1
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Jin Y, Wei L, Yang N, Xu X, Jin Z. Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage. Food Chem 2024; 453:139709. [PMID: 38781908 DOI: 10.1016/j.foodchem.2024.139709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2023] [Revised: 04/02/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024]
Abstract
As an emerging physical technology, magnetic fields have been used to improve the quality of frozen and refrigerated foods. This study compared the effect of applying a static magnetic field (2 mT) at different stages of freezing and storage on the quality of frozen dough. Results suggested that the magnetic field significantly impacted frozen dough quality. It not only prevented the formation of ice crystals during the pre-freezing stage but also inhibited ice crystal growth during the following frozen storage. This effect helped to maintain the integrity of gluten proteins and their adhesion to starch granules by preventing the breakage of disulfide bonds and the depolymerization of gluten macromolecules. It was also observed that yeast inactivation and glutathione release were reduced, resulting in improved air retention and air production capacity of the dough. This, in turn, led to a more appealing volume and texture quality of the finished bread.
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Affiliation(s)
- Yamei Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Liwen Wei
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
| | - Xueming Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; International Joint Laboratory on Food Safety, Synergetie Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; International Joint Laboratory on Food Safety, Synergetie Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
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2
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Zhu Z, Mai J, Li T, Sun DW, Zeng Q, Liu X, Wang Z. In-situ investigation of supercooling behaviour during high-pressure shift freezing of pure water and sucrose solution. Food Chem 2024; 447:138980. [PMID: 38564849 DOI: 10.1016/j.foodchem.2024.138980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 02/23/2024] [Accepted: 03/07/2024] [Indexed: 04/04/2024]
Abstract
Supercooling is a main controllable factor for the fundamental understanding the high-pressure shift freezing (HPSF). In the study, a self-developed device based on the diamond anvil cell (DAC) and confocal Raman microscopy was utilized to realize an in-situ investigation of supercooling behaviour during HPSF of the pure water and sucrose solution. The spectra were used to determine the freezing point which is shown as a spectral phase marker (SD). The hydrogen bond strengths of water and sucrose solution under supercooling states were estimated by peak position and peak area ratio of sub-peaks. The results showed that the OH stretching bands had redshift under supercooling states. Moreover, the addition of sucrose molecules could strengthen the hydrogen bonding strength of water molecules under supercooling states. Thus, the DAC combined with Raman spectroscopy could be considered a novel strategy for a deep understanding of the supercooling behaviour during HPSF.
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Affiliation(s)
- Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jiayu Mai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Tian Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | | | | | - Zhe Wang
- Hefei Hualing Co., Ltd, Hefei 230000, China
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3
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Wan H, Zhu Z, Sun DW. Deep eutectic solvents (DESs) films based on gelatin as active packaging for moisture regulation in fruit preservation. Food Chem 2024; 439:138114. [PMID: 38100877 DOI: 10.1016/j.foodchem.2023.138114] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 11/20/2023] [Accepted: 11/27/2023] [Indexed: 12/17/2023]
Abstract
To develop a novel active packaging for fruit preservation, two different deep eutectic solvents (DESs) comprising choline chloride, betaine and glycerol [ChCl:Gly (1:2) and Be:Gly (1:2)] were prepared and the corresponding DESs-based films (DES@Gel) using gelatin as polymer matrix were fabricated. DES@Gel showed smoother morphologies and better optical and mechanical properties as compared with Gel. Moisture sorption isotherm curves, the enhancement of water vapour permeability (WVP) and the excellent moisture absorption-desorption cyclist performance illustrated the moisture regulation hypothesis mechanism of DES@Gel. Furthermore, cherry tomato preservation experiment was carried out and the groups treated with DES@Gel showed better performances. The moisture regulation property of DES@Gel could broaden new avenues for active packaging.
