Showing papers in "Innovative Food Science and Emerging Technologies in 2014"

Atmospheric gas plasma treatment of fresh-cut apples

Abstract: In this study we pioneered the use of gas plasma for the treatment of fresh-cut apples and its potential application in the agri-food precesses. Treatments were conducted on fresh-cut Pink Lady® apples using a Dielectric Barrier Discharge (DBD) generator and considering three different times: 10, 20 and 30 min. Main quality (soluble solid content, titrable acidy, colour by computer vision system and texture) and metabolic parameters (polyphenol oxidase PPO activity, respiration and heat production) were assessed immediately after the treatment and during a storage of 24 h (10 °C, 90% RH). In terms of browned areas, a significant decrease was observed in treated samples compared to the control ones (up to about 65% for 30 min and after 4 h of storage). PPO residual activity decreased linearly by increasing the treatment time (up to about 42%). In general the treatment appeared to slow down the metabolic activity of the tissue. Other qualitative parameters were only slightly affected by the treatment. Industrial relevance The potential application on in-packed cold plasma technology and its known effect on microbiological decontamination of foods makes this technique very encouraging for fresh-cut fruit stabilization. However very important aspects have to been clarified in order to deeply understand gas plasma effect on fresh-cut apple quality and on the metabolic response of the tissue.

Effects of high pressure processing on lipid oxidation: A review

Abstract: High pressure processing (HPP) is an alternative mild-technology used in the past decades to sterilize and pasteurize food matrices such as meat and seafood. HPP obeys thermodynamic principles, namely Le Chatelier's law of equilibrium and the isostatic rule, both of which account for microbial inactivation. HPP has the advantage of ensuring reduction of pathogens and spoilage in foods, and preserving the organoleptic characteristics of the product that are compromised in traditional heat treatments. However, high pressure changes the thermodynamic equilibrium of chemical reactions. This is the case of lipid oxidation, in which kinetics is accelerated in the presence of high hydrostatic pressure. In recent years, there has been increasing focus on the response of lipid components to HPP, especially considering the deleterious outcomes that secondary products of oxidation have on the final product. The objective of this work is to review the literature on the effect of this “mild-technology” in the degradation of lipid fraction of foods. We discuss qualitative and quantitative determinations, as well as the thermodynamic and chemical interpretations underlying the phenomenon. Industrial relevance In this work we reviewed the literature concerning the effect of high-pressure processing (HPP) on lipid oxidation. Since 1990s HPP has been used as an alternative to thermal treatments to pasteurize and sterilize food products, such as meats and seafood. Many of these raw materials have a high content of lipids (among them trialglycerols and cholesterol-derivative) that are susceptible to oxidation. During the last decade, there has been increasing interest on the response of lipid components to HPP, especially considering the deleterious outcomes that secondary oxidation-derivative molecules have on the final product. This review intends to summarize and discuss the data reported in literature, contextualizing the oxidation within the broad transformation of biological structures due to hydrostatic pressure. A better understanding of the underlying phenomena could lead to the development of predicting models which could be use in food industry.

Microencapsulation of essential oil of pimento [Pimenta dioica (L) Merr.] by chitosan/k-carrageenan complex coacervation method

Abstract: The encapsulation of the Pimenta dioica (P. dioica) essential oil in chitosan and chitosan/k-carrageenan microspheres was investigated. The P. dioica essential oil was extracted from P. dioica (L) Merr. berries by means of supercritical CO2. 23 components, among which eugenol (68.06%), methyl eugenol (9.37%), were identified through GC analysis. The study of the antioxidant activity revealed that the IC50 (DPPH) value for the P. dioica essential oil is significantly lower (p ≤ 0.05) than the value of the butylated hydroxytoluene (BHT) and of the ascorbic acid (AAc). The microspheres containing P. dioica essential oil were prepared through the extrusion of the oil-in-water (O/W) emulsions using as wall material the chitosan and the chitosan/k-carrageenan in different mass ratios. Chitosan microspheres present a high swelling degree than the chitosan/k-carrageenan microspheres (p Industrial relevance Nowadays, more and more consumers prefer foods able to equally satisfy the nutritional requirements, the pleasure to eat and the health security. Therefore, it is noticeable the tendency of using natural additives and ingredients for food preparation. This paper presents mechanisms for loading and releasing P. dioica essential oil involved in the preparation of chitosan and chitosan/k-carrageenan microspheres. Our study suggests that P. dioica essential oil encapsulated in chitosan and chitosan/k-carrageenan microspheres can be used in the meat industry to increase the functionality of meat products.

Characterization of polylactic acid films for food packaging as affected by dielectric barrier discharge atmospheric plasma

Abstract: Dielectric barrier discharge (DBD) air plasma is a novel technique for in-package decontamination of food, but it has not been yet applied to the packaging material. Characterization of commercial polylactic acid (PLA) films was done after in-package DBD plasma treatment at different voltages and treatment times to evaluate its suitability as food packaging material. DBD plasma increased the roughness of PLA film mainly at the site in contact with high voltage electrode at both the voltage levels of 70 and 80 kV. DBD plasma treatments did not induce any change in the glass transition temperature, but significant increase in the initial degradation temperature and maximum degradation temperature was observed. DBD plasma treatment did not adversely affect the oxygen and water vapor permeability of PLA. A very limited overall migration was observed in different food simulants and was much below the regulatory limits. Industrial relevance In-package DBD plasma is a novel and innovative approach for the decontamination of foods with potential industrial application. This paper assesses the suitability of PLA as food packaging material for cold plasma treatment. It characterizes the effect of DBD plasma on the packaging material when used for in-package decontamination of food. The work described in this research offers a promising alternative to classical methods used in fruit and vegetable industries where in-package DBD plasma can serve as an effective decontamination process and avoids any post-process recontamination or hazards from the package itself.

