Showing papers by "Arun S. Mujumdar published in 2022"

Progress in 4D/5D/6D printing of foods: applications and R&D opportunities.

Abstract: 4D printing is a result of 3D printing of smart materials which respond to diverse stimuli to produce novel products. 4D printing has been applied successfully to many fields, e.g., engineering, medical devices, computer components, food processing, etc. The last two years have seen a significant increase in studies on 4D as well as 5D and 6D food printing. This paper reviews and summarizes current applications, benefits, limitations, and challenges of 4D food printing. In addition, the principles, current, and potential applications of the latest additive manufacturing technologies (5D and 6D printing) are reviewed and discussed. Presently, 4D food printing applications have mainly focused on achieving desirable color, shape, flavor, and nutritional properties of 3D printed materials. Moreover, it is noted that 5D and 6D printing can in principle print very complex structures with improved strength and less material than do 3D and 4D printing. In future, these new technologies are expected to result in significant innovations in all fields, including the production of high quality food products which cannot be produced with current processing technologies. The objective of this review is to identify industrial potential of 4D printing and for further innovation utilizing 5D and 6D printing.

Preparation of a Novel Carbon Dot/Polyvinyl Alcohol Composite Film and Its Application in Food Preservation.

Abstract: Carbon dots (CDs) were synthesized with the facile hydrothermal method to produce CDs/polyvinyl alcohol (PVA) active food packaging films. The CDs had a diameter ranging from 2.01 to 5.61 nm and were well-dispersed. The effects of different concentrations of CDs on mechanical strength, water resistance, morphology, optical, and thermal performance of the CDs/PVA films were discussed. The incorporation of CDs in the PVA film improved its mechanical properties, water resistance properties, UV blocking properties, and thermal stability and endowed the composite film with antioxidant and antimicrobial properties. The maximum scavenging rates of 2,2-diphenyl-1-picrylhydrazyl and ABTS free radicals by the 0.50% CDs/PVA film were 72.81 and 97.08%, respectively. The inhibition zone diameters of the 0.50% CDs/PVA solution against Staphylococcus aureus (S. aureus), Bacillus subtilis (B. subtilis), and Escherichia coli (E. coli) were 9.52, 8.21, and 9.05 mm, respectively. Using the 0.50% CDs/PVA film as active packaging, the shelf life of banana, jujube, and fried meatballs was observed to be extended significantly. These results demonstrate the viability of the CDs/PVA composite film as a promising active food packaging material.

Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review.

Abstract: Freezing has a long history as an effective food preservation method, but traditional freezing technologies have quality limitations, such as the potential for water loss and/or shrinkage and/or nutrient loss, etc. in the frozen products. Due to enhanced quality preservation and simpler thawing operation, synergistic technologies for freezing are emerging as the optimal methods for frozen food processing. This article comprehensively reviewed the recently developed synergistic technologies for freezing and pretreatment, for example, ultrasonication, cell alive system freezing, glass transition temperature regulation, high pressure freezing, pulsed electric field pretreatment, osmotic pretreatment, and antifreeze protein pretreatment, etc. The mechanisms and applications of these techniques are outlined briefly here. Though the application of new treatments in freezing is relatively mature, reducing the energy consumption in the application of these new technologies is a key issue for future research. It is also necessary to consider scale-up issues involved in large-scale applications as much of the research effort so far is limited to laboratory or pilot scale. For future development, intelligent freezing should be given more attention. Freezing should automatically identify and respond to different freezing conditions according to the nature of different materials to achieve more efficient freezing. PRACTICAL APPLICATION: This paper provides a reference for subsequent production and research, and analyzes the advantages and disadvantages of different novel synergistic technologies, which points out the direction for subsequent industry development and research. At the same time, it provides new ideas for the freezing industry.

Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study

Abstract: To enhance the freezing rate and thawed product quality of pork tenderloin, an experimental study was conducted using the high voltage electric field and static magnetic field separately during freezing. Pork tenderloin pieces were frozen at −20 °C under several high voltage electric fields (10 kV/m (HVEF1), 30 kV/m (HVEF3), 50 kV/m (HVEF5)) and magnetic fields of 2 mT (MF2), 4 mT (MF4), 6 mT (MF6) and 8 mT (MF8). The effects of different methods on freezing rate, ice crystal size as well as the distribution, and product quality after thawing were investigated. The freezing time of pork tenderloin was reduced by 40.04% and 37.81% respectively, under the optimal electric and magnetic field conditions tested. The thawing loss decreased from 5.7% of conventional freezing to 1.7% of HVEF1 and 2.4% of MF2, respectively. In addition, both high-voltage electric field freezing and magnetic field freezing can better maintain the moisture state in the sample. The results for color and pH confirmed that the thawed product quality using HVEF1 and MF2 was superior to that obtained under other conditions. The myofibrillar protein in the thawed products obtained from HVEF1 and MF2 treatments was also found to be thermally more stable. It is noteworthy that the HVEF1 treated sample has the highest umami signal and the lowest salty signal. Considering the enhanced freezing efficiency and improved quality, application of HVEF1 is recommended as a viable strategy to produce high-quality frozen pork tenderloin. The slow freezing rate of frozen meat products and serious deterioration of product quality are the key problems. Therefore, improving the efficiency of freezing is desirable. This study provides ideas for pork preservation. It caters to the need of industrial production of meat product where better efficiency freezing process is highly desirable, and the findings of this study is beneficial to the meat processing industry.

Application advantages of new non-thermal technology in juice browning control: A comprehensive review

Abstract: Fruit juices are a rich source of the bioactive compounds. Most fruit juices are rich in vitamins and organic acids that are easily absorbed by the human body. However, improper processing methods will weaily lead to stored juice suffers adverse browning reactions, which has been an important problem faced by the juice processing industry. Increasing consumer demand for safer, more nutritious products has made it difficult for traditional browning control technologies to meet the need of consumers, this has contributed to the rapid development of non-traditional processing technologies. In this paper, the traditional browning prevention and control methods are briefly summarized, and several emerging non-thermal processing techniques are detailed reviewed along with an assessment of their commercialization potential and their application advantages.

Superheated steam processing: An emerging technology to improve food quality and safety.

Abstract: Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one.

Strategies for controlling over-puffing of 3D-printed potato gel during microwave processing

Abstract: Starch-based printed foods are very sensitive to rapid heating using microwaves because microwave energy accelerates gelatinization of starch and formation of the gel network, which enhances the ability of foods to hold water vapor, resulting in the over-puffing problem of printed samples. Insoluble dietary fiber extracted from soybean residue (SIDF, soybean insoluble dietary fiber) and modification of the internal structure provided a solution to the over-puffing problem. Experimental results showed that incorrect addition and particle size of SIDF caused excess puffing or hardening. SIDF addition of 10% (w/w) and particle size of 150–180 μm provided better crispness while maintaining the product shape. The effect of SIDF on expansion rate was attributed to reduced mobility of moisture, enhanced mechanical strength, and declined deformation ability of potato gel. Internal structures with parallel lines and high porosity should be selected and the maximum internal filling density was generally less than 70%. Besides controlling deformation, it added value of soybean residue by incorporating into 3D-printed puffed potato chips.

Extraction of functional extracts from berries and their high quality processing: a comprehensive review.

Abstract: Berry fruits have attracted increasing more attention of the food processing industry as well as consumers due to their widely acclaimed advantages as highly effective anti-oxidant properties which may provide protection against some cancers as well as aging. However, the conventional extraction methods are inefficient and wasteful of solvent utilization. This paper presents a critical overview of some novel extraction methods applicable to berries, including pressurized-liquid extraction, ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, enzyme-assisted extraction as well as some combined extraction methods. When combined with conventional methods, the new technologies can be more efficient and environmentally friendly. Additionally, high quality processing of the functional extracts from berry fruits, such as refined processing technology, is introduced in this review. Finally, progress of applications of berry functional extracts in the food industry is described in detail; this should encourage further scientific research and industrial utilization.

Application of carbon dots in food preservation: a critical review for packaging enhancers and food preservatives.

