Showing papers in "Food Engineering Reviews in 2016"
TL;DR: In this article, the basic concept behind NMR/MRI technology and some of its most commonly used food applications are discussed, as well as the practical uses in scientific research and industrial applications.
Abstract: Low-field bench top 1H nuclear magnetic resonance (LF-NMR) relaxometry instruments have been increasingly popular as analytical tools for engineering research. Magnetic resonance imaging, which is a more advanced approach to NMR technology, provides the researcher with images of the internal structure without any disruption to the sample and has been commonly used in medical applications in analysis of soft tissue. The non-invasive and non-destructive nature coupled with the high discriminative power of LF-NMR and MRI, makes them invaluable tools of analysis for a wide range of applications in food science. This review covers the basic concept behind NMR/MRI technology and discusses some of its most commonly used food applications. The review addresses the food scientist with no prior knowledge of NMR/MRI and aims to supply the reader with both the theory of the method and its fundamentals, as well as the practical uses in scientific research and industrial applications.
158 citations
TL;DR: The potential use of non-conventional methods such as enzyme assisted extraction, pulsed electric fields, ultrasound, microwaves, subcritical and supercritical fluid extraction for green production of specific compounds for use as nutraceuticals or as ingredients for functional foods is discussed in this paper.
Abstract: Mushrooms are a great source of nutritionally valuable compounds, including proteins, lipids, polysaccharides, polyphenols, micronutrients and vitamins. In particular, they are a significant dietary source of B group vitamins and can be an ideal vehicle in order to supply these vitamins for vegetarians. Conventional extraction methods usually involve water or organic solvents and may results in the noticeable degradation of components. This review describes the potential use of the novel non-conventional methods including enzyme-assisted extraction, pulsed electric fields, ultrasounds, microwaves, subcritical and supercritical fluid extraction for recovery of valuable compounds from mushrooms. Recent studies have shown the great potential of these environmentally friendly methods for green production of specific compounds for use as nutraceuticals or as ingredients for functional foods.
131 citations
TL;DR: Subcritical water extraction is the most promising engineering approach that offers an environmentally friendly technique for extracting various compounds from plants and algae as mentioned in this paper, which improves the mass transfer rate and preserves the biological potency of the extracts.
Abstract: Plants and algae are the main sources of natural bioactive compounds used in the food and pharmaceutical industries. It is very important to achieve an efficient and safe technique to recover bioactive compounds while maintaining their quality and properties. Subcritical water extraction is the most promising engineering approach that offers an environmentally friendly technique for extracting various compounds from plants and algae. Application of pressurized water and high temperature in subcritical phase is able to modify the dielectric constant and polarity of the solvent which then contributes to a better extraction process. The technique improves the mass transfer rate and preserves the biological potency of the extracts. This article reviews current studies on the extraction of bioactive compounds from various species of plants and algae using the subcritical water technique and discusses its effects and benefits for the food and pharmaceutical industries.
124 citations
TL;DR: In this article, the authors reviewed some of the main factors involved in postharvest losses and new technologies for extension of post-harvest storage of fruits and vegetables, focused on perspective uses of edible coatings and nano-laminate coatings.
Abstract: It is known that in developing countries, a large quantity of fruit and vegetable losses results at postharvest and processing stages due to poor or scarce storage technology and mishandling during harvest. The use of new and innovative technologies for reducing postharvest losses is a requirement that has not been fully covered. The use of edible coatings (mainly based on biopolymers) as a postharvest technique for agricultural commodities has offered biodegradable alternatives in order to solve problems (e.g., microbiological growth) during produce storage. However, biopolymer-based coatings can present some disadvantages such as: poor mechanical properties (e.g., lipids) or poor water vapor barrier properties (e.g., polysaccharides), thus requiring the development of new alternatives to solve these drawbacks. Recently, nanotechnology has emerged as a promising tool in the food processing industry, providing new insights about postharvest technologies on produce storage. Nanotechnological approaches can contribute through the design of functional packing materials with lower amounts of bioactive ingredients, better gas and mechanical properties and with reduced impact on the sensorial qualities of the fruits and vegetables. This work reviews some of the main factors involved in postharvest losses and new technologies for extension of postharvest storage of fruits and vegetables, focused on perspective uses of edible coatings and nano-laminate coatings.
