Mohsen Gavahian

National Pingtung University of Science and Technology

One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mas...

This research proposed using power ultrasound to produce a phenolic‐rich rice spirit from oak chips. Independent parameters were ultrasound power (0, 275, and 550 W), oak–spirit ratio (1.00:1.25, 1.00:2.50, and 1.00:5.00), and time (1 h to 14 days). Dependent factors were color parameters (L*, a*, b*, C*, and ΔE), pH, alcohol content, total acidity...

Pickled radish (Raphanus sativus) is a traditional Asian ingredient, but the traditional method takes decades to make this product. To optimize such a process, this study compared the saponin content of pickled radishes with different thermal processing and traditional processes (production time of 7 days, 10 years, and 20 years) and evaluated the...

Recently published preliminary data proposed alternating current electric field (ACEF) as a promising technique for the postharvest storage of seagrape (Caulerpa lentillifera). The current study suggested a combination of storage light irradiance (SLI) and ACEF (intensity and time) to enhance seagrape physicochemical quality (PQ). It utilized Taguch...

[This corrects the article DOI: 10.1007/s13197-022-05556-4.].

Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ‘‘green’’ technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicoch...

Drying is a key processing step for plant‐based foods. The quality of dried products, including the physical, nutritional, microbiological, and sensory attributes, is influenced by the drying method used. Conventional drying technologies have low efficiency and can negatively affect product quality. Recently, pulsed electric field (PEF)‐assisted te...

This study proposed a new application for ohmic heating (OH), i.e., extracting oil from carp viscera, a seafood processing by-product. The effects of temperature (75 ℃, 85 ℃, 95 ℃) and electric field strength (EFS) (7, 9, 22 V/cm) on the system performance and the physicochemical characteristics of the extracted oil were studied and compared with c...

Unlabelled: Considering the global need for waste valorization and enhancing resource efficiency, this study investigated the possibility of recovering amino acids from underutilized chicken heads and legs as poultry by-products. In this sense, a new combined technique was developed based on ohmic heating (OH) and subcritical water (SCW), i.e., OH...

Pineapple core is considered a processing by-product. This study proposed and evaluated an ohmic heating extraction-based valorization platform to obtain value-added bioactive compounds from pineapple core and studied the effects of four important processing parameters. In this sense, a Taguchi design (L16(4)4) was used to assess the effects of tem...

At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold plasma treatment is one of the leading breakthrough...

Aflatoxins are known for their high toxicity, and their presence in food is associated with a high health risk. The levels were set for aflatoxin in different foodstuffs to protect public health. Various chemical, physical, and biological methods have been reported for decontamination and detoxifying aflatoxins. Among biological methods, probiotics...

Lignans, found throughout the plant kingdom, are complex diphenolic chemicals that act as phytoestrogens. The main lignan component in sesame flour is sesaminol triglucoside (STG). In vivo, STG is converted into antioxidant sesaminol, mammalian lignans enterodiol, and enterolactone. Thus, use of antibiotics may impact the conversion of lignans to e...

Ozone (O3) is an emerging eco-friendly technology that has been widely used in the beverage industry due to its broad spectrum of usages, such as fermentation, microbial inactivation, Clean-in-Place (CIP) systems, and postharvest treatment. Wine is among the most financially profitable sectors of the beverage industry. Ozone technology as an altern...

In this study, an ohmic extractor system was designed and developed, and system performance was compared with the conventional method for the extraction of bioactive compounds from pineapple peels. Besides, the Taguchi approach was used to find the optimal processing conditions. Dependent parameters were voltage, frequency, and electrode surface ar...

Rice spirit-based (RSB) products, such as rice wine, are commonly used in several Asian cuisines. While RSB can be enriched with phenolic compounds (e.g., through extraction from oak barrel) to develop a healthier product with a new flavor, such a process is expected to be time-consuming. At the same time, the culinary and adult beverage industry d...

