Landmarks in the historical development of twenty first century food processing technologies

Misra, N.N.; Koubàa, Mohamed; Roohinejad, Shahin; Juliano, Pablo; Alpas, Hami; Inácio, Rita S.; Saraiva, Jorge A.; Barba, Francisco J.

doi:10.1016/j.foodres.2017.05.001

Cited by 253 publications

(149 citation statements)

References 215 publications

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“…Innovative processing : A novel trend in the development of nonthermal food technologies has originated from consumer demand for safe, high‐quality and fresh‐like juices. Although thermal processing ensures both safety and extended shelf life, it can significantly affect nutritive and quality parameters (Bursać Kovačević and others ; Misra and others ). Significant effort has been made to preserve the flavor and functional characteristics of fresh juices, after thermal processing, and avoid the typical “cooked flavor” of processed juices.…”

Section: Food Safety: Preservation By Microbial Inactivation and Hygimentioning

confidence: 99%

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Putnik

Barba

Lorenzo

et al. 2017

Comp Rev Food Sci Food Safe

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Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.

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Section: Food Safety: Preservation By Microbial Inactivation and Hygimentioning

confidence: 99%

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Putnik

Barba

Lorenzo

et al. 2017

Comp Rev Food Sci Food Safe

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“…However, during heat processing some of the beneficial compounds of apple juices are lost or their amount decreased (Barba, Esteve, & Frígola, ). Therefore, over the last years, there has been a continuous search for innovative processing technologies, such as moderate electric field (Gavahian, Chu, & Sastry, ; Sulaiman, Farid, & Silva, ; Walkling‐Ribeiro et al, ), UV light (Walkling‐Ribeiro et al, ), ohmic heating (Misra et al, ), microwaves (Marszałek, Woźniak, Skąpska, & Mitek, ), ultrasound (Ferrentino & Spilimbergo, ; Sulaiman et al, ), filtration (Zhu et al, ), supercritical carbon dioxide (Marszałek et al, ), and high pressure processing (HPP) (Barba et al, ; Barba, Koubaa, do Prado‐Silva, Orlien, & Sant'Ana, ), which can allow inactivating microorganisms and enzyme activity of juices, and at the same time, better preserving the nutritional, physicochemical, and sensorial qualities of juices.…”

Section: Introductionmentioning

confidence: 99%

Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

Marszałek

Szczepańska

Starzonek

et al. 2019

J Food Process Engineering

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The effect of high pressure processing (HPP) (200–600 MPa/5–45°C/1–15 min) on the enzyme activity and some quality parameters of cloudy apple juice during subsequent storage (4°C for 12 weeks) was investigated. Statistical analysis showed that pressure, temperature, and time had a significant effect (p < 0.05) on tissue enzyme activity, decreasing the activity of polyphenol oxidases (PPO) and peroxidases (POD). No significant changes in physicochemical parameters (pH, total soluble solids, sugars, and vitamin C) were observed after HPP treatments. The main polyphenols detected in apple juice were dichydrochalcones, being phloridzin the predominant (48.8 mg/L), and flavanols, with the highest concentration of (−) epicatechin (20.6 mg/L) followed by (+) catechin (6.4 mg/L) and procyanidin B1 (1.9 mg/L). Moreover, the application of HPP treatment significantly decreased gallic acid, all flavanols and dichydrochalcones. The storage time significantly affected total polyphenol content (TPC) and selected phenolic compounds, but the most stable were TPC. Practical applications This study demonstrated that nutritional quality of cloudy not produced from concentrate apple juice after high pressure processing (HPP) and during subsequent cold storage. HPP significantly influenced on tissue oxidoreductive enzymes decreasing their residual activity below 1 and 33%, respectively, for polyphenol oxidases and peroxidases. The results showed that HPP might be a useful method for preservation apple products, resulting higher color stability due to the inhibition of enzymatic reactions during storage time.

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“…The application of this technique helps to reduce the water content of the plants and prevents their microbial spoilage as well as enzymatic degradation (Ahmad‐Qasem et al, ). Among different drying methods, microwave drying (MD) is a relatively newer compared to other traditional dehydration techniques (e.g., convective air drying (cabinet, tunnel, fluidized bed, thin layer), spray drying, drum drying, vacuum drying (VD), freeze drying (FD), and foam mat drying) and cheaper, in which dipole heating results in removing the water from the product surface (Koubaa et al, ; Misra et al, ; Sadeghi, Mirzabeigi Kesbi, & Mireei, ).…”

Section: Introductionmentioning

confidence: 99%

“…Drying is the most commonly commercial technique employed before extraction of high added-value compounds from plant materials. (Koubaa et al, 2016;Misra et al, 2017;Sadeghi, Mirzabeigi Kesbi, & Mireei, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Şahın

Elhussein

Bilgin

et al. 2018

J Food Process Preserv

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The purpose of this research was to study the effect of microwave drying (MD) on the major phenolic compound oleuropein, total phenolic and flavonoid contents, and antioxidant activity of the olive leaves. The results were compared to those obtained after using freeze drying (FD), vacuum drying (VD), oven drying (OD), and ambient air‐drying (AAD). Response surface methodology, using a central composite face‐centerd design, was used to optimize the effects of microwave irradiation power (300–500 W), solid mass (1.5–2.5 g), and drying time (4–6 min) on oleuropein and other olive leaves antioxidant compounds. The second‐order models were found highly adequate with very low root mean squared deviation (RMSD) and high coeffecient of determination (R2) values. The results of MD under optimum conditions (2.085 g sample at 459.257 W for 6 min of drying period) has demonstrated to be the best drying method followed by FD, VD, OD, and AAD. Practical applications Olive leaves are agricultural waste which contains significant amounts of valuable compounds such as oleuropein and phenolic compounds. Nowadays, application of these compounds has attracted considerable interest as food additives and/or nutraceuticals in both food and pharmaceutical industries. Several methods have been applied for the extraction of phenolic compounds from olive leaves and by‐products. However, to obtain higher extraction yield, it is important to reduce the water content of the samples before extraction. This study demonstrates the feasibility of using microwave drying as a promising technique compared to other methods (e.g., freeze‐, vacuum‐, oven‐, and ambient air‐drying) for drying of olive leaves with minimum changes in total phenolic, flavonoids, antioxidant activity, and oleuropein contents.

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Landmarks in the historical development of twenty first century food processing technologies

Cited by 253 publications

References 215 publications

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

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