand, all industrially processed samples showed values ≤ LOD, confirming that post-harvest processes can lead to a decrease in pesticide residues from agricultural commodities.

Effects of industrial processing on essential elements and regulated and emerging contaminant levels in seafood

Mitigation of contaminants in industrial processing was studied for prawns (cooked and peeled), Greenland halibut (cold smoked) and Atlantic salmon (cold smoked and trimmed). Raw prawns had significantly higher cadmium, chromium, iron, selenium and zinc content in autumn than in spring, while summer levels typically were intermediate. Peeling raw prawns increased mercury concentration but reduced the concentration of all other elements including inorganic arsenic, total arsenic, chromium, zinc, selenium but especially cadmium, copper and iron (p<0.05), however interaction between seasons and processing was observed. Non-toxic organic arsenic in raw Greenland halibut (N=10) and salmon (N=4) did not transform to carcinogenic inorganic arsenic during industrial cold smoking. Hence inorganic arsenic was low (<0.003mg/kg wet weight) in both raw and smoked fillets rich in organic arsenic (up to 9.0 mg/kg for farmed salmon and 0.7mg/kg for wild caught Greenland halibut per wet weight). Processing salmon did not significantly change any levels (calculated both per wet weight, dry weight or lipid content). Cold smoking decreased total arsenic (17%) and increased PCB congeners (10-22%) in Greenland halibut (wet weight). However PFOS, PCB and PBDE congeners were not different in processed Greenland halibut when corrected for water loss or lipid content.

Effect of Industrial Processing on HMF Generation in Sucrose-Milk Protein Model Systems

Effect of Industrial Processing on HMF Generation in Sucrose-Milk Protein Model Systems

Effects of industrial processing on folate content in green vegetables

Folates are described to be sensitive to different physical parameters such as heat, light, pH and leaching. Most studies on folates degradation during processing or cooking treatments were carried out on model solutions or vegetables only with thermal treatments.Our aim was to identify which steps were involved in folates loss in industrial processing chains, and which mechanisms were underlying these losses. For this, the folates contents were monitored along an industrial canning chain of green beans and along an industrial freezing chain of spinach.Folates contents decreased significantly by 25% during the washing step for spinach in the freezing process, and by 30% in the green beans canning process after sterilisation, with 20% of the initial amount being transferred into the covering liquid. The main mechanism involved in folate loss during both canning green beans and freezing spinach was leaching.Limiting the contact between vegetables and water or using steaming seems to be an adequate measure to limit folates losses during processing.

Real time monitoring of biofilm development under flow conditions in porous media

Biofilm growth can impact the effectiveness of industrial processes that involve porous media. To better understand and characterize how biofilms develop and affect hydraulic properties in porous media, both spatial and temporal development of biofilms under flow conditions was investigated in a translucent porous medium by using Pseudomonas fluorescens HK44, a bacterial strain genetically engineered to luminesce in the presence of an induction agent. Real-time visualization of luminescent biofilm growth patterns under constant pressure conditions was captured using a CCD camera. Images obtained over 8 days revealed that variations in bioluminescence intensity could be correlated to biofilm cell density and hydraulic conductivity. These results were used to develop a real-time imaging method to study the dynamic behavior of biofilm evolution in a porous medium, thereby providing a new tool to investigate the impact of biological fouling in porous media under flow conditions.

The impact of industrial processing on health-beneficial tomato microconstituents

The effect of industrial processing was investigated on the stability of tomato carotenoids, phenolic compounds and ascorbic acid. A deep insight in the processed products allowed the quantification of caffeic acid hexosides, which are far more important contributors than the well-known chlorogenic acid, dicaffeoylquinic acids and quercetin oligosaccharides (new feruloyl, sinapoyl and syringoyl derivatives of quercetin apiosylrhamnosylglucoside). (E)-β-Carotene and (E)-lycopene were also quantified along with different mono- and di-(Z)-isomers of lycopene which were tentatively assigned. Processing of fresh tomato into paste had an overall positive effect on the contents in phenolic compounds, no effect on lycopene and a slight and high detrimental effect on β-carotene and ascorbic acid, respectively. The balance between the increase in tomato matrix extractability and microconstituent catabolism was further observed in two contrasted transformations of paste into sauce. Overall, the nutritional quality of tomato-processed products, except for ascorbic acid, is mainly preserved through manufacture.

