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Mhaske P, Farahnaky A, Majzoobi M. Advancements in Pulse Starches: Exploring Non-Thermal Modification Methods. Foods 2024; 13:2493. [PMID: 39200420 PMCID: PMC11353720 DOI: 10.3390/foods13162493] [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: 06/26/2024] [Revised: 07/26/2024] [Accepted: 08/02/2024] [Indexed: 09/02/2024] Open
Abstract
The surge in the global demand for plant-based proteins has catapulted pulse protein into the spotlight. To ensure economic viability and sustainable production, it is crucial to utilize pulse starch, a by-product of plant protein fractionation. Despite the increasing interest in pulse starches, there is a notable gap in knowledge regarding their modifications and applications compared to cereal and tuber starches. Non-thermal techniques such as electron beam radiation, static high pressure, microfluidization, and cold plasma are emerging as innovative methods for starch modification. These techniques offer significant advantages, including enhanced safety, environmental sustainability, and the development of unique functional properties unattainable through conventional methods. However, challenges such as equipment availability, high costs, and energy consumption hinder their widespread adoption. In light of the growing emphasis on "clean and green labelling" and effective "waste management" in food production, evaluating non-thermal techniques for pulse starch modification is critical. This review aims to thoroughly assess these non-thermal techniques and their combinations, offering valuable insights for researchers and the food industry. By maximizing the potential of pulse starches in innovative food applications, it provides a comprehensive guide for effective non-thermal methods that add value and align with sustainable practices.
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Affiliation(s)
- Pranita Mhaske
- AFB International, 3 Research Park Drive, St. Charles, MO 63304, USA;
| | - Asgar Farahnaky
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia;
| | - Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia;
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Kuang J, Lin Y, Wang L, Yan Z, Wei J, Du J, Li Z. Effects of PEF on Cell and Transcriptomic of Escherichia coli. Microorganisms 2024; 12:1380. [PMID: 39065148 PMCID: PMC11278777 DOI: 10.3390/microorganisms12071380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 07/04/2024] [Accepted: 07/05/2024] [Indexed: 07/28/2024] Open
Abstract
Pulsed electric field (PEF) is an up-to-date non-thermal processing technology with a wide range of applications in the food industry. The inactivation effect of PEF on Escherichia coli was different under different conditions. The E. coli inactivated number was 1.13 ± 0.01 lg CFU/mL when PEF was treated for 60 min and treated with 0.24 kV/cm. The treatment times were found to be positively correlated with the inactivation effect of PEF, and the number of E. coli was reduced by 3.09 ± 0.01 lg CFU/mL after 100 min of treatment. The inactivation assays showed that E. coli was inactivated at electrical intensity (0.24 kV/cm) within 100 min, providing an effective inactivating outcome for Gram-negative bacteria. The purpose of this work was to investigate the cellular level (morphological destruction, intracellular macromolecule damage, intracellular enzyme inactivation) as well as the molecular level via transcriptome analysis. Field Emission Scanning Electron Microscopy (TFESEM) and Transmission Electron Microscope (TEM) results demonstrated that cell permeability was disrupted after PEF treatment. Entocytes, including proteins and DNA, were markedly reduced after PEF treatment. In addition, the activities of Pyruvate Kinase (PK), Succinate Dehydrogenase (SDH), and Adenosine Triphosphatase (ATPase) were inhibited remarkably for PEF-treated samples. Transcriptome sequencing results showed that differentially expressed genes (DEGs) related to the biosynthesis of the cell membrane, DNA replication and repair, energy metabolism, and mobility were significantly affected. In conclusion, membrane damage, energy metabolism disruption, and other pathways are important mechanisms of PEF's inhibitory effect on E. coli.
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Affiliation(s)
- Jinyan Kuang
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
| | - Ying Lin
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
| | - Li Wang
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
| | - Zikang Yan
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
| | - Jinmei Wei
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
| | - Jin Du
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
| | - Zongjun Li
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; (J.K.); (Y.L.); (L.W.); (Z.Y.); (J.W.); (J.D.)
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
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Cenobio-Galindo ADJ, Hernández-Fuentes AD, González-Lemus U, Zaldívar-Ortega AK, González-Montiel L, Madariaga-Navarrete A, Hernández-Soto I. Biofungicides Based on Plant Extracts: On the Road to Organic Farming. Int J Mol Sci 2024; 25:6879. [PMID: 38999990 PMCID: PMC11241162 DOI: 10.3390/ijms25136879] [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: 05/13/2024] [Revised: 06/11/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
Phytopathogenic fungi are responsible for diseases in commercially important crops and cause major supply problems in the global food chain. Plants were able to protect themselves from disease before humans played an active role in protecting plants. They are known to synthesize a variety of secondary metabolites (SMs), such as terpenes, alkaloids, and phenolic compounds, which can be extracted using conventional and unconventional techniques to formulate biofungicides; plant extracts have antifungal activity and various mechanisms of action against these organisms. In addition, they are considered non-phytotoxic and potentially effective in disease control. They are a sustainable and economically viable alternative for use in agriculture, which is why biofungicides are increasingly recognized as an attractive option to solve the problems caused by synthetic fungicides. Currently, organic farming continues to grow, highlighting the importance of developing environmentally friendly alternatives for crop production. This review provides a compilation of the literature on biosynthesis, mechanisms of action of secondary metabolites against phytopathogens, extraction techniques and formulation of biofungicides, biological activity of plant extracts on phytopathogenic fungi, regulation, advantages, disadvantages and an overview of the current use of biofungicides in agriculture.