118 citations
TL;DR: In this article, the authors reviewed the effects on quality characteristics of meat and meat products by dif- ferent cooking methods including oven, frying, sous vide and ohmic cooking and highlighted on the role of cooking process on meat quality, energy requirement for cooking were identified.
Abstract: Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method. Energy requirement for well-cooked meats varies with cooking method, appliances and con- sumer behaviour. Energy consumption reduction during meat cooking may have the influence on global energy requirement. This article critically reviewed the effects on quality characteristics of meat and meat products by dif- ferent cooking methods. The different cooking methods including oven, frying, sous vide and ohmic cooking are discussed in detail, and their effects on meat quality parameters such as colour, tenderness, cooking loss, shrinkage and juiciness are also presented. Highlighting on the role of cooking process on meat quality, energy requirement for cooking were identified.
104 citations
TL;DR: In this paper, an overview of the procedures developed for dehydration of vegetables applying heat by convection, conduction or radiation is presented, and the influence of pretreatments on nutritional and bioactive characteristics of dried vegetables is discussed.
Abstract: Drying has been applied to vegetables in order to preserve, store and transport these food products. However, drying implies not only physical changes, easily detectable by the consumer through visual assessment, but also chemical modifications. These are not always visible, but are responsible for alterations in colour, flavour and nutritional value, which compromise the overall quality of the final product. The main chemical changes associated with drying are related to the degradation of phytochemicals, such as vitamins, antioxidants, minerals, pigments and other bioactive compounds sensitive to heat, light and oxygen. Moreover, nutrient losses are inevitably associated with leaching as a result of the water removal from the vegetable during the drying process. In order to prevent or reduce nutrient losses and thus improve the quality of dried products, pretreatments are often applied. In this review, an overview of the procedures developed for dehydration of vegetables applying heat by convection, conduction or radiation is presented. The influence of pretreatments on nutritional and bioactive characteristics of dried vegetables is discussed. Blanching with steam, water or chemical solutions is the most commonly used, but power ultrasound, ohmic blanching, osmotic and edible coatings pretreatments have also been reported. The influence of the drying processes and conditions on nutritional contents and bioactive characteristics is also presented.
88 citations
TL;DR: In this paper, the use of non-conventional matrices, such as fruits and vegetables by-products obtained from food processing industry, has recently gained attention; however, the conditions used for these extractions imply long times and high temperatures that may modify the structure of the fiber obtained, changing also its functionality.
Abstract: Dietary fiber has attracted interest due to its well-known physiological and functional properties Several sources of this compound have been evaluated; however, the use of non-conventional matrices, such as fruits and vegetables by-products obtained from food processing industry, has recently gained attention These fiber-rich by-products can be used as sources of functional ingredients to improve hydration properties, oil-holding capacity and rheological characteristics in different food products and with an important impact on health benefits Thermal, chemical, enzymatic and mechanical/physical extraction methods have been used to obtain dietary fiber from different sources However, in most cases the conditions used for these extractions imply long times and high temperatures that may modify the structure of the fiber obtained, changing also its functionality Recent research has been focused on the use of emerging technologies (ultrasound, microwave and high-pressure processing) for assisted extractions in order to improve the fiber yield and also to maintain or enhance its functionality, reducing processing times and temperatures, and optimizing the usage of solvents The critical insight into the advances in functionality and extraction processes of dietary fiber along with its definition, structural composition and sources is described in this review
86 citations
Abstract: Food packaging requires long shelf life and the monitoring of safety and quality based on international standards. In the past decade, polymer nanocomposites have emerged as a new class of food packaging materials, because they have several advantages, such as enhanced mechanical, thermal, and barrier properties. The larger surface area of nanoparticles compared with their microscale counterparts favours filler–matrix interactions and the performance of the resulting material. A new technology is accepted by the community once it has been tested for its effects on health. There have been some studies on the migration of nanoparticles from packaging material into food/food simulants during storage. It is very important to evaluate the safety of nanocomposite packaging materials used for food products. This review summarizes the characteristics and properties of nanocomposite packaging materials along with their safety problems for food consumers.