A new rotary infrared dryer (R.I.D.) was manufactured to dry shrimp (Metapenaeus affinis) at 60, 70, and 80°C. Also, mathematical modeling along with artificial neural networks (ANNs) was used for data prediction. The results showed that the exponential proposed model and ANN could be applied to well‐predict the moisture ratio of shrimp. Besides, r...

Conventional essential oil extraction systems cannot meet the green extraction concepts and sustainable development goals (SDGs). Therefore, there is a need to develop alternative systems based on clean energy. The present study aims to investigate the possibility of essential oil extraction using solar energy without utilizing synthetic solvents....

This study aims to use power ultrasound-assisted extraction (UAE) and maceration (ME) to valorize lemon juice processing residues (flavedo+albedo). Also, the effects of maturity stage (mature vs. immature) and drying method (freeze-drying-FD vs. oven drying-OD) on antioxidant activity, digestive enzymes inhibition, and bioactive compounds (phenolic...

In many cases, thermal processing technologies are necessary to provide safe food products [...]

A new edible coating was developed based on pectin and honey at various ratios with or without blanching pretreatment, which was done by an emerging thermal technology, i.e., electrical‐based volumetric heating. The results showed that the water activity and the total bacterial count were the lowest in samples coated by a combination of pectin + ho...

Myristica fragrans essential oil (MFEO) is a potential active compound for application as an active packaging material. A new approach was developed using a cold plasma treatment to incorporate MFEO to improve the optical, physical, and bacterial inhibition properties of the film. The MFEO was added as coarse emulsion (CE), nanoemulsion (NE), and P...

Fruits and vegetables, as fresh foods, are significant sources of nutrients. However, the spread of diseases related to fresh foods is widespread. Development and research of rotting-control technologies are necessary to maintain quality, reduce postharvest biological hazards, while processing and storage are essential to increase their shelf-life....

According to the statistics, there is a strong consumer trend towards high-quality and healthy foods with “fresh-like” characteristics [...]

This book is the first book in this area of science that provides a comprehensive source of well-established procedures and protocols that can be used for analyzing the process parameters and efficiency of emerging processing technologies. The content of this book can be used in academia, research centers, and industry. This book will be particular...

Rice wine is a fermented product that can be distilled to produce rice spirit, which is an ingredient in several Asian dishes. The industry usually uses traditional practices for rice wine production. This study aims to evaluate the possibility of enhancing Taiwanese rice wine fermentation through the application of ultrasound as an emerging techno...

Ohmic heating has a great promise of producing safe food products while maintaining their quality, since volumetric, uniform, and rapid heating make it superior to conventional heat treatment. Ohmic heating facilities have been available worldwide and have processed a wide range of foods. Electrical conductivity and electric field strength are amon...

Infrared (IR) radiation is part of an electromagnetic spectrum between the ultraviolet and microwave regions. IR radiation impacts the surface of the food, generating heat that can be used as an efficient drying technique. Apart from drying, IR heating is an emerging food processing technology with applications in baking, roasting, microbial inacti...

Infrared (IR) is an electromagnetic wave which lies between the visible light and microwave, and its wavelength ranges between 0.76 and 1000 μm. IR heating is an emerging heating technology which is considered as an eco-friendly technology. This chapter focused on using IR for drying food and investigating the effect of IR on the drying parameters....

Plasma-activated water is finding increasing interest among food and agricultural scientists for advantaged applications. The chemistry of PAW involves formation of an array of reactive oxygen and nitrogen species, rendering their quantification difficult. However, several established chemical assays exist for quantification of the long-lived and m...

Cold plasma is a partially ionized gas including ions, electrons, radicals, photons, and neutral molecules. The exploration of cold plasma as an emerging food processing technology continues to increase in research laboratories, particularly for sterilization application. This chapter outlines protocols for handling of food samples for cold plasma...

The table olive industry is producing a huge amount of wastewater, which is a post-processing cost and an environmental concern. The present study aims to valorize this processing by-product to obtain a value-added product, thereby enhancing resource efficiency and contributing to achieving sustainable development goals (SDGs). In this sense, a che...