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Affiliation(s)
- Hongchen Wan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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4
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Joseph Bassey E, Cheng JH, Sun DW. Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approaches. Food Chem 2024; 439:138118. [PMID: 38109834 DOI: 10.1016/j.foodchem.2023.138118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 12/20/2023]
Abstract
The effects of near-infrared (NIRD), mid-infrared (MIRD), far-infrared (FIRD), microwave (MWD), and hot air drying (HAD) on drying kinetic, colour, phytochemical composition, and antioxidant activity of red dragon fruit peel (RDFP) was evaluated. Results indicated that drying methods induced varying microstructural and chemical changes on RDFP, significantly influencing moisture removal rates and phytochemical retention. The lowest drying time was observed for MWD, while MIRD presented the highest drying time. FIRD drying was more favourable for retaining TPC, TFC, betacyanin and betaxanthin, while the ascorbic acid content was better retained during MIRD and NIRD. Enhancements in ABTS, CUPRAC and reducing power were associated with FIRD, and NIRD and MIRD enhanced DPPH and HRSA. Overall, chemical modifications induced by drying improved the phytochemical and antioxidant properties but presented adversative effects on ascorbic acid and DPPH. The study presented an essential background for the optimal drying of RDFP.
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Affiliation(s)
- Edidiong Joseph Bassey
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerised Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
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5
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Xu L, Sun DW, Tian Y, Zhu Z. Minimizing polyphenols and enzymes degradation using hydrogel packaging with combined evaporative and daytime radiative cooling functions during ambient transportation. Food Chem 2024; 437:137804. [PMID: 37924758 DOI: 10.1016/j.foodchem.2023.137804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 10/08/2023] [Accepted: 10/17/2023] [Indexed: 11/06/2023]
Abstract
Polyphenols and enzymes usually suffer from degradation during transportation due to the lack of a cold chain system in developing countries and regions. In this study, anthocyanin and trypsin were selected as examples of polyphenols and enzymes and investigated for minimizing their degradation during ambient transportation using hydrogel packaging with combined evaporative and daytime radiative cooling functions. A polyacrylamide/polyvinyl alcohol contained with nanoparticles (NPs@PAAm/PVA) hydrogel packaging was thus developed. The NPs@PAAm/PVA packaging exhibited desirable swelling behaviour, high solar reflectance, and strong atmospheric emissivity to synergistically achieve evaporative and daytime radiative cooling. The indoor experiments indicated that the vial with NPs@PAAm/PVA packaging realised sub-ambient temperatures under different working temperatures and humidities, and the field tests indicated that the vial with NPs@PAAm/PVA packaging could effectively preserve the anthocyanin and trypsin without degradation caused by strong sunlight and high temperature. Consequently, the NPs@PAAm/PVA packaging with evaporative and daytime radiative cooling effects has promising prospects for anthocyanin and trypsin transportation in an energy-saving and sustainable manner.
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Affiliation(s)
- Liang Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - You Tian
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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6
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Xu J, Sun Q, Dong X, Gao J, Wang Z, Liu S. Insight into the microorganisms, quality, and protein structure of golden pompano ( Trachinotus ovatus) treated with cold plasma at different voltages. Food Chem X 2023; 18:100695. [PMID: 37234402 PMCID: PMC10206424 DOI: 10.1016/j.fochx.2023.100695] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 04/08/2023] [Accepted: 04/27/2023] [Indexed: 05/28/2023] Open
Abstract
Cold plasma (CP) is a non-thermal novel technology for the processing of heat-sensitive food products, but there is concern regarding its impact on food quality. Voltage is one of the most direct factors affecting the bacteriostatic effect of CP. Golden pompano (Trachinotus ovatus) was treated with CP at different voltages (10, 20, and 30 kV). The total viable count decreased as the CP voltage increased, reaching a maximum reduction of 1.54 lg CFU/g on golden pompano treated at 30 kV. No effects on water-holding capacity, pH, total volatile base nitrogen, and T2b relaxation time were observed, indicating that all CP treatments retained the freshness and bound water of the samples. However, as the CP voltage increased, peroxide value and thiobarbituric acid-reactive substances of golden pompano gradually increased, the protein tertiary structure unfolded, and α-helices converted to β-sheets, indicating inevitable lipid and protein oxidation caused by excessive CP voltage. Therefore, a suitable voltage of CP should be selected to inhibits the growth of microorganisms, which avoids deterioration of sea-foods quality.
