Non-thermal Processing Research Articles

The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review.

With improving economic conditions, consumer demand for fresh-cut produce is rising. The development of the fresh-cut industry has been hindered by pathogenic contamination and quality deterioration. Scientific communities have developed novel preservation technologies for fresh-cut produce. As an innovative non-thermal processing method, cold plasma effectively preserves the nutritional value and inactivates pathogens in fresh-cut produce. This review delineates the principles of cold-plasma generation and concludes with the primary factors influencing its efficacy. These factors include the specifications and parameters of the equipment utilized, the properties of the conductive gas utilized, the method of treatment, and the intrinsic properties of a sample subjected to treatment. Furthermore, this review delineates various scenarios for cold-plasma applications. This review focuses on its effects on enzymatic activities (including peroxidase, polyphenol oxidase, and pectin methylesterase), pathogenic microorganisms, and nutritional value. This review concludes with the potential application of cold-plasma technology in the processing of fresh-cut products. This study proposes advancing plasma technology in fresh-cut produce processing by (1) optimizing cold-plasma parameters for diverse fruit and vegetable varieties and (2) scaling up to facilitate industrial application.

Recent Breakthroughs of Non-Thermal Cold Plasma Food Processing: A Review

Recent Breakthroughs of Non-Thermal Cold Plasma Food Processing: A Review

Quantifying the Impact of High-Pressure Processing on the Phenolic Profile, Antioxidant Activity, and Pollen Morphology in Honey.

Honey can benefit from non-thermal processing techniques such as high-pressure processing (HPP) to improve its quality and bioactivity. This study investigated the impact of HPP (600 MPa for 5, 10 and 15 min) on honey's quality, including the levels of hydroxymethylfurfural (HMF), antioxidant activity, total phenolic content (TPC) and phenolic profile. HPP treatment did not significantly affect HMF or TPC levels but led to selective changes in the phenolic profile. Despite a reduction in certain phenolic compounds content, HPP for 5 and 15 min caused a significant increase the antioxidant activity (DPPH) of honey from the mean value of 41.8% to value of 45.4 and 49.6%, respectively. On the other hand, HPP for 10 min did not change the antioxidant activity of tested honey. A 27.5% reduction in equatorial diameter of pollen grains was observed after HPP combined with temperature at 75°C, suggesting improved release of bioactive compounds. The content of specific phenolic compounds, including caffeic acid, p-coumaric acid, sinapic acid, naringin, kaempferol, and the TPC, significantly affected the DPPH activity. The increment in the antioxidant activity of HPP honey may be attributed to selective changes in the content of certain phenolic compounds and improved their extraction from pollen grains.

Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties.

Millets are recognized as future foods due to their abundant nutrition and resilience, increasing their value on the global stage. Millets possess a broad spectrum of nutrients, antinutrients, and antioxidants, making it imperative to understand the effects of various processing methods on these components. Antinutritional factors interfere with the digestibility of macro-nutrients and the bioavailability and bio accessibility of minerals. This necessitates methods to reduce or eliminate antinutrients while improving nutritive and antioxidant value in food. This review aims to elucidate the rationale behind processing choices by evaluating the scientific literature and examining the mechanisms of processing methods, categorized as physiochemical, bio, thermal, novel non-thermal, and their combination techniques. Physiochemical and bioprocessing methods alter antinutrients and antioxidant profiles through mass transfer, enzyme activation, product synthesis, microbial activity, and selective removal of grain layers. Thermal methods break functional bonds, modify the chemical or physical structures, enhance kinetics, or degrade heat-labile components. Non-thermal techniques preserve heat-sensitive antioxidants while reducing antinutrients through structural modifications, oxidation by ROS, and break down the covalent and non-covalent bonds, resulting in degradation of compounds. To maximize the trade-off between retention of beneficial components and reducing detrimental ones, exploring the synergy of combination techniques is crucial. Beyond mitigating antinutrients, these processing methods also stimulate the release of bioactive compounds, including phenolics, flavonoids, and peptides, which exhibit potent health-promoting properties. This review underscores the transformative potential of processing technologies in enhancing millets as functional ingredients in modern diets, promoting health and advancing sustainable food practices.