84 citations
TL;DR: A selection of food engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, food engineering challenges and research with comments on European Food Engineering education is covered in this article.
Abstract: A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layer-by-layer interface engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for food applications. Future Food Engineering must provide solutions for sustainable food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made foods, sustainable use of resources and research at disciplinary interfaces. Modern food engineers contribute to innovations in food processing methods and utilization of structure–property relationships and reverse engineering principles for systematic use of information of consumer needs to process innovation. Food structure engineering, emulsion engineering, micro- and nanotechnologies, and sustainability of food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel food processes to be adapted by the food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.
68 citations
TL;DR: In this paper, the most important studies conducted using the hyperspectral imaging technology in assessing the quality and safety of food products, such as fruits and vegetables, legumes, cereals, meats, dairy and egg products.
Abstract: The current lifestyle and a greater awareness of the benefits of proper nutrition demand requirements for products offered in the market, being very important the safety, sensory attributes and composition of these respect to the benefits from their constituents, which in most of cases can only be assessed using techniques that require high investment of human, technological and time resources. This has caused the food industry to seek to develop products, besides the aforementioned requirements, which use technologies with less product loss during the analysis. Of all the available options, hyperspectral imaging technology is shown as one of the most promising alternatives, being a nondestructive analysis technology that can easily engage in productive processes. In this review, we collect the most important studies conducted using the hyperspectral imaging technology in assessing the quality and safety of food products, such as fruits and vegetables, legumes, cereals, meats, dairy and egg products.
62 citations
TL;DR: In this article, a comprehensive review of the effect of drying on the main characteristics of herbs has been published, focusing on the most widely studied effect, which is the essential oil yield and composition.
Abstract: Herbs are usually marketed as dry due to a consumer demand beyond their seasonality; dehydration leads to a stable, easily moveable product that is available throughout the year. The process of drying, though, leads to modifications in the appearance, composition and quality of the raw material. The extent of these alterations depends on the applied drying methodology and its parameters, rendering the optimization of this process imperative. Numerous studies examining the effect of drying on the main characteristics of herbs have been published in recent years, and this review aims at organizing the available information of the studied herbs, drying methods and measured parameters in a comprehensive manner. Primarily, since aroma is the main characteristic of herbs and the principal aim for the end product is to retain the raw material’s character, this review will focus on the most widely studied effect of drying, which is the essential oil yield and composition. Secondly, results from various studies on the influence of drying on biochemical compounds, organoleptic properties of dried herbs are also presented. The most common approach to the study of drying kinetics is also presented. Finally, novel technologies targeting to minimize the magnitude of changes from the raw material are described.
TL;DR: In this article, a review of the lycopene changes in tomato and tomato products during preparation operations, processing, and storage using different packaging materials is presented, particularly those able to enhance the cis-forms content that have greater bioavailability than all-trans Lycopene isomers.
Abstract: According to several epidemiological studies, the lycopene content of tomato and tomato-based products is related to a variety of health benefits. This has sparked interest in knowing the effect of processing and storage of tomato products on this carotenoid, in order to preserve it during manufacturing and distribution till consumption.