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Affiliation(s)
- Jie Xu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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7
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Li J, Liu J, Xiao G, Li L, Xu Y, Yu Y, Liang Z, Xu S, Cheng L. Effects of high pressure synergistic enzymatic physical state and concentration on the denaturation of polyphenol oxidase. Food Chem 2023; 428:136703. [PMID: 37423103 DOI: 10.1016/j.foodchem.2023.136703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 06/10/2023] [Accepted: 06/20/2023] [Indexed: 07/11/2023]
Abstract
The synergistic effect of the initial state of the enzyme and pressure level on the denaturation of PPO has not been clear yet, but it significantly affects the application of high hydrostatic pressure (HHP) in the enzyme-containing food processing. Solid (S-) and low/high concentration liquid (LL-/HL-) polyphenol oxidase (PPO) was used as the study object, and the microscopic conformation, molecular morphology and macroscopic activity of PPO under HHP treatments (100-400 MPa, 25 °C/30 min) were investigated by spectroscopic techniques. The results show that the initial state has a significant effect on the activity, structure, active force and substrate channel of PPO under pressure. The effec can be ranked as follows: physical state > concentration > pressure, S-PPO > LL-PPO > HL-PPO. High concentration has a weakening effect on the pressure denaturation of the PPO solution. Under high pressure, the α-helix and concentration factors play a crucial role in stabilizing the structure.
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Affiliation(s)
- Jinghao Li
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China; Zhongkai University of Agricultural and Engineering, Guangzhou 510631, China
| | - Jie Liu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China
| | - Gengsheng Xiao
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China; Zhongkai University of Agricultural and Engineering, Guangzhou 510631, China.
| | - Lu Li
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510610, China
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China
| | - Zhanhong Liang
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China
| | - Sai Xu
- Institute of Facility Agriculture, Guangdong Academy of Agriculture Sciences
| | - Lina Cheng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural, Guangzhou 510610, China.
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Jiang Q, Zhang M, Mujumdar AS. Application of physical field-assisted freezing and thawing to mitigate damage to frozen food. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2223-2238. [PMID: 36208477 DOI: 10.1002/jsfa.12260] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/21/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
Freezing is an effective technique to prolong the storage life of food. However, the freeze-thaw process also brings challenges to the quality of food, such as mechanical damage and freeze cracks. Increasingly, physical fields have been preferred as a means of assisting the freezing and thawing (F/T) processes to improve the quality of frozen food because of their high efficiency and simplicity of application. This article systematically reviews the application of high-efficiency physical field techniques in the F/T of food. These include ultrasound, microwave, radio frequency, electric fields, magnetic fields, and high pressure. The mechanisms, application effects, advantages and disadvantages of these physical fields are discussed. To better understand the role of various physical fields, the damage to food caused by the F/T process and traditional freezing is discussed. The evidence shows that the physical fields of ultrasound, electric field and high pressure have positive effects on the F/T of food. Proper application can control the size and distribution of ice crystals effectively, shorten the freezing time, and maintain the quality of food. Microwave and radio frequency exhibit positive effects on the thawing of food. Dipole rotation and ion oscillation caused by electromagnetic waves can generate heat inside the product and accelerate thawing. The effects of magnetic field on F/T are controversial. Although some physical field techniques are effective in assisting F/T of food, negative phenomena such as uneven temperature distribution and local overheating often occur at the same time. The generation of hotspots during thawing can damage the product and limit application of these techniques in industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Canada
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9
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Liu X, Ma Y, Liu L, Zeng M. Effects of high hydrostatic pressure on conformation and IgG binding capacity of tropomyosin in Pacific oyster (Crassostrea gigas). Food Chem 2023; 404:134595. [DOI: 10.1016/j.foodchem.2022.134595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 10/10/2022] [Accepted: 10/10/2022] [Indexed: 11/07/2022]
