Food Processing Technologies Research Articles

Effects of pulsed electric field technology on the nutritional value and biological function of plant food

Pulsed Electric Fields (PEF) technology is an emerging non-thermal food processing technology that is widely used because of its low damage to food quality and its ability to kill harmful microorganisms in food. The oxidative stress caused by PEF results in the synthesis and accumulation of nutrients, and plant foods stimulated by PEF produce large amounts of Reactive Oxygen Species (ROS), which activate the metabolite synthesis pathway and eventually synthesize proteins, polyphenols, thioglucosides and carotenoids; ROS accumulate in the cell membrane of microorganisms and cause protein expression. The accumulation of ROS in the cell membrane of microorganisms can cause abnormal protein expression, damage the lipid layer and Deoxyribonucleic Acid (DNA), and eventually lead to microbial inactivation. PEF technology in food processing are multifaceted, enhancing both the nutritional value of food through the augmented presence of health-beneficial compounds and ensuring food safety by effectively inactivating harmful microorganisms. This innovative technology stands at the forefront of food processing solutions, promising to fulfill the growing consumer demand for foods that are not only safe and of high quality but also rich in nutritional value. PEF’s role as a cornerstone technology in the food industry heralds a new era of food processing, where nutrition and safety converge to meet the sophisticated needs of today’s consumers.

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

AbstractThree‐dimensional food printing (3DFP) involves layer‐by‐layer deposition of food materials to transform a part model into a food product. With this cutting‐edge food processing technology, food's acceptability, among others, can be enhanced, consequently contributing to food security. This review focuses on 3D‐printed foods (3DPFs), with an overview of 3DPFs, describing various printing techniques and the differences between them in terms of the principles used, and the food fabricated. This review also thoroughly elucidates the various kinds of 3D‐printable materials, functional ingredients, and the health advantages of using them to obtain 3DPFs. The consumer acceptance and safety of 3DPFs, research drawbacks, and promising aspects related to 3DFP are also explicated in this review. As the food industry looks for ways to reduce waste and boost the production of individualized and customized foods, 3D printing of foods is a sustainable way of food production for now and the future.Practical applicationsAdopting 3D food printing in the food industry can help minimize manufacturing costs while providing a variety of food whose designs are customizable, whose nutrients can be digitalized, and which can satisfy individuals' specific dietary requirements. With much more recent developments in novel ingredients, printing technologies, and food printers, post‐processing techniques, among others, this technology can significantly contribute to ensuring food security.

Effect of injection compound rolling process and curdlan gel on water retention of sauced beef

Research background and significance: Under the current development trend in the field of global food science and technology, consumers' requirements for food safety, nutritional value and sensory quality are increasing, prompting the innovation of food processing and preservation technology to become the core of the industry development. In the production of traditional food spiced beef, how to ensure the yield and quality of spiced beef is the focus of the spiced beef market. By adding edible glue can gain weight, thereby improving the yield, but previous studies have shown that carrageenan, seaweed extract and so on seriously affect the sensory quality of marinated beef, especially causing its juice oozing, colloidal attachments oozing and so on. Research content: Through the systematic study of the application of curdlan gel in the processing of brine injection spiced beef, the specific effects of curdlan gel on the water retention and sensory quality of spiced beef were discussed in this study. (1) Sensory optimization injection rolling composite curing process. The experiment was carried out with beef tendinous meat and a series of auxiliary materials, using fine processes and methods, including saline injection, rolling salting, cooking treatment, etc., and then conducting sensory evaluation. (2) Compare the quality difference of curdlan gel 1 and 2. Determination of gel strength and optimization of water retention of stewed beef were carried out. Single factor ANOVA test was used to determine the optimal dosage of curdlan gel. The results showed that the water retention of beef with brine injection could be enhanced significantly when the dosage was 2%, respectively. Under the optimal process conditions, the sensory score of brined beef was 85.4 points. Through this study, important scientific and technological findings were obtained, which did not mean that the higher the concentration of curdlan gel, the better the water retention, on the contrary, the higher the concentration of its water retention would be affected but would decrease. This research not only expands the application range of curdlan gel in the food industry, but also provides new technical solutions and theoretical support for the innovation and development of meat processing technology, and meets the needs of consumers for high-quality meat products.

