Recent Advances in Acoustic Technology in Food Processing

The development of food industry technologies and increasing the sustainability and effectiveness of processing comprise some of the relevant objectives of EU policy. Furthermore, advances in the development of innovative non-thermal technologies can meet consumers' demand for high-quality, safe, nutritious, and minimally processed foods. Acoustic technology is characterized as environmentally friendly and is considered an alternative method due to its sustainability and economic efficiency. This technology provides advantages such as the intensification of processes, increasing the efficiency of processes and eliminating inefficient ones, improving product quality, maintaining the product's texture, organoleptic properties, and nutritional value, and ensuring the microbiological safety of the product. This review summarizes some important applications of acoustic technology in food processing, from monitoring the safety of raw materials and products, intensifying bioprocesses, increasing the effectiveness of the extraction of valuable food components, modifying food polymers' texture and technological properties, to developing biodegradable biopolymer-based composites and materials for food packaging, along with the advantages and challenges of this technology.

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.