Non-thermal Processing Research Articles

Application of different orifices for hydrodynamic cavitational effects on deactivation of Escherichia coli and Staphylococcus aureus in milk

Thermal processing reduces the nutritional value and flavour of milk due to the application of heat, although it has the benefits for safety and shelf life by eliminating microbes. Also, the growing preference of consumers for natural and minimally processed foods has led to an increase in the use of nonthermal milk processing techniques. Hydrodynamic processing (HC) is one such recent, inventive, scalable, and economically favourable nonthermal technique. Thus, the influence of hydrodynamic cavitation on the deactivation of Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) bacteria was investigated using four different orifice plates: ORFP 1 (Ø=4 mm); ORFP 2 (Ø=3 mm); ORFP 3 (Ø=2.27, 3 holes), and ORFP 4 (Ø=2 mm, 5 holes). Milk with cell inoculum was treated at three different pressures (3, 5 and 7 bar) and six different treatment time (5, 10, 15, 20, 30 and 40 min). Multi-hole orifices with higher α-value (plate parameter) were more effective in deactivation of microbial population in comparison to single hole orifices. Multi-hole orifice (ORFP 4) had the highest reduction of microbial cells, with 3.5 and 2.83 Log reduction for E. coli and S. aureus, respectively followed by ORFP 3, ORFP 2, and ORFP 1. Cavitation number in the range of 0.21–0.66 resulted in significant reduction of E. coli and S. aureus. From this study, it can be said that both flow geometry (α, β and flow area) of orifice plates and flow characteristics (flow rate and cavitation number) of the hydrodynamic cavitation system had an impact on the reduction of bacteria. Thus, hydrodynamic cavitation with different configuration of orifice plates can offer a potential option for thermal pasteurization.

Simulation of High-voltage Pulse Generator for Environment-friendly, Non-thermal Pasteurization Applications

Nowadays, the demand for high-voltage pulse generators has begun to proliferate in many industries. Particularly in the food processing industries, the conventional method of pasteurization involves the use of heat treatment processes, which are not environment-friendly; hence, researchers are working towards environment-friendly, non-thermal food processing techniques by which the microorganisms present in the liquid food can be eliminated. High-voltage pulsed electric field technology is one of the popular non-thermal food processing techniques. Recent advancements in power electronic switching technology have facilitated the development of solid-state pulse generators for these applications. In this paper, the simulation of a high-voltage pulse generator for eco-friendly pasteurization applications has been attempted using a cascaded boost converter topology. The entire simulation is carried out using MATLAB/Simulink software. The designed two-stage cascaded boost converter is tested for varying duty cycles and loads. The results with resistive and inductive loads have been analyzed.

Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers.

Fruit-based beverages have been considered excellent food vehicles for delivering prebiotics. However, the conventional thermal processes currently used to microbiologically and enzymatically stabilize these products may cause significant losses in their sensory, physicochemical, nutritional, and bioactive characteristics. Thus, in this study, we evaluate the effect of different levels of pressure (8, 15, and 21 MPa) and temperature (35 and 55 °C) on the characteristics of an inulin-enriched araticum beverage processed with non-thermal supercritical carbon dioxide (SC-CO2) technology. The temperature showed a significant effect on total soluble solids, pH, particle size distribution, and kinetic stability. In contrast, pressure affected only the particle size distribution. The interaction between pressure and temperature influenced the total soluble solids, pH, and particle size distribution. Color parameters, ζ-potential, and glucose and fructose contents were not modified after all SC-CO2 treatments. Moreover, the SC-CO2 treatments preserved the inulin molecular structure, thus maintaining its prebiotic functionality. Overall, the SC-CO2 treatment did not alter the sensory, nutritional, and functional quality of the beverage, while improving its physical stability during storage. Therefore, non-thermal SC-CO2 treatment can be an alternative to current conventional processes for stabilizing inulin-enriched fruit-based beverages.