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10
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Mahato S, Sun DW, Zhu Z. Ca 2+ATPase enzyme activities and lipid and protein oxidations of grass carp (Ctenopharyngodon idellus) stored at 4 °C for 30 min under electromagnetic fields. Food Chem 2023; 399:133914. [PMID: 36029673 DOI: 10.1016/j.foodchem.2022.133914] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 07/11/2022] [Accepted: 08/07/2022] [Indexed: 12/31/2022]
Abstract
This work studied the effects of electromagnetic fields (EMF) with frequencies between 100 and 400 Hz and a fixed strength of 12 mT on cold storage of grass carp at 4 °C for 30 min, and Ca2+ATPase enzyme activities, and lipid and protein oxidations in samples were measured to assess changes in intracellular Ca2+ concentration and oxidative stability. Results showed higher Ca2+ATPase activities in samples treated with EMF frequencies. Significant (p < 0.05) decreases occurred in protein oxidation for samples treated between 100 and 300 Hz, but an increase was observed for treatment with 400 Hz. However, the lipid oxidation increased for samples treated up to 200 Hz and decreased with further increase in frequency to 300 and 400 Hz. Nuclear magnetic resonance analysis showed that exposure to different frequencies of EMF could reduce the association of water molecules with protein for both bound and immobilized water. Overall, treatments of EMF between 100 and 400 Hz could improve grass carp quality during cold storage.
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Affiliation(s)
- Swati Mahato
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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11
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Ajani CK, Zhu Z, Sun DW. Shrinkage during vacuum cooling of porous foods: Conjugate mechanistic modelling and experimental validation. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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12
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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13
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Effects of extremely low frequency pulsed electric field (ELF-PEF) on the quality and microstructure of tilapia during cold storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Li D, Zhu Z, Sun DW. Effects of high-pressure freezing and deep-frozen storage on cell structure and quality of cordyceps sinensis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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15
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Jiang Q, Zhang M, Mujumdar AS, Chen B. Comparative freezing study of broccoli and cauliflower: Effects of electrostatic field and static magnetic field. Food Chem 2022; 397:133751. [PMID: 35914456 DOI: 10.1016/j.foodchem.2022.133751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 07/17/2022] [Accepted: 07/18/2022] [Indexed: 11/04/2022]
Abstract
The effects of 1, 3, 5 kV/cm electrostatic field (EF) and 2, 5, 8 mT static magnetic field (MF) on the quality of frozen broccoli and cauliflower (B and C) were studied. The freezing parameters were significantly improved by 3, 5 kV/cm EF or 8 mT MF treatment (P < 0.05), a maximum reduction of nucleation time and phase transition time by 20.14 % and 32.09 % was found in 5 kV/cm EF treated cauliflower. EF or MF treatment improved sample quality to some extent, the overall effect of 3 kV/cm EF was the best, which led to a maximum drip loss reduction of 64.3 % in cauliflower, accompanied by lower relative conductivity, higher ascorbic acid and less cell rupture. EF or MF did not significantly reduce the damage of the flavor. MF was less effective than EF in improving the quality of frozen B and C.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada
| | - Bing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
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16
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Tian Y, Sun DW, Xu L, Fan TH, Zhu Z. Bio-inspired eutectogels enabled by binary natural deep eutectic solvents (NADESs): Interfacial anti-frosting, freezing-tolerance, and mechanisms. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107568] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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17
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Lu N, Ma J, Sun DW. Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Monica P, Mutturi S, Kapoor M. Truncation of C-terminal amino acids of GH26 endo-mannanase (ManB-1601) affects biochemical properties and stability against anionic surfactants. Enzyme Microb Technol 2022; 157:110031. [DOI: 10.1016/j.enzmictec.2022.110031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 02/18/2022] [Accepted: 03/10/2022] [Indexed: 11/16/2022]
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19