Innovative E-beam technology for validation of Salmonella inactivation kinetics in fresh shell eggs: A predictive modeling approach

FDA and IFT defined fresh shell eggs as “potentially hazardous food”. By FDA, ≥5-log of Salmonella Enteritidis (SE) must be inactivated in pasteurized eggs. Only about 1 % of eggs are pasteurized in the U.S. E-beam was used to reduce SE and S. Typhimurium in fresh shell eggs. Two-sided e-beam showed adequate uniformity of dose absorbed (1.43 kGy). Predictive model for dose absorbed was developed and validated. D-value for SE was 0.34 ± 0.006 and 0.33 ± 0.018 kGy on TSA and XLD, respectively. S. typhimurium was more (P < 0.05) radio-resistant at 0.40 ± 0.007 and 0.39 ± 0.009 kGy, respectively. Predictive model for Salmonella inactivation was developed and validated. Two-sided e-beam at 3 and 5 kGy resulted in ≥13.0-log and ≥ 21.7-log reduction of SE, respectively; while S. typhimurium was reduced at ≥11.1-log and ≥ 18.5-log, respectively. The predictive model indicated that lower doses such as 1.25 kGy of two-sided e-beam would result in FDA compliance for ≥5-log reduction of SE. Industrial relevanceThis work is relevant to non-thermal food processing, specifically to non-thermal inactivation of Salmonella in fresh shell eggs that are already packed in a standard retail container. Electron beam was used in this work to reduce Salmonella without heat to comply or exceed current U.S. Food and Drug Administration (FDA) requirements targeting ≥5-log destruction of Salmonella Enteritidis.

Artificial Neural Network Modeling to Predict Electrical Conductivity and Moisture Content of Milk During Non-Thermal Pasteurization: New Application of Artificial Intelligence (AI) in Food Processing

This study proposed applying artificial intelligence (AI) to predict the actual electrical conductivity (EC) of raw and pasteurized milk using moderate electric field (MEF) based on the electric field strength (EFS) and mass flow rate (MFR) along with modeling moisture content (MC) based on the EC. To this end, an artificial neural network (ANN) was implemented for conventionally (CP) and non-thermally (NP) pasteurized milk. The findings indicated no significant difference (p &gt; 0.05) between the experimental and predicted data for EC and MC. The MFR and EFS affected the actual EC. The raw milk samples had an EC of 0.468812–0.46913 S/m and MC of 87.3218–87.35941%, while these values in NP pasteurized milk were 0.457441–0.638224 S/m and 87.33986–87.40851%. With correlation coefficients (R) of 0.736478106–0.951840323 and mean square errors (MSE) of 0.005539–0.0064, the ANN accurately predicted the raw and pasteurized milk MC based on the EC using the sixth-order polynomial model and the EC based on the EFS and MFR using a quadratic model. The EC of pasteurized milk by NP was significantly (p &lt; 0.05) lower than that of CP and raw dairy by 15.44% and 11.30%, respectively. The results show that the EFS and MFR might be used for the online assessment of milk’s physical attributes (e.g., EC), followed by using the assessed parameter to determine other properties (e.g., MC) by developing AI approaches based on optimized models. These observations showcase the innovative use of ANN-based AI to predict milk’s EC and MC accurately. Integrating such AI platforms into non-thermal food processing could eventually develop more sustainable food production and enhance food security and quality through process innovation and sustainable manufacturing, contributing to the industrial revolution and sustainable development goals.

High hydrostatic pressure technology promotes the formation of lotus seed starch and epigallocatechin gallate complex: An evaluation of structure and digestive characteristics

The susceptibility of Epigallocatechin-3-gallate (EGCG) to pH changes in digestive juices hampers its potential to regulate the intestinal microecological environment. The study used lotus seed starch (LS) as the embedding carrier and high hydrostatic pressure (HHP) as the non-thermal processing technology to investigate structural changes in LS-EGCG complexes under different pressures and action times, as well as their digestion characteristics. The results indicated that the composite maintained a C-type structure at pressures ranging from 0 to 400 MPa, but the C-type crystal structure disappeared at a treatment pressure of 600 MPa. The swelling and solubility of the complex increased during HHP treatment, while all indexes of pasting properties decreased. Particularly at a pressure of 600 MPa, the pasting properties significantly decreased, indicating enhanced thermal stability and a certain inhibitory effect on aging. The results of in vitro digestion showed that as the intensity of HHP treatment increased, the complex system became more sensitive to digestive enzymes and resulted in an enhanced release of EGCG during digestion. Notably, at 600 MPa for 90 min, the intestinal delivery efficiency of EGCG was significantly improved. These findings provide a research foundation for enhancing the bioavailability of EGCG and developing functional prebiotics containing polyphenols.