Effect of electron beam irradiation on the quality of vacuum-packed, chilled-stored tilapia fish chunks

Currently, there is an increasing demand for minimally processed or convenience food products without any quality loss. Electron Beam Irradiation (EBI) is a non-thermal processing technique used to preserve the nutrient value and shelf-life extension of food products. In the present study, the effect of electron beam irradiation on the quality of tilapia fish chunks was evaluated. Tilapia fish chunks were vacuum packed and exposed to 0, 2.0, and 4.0 kGy doses of electron beam irradiation and kept under chilled storage. Biochemical, microbiological, and sensory qualities were analysed for up to 41 days. pH (6.85 to 7.10), total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) content showed an increasing trend during storage. It was observed that TVB-N content was lower in the irradiated sample than control. Thiobarbituric acid reactive substances (TBARS) values were within the acceptable limits during storage. Microbiological analysis revealed that irradiated fish chunks had lower total plate count, Pseudomonas count and Brochothrix thermosphacta count compared to the control. The hydrogen sulfide formers count and Lactobacillus count were nil in the irradiated fish chunks. In terms of microbial and sensory qualities, it was found that electron beam irradiated samples had an extended shelf-life of 28-38 days (with respect to dose level), compared to the control which had a shelf-life of only 16 days. Keywords: Non-thermal processing, Peroxide value, Sensory qualities, Shelf-life, TBA, TBARS, TVB-N, Vacuum packing

Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies

Cold plasma processing is a non-thermal food processing technique that has been shown to improve the gelling properties of plant proteins by altering their structure through oxidation and crosslinking. This study aimed to investigate the effects of cold plasma treatment on the rheological properties of skim milk under different conditions, focusing on the impact of feed gas and treatment time on skim milk's sulfhydryl content, flow properties, and acid gelling behavior. Results showed that free sulfhydryl content decreased with treatment time, with a notable reduction observed after 2 min of N2-O2 plasma treatment. Skim milk treated with N2 plasma experienced a more gradual decrease in free SH content. Cold plasma increased skim milk viscosity over time. N2-O2 plasma treatment significantly affected G′40 and G′4 storage moduli, with an increase observed after 2 min of exposure but no change beyond that time. Acid gels' greenness (a* value) decreased with increasing treatment time compared to the control. Acid gel firmness of milk treated with N2-O2 plasma for 1 min significantly increased from 1.804 N to 1.912 N, and further to 2.072 N after 2 min of treatment. However, longer exposure times led to lower firmness in gels. N2 plasma treatment also significantly impacted acid gel firmness. Syneresis in acid gels decreased from 63.4 % to 57.7 % and 58.7 % after 1 and 2 min of N2-O2 plasma treatment, respectively, but increased to about 70 % after 4 min. Acid gels made from milk treated with N2 plasma experienced considerably less syneresis. The cold plasma treatment under different conditions significantly affected the properties of skim milk, with various impacts on sulfhydryl content, flow properties, and acid gelling behavior. These findings demonstrate the potential applications of cold plasma processing in the food industry to improve product properties.

Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review

Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent collapse, which results in the generation of high pressures in the order of 100–5000 bar and temperatures in the range of 727–9727 °C for just a fraction of seconds. Increasing consumer demand for high-quality foods with higher nutritive values and fresh-like sensory attributes, food processors, scientists, and process engineers are pushed to develop innovative and effective non-thermal methods as an alternative to conventional heat treatments. Hydrodynamic cavitation can play a significant role in non-thermal food processing as it has the potential to destroy microbes and reduce enzyme activity while retaining essential nutritional and physicochemical properties. As hydrodynamic cavitation occurs in a flowing liquid, there is a decrease in local pressure followed by its recovery; hence it can be used for liquid foods. It can also be used to create stable emulsions and homogenize food constituents. Moreover, this technology can extract food constituents such as polyphenols, essential oils, pigments, etc., via biomass pretreatment, cell disruption for selective enzyme release, waste valorization, and beer brewing. Other applications related to food production include water treatment, biodiesel, and biogas production. The present review discusses the application of HC in the preservation, processing, and quality improvement of food and other related applications. The reviewed examples in this paper demonstrate the potential of hydrodynamic cavitation with further expansion toward the scaling up, which looks at commercialization as a driving force.

A Review on the Journey of edible flowers from farm to consumer's plate

Flowers that can be consumed by human beings and pose no harm upon consumption are edible flowers. The change in the eating habits and lifestyle of consumers has placed a demand for healthier food products. Edible flowers are a storehouse of bioactive components having numerous health benefits. The use of edible flowers for culinary purposes goes back to ancient times across the globe by the local population. The edible flower has now made its way into the present-day market due to its nutritional importance. This review focuses on the journey of edible flowers from farm to consumer dishes covering important aspects like the nutritional profile of edible flowers in terms of major and minor constituents, processing and preservation techniques with a focus on the non-thermal processing which enhances the shelf-life of edible flower with no adverse effect on the bioactive profile and freshness of the edible flower. Further, the safety aspect of the edible flower is addressed along with consumer acceptance and their use in the formulation of functional food products. This review will definitely help consumers and entrepreneurs to deeply understand edible flowers from farm to plate.