Furthermore, in the last few years special attention has been paid to the changes of all-trans and cis-isomers of lycopene during processing and storage. In fact, cis-isomers have shown higher health-promoting properties than all-trans isomers. Heat, light, oxygen, food matrices, and ingredients such as oil are factors that have an important effect on the main lycopene degradation reactions: isomerization and oxidation. These reactions could affect the bioavailability and reduce the bioactivity of these compounds. This article reviews the lycopene changes in tomato and tomato products during preparation operations, processing, and storage using different packaging materials. Special attention has been paid to those technological conditions which may affect the lycopene stability, particularly those able to enhance the cis-forms content that have greater bioavailability than all-trans lycopene isomers.
TL;DR: Adaptive neuro-fuzzy inference system (ANFIS) has emerged as a synergic hybrid intelligent system as discussed by the authors, which combines the human-like reasoning style of fuzzy logic system (FLS) with the learning and computational capabilities of artificial neural networks (ANNs).
Abstract: Adaptive neuro-fuzzy inference system (ANFIS) has emerged as a synergic hybrid intelligent system. It combines the human-like reasoning style of fuzzy logic system (FLS) with the learning and computational capabilities of artificial neural networks (ANNs). ANFIS has several applications related to food processing and technology. The first part of this review provides a brief overview and discussion of ANFIS including: the general structure and topology, computational considerations, model development and testing. In the second part, two detailed examples are explained to demonstrate the capabilities of ANFIS in comparison with other modeling methods, followed by a brief but comprehensive discussion of ANFIS applications in different food processing and technology areas. The applications are divided into five main categories: food drying, prediction of food properties, microbial growth and thermal process modeling, applications in food quality control and food rheology. In all applications, the performance of ANFIS is compared to other methods such as ANNs, FLS and multiple regressions when available. It is concluded that, in most applications, ANFIS outperforms other modeling tools such as ANNs, FIS or multiple linear regression. Finally, some application guidelines, advantages and disadvantages of ANFIS are discussed.
TL;DR: In this paper, the authors present the models most used in mathematical modelling of experimental data obtained from the OD processes, correlating the water loss and solid gain of the food product with process variables, and perform a comparative and critical analyses of the different models and ability to fit data.
Abstract: Osmotic dehydration (OD) is a method to partially reduce water of fruits, vegetables, meat or fish aiming to increase the shelf life or as a pre-treatment in the processing of dehydrated foods. The aim of this work is to present the models most used in mathematical modelling of experimental data obtained from the OD processes, correlating the water loss and solid gain of the food product with process variables, and to perform a comparative and critical analyses of the different models and ability to fit data. The osmotic solution concentration, the temperature, the level of agitation and the geometry of the product are some of the operating parameters that will be mainly focused. Azuara’s, Peleg’s, Page’s, the Penetration, Magee’s, Weibull’s, Toupin et al.’s, Marcotte et al.’s, the Hydrodynamic mechanism, Spiazzi and Mascheroni’s, Segui et al.’s, Crank’s, Hough et al.’s were the models approached. These were classified into empirical and semi-empirical, phenomenological and mechanistic, and the advantages and disadvantages were presented. An extensive list of applications of the different models to the osmotic dehydration, in variable ranges of operating conditions, of fruits, vegetables, meat and fish is provided in this work. Furthermore, equivalences between parameters of different models were established, based on the affinity of the functions used in the equations of the models, these equivalences allowing a better understanding of the adequacy of the different models to fit the same experimental data. A decision tree is provided in order to allow the selection of the most adequate model(s) to fit and predict experimental data from OD processes. All this information could assist and be helpful to researchers in the choice of the most adequate model(s) to fit experimental data, as well as to predict the water loss and solid gain of food products during OD processes.
TL;DR: This review focuses on recent applications of hyperspectral imaging technology for the measurement and analysis of chemical composition of muscle foods, including moisture content, fat and fatty acid, pH, protein content, pigment, salt content and freshness attributes.
