This review describes the most common methods for recovery of chitin from marine organisms. In depth, both enzymatic and chemical treatments for the step of deproteinization are compared, as well as different conditions for demineralization. The conditions of chitosan preparation are also discussed, since they significantly impact the synthesis of chitosan with varying degree of acetylation (DA) and molecular weight (MW). In addition, the main characterization techniques applied for chitin and chitosan are recalled, pointing out the role of their solubility in relation with the chemical structure (mainly the acetyl group distribution along the backbone). Biological activities are also presented, such as: antibacterial, antifungal, antitumor and antioxidant. Interestingly, the relationship between chemical structure and biological activity is demonstrated for chitosan molecules with different DA and MW and homogeneous distribution of acetyl groups for the first time. In the end, several selected pharmaceutical and biomedical applications are presented, in which chitin and chitosan are recognized as new biomaterials taking advantage of their biocompatibility and biodegradability.

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Chitin and Chitosan Preparation from Marine Sources. Structure, Properties and Applications

Natural-based plasticizers and biopolymer films: A review

Microencapsulation involves the incorporation of food ingredients, enzymes, cells, or other materials in small capsules. Microcapsules offer food processors a means with which to protect sensitive food components, ensure against nutritional loss, utilize otherwise sensitive ingredients, incorporate unusual or time-release mechanisms into the formulation, mask or preserve flavors and aromas, and transform liquids into easily handled solid ingredients. Various techniques are employed to form microcapsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized-bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion, and rotational suspension separation. Recent developments in each of these techniques are discussed in this review. Controlled release of food ingredients at the right place and the right time is a key functionality that can be provided by microencapsulation. A timely and targeted release improves the effectiveness of ...

Recent Developments in Microencapsulation of Food Ingredients

Food wastes are today considered as a cheap source of valuable components since the existent technologies allow the recovery of target compounds and their recycling inside food chain as functional additives in different products. The goal of the current article is to classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product. Safety and cost aspects were discussed, too, while a survey of patented methodologies leading to real products was listed, with a final purpose of discussing the prevalent problems that restrict the commercialization of similar procedures.

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Research and development of bio-nanocomposite materials for food applications such as packaging and other food contact surfaces is expected to grow in the next decade with the advent of new polymeric materials and composites with inorganic nano-particles. This article reviews different types of new bio-based materials, such as edible and biodegradable nanocomposite films, their commercial applications as packaging materials, regulations and future trends. Special emphasis is given to the advantages of nanotechnology application in order to improve the mechanical and oxidation stability, the barrier properties, and eventually the biodegradability of conventional polymeric matrices.

Potential perspectives of bio-nanocomposites for food packaging applications

Matching of particle-size distribution and further blending of cowpea paste made from dry milled seeds were used as tools for producing akara of comparable quality to the traditional West African wet-milled product. All blended samples showed a reduction in viscosity after whipping ranging from 48.2% to 54.2%. HM-1.73 (Hammer mill with 1.73-mm screen) produced the least number (11) of akara balls per batch with highest per ball weight (20.93 g). Akara fat content varied from 14.7% to 33.1%. Akara made from HM-2.54 (hammer mill with 2.54-mm screen) contained 21.1% fat and was acceptable to consumers.

Particle‐size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste)

The effect of electrolyzed water treatment on the quality of yams by different peeling methods during cold storage was evaluated. The turbidity of the immersion solution increased with extensive storage time while total sugar of yams exhibited the tendency to lessen. The composition of free sugars ranged in the order of fructose>glucose>sucrose except for the samples processed by hand-peeling electrolyzed water and anhydrous storage. The machine peeling showed the suppression of microorganisms that was 1 log cycle lower than hand peeling except EW-2-S. In both hand- and machine-peeled treatments of immersion storage, the effectiveness of the suppression of microorganisms was in the order of 0.6% acetic acid (AA)>EW-1-S>EW-2-S. The results of sensory characteristics of hand-peeled yam were slightly higher than the machine-peeled yam. Overall acceptance of sensory characteristics were: the sample processed by electrolyzed water and hydrous treatment (EW-1-S, EW-2-S)>the sample processed by electrolyzed water and anhydrous storage (EW-1-NS, EW-2-NS)>the sample processed by 0.6%AA and hydrous storage (0.6%AA). The results show that electrolyzed water and hydrous storage is effective on the storage of yams.