Design and characterization of astaxanthin-loaded nanostructured lipid carriers

Abstract: This study aimed to select proper lipids for designing astaxanthin-loaded nanostructured lipid carriers (astaxanthin-NLC), and then to evaluate the influence of formulation composition on astaxanthin-NLC characteristics and optimize the formulation by response surface methodology. Tween 80 and lecithin were employed as emulsifier, and oleic acid and glyceryl behenate were selected as appropriate lipids. Astaxanthin-NLC (with 5% lipid phase) were prepared by melt emulsification–sonication technique and stored at ≈ 19 °C for 25 days. The lipid phase to Tween 80 ratio (LTR) and oleic acid content of the lipid mixture (OCL), as independent variables, had significant effects on physical characteristics of fresh formulations and their storage stability. The optimum formulation of astaxanthin-NLC (with OCL: 22.4% and LTR: 1.8) had greater values of particle size, polydispersity index and ζ-potential than the astaxanthin-free formulation. X-ray diffraction and thermal analyses exhibited a new crystalline lattice with lower crystallinity for the optimum formulation compared to glyceryl behenate. Industrial relevance Evidence that carotenoids have many valuable physiological functions in human body persuades the manufacturers to insert them into foods and beverages. However, fortification of aqueous-based foods with carotenoids is currently limited due to their poor water-solubility, low bioavailability, and chemical instability. NLC are O/W nanoemulsions in which a major portion of the lipid phase is constituted by solid lipid, yield high encapsulation efficiency by effective-immobilization of the encapsulated lipophilic compounds, and can therefore improve their utilization, bioavailability and stability in fat-free and low-fat foods and transparent/opaque beverages. In order to design an appropriate formulation of astaxanthin-NLC, we selected a suitable lipid mixture, and investigated the effect of contents of oil and surfactant on characteristics of astaxanthin-NLC. These results provide useful information for designing proper NLC for delivery of astaxanthin and other lipophilic nutraceuticals into foods, transparent beverages and pharmaceutical products.

Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

Abstract: High hydrostatic pressure (HHP, 600 MPa/1 min) and high temperature short time (HTST, 110 °C/8.6 s) treatments of mango nectars were comparatively evaluated by examining their effects on antioxidant activity, antioxidant compounds, color, and browning degree (BD) immediately after treatments and during storage of 16 weeks at 4 and 25 °C. Steam blanching was used prior to HHP and HTST to inactive endogenous enzymes. Results showed that antioxidant capacity (FRAP assay), L -ascorbic acid, sodium erythorbate, total phenols, total carotenoids, the redness ( a *), the yellowness ( b *), and BD changed insignificant after HHP or HTST treatment. The lightness ( L *) exhibited a significant decrease in HTST-treated mango nectars, while no significant changes in HHP-treated samples. After 16 weeks storage at 4 and 25 °C, there were significant changes in antioxidant activity, antioxidant compounds, color, and BD of mango nectars, whereas differences between HHP- and HTST-treated samples were not significant except for the decrease in L -ascorbic acid and sodium erythorbate, which was more pronounced in HHP-treated samples. Kinetic data of changes in L -ascorbic acid, sodium erythorbate, total phenols, and total carotenoids during storage fitted well into a combined model for both HHP- and HTST-treated samples. Industrial relevance Mango ( Mangifera indica L.) is one of the important tropical fruits, and its processed products are of high commercial and economic importance. This research paper presents a comparison on HHP- and HTST-treated mango nectars, and also provides information about storage stability of antioxidant activity, antioxidant compounds, and color of mango nectars. The available data would provide technical support for the evaluation and application of HHP or HTST in the mango nectar industry, and also for the establishment of criteria for commercial production of high quality mango nectars with safety requirements.

Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)

Abstract: The effects of high pressure processing, (HPP) applied within 100 to 600 MPa for 1 s to 20 min at ambient temperature (30 ± 2 °C), on the color, biochemical characteristics and inactivation kinetics of natural microflora in fresh mango pulp ( Mangifera indica cv. Amrapali) were investigated. Changes in color of mango pulp were found to be significant after HPP. Processed pulp retained a maximum of 85, 92 and 90% of its original ascorbic acid, total phenolics and in-vitro antioxidant capacity, respectively. Isobaric destruction of microorganisms followed the first-order death kinetics. Among the groups of microorganisms studied, pressure sensitivity of coliforms was found to be maximum whereas yeast & mold were least sensitive ( z P values of 306.8 and 630.5 MPa; ΔV values of − 18.9 × 10 − 6 and − 9.2 × 10 − 6 m 3 mol − 1 , respectively). High pressure treatment of 600 MPa for 5 min was adjudged best for mango pulp which achieved maximum reduction in microflora and moderate changes in quality attributes. Industrial relevance Mango is the king of fruits which is globally valued for its unique aroma, flavor and high nutritive value. Most of the current preservation techniques available for mango involve the use of thermal treatments which result in loss of quality. India ranks no.1 in global mango production and has huge potential for utilizing new preservation technologies, such as HPP, which promise fresh-like and shelf stable products. This study will help one to understand the changes induced by HPP in mango pulp which may further be applied to develop the process technology for preservation of mango based products.

Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging

Abstract: Hyperspectral imaging technique in the spectral wavelength range of 400–1000 nm was implemented in this study to determine the total volatile basic nitrogen (TVB-N) contents of grass carp fillets during the frozen storage. The quantitative calibration models were built between the spectral data extracted from the hyperspectral images and the reference measured TVB-N values by using partial least squares regression (PLSR) and least squares support vector machines (LS-SVM). The LS-SVM model using full spectral range had a better performance than the PLSR model for prediction of TVB-N value with the corresponding coefficients of determination (R 2 P ) of 0.916 and 0.905, and root-mean-square errors of prediction (RMSEP) of 2.346% and 2.749%, respectively. Nine optimal wavelengths (420, 466, 523, 552, 595, 615, 717, 850 and 955 nm) were selected using successive projections algorithm (SPA), and R 2 P values of 0.902 and 0.891 with the corresponding RMSEP of 2.782% and 2.807% were obtained from the new optimized models established based on the selected valuable wavelengths. The best SPA-LS-SVM model was used to achieve the visualization map of TVB-N content distribution of the tested fish fillet samples. The results of this study indicated that hyperspectral imaging technique as an objective and promising tool is capable of determining TVB-N values for evaluation of fish freshness quality in a rapid and non-destructive way. Industrial relevance The study showed that VIS–NIR hyperspectral imaging technique was an effective and powerful tool for rapid and non-destructive determination and assessment of fish fillet freshness for the fish industry.

Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats

Abstract: In the present study, a novel drying technique using a combination of ultrasound and vacuum dehydration was developed to shorten the time for the drying of beef and chicken meats. The meats were dried using three different techniques, namely ultrasonic vacuum (USV) drying, vacuum drying and oven drying at 55, 65 and 75 °C. The meats dried faster with USV than with the vacuum and oven drying techniques. The drying time for the USV, vacuum and oven drying techniques at 75 °C was determined as 300, 480 and 750 min for beef and 330, 570 and 780 min for chicken, respectively. The drying rate was significantly influenced by the drying techniques and temperatures. The lowest energy consumption was determined in the USV technique. The drying data were successfully fitted to 10 models ( R 2 : 0.9140–0.9991). According to the results, the USV drying technique shortened the drying period of beef and chicken. Industrial relevance Beef and chicken meats dried faster with the USV drying method than with the vacuum and oven drying techniques. The novel drying technique could be used to improve efficiency of the vacuum drying technique. Combination of ultrasound and vacuum treatment consumed lower energy compared with oven and vacuum drying.

The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut “Red Delicious” apples

Abstract: The objective of this study was to prepare nanoparticles and nanocapsules using the emulsification–diffusion method, and then evaluate the effectiveness of several systems made with dl -α-tocopherol on the browning index and firmness in fresh-cut apples. Poly-e-caprolactone was used as a biopolymer to form the membrane of nanocapsules and the matrix of nanospheres. To provide greater functionality to the coating, xanthan gum was added to some of the systems tested. Changes in the treated fruit were monitored during 18 days of cold storage. The micrographs obtained give evidence of the presence of capsular entities. Particle size was 174 to 240 nm, and the zeta potential was − 44 to − 56 mV, which indicates that the systems were stable. With respect to the browning index, nanocapsules proved to be the most effective system, followed by nanospheres. Firmness changes were reduced by applying nanocapsules and nanospheres, both of which limited variations in firmness to below 15% (6.1 and 6.3 N, respectively). These results confirm that the use of nanoparticle systems does indeed help maintain the quality of fresh-cut apples. Industrial relevance This study shows the advantages of using edible coatings containing nanosystems to preserve fresh cut fruits in particular the apple. The results show clearly that nanotechnological coatings decrease the browning index and preserve the firmness by longer times compared with the xanthan gum and control. Nanocapsules containing dl -α-tocopherol were the best system followed by nanoemulsions and nanospheres. The systems were prepared by the emulsion–diffusion method from acceptable food materials. This process is efficient, versatile and of simple implementation to industrial level. On the other hand, the nanosystems can be easily applied by dipping or spraying as conventional coatings in production lines, and they do not require special equipment. Apparently the effect of nanosystems is attributed to their high superficial area and the modification of membrane permeability due to their lipophilic nature. Furthermore, the food industry is continuously growing, so that the application of antioxidants in a nanocapsule form is a choice of easy application, in accordance with current systems of conservation of fresh-cut fruit, helping to increase the shelf life of apples and other products of high marked demand, thereby reducing product losses.

Chemical composition, antioxidant and antimicrobial properties of Mentha pulegium, Lavandula stoechas and Satureja calamintha Scheele essential oils and an evaluation of their bactericidal effect in combined processes

Abstract: The present work investigates the chemical composition and antioxidant properties of three essential oils (EOs) (Mentha pulegium L., Lavandula stoechas L. and Satureja calamintha Scheele L.) from Morocco, and examines their antimicrobial activity as well as possible synergistic lethal effects against Escherichia coli O157:H7 and Listeria monocytogenes EGD-e in combination with mild heat or emerging methods (High hydrostatic pressure (HPP) and pulsed electric fields (PEF)). Gas chromatography–mass spectrometry (GC/MS) analysis allowed for the identification of 46 compounds as main constituents. M. pulegium EO was considerably active as an antioxidant while L. stoechas EO exhibited moderate antioxidant activity and S. calamintha L. EO showed weak activity in three complementary antioxidant tests. The evaluation of the antimicrobial effect demonstrates M. pulegium EO to be the most effective, followed by L. stoechas and S. calamintha EOs. However, the antimicrobial EO pattern changed when EOs were applied in combination with physical treatments. Low concentrations of the three EOs (0.2 μL/mL) combined with mild heat (54 °C/10 min) or HHP treatments (175–400 MPa/20 min) showed effective synergistic lethal effects, inactivating up to 5 log10 cycles of E. coli O157:H7 and L. monocytogenes EGD-e, whereas combination with PEF treatments (30 kV/cm/25 pulses) were much less effective. As far as we know, this is the first report on the antioxidant properties of the S. calamintha EO and on the synergistic effects of L. stoechas and S. calamintha EOs in combination with physical treatments. Industrial relevance The bactericidal effect of EOs improves when combined with mild heat, HHP or PEF treatments. Thus, very low doses of EOs are proposed. The valuable synergistic effects observed offer great potential to improve traditional heat treatments by reducing treatment intensity and consequently adverse effects on food quality, and to enhance novel HHP and PEF treatments by achieving a higher degree of microbial inactivation.

Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce

Abstract: Fresh fruits and vegetables, destined to be eaten raw or minimally processed only, harbor the risk of conveying pathogenic microorganisms. Factors such as weather conditions, which favor survival or growth of microorganisms, and improper handling during cultivation or in the postharvest chain, can contribute to outbreaks of food-borne illness. Application of chemical sanitizers or physical treatments often shows a limited efficiency or does not meet consumer acceptance. Availability of gentle and effective techniques for disinfection of fresh produce, therefore, is highly desirable. Non-thermal gas plasma (NTP) treatment is a promising novel technique to reduce the microbial load on fresh fruits and vegetables. However, knowledge on practical applicability of NTP for fresh fruits and vegetables is very limited. In this study, chlorophyll fluorescence imaging (CFI) was used to elucidate suitable process parameters for application of an atmospheric pressure plasma-jet (kINPen 09, INP Greifswald, Germany) on corn salad, a perishable leafy green. Keeping a distance of 17 mm to the plasma-jet, corn salad leaves could be treated for up to 60 s at a fixed power (8 W) and 5 L min− 1 of argon mixed with 0.1% oxygen. Surface temperature on leaves did never exceed 35.2 °C. Antibacterial tests were performed on corn salad, cucumber, apple, and tomato and achieved an inactivation of artificially inoculated Escherichia coli DSM 1116 of 4.1 ± 1.2, 4.7 ± 0.4, 4.7 ± 0, and 3.3 ± 0.9 log units, respectively, after 60 s treatment time. Additional tests with a dielectric barrier discharge plasma and indirect plasma treatment within a remote exposure reactor, fed by a microwave induced plasma torch, did not result in equivalent levels of quality retention as observed using the plasma-jet. Industrial relevance Development of gentle non-thermal disinfection methods aims to provide the industry with new tools to actively improve the microbial status of fresh produce beyond the preventive benefits of good hygiene practices and the limited efficacy of post-harvest washing. The presented study shows how cold plasma can be applied to heat-sensitive lettuce leaves without detrimental effects to product quality. The additional microbiological tests offer insights into the antibacterial capacity of cold plasma on different produce surfaces. The results contribute to prompt the development of appropriate large-scale plasma sources to establish a new plasma-based sanitation technique for fresh fruits and vegetables, which should also be implementable into running process lines.

