No full-text available
To read the full-text of this research,
you can request a copy directly from the author.
Sustainable and innovative processing of safe and healthy foods
Abstract
Sustainable and innovative processing of safe and healthy foods
ResearchGate has not been able to resolve any citations for this publication.
The aim of this work was to investigate the influence of pulsed electric field (PEF) and high-power ultrasound (HPU) combined in hurdle technology to preserve the bioactive compounds content (BACs) and antioxidant capacity in strawberry juices stored at 4 °C for 7 days. PEF was performed at 50 kV, 100 Hz during 1.5, 3, and 4.5 min, while HPU was performed at 25% amplitude and 50% pulse during 2.5, 5.0, and 7.5 min. Total phenols and hydroxycinnamic acids were the most stable BACs during hurdle treatment without influence of both treatments’ durations, while flavanols and condensed tannins showed significant stability dependence with respect to both treatments’ duration. Total phenols were also stable during storage, in contrast to the individual groups of examined BACs. A chemometric approach was used to optimize the parameters of the hurdle treatments in terms of the highest content of BACs and the antioxidant capacity of the treated juices. In general, shorter treatment times in the PEF/HPU hurdle concept favored better stability of BACs and antioxidant capacity. The hurdle technology investigated in this study has strong potential to be an excellent concept to optimize the combination of sustainable technologies in the preservation of functional foods.
The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ) gradually evolved to address changes in consumer perceptions and due to available technological advances. Evolution followed from FQ 1.0 (defective foods removal) over FQ 2.0 (prevention-based quality assurance), and FQ 3.0 (Total Quality Management; TQM) and finally the upcoming concept of FQ 4.0 that is focused on advanced technologies (Internet of Things, Big Data, artificial intelligence, etc.) for improving traceability, food safety, and quality assurance. This evolution from FQ 1.0 up to 4.0 followed perfection of conventional/advanced methods and the expansion of their scope to include the reductions of waste/pollution. This manuscript provides background and brief overview for current and traditional concepts of FQ with consumers in focus while mentioning techniques that are traditionally used for FQ-assessments. Also, it describes migration towards FQ 4.0 and how it compares with traditional FQ, while considering products, processes, systems, and sustainable (nano)technologies for improvements of manufacturing and waste reductions. Such information is useful for practical guides for stakeholders in food chain (e. g., food managers, technologists, and consultants). Findings implied importance for developing the area within the “FQ 4.0 triangle,” whose three edges are “food science,” “quality assurance,” and “industry 4.0 (that has the tools/technologies to support this industrial concept). This area has numerous opportunities for various applications in food sector and for gathering knowledge, currently needed in the food industry. Including data on the suitability of advanced technologies for food manufacturing (e. g. 3D printing), their association with quality/safety, reduction of waste/contaminants, all in order to reach sustainable food production.
Strawberry tree fruits (Arbutus unedo L.) are a natural source of valuable biologically active com-pounds. Therefore, the aim of this work was to develop a green extraction approach using pres-surized liquid extraction (PLE) to provide the highest yield of bioactive compounds. Different ex-traction solvents (distilled water, 50% and 96% ethanol) and different PLE parameters were inves-tigated: temperature (40, 80, 120 °C), static extraction time (5 and 10 min) and number of cycles (1 and 2). Total phenolic contents (TPC), hydroxycinnamic acids (HCA), flavonols (FL), total flavo-noids (TF), condensed tannins (CT), and antioxidant capacity (DPPH and FRAP) were determined in PLE extracts. Solvent type, temperature, static extraction time and number of cycles had a sta-tistically significant effect on all bioactive compounds and antioxidant capacity (p ≤ 0.05). All bio-active compounds were positively correlated with temperature, except for TPC and DPPH. For all polyphenols studied, the optimal PLE parameters were a temperature of 120 °C, a static extraction time of 10 min and 2 cycles. The best solvent for most bioactive compounds was 96% ethanol, ex-cept for TPC, for which 50% ethanol was better. This study suggests that PLE is a promising tool to intensify the extraction of bioactive compounds from strawberry tree fruits.
