Advances in radio frequency pasteurisation equipment for liquid foods: a review

Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer‐oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource‐efficient processes for consumers food preference, acceptance, and needs are provided.

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“…(Altemimi et al., 2019; Jiao et al., 2018; Orsat & Raghavan, 2014; Piyasena et al., 2003; Soto‐Reyes et al., 2022; Wang & Li, 2023)…”

Section: Resilient Food Technologiesmentioning

confidence: 99%

Processed foods: From their emergence to resilient technologies

Knorr

Sevenich

2023

Comp Rev Food Sci Food Safe

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“…To inactivate endogenous enzymes, RF can swiftly transmit energy to every portion of a bulk food product, such as a full apple (Tian, Yan, et al., 2018). Additionally, RF heating also promotes microbial inactivation via thermal effect, including irreversible denaturizing enzymes, proteins, and nucleic acids, which then ensures the safety of the apple or the other food products (Soto‐Reyes et al., 2022).…”

Section: Inhibition Of Enzymatic Browningmentioning

confidence: 99%

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

Arnold

Gramza‐Michałowska

2022

Comp Rev Food Sci Food Safe

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Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2-3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.

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“…(2021) show developments for pasteurisation of seeds and their products, while Soto‐Reyes et al . (2022) present RF equipment and assessed conditions for pasteurisation of liquid foods. Other important RF application is the disinfestation process for kernels of high economic importance: Carbajal‐Padilla et al .…”

Section: Radio Frequency Heating For Food Processingmentioning

confidence: 99%

Advances in radio frequency pasteurisation equipment for liquid foods: a review

Cited by 15 publications

References 65 publications

Processed foods: From their emergence to resilient technologies

Processed foods: From their emergence to resilient technologies

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

Advances in food thermal processing: frying strategies and radio frequency heating

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