Influence of (ultra-)processing methods on aquatic proteins and product quality.

Aquatic products are a high-quality source of protein for humans, and the changes in protein during aquatic product processing are crucial for nutritional value, product performance, and consumer health. With the advancement of science and technology, aquatic product processing methods have become increasingly diverse. In addition to traditional methods such as thermal processing (steaming, roasting, and frying) and pickling, emerging non-thermal processing technologies, such as high pressure, ultrasound, and irradiation, are also being applied. During (ultra-)processing, aquatic products undergo complex biochemical reactions, among which protein oxidation significantly affects the quality of aquatic products. Protein oxidation can alter the molecular structure of proteins, thereby changing their functional properties and ultimately impacting product quality. This paper primarily explored the effects of protein changes under different processing methods on aquatic product quality and human health, as well as techniques for controlling protein oxidation. It aims to provide a theoretical basis for selecting appropriate processing methods, improving aquatic product quality, and controlling protein oxidation in aquatic products, and to offer scientific guidance for practical production.

Emerging non-thermal treatment approaches for camel milk: A review

Camel milk (CM) has recently gained popularity in international dairy markets. According to projections, the global market for CM products is expected to reach USD 18.3 billion by 2027 with a compound annual growth rate of 6.8 % during the forecast period. The increasing demand for CM among people with lactose intolerance is expected to positively impact the industry. Despite efforts to develop a range of products from CM, its processing is generally considered challenging, and the resulting products are not comparable to those made from bovine milk. For decades, the dairy industry has relied primarily on conventional methods to process various dairy products; however, these methods can affect the organoleptic quality and nutritional profiles. This review focuses on innovative non-thermal processing methods for CM, including high-pressure processing, pulsed electric fields, ultrasonication, UV pasteurization, cold plasma technology, and microwave processing. These approaches can provide viable alternatives to thermal treatments, offering several benefits, such as enhanced nutrient retention, improved organoleptic properties, and better microbial safety, thus supporting the industry's growth in response to increasing consumer demand for high-quality dairy products.

Upcycling of Food By-Products and Waste: Nonthermal Green Extractions and Life Cycle Assessment Approach

Food loss and waste constitute a substantial threat to global food system sustainability, representing 38% of energy consumption in the supply chain. The 2030 Agenda for Sustainable Development highlights a vision integrating social, economic, and environmental pillars. Addressing environmental impact requires recycling (destruction for new creations) and upcycling (converting waste into valuable products). This review highlights nonthermal green extractions and sustainable techniques in upcycling raw materials such as olives, red beetroot, sugar beet, and coffee, which are widely used in the food industry. Nonthermal processing efficiently extracts bioactive compounds and utilizes waste. Key approaches for its valorization include life cycle assessment, environmental footprint analysis, energy efficiency strategies, digitalization, and sustainability considerations. However, challenges remain in calculating their environmental impact. Waste and by-product valorization from raw materials address disposal issues, offering economic and environmental benefits. Nonthermal techniques show optimistic opportunities in green extraction and sustainable upcycling. The focus is on raw materials including olives, red beetroot, sugar beet, and coffee byproducts, and possible product development. There are powerful connections offering industry tools for impactful sustainability management and guiding decisions on waste-to-value or ‘upcycling’ products. The review contributes to filling the gap in usage of nonthermal processing in upcycling of waste and by-products.

Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder

Potato is a highly nutritious staple food however, it also contains some antinutrients like alkaloids, phytates, tannins, oxalates as well as pesticide residues. Therefore, this study was conducted to reduce the loads of antinutrients and pesticides in potato powder (PP) using thermal and non-thermal processing techniques. Nutritional analysis revealed that the raw PP contained significantly (p < 0.05) higher magnitudes of dietary proteins (10.2 %), fibers (6.3 %), Na (50 mg/100 g), Ca (62 mg/100 g) and K (988 mg/100 g) when compared with the processed PP. The results demonstrated that all thermal and non-thermal processing techniques significantly reduced the antinutrients and pesticide residues. However, microwave heat treatment anticipated the highest reduction in alkaloids, oxalates, tannins and phytates contents from 60 to 14 mg/100 g (76 % reduction), 31–6 mg/100 g (80 % reduction), 91–15 mg/100 g (84 % reduction) and 45–8 mg/100 g (82 % reduction), respectively. Additionally, microwave heat processing also exhibited the highest decline in imidacloprid, cypermethrin, bifenthrin, chlorpyrifos and deltamethrin contents by 87 %, 76 %, 63 %, 79 % and 81 %, respectively. Later, microwave-treated PP (the most effective treatment) was used to develop unleavened flatbreads (i.e., chapatis) @ 2–10 %. Organoleptic evaluation of supplemented flatbreads suggested that 5 % supplementation with microwave treated PP has the highest overall acceptability. Therefore, it is concluded that thermal and non-thermal processing techniques are effective tools to reduce loads of antinutrients and pesticide burden in potatoes. Moreover, the study also suggests, PP can be efficiently used as natural food supplement for development of value-added foods.

