Shelf life, physicochemical and antioxidant properties of red cactus pear pulque processed by ohmic heating and by conventional pasteurization

Alcántara-Zavala, Alejandra Elizabeth; Figueroa‐Cárdenas, Juan de Dios

doi:10.1016/j.ijgfs.2022.100497

Cited by 5 publications

(2 citation statements)

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“…Alcántara-Zavala and Figueroa-Cárdenas [ 125 ] reported that the use of ohmic heating technology effectively prolonged the shelf life of red cactus pear pulque, better retained its quality attributes, and preserved beneficial microbial content, suggesting its potential for wider use in cactus-based beverage processing. El-Sayed and Ramadan [ 126 ] reported that the fermentation of rice milk beverages fortified with cactus pear and physalis pulps significantly improved product quality, increasing antioxidant properties and maintaining probiotic viability over 12 days of storage at 5 °C, with the beverage containing 20% cactus pear pulp showing the highest overall acceptability.…”

Section: Future Trends For Technological Application Of Cacti-derived...mentioning

confidence: 99%

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

Monteiro

Almeida

Santos

et al. 2023

Foods

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The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant’s production. Our study provides an overview of the potential of cacti for the food industry to encourage the sustainable cultivation of underutilized cactus species and their commercial exploitation. The commercial production of cacti has advantages over other agricultural practices by mitigating damage to ecosystems and encouraging migration to sustainable agriculture. The application of cactus ingredients in food development has been broad, whether in producing breads, jellies, gums, dyes, probiotics, and postbiotic and paraprobiotic foods. However, in the field of probiotic foods, future research should focus on technologies applied in processing and researching interactions between probiotics and raw materials to determine the functionality and bioactivity of products.

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Section: Future Trends For Technological Application Of Cacti-derived...mentioning

confidence: 99%

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

Monteiro

Almeida

Santos

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…In addition, the absence of waste products and the very low operating costs appear as advantages of the ohmic system (Ding et al, 2021). Hence, there are several applications of ohmic heating, such as extraction, evaporation, cooking, and thawing (Jittanit et al, 2017;Parmar et al, 2018;Angel-Rendon et al, 2019;Gavahian et al, 2019;Makroo et al, 2020;Sabanci and Icier, 2020;Cevik and Icier, 2020;Alcantara-Zavala and Figueroa-Cardenas, 2022). Currently, ohmic heating has been used to cook grains and pasta in some studies where it was reported that there were no significant differences in the textural properties of the foods treated with the ohmic and conventional cooking treatments (Jittanit et al, 2017;Gavahian et al, 2019;Rokhbin et al, 2021;Goksu et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Ohmic Heating on the Quality Properties of Couscous during Cooking

OMAÇ,

GOKSU,

IŞIK

et al. 2023

Black Sea Journal of Agriculture

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Couscous has been widely eaten around the world because it has a low glycemic index, is low in fat, and is simple to prepare. However, it should be cooked before consumption. Therefore, novel heating methods, such as ohmic heating, can be used to cook couscous. This study aimed to investigate the potential use of ohmic heating at a voltage gradient of 17 V/cm to cook couscous and compare it with the conventional cooking method. To determine the effect of ohmic heating and conventional methods on the quality properties (color, texture profile analysis, cooking loss, moisture content, and weight increase (%)) of couscous, samples were cooked in a 0.1% salt solution. The samples were analyzed at different cooking times (4, 8, 12, and 16 min). The results obtained in the present study revealed that the total color difference also increased with an increase in cooking time. In addition, similar trends were observed for cooking loss, moisture content, and weight gain. Furthermore, the couscous samples treated with ohmic heating and conventional heating methods were completely cooked after 12 minutes. Overall, compared to the conventional cooking method, the ohmic heating process did not induce any negative effects on the quality parameters of couscous.

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Trends, Recent Advances, and Application of Pulsed Electric Field in Food Processing: A Review

Alkanan,

Altemimi,

Younis

et al. 2024

ChemBioEng Reviews

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Generally, thermal inputs dominate the food processing industry for food preservation. Pulsed electric field (PEF) is one of the most promising nonthermal microorganism‐killing techniques. The most important factors in PEF processing are electric field strength and treatment duration. At the laboratory level, encouraging results are reported; however, industrialization raises the cost of the command charging power supply and the high‐speed electrical switch. In this review, the results of previous experimental studies on PEFs and proposed future research directions in this field are discussed. There is currently no successful PEF processing system for industrial applications. Those who wish to promote the industrial application of the PEF processing system face a significant barrier in the form of the system's high initial cost of installation. Innovative developments in high‐voltage pulse technology will reduce the cost of pulse generation and make PEF processing competitive with thermal processing methods.

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Shelf life, physicochemical and antioxidant properties of red cactus pear pulque processed by ohmic heating and by conventional pasteurization

Cited by 5 publications

References 48 publications

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

The Effect of Ohmic Heating on the Quality Properties of Couscous during Cooking

Trends, Recent Advances, and Application of Pulsed Electric Field in Food Processing: A Review

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