Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties

Barba, Francisco J.; Roohinejad, Shahin; Ishikawa, Kenji; Leong, Sze Ying; Bekhit, Alaa El‐Din A.; Saraiva, Jorge A.; Lebovka, Nikolaï

doi:10.1016/j.tifs.2020.03.032

Cited by 44 publications

(16 citation statements)

References 93 publications

(114 reference statements)

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“…However, this technology is not widely used by the food industry, with key considerations to user uptake depending on several reasons that include cost and instrument availability, whether the application is online or in-field and training of staff [41,147,148]. In addition to the aforementioned vibrational spectroscopic methods, the potential of other spectroscopic techniques, such as fluorescence spectroscopy, nuclear magnetic resonance (NMR), and electron spin resonance (ESR) has been widely explored in several thermal and non-thermal treatment applications [33,149,150].…”

Section: Brief Overview Of Spectroscopic Techniquesmentioning

confidence: 99%

“…In addition to the aforementioned vibrational spectroscopic methods, the potential of other spectroscopic techniques, such as fluorescence spectroscopy, nuclear magnetic resonance (NMR), and electron spin resonance (ESR) has been widely explored in several thermal and non-thermal treatment applications [33,149,150].…”

Section: Brief Overview Of Spectroscopic Techniquesmentioning

confidence: 99%

“…Several non-thermal processing techniques that rely on radiolysis (UV and irradiation), electric (e.g., pulsed electric field and high voltage arc discharge), ultrasound, HPP, and plasma treatments can produce radical species. The produced radical species can impact the quality of food and can be measured by electron spin resonance (ESR) [149,238], although only few studies have been reported in this regard [239][240][241]. Bolumar and coworkers [240] demonstrated the onset of lipid oxidation in meat after HPP treatment and radicals (generated from protein and iron) were found in the myofibrillar and sarcoplasmic protein fraction.…”

Section: Non-thermal Treatmentsmentioning

confidence: 99%

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

et al. 2020

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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.

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Section: Brief Overview Of Spectroscopic Techniquesmentioning

confidence: 99%

Section: Brief Overview Of Spectroscopic Techniquesmentioning

confidence: 99%

Section: Non-thermal Treatmentsmentioning

confidence: 99%

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

et al. 2020

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“…The same research team obtained similar results when the effects of gelatin active coating containing eugenol/β-cyclodextrin emulsions combined with superchilling [ 217 ]. Zhu et al [ 218 ] that the effect of nutmeg (N, Myristica fragrans Houtt ) EO encapsulated solid liposomes (NEO-SLP) and cold nitrogen plasma treated NEO-SLP (P-NEO-SLP) were studied with pork tenderloin meat batters. The results of water holding capacity measured by NMR showed that more water was entrapped in the protein gels after P-NEO-SLP addition, due to the increased and strengthened protein-protein interaction as more proteins that were less oxidized were involved in protein entanglement [ 218 ].…”

Section: Spectroscopic Monitoring Techniquesmentioning

confidence: 99%

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

et al. 2020

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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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“…This can be expected, as TPC gives a major contribution to very good antioxidant properties of apple juices. By using EPR method it is possible to detect undesirable changes in treated foods by identifying the nature of free radicals generated by cold plasma treatment (Barba et al, 2020). Furthermore, no significant influence neither of treatment time, frequency, or temperature (p>0.05) on antioxidant activity, gives a good promise that the applied treatment retains original properties of monitored samples.…”

Section: Evaluation Of Antioxidant Activitymentioning

confidence: 99%

Impact of heat-assisted HVED plasma treatment on quality of apple juice

Pavičić

Šeremet

Maltar-Strmečki

et al. 2020

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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High voltage electrical discharge (HVED) plasma processing receives more and more attention due to its potential to assure microbial safety and retain quality of treated products. The influence of combined thermal and high voltage electrical discharge plasma treatment on apple juice quality was investigated. Apple juice samples were treated under defined plasma treatment parameters of time (3, 6 and 9 min), frequency (60, 90 and 120 Hz) and temperature (30, 40 and 50 oC) in hybrid plasma reactor. Prior to treatment, juice samples were inoculated with Saccharomyces cerevisiae ATCC 204508 to investigate inactivation possibilities of plasma treatment on yeasts as common juice microorganisms. Quality parameters (pH, electrical conductivity, phenolic content and antioxidant activity) of treated and untreated apple juice were investigated and compared. Results have shown effectiveness of HVED plasma treatment in yeast inactivation up to 6.6 log10 in 9 min of treatment at 120 Hz and temperature of 40 oC. In treated samples there were no significant changes in phenolic content.

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Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties

Cited by 44 publications

References 93 publications

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

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

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Impact of heat-assisted HVED plasma treatment on quality of apple juice

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