Guidelines on reporting treatment conditions for emerging technologies in food processing

Gómez‐López, Vicente M.; Pataro, Gianpiero; Tiwari, Brijesh K.; Gozzi, Mario; Meireles, M. Ângela A.; Wang, Shaojin; Güamis, B.; Pan, Zhongli; Ramaswamy, Hosahalli S.; Sastry, Sudhir K.; Kuntz, F.; Cullen, Patrick J.; Vidyarthi, Sriram K.; Ling, Bo; Quevedo, Joan Miquel; Strasser, A.; Vignali, Giuseppe; Veggi, Priscilla C.; Gervilla, R.; Kotilainen, Heidi; Pelacci, Massimiliano; Viganó, Juliane; Morata, Antonio

doi:10.1080/10408398.2021.1895058

Cited by 37 publications

(15 citation statements)

References 164 publications

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“…color, flavor, and nutrients, affecting vitamins and volatile sensory components) and sensory properties. Conversely, nonthermal technologies are suitable alternatives for preservation, especially for foods that are heat-sensitive, nutritious, sensory and functional (Bhargava et al, 2021;Gómez-López et al, 2021;Knorr et al, 2011). In particular, Cape gooseberry juice (Ordóñez-Santos et al, 2017), watermelon juice (Yıkmış, 2020), Açai juice (de Souza Carvalho et al, 2020), kiwi juice , strawberry juice , prebiotic soursop whey beverage (Guimarães et al, 2019), Chokanan mango juice (Santhirasegaram et al, 2013), mulberry juice fermented with lactic acid (Kwaw et al, 2018), and Uruset apple vinegar (Yıkmış, 2019b), where ultrasound technology enriches the quality of foods, are available.…”

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confidence: 99%

Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Yıkmış

Bozgeyik

Levent

et al. 2021

J. Food Process. Preserv.

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Vinegar contains lots of bioactive ingredients produced by various fermentation techniques. Thanks to the functions of these nutrients, it is possible to regulate immunoregulation, cell metabolism, anticoagulation, antioxidation and improve brain development. It also contains bioactive components, antioxidative activity, liver protection functions, regulation of lipid metabolism, polyphenols, melanoidins, organic acids and tetramethylpyrazine, glucose control and blood pressure, and fatigue-relieving and antitumor properties (Xia et al., 2020). However, studies are needed to enrich the bioactive components of vinegar and to define the nutritional content of new products. In recent years, non-thermal technologies are widely used to enrich the bioactive components of liquid foods. The most important of these is ultrasound technology (Knorr et al., 2011).Ultrasound technology improves food and is also economical and environmentally friendly. Due to its multifunctional properties, it has wide applications in the liquid food industry (Dolas et al., 2019;Yuan et al., 2021). At the same time, thermal pasteurization is the most widely used preservation technology.However, it has negative effects on the quality of food (spoiling

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confidence: 99%

Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Yıkmış

Bozgeyik

Levent

et al. 2021

J. Food Process. Preserv.

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“…The intensity can be higher than 10 6 fold that of sunlight at sea level in the summer midday and the duration ranges from micro to milliseconds. Detailed parameters for pulsed light processing conditions have recently been revised [ 97 ]. The temperature rise after standard PL treatments is usually less than 5 °C, so it can be considered a mild non-thermal technology that can be used in delicate foods [ 96 ].…”

Section: Pulsed Lightmentioning

confidence: 99%

Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins

et al. 2021

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Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity.

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“…and the low fermentative yield, which generally results in poor implantation compared to Sc. To improve this, the use of non-thermal emerging technologies is compelling and effective because they can effectively eliminate wild yeasts, but also have little impact on the sensory components of the musts, that is, the aroma, pigments, and flavors [ 73 , 81 , 82 , 83 ].…”

Section: Increasing the Implantation Of Non- Saccharomyces As Bioprotective Tools Using Emerging Non-thermal Technologmentioning

confidence: 99%

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

et al. 2021

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Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservatives such as SO2. Bioacidification reduces the development of spoilage yeasts and bacteria, but also increases the amount of molecular SO2, which allows for lower total levels. The use of non-Saccharomyces yeasts, such as Lachancea thermotolerans, results in effective acidification through the production of lactic acid from sugars. Furthermore, high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some effect on Brettanomyces. Additionally, the use of yeasts with hydroxycinnamate decarboxylase (HCDC) activity can be useful to promote the fermentative formation of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol precursors. This biotechnology increases the amount of stable pigments and simultaneously prevents the formation of high contents of ethylphenols, even when the wine is contaminated by Brettanomyces.

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Guidelines on reporting treatment conditions for emerging technologies in food processing

Cited by 37 publications

References 164 publications

Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

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