The consumption of traditional and indigenous foods and beverages varies across different ethnic communities and is often influenced by geographical location. However, the diversity of edible plants is rapidly declining due to climate change, leading to a loss of knowledge about useful plants used by different communities before the plant itself becomes extinct. This research investigated the edible plant types and investigated the processing steps of plant-based traditional foods/dishes and beverages of Gumare village, located in the catchment area of the Okavango Delta in the northwest of Botswana. Questionnaire interviews and focus group discussions (FGD) were used to collect data. The study identified 52 wild and 19 domesticated edible plants used in the preparation of traditional foods/dishes and beverages of Gumare village. Maize, sorghum, millets, beans, melon, watermelon, pumpkin, bottle gourd and sweet potato are widely used domesticated crops. The wild edible plants are either directly used after minor processing or as recipes in traditional dishes and/or as an inoculum in the fermentation, as a substrate in traditional beverages and some as medicinal plants. However, some taboos and food safety challenges were observed in the use of certain plants. The study highlighted a decline in the use of traditional foods/dishes and beverages, particularly among the young generation. The youth indicated that they have a low interest in gathering traditional foods and beverages due to the time-consuming nature during harvesting and the labour-intensive processing. In addition, they indicated the dangers of attacks by wild animals from veld by reptiles (for example snakes and pythons) and alligators (crocodiles) from rivers during the harvesting of raw materials used in traditional foods and dishes. For the communities, the diverse edible wild plants documented are a source of nutrients and bioactive compounds such as dietary fibers, phenolics, terpenes, essential oils, carotenoids, and alkaloids that help to combat malnutrition and for use as traditional medicines to support health and wellness. In conclusion, the significant diversity of wild edible plants and domesticated crops in Gumare village, likely due to its location in the catchment area of the Okavango Delta, plays a crucial role in diet diversification and can contribute to food and nutrition security. However, for most wild edible plants of Botswana, information on their nutrient and bioactive compounds are still limited. This study provides baseline information for further chemical investigation and development of resources in the formulation of functional foods and nutraceuticals.
Graphical Abstract
3D printing technology (3DP) as additive manufacturing is an innovative design technology that can meet the individual nutritional and sensory needs of consumers. Therefore, the aim of this work was to apply 3DP in the production of a strawberry-based functional product with the addition of two hydrocolloids (corn and wheat starch) in three proportions (10, 15 and 20%) and to investigate the influence of 3DP process parameters on physico-chemical and textural properties, as well as the bioactive and antioxidant potential and microbiological stability, with(out) the addition of natural antimicrobial agents. Starch type had a significant effect on all tested bioactive compounds, as well as on starch content, except for total phenolic and hydroxycinnamic acid contents. Considering the content of bioactive compounds and antioxidant capacity, program 2 proved to be more suitable than program 1. All samples exhibited good textural properties, a high degree of stability and minimal geometric deviations. Regarding microbiological safety, no pathogenic bacteria were found in the 3DP samples during storage. The 3DP sample with added citral at a concentration of 75 mg L⁻¹ showed the best microbiological quality. Ultimately, 3DP can be successfully used for the production of new strawberry-based functional products.