Effect of electrolyzed water treatments on the quality of hand- and machine-peeled yams (Dioscorea spp.) during cold storage

Over the last two decades the American family has changed such that women represent an increasing part of the work force. As a result, in about 62% of families, both husband and wife go to work away from home. Due to changes in life styles, consumers are demanding convenience, variety, quality, healthfulness, and value from the food they consume. According to a survey by Good Housekeeping Institute, nearly 70% of the female respondents expressed interest (ranging from “somewhat” to “high”) in frozen foods packaged in microwave-safe materials. The frozen food industry is responding to this challenge by introducing novel food products using improved processing and packaging technologies (Ott, 1988). As a consequence, according to a U.S. Department of Commerce projection, the frozen entree market has been growing at an annual rate of 15% or greater, and the trend is expected to continue (Rice, 1986a).

Role of Packaging in Quality Preservation of Frozen Foods

Summary The effects of two thermal processing methods on physical and sensory properties of a 4 beverage prepared from finely ground, partially defatted roasted peanuts (Arachis hypogaea) were determined. Samples were either bottle-processed at 72 "C for 2 min or 111 "C for 8 min after homogenizing at 72 "C, or kettle-pasteurized for 2 min at 72, 77 or 82 "C before homogenizing at 72, 77 or 82 "C, respectively. Harsher thermal processing parameters increased the suspension stability and viscosity of bottle-processed beverage by 175 and 87%, respectively, but had no influence on kettle-pasteurized beverage. Total solids (%) and colour were not adversely affected by thermal processing. Beverage that was kettle-pasteurized and homogenized at 72 "C had low viscosity (6.1-8.4 cps), typical roasted peanut flavour and little or no chalky mouthfeel, irrespective of whether carrageenan (stabilizer) or mono-diglyceride (emulsifier) were added to the formulation. Kettle-pasteurizing before homogenizing (20.7 X lo6 Pa) showed potential for producing beverages with physical and sensory attributes similar to commercial cow milk products.

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Properties of a thermal‐processed beverage prepared from roasted partially defatted peanuts

Mixture design and pilot-plant scale processing protocol were developed to obtain the best chocolate-flavored peanut–soy beverage formulation. Twenty-eight formulations were evaluated for nutritional (lysine content), physical (viscosity [η], visual stability index [VSI]) and nine sensory (consumer liking) attributes. Lysine contents (mg/g protein) (44.1–57.1) were close to the reference (51.0) and in the desirable range observed for other peanut-based beverages. Higher viscosity indicated lower consumer liking, but lower viscosity resulted in lower VSI. Formulation ♯8 having 43.9% peanut, 36.3% soy protein isolate (SPI) and 19.8% chocolate syrup had the highest consumer liking and the best balance of physical properties (η = 41.5 mPa·s; VSI = 0.99). As compared to commercial chocolate milk (6 = slightly like to 7 = moderately like), it was rated higher for appearance (7.0), color (6.8) and sweetness (6.4). Two SPI formulations (♯6 and ♯7) and a soy flour formulation (♯14) were rated highest for aroma (6.2), color (7.0) and flavor (6.0), respectively.

Manjeet S. Chinnan

Papers

Particle‐size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste)

Effect of electrolyzed water treatments on the quality of hand- and machine-peeled yams (Dioscorea spp.) during cold storage

Role of Packaging in Quality Preservation of Frozen Foods

Properties of a thermal‐processed beverage prepared from roasted partially defatted peanuts

Nutritional, physical and sensory characteristics of various chocolate-flavored peanut–soy beverage formulations