Food contamination with mycotoxin is a severe concern around the world. Unfortunately, conventional processing technologies, such as cooking, have low efficiency against these hazardous chemicals, so that many of the products are contaminated with mycotoxins. On the other hand, some emerging processing technologies (e.g., cold plasma and ultrasound...

Cold plasma processing is a technique that uses electricity and reactive carrier gases, such as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve food, and maintain quality without employing chemical antimicrobial agents. The review collates the latest information on the interaction mechanism and impact of non-the...

Mycotoxins are health-threatening fungal metabolites that have been found in several foods around the world. However, agricultural, transportation, and storage management strategies have been employed to reduce the production of mycotoxins, they are not effective in eliminating mycotoxins. In this context, the application of ozone has emerged for t...

The present study explored the hydraulic pressure process as an alternative process to conventional extraction of date honey. In this regard, response surface methodology (RSM) and central composite design (CCD) were utilized as process optimization tools to achieve the highest yield and efficiency. Independent processing parameters were temperatur...

Background Pulsed light (PL) as a promising non-thermal technology for food preservation can be used to decontaminate, preserve or enhance the nutritional and sensorial quality of food. However, data about this technique's impact on phenolic compounds are controversial, and more information about proper mechanism adjustments is still being needed....

Background Even though raw and processed crops are consumed as food worldwide, one-third of these agricultural produces go as waste or by-products. These by-products contain several valuable components, such as pectin, that can be valorized in the food processing industry through waste recycling to improve resource efficiency. However, the conventi...

This study is the 2nd part of ongoing research on developing a refractive window (RW) milk concentrator. The response surface methodology (RSM)-computer vision approach provided a platform to maximize process productivity, minimize energy consumption, and optimize microbiological, sensory, and color parameters. The results were compared with the co...

Essential oils (EOs) are natural food preservatives, but they may impair the sensory characteristics of foods. Emerging technologies (ETs) can inactivate microorganisms, but high intensities of the process may compromise quality parameters. This manuscript discusses the use of EOs and ETs and presents the mechanisms of microbial inactivation in com...

This study aimed to explore the impact of halogen drying temperature (60, 70, and 80°C) on drying kinetics and some sensory and physical properties of tomato slices. Also, the suitability of previously proposed models for predicting the drying process of tomato slices was assessed and compared with that of a newly proposed model using root mean squ...

Emerg­ing pro­cess­ing tech­nolo­gies and their com­bi­na­tions might be promis­ing ap­proaches to over­come the lim­i­ta­tions of the con­ven­tional ex­trac­tion method (CEM). In this study, ul­tra­sonic-as­sisted ex­trac­tion (UAE, 150 W, 20 min), high volt­age elec­tric field (HVEF, 4000 kV m−1 min), and high-pres­sure pro­cess­ing (HPP, 300 MPa...

Although phytochemical contents of Gac fruit have been extensively analyzed, information about the bioactive compounds and valorization of Gac leaves is limited. In this study, Gac (Momordica cochinchinensis Spreng.) leaves at different maturity stages (young: YL, mature: ML and old: OL leaves) were extracted during a 20 min of 150-W sonication pro...

Pesticide and agrochemical residues in food and water are among hazardous chemicals that are associated with adverse health effects. Consequently, technologies for pesticide abatement in food and water remain in focus. Cold plasma is an emerging decontamination technology, that is being increasingly explored for the abatement of agrochemical and pe...

Consumption of food products containing mycotoxins as crucial groups of naturally occurring toxic agents could pose significant health risks. While the extensive scientific literature indicates that prevention of contamination by toxigenic fungi is one of the best ways to reduce mycotoxins, detoxifying strategies are useful for improving food produ...

Abstract This study presents a new non-thermal moderate electric field (MEF) process for milk pasteurization. To evaluate the applicability of this process, fresh milk was treated by MEF at electrical field strength (EFS) of 8.33, 14.58, and 20.80 V/cm and mass flow rates (MFR) of 0.018, 0.042 and 0.077 kg/s to compare the microbiological quality,...