Inactivation of Staphylococcus aureus on the beef jerky by radio-frequency atmospheric pressure plasma discharge treatment

Abstract: Radio-frequency atmospheric pressure plasma discharge as an inactivation technique was tested to reduce Staphylococcus aureus on the surface of polystyrene, agar, and beef jerky. S. aureus ATCC12600 was reduced by 3–4 log colony forming unit on the polystyrene and agar after 2 min treatment, but on beef jerky sample after 10 min treatment. It suggests that the surface feature can significantly affect the inactivation of S. aureus by plasma. The scanning electron microscopy analysis showed that the S. aureus cells were disintegrated into pieces and many holes were created. The analysis of optical emission spectrum suggests that reactive oxygen species, especially the singlet state of oxygen at 777 nm are mainly responsible for the inactivation and cellular deformation of S. aureus. No significant change was found in the fatty acid composition, color and shear force of the beef jerky samples (p > 0.05). This study shows that radio-frequency atmospheric pressure plasma is effective in inactivation of S. aureus on the food samples such as beef jerky with little changes in nutritional and sensory qualities. Industrial relevance Inactivation of S. aureus on polystyrene, agar, and beef jerky samples using radiofrequency atmospheric pressure plasma is presented. The plasma treatment was a useful technology to reduce a microbial contamination on the surface of thin and dehydrated food products such as beef jerky. It is promising in the industrial application since no significant change was found in the fatty acid composition, color, and shear force of the beef jerky after the plasma treatment.

Infusion of essential oils for food stabilization: Unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity

Abstract: Solid food preservation with essential oils requires the use of suitable carriers, such as nanoemulsions, which are able not only to promote dispersion in the aqueous part of foods, but also to enhance mass transfer within the food matrix. The impact of emulsion formulation and mean droplet size on the rate of infusion of carvacrol in food matrices was investigated through: (a) image analysis of micrographs of histological sections of zucchini cylinders upon infusion with different emulsions stained with fluorescent dyes, and (b) microbiological assays in zucchini as well as in cooked meat sausages. The simplified geometry enabled the derivation of the effective diffusivities of the different emulsions in the food structure and their correlation with microbial inactivation. Results showed that emulsions of nanometric droplet size, below the characteristic size of inter- and intra-cellular interstices, exhibited a significantly enhanced effective diffusivity, which promoted a more efficient antimicrobial action of carvacrol. Industrial relevance The growing interest towards “greener” food products, where safety is ensured without the use of synthetic additives, has stimulated the study of essential oils as antimicrobial compounds. However, in order to overcome the limitations related to their lipophilic nature, the use of essential oils requires their encapsulation in a suitable carrier. The objective of this study is to investigate the fundamental aspects of the use of nanoemulsion-based delivery systems for essential oils, and in particular the impact of their composition and morphological characteristics on the mass transfer in solid food products, in order to enable their rational application at the industrial scale in a wide range of vegetable and animal products.

Development of an innovative microwave assisted food freezing process

Abstract: In this study, a novel experimental setup was developed and an innovative process was implemented aiming at the application of microwave radiation during freezing of a food matrix. The results acquired from the present study are considered as remarkable and promising. The developed freezing process was applied on pork tenderloin samples. The application of microwaves during cooling the samples caused oscillated decrease of temperature and had a significant impact on the crystallization process as the degree of supercooling was decreased circa 92% under the tested conditions. The meat microstructure evaluation showed a 62% decrease in the average ice crystal size when samples were frozen under a microwave field as compared to the conventional freezing process. These results indicate that the application of microwave radiation during freezing may reduce the damage of the meat tissue and in turn to retain better texture in the frozen meat. Industrial relevance The reduction of freeze damage exerted to any tissue undergoing freezing remains a challenge. The mechanical and biochemical stress caused by the ice crystals to the cellular membranes results in irreversible tissue damage. The application of electric and/or magnetic disturbances has been identified as a possible means to reduce the size of ice crystals during freezing of biological tissues. In the present study microwaves were applied during freezing of pork meat. Our results indicate that the size of the formed ice crystals was significantly reduced during microwave assisted freezing leading to a lower damage on the microstructure of meat. This paper describes an innovative and novel freezing process that could be used in order for higher quality frozen products to be produced.

Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices

Abstract: In order to minimize quality losses due to enzymatic browning and spoilage reactions during the storage, the effect of a flow through UV-C and UV-B technology on the activity of polyphenol oxidase (PPO) as well as on the shelf life of apple and grape juices was investigated. The absorption of soluble compounds led to smaller effects of UV-C energy on PPO activity in juice than in buffer. Moreover, the pumping and the flow conditions in the coiled tube reactor had additional effects on the activity of the enzymes studied. In contrast, no effect of UV-B energy on PPO activity could be detected at the applied doses. An up to 2 log10 reduction of total aerobic plate count as well as yeasts and molds was reached at a dose of 100.47 kJ L− 1 leading to an extended shelf life of the UV-C treated juice. The high reduction of PPO activity at this dose prevented further browning of apple juice during the refrigerated storage. Industrial relevance Since enzymatic reactions can lead to quality losses during storage, the inhibition of enzyme activity is almost as important as the microbial inactivation in order to prevent spoilage reactions. As shown by the results of this study, browning reactions in juices may be minimized by the UV-C inactivation of polyphenol oxidase providing a product of extended shelf life.

Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates

Abstract: The aim of this study was to evaluate the use of litchi juice treated by high hydrostatic pressure (HHP) as substrates for producing a probiotic beverage by Lactobacillus casei . The quality attributes and product stability of fermented heat- and HHP-treated litchi juice by L. casei were compared. Compared with fermented heat-treated litchi juice, fermented HHP-treated litchi juice showed a better color, flavor and overall acceptance, and also retained more total phenolics and antioxidant capacity. Both viability counts of L. casei were more 8.0 log CFU/mL in heat- and HHP-treated litchi juice after 4 weeks of storage at 4 °C. Besides, some quality attributes in fermented heat- and HHP-treated litchi juice showed the tendency to slow decrease during storage at 4 °C, but both scores of overall acceptance of fermented heat- and HHP-treated litchi juice showed no reduction after the storage of 4 weeks at 4 °C. Overall, the application of HHP treatment could be an ideal alternative of heat treatment to ensure the microbial safety, consistent sensory and nutritional quality of fermented litchi juice prior to fermentation. Industrial relevance The study is relevant to fermentation of litchi juice by probiotic L. casei . In this study, results shown the application of high hydrostatic pressure (HHP) treatment could be an ideal alternative of heat treatment to ensure the microbial safety, consistent sensory and nutritional quality of fermented litchi juice prior to fermentation.

The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

Abstract: Pumpkins were processed at high hydrostatic pressure (HHP) ranging from 350 to 550 MPa for 0.5 min to 30 min. Two different nonlinear mathematical models were compared to fit the inactivation kinetics. The second model consistently produced better fits to the inactivation data than the first model (Weibull model). According to the inactivation of microorganisms, pumpkin was subjected to 450 MPa/15 min and 550 MPa/10 min. The microbiological and physicochemical changes in pumpkin subjected to (HHP) and thermal-treated (854 °C/5 min) were compared during 4 °C storage. The total plate counts (TPC) treated with thermal processing, 450 MPa/15 min and 550 MPa/10 min were 5.12, 4.02 and 1.71 log 10 CFU/g, respectively on the 60th day. The growth of microorganisms caused the increase in ΔE , decrease in hardness in other treatments. Treatment of 550 MPa for 10 min had little effect on color during storage. There were no significant changes in the L ⁎ , a ⁎ and b ⁎ values (p > 0.05). The hardness of pumpkin treated with 550 MPa/10 min decreased by 32.28% after 60 days. A greater retention of the original color, Vc and antioxidant capacity and increased total phenols were observed in 550 MPa/10 min-treated samples immediately after processing. During storage, color changed, Vc content, total phenols and the antioxidant activity were decreased. While the soluble solids content (SSC), sugars and pH value of pumpkin with HHP or thermal treatment did not show significant change immediately during 60-day storage. Based on these results, working at 550 MPa for 10 min ensures physicochemical and high standard of sanitation parameters in pumpkin. Industrial relevance Pumpkin ( Cucurbita maxima Duch.) is one of the popular vegetables, and fresh-cut pumpkin requires strict processing treatment and storage conditions to protect its quality. HHP is one promising novel non-thermal technique and is likely to replace thermal processes. A better knowledge of effects of storage temperature on the quality of HHP-treated pumpkin and its storage time prediction through microbiological quality and physical–chemical characteristics analysis of these changes is necessary. The available data would provide technical support for commercial application of the HHP technique in fresh-cut pumpkin processing.

Development of new active packaging films containing bioactive nanocomposites

Abstract: The aim of this study was to develop and evaluate the effectiveness of active packaging films produced with a natural extract obtained from a residual stream generated during the PVPP cleaning process in the brewing industry after a process of elimination of excess of haze active polyphenols present in beer. The thermal stability of the active phenolic compounds was first established at 100 °C and 200 °C and then incorporated into ethylene vinyl acetate (EVA) and low-density polyethylene (LDPE) films by extrusion. Migration, antimicrobial activity and lipid oxidation tests showed that EVA film was the most suitable for incorporating the natural extract. Finally, EVA film was spiked with 3% and 6% (w/w) of the natural extract or functionalized nanoclays (0.6%, 1.2% and 1.8%). Functionalized nanoclays were prepared by combining untreated montmorillonite and 20% of natural extract. The films spiked with the highest concentrations of extract or functionalized nanoclays provided the best results by retarding both the oxidation of beef samples by around 60% and S. aureus growth. The active films developed in the present study show promise for use in the food industry. Industrial relevance The new active packaging films developed in this study with a natural extract obtained from a brewery waste and functionalized nanoclays (prepared with natural extract) showed the capacity to enhance the oxidative stability of beef during refrigeration with respect to control films. The use of functionalized nanoclays improves the effectiveness of the active packaging and minimizes the amount of natural extract required. The use of these active packaging films containing bioactive compounds with both antioxidant and antimicrobial properties could extend the shelf life of minimally processed meat products and should therefore be of great interest in the food industry.

Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud

Abstract: High hydrostatic pressure (HHP, 600 MPa/1 min) and high-temperature short-time (HTST, 110 °C/8.6 s) treatments of mango nectars were comparatively evaluated by examining their effects on natural microorganisms, acid invertase, 5-hydroxymethylfurfural (HMF), sugars, pH, titratable acid (TA), viscosity, and cloud, immediately after treatments and during 16-week storage at 4 and 25 °C. At both stages of the experiment, the counts of yeast and mold in treated mango nectars were less than 1.00 log 10 CFU/mL, while total aerobic bacteria were less than 1.70 log 10 CFU/mL. Both HHP and HTST treatments caused a significant decrease in fructose, glucose and total sugar, as well as a significant increase in HMF and cloud of mango nectars, while changes in sucrose, pH, and TA were insignificant. During the 16-week storage, however, fructose, glucose, TA and HMF increased, while sucrose, total sugar, pH and cloud decreased significantly. The kinetic data of changes in sucrose, fructose and glucose fitted well into a combined model. The activity of acid invertase was reduced by 91.4% in HTST-treated mango nectars and, increased by 8.57% after HHP treatment. In both cases, these levels remained stable during storage. There was no significant change in the viscosity of mango nectars after HHP treatment, while a significant increase after HTST treatment. Both HHP- and HTST-treated mango nectars showed a gradual decrease in the viscosity during storage. Industrial relevance Mango ( Mangifera indica L.) is one of the important tropical fruits, and its processed products are of high commercial and economic importance. This work presents a comparison on HHP- and HTST-treated mango nectars after processing and during storage, on natural microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, pH, titratable acid, viscosity, and cloud. The available data would provide technical support for the evaluation and application of HHP or HTST in the mango nectar industry, and also for the establishment of criteria for commercial production of high quality mango nectars with safety requirements.