Abstract: Muscle foods play an important role in providing a vital source of high-quality protein, amino acids and vitamin for human health. Chemical composition is one of the most vital information of muscle foods, which directly relates to the quality of pork, beef, chicken, fish and other meats. Therefore, it is significant to identify the chemical information of muscle foods for the purpose of controlling the quality and safety of meat. Hyperspectral imaging can obtain spectral and spatial information of targets simultaneously and has been developed for rapid and nondestructive determination and identification of chemical information of muscle foods. This review focuses on recent applications of hyperspectral imaging technology for the measurement and analysis of chemical composition of muscle foods, including moisture content, fat and fatty acid, pH, protein content, pigment, salt content and freshness attributes. The fundamentals of hyperspectral imaging as well as future development trends are also presented and discussed.
TL;DR: In this article, a review deals with applications of combined thermal and non-thermal processing methods for various food materials based on recently published resources and evaluations of the combination technologies in food quality as well as safety aspects.
Abstract: Emerging technologies for processed food products were introduced as an alternative to conventional food processing methods during the last few decades. The alternative technologies could significantly contribute to shortened processing times with savings in energy and provide highly balanced food safety, eventually benefiting the food industry. Although several emerging technologies have been practically applied in the processing of food products, due to definite disadvantages, some problems that cannot preserve the expected quality of agricultural products still exist. Therefore, a new concept of combining multiple emerging technologies has gained much interest in reducing the drawback posed by individual emerging technology. This review deals with applications of combined thermal and nonthermal processing methods for various food materials based on recently published resources and evaluations of the combination technologies in food quality as well as safety aspects. In addition, we highlight the potential opportunities of combined processing technologies for improved production efficiency by reducing the downtime of food processing.
TL;DR: In this article, a review of recent developments in possible technological and consumer strategies to tackle food wasting is presented, after defining, classifying and quantifying food discards, reasons and responsibilities of discard generation are analysed in the light of current regulatory efforts.
Abstract: Around one-third of the globally produced food is annually discarded worldwide. This amount would be able to satisfy ten times the need of undernourished people. If nothing is done, the mass of discarded food could further rise, compromising the right to food of future generations. Almost all food discards are nowadays disposed of or used for energy recovery. Strategies for recovery of value-added compounds have also been proposed. However, more sustainable options are available. In this context, food science skills are required to develop novel approaches that could allow both reducing disposal of discards and preventing their generation. Effective technological strategies are expected to directly reduce food loss within the production chain but also to drive consumer towards more sustainable choices and behaviours. This review paper summarizes recent developments in possible technological and consumer strategies to tackle food wasting. To this aim, after defining, classifying and quantifying food discards, reasons and responsibilities of discard generation are analysed in the light of the current regulatory efforts. Based on this survey, an overview of possible interventions is provided, underlying their synergistic effects on waste reduction/prevention at industrial and domestic levels.
TL;DR: In this paper, a review examines the combined pressure-thermal effects on thermophysical and crystallization properties of lipids and highlights the interdependence phase transition of lipid with their corresponding thermophysical properties.
Abstract: This review examines the combined pressure–thermal effects on thermophysical and crystallization properties of lipids. Pressure treatment transiently accelerates the phase transition and shifts the melting temperature of lipids by 10 °C/100 MPa–20 °C/100 MPa. It also transiently alters various thermophysical properties of lipids including density, viscosity, thermal conductivity, and specific heat. The interdependence phase transition of lipids with their corresponding thermophysical properties is highlighted. The magnitude and rate of pressure application influences the mechanism of lipid crystallization under pressure. For example, slow multi-step modest pressure buildup (100–200 MPa) promotes heterogeneous nucleation and slow crystallization which result in stable crystal structures. Increasing the magnitude of pressure by 400–500 MPa accelerates the nucleation rate significantly. On the other hand, rapid single-step pressurization, regardless of pressure level, induces instantaneous volumetric crystallization of less stable crystal structure which is subsequently modified into stable crystal polymorphs during depressurization. High pressure crystallization is also influenced by temperature, pressure holding time, compression rate, compression cycle, and lipid compositions. The effects of pressure treatment are more pronounced in saturated fatty acids compared to unsaturated ones, and it is shown that triglycerides crystallize more slowly under pressure than free fatty acids.
