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Castellanos Fuentes AP, Bengoa A, Gagliarini N, Abraham A, de Escalada Pla MF, Flores SK. PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISATION OF A FOOD INGREDIENT BASED ON OKARA CONTAINING PROBIOTICS. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.07.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Das T, Das P, Gupta AK, Mishra P. Fabrication of flaxseed extracted gel and gellan gums containing functional sol and its application on the storage stability of matured banana. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16235] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tanuva Das
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Pallabi Das
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Arun Kumar Gupta
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Poonam Mishra
- Department of Food Engineering and Technology Tezpur University Tezpur India
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Rodriguez A, Soteras M, Campañone L. Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anabel Rodriguez
- Instituto Nacional de Tecnología Agropecuaria (INTA)‐Instituto Tecnología de Alimentos Hurlingham Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
| | | | - Laura Campañone
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA‐UNLP‐CONICET) La Plata Argentina
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Hassoun A, Carpena M, Prieto MA, Simal-Gandara J, Özogul F, Özogul Y, Çoban ÖE, Guðjónsdóttir M, Barba FJ, Marti-Quijal FJ, Jambrak AR, Maltar-Strmečki N, Kljusurić JG, Regenstein JM. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants (Basel) 2020; 9:E882. [PMID: 32957633 PMCID: PMC7555908 DOI: 10.3390/antiox9090882] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/06/2020] [Accepted: 09/15/2020] [Indexed: 01/12/2023] Open
Abstract
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.
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Affiliation(s)
- Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromsø, Norway
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | - Yeşim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | | | - María Guðjónsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, 113 Reykjavík, Iceland;
- Matis, Food and Biotech R&D, 113 Reykjavík, Iceland
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Francisco J. Marti-Quijal
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Nadica Maltar-Strmečki
- Ruđer Bošković Institute, Division of Physical Chemistry, Bijenička c. 54, 10 000 Zagreb, Croatia;
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
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Hassan B, Chatha SAS, Hussain AI, Zia KM, Akhtar N. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. Int J Biol Macromol 2018; 109:1095-1107. [DOI: 10.1016/j.ijbiomac.2017.11.097] [Citation(s) in RCA: 457] [Impact Index Per Article: 76.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 11/10/2017] [Accepted: 11/15/2017] [Indexed: 12/18/2022]
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9
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Jotarkar PS, Panjagari NR, Singh AK, Arora S. Effect of whey protein-iron based edible coating on the quality of Paneer and process optimisation. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12478] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Parameshwar S Jotarkar
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Narender R Panjagari
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Ashish K Singh
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Sumit Arora
- Dairy Chemistry Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
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Lemes GF, Marchiore NG, Moreira TFM, Da Silva TBV, Sayer C, Shirai MA, Gonçalves OH, Gozzo AM, Leimann FV. Enzymatically crosslinked gelatin coating added of bioactive nanoparticles and antifungal agent: Effect on the quality of Benitaka grapes. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.050] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Versino F, Lopez OV, Garcia MA, Zaritzky NE. Starch-based films and food coatings: An overview. STARCH-STARKE 2016. [DOI: 10.1002/star.201600095] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Florencia Versino
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos); Facultad de Ciencias Exactas; UNLP - CONICET; Calle 47 y 116 La Plata (B1900AJJ); Buenos Aires Argentina
- Facultad de Ingeniería; UNLP; Argentina
| | - Olivia V. Lopez
- PLAPIQUI (UNS-CONICET), Departamento de Ingeniería Química; UNS; Camino La Carrindanga; Bahía Blanca Argentina
| | - Maria A. Garcia
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos); Facultad de Ciencias Exactas; UNLP - CONICET; Calle 47 y 116 La Plata (B1900AJJ); Buenos Aires Argentina
| | - Noemi E. Zaritzky
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos); Facultad de Ciencias Exactas; UNLP - CONICET; Calle 47 y 116 La Plata (B1900AJJ); Buenos Aires Argentina
- Facultad de Ingeniería; UNLP; Argentina
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