Current status of emerging food processing technologies in Latin America: Novel non-thermal processing

Hernández-Hernández, H.M.; Moreno-Vilet, Lorena; Villanueva-Rodríguez, Socorro Josefina

doi:10.1016/j.ifset.2019.102233

Cited by 106 publications

(84 citation statements)

References 265 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Unfortunately, these technologies use high temperatures that cause undesirable changes on different properties (nutrients, flavor and color, among others), since these quality properties contain endless thermolabile and thermostable compounds that are degraded, and thus, the organoleptic properties are affected, resulting in possible rejection by consumers [ 4 ]. Hence, emerging non-thermal technologies have been investigated in the food processing sector to concentrate liquids, and thus, to retain their quality attributes [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Orellana‐Palma

Tobar-Bolaños

Casas-Forero

et al. 2020

Foods

View full text Add to dashboard Cite

This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes were analyzed every 7 days. CBCC had significant effects in the calafate juice, since in the last cycle, the cryoconcentrate reached a high value of total soluble solids (TSS, ≈42 °Brix), with final attractive color, and an increase of approximately 2.5, 5.2, 5.1, 4.0 and 5.3 times in relation to the fresh juice values, for total bioactive compounds (TBC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC), respectively. However, at 35 days under storage, these values decreased by 5%, 13%, 15%, 19%, 24% and 27%, for TSS, TBC, DPPH, ABTS, FRAP and ORAC, respectively. Additionally, until the day 14, the panelists indicated a good acceptability of the reconstituted cryoconcentrate. Therefore, CBCC can be considered a novel and viable technology for the preservation of quality attributes from fresh calafate juice with interesting food applications of the cryoconcentrates due to their high stability during storage time in comparison to the fresh juice.

show abstract

Section: Introductionmentioning

confidence: 99%

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Orellana‐Palma

Tobar-Bolaños

Casas-Forero

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…One of the main advantages of novel thermal processing compared to traditional thermal treatments is the fact that the treated products are heated internally and not through the surface, resulting in fast volumetric heating [2,12,14]. Several review papers have been published recently dealing with either thermal and non-thermal processing treatments [15,19,38,39] or with analytical methods [34,35,[40][41][42][43]. However, to the best of our knowledge, this is the first review paper that covers a wide range of both processing and preservation treatments as well as assessment methods used to monitor quality changes in muscle foods occurring during or following the application of treatments.…”

Section: Thermal Processingmentioning

confidence: 99%

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

View full text Add to dashboard Cite

Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.

show abstract

“…The same has happened with foods that contain chemical additives, mainly chemical preservatives that are rejected by consumers (Bahrami et al, 2020; Huang, Wu, Lu, Shyu, & Wang, 2017). Thus, emerging technologies for food processing have often been cited by researchers as an alternative to conventional heat treatments (Hernández ‐ Hernández, Moreno ‐ Vilet, & Villanueva ‐ Rodríguez, 2019). As a result, several technologies have been driven and studied thoroughly to provide a solution to consumer demand for convenience and sensory quality (Lavilla & Gayán, 2018).…”

Section: Introductionmentioning

confidence: 99%

High‐pressure processing effects on the barrier properties of flexible packaging materials

Júnior

Alves

Moreira

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

Current status of emerging food processing technologies in Latin America: Novel non-thermal processing

Cited by 106 publications

References 265 publications

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

High‐pressure processing effects on the barrier properties of flexible packaging materials

Contact Info

Product

Resources

About