TL;DR: Current approaches involve the genetic engineering of barley in order to remove the peptides of the storage proteins that cause the allergic reaction on celiac patients and the employment of recombinant yeasts or other fermenting microorganisms that express prolyl endoproteinases which hydrolyze celiac immunoreactive epitopes into non-harmful peptides.
Abstract: Beer is the main alcoholic beverage consumed worldwide. It is essentially composed of malt, adjuncts or grist, hops, water and metabolites produced by yeast. Produced regularly with barley, it is unsuitable for patients with celiac disease due to the presence of storage proteins known as hordeins. A recent boom in the production of gluten-free beers has been attributed to the awareness of celiac disease and the significant boost in the gluten-free market size. Several strategies have been recognized as suitable gluten-free brewing procedures: by using non-gluten grains, non-grain sources such as sugars, syrups and honey and enzymatic and microbial treatments of barley worts to reduce to non-significant levels (<20 ppm/L), the peptides or epitopes which trigger celiac disease. Since the traditional brewing process uses barley, the use of other grains, such as rice, maize, sorghum, buckwheat or different types of millets, involves differences in both malting and mashing procedures especially in terms of process times and temperatures. Sorghum has been especially recognized for its potential to substitute barley since it is widely used in many countries of Africa to create traditional opaque beers, but compared to barley malt lacks of sufficient diastatic power due to the lower synthesis of both α- and β-amylases, and additionally, the starch requires higher temperatures for gelatinization. Likewise, rice, maize, millets and buckwheat are being used as source of both malt and grist with similar problems as sorghum. Potential future approaches involve the genetic engineering of barley in order to remove the peptides of the storage proteins that cause the allergic reaction on celiac patients and the employment of recombinant yeasts or other fermenting microorganisms that express prolyl endoproteinases which hydrolyze celiac immunoreactive epitopes into non-harmful peptides.
TL;DR: The objective of this work is to conduct a review of electrochemical biosensors using nanoparticles obtained from the sol–gel process and their potential application to measure phenol compounds.
Abstract: Nanoparticles of titanium dioxide (TiO2) have unique properties in creating an appropriate microenvironment for immobilizing biomolecules without loss of biological activity, and facilitating electron transference between the enzyme and surface of the electrode. TiO2 properties have led to its intensive use in building electrochemical biosensors. Another aspect is, the chemical process of sol–gel which offers new and interesting advantages in the encapsulation of biomolecules sensitive to heat and environmental conditions (enzymes, proteins, antibodies, and cells from plants, animals and micro-organisms), mainly due to a synthesized process at low temperatures. The nanomaterials produced by sol–gel have many advantages, including chemical inertia, physical rigidity, insignificant swelling in an aqueous medium, and porosity. For this reason, electrochemical biosensors consisting of nanomaterials have been extensively investigated and used in important industrial sectors, such as, those of pharmaceuticals, health, food, agriculture, and environment. They provide real-time data, which allows the control and traceability of each of the processes involved. Biosensors are devices that consist of one element of molecular recognition (biomolecules) and one transduction element. The objective of this work is to conduct a review of electrochemical biosensors using nanoparticles obtained from the sol–gel process and their potential application to measure phenol compounds.
TL;DR: In this paper, a review mainly deals with recent studies on micronization of pulses and cereals used as food and feed and the effect of micronisation on product quality and cooking characteristics.
Abstract: The term ‘micronization’ is often used to refer to a process of heat treatment of grains at high temperature for a relatively short time processing using near-infrared radiation. Recently there is an increasing interest in the application of micronization as a processing technology for grains. When cereals/legumes with sufficient moisture are subjected to micronization, some beneficial changes like partial gelatinization of starch, inactivation of enzymes that are responsible for the degradation of quality and denaturing of antinutritional factors are observed. The partial gelatinization due to micronization improves starch digestibility and palatability and reduces the cooking time without significantly affecting other nutrients present in grains. Micronization is applied in the commercial production of quick cooking pulses, flaked cereals and toasted products. This review mainly deals with recent studies on micronization of pulses and cereals used as food and feed and the effect of micronization on product quality and cooking characteristics.