Construction of Fu brick tea polysaccharide-cold plasma modified alginate microgels for probiotic delivery: Enhancing viability and colonization

Emerging food processing technologies provide broader avenues for enhancing probiotic delivery systems. In this study, the new Fu brick tea polysaccharide (FBTP) was extracted and combined with cold plasma-modified alginate nano-montmorillonite (AMT) to prepare microgels by ionic gelation to improve the viability of encapsulated Lactobacillus kefiranofaciens JKSP109. Results showed that cold plasma treatment for 3 min changed the surface charge of AMT biopolymer solution, and FBTP addition reduced the particle size to the lowest of 223 ± 5.50 nm. Morphological analysis showed that the AMT treated with cold plasma for 3 min and FBTP (C3AMT + FBTP) formed a dense microgel through electrostatic interaction, and the probiotics were randomly distributed in their internal polysaccharide network, as well as the interlayer and surrounding of nanoparticles. The probiotics immobilized in C3AMT + FBTP microgel exhibited the highest viability (8.48 ± 0.03 log CFU/g) and colonic colonization after exposure to simulated gastrointestinal conditions. In addition, the good antioxidant activity of FBTP reduced the loss of probiotic viability during storage, with only 2.58 log CFU/g decreased after 4 weeks. Therefore, such probiotic products enriched with natural bioactive ingredients can be developed as a potential functional food additive.

Advanced Technologies in Food Processing—Development Perspective

Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies.

Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal Processing Technologies?

The aim of using minimal food processing technologies is to preserve the raw material or to achieve a special technological goal with the least possible impact. When several technologies are used together, the intensity of each treatment can be reduced according to Leistner’s hurdle principle. Does the order of application of the treatments result in a detectable difference? This research focuses on the effect of the combination of the sous-vide technology and the high hydrostatic pressure (HHP) treatment. The effect of the pressure level (300 and 600 MPa) and the influence of the treatment order was investigated on pork (longissimus thoracis and lumborum muscles (LTL)). Physico-chemical and microbiological measurements were carried out on day 0 and after 21-day storage at 2 °C and 8 °C. Significant differences were found for both the order of treatment and pressure level in weight loss (p < 0.001), CIELab color parameters a* and b* (p < 0.001), and denaturation enthalpy (p < 0.01). The texture (p < 0.001) and lipid oxidation TBARS values (p < 0.05) were only influenced by the pressure level. In the challenge test, the initial count of 105 CFU/g Listeria monocytogenes dropped below detection limit in all cases. Total aerobic and anaerobic viable numbers were below/near the detection limit in all combined-treated samples on day 0 and showed only slight or more notable growth after 21-day storage at 2 °C and 8 °C, respectively. An additional 300 MPa pressure treatment can increase the safety of sous-vide cooked pork samples while having only a minor effect on physicochemical properties. The 600 MPa pressure treatment results in a stable, albeit not shelf-stable product, but it also affects a considerable number of quality parameters such as color, texture, weight loss, and TBARS values.

Novel food processing technologies for retaining nutrition of horticultural food products

AbstractWith growing health awareness among consumers, the food industry faces the challenge of developing processing methods that ensure not only safety but also preservation of essential nutrients and attractive appearances. Due to intense competition in response to the rising market demand, innovative food processing technologies have been developed, particularly for horticultural food products. In this review, we present an overview of four recently established processing technologies, including high‐pressure processing (HPP), pulsed electric fields (PEF), ultrasound‐assisted extraction, and ohmic heating. The pros and cons of each method are discussed in the context of detailed examples, connecting their design principles to real‐life applications. Collectively, these novel food processing technologies highlight the potential of improving food quality, reliability, and functionality in an era of the modern food industry.

Stakeholder Analysis and Management for Promoting Small and Medium-Scale Vegetable Processing Technology in Nepal

This article explores the intricate landscape of stakeholder analysis and management within the framework of promoting small and medium-scale vegetable processing technology in Nepal. Given that agriculture engages a substantial 66% of the country's workforce, the escalating demand for vegetables has been met with challenges stemming from the lack of support for vegetable processing industries, resulting in food waste and financial setbacks for farmers. Addressing these issues, the article advocates for holistic backing and promotion of vegetable processing industries in Nepal. The methodology section delineates a mixed-methods approach for stakeholder analysis, employing documentary reviews, key informant interviews, and surveys to get information. It further explores the constitutional roles of different government levels and details the initiatives by the Ministry of Agriculture and Livestock Development (MoALD) and other government agencies in propelling food processing technology. The stakeholder analysis provides a detailed examination of both internal and external stakeholders, categorizing them based on their power and interest. The power/interest grid and influence mapping assist in prioritizing stakeholder engagement and managing their expectations effectively. The article concludes by asserting that effective stakeholder management is crucial for addressing the challenges and promoting the growth of vegetable processing industries in Nepal. Int. J. Appl. Sci. Biotechnol. Vol 12(1): 19-28.