In the present study, rheological properties of twelve different licorice root extracts were evaluated using a rotational viscometer as a function of soluble solids content (15-45 • Bx) and temperature (30-70 • C). Response Surface Methodology was used to understand the relationships between the parameters. The experimental data were then fit into...

Background Removing the rind from many vegetables and fruits is a required step in food processing. Conventional approaches for peeling in the food industry, including steam, lye, and mechanical peeling, suffer from numerous drawbacks such as high energy consumption, high peeling losses, and environmental issues. Therefore, researchers are explorin...

Cold plasma is a novel processing technology that has been claimed to be an efficient approach for food and water decontamination and for removal of environmental pollution. However, there are several types of plasma designs that their efficacy against major pesticide residues, such as chlorpyrifos (as a hazardous chemical), should be explored. Thi...

Background Agricultural products are a vital component of the human diet. However, these products can be contaminated by health-threatening pesticides and mycotoxins due to improper farming and storage practices. Besides, pesticide pollution can be also regarded as environmental pollution and pesticide reduction is among the Sustainable Development...

Recent studies introduced ohmic heating-assisted extraction (OHAE) as a promising emerging technology at laboratory-scales. The objectives of the present study were, first, to investigate the applicability of OHAE at pilot-scale for extraction of bioactive compounds from wheat bran immersed in a polar solvent (salted water containing 0.1% NaCl) at...

Bakery products made from naturally fermented sourdough show a diversified flavor and nutritional profile. Djulis (Chenopodium formosanum), known as red quinoa or Taiwan djulis, originally cultivated by Taiwanese indigenous people in mountain areas in eastern and southern Taiwan, has a high nutritional value and characteristic properties. In the pr...

An innovative Refractive Window (RW) concentrator was developed and used to concentrate milk samples at temperatures of 50‐70°C and pressures of 0.4‐0.8 bar. Optimum process condition was found through response surface methodology to compare RW at optimal conditions with the conventional concentration (CC). Also, the effects of process parameters a...

Fermentation is an important bioprocess in food production and its improvements can bring profits to the food industry. Therefore, researchers are exploring the feasibility of applying emerging process technologies such as moderate electric field (MEF) and ohmic heating. This study demonstrated the current status, potential benefits, mechanisms, an...

This study proposed a new infrared-based oil extraction technique and investigated the applicability of this method for the recovery of oil from the viscera of common carp (Cyprinus carpio var. communis) at pilot-scales. An optimization attempt was performed to understand the effects of independent process parameters of this novel valorization appr...

Over the last decades, high-pressure processing (HPP) has shown its potential as one of the most relevant technologies for non-thermal food processing mainly due to its ability for microbial inactivation while retaining fresh-like characteristics of the food. Moreover, HPP can be considered as potential tool for developing new food products with ne...

Mediterranean herbs, specially thyme and rosemary, are important ingredients in food preparation and more recently have been studied as natural sources of bioactive compounds. This study aimed to study the effect of matrix (thyme vs. rosemary), and extraction protocol (conventional extraction vs. ultrasound assisted extraction) solvent composition...

Food waste and by-products, which are normally regarded as not being valuable, have great potential for valuable compounds production. Valorization of these materials not only means more nutrients or bioactive compounds, but also addresses environmental issues caused by discarding these “waste” materials. This chapter discusses the nutritive and ec...

The production of mycotoxin-free food is challenging the food industry due to the difficulties in contamination prevention and the inefficiencies of traditional mycotoxin removal strategies. Recently, cold plasma has been proposed as an efficient nonthermal technique for the degradation of mycotoxins and inactivation of mycotoxin-producing fungi. T...

The cover image is based on the Original Article The effects of dielectric barrier discharge plasma gas and plasma‐activated water on texture, color, and bacterial characteristics of shiitake mushroom by Mohsen Gavahian, Fang‐Hwa Sheu, Meng‐Jen Tsai et al., https://doi.org/10.1111/jfpp.14316.