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Development of natural deep eutectic solvents (NADESs) as anti-freezing agents for the frozen food industry: Water-tailoring effects, anti-freezing mechanisms and applications. Food Chem 2022; 371:131150. [PMID: 34808761 DOI: 10.1016/j.foodchem.2021.131150] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 02/08/2023]
Abstract
Nature-inspired natural deep eutectic solvents (NADESs) as anti-freezing agents including Pro:Glc (5:3), Pro:Glc (1:1), Pro:Sor (1:1), and Urea:Glc:CaCl2 (3:6:1) were prepared. Viscosity (η), conductivity (σ), activation energy of viscous flow (Eη) and conduction (Eᴧ), transverse relaxation time (T2), thermal behaviours, and anti-freezing capacities of the NADESs were investigated. A critical T2 of 24.60 ms for η changes was obtained, and the relationship between η and T2 was determined as lnη = -1.398lnT2 + 10.688. Differentialscanningcalorimetry and low-field nuclear magnetic resonance analyses indicated NADESs could hinder the molecular motion as temperature decreased through enhancing the hydrogen-bonding strength, endowing them with excellent anti-freezing capacity. NADESs showed varied Eη (41.58 ∼ 45.72 kJ mol-1) and Eᴧ (48.31 ∼ 63.08 kJ mol-1), of which Pro:Sor (1:1) possessed the greatest ones, showing its greatest temperature sensitivity and best anti-frosting capacity. Applications in frozen chicken breast further announced the potentials of NADESs as anti-freezing agents for the industry.
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20
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Ajani CK, Zhu Z, Sun DW. In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads. Food Chem 2022; 381:132211. [PMID: 35121313 DOI: 10.1016/j.foodchem.2022.132211] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/16/2021] [Accepted: 01/18/2022] [Indexed: 12/22/2022]
Abstract
Dynamic investigation of the effects of vacuum cooling on cellular water transport and structural changes of steamed bread was carried out using transverse relaxation times (T2) and proton density-weighted images in a nuclear magnetic resonance (NMR)/magnetic resonance imaging (MRI) analyser, respectively. Initially, both steamed bread at room temperature of 25 °C and freshly steamed bread at 85 °C had three peaks of T21, T22, and T23, respectively representing the tightly bound water, loosely bound water, and free water, while an additional peak T24, was observed in freshly steamed bread at 85 °C. After vacuum cooling, freshly steamed bread at 85 °C had a higher mass loss of 10.29% due to its high initial temperature, and both samples were clearly discriminated with PCA of 88.2%, indicating that the initial food condition affected the vacuum cooling process. Lastly, the NMR/MRI technique and correlations were accurate (R2> 0.98), thus suitable for model validation at microscale and macroscale.
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Affiliation(s)
- Clement Kehinde Ajani
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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21
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Gonçalves Bortolini D, Windson Isidoro Haminiuk C, Cristina Pedro A, de Andrade Arruda Fernandes I, Maria Maciel G. Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview. Food Chem X 2021; 12:100160. [PMID: 34825170 PMCID: PMC8605308 DOI: 10.1016/j.fochx.2021.100160] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/27/2021] [Accepted: 11/11/2021] [Indexed: 01/06/2023] Open
Abstract
The plant Camellia sinensis is the source of different teas (white, green, yellow, oolong, black, and pu-ehr) consumed worldwide, which are classified by the oxidation degree of their bioactive compounds. The sensory (taste, aroma, and body of the drink) and functional properties of teas are affected by the amount of methylxanthines (caffeine and theobromine), amino acids (l-theanine) and reducing sugars in their composition. Additionally, flavan-3-ols, mainly characterized by epicatechins, catechins, and their derivatives, represent on average, 60% of the bioactive compounds in teas. These secondary metabolites from teas are widely recognized for their antioxidant, anti-cancer, and anti-inflammatory properties. Thus, Camellia sinensis extracts and their isolated compounds have been increasingly used by the food industry. However, bioactive compounds are very susceptible to the oxidation caused by processing and degradation under physiological conditions of gastrointestinal digestion. In this context, new approaches/technologies have been developed for the preservation of these compounds. This review presents the main stages involved in production of Camellia sinensis teas following a description of their main bioactive compounds, biological properties, stability and bioaccessibility. Besides, and updated view of Camellia sinensis teas in the field of food science and technology was provided by focusing on novel findings and innovations published in scientific literature over the last five years.