Elaboration of a new antibacterial bio-nano-material for food-packaging by synergistic action of cyclodextrin and microfibrillated cellulose

Abstract: A new sustained release paper-based packaging with antibacterial property was developed using the synergistic action between beta-cyclodextrin (βCD) and microfibrillated cellulose (MFC). Carvacrol, an antibacterial molecule, was included in βCD, previously grafted onto paper substrates, by impregnation. The MFC suspension was coated on the ensued substrate surface using a bar-coating process. Properties such as the Young modulus, zero-span breaking length or air permeability were characterized. Two release studies were conducted in deionized water and agar. Antibacterial tests were carried out in parallel. The mechanical properties were drastically damaged by the grafting process, whereas the barrier properties were maintained or even improved due to the MFC coating. The βCD-grafted samples allowed the gradual release of carvacrol 21 h later and with a release kinetic 24% slower in water. In agar, the association of βCD and MFC was emphasized. The samples were antibacterial for 14 h with βCD, and the addition of MFC still enhanced this period of time. A synergy between βCD and MFC was observed, paving the way for future promising development of sustained release packaging. Industrial relevance Packaging is a substantial part of our everyday life and the use of packaging materials has shown a continuous increase over time. Today, the packaging industry relies strongly on the use of petroleum-derived plastic materials, whereas it is raising both environmental and economic concerns. Besides, even in industrialized countries, food-poisoning cases still persist. As a result, the society's requirements as for the development of food-packaging materials are evolving. The use of biodegradable, bio-based food-packaging materials able to preserve and ensure the shelf-life of food is required. In response to these requirements this study proposes a new bio-based food-packaging material able to preserve better and prolong the shelf-life of food by the sustained release of antibacterial molecules.

Antimicrobial and antioxidant properties of pullulan film containing sweet basil extract and an evaluation of coating effectiveness in the prolongation of the shelf life of apples stored in refrigeration conditions

Abstract: The antimicrobial and antioxidant activities of pullulan films containing sweet basil extract (SBE) at varying concentrations were examined in the paper. Additionally, the content of bioactives in SBE was determined. A strong correlation was noted between SBE concentrations in the film and the obtained film thickness. Pullulan film containing SBE was characterized by a smooth surface as well as a uniform and compact internal structure. The study involved an examination of the effectiveness of pullulan coatings containing 24 mg SBE/cm 2 on the prolongation of the shelf life of “Jonagored” apples. Pullulan coating with SBE was found to offer low antibacterial activity against mesophilic bacteria and good antifungal protection against Rhizopus arrhizus on apple surfaces. This coating also contributed to a reduction in weight losses and lower changes in the color and soluble solids of fruits during storage. Apples with pullulan enriched SBE coating presented better overall preference parameters. Industrial relevance The consumers express an increasing aversion and objections towards an application of chemical means in order to prolong the durability of food products. This prompts food producers to search for new methods of preventing raw materials against harmful microbial activity. Plant extracts, due to their chemical variability, ensure unlimited possibilities of microorganism growth control. An application of natural plant extracts combined with edible coatings for fruit and vegetable durability prolongation may find an acceptance among the consumers. Incorporation of plant extract to edible coating ensures slow release of bioactives on food surface, i.e. at the site of the highest microbiological food changes. Pullulan is a natural polysaccharide, a carrier of small energy amounts, forming glossy, colorless and flavorless films, resistant to oils and impermeable for oxygen. The authors decided to elaborate the procedure concerning an application of edible pullulan coating combined with sweet basil extract for an elongation of apple durability, which will improve the quality of fresh fruits during their storage and in the trade.

Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions

Abstract: In this work, the influence of bioprocessing on the nutritional quality and health effects of wheat bran of different particle sizes (750, 400, 160, 50 μm) was evaluated. Bioprocessing was carried out by a 24 h-fermentation using Lactobacillus brevis E95612 and Kazachstania exigua C81116 as starters, with or without the addition of an enzyme mixture with specific carbohydrase activities. Bioprocessing clearly affected the microstructure and chemical and nutritional features of wheat bran depending on the particle size. Bioprocessing significantly improved the antioxidant and phytase activities (up to 3.7 fold, respectively), peptides and total free amino acids and content (up to 40%) and the in vitro digestibility of proteins. The antioxidant power and nutritional indexes were higher for the bioprocessed brans compared to the native, mainly in bran having smaller particle size. In every case, the addition of the enzymes further improved the positive effect of the microbial fermentation. Industrial relevance Wheat bran is a source of nutritionally important compounds such as dietary fibers, minerals, vitamins and phenolic acids. Commonly, processing of bran has mostly been performed for technological purposes, to facilitate its use as a DF rich ingredient in foods improving its structural and organoleptic features. The bioprocessing technology here applied offers a tool to enhance also the nutritional value of wheat bran, especially of finer particle size. As a result, bioprocessed wheat bran showed higher potential compared to the native bran, and qualified as a suitable ingredient for food preparations.