The thermoplastic and hygroscopic behaviors of date syrup (DS) challenge the DS drying process. In this context, DS was mixed with 30%, 40%, 50%, and 60% acacia gum (AG) and subjected to a drum dryer. The chemical composition, bulk density (p b), caking degree (CD), glass transition temperature (Tg), and color values of DS powders were studied. The...

The applicability of ohmic heating, as a volumetric heating technique, has been explored in various sectors of the food industry. The use of ohmic heating for essential oil extraction is among its emerging applications. This chapter overviews the recent progress in this area of research, discusses the mechanisms involved in ohmic-based essential oi...

This paper presents the first study on the effects of 20‐min dielectric barrier discharge (DBD) gas plasma and arc plasma‐activated water (PAW) on the total bacterial count (TBC), color values, and textural characteristics of shiitake on day 0 and day 7 of storage at 4 °C. The results were then compared to those of untreated samples (DC) and sample...

Underutilized marine resources (e.g., algae, fish, and shellfish processing by-products), as sustainable alternatives to livestock protein and interesting sources of bioactive compounds, have attracted the attention of the researchers. Aquatic products processing industries are growing globally and producing huge amounts of by-products that often d...

Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different applications in the food industry. PEF technology is a valuable tool to improve functionality, extractability, and recovery of nutritionally valuable compounds as well as bioavailability of micronutrients and components in a diverse variety of foods. Mor...

As an emerging nonthermal processing technology, the application of pulsed electric field (PEF) has received increasing attention not only for its capability to inactivate enzymes and microorganisms or to enhance mass transfer during the extraction process but also for its potential to inhibit the formation of chemical contaminants during processin...

High-pressure (HP) treatment has emerged as a novel, additive-free food preservation technology. It has been scientifically and commercially proven that HP can produce microbially safe and stable products with improved quality characteristics such as enhanced flavor and color. Recent studies have focused on the effects of HP on health attributes an...

Concerns related to foodborne pathogens necessitate the decontamination of avian eggs. Conventional decontamination methods, such as egg washing, usually use health-threatening chemicals (e.g. chlorine). Hence, innovative chemical-free decontamination approaches are interesting for the food industry, especially to decontaminate commonly Salmonella...

Eliminating the pathogens from the chicken egg and meat is of supreme value for food scientists. In this regard, researchers have explored the potential applications of cold plasma, as a promising technique, to increase the profitability of poultry farming and safety of the poultry products. In the present study, an overview of the conducted resear...

Background There is an increasing trend in the consumption of olive oil, especially extra virgin olive oil, due to its health benefits. These health benefits are mainly correlated to health-promoting components of olive oil such as polyphenols, tocopherols, and carotenoids, positive effects of olive oil on the inhibition of foodborne pathogens, sti...

The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes...

Background: There is an increasing trend in the consumption of olive oil due to its health benefits, which are mainly correlated to its health-promoting compounds, such as polyphenols, tocopherols, carotenoids, etc. Additionally, some positive effects on the inhibition of foodborne pathogens as well as stimulation of growth of beneficial microorgan...

BACKGROUND: There is limited information in the literature about the feasibility of using algae extracts as natural additives to improve the quality and shelf-life of meat products. Hence, the Fucus vesiculosus extract (FVE) at the concentrations of 250 mg/kg (FVE-250), 500 mg/kg (FVE-500) and 1000 mg/kg (FVE-1000) were added into pork patties that...

Solar energy, as a clean form of energy, has recently attracted the attention of both industry and academia, to be used as a source of energy for green processes such as food-related processes. This review aims to explore the applicability of this green energy source for extraction of valuable components (e.g. bioactive compounds and essential oils...

Food contaminants are challenging the food industry due to the inefficiency of conventional decontamination techniques. Cold plasma as an emerging technique for the degradation of food contaminants attracted notable attention. The current study overviews the plasma-induced degradation of food contaminants, discusses the mechanisms involved, points...