The aim of the present study was to investigate the chemical profile and antioxidant activity of essential oils obtained from the most commonly grown plant species in Serbia. Aromatic and medicinal plants from Lamiaceae (Mentha x Piperita, Ocimum basilicum, Origanum majorana, Origanum vulgare, Salvia officinalis, Satureja hortensis, Satureja montana and Thymus vulgaris), Asteraceae (Ehinacea purpurea and Matricaria chamomilla), Apiaceae (Anethum graveolens, Carum carvi, Foeniculum vulgare, Petroselinum crispum and Pimpinella anisum) and Cupressaceae (Juniperus comunis) were selected as raw material for essential oils (EOs) isolation. Hydrodistillation (HD) was used for the isolation of EOs while they were evaluated in terms of yield and terpenoid profiles by GC-MS. In vitro radical scavenging DPPH and ABTS+ radical activities were carried out for all EOs. Finally, a Principal Component Analysis (PCA) was performed with the experimental results of the composition and antioxidant activity of the EOs, which showed clear distinction between the selected plant species for aforementioned responses. This work represents a screening tool for the selection of other EO candidates for further processing by emerging extraction techniques and the use of EOs as natural additives for meat products.
Bamboo shoots are widely consumed in fresh, fermented, canned and dried forms in various parts of the world. They are not just a good source of antioxidants and phytonutrients but also possess medicinal properties. However, as they are highly perishable, physiological changes such as browning and lignification lead to deterioration affecting the commercial value of the product. Therefore, in this study, bamboo shoots were subjected to water and steam blanching, as a heat treatment for 2, 4, 6, 8 and 10 minutes at 100°C and then immediately cooled in ice water for 2 minutes. The treated and control samples were analysed for the presence of enzymes PAL, POD, PPO, phenolic content and MDA and see the changes in the color of the bamboo shoot. The results of the study showed there is a reduction in enzymes like Peroxidase (POD), phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and phenolic content which inhibit lignifications process. There was an increase in malondialdehyde (MDA) content suggesting lipid peroxidation with both types of blanching. Steam blanching was found to have a more significant (p<0.05) effect to preserve the freshness of the bamboo shoots and prolongs the shelf life of the product by inactivating enzyme activity.
A tailored Carbon Material (CM) was designed to be used in the selective color removal of an Extra-aged Tequila to produce Cristalino Tequila. The CM showed a low superficial area and well-defined canals. Its elemental composition is mainly carbon, oxygen, and nitrogen, with groups -OH, -COOH, -C=O, and -NH2 also present on its surface. Using a Taguchi L9-type experimental design, optimal operational conditions for selective color removal were defined (particle size 1.18 – 2.00 mm; dose 0.08 g mL⁻¹). Results obtained showed a 12.2% elimination of the 280 nm band (attributed to polyphenols) and a 33.3% elimination of the 365 nm band (attributed to flavonoids) on a UV-Vis spectrum of the Tequila sample. The selectivity of CM is associated with its porous texture and the participation of nitrogenated groups during the adsorption mechanism. The present study shows that it is possible to produce Cristalino Tequila, which corresponds to an Extra-aged Tequila without color, preserving mainly the polyphenolic compounds characteristic of the aged beverage.
This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 °C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%), pulses (50 vs. 100%) and treatment time (5 vs. 10 min). Amplitude and pulse had a significant effect (p ≤ 0.05) on all bioactive compounds except flavonols and hydroxycinnamic acids. The treatment duration of 5 min vs. 10 min had a significant positive impact on the content of anthocyanins, flavonols and condensed tannins, while the opposite was observed for total phenols, whereas no statistically significant effect was observed for hydroxycinnamic acids. The temperature changes during HPU treatment correlated positively with almost all HPU treatment parameters (amplitude, pulse, energy, power, frequency). Optimal parameters of HPU were obtained for temperature changes, where the highest content of a particular group of bioactive compounds was obtained. Results showed that by combining fruits with a certain ripeness and optimal HPU treatment, it would be possible to produce juices with highly preserved bioactive compounds, while HPU technology has prospects for application in functional food products.