Assessment of internal quality of blueberries using hyperspectral transmittance and reflectance images with whole spectra or selected wavelengths

Abstract: Hyperspectral imaging has been used in previous studies for assessing firmness and soluble solids content of fresh fruit. To assess the applicability of this technique for automatic sorting and grading of blueberries, we investigated different sensing modes (i.e., reflectance and transmittance), evaluated the effect of fruit orientation on fruit quality prediction, and developed robust prediction models with fewer wavelengths. In this study, a hyperspectral imaging system was used to acquire reflectance and transmittance images from 420 blueberries in three fruit orientations (i.e., stem end, calyx end and equator) for the spectral region of 400–1000 nm. Mean spectra were extracted from the hyperspectral images of each blueberry. Calibration models for soluble solids content (SSC) and firmness index (FI) were developed using partial least squares regression for the reflectance and transmittance spectra as well as their combination. Further, interval partial least squares (iPLS) regression with 10 different intervals of nine wavelengths was used to reduce the spectral dimensionality. Overall, reflectance gave better results (the best correlation for prediction (R p ) of 0.90 for SSC and 0.78 for FI) than transmittance (R p of 0.76 for SSC and 0.64 for FI). For reflectance, SSC and FI predictions for the stem end orientation were better than for the other two orientations, while fruit orientation had little or insignificant effect on transmittance predictions. Combination of reflectance and transmittance spectra did not yield improved prediction results for both SSC and FI. On average, the prediction errors for iPLS increased by only 5%, compared to PLS for the whole spectra. The research demonstrated that it is feasible to use hyperspectral imaging technique for prediction of internal quality of blueberries with a few selected wavelengths with results similar to that with whole spectral information. Industrial relevance Because of the distance traveled from the South to the North hemisphere, it is especially important to perform internal and external quality determination for individual fresh blueberries to ensure their quality upon arrival at the destination. Soluble solids content and firmness are important fruit quality parameters. Hyperspectral imaging has emerged as a new technique for quality and safety inspection of food and agricultural products and could be useful for blueberry quality assessment. However, there are several limitations to be afforded before: technique implementation velocity since this method uses multiple images from contiguous wavelengths (increasing computational costs), fruit light interaction, and fruit orientation effect between others. Specifically, the submitted manuscript presents results in order to demonstrate the hyperspectral imaging technique feasibility with a few selected wavelengths to achieve acceptable results for the prediction of internal quality of blueberries, thus, this would make it possible to implement the technique in the near future for online commercial sorting and grading of blueberries.

Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties

Abstract: Low-temperature convective drying could be considered an affordable alternative to conventional freeze-drying for foodstuffs. The process intensification should be based on non-thermal technologies, such as power ultrasound. Thereby, the aim of this work was to evaluate the air-borne application of power ultrasound on the low-temperature drying of salted cod. For that purpose, drying experiments were carried out at − 10, 0, 10 and 20 °C on salted cod slices at 2 m/s with (AIR + US, 20.5 kW/m 3 ) and without ultrasonic application (AIR). In the dried-salted cod, its rehydration capacity was analyzed, as were the microstructural, textural and color changes. At every temperature tested, ultrasound application increased the drying rate; thus, an average increase of 74% was observed in the effective diffusivity. AIR + US dried samples were softer and exhibited a higher rehydration capacity than AIR ones, which was linked to the microstructural changes produced by ultrasound. In addition, color changes were induced by ultrasound application. Industrial relevance Nowadays, low-temperature convective drying represents a promising alternative for the production of high-quality dried products. However, this technology is mostly limited by the low drying rate, which retards the dehydration process and directly increases the processing costs. Power ultrasound, a non-thermal technology, represents an interesting alternative means of improving low-temperature convective drying due to the fact that acoustic (mechanical) waves may affect water removal during drying with a low heating capacity. Thereby, the ultrasonically enhanced low-temperature convective drying could constitute an affordable alternative to lyophilization (or freeze-drying), which is mainly restricted to high-quality food commodities.

A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese

Abstract: The aim of the study was to quantify microbiological, biochemical and sensory changes in full cream raw milk (RM) processed with high temperature short time (HTST) pasteurisation (P), ultraviolet light treatment (UV) and a combination of UV light treatment and HTST pasteurisation (UVP) in commercial scale production of Cheddar cheese. The three treatments have been compared at a similar level of microbial efficacy. No significant differences were reported on the macro-nutrient composition, however a 35% and 18% reduction in cholesterol in the UV and UVP treatments were observed. HTST treatment (UVP and P) reduced riboflavin and Vitamin B12 in milk by ~ 31% and ~ 18% respectively, with no reduction in riboflavin and Vitamin B12 observed after the UV treatment alone. Lipid oxidation and lipolysis results indicated a significant difference between raw and UVP treated milk (p Industrial relevance UV light has been proposed as a non-thermal alternative or adjunct to traditional heat treatment for the reduction of micro-organisms in fluids. UV technology presents numerous benefits over traditional preservation, such as use of heat treatment, for example: low cost of installation and maintenance, lower production cost and the reduction of carbon emissions when compared to traditional thermal pasteurisation systems. Furthermore UV technology also offers alternative processing technology in developing countries where production of milk and cheese are done on a small scale. Known limitation for the efficacy of UV as a processing option was its low penetration depth into turbid liquids, such as milk, and the possible negative impact on organic compounds when over-exposed to UV light. New optimised reactor design features of the swirl tube Surepure Turbulator™, could potentially negate these negative effects associated with UV treatment due to improved uniformity of treatment. This technology would provide and affordable and accessible processing solution to not only enhance the safety and extend shelf-life of the milk being produced, but will also increase final product quality of secondary dairy products such as Cheddar cheese produced from UV treated milk. These advantages could positively impact on the safety, profitability and sustainability of the agro-industrial sector within such regions.

The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)

Abstract: Concentrated orange juice (COJ) was processed by high pressure homogenization (HPH) up to 150 MPa. The HPH decreased the product consistency, with a reduction up to 50% on its apparent viscosity (4.02 to 2.06 Pa·s) and 64% on its consistency index (17.96 to 6.48 Pa·sn) at − 10 °C. The flow behaviour index increased 11% (0.67 to 0.74). The COJ thixotropy was also affected, with a decrease of both initial (47%, 1075.34 to 567.98 Pa) and equilibrium (53%, 855.30 to 456.13 Pa) stresses (− 10 °C), whereas the kinetic parameter was unaffected. HPH reduced the mean particle diameter up to 12% of its original value (232 to 28 μm). The product colour was unaffected by HPH. The Arrhenius activation energy of the consistency index was evaluated and results showed an increase in its value as pressure increased (17 to 33 kJ/mol). HPH can be used to reduce the consistency of COJ and the friction loss, thus minimizing the amount of energy required to flow during processing and distribution. Industrial relevance Orange juice is the most consumed juice in the world, being frequently obtained from the concentrated orange juice (COJ). The COJ production is, therefore, very large. Due to its high concentration, the COJ consistency is very high, as well as the amount of energy for processing and handling it. In the present work, the high pressure homogenization (HPH) technology was successfully proposed to be used in order to reduce the COJ consistency. By reducing the friction losses during flow, this alternative allows minimizing the energy during COJ processing and distribution.