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Affiliation(s)
- Débora Gonçalves Bortolini
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), CEP (81531-980) Curitiba, Paraná, Brazil
| | | | - Alessandra Cristina Pedro
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), CEP (81531-980) Curitiba, Paraná, Brazil
| | - Isabela de Andrade Arruda Fernandes
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), CEP (81531-980) Curitiba, Paraná, Brazil
| | - Giselle Maria Maciel
- Laboratório de Biotecnologia, Universidade Tecnológica Federal do Paraná (UTFPR), CEP (81280-340) Curitiba, Paraná, Brazil
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22
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Abstract
Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.
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23
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Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.06.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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Gao T, Sun DW, Tian Y, Zhu Z. Gold–silver core-shell nanorods based time-temperature indicator for quality monitoring of pasteurized milk in the cold chain. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110624] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Xiang W, Wang H, Tian Y, Sun D. Effects of salicylic acid combined with gas atmospheric control on postharvest quality and storage stability of wolfberries: Quality attributes and interaction evaluation. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13764] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Wenjuan Xiang
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering South China University of Technology, Guangzhou Higher Education Mega Centre Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products Guangzhou Higher Education Mega Centre Guangzhou China
| | - Hsiao‐Wen Wang
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering South China University of Technology, Guangzhou Higher Education Mega Centre Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products Guangzhou Higher Education Mega Centre Guangzhou China
| | - You Tian
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering South China University of Technology, Guangzhou Higher Education Mega Centre Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products Guangzhou Higher Education Mega Centre Guangzhou China
| | - Da‐Wen Sun
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering South China University of Technology, Guangzhou Higher Education Mega Centre Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products Guangzhou Higher Education Mega Centre Guangzhou China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre University College Dublin, National University of Ireland Dublin Ireland
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26
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Zhu Z, Zhang Y, Sun DW. Biomimetic modification of freezing facility surfaces to prevent icing and frosting during freezing for the food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.034] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Zhu Z, Li T, Sun DW. Pressure-related cooling and freezing techniques for the food industry: fundamentals and applications. Crit Rev Food Sci Nutr 2020; 61:2793-2808. [PMID: 33146020 DOI: 10.1080/10408398.2020.1841729] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Cooling and freezing are two widely used methods for food preservation. Conventional cooling and freezing techniques are usually with low efficiency and prone to damage foodstuffs. In order to increase cooling and freezing efficiencies and ensure better food quality, many efforts have been performed. As effective solutions, pressure-related techniques such as vacuum cooling (VC), vacuum film cooling (VFC), vacuum spray cooling (VSC), pressure shift freezing (PSF) and isochoric freezing (ICF) have attracted a lot of interests. The current review intends to provide an overview of pressure-related cooling and freezing techniques for the food industry. In the review, the fundamentals including principles, experimental systems, thermodynamic and kinetic mechanisms and their relevant mathematical models are presented, latest applications of these techniques in the food industry are summarized, and future trends concerning technological development and industrialization are highlighted. Pressure plays an important role in improving the cooling and freezing processes and ensuring food qualities, and mathematical modeling is an effective tool for understanding the thermodynamic and kinetic mechanisms of these processes. However, the latest researches showed that despite many merits of these pressure-related processes, limitations still exist in applying some of the techniques in the food industry. For achieving technological development and industrialization of the pressure-related processes, further researches should focus on improving model performance, integrating multiple technologies, and cost control.
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Affiliation(s)
- Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Tian Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin 4, Ireland
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