Spine gourd (SG) is a nutritionally and medicinally rich seasonal vegetable grown in tropical areas. Therefore, the present study accessed the effect of drying temperature (40, 50, 60, and 70 °C) on chlorophyll, ascorbic acid, proximate, antioxidant, and minerals contents of ultrasound (US) pretreated SG. The increase in drying temperature (40−70 °C) after pretreatment increased the total flavonoids, fiber, protein and ash content compared to freeze-dried (control) sample. In contrast, elevated drying temperature significantly degraded the chlorophyll, ascorbic acid, carbohydrates, fat, total phenolic, and DPPH activity. In addition, the effect of drying temperature on the mineral contents was comparable and a significant variation was observed between control and US pretreated samples. The FTIR spectra revealed that functional group integrity was preserved even at higher drying temperatures. Conclusively, the US pretreated sample dried at 40 °C showed a better nutritional content (comparable to freeze-dried samples) than those dried at higher temperatures. However, samples dried at 70 °C were rich in protein and antioxidants.
Functional nutrition is deeply connected with healthy lifestyle and sustainable food production, due to its positive health benefits and the use of economically underexplored and natural raw materials. Expectedly, it appeals to large number of interested consumers while becoming lucrative segment of the food industry with a fast-growing market fueled by new sociodemographic trends. Accordingly, functional juices and beverages made of indigenous fruits are interesting niche for various food market stakeholders. Here, biologically active compounds (BACs) and probiotics that have positive health effects in functional foods (juices) are mostly thermolabile. This is especially important for industry that still employs classical heat treatments (e.g., pasteurization), while being concerned with degradation of food quality in the final products. To prevent this, focus is on designing economic and ecological technologies that are able to preserve nutritional and sensory quality while maintaining microbiological stability in products. Such approaches are based on low-energy consumption and low-impact processing, e.g. “hurdle technology” that combines advanced and conventional methods (e.g., high-power ultrasound, pulse electric field). Food design is another important focus point for consumers’ sensory appeal and economic success of foods. Hence, technologies as 3D food printing can be particularly useful for manufacturing. Based on the above, presented topics are relevant to sustainable functional food production, functional fruit juices, BACs, “hurdle technology,” advanced food processing, 3D food printing, and authentic fruits.
The aim of this study was to investigate the influence of high intensity pulsed electric field (HIPEF) technology on the stability of total phenols, anthocyanins, hydroxycinnamic acids, fla-vonols, and condensed tannins in strawberry juices (Fragaria x ananassa Duch. cv. 'Albion') with different ripening stages (75% and 100%) and stored at +4 °C for 7 days. The HIPEF parameters studied were: (i) electric field strength (40 and 50 kV cm-1), (ii) frequency (100 and 200 Hz), and (iii) treatment duration (3 and 6 min). Of the HIPEF parameters studied, electric field strength and frequency had a statistically significant effect on the content of all phenolic compounds. Treatment duration showed no statistically significant effects on phenolic compounds except for flavonols and condensed tannins. Storage had a positive effect on the stability of most of the phenolic compounds, with the exception of flavonols. Optimization of HIPEF processing showed that strawberry samples at both ripeness levels were suitable for HIPEF treatment to obtain functional fruit juices with a high content of polyphenols.
Abstract Peucedanum praeruptorum Dunn is a natural plant with expectorant, antitussive, anti-asthmatic, anti-inflammatory, antispasmodic and sedative effects. It is used in traditional Chinese medicine. The key active substances extracted after separation are also used to process functional food. Recent advances in the development of Peucedanum praeruptorum Dunn industrially have increased the market demand. In particular, the study of the physiological activity of P. praeruptorum Dunn has always been a research hotspot; however, limited data exist currently. This study reviews the research developments associated with the physiological activities of P. praeruptorum Dunn in terms of cardiovascular, expectorant and antitussive, antitumor, and anti-inflammatory effects. The results serve as a standard of reference for further investigation into the pharmacologic role of Peucedanum praeruptorum Dunn.