Abstract: Carbon dots (CDs) have two unique advantages: one is ease of synthesis at low price, the other is desirable physical and chemical properties, such as ultra-small size, abundant surface functional groups, nontoxic/low-toxicity, good biocompatibility, excellent antibacterial and antioxidant activities etc. These advantages provide opportunities for the development of new food packaging enhancers and food preservatives. This paper systematically reviews the studies of CDs used to strengthen the physical properties of food packaging, including strengthen mechanical strength, ultraviolet (UV) barrier properties and water barrier properties. It also reviews the researches of CDs used to fabricate active packaging with antioxidant and/or antibacterial properties and intelligent packaging with the capacity of sensing the freshness of food. In addition, it analyzes the antioxidant and antibacterial properties of CDs as preservatives, and discusses the effect of CDs applied as coating agents and nano-level food additives for extension the shelf life of food samples. It also provides a brief review on the security and the release behavior of CDs.

Role of drying technology in probiotic encapsulation and impact on food safety

Abstract: Abstract The world’s urban population is expected to double by 2050. Urbanization is changing food consumption patterns, and the global market is flooded with functional foods, specifically probiotics, for their gut health advantages. Awareness about the healthy human microbiome among the consumer has prompted them to demand probiotic foods. Due to their potential health benefits, probiotics have been incorporated into several dairy and nondairy products. To overcome the hurdles associated with the low viability of the beneficial microorganism, microencapsulation of probiotic bacteria and yeast is of immense importance. Microencapsulation enhances the viability of probiotics during different processing techniques and under gastrointestinal conditions. So, it is critical to control and design the drying process technology for probiotics encapsulation to achieve higher viability. The purpose of the review is to compile the commonly utilized drying technique for probiotics with their principle, advantages, and disadvantages, mechanism of inactivation, recent research, and cost involved in the processing.

Combination of epigallocatechin gallate with l-cysteine in inhibiting Maillard browning of concentrated orange juice during storage

Abstract: Orange juice is popular with consumers because of its unique taste, flavor as well as nutritional value which accounts for a large proportion of the global juice market. Concentrated orange juice (COJ), undergoes browning during storage seriously affecting its quality and commercial. This study was the first to evaluate the effects of epigallocatechin gallate (EGCG) and l -cysteine (L-cys) on Maillard browning of COJ during storage. The results show that EGCG and L-cys reduce significantly the production of 5-hydroxymethylfurfural (5-HMF), the characteristic product of Maillard reaction (MR), and the combined use of EGCG and L-cys was even more effective. Furthermore, the color of the treated COJ displayed negligible change after storage, with higher L* and b* values and marginally lower a* values. The flavor, taste, main volatile substances as well as rheological properties of the treated COJ were also determined; none of these properties were affected adversely during storage. This treatment method ensures that the key sensory quality and material properties of COJ are preserved by the proposed treatment while inhibiting Maillard browning during storage.

An emerging pretreatment technology for reducing postharvest loss of vegetables-a case study of red pepper (Capsicum annuum L.) drying

Abstract: Abstract Drying and pretreatment play key roles in reducing postharvest losses and improving food security. High humidity hot air impingement blanching (HHAIB) was employed in the present work to pretreat red peppers and its effects on natural micro flora, quality and drying characteristics of red pepper were evaluated. Results showed that the aerobic bacteria were decreased to1.72 log CFU/g; meanwhile, the mold and yeast populations were under the detection limit (<1.0 log CFU/g) after blanching for 30 s. Moreover, HHAIB treatment enhanced the drying rate, and the drying time was reduced by 14%-29% compared to the untreated samples. Weibull model precisely described the drying behavior of red pepper. HHAIB treatment (within 30 s) caused the decreases in ascorbic acid contents. At the same time, there was no significant (p > 0.05) effect on the surface color and natural pigment contents. The findings indicate that HHAIB pretreatment is a promising technique for increasing red pepper microbial safety and drying rate.