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

Atmospheric cold plasma (ACP), a novel non-thermal processing technology, generates active substances that stimulate protein oxidation in protein-based foods. Nevertheless, the precise mechanism through which ACP initiates amino acid oxidation on protein side chains remains ambiguous. This study primarily aimed to elucidate the mechanism of ACP-induced oxidation of coconut globulin, focusing on the process of amino acid oxidation. Analysis of protein oxidation products indicated a positive correlation between the extent of protein oxidation and the voltage and duration of ACP treatment. By analyzing the composition of amino acids and active ingredients, the study identified that the most significant changes amino acids were methionine, cysteine, and arginine, and •OH was the primary free radicals. The findings from oxidation kinetics and dynamic simulation indicated that •OH predominantly oxidized methionine, followed by L-cysteine and L-arginine. These results offer theoretical framework for understanding protein oxidation by ACP and suggest potential applications in protein-based food.

Camel milk whey powder formulated using thermal (spray-drying process) and non-thermal (ultrasonication) processing methods: Effect on physicochemical, technological, and functional properties

Whey protein concentrates (WPCs) are gaining importance as a functional ingredient due to their high technological and functional properties and their diverse application in the food industry. In this study, Camel milk whey (CW) was separated from skimmed camel milk, then either spray-dried (SD) at 170, 185 and 200 °C, or treated by ultrasonication (US) (20 kHz) for 5, 10 and 15 min followed by freeze-drying to obtain camel milk whey powder (CWP). The structural analysis of CWP was carried out by Fourier-Transform Infrared Spectroscopy (FTIR) and X-Ray Diffraction (XRD) which showed no significant difference in the functional groups profile of US samples compared to control and SD samples. US samples showed some degree of crystallinity that was comparable to the control samples, while SD samples exhibited very low degree of crystallinity. The surface morphology, particle size, and surface charge of CWP were evaluated using scanning electron microscopy (SEM) and Zetasizer. The lowest particle size of 215.1 nm with surface charge of −21.6 mv was observed in SD-185 WPC. Moreover, SD samples revealed whiter color compared to the US-treated samples which were having lower L* values (P < 0.05). US-15 sample exhibited high protein solubility (100 %), whereas the SD-200 sample showed reduced solubility (92.7 %). Improvement in the emulsifying activity of CWP samples was observed after SD and US, with highest emulsifying activity index (EAI) values of 143.75 m2/g and 143.11 m2/g were reported for SD-185 and US-15 CWP samples, respectively. To conclude, SD and US were found to improve the physico-chemical, technological, and functional properties of CWP, and thus can be utilized as a promising strategy to preserve and enhance the technofunctional properties of CWP.

Cold plasma processing of kiwifruit juice: Effect on physicochemical, nutritional, microstructure, rheological properties and sensory attributes.