UV-C and wet heat resistance of Bacillus thuringiensis biopesticide endospores compared to foodborne Bacillus cereus endospores

Bacillus endospores (spores) are generally resistant to environmental and food processing-related stress including thermal and non-thermal processing in the food industry, such as pasteurization, and UV-C inactivation. Bacillus thuringiensis insecticidal crystals and spores as the active substances in commercial biopesticides can also be introduced to vegetable foods and their food processing environment due to pre-harvest treatment of edible crops. The resistance of B. thuringiensis biopesticide spores in comparison to the genetically closely related foodborne B. cereus against heat and UV-C treatment is investigated in this study. The results show that B. thuringiensis biopesticide spores with the commercial granulated product formulation are better protected and as such more resistant to both wet heat (D values at 90 °C: 50.1–79.5 min) and UV-C treatment (D values at 0.6 mW/cm2: 7.5–8.9 min) than the pure spore suspension. The enhanced UV-C resistance properties of B. thuringiensis-formulated spores also indicate that the B. thuringiensis spores in powder or granule formulation applied in the field might not be effectively inactivated by solar radiation (UV-A and UV-B) in a short period. Furthermore, the spores of one emetic B. cereus toxin-producing strain (LFMFP 254; a Belgian outbreak strain) were found more resistant to the wet heat at 90 °C (D90-value = 71.2 min) than other tested pure spore suspensions, although the spores of B. cereus 254 did not show different behavior against UV-C treatment. This result suggests that UV-C treatment can be applied as an effective inactivation method against B. cereus 254 spores.

Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency.

As a novel non-thermal processing method, the concentration of active compounds in plasma-activated water (PAW) is usually adjusted by changing the voltage and preparation time. We recently adjusted the discharge frequency and found that the PAW properties were improved. In this study, fresh-cut potato was selected as a model, and PAW was prepared using a frequency of 200 Hz (200 Hz-PAW). Its efficacy was compared with that of PAW prepared using 10 kHz. The results showed that the ozone, hydrogen peroxide, nitrate, and nitrite concentrations in 200 Hz-PAW were 5.00-, 3.62-, 8.05-, and 1.48-fold higher than those of 10 kHz-PAW. PAW inactivated the browning-related enzymes polyphenol oxidase and peroxidase, lowering the browning index and inhibiting browning; 200 Hz-PAW exhibited the lowest of these parameters during storage. In addition, PAW induced PAL to promote phenolic synthesis and increase antioxidant activity to delay malondialdehyde accumulation; 200 Hz-PAW exhibited the highest of these parameters. Moreover, 200 Hz-PAW had the lowest weight loss and electrolyte leakage rates. Furthermore, microbial analysis showed that the lowest aerobic mesophilic, mold, and yeast counts during storage were observed in the 200 Hz-PAW group. These results suggest that frequency-controlled PAW has the potential to treat fresh-cut produce.

Ultra-high-pressure passivation of soybean agglutinin and safety evaluations.

Soybean agglutinin (SBA) is a heat-sensitive anti-nutritional factor (ANF). It affects nutrient absorption and causes organism poisoning. This study explored the SBA passivation ability and mechanism by ultra-high pressure (HHP), a non-thermal food processing technology. The results indicated that more than 500MPa HHP treatment reduced the SBA activity by destroying its secondary and tertiary structures. Also, the cell and animal experiments showed that HHP treatment reduced the cytotoxicity of SBA, improved the mice's body weight, and alleviated liver, kidney, and digestive tract damage in Vivo. These results demonstrated that HHP had a high passivation efficiency against the SBA, thereby HHP promoting the safety of soybean products. This study provided supporting evidence for ultra-high-pressure treatment applications in soybean processing.

Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength

Changes in protein structure are closely related to gel strength. Dense phase carbon dioxide (DPCD) treatment is an excellent non-thermal food processing method that can be used to induce gel formation in surimi. The sensory, water holding capacity and gel strength of DPCD induced gels are superior to heat-induced gels. Fourier-transform infrared spectroscopy was used to investigate the role of DPCD in the quality of golden pompano surimi gels and changes in protein structure. The intermolecular forces of surimi gels were analyzed in terms of ionic and hydrogen bonds, disulfide covalent and non-disulfide covalent bonds, as well as hydrophobic interactions. Correlation analysis was used to investigate the relationship between the changes in advanced protein structure and gel strength during DPCD-induced gel formation in golden pompano surimi. The results showed that the α-helix and random coil levels of surimi gel were significantly decreased (p < 0.05), while the β-sheet and β-turn content was significantly increased (p < 0.05). The number of ionic and hydrogen bonds in gel proteins decreased significantly (p < 0.05), while the hydrophobic interactions, and disulfide and non-disulfide covalent bonds increased significantly (p < 0.05) after DPCD treatment. Correlation analysis showed that β-sheets, β-turns, hydrophobic interactions, and disulfide and non-disulfide covalent bonds were strongly positively correlated with gel strength, whereas α-helices, random coils, and ionic and hydrogen bonds were strongly negatively correlated with gel strength. Therefore, the α-helix and random coil structures of surimi gels were transformed into β-sheet and β-turn structures after DPCD treatment. Hydrophobic interactions, and disulfide and non-disulfide covalent bonds were the main intermolecular forces during the DPCD-induced gel formation of surimi. Ionic and hydrogen bonds were not the main intermolecular forces. The results provide fundamental data for elucidating the mechanism of DPCD-induced protein gel formation.

Identification of Major and Cross-reactive Allergens of Local Freshwater Snail (Pila polita) and the Impact of Thermal and Non-thermal Food Processing on Allergen Stability.

Snail allergy is rare but can be fatal. Pila polita, a freshwater snail was considered as a popular exotic food particularly in tropical countries and consumed in processed forms. Thus, the purpose of this study was to identify the major and cross-reactive allergens of P. polita and determine the impact of food processing on the allergen stability. SDS-PAGE fractionated raw snail extract to approximately 24 protein bands, between 9 to 245 kDa. The prominent band at 33 kDa was detected in all raw and processed snail extracts. Immunoblotting tests of the raw extract demonstrated 19 IgE-binding proteins and four of them at 30, 35, 42 and 49 kDa were revealed as the major IgE-binding proteins of P. polita. MALDI-TOF identified the 49 kDa and 42 kDa major allergens as actin, while the 30 and 35 kDa major allergens were identified as tropomyosin. Immunoblotting revealed that the raw snail had more allergenic proteins than the processed snail. The degree of allergenicity in the decreasing order was: raw > brine pickled> boiled > roasted > fried > vinegar pickled. The presence of cross-reactivity between P. polita and the shellfish tested was exhibited, with either none, complete or partial inhibitions. Actin and tropomyosin were identified as the major and cross-reactive allergens of P. polita among local patients with snail allergy. Those major allergens are highly stable to high temperatures, acidic pH and high salt, which might played a crucial role in snail allergy in this country. This article is protected by copyright. All rights reserved.

Effects of ultrasound on the oxidation and structures of the myofibrillar protein in the presence or absence of soybean oil.

Ultrasound is widely used as a novel non-thermal processing technique to improve protein properties. In recent decades, applying ultrasound-assisted emulsification (UAE) to produce protein-stabilized emulsion has attracted people's attention. Instead of applying ultrasound to treat a single protein solution, UAE treatment refers to the use of sonication to a mixture of protein and oil. The purpose of this study was to compare the different effects of ultrasound treatment on the properties of the myofibrillar protein (MP) in the presence or absence of soybean oil. A suitable sonication power was selected based on the change in emulsion properties. The 300W sonication power was selected due to its most effectively decreased emulsion droplet size and increased absolute zeta potential. Sonication more significantly increased the protein carbonyl content and disulfide bonds of the MP-soybean oil sample than MP sample. Due to the existence of oil, ultrasound could unfold more protein molecules illustrated by a lower α-helix content and intrinsic fluorescence intensity, and a higher surface hydrophobicity. LC-MS/MS results illustrated that sonication enhanced the myosin heavy chain and actin content at the soybean oil interface as well as accelerated the myosin light chain to separate from myosin in the MP-soybean oil system. In summary, ultrasound treatment could lead to a higher level of protein oxidation and more protein molecule exposure in the MP with the presence of oil system than in the oil-free MP system. This article is protected by copyright. All rights reserved.