TL;DR: In this article, the definition of interfacial dilatational and shear rheology is outlined and the basis of different experimental methods for their characterization is provided, and the connection between interfacial rheological and structure of proteins and other macromolecules is highlighted through the application of polymer theories.
Abstract: In this review, the definition of interfacial dilatational and shear rheology is outlined and the basis of different experimental methods for their characterization is provided. The connection between interfacial rheology and structure of proteins and other macromolecules is highlighted through the application of polymer theories. Key experimental results on interfacial rheology of air–liquid interfaces stabilized by proteins and protein surfactant mixtures are then presented. This is followed by the analysis of the effect of interfacial rheology on stability of air–liquid interface.
TL;DR: In this paper, the authors describe in detail the food extrusion process, application of extrusion to develop fish meat-based products, quality of fish-based extruded products and future prospects of the technology.
Abstract: Food extrusion provides a great versatility for the development of low-cost, high-nutritive and convenient food products such as cereal-based snacks and food products. Extruded snacks are gaining importance nowadays due to their peculiar taste, texture and convenience. Extruded products contain low levels of protein, which makes it necessary to fortify them with protein-rich diets. One of the possible ways for alleviating this problem is to utilize fish and fish proteins to enrich cereal-based extruded products. Demand for fish meat and fish meat-based products is increasing day by day, and utilization of bycatch, low-cost and underutilized fish and shellfish is a major current issue. Utilizing fish meat and fish portions to develop extruded products will add value to the low-cost and underutilized fish and shellfish, thus promoting their utilization. The major factors during extrusion processing which affect the physical and chemical properties of the final product are high barrel temperature, feed moisture, composition of raw materials (protein and starch mainly) and the screw speed. Extrusion processing and changes in the ingredients will influence the system variables as well as product characteristics. In this view, the present article describes in detail about food extrusion process, application of food extrusion to develop fish meat-based extruded products, quality of fish-based extruded products and future prospects of the technology.
TL;DR: The enhanced quasi-chemical kinetics (EQCK) model characterizes continuous growth–death–tailing dynamics for pathogens such as Staphylococcus aureus, Listeria monocytogenes, or Escherichia coli in various food matrices controlled by “hurdles”, thereby offering new insights into the inactivation mechanisms of pathogenic organisms by HPP.
Abstract: The application of chemical kinetics is well known in food engineering, such as the use of Arrhenius plots and D- and z-values to characterize linear microbial inactivation kinetics by thermal processing. The emergence and growing commercialization of nonthermal processing technologies in the past decade provided impetus for the development of nonlinear models to describe nonlinear inactivation kinetics of foodborne microbes. One such model, the enhanced quasi-chemical kinetics (EQCK) model, postulates a mechanistic sequence of reaction steps and uses a chemical kinetics approach to developing a system of rate equations (ordinary differential equations) that provide the mathematical basis for describing an array of complex nonlinear dynamics exhibited by microbes in foods. Specifically, the EQCK model characterizes continuous growth–death–tailing dynamics (or subsets thereof) for pathogens such as Staphylococcus aureus, Listeria monocytogenes, or Escherichia coli in various food matrices (bread, turkey, ham, cheese) controlled by “hurdles” (water activity, pH, temperature, antimicrobials). The EQCK model is also used with high pressure processing (HPP), to characterize nonlinear inactivation kinetics for E. coli (inactivation plots show lag times), baro-resistant L. monocytogenes (inactivation plots show slight lag times and protracted tailing), and Bacillus amyloliquefaciens spores (inactivation plots show protracted tailing; HPP also induces spore activation and spore germination). We invoke further chemical kinetics principles by applying transition-state theory (TST) to the HPP inactivation of L. monocytogenes and develop novel dimensionless secondary models for temperature and pressure (TST temperature and TST pressure) to estimate kinetics parameters (activation energy E
a and activation volume ∆V
‡), thereby offering new insights into the inactivation mechanisms of pathogenic organisms by HPP.