LIQUID TEMPERATURE MEASUREMENT USING ARDUINO

Temperature measurement in liquid environments is crucial for a wide range of applications spanning industries like pharmaceuticals, food processing, and chemical engineering. This project aims to design and implement a reliable and cost-effective system for liquid temperature measurement utilizing Arduino microcontroller, a 16x2 LCD display with I2C interface, a DS18B20 temperature sensor, and a 12-0-12 transformer with a 5V rectifier circuit. The project starts with an exploration of the underlying principles behind temperature sensing and display technologies. The DS18B20 temperature sensor, known for its high accuracy and digital output, is chosen for its suitability in liquid environments. The 16x2 LCD display with I2C interface is selected for its simplicity and ease of integration with Arduino, offering a clear and readable output for temperature readings. In conclusion, this project presents a comprehensive solution for liquid temperature measurement, leveraging the capabilities of Arduino, DS18B20 sensor, and 16x2 LCD display. The system's versatility and affordability make it suitable for deployment in a wide range of industrial and research settings, facilitating efficient temperature monitoring and control in liquid environments.

Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic

Drying is one of the most energy-intensive food processing technologies and can contribute to greenhouse gas (GHG) emissions. Therefore, novel nonthermal pretreatment methods can be used to affect the plant tissue and decrease the drying time. A pulsed electric field (PEF), direct current electric field (DCEF), and electromagnetic field (EMF) were applied to black garlic cloves which were subsequently subjected to convective pre-drying followed by a vacuum-microwave finishing drying. The effect of these pretreatments on the physical properties, energy consumption, attributes of texture profile analysis (TPA), as well as microstructure determined by the use of X-ray computed tomography is presented. The application of pretreatments reduced the porosity of the material and resulted in an increased hardness compared to the unpretreated sample. Overall, nonthermal pretreatments proved beneficial in reducing the drying time and minimizing the energy consumption as well as greenhouse gas emissions during processing while maintaining a high quality of dried black garlic.

Inactivation of microorganisms in foods by electric field processing: A review

The inactivation of microorganisms is critical for ensuring the safety of food products. Currently, emerging electrotechnologies have attracted considerable attention. These non-conventional technologies for food processing rely on thermal effects, non-thermal effects, or a combination of them to achieve this goal. Conventional pasteurization requires a heat transfer medium. It is often performed at high temperatures, leadinging to food quality degradation and flavour distortion. Electrotechnologies contain ohmic heating (OH), pulsed electric field (PEF), and induced electric field (IEF) treatment, which utilize both electric potential difference and current. Compared to conventional heating, they can reduce inactivation temperature thresholds and duration while retaining nutritional value, having a minimal negative impact on food quality, flavor, and color. Since the main purpose of food processing is based on microorganism inactivation to ensure food safety and storability, it is worthwhile to pay attention to the current application of electric field technologies. This paper reviews the research progress on the inactivation of microorganisms by OH, PEF, and IEF treatment. Additionally, it presents the generation characteristics of electrotechnologies and an outlook on future development.

Exploring the Effects of Cold Plasma on Preserving and Processing of Foods: A Review

In the current scenario, global food productions need to be incredibly enormous to feed everyone. Though food supply plays a tremendous role in reaching out to the people, meanwhile advancement in food processing technology is a predominant factor in increasing food availability. In the food industry, there was a huge number of technologies for food processing that made food more convenient to eat and might be stable for extended storage. Among the food processing technologies, cold plasma may be one of the novel non-thermal technology that functions at atmospheric pressure or low-pressure processing technology. Cold plasma is an eco-friendly technique involved in food preservation, mainly destructing microbes in food thereby extending its shelf life. Cold plasma processes the food without degrading the physical, chemical, biological, nutritional and sensory qualities of food products. This review elaborates on cold plasma utilization and its quality changes in various foods.

Functional components and antioxidant activity were improved in ginger fermented by Bifidobacterium adolescentis and Monascus purpureus

Microbial fermentation, a widely used food processing technology, enhanced the biological activity and nutritional profile of raw materials. The impact of fermentation by Bifidobacterium adolescentis and Monascus purpureus on the functional components and antioxidant activity of ginger was investigated. The results showed that ginger fermented by the two strains notably increased the content of gingerol, total flavonoids, and total polyphenols, and enhanced its antioxidant capacity as measured by various assays such as DPPH, ABTS, and FRAP. The active components and antioxidant capacity were superior in ginger fermented by M. purpureus compared to B. adolescentis. The comparison of organic acid components demonstrated that the content of lactic acid and succinic acid was increased in ginger fermentation by B. adolescentis, while that of acetic acid, fumaric acid and citric acid was increased in ginger fermentation by M. purpureus. The Pearson correlation analysis showed a positive relation between the content of gingerol, total flavonoids, and total polyphenols, Monascus pigments, Monacolin K, and antioxidant capacity. Therefore, fermentation has the potential to enhance the functional components and antioxidant activity of ginger. This study might have implications for the development of ginger-based products and the theoretical basis for the deep processing of ginger.