High-pressure homogenization treatment of red seaweed Bangia fusco-purpurea affects the physicochemical, functional properties and enhances in vitro anti-glycation activity of its dietary fibers

In this study, high-pressure homogenization (HPH) technique was applied for the pretreatment of Bangia fusco-purpurea, and the effect of HPH on the composition, physiochemical and functional properties, and in vitro anti-glycation activity of dietary fiber from this seaweed (B. fusco-purpurea dietary fiber, BDF) was studied. Results showed that HPH significantly increased water-soluble dietary fiber (SDF) content in BDF. Water-holding capacity, oil-holding capacity, and glucose delay dialysis index of BDF were significantly enhanced after HPH treatment. Additionally, HPH significantly improved the in vitro anti-glycation activity of BDF by inhibiting the formation of advanced glycation end products (AGEs) and mitigating damage induced by AGEs on intestinal cells. These improvements could be attributed to the formation of the coarse and porous structure and greater exposure of hydroxyl groups of BDF caused by HPH treatment. These results implied the potential of HPH in seaweed processing and provided a scientific basis for the in-depth, comprehensive utilization of B. fusco-purpurea. Industrial relevanceHPH is an emerging non-thermal food processing technique with promising application potential in food industry. In this study, we found that HPH technique could significantly change the composition, improve physiochemical and functional properties and enhance anti-glycation activity of dietary fiber from seaweed B. fusco-purpurea. Our results validated the efficiency of HPH on dietary fiber modification, implying the potential of HPH in food industry and healthy industry.

Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications.

Supercritical carbon dioxide (CO2) extraction techniques meet all-new consumer market demands for health-promoting phytochemical compound-rich extracts produced from green and sustainable technology. In this regard, this review is dedicated to discussing is the promise of integrating high-pressure CO2 technologies into the Cannabis sativa L. processing chain to valorize its valuable pharmaceutical properties and food biomass. To do this, the cannabis plant, cannabinoids, and endocannabinoid system were reviewed to understand their therapeutic and side effects. The supercritical fluid extraction (SFE) technique was presented as a smart alternative to producing cannabis bioproducts. The impact of SFE operating conditions on cannabis compound extraction was examined for aerial parts (inflorescences, stems, and leaves), seeds, and byproducts. Furthermore, the opportunities of using non-thermal supercritical CO2 processing on cannabis biomass were addressed for industrial hemp valorization, focusing on its biorefinery to simultaneously produce cannabidiol and new ingredients for food applications as plant-based products.

Combining Non-Thermal Processing Techniques with Edible Coating Materials: An Innovative Approach to Food Preservation

Innovative processing and packaging technologies are required to create the next generation of high-quality, healthy, safe, and sustainable food products. In this review, we overview the potential of combining edible coating materials with non-thermal processing technologies to improve the quality, increase the safety, extend the shelf life, and reduce the waste of foods and plastics. Edible coatings are typically assembled from food-grade structuring ingredients that can provide the required mechanical and barrier properties, such as proteins, polysaccharides, and/or lipids. These materials can be fortified with functional additives to further improve the quality, safety, and shelf life of coated foods by reducing ripening, gas exchange, and decay caused by bacteria and fungi. Non-thermal processing techniques include high hydrostatic pressure, pulsed light, ultrasound, and radiation technologies. These technologies can be used to inhibit the growth of pathogenic or spoilage microorganisms on packaged foods. Examples of the application of this combined approach to a range of highly perishable foods are given. In addition, the impact of these combined methods on the quality attributes of these food products is discussed.

Design of a bipolar Dickson voltage multiplier suitable for low output voltage conditions to provide efficient food processing

There has been a growing demand for soft and nutritious foods in recent years. However, general food processing applies heat to food, which destroys nutrients in it. For this reason, many researchers have devised several non-thermal food processing methods so far. However, these methods have potential for improvement in terms of manufacturing cost and processing time. Thereby, we proposed the Dickson voltage multiplier which has bipolar topology suitable for low output voltage conditions in order to provide efficient food processing with low cost. The system is equipped with a high-speed driver using IGBTs, which allows the high-voltage multiplier to operate at high speed. In addition, by using Dickson multiplier with a bipolar topology, the voltage stress on each circuit component is reduced. Furthermore, we performed theoretical analysis to calculate the internal resistance and voltage gain of proposed multiplier. Moreover, we confirmed experimentally the possibility of the proposed multiplier by using the prototype.