TL;DR: In this article, a review discusses the novel imaging and modeling techniques to understand the stomach physical forces that gives information on designing a food formulation (e.g., functional foods) at manufacture stage, targeted for a particular purpose.
Abstract: The physical forces exerted by the stomach break down the food particles mechanically facilitating digestion and absorption. Such mechanical action occurs by the powerful peristaltic contractions along the stomach wall, known as gastric motor function. Several in vitro models are developed to understand this mechanical digestion of food particle breakdown. However, the fluid mechanical forces that determine the pressure and flow fields with the effect on shear stress, dispersing food particles remains overlooked. Modern imaging techniques such as magnetic resonance imaging, computed tomography scan and ultrasound help to visualize the digestion process involving mixing, dilution and dispersion of food. On the other hand, advances in computational methods have proven effective in predicting the interaction between gastric functions and food physical properties. The review discusses the novel imaging and modeling techniques to understand the stomach physical forces that gives information on designing a food formulation (e.g., functional foods) at manufacture stage, targeted for a particular purpose.
TL;DR: In this paper, a review points out the effect of processing methods on the making of pasta, their influence in the carbohydrates' digestibility, and their impact on the bioavailability of phytochemicals.
Abstract: Pasta is a food that presents a characteristic physic structure; the ingredients used in its elaboration (semolina or gluten-free ingredients) increase the complexity of the food matrix (protein, starch, non-starch polysaccharides). Also, the method used to make pasta plays an important role in the development of the food matrix. This matrix in turn influences the digestion of the different ingredients (e.g., starch) as well as the physical characteristics (texture) of the pasta. The development of gluten-free pasta continues growing, but the use of gluten-free flours, including other ingredients such as non-starch polysaccharides and phytochemicals, influences the carbohydrates’ digestibility. This review points out the effect of the processing methods on the making of pasta, their influence in the carbohydrates’ digestibility, and their impact on the bioavailability of phytochemicals. The interactions between carbohydrates and phytochemicals and their role in starch digestibility are discussed as an issue that deserves more investigation for this type of products.
TL;DR: A review of the literature analyzing the different technological factors that determine the texture, quality and safety of the croquettes manufactured at industrial scale is presented in this article, where the authors make a comparison of the European style croquette quality, oil absorption during frying, and safety.
Abstract: An European style croquette is like a small breaded patty, but, in its manufacturing, the ingredients (all minced) meat, fish and vegetables are boiled along with wheat flour and milk (or milk powder and water), and then cooled to form a consistent and tied dough. When manufacturing is made at industrial scale, this dough is cooled with cold air, and mechanically extruded, divided and formed, for achieving the required shape and size of the croquettes. Then, in the same manufacturing line, they are coated first by a batter, and secondly with breadcrumbs, and conveyed to the continuous freezer to be packaged later as precooked frozen croquettes, or they are directly conveyed to packaging and cooling for obtaining precooked refrigerated croquettes. Before consumption, at the foodservice sector (for example the kitchen of the restaurant or canteen), or at the home kitchen, this precooked meal is generally deep-fried to create a golden and crunchy outer crust. It is one of the most widespread prepared dishes of the world cuisine and has a continued growth in consumption as a delicacy and as a fast food. However, there is insufficient research devoted specifically to the study of technology and engineering aspects of interest for manufacturing European style croquettes at industrial scale. In addition, the corresponding literature is very scattered when considering the study of croquettes quality, oil absorption during frying, and safety. Therefore, this paper makes a review of the literature analyzing the different technological factors that determine the texture, quality and safety of the croquettes manufactured at industrial scale.