The Applications of Nanotechnologies in Food Science using the ARAS Method

Nanotechnologies in Food Science Nanotechnology is an important advanced technology Contribution, growth and sustainability Enable impact in the fields of Food, Medicine, and Agriculture. Nan materials are Healthy, safe, and high-quality functional leading to quality and quantity production of foods, they are biodegradable or semi-degradable in nature. Niño Conventional food processing technologies Better than technologies, food products extend shelf life, prevent contamination, and produce improved food quality. Nanotechnology for functional food development comprehensive review of technologies, in Food Processing, and paid packaging of advanced nonmaterial Current in making, preserving, and storing Describes trends and future perspectives. industry. Food bioavailability, taste, texture, and nana to improve stability Applications of the technologies are particle size possible integration and feeding and surface charge of nonmaterial are achieved by changing food Processing, production, presser, vacation, and products using nanotechnology in pack Refer to created food. Post-harvest Nanotechnology is huge in the food processor and has power. It gets the life of the food character, taste, texture, and consistency Enhances, or unpleasant taste or covers the door, and particle size, size distribution, On Nanotechnologies in Food Science, this detailed review is for future work for Non-food Research and Development and Describes recent trends and future perspectives. Food and beverage, Beverage, Food, Health drink, Food contact material, and Food storage are also reviewed. Nanotechnology is being to detect harmful components in fo Nanosensorssors and Smart Packaging is Very fast and sensitive to food contamination in systems Helping in identification. Nanoencapsulation is very significant in food science Technology, especially biocomposites and flavors. The additive ratio assessment ARAS method for complex decision problems Tries to simplify and for alternatives that can reflect the difference between by the corresponding indicator (degree of use). Selects the "best" alternative. Nutra Leaseanola Active Oil, Nanotea, Tip Top bread, Nanoceuticals Slim Shake, Nano silver cutting board, Fresher Longer TM, and Evaluation Parameters Food and beverage, Beverage, Food, Health drink, Food contact material, Food storage are also reviewed. Result: Fresher Longer TM is showing the highest value of rank whereas Nano tea is showing the lowest value. Nanotechnologies in Food Science using the analysis of Addition Ratio Assessment (ARAS) Fresher Longer TM is showing the highest value of rank whereas Nano tea is showing the lowest value.

Performance evaluation and development of FE modeling for passive greenhouse solar dryer for potato chips drying

AbstractFood losses and hunger around the world are majorly attributed to the lack of diverse food processing technologies and standardized methods. Solar energy is a potential solution for drying agricultural products, but traditional solar drying methods are not yet widely used. This study developed a finite element model using COMSOL Multiphysics to assess the performance of a passive greenhouse dryer for drying food products. The proposed model was used to simulate the drying of potato slices, and the results showed that the dryer was able to reduce the moisture content of the potato slices from 1 to 0.005 in 3 h. The drying efficiency was 20.52%, the relative humidity inside the drying chamber was 25.2%, and the energy and exergy efficiencies were 63.46% and 94.01%, respectively. Overall, the results of this study suggest that the passive greenhouse dryer is a suitable drying method for potato chips. The model developed in this study can be used to further optimize the design of the dryer and to evaluate its performance for other food products.

Impact of High Pressure Processing on the Safety and Quality of Food Products: A Review.

High pressure processing (HPP) has become a practical food processing technique that meets the preferences of consumers seeking lightly processed, convenient, and fresh-tasting food options. This paper reviewed the latest research on the impact HPP on the safety and quality of food products. The use of HPP has been showing favorable growth in the food industry primarily due to its potential to not only enhance the nutritional content and sensory attributes of food products but also to substantially extend their shelf-life and bolster safety standards. HPP is the most used among non-thermal food processing technologies. While its direct application to milk for consumption falls short of delivering consistent quality, it proves effective as a pretreatment step and in products using milk as a primary ingredient. In the context of meat production, HPP reduces microbial loads and extends shelf-life, yet concerns persist regarding its impact on product quality. The absence of in-depth studies regarding the attributes of carrots that support pathogen regeneration emphasizes the need for comprehensive research in this area, which could have far-reaching implications for similar fruit and vegetable products. This review underscores the need for a balanced assessment of HPP's effects on food safety and quality, offering insights that can guide the food industry in adopting this technology while ensuring consumer satisfaction and safety.