INDUSTRIAL PROCESSING OF CHESTNUT FRUITS (CASTANEA SATIVA MILL.) - EFFECTS ON NUTRIENTS AND PHYTOCHEMICALS

Determining the composition of bioactives in foods, both nutrients and non-nutrients, is essential in understanding how processing can modify potential health benefits. The effects of industrial processing, on the composition of fibre, starch, free sugars, antioxidant vitamins (C and E), carotenoids and phenolics were determined in fruits (kernels) from four Portuguese cultivars of Castanea sativa. The chestnut fruit industrial processing is divided into four major stages: harvest, post-harvest storage (during 3 months at ±0°C), industrial peeling (by flame or fire - brulage -at temperatures of 800 to 1000°C during 1 to 2 s in a rotary cylindrical oven) and freezing (tunnel with a CO 2 flow at -65°C during 15 to 20 min). Data are presented for each bioactive at each stage of the industrial processing. The focus of this work was on the Portuguese cultivars 'Judia', 'Longal', 'Martainha' and 'Lada'. The bioactives selected for analysis can influence both organolepetic and nutritional properties of the chestnut fruits. Starch and hemicelluloses are the predominant polysaccharides but free sugars, mainly sucrose (saccharose), were also present. The fibre and free sugars contents increased during industrial processing, while the interaction cultivar × processing stage had the greatest influence on the starch content. Vitamin C and vitamin E (predominantly δ-tocopherol) were present in the fruits with lower levels of carotenoids (lutein and lutein esters). The contents of vitamin C and carotenoids were negatively affected during industrial processing. Various phenolics, mainly gallic and ellagic acids and lower levels of ellagitannins, were also identified. The presence of significant amounts of these bioactives clearly shows that chestnuts are a health-positive food.

Effects of industrial processing on the distributions of deoxynivalenol, cadmium and lead in durum wheat milling fractions

The aim of this work was to investigate the distributions of deoxynivalenol, cadmium and lead in durum wheat milling fractions from industrial milling plants. The study focused on two milling technologies: conventional milling and debranning before milling. Initial analyses of samples of all raw materials showed contamination levels considerably lower than the limits imposed by the European Commission. Deoxynivalenol, cadmium and lead showed rather similar patterns of distribution. Semolina had lower, although not significant levels of these undesirable substances than unprocessed wheat grain; in contrast, marked concentration factors were found for the contaminants in shorts (middlings) and flour shorts. Debranning technology resulted in higher contamination levels in products intended for animal feed than conventional milling. The difference was statistically significant for deoxynivalenol and lead contamination of the shorts (middlings) fraction. As the outer parts of the kernel are generally considered richer in inorganic elements and moulds, Pearson's correlation was performed to investigate the relationship between the crude fibre contents of the different fractions, adopted as bran marker, and contaminant levels. Positive correlations were found for each of the three contaminants, although the correlation coefficients were not very high, demonstrating that crude fibre likely does not constitute a good marker for describing contaminants repartitioning in milling fractions when the levels of these substances are low.

Effects of Industrial Processing on the Immunogenicity of Commonly Ingested Fish Species

Background: Food-processing techniques may induce changes in fish protein immunogenicity. Allergens from >100 fish species have been identified, but little is known on the effects of processing on fish protein immunogenicity. Methods: IgE binding of sera of patients allergic to fresh and processed (smoked, salted/sugar-cured, canned, lye-treated and fermented) cod, haddock, salmon, trout, tuna, mackerel and herring and of hydrolysates based on salmon and whiting was investigated using immunoblot and inhibition ELISA. Results: Parvalbumin oligomers were identified using monoclonal and polyclonal antibodies. IgE binding was seen in most sera at 12–14 kDa (parvalbumin), and at 17–60 kDa for all fish except tuna. Changes in IgE binding appeared to reflect altered parvalbumin monomers and oligomers. Smoked haddock, salmon and mackerel had increased IgE binding and novel bands at 30 kDa. Chemically processed cod, salmon, trout and pickled herring had reduced or abolished IgE binding. The serum of 1 subject, however, had increased IgE binding to these products and also inhibition of binding by both fish hydrolysates to their constituent fish species. Conclusion: Process-induced changes in fish protein immunogenicity were more dependent on process rather than species, although individual responses varied. Changes in the allergenicity of a product may depend on the net effect of processing on parvalbumin oligomerization patterns, which may also vary in different species. Chemical processes generally caused loss in IgE-binding activity, though sensitization may occur to modified or degraded rather than intact peptides as shown by increased binding by chemically processed fish and hydrolysates in 1 subject. The clinical significance of these findings remains to be established.