This study aimed to compare the untreated, cold plasma (CP)-optimized (30 kV/5 mm/6.7 min), CP-extreme (30 kV/2 mm/10 min), and thermally treated (TT) (90 ℃/5 min) kiwifruit juices based on the physicochemical (pH, total soluble solids (TSS), titratable acidity (TA), total color change (ΔE)), physical (particle size and rheology), microstructure (optical microscope), bioactive compounds (polyphenol, ascorbic acid, and sugar compounds), and sensory characteristics of kiwifruit juice. The pH, TSS, and TA were not significantly affected in CP and TT juice, whereas the ΔE (6.52) of TT juice lies in the range of "greatly visible." The microstructure characteristics of juice significantly changed after CP and thermal treatment. The cell and tissue disruption in CP-extreme and thermally treated juice was more than CP-optimized. The particle size of juice decreased irrespective of treatment, but the span value of CP-optimized juice was the lowest. Further, the CP treatment showed a lower consistency index, apparent viscosity, and pseudoplasticity of juice than the thermal treatment. The CP-treated juice retained bioactive and nutritional attributes more than thermally treated juice. The CP-optimized, CP-extreme, and thermal treatment reduced the sucrose content by 54, 55, and 23%, while the fructose and glucose content were increased by 17, 12, & 93%, and 17, 11 & 99%, respectively. Among the CP-treated juice, CP-optimized (71.36 mg/100g) contained a higher amount of ascorbic acid than the CP-extreme (64.36 mg/100g). Based on the similarity values in the fuzzy logic analysis, the sensory attributes of CP-optimized treated juice were superior to CP-extreme and thermal treated. PRACTICAL APPLICATION: In this era, non-thermal processing techniques are trending for retaining the nutrition and stability of juice. The old plasma (CP)-treated kiwifruit juice had better nutritional, bioactive compounds, and sensory attributes than the thermally treated juice. Further, the CP-treated juice had higher flowability and lower viscosity, making it ideal for juice processing. The conclusions drawn suggest that CP processing is a better alternative for processing kiwifruit juice than thermal processing.

Use of non-thermal treatment methods to ensure the quality and safety of fish and other hydrobionts. Overview of the subject field

Products of aquatic origin are among the most perishable products. Heat processing, including sterilization, drying and evaporation, can lead to undesirable changes in food products, such as a decrease in their nutritional value or deterioration in organoleptic characteristics. The purpose of the paper is to review the results of scientific research on non-thermal methods of processing fish and other aquatic organisms to inhibit bacteria, ensure microbiological safety and maintain quality. The groups of primary spoilage bacteria vary among fish, crustaceans and molluscs depending on storage conditions and duration. Non-thermal processing methods such as ultra-high pressure, irradiation, pulsed electric field and low-temperature plasma have shown significant results in inhibiting microbial growth and increasing the shelf life of aquatic products. However, uncertain processing parameters and characteristics of the technology itself can lead to adverse effects such as lipid oxidation and protein degradation during sterilization. Non-thermal processing can be used in combination with antioxidant composite coatings (membranes) to delay the oxidation of lipids and proteins and improve the physical, chemical and sensory properties of fish products. It is possible to combine several methods of non-thermal treatment, which will make it possible to compensate for the shortcomings of one technology by the action of another method of non-thermal exposure. Further scientific research should be aimed at establishing optimal processing modes, the possibility of combining non-thermal methods with other technologies, such as modified atmosphere packaging in order to determine the mechanisms of spoilage and improve the quality of storage of products of aquatic origin, as well as further industrial implementation of modern processing methods. BELROSAKAVA

Effect of atmospheric pressure cold plasma (ACP) treatment on technological characteristics of chia (Salvia hispanica L.) seeds

The highly nutritious nature of chia seeds drives its increased utilization by the consumer and industries. This study is done to investigate the impact of atmospheric pressure cold plasma (ACP) based on air gas and dielectric barrier discharge (DBD) design. ACP treatment as an emerging non-thermal processing at different time (3 and 8 min) and voltage (6.5 and 8.5 kV) on technological characteristics of chia seeds including physicochemical, rheological, thermal, textural and morphological characteristics which are generally induced by carbohydrate and protein fraction. Results indicated an increase in water absorption index (10.36 ± 0.10 g/g), swelling power (10.43 ± 0.94 g/g) and decrease in gelatinization enthalpy (313.7 ± 0.9 J/g) at samples treated for 8 min at 8.5 kV. The lowest hardness (1390.5 ± 50.4 g) and highest peak temperature (94.79 ± 0.5 °C) is also observed at samples treated for 3 min at 8.5 kV. Changes in technological properties observed through ACP treatment are generally determined by the interaction of plasma activated species with molecular components, their depolymerization and cross-link formation as verified by FTIR analysis. Regarding, ACP treatment influences the structure of protein and carbohydrate macromolecules on the basis of its intensity.

