Emerging Technologies for Targeted Food Processing

Knorr, Dietrich; Froehling, A.; Jaeger, Henry; Reineke, Kai; Schlueter, Oliver; Schoessler, K.

doi:10.1007/978-1-4614-7906-2_17

Cited by 9 publications

(8 citation statements)

References 176 publications

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“…Extraction assisted by a pulsed electric field can enable cold diffusion based on the transformation or destruction of cell membranes when submitted to an external electric field, increasing the electrical conductivity and the permeability of the intracellular material [19,20]. Furthermore, the method applied for extraction can shorten the extraction time, decrease the temperature of the extraction operations, boost the extraction yield and even increase the quality of the target extract with less impurities [21][22][23][24][25][26].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-synergized electrostatic field extraction of total flavonoids from Hemerocallis citrina baroni

Yang

Geng

et al. 2017

Ultrasonics Sonochemistry

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The total flavonoids from Hemerocallis citrina baroni are regarded as a green and natural health care product with many beneficial impacts on human health. In this study, ultrasound-synergized electrostatic field extraction (UEE) of the total flavonoids (TF) from H. citrina was investigated. Significant independent variables of the extraction, including the electrostatic field, ultrasonic power, ethanol concentration and extraction time, were optimized using the Box-Behnken (BB) method, and the optimal extraction conditions were obtained by response surface methodology (RSM). The extraction yield using UEE was compared with the yields obtained using only ultrasound extraction (UE) and water bath extraction (WE), using a UV-vis spectrophotometer. The best extraction yield of 1.536% using UEE was achieved under the following optimal conditions: electrostatic field of 7kV, ultrasonic power of 500W, ethanol concentration of 70% and extraction time of 20min. The optimal solid-liquid ratio (1:25g/mL) and extraction temperature (55°C) were determined by single factor experiments. Compared to other extraction methods, UEE not only increases the extraction yield of TF but also exhibits an excellent antioxidant activity in assays of the scavenging capacity for DPPH, hydroxyl and superoxide anion radicals. The availability of the UEE method can be supported by the ultrasonic cavitation effect, which plays the most important role in the UEE method. The electrostatic field can be regarded as a random disturbance for sonication, which can strengthen the cavitation effect and increase the cavitation yield. Moreover, the amount of iodine release in potassium iodide solution well validated the synergetic effect between the ultrasound and electrostatic field.

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Section: Introductionmentioning

confidence: 99%

Ultrasound-synergized electrostatic field extraction of total flavonoids from Hemerocallis citrina baroni

Yang

Geng

et al. 2017

Ultrasonics Sonochemistry

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“…However, it is difficult to apply this principle to conduction-heating foods (Silva, Hendrickx, Oliveira, & Tobback, 1992). Due to these limitations, combined with the increased consumer perception towards more healthy and convenient foods, alternative approaches resulting in gentle preservation of foods have been investigated by food industries and researchers: (i) advanced heating techniques resulting in reduced heating and cooling times (Awuah et al, 2007); and (ii) novel processing technologies introducing a processing variable other than heat (Knorr, Froehling, Jaeger, Reineke, Schlueter, & Schoessler, 2011).…”

Section: Introductionmentioning

confidence: 99%

Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes

Kebede¹,

Grauwet²,

Tabilo‐Munizaga

et al. 2013

Food Chemistry

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“…There are a number of suppositions that free radicals are generated by cold plasma. The free radicals are usually very quick to undergo oxidation and may result in lipid deterioration and destruction of inherent antioxidants, leaving the food with an undesirable taste and aroma [ 113 , 185 , 186 , 187 , 188 , 189 ]. Foods subject to cold plasma are believed to have challenges of attaining a 5-log decrease of bacteria cells or spores when used singly.…”

Section: Demerits Associated With the Selected Non-thermal Food Processing Techniquesmentioning

confidence: 99%

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Chacha

Zhang

Ofoedu

et al. 2021

Foods

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The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.

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Emerging Technologies for Targeted Food Processing

Cited by 9 publications

References 176 publications

Ultrasound-synergized electrostatic field extraction of total flavonoids from Hemerocallis citrina baroni

Ultrasound-synergized electrostatic field extraction of total flavonoids from Hemerocallis citrina baroni

Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

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