Importance of renewable energy in the fight against global climate change

Abstract: The relationship between climate change and energy-intensive industrial processes has been addressed repeatedly with scientific evidence that global warming is to a significant extent caused by human activity through the release of greenhouse gases (GHG). In the perspective of strengthening the global response to the increasing threat of climate change, sustainable growth, and efforts to eliminate poverty, the Intergovernmental Panel on Climate Change (IPCC) published a special report on the impact of global warming. Recent scientific publications have revealed the human contribution to climate change and demonstrated the critical importance of taking action in the years ahead to reduce greenhouse gas emissions, mitigate deforestation, improve energy and material efficiency, and shift the energy matrix to renewable energy. With increasing emissions of these contaminant gases and massive population growth, the Massachusetts Institute of Technology (MIT) reanalyzed its projections of temperature rise up to the end of the century, obtaining a value of 3.5 C in an optimistic scenario, 5.2 C in an intermediate scenario, and 7.4 C in a pessimistic scenario, whereas the latest IPCC report forecasts similar scenarios like: 1.6 C, 3.3 C, and 6.2 C, respectively. The Emissions Gap Report 2021 examines the disparity between where greenhouse emissions should be to avoid the worst effects of climate change as well as where emissions are expected to be in 2030. According to the same report, new national climate pledges associated with several other mitigation strategies are already on to put the world on track for a global temperature rise of 2.7 C by the end of the century, which is well above the Paris climate agreement’s goals and would result in catastrophic climate change. To maintain global warming below 1.5 C this century, as the Paris Agreement aspires, the annual greenhouse gas emissions must be cut in half within the next eight years. Net-zero emissions pledges, if effectively implemented, may restrict warming to 2.2 C, bringing us closer to the Paris Agreement’s well-below 2 C target. In the medium term, cutting methane emissions from the fossil fuel, waste, and agriculture sectors could help close the emissions gap and slow down global warming. GHG emission by economic sectors and its impact on human health

Comparative study of intermediate-wave and catalytic infrared drying on the kinetics and physicochemical properties of pineapple rings

Abstract: Abstract This comprehensive study examined the effects of two infrared drying modes: intermediate-wave infrared drying (IWD) and catalytic infrared drying (CID), on drying kinetics and various quality parameters of pineapple rings at 60–80 °C. Hot-air drying (HAD) was the control drying operation. CID showed the highest drying rates and coefficients of moisture diffusivity (3.05 × 10−8 m2/s to 5.12 × 10−8 m2/s), resulting in drying times (1.88–3.15 h) that were about half that of HAD (3.57–7.25 h) and 10–34% less than that of IWD (2.08–4.75 h). Compared to IWD, CID exhibited minor color changes and a stronger flavor profile and enzyme inactivation potential. However, it resulted in a hardened product surface, thus reducing the rehydration ability. Overall, CID exhibited higher bioactive retention rates, especially at 60 °C (56–87%), followed by IWD at 70 °C (50–80%) and 80 °C (35–90%). Based on the results of this study, CID produces superior quality dried pineapples in a significantly shorter drying time, which is of potential industrial interest.

Valorization of turmeric (Curcuma longa L.) rhizome: Effect of different drying methods on antioxidant capacity and physical properties

Abstract: Abstract Turmeric has high commercial demand internationally, owing to its high nutrient and medical value. In this research, turmeric samples were subjected to several drying methods viz. infrared freeze drying (IRFD), freeze drying (FD), and pulse-spouted microwave-assisted freeze-drying (PSMFD). Over the range of operating conditions employed in this study, IRFD of infrared radiation was showed to shorten the drying time by 21.27% relative to FD, while the retention valves of ascorbic acid, curcumin, total phenols, and total flavonoids remains at 75.61%, 94.06%, 69.00%, and 80.09%, respectively over the range of experimental parameters. IRFD significantly (P < 0.05) reduced 25.19% of the energy consumption in comparison with FD. Furthermore, the interior of IRFD samples exhibited a honeycomb porous structure, and increased hardness, lower shrinkage, apparent density compared to PSMFD. Additionally, IRFD also performed better than PSMFD and FD under vacuum freezing conditions.