The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research

Guzik, Paulina; Szymkowiak, Andrzej; Kulawik, Piotr; Zając, Marzena; Migdał, Władysław

doi:10.1016/j.tifs.2021.11.011

Cited by 14 publications

(5 citation statements)

References 109 publications

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“…On the other hand, many consumers remain neutral or positive regarding their opinion about unconventional technologies for food processing such as microwaves. However, many consumers still perceive the use of this technology negatively, mainly because they believe that microwaves promote a loss of nutritional food value and are hazardous for the health and nutrition of humans (Guzik et al, 2022). For the particular case of our study and subsequent works related to microwaves used as heat treatment in food, it could be necessary additional to consumer test, including consumers' perception tests.…”

Section: Consumer Testmentioning

confidence: 99%

“…Given