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Affiliation(s)
- Antonio de Jesús Cenobio-Galindo
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico; (A.d.J.C.-G.); (A.D.H.-F.); (U.G.-L.); (A.K.Z.-O.); (A.M.-N.)
| | - Alma Delia Hernández-Fuentes
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico; (A.d.J.C.-G.); (A.D.H.-F.); (U.G.-L.); (A.K.Z.-O.); (A.M.-N.)
| | - Uriel González-Lemus
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico; (A.d.J.C.-G.); (A.D.H.-F.); (U.G.-L.); (A.K.Z.-O.); (A.M.-N.)
| | - Ana Karen Zaldívar-Ortega
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico; (A.d.J.C.-G.); (A.D.H.-F.); (U.G.-L.); (A.K.Z.-O.); (A.M.-N.)
| | - Lucio González-Montiel
- Instituto de Tecnología de los Alimentos, Universidad de la Cañada, Teotitlán de Flores Magón 68540, Oaxaca, Mexico;
| | - Alfredo Madariaga-Navarrete
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico; (A.d.J.C.-G.); (A.D.H.-F.); (U.G.-L.); (A.K.Z.-O.); (A.M.-N.)
| | - Iridiam Hernández-Soto
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico; (A.d.J.C.-G.); (A.D.H.-F.); (U.G.-L.); (A.K.Z.-O.); (A.M.-N.)
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Psarianos M, Iranshahi K, Rossi S, Gottardi D, Schlüter O. Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment. Food Chem 2024; 441:138276. [PMID: 38215501 DOI: 10.1016/j.foodchem.2023.138276] [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: 04/18/2023] [Revised: 12/08/2023] [Accepted: 12/22/2023] [Indexed: 01/14/2024]
Abstract
House crickets are expected to play a significant role in the future food sector. Electrohydrodynamic (EHD) drying offers an environmentally friendly alternative to conventional drying methods. Pulsed electric fields (PEF) is a non-thermal process that facilitates conventional processes. EHD was applied to house crickets with and without PEF pretreatment, and the effect of PEF and EHD on the quality of the insects was evaluated. PEF pretreatment positively affected the oven drying at 60 °C by reducing its duration and thus decreasing the energy consumption by 14.22%. Moisture removal of EHD was not sufficient to replace oven drying, but when combined with oven drying, the overall energy consumption was reduced by >50%. PEF processing also increased the protein solubility (53.07% higher than the respective control) and antioxidant activity (24.05% higher than the respective control) of the oven-dried samples and reduced the histamine content of the EHD-dried samples (25.87% lower than the respective control).
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Affiliation(s)
- Marios Psarianos
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany.
| | - Kamran Iranshahi
- Laboratory for Biomimetic Membranes and Textiles, Empa, Swiss Federal Laboratories for Materials Science and Technology, St. Gallen 9014, Switzerland; Department of Environmental Systems Science, Swiss Federal Institute of Technology, ETH-Zurich, Zurich 8092, Switzerland.
| | - Samantha Rossi
- University of Bologna, Department of Agricultural and Food Sciences, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Davide Gottardi
- University of Bologna, Department of Agricultural and Food Sciences, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Oliver Schlüter
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany; University of Bologna, Department of Agricultural and Food Sciences, Piazza Goidanich 60, 47521 Cesena, Italy.
