Green technologies for food processing: Principal considerations

López‐Pedrouso, María; Díaz-Reinoso, Beatriz; Jose, Manisha; Cravotto, Giancarlo; Barba, Francisco J.; Moure, Andrés; Domı́nguez, Herminia; Daprà, Franco

doi:10.1016/b978-0-12-814174-8.00003-2

Cited by 10 publications

(4 citation statements)

References 298 publications

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“…For example, in some cases the large number of viable hydroxyl groups induce an increase of the free volumes in the blend matrix, leading to highly flexible films [ 114 ]. In contrast, the rigid aromatic and heterocyclic rings of flavonoids can act as physical crosslinkers of the polymer chains, improving the tensile strength and elastic modulus of the film [ 2 ].…”

Section: Bio-active Packagingmentioning

confidence: 99%

“…Among the main pillars of this multifaceted process, it is worth citing three lines of research that have deeply contributed to re-define the concept of “ Food Technology ” [ 2 ]: Substitution of thermal techniques and chemical sanitisation with green alternatives in order to reduce the consumption of resources and the impact on food quality. Extraction of added-value compounds from renewable sources (e.g., food by-products) and their application as alternatives to conventional preservatives and additives.…”

Section: Introductionmentioning

confidence: 99%

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The Green Era of Food Packaging: General Considerations and New Trends

et al. 2022

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Recently, academic research and industries have gained awareness about the economic, environmental, and social impacts of conventional plastic packaging and its disposal. This consciousness has oriented efforts towards more sustainable materials such as biopolymers, paving the way for the “green era” of food packaging. This review provides a schematic overview about polymers and blends of them, which are emerging as promising alternatives to conventional plastics. Focus was dedicated to biopolymers from renewable sources and their applications to produce sustainable, active packaging with antimicrobial and antioxidant properties. In particular, the incorporation of plant extracts, food-waste derivatives, and nano-sized materials to produce bio-based active packaging with enhanced technical performances was investigated. According to recent studies, bio-based active packaging enriched with natural-based compounds has the potential to replace petroleum-derived materials. Based on molecular composition, the natural compounds can diversely interact with the native structure of the packaging materials, modulating their barriers, optical and mechanical performances, and conferring them antioxidant and antimicrobial properties. Overall, the recent academic findings could lead to a breakthrough in the field of food packaging, opening the gates to a new generation of packaging solutions which will be sustainable, customised, and green.

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Section: Bio-active Packagingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Green Era of Food Packaging: General Considerations and New Trends

et al. 2022

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“…The development of more efficient and sustainable food processes is then of utmost importance and should guarantee enhanced quality and safety, but also increased energy efficiency, reduced water consumption and mitigation of gas and effluent emissions. Over the last decade, the so-called "green" processing technologies -such as the case of High Hydrostatic Pressure (HHP), Ohmic Heating (OH), Pulsed electric Fields (PEF) -bring new opportunities to re-design food processing, while reducing the environmental footprint and improving nutritional quality of food products without compromising preservation (López-Pedrouso et al, 2019;). Fig.…”

Section: Green Processingmentioning

confidence: 99%

Emergent food proteins – Towards sustainability, health and innovation

Fasolin

Pereira

Pinheiro

et al. 2019

Food Research International

178

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There is an increasing demand for alternative and sustainable protein sources, such as vegetables, insects and microorganisms, that can meet the nutritional and sensory pleasantness needs of consumers. This emergent interest for novel protein sources, allied with "green" and cost-effective processing technologies, such as high hydrostatic pressure, ohmic heating and pulsed electric fields, can be used as strategies to improve the consumption of proteins from sustainable sources without compromising food security. In addition to their nutritional value, these novel proteins present several technological-functional properties that can be used to create various protein systems in different scales (i.e., macro, micro and nano scale), which can be tailored for a specific application in innovative food products. However, in order for these novel protein sources to be broadly used in future food products, their fate in the human gastrointestinal tract (e.g., digestion and bioavailability) must be assessed, as well as their safety for consumers must be clearly demonstrated. In particular, these proteins may become novel allergens triggering adverse reactions and, therefore, a comprehensive allergenicity risk assessment is needed. This review presents an overview of the most promising alternative protein sources, their application in the production of innovative food systems, as well as their potential effects on human health. In addition, new insights on sustainable processing strategies are given.

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“…In this instance, emerging sterilization technologies such as ohmic heating, microwave heating, irradiation, pulsed electric field, high hydrostatic pressure, and their combinations are gradually being investigated as alternatives to conventional methods [8]. Microwave heating is an innovative technology that converts electrical energy into thermal energy by the rotation of water molecules and ions in an alternating field [9].…”

Section: Introductionmentioning

confidence: 99%

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

Xue,

Luan

et al. 2023

Foods

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Microwave sterilization is a novel potential sterilization technology to improve food quality. An industrial microwave sterilization system was used to sterilize imitation crab meat under thermal processing intensity F0 = 1, 2, 3. The characteristics of the microwave process, such as heating rate, processing time, and C100, were calculated. In addition, the quality of processed imitation crab meat was investigated. Compared with the conventional retort method, microwave sterilization significantly shortened the processing time of imitation crab meat by 63.71% to 72.45%. Under the same thermal processing intensity, microwave sterilization has demonstrated better results than retort sterilization in terms of water-holding capacity, color, and texture. Furthermore, microwave-treated imitation crab meat ingredients had a greater capacity to bind water molecules and obtained a more appropriate secondary protein structure. In addition, microwave technology can better preserve the unsaturated fatty acids (UFA) of imitation crab meat, which are 9.14%, 1.19%, and 0.32% higher than the traditional method at F0 = 1, 2, 3. The results would provide useful data for the subsequent research and development of ready-to-eat surimi products.

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Green technologies for food processing: Principal considerations

Cited by 10 publications

References 298 publications

The Green Era of Food Packaging: General Considerations and New Trends

The Green Era of Food Packaging: General Considerations and New Trends

Emergent food proteins – Towards sustainability, health and innovation

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

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