Enhanced High-Fructose Corn Syrup Production: Immobilizing Serratia marcescens Glucose Isomerase on MOF (Co)-525 Reduces Co2+ Dependency in Glucose Isomerization to Fructose.

The escalating demand for processed foods has led to the widespread industrial use of glucose isomerase (GI) for high-fructose corn syrup (HFCS) production. This reliance on GIs necessitates continual Co2+ supplementation to sustain high catalytic activity across multiple reaction cycles. In this study, Serratia marcescens GI (SmGI) was immobilized onto surfaces of the metal-organic framework (MOF) material MOF (Co)-525 to generate MOF (Co)-525-GI for use in catalyzing glucose isomerization to generate fructose. Examination of MOF (Co)-525-GI structural features using scanning electron microscopy-energy dispersive spectroscopy, Fourier-transform infrared spectroscopy, and ultraviolet spectroscopy revealed no structural changes after SmGI immobilization and the addition of Co2+. Notably, MOF (Co)-525-GI exhibited optimal catalytic activity at pH 7.5 and 70 °C, with a maximum reaction rate (Vmax) of 37.24 ± 1.91 μM/min and Km value of 46.25 ± 3.03 mM observed. Remarkably, immobilized SmGI exhibited sustained high catalytic activity over multiple cycles without continuous Co2+ infusion, retaining its molecular structure and 96.38% of its initial activity after six reaction cycles. These results underscore the potential of MOF (Co)-525-GI to serve as a safer and more efficient immobilized enzyme technology compared to traditional GI-based food-processing technologies.

The Future of Food.

The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to address these challenges, optimizing food production, adopting sustainable practices, and developing technological advancements are essential while ensuring the safety and public acceptance of innovations. This review explores the complex aspects of the future of food, encompassing sustainable food production, food security, climate-resilient and digitalized food supply chain, alternative protein sources, food processing, and food technology, the impact of biotechnology, cultural diversity and culinary trends, consumer health and personalized nutrition, and food production within the circular bioeconomy. The article offers a holistic perspective on the evolving food industry characterized by innovation, adaptability, and a shared commitment to global food system resilience. Achieving sustainable, nutritious, and environmentally friendly food production in the future involves comprehensive changes in various aspects of the food supply chain, including innovative farming practices, evolving food processing technologies, and Industry 4.0 applications, as well as approaches that redefine how we consume food.

Tecnologías emergentes no térmicas en la industria alimentaria: Avances y potenciales aplicaciones en el procesamiento de alimentos

Currently, the food industry prioritizes the safety and quality of products, facing the challenge of maintaining sensory and nutritional integrity. To address this challenge, emerging non-thermal technologies are being explored that offer significant advantages in improving food quality over conventional technologies. This review aims to provide a comprehensive understanding of how these innovative technologies can transform the traditional food processing landscape as we know it. Non-thermal technologies have the potential to reduce energy consumption for food production, processing and packaging, compared to conventional thermal treatments. Furthermore, these technologies are particularly suitable for efficiently preserving bioactive compounds present in foods. This review describes the fundamental principles, applications, advantages and limitations of emerging technologies in food processing. These technologies include pulsed electric field, ultrasound, cold plasma, high pressure, irradiation, light-emitting diodes, pulsed light and oscillating magnetic fields. Despite the large number of studies on the subject, more research is required to optimize and improve the efficiency of the application of these technologies, alone or in combination, in food processing. The bioaccessibility and bioactivity of the compounds, nutritional value, shelf life and sensory aspects may be variables of interest.

The potential of future foods for a sustainable future

AbstractFuture foods have attracted widespread attention due to the view of a sustainable supply of food and nutritional health. At present, the food industry still faces high energy consumption and pollution, which have caused enormous pressure on the ecological environment, and raised new requirements for future foods. Food synthetic biology converts raw materials into important food ingredients, functional food additives, and nutritional chemicals through cell factories to solve the unsustainable problem in food processing. As an important component of the food industry, food 3D printing has many advantages including customized food design, personalized and digital nutrition customization, simplifying the food supply chain, and broadening the source of food ingredients, which will make up for the deficiency of traditional food processing technology. The promotion of the research and application of future foods will help to improve the natural environment, alleviate the resource and energy crisis, and achieve sustainable social development.