A review on advancements in emerging processing of whey protein: Enhancing functional and nutritional properties for functional food applications

AbstractWhey protein (WP) isolates are widely used in food products because they improve protein content, functional properties, and health benefits. It has been observed that WP can form conjugates with essential micronutrients, improving their dietary delivery and biological availability. WP and its derived bioactive peptides have potential health benefits in preventing chronic diseases. However, the off‐flavor and bitter peptides of WP are limiting factors that can be used in the food and beverage industries. Emerging innovative processing technologies, such as high hydrostatic pressure, ultrasonication, and extrusion, improve WP gelling ability, gel strength, and storage stability, providing high‐quality and healthy functional products. The integration of technological advancements into WP‐loaded fortified food products (FFPs) has increased the uptake rate of bioactive compounds, resulting in increased bioavailability and bioaccessibility in the human body. Furthermore, WP‐based FFPs treated with advanced thermal and nonthermal processing techniques possess better rheological properties, expansion ratios, and textural properties. Therefore, WP would be a promising and sustainable ingredient for developing stable functional foods. This review explores recent advancements in the processing technologies of WP, emphasizing their role in enhancing its bioavailability and functional properties for different food applications.

Quantified low voltage electrostatic field: The effects of intensity on cherry tomato preservation and mechanism

Low voltage electrostatic field (LVEF), a novel non-thermal processing technology, shows promise for food preservation. However, the absence of clear definition and quantification of the core concept “low voltage” obstructs the effective application of LVEF. This study assessed the efficiency of various LVEF intensities (100, 200, 300 V) on cherry tomato preservation, revealing significant differences in preservation efficiency. Compared to the control, samples treated with different intensities showed varied reductions in weight loss (6.26–25.45 %), firmness changes (5.17–28.91 %), and decay incidence (47.91–70.89 %). Quantitative analysis elucidated that the differential preservation efficiency may arise from a dose-response relationship between electric field strength and hydrogen peroxide (H2O2) content， identifying an optimal H2O2 content range of 21.18–27.01 mmol kg−1 for the effective preservation of cherry tomatoes under LVEF. These findings highlight the importance of precise LVEF intensity control for effective food preservation and offer insights for developing optimal LVEF treatment intensities for diverse produce.

Advances in Non-thermal Food Processing Methods-Principle Advantages and Limitations for the Establishment of Minimal Food Quality as well as Safety Issues: A Review

Background: The demand from consumers for safe, healthy food with a long shelf life, with no change in taste or nutritive value, has made food safety a key concern in today's world. Traditional thermal food processing technology has trouble meeting these standards. Conventional thermal and non-thermal processing has limitations and to overcome these limitations more studies are conducted regarding the novel non-thermal food processing methods. Objective: The goal of this paper was to present an overview of the research on the development of non-thermal processing techniques, such as electrofreezing, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and plasma activated water, as well as their advantages and limitations. Methods: The present review aims to summarize findings related to novel non-thermal processing techniques, gathered from work published in scientific journals, related books, and book chapters from sources such as Web of Science (WoS), Google Scholar, Scopus and ScienceDirect. Results: Non-thermal treatment may result in more desirable outcomes, such as greater preservation of heat-sensitive nutrients, fewer changes in sensorial as well as physico-chemical quality of the processed foods. Conclusion: Compared to traditional heat processing, the nutritional value of foods is better preserved, and the sensory qualities of foods are less altered. These novel techniques can be combined with each other to achieve higher efficiency and overcome other limitations. More studies should be conducted regarding the combination of novel non-thermal techniques to achieve greater efficiency.

Comparative Effects of HPP and Irradiation on Plant-Based Whole Hard-Boiled Eggs

This study compared the effects of high-pressure processing (HPP) and irradiation on the shelf life and quality of plant-based whole hard-boiled eggs. The objective was to determine the optimal treatment doses for microbial inactivation and shelf life, and to assess their impacts on the product's physical, chemical, and sensory properties. Irradiation treatments were applied at 0, 2, 3.5, and 5 kGy, while HPP was conducted at 0, 300, 400, and 500 MPa. Post-treatment analysis included assessments of physical, chemical, and microbial quality, focusing on Clostridium perfringens, and sensory evaluations using a 9-point hedonic scale. Shelf life was predicted using accelerated shelf-life testing (ASLT) at 40°C and 50°C, employing the temperature acceleration factor (Q10) and temperature quotient (Q1). Results showed that gamma irradiation at 3.5 kGy and electron beam irradiation at 5 kGy both provided a predicted shelf life of 217 days, while HPP at 500 MPa resulted in a predicted shelf life of 146 days. All treatments initially eliminated microorganisms effectively, but HPP showed potential for spore germination during extended storage. Sensory evaluations indicated that electron beam irradiation and HPP better maintained product quality compared to gamma irradiation at higher doses. This study provides valuable insights for food manufacturers seeking to enhance the safety and quality of plant-based egg alternatives using non-thermal processing methods.