Comparison of volumetric and surface decontamination techniques for innovative processing of mealworm larvae (Tenebrio molitor)

Abstract: For food and feed safety of edible insects, effective decontamination methods need to be evaluated and developed. Traditional decontamination and preparation methods were reviewed and thermal and innovative inactivation methods for the decontamination of mealworm larvae were evaluated and compared. The impact of the surface decontamination techniques direct and indirect plasma treatment, and of volumetric methods such as high hydrostatic pressure treatment (400, 500, and 600 MPa) and thermal treatments (45 °C and 90 °C) for up to 15 min on the surface microbial load and on the overall microbial count of mealworm larvae ( Tenebrio molitor ) have been investigated. It was found that the indirect plasma treatment was an effective means for the surface decontamination of mealworm larvae, whereas high hydrostatic pressure at 600 MPa and thermal treatments in a water bath at 90 °C in comparison resulted in the highest reduction of the overall count. It is thus concluded that volumetric methods are favorable for the inactivation of the gut microbiota of insects. Industrial relevance Edible insects represent a valuable alternative protein source that could contribute to food and feed security and are industrially mainly unexploited. For a successful marketing of edible insects food and feed safety has to be ensured and effective decontamination methods need to be developed.

Peeling of tomatoes using novel infrared radiation heating technology

Abstract: The effectiveness of using infrared (IR) dry-peeling as an alternative process for peeling tomatoes without lye and water was studied. Compared to conventional lye peeling, IR dry-peeling using 30 s to 75 s heating time resulted in lower peeling loss (8.3%–13.2% vs. 12.9%–15.8%), thinner thickness of peeled-off skin (0.39–0.91 mm vs. 0.38–1.06 mm), and slightly firmer texture of peeled products (10.30–19.72 N vs. 9.42–13.73 N) while achieving a similar ease of peeling. IR heating increased the Young's Modulus of tomato peels and reduced the peel adhesiveness, indicating the tomato peels to loosen, become brittle, and crack more easily. Also, IR heating resulted in melting of cuticular membrane, collapse of several cellular layers, and severe degradation of cell wall structures, which in turn caused peel separation. These findings demonstrated the effectiveness of the novel IR dry-peeling process for tomatoes. Industrial relevance Development of a sustainable and non-chemical peeling technique for food processing industry is urgent. Currently, industrialized peeling methods such as hot lye or steam peeling are water- and energy-intensive operation and result in a large amount of waste effluent. Disposal of these wastewater containing high salinity and organic solids poses negative environmental footprints. Tomato processors have long been interested in pursuing a sustainable and non7 chemical peeling alternative in order to minimize waste effluent containing high salinity and organic loads and reduce the negative environmental impacts associated with conventional hot lye peeling. The emerging infrared dry-peeling technique offers a novel approach to eliminate the usage of chemicals and water in the peeling process while maintaining high quality peeled products. The study explored several crucial and fundamental aspects of developing infrared radiation heating technology as a sustainable tomato peeling method. The findings of this research provide scientific evidence of the benefits of infrared dry-peeling in comparison to the conventional hot lye peeling and have been used for the development of a pilot scale tomato infrared dry-peeling system.

Followed extraction of β-glucan and mannoprotein from spent brewer's yeast (Saccharomyces uvarum) and application of the obtained mannoprotein as a stabilizer in mayonnaise

Abstract: The aim of this study was to evaluate the viability of a novel method to extract both β-glucan and mannoprotein (MP) from the cell wall of spent brewer's yeast (Saccharomyces uvarum), particularly with the obtainment of MP by an additional step in a non-degrading procedure to extract β-glucan. The structure and composition of both obtained polymers were characterized, and the potential application of the MP as an emulsifier and stabilizing agent to replace xanthan gum (XG) in mayonnaise formulations was assessed. The yield obtained for β-glucan and MP was 10% and 4%, respectively. Infrared and nuclear magnetic resonance spectroscopy of β-glucan indicated a typical pattern of a glucose polymer with β-linkages. Analyses of the carbohydrate portion of MP revealed a retention factor of only 0.45, which indicates the presence of mannose; analyses of the protein portion of MP revealed 58-kDa and 64-kDa proteins that are largely composed (mg/g) of the amino acids valine (8.9%), aspartic acid (8.2%) and leucine (6.9%). The pH of the mayonnaise formulations containing different concentrations of MP (MP1: 0.6 g of MP/100 g; MP2: 0.8 g of MP/100 g; MP3: 1.0 g of MP/100 g) did not change (P ≥ 0.05) during 28 days of refrigerated storage. The stability of the MP1, MP2 and MP3 formulations increased during the assessed time (P ≤ 0.05) and after 28 days showed values higher than the formulation prepared with XG. All mayonnaise formulations prepared with MP exhibited high lightness (L* value) and a tendency toward decreased yellow color (b* value) during storage. Moreover, the formulations prepared with MP received similarly high scores (P > 0.05) for aroma, color, flavor and the overall evaluation without differences from that prepared with XG. Regarding the intent to purchase, the tasters generally reported the desire to purchase all of the tested mayonnaise formulations. The results presented herein demonstrated the feasibility of the proposed procedure to obtain both β-glucan and MP from spent brewer's yeast with a high yield and satisfactory purity. The obtained MP demonstrated good emulsifying and stabilizing properties, and its application to replace XG in the formulation of mayonnaise presented no negative effect on the sensory attributes of the product during refrigerated storage. Industrial relevance S. uvarum has been an interesting biotechnological tool for the production of beer using low fermentation, resulting in production of high amounts of brewer's yeast, which is commonly discarded. β-Glucan and mannoprotein (MP) obtained from spent brewer's yeasts have presented interesting biological properties, which could be applied for food production and conservation. Present study provides novel and valuable information concerning the viability of a followed method to extract β-glucan and MP from the cell wall of spent brewer's yeast (S. uvarum) discarded after fermentation processes, chiefly about the specific isolation of MP using an additional step in a non-degrading procedure that included sonication and proteolysis to extract β-glucan. The obtained MP revealed interesting emulsifying and stabilizing properties, and its use for the formulation of mayonnaise had no negative effect on the sensory properties of the product during refrigerated storage.