Optimization of continuous and intermittent microwave extraction of pectin from banana peels

Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O3 ) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall. Fusarium is the most sensitive mycotoxigenic fungi to ozonation followed by Aspergillus and Penicillium. Studies have shown complete inactivation of Fusarium and Aspergillus by O3 gas. Spore germination and toxin production have also been reduced after ozone fumigation. Both naturally and artificially, mycotoxin-contaminated samples have shown significant mycotoxin reduction after ozonation. Although the mechanism of detoxification is not very clear for some mycotoxins, it is believed that ozone reacts with the functional groups in the mycotoxin molecules, changes their molecular structures, and forms products with lower molecular weight, less double bonds, and less toxicity. Although some minor physicochemical changes were observed in some ozone-treated foods, these changes may or may not affect the use of the ozonated product depending on the further application of it. The effectiveness of the ozonation process depends on the exposure time, ozone concentration, temperature, moisture content of the product, and relative humidity. Due to its strong oxidizing property and corrosiveness, there are strict limits for O3 gas exposure. O3 gas has limited penetration and decomposes quickly. However, ozone treatment can be used as a safe and green technology for food preservation and control of contaminants.

/pdf/application-of-ozone-for-degradation-of-mycotoxins-in-food-a-orlrwi9g6v.pdf

Application of ozone for degradation of mycotoxins in food: A review.

Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing

Effect of carrier agents on flowability and microstructural properties of foam-mat freeze dried date powder

Rigid polyurethane foams modified with thermoset polyester-glass fiber composite waste

Deep fat frying process involves submerging a food in extremely hot oil until a safe minimum internal temperature is attained. Deep fried foods are hot and crispy on the outside and cooked safely in the center. Deep frying is very fast and, when performed properly, destroys bacteria. When water/moisture in food encounters very hot oil water vaporizes instantaneously turning into super-heated steam. It expands quickly and creates the crispy texture. Though this process has been used traditionally, the mechanism has not been described in literature and it does have downsides. The paper discusses the pretreatment methods, frying oil, frying characteristics and product quality along with the advantages and disadvantages of the process.

Deep fat frying of foods: A critical review on process and product parameters.

The effect of concentration of soy protein isolate (SPI), carboxymethyl cellulose (CMC) and whipping time on foaming properties of muskmelon pulp was investigated. Box–Behnken design of experiments was used to optimize the foaming process. The optimum conditions for foaming process were found to be 8.71% of SPI concentration, 0.54% of CMC concentration and a whipping time of 5.7 min. The muskmelon foamed at optimum conditions was dried using hot air dryer at 50, 60 and 70C. The drying rate was found to be high at 70C. The effective moisture diffusivity of foamed muskmelon pulp was determined and compared with the unfoamed muskmelon pulp. The powder properties such as density, color, water absorption index, solubility index, Hausner ratio and Carr index were also determined for muskmelon.



Practical Applications

Fruit juice powders have been considered as economically viable over their liquid counterparts because it has improved shelf life, low volume/weight, less space volume required for storage, simpler handling and transportation. Among various drying processes, the foam mat drying process has be successfully used for the production of fruit powders because of rapid drying at lower temperature, retention of high nutrition, easy reconstitution characteristics and its cost-effectiveness. This foam mat drying process is much cheaper than freeze and spray drying for the production of fruit powders. The muskmelon powders find application in snacks, beverages, ice creams and bakery industries for production of many food products, and it is also used as a starter for the preparation of instant foods and pastes.

Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein

Thermal processing of fruit juices is the widespread, effective but conventional method to enhance the shelf life of fruit juices. Though food safety is guaranteed by conventional methods, nutritional loss is inevitable. Practising novel methods to preserve fruit juice without compromising their quality is the emerging trend in juice processing. Novel nonthermal methods such as high-pressure processing, ultraviolet treatment, pulsed electric field, and pulsed light technology have been experimented with for the preservation of fruit juices. Though the technologies retain the quality and enhance shelf life, involvement of immense cost in installation is found to be greater disadvantage. Authorization of ozone as a direct food additive in 2001 increased attention on ozone applications, particularly in fruit juices. Due to its higher oxidation potential, ozone holds antimicrobial properties. Simultaneously, ozone has its limitations too. This chapter deals with ozone generation, destruction of microbes and mycotoxin, effects of ozone on quality attributes of juices, and limitations of ozone in fruit juice applications.

Ozone for Fruit Juice Preservation

Consumer preference for healthy foods has led manufacturers to explore nonthermal technologies to preserve the organoleptic properties of foods that may be lost during traditional thermal processing. Ultrasound has been proven to be an effective food processing tool in the lab and when scaled up. The variables in acoustic processing are temperature, product treatment time, sonic power, and frequency. In the commercially successful process, either 20 or 40 kHz frequency is preferred. Though ultrasonic processing has been in practice for a long time, application to liquid foods such as fruit juices and milk are rather more recent. The probable adverse effects of ultrasound on fruit juices may involve changes in color, anthocyanins, cloud value, and ascorbic acid content. However, the changes are minimal and can actually be improved with mild sonication. Also, sonication pooled with mild heat, ultraviolet light, high pressure, and the use of a biocide can enhance the shelf life of juices. Literature review points out that ultrasound as a standalone process or in synergy with mild heat or pressure treatments enables to achieve the US FDA’s mandatory 5-log reduction in fruit juices.

Ultrasound for Fruit Juice Preservation

\n\nCucumis melo is a climacteric melon known for its peculiar musky aroma and sweet taste.\nIt gained its popularity as thirst-quenching and refreshing fruit. Muskmelon is one of the commercially\nimportant fruit cultivated throughout the world in temperate, tropical and subtropical regions.\nThe fruit shape may be round to oval, tan or straw coloured with netted peel. The flesh color may be\nwhite or orange. Muskmelon with yellow-orange coloured pulp with a network of intertwining green\nveins at the outside are highly preferred. Maturity stages of muskmelon are classified into 5 types\nand usually harvested at a maturity stage called ‘full-slip’ condition. The formation of the abscission\nlayer between the vine and fruit determines the maturity of fruit in the field. Maturity of the harvested\nfruit has greater impact on sugar content, volatile content and the texture. The fruit is abundant in\nnutritional and medicinal properties. It offers a good source of vitamin A, vitamin C, vitamin B6 and\npotassium. Muskmelon, being climacteric fruit, cannot be stored for a longer time due to its continuous\nrespiration. Hence, the value addition of muskmelon play a vital role in preserving the fruit in\ndifferent forms. This review describes the origin, types, maturity indices, nutritional benefits and different\nvalue-added products of Cucumis melo.\n

Sangamithra Asokapandian

Papers

Deep fat frying of foods: A critical review on process and product parameters.

Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein

Ozone for Fruit Juice Preservation

Ultrasound for Fruit Juice Preservation

Post-harvest Attributes of Muskmelon (Cucumis melo): A Mini Review on the Potential of Value Addition