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Brito IPC, Silva EK. Pulsed electric field technology in vegetable and fruit juice processing: A review. Food Res Int 2024; 184:114207. [PMID: 38609209 DOI: 10.1016/j.foodres.2024.114207] [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: 12/20/2023] [Revised: 02/22/2024] [Accepted: 03/10/2024] [Indexed: 04/14/2024]
Abstract
The worldwide market for vegetable and fruit juices stands as a thriving sector with projected revenues reaching to $81.4 billion by 2024 and an anticipated annual growth rate of 5.27% until 2028. Juices offer a convenient means of consuming bioactive compounds and essential nutrients crucial for human health. However, conventional thermal treatments employed in the juice and beverage industry to inactivate spoilage and pathogenic microorganisms, as well as endogenous enzymes, can lead to the degradation of bioactive compounds and vitamins. In response, non-thermal technologies have emerged as promising alternatives to traditional heat processing, with pulsed electric field (PEF) technology standing out as an innovative and sustainable choice. In this context, this comprehensive review investigated the impact of PEF on the microbiological, physicochemical, functional, nutritional, and sensory qualities of vegetable and fruit juices. PEF induces electroporation phenomena in cell membranes, resulting in reversible or irreversible changes. Consequently, a detailed examination of the effects of PEF process variables on juice properties is essential. Monitoring factors such as electric field strength, frequency, pulse width, total treatment time, and specific energy is important to ensure the production of a safe and chemically/kinetically stable product. PEF technology proves effective in microbial and enzymatic inactivation within vegetable and fruit juices, mitigating factors contributing to deterioration while maintaining the physicochemical characteristics of these products. Furthermore, PEF treatment does not compromise the content of substances with functional, nutritional, and sensory properties, such as phenolic compounds and vitamins. When compared to alternative processing methods, such as mild thermal treatments and other non-thermal technologies, PEF treatment consistently demonstrates comparable outcomes in terms of physicochemical attributes, functional properties, nutritional quality, and overall safety.
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Affiliation(s)
- Iuri Procopio Castro Brito
- Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP:13083-862, Brazil
| | - Eric Keven Silva
- Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP:13083-862, Brazil.
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Suárez-Medina MD, Sáez-Casado MI, Martínez-Moya T, Rincón-Cervera MÁ. The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies. Foods 2024; 13:1097. [PMID: 38611401 PMCID: PMC11011431 DOI: 10.3390/foods13071097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint.
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Affiliation(s)
- María Dolores Suárez-Medina
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - María Isabel Sáez-Casado
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - Tomás Martínez-Moya
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - Miguel Ángel Rincón-Cervera
- Institute of Nutrition and Food Technology, University of Chile, Santiago 7830490, Chile
- Food Technology Division, University of Almería, 04120 Almería, Spain
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Pereira RN, Rodrigues R, Avelar Z, Leite AC, Leal R, Pereira RS, Vicente A. Electrical Fields in the Processing of Protein-Based Foods. Foods 2024; 13:577. [PMID: 38397554 PMCID: PMC10887823 DOI: 10.3390/foods13040577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological properties of numerous food proteins, including ones from emergent plant- and microbial-based sources. Currently, numerous scientific studies are underway, contributing to the emerging body of knowledge about the effects on protein properties. In this review, "Electric Field Processing" acknowledges the broader range of technologies that fall under the umbrella of using the direct passage of electrical current in food material, giving particular focus to the ones that are industrially implemented. The structural and biological effects of electric field processing (thermal and non-thermal) on protein fractions from various sources will be addressed. For a more comprehensive contextualization of the significance of these effects, both conventional and alternative protein sources, along with their respective ingredients, will be introduced initially.
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Affiliation(s)
- Ricardo N. Pereira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - Rui Rodrigues
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - Zita Avelar
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
| | - Ana Catarina Leite
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
| | - Rita Leal
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
| | - Ricardo S. Pereira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
| | - António Vicente
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
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Constantin OE, Stoica F, Rațu RN, Stănciuc N, Bahrim GE, Râpeanu G. Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review. Antioxidants (Basel) 2024; 13:100. [PMID: 38247524 PMCID: PMC10812587 DOI: 10.3390/antiox13010100] [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: 11/27/2023] [Revised: 12/22/2023] [Accepted: 01/12/2024] [Indexed: 01/23/2024] Open
Abstract
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy.
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Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Florina Stoica
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Roxana Nicoleta Rațu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
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Yao J, Chen W, Fan K. Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review. Foods 2023; 12:4321. [PMID: 38231776 DOI: 10.3390/foods12234321] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/24/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Drying is the main technical means of fruit and vegetable processing and storage; freeze drying is one of the best dehydration processes for fruit and vegetables, and the quality of the final product obtained is the highest. The process is carried out under vacuum and at low temperatures, which inhibits enzymatic activity and the growth and multiplication of micro-organisms, and better preserves the nutrient content and flavor of the product. Despite its many advantages, freeze drying consumes approximately four to ten times more energy than hot-air drying, and is more costly, so freeze drying can be assisted by means of highly efficient physical fields. This paper reviews the definition, principles and steps of freeze drying, and introduces the application mechanisms of several efficient physical fields such as ultrasonic, microwave, infrared radiation and pulsed electric fields, as well as the application of efficient physical fields in the freeze drying of fruits and vegetables. The application of high efficiency physical fields with freeze drying can improve drying kinetics, increase drying rates and maintain maximum product quality, providing benefits in terms of energy, time and cost. Efficient physical field and freeze drying technologies can be well linked to sustainable deep processing of fruit and vegetables and have a wide range of development prospects.
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Affiliation(s)
- Jianhua Yao
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Wenjuan Chen
- National Polymer Materials Industry Innovation Center Co., Ltd., Guangzhou 510530, China
| | - Kai Fan
- College of Life Science, Yangtze University, Jingzhou 434025, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou 434025, China
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