Commercial Soy Protein Ingredients as Isoflavone Sources for Functional Foods

The knowledge of the contents and profile of isoflavones present in soy protein ingredients, as well as the effect of industrial processing, is important for the development of functional foods rich in these compounds. The results obtained here showed that the total isoflavone content varied significantly among products. For defatted and whole soy flours the total isoflavone content ranged from 120 to 340 mg/100 g, for soy protein isolates from 88 to 164 mg/100 g, and for commercial textured soy proteins, from 66 to 183 mg/100 g (wet basis, expressed as aglycones). The highest isoflavone content was found for soy hypocotyl flours, from 542 to 851 mg/100 g. Compared to hypocotyl and whole and defatted flours, soy ingredients presented a decrease of malonylglycosides and deesterified beta-glycosides with a significant increase in the percentage of aglycones, mainly for soy fibers (65-76%). While defatting was shown to cause isoflavone concentration without altering conjugation, extrusion process caused destruction of isoflavones and a significant increase in the amount of acetylglycosides, but this effect was less intense for the concentrates. From the results obtained it can be concluded that differences in isoflavone concentration and profile may be related to oscillations in the isoflavone content present in the raw material and to the type of processing.

Effect of Industrial Processing on the Distribution of Aflatoxins and Zearalenone in Corn-Milling Fractions

The aim of this study was to investigate the distribution of aflatoxins and zearalenone levels in various corn-milling fractions. Corn kernels and six derived milling fractions (germ, bran, large and small grits, flour, and animal feed flour) were sampled in an industrial plant; both conventional and organic corns were sampled. To evaluate the effect of cooking, samples of polenta were prepared starting from naturally contaminated flour. Conventional and organic lots showed mycotoxin contamination. For both lots, germ, bran, and animal feed flour showed a marked concentration factor from 239 to 911% accounting for both the low yields of the derived products and the distribution of aflatoxins and zearalenone contamination in the outer parts of the kernels. Conversely, a reduction factor of at least four times from raw material to finished products was observed. Polenta samples were unaffected by the cooking process, with levels of contamination similar to those of starting flour.

Non-protein nitrogen in infant cereals affected by industrial processing

The effects of industrial processing on non-protein content in four varieties of infant cereals, so-called `Multicereal' and `Wheat' as gluten infant cereals, and `Growth' and `Rice and carrot' as gluten-free infant cereals were determined. Samples were classified according to their industrial stage of treatment: (1) mixture of raw flours; (2) mixture of roasted flours; (3) mixture of enzymatically hydrolysed and drum-dried flours (film); (4) commercial infant cereals. Total nitrogen (TN), protein nitrogen (PN) and non-protein nitrogen (NPN) contents were higher in gluten infant cereals than in gluten-free infant cereals. NPN content was always higher than PN content in all cereals. Industrial processing led to a significant increase in NPN ( P<0.01) and free amino acid contents ( P<0.001), whereas TN and PN contents decreased significantly ( P<0.05). Although non-amino acid nitrogen components remained stable with the industrial processing, a high content of ammonium was found in gluten-free infant cereals as a consequence of taurine and asparagine degradation.

Effect of Industrial Processing on the Distribution of Fumonisin B1 in Dry Milling Corn Fractions