In recent years, consumers have become increasingly interested in “healthier” alternatives to their favorite foods, so the food industry has focused on producing more nutritionally valuable replacements that meet the new demands of the markets. One way to do this is to create entirely new products or add functional ingredients to existing products. Functional nutrition has largely become the main direction for a healthy lifestyle, and is therefore attracting a lot of interest from both consumers and the food industry, all with the aim of improving people’s health and providing economic prosperity in a sustainable way. Accordingly, the application of sustainable processing technologies in the production of functional foods is increasingly being explored as they offer numerous advantages over conventional processing techniques.
This paper examines the influence of non-traditional raw materials of plant origin on the formation of consumer properties of functional butter cookies. It considers the biological value and balance of wheat and spelt flour. It scientifically proves that the lysine content (the most deficient essential amino acid) is significantly higher in spelt flour than in wheat flour. The analysis of organoleptic and physicochemical properties provided a basis for determination and scientific substantiation of the composition of butter cookies. It is found that it is technologically possible to use 40% of spelt flour of the total flour weight and 4% of barley malt extract. This dosage ensures high consumer properties of the products. It was proved that cookies with spelt flour and barley malt extract have higher quality characteristics during the entire shelf-life, as compared to the control samples. It was found that new potentially healthy ingredients of plant origin can enrich butter cookies with minerals, protein and some essential amino acids, enhancing the nutritional and biological value of the finished products. The results obtained in this paper have practical significance for improving the biscuit baking technology, namely, for enhancing its nutritional and biological value.
The aim of this study was to investigate the use of Arbutus unedo L. fruits for the production of functional foods by three-dimensional printing (3DP). First, the biological activity of the fruits was investigated in vitro, followed by 3DP with different starch types and proportions using two 3DP programs. All 3DP samples were characterized for their bioactive, antioxidant, physicochemical and rheological properties. In terms of biological activity, the recommended daily dose of polyphenols from the aqueous extract of A. unedo can protect the integrity of DNA. Moreover, it could be useful as an antimicrobial agent. All 3DP parameters significantly affected bioactive compounds and antioxidant capacity. The 3DP products were found to be a good source of polyphenols (632.60 mg/100 g), among which condensed tannins were predominant (42%). In conclusion, the fruits of A. unedo should be considered as a sustainable resource for the production of innovative functional foods with 3DP.
Virgin olive oil (VOO) nutritional and sensory quality depends on several aspects, including mechanical extraction technology: in this regard, malaxation conditions play a pivotal role since the major transformations linked to phenolic compounds (PC) and volatile compounds (VC) development and degradation take place during this step. Most of the reported studies state that malaxation should be carried out at temperature ranging 18-27°C for 30-40 min: this allows PC solubilization in the oil phase, the production of secoiridoid derivatives, and the development of aroma-active aldehydes, alcohols, and esters, limiting both PC losses and the generation of undesired VC. Reducing oxygen concentration in the headspace up to 5 % helps to preserve the phenolic fraction, but slightly impairs VC generation. The use of pectolytic enzyme preparations and the application of innovative technologies like pulsed electric fields and ultrasound promote cell damages, and thereby the release of enzymes and micro-components. This review prioritizes the importance of further research aimed at defining specific optimization charts for each olive cultivar and maturity level, due to the relevant impact of genetics and agronomical factors. Furthermore, kneading conditions may be defined also depending on the desired quality of VOO, e.g., antioxidant power and/or bitterness level.
Kinnow (Citrus reticulata) pomace, a primary residue discarded by kinnow processing industries is profuse with phenolic, antioxidant compounds, and dietary fiber. These compounds can be separated from the by-products and utilized as functional ingredients. In this study, the process parameters of the probe sonicator were optimized, to enhance the extraction yield of bioactive compounds from kinnow pomace. At optimized parameters of amplitude (40%), liquid to solid ratio (38:1), temperature (40°C), and sonication time (12 min), total phenolic content of 7.89 ± 0.09 mg GAE/g pomace, DPPH reduction of 68.63 ± 0.79%, and ferric reducing antioxidant power assay of 31.17 ± 0.23 mM Fe²⁺/100 g, were observed. The biomass obtained after extraction of phenolic compounds contained 33.18-45.12% total dietary fiber, 68-72% of total dietary fiber was represented by insoluble dietary fiber. Analytical instruments such as FT-IR and GC-EI-MS were used to identify the functional groups in the extract, and physicochemical characterization of dietary fiber was performed using FT-IR, XRD. The oil and water holding capacities of dietary fiber proved that it can be utilized for the preparation of functional foods. The work-done in this research can be scaled-up to extract large volume of functional compounds from kinnow pomace for their utilization in development of functional/ health foods.