Biotransformation of ginsenosides from Korean wild-simulated ginseng (Panax ginseng C. A. Mey.) using the combination of high hydrostatic pressure, enzymatic hydrolysis, and sonication

High hydrostatic pressure is a non-thermal processing technique for extracting functional compounds from herbal plants. This study aims to investigate the effectiveness of the combination of high hydrostatic pressure (HHP), enzymatic hydrolysis, and sonication for extracting wild-simulated ginseng (WSG) to improve yields of major and minor ginsenosides. By using LC-MS/MS analysis, the total ginsenoside yield was enhanced by 25.62% by increasing the pressure of HHP and sonication treatment (HHP-soni) extraction from 100 to 300 MPa. Furthermore, compared to HHP-soni at 100 MPa, adding two commercial food-grade enzymes (Viscozyme and Pectinex) resulted in a 1.23–1.43-fold increase in total ginsenoside contents, as well as a 1.09–1.95-fold increase in the contents of seven major ginsenosides. Similarly, HHP-soni with enzymes increased the yields of five minor ginsenosides (Ro, Rh1, F2, CO, and Rg3) by 1.76–30.24 times compared to extraction with Pectinex at 0.1 MPa. Ginsenoside compound K and protopanaxadiol were detected after extraction using Pectinex with HHP-soni, but not after extraction using Pectinex and sonication at 0.1 MPa. While the contents of the stereoisomers 20(S)-Rg3 and 20(R)-Rg3 were similar after extraction at pressures of 100 and 200 MPa, the 20(S)-Rg3 content was 1.87 times higher than the 20(R)-Rg3 content after HHP treatment at 300 MPa. From the analytical data, we inferred the hydrolytic pathways of the major to minor ginsenosides, and specifically the ginsenoside Rb1 standard, when using Pectinex under experimental conditions. These findings suggest that the combination process of HHP, sonication, and Pectinex treatment could improve the quality of WSG.

Coconut water: production, nutritional properties and health benefits

Coconut water (Cocos nucifera L.) is an undiluted, non-fermented beverage obtained from the liquid part of the coconut fruit. It is a versatile product in the industry and has been growing economically due to its functional character. The objective is to identify in the scientific literature different aspects of coconut water production and its nutritional characteristics applied to health. A narrative review of the literature was carried out, using the databases Scielo, Scopus, Repositório Alice da EMBRAPA, Periódicos CAPES and Google academic, applying the descriptors, coconut water, nutrition, composition, health, health benefits, economy, pasteurization, ultrapressure, ultrasound, ozone and their respective names in English, considering the Boolean operators “OR” and “AND”. Titles and abstracts were screened, considering the eligibility criteria: full text available in English and/or Portuguese; paid and/or free access; dissertations and theses, narrative, systematic review, observational and longitudinal studies, including clinical trials. Non-thermal processing methods were effective in maintaining the shelf life of the beverage, however ultrapressure showed alterations in the physical functionality and/or changes in the color of protein-rich foods. The presence of phytohormones, vitamins and amino acids was detected, which are responsible for the antioxidant property of the product, as well as the beneficial effects on health. New studies are proposed to evaluate the effects of coconut water on human health, as it is a drink with market potential and accessible to consumers.

Modern non-thermal method of processing plant raw materials used to increase its storability

Along with thermal methods of processing plant raw materials, non-thermal processing methods have been actively developed in recent decades, which make it possible to preserve the qualitative characteristics of the initial raw materials to the maximum and increase the shelf life of the finished product. When using these methods, slight heating of the product can occur, for example, as in the processing by ultraviolet radiation (UVR). In the case of using such a type of processing as filtration, heating is completely absent; under the conditions of high pressure processing of the product (hereinafter HPP), a low temperature regime is observed. These methods are distinguished by minimizing the impact on the organoleptic characteristics of the finished product (texture, appearance, color, odor), as well as the preservation of micro- and macronutrients. The article discusses the main non-thermal methods of processing plant materials: high pressure (HPP), processing in a pulsed electric field (PEF), radioactive radiation, ultraviolet radiation (UVR), filtration. The advantages and factors hindering their widespread use on an industrial scale are noted. It is noted that high pressure, ultraviolet radiation and filtration to one degree or another are widely used in food production, while processing in a pulsed electric field and radioactive radiation are of extremely limited use due to the need to ensure the safety of processing for service personnel. It should also be noted that processing only by non-thermal methods leads to a limited shelf life of finished products and often requires lower storage temperatures. If it is necessary to increase the shelf life, it makes sense to combine thermal and non-thermal processing methods, for example, microfiltration (ultrafiltration) of juice, bottling into consumer packaging, gentle pasteurization. The undoubted advantage of this combination can be a reduction in the thermal load on a product, since the initial microbiological contamination is reduced by filtration. And, as a result, we get a stably stored product with minimal quality loss and preserved native potential.