The aim of this study was to investigate the distribution of fumonisin B1 in various corn milling fractions processed by an industrial plant. Corn kernels and six derived milling fractions (germ, bran, large and small grits, animal feed flour, and flour) were sampled. In addition, in order to evaluate the effect of cooking, samples of polenta were prepared starting from naturally contaminated flour obtained from the industrial processing cycle. The industrial plant worked continuously at a rate of 60 tons per day. Two sublots of 5 tons each were investigated with samples of derived products taken at regular time intervals. Due to a similar heterogeneous distribution of fumonisin B1 with other mycotoxins, such as aflatoxins, the sampling scheme was derived from the European Directive 98/53 for aflatoxins. Both lots of kernels showed fumonisin contamination at 4.54 and 5.09 mg/kg, respectively. Germ, bran, and animal feed flour showed contamination levels, namely 8.92 mg/kg (lot 1) and 9.56 mg/kg (lot 2), 7.08 mg/kg (lot 1) and 8.08 mg/kg (lot 2), and 9.36 mg/kg (lot 1) and 6.86 mg/kg (lot 2) higher than large and small grits and flour (0.39 mg/kg [lot 1] and 0.42 mg/kg [lot 2], 0.60 mg/kg [lot 1] and 1.01 mg/kg [lot 2], and 0.40 mg/kg [lot 1] and 0.45 mg/kg [lot 2], respectively). These results seem to account both for the industrial yields of the derived products and the distribution of fumonisin contamination in a kernel. The cooking of polenta in a domestic pressure cooker did not affect fumonisin contamination because the mycotoxin concentrations were similar to those of the starting flour (0.40 and 0.45 mg/kg).

Effect of industrial processing on alfalfa cell walls

Thermal treatment is one of the widely used methods for feedstuff preservation. The aim of this study was to evaluate possible cell wall alterations during the industrial-scale drying of alfalfa. Alfalfa is mainly dehydrated and pelleted using two drying treatments. First a thermal treatment at 70 °C is applied to the chopped raw material, prior to the main dehydration procedure which involves a temperature of about 600 °C for a restricted time (15 min). The different steps of the dehydration process did not cause significant changes in alfalfa cell wall composition, but the proportion of labile ether-linked lignin structure (β-O-4) increased after the thermal shock. Chemical fractionation of cell wall carbohydrates showed that pectins were less accessible to extraction with ammonium oxalate after alfalfa drying. Moreover, xylanase (endo enzyme) was more effective on cell walls obtained from heated material. These results suggested that heat processing causes some changes in interpolymer bonds (covalent and hydrogen bonds) between pectins and the lignin/hemicellulose matrix, whereby the cell wall network is modified. © 2002 Society of Chemical Industry

Effect of industrial processing on amino acid content of broccoli

AbstractThe levels of amino acids in broccoli stems and florets before and after various blanching times (in the case of freezing) and after bottling have been studied to elucidate to what extent nutrient quality is affected by industrial processing. The following amino acids (mg kg−1 fresh weight) were identified by ion exchange chromatography in raw broccoli florets: glutamine (1338), proline (732), asparagine (578), valine (310), arginine (296), isoleucine (204), threonine (169), leucine (166), phenylalanine (159), aspartic acid (140), lysine (127), alanine (122), tyrosine (105), S‐methylcysteine (96), histidine (89), ornithine (59), glutamic acid (44), γ‐aminobutyric acid (31), glycine (11) and serine (0.2). Raw stems contained the same amino acids but at lower levels (p &lt; 0.05). The levels of all these amino acids fell during both industrial processes studied (bottling and freezing after blanching for 60, 90, 120 and 150 s), particularly in the frozen samples (losses of 50–70% in the florets and 20–50% in the stems). In summary, losses of broccoli amino acids were lower if blanching times were kept short. The optimal blanching time at 94 °C for florets and stems intended for freezing was 90 s, and this did not result in any great loss of nutritional value related to amino acid content. Bottled florets had greater nutritional value than those frozen after being exposed to the longest blanching times (120 and 150 s).© 2001 Society of Chemical Industry

Mineral Content in Baltic Herring and Baltic Herring Products

The contents of Fe, Cu, Zn, Mn, K, Mg, Ca, Na, As and Cd in gutted Baltic herring (Clupea harengus membras), in Baltic herring fillets and in two commercial ready-to-eat products made of these were investigated. The fish was caught in 1996–1998 in the northern Baltic. The commercial products were fried fillets and fish burgers. The effects of industrial processing on the mineral composition were studied by collecting samples at several consecutive stages. In the gutted fish the levels of Mn, Ca and Cd were considerably higher than in the fillet mainly due to the bones. Significant differences were also observed in the contents of Mg, Na, Cu and Zn. In the burger process the bones and skin were removed which caused a decrease in the Zn and Ca levels. Ingredients such as salt, spices and flour as part of the formula increased Na and Mn contents in the ready-to-eat products. In the final products the Na content was about 6 times higher than that of the fresh fish.

Effect of industrial processing on chlorophyll content of broccoli

Effect of industrial processing on chlorophyll content of broccoli