Practical Applications
Ultrasound-assisted extraction is an economical green technique used to extract bioactive compounds from plant materials. Since inadequate research is available on the value-addition of kinnow pomace using ultrasound-assisted extraction, the present research focused on the extraction of bioactive phytochemicals from kinnow pomace using ultrasonication. In this study, the wet pellet obtained after extraction of phenolic and antioxidant compounds has been utilized for extraction of dietary fiber to approach zero-waste waste management. This study can be applied to various citrus processing by-products and can be helpful for scale-up studies for the value-addition of these by-products using an extraction approach.
Wheatgrass juice has become a popular beverage in many countries as a “health food”. The juice is extracted from mature wheatgrass shoots and is a concentrated source of nutrients containing considerable levels of vitamins, minerals, active enzymes, chlorophylls and antioxidant polyphenols. The growing market for wheatgrass juice creates a need to increase its availability for consumers. A limitation of the product is that it has a short shelf life; therefore, it is usually consumed fresh. Therefore, there is a need to find suitable treatments to extend the shelf life of wheatgrass juice, while preserving its beneficial properties and assuring product safety. This review aims to assess wheatgrass juice properties, its microbiological profile and limitations, while also reviewing how different non-thermal pasteurisation treatments available to date are capable of preserving the quality and safety of the wheatgrass juice.
Kombucha is the fastest growing functional beverage market due to consumers' interest in healthier foods. Traditionally produced with tea from Camellia sinensis, sugar, and SCOBY, it has been searched to evaluate alternative raw materials in kombucha production such as fruits, herbs, milk, spices, sugar, and fungus as partial or total substitutes for the traditional ingredients. The present study is a work of literature review about the use of alternative raw materials in partial or total replacement of traditional ingredients in kombucha production.
In this study, the effectiveness of cold atmospheric plasma (CAP) in inactivating murine norovirus (MNV/human norovirus surrogate) and hepatitis A virus (HAV) on aerosol-inoculated dark red Willamette raspberries was explored. Pulsed positive corona discharge system fed by synthetic air was used for the production of CAP. Raspberries were treated for 1, 3, 5, 7, and 10 min at 25 W. Application of CAP enabled a 4 log10 infectivity reduction in <5 min for MNV and approximately 10 min for HAV (from starting level of 6.91 and 7.84 log10 PFU/mL, respectively). Viral genome copies reduction of 3.18 log10 for MNV and 4.32 for HAV were found from starting level of 5.76 and 6.47 log10 gc/μL, respectively. CAP treatment did not result in significant degradation of fruit color, an important quality attribute. The study demonstrated CAP as an efficient post-harvest decontamination method to reduce viral load in raspberries without significantly affecting its quality parameters.
Industrial relevance
Due to the fast-processing paces required in the raspberry industry, it is difficult to assure the complete microbiological safety of this fruit. Cold atmospheric plasma is a practical, environmentally-friendly, non-thermal tool for the effective reduction of microbial pathogens. The model developed in this study demonstrated that CAP treatment of fresh raspberries not only inactivated hazardous enteric viruses in a short time (10 min) but also unaffected fruit color stability. The simplicity of described CAP design and low-cost inputs (air and electricity) enable the commercial application of inexpensive plasma chambers for continuous surface decontamination of large volumes of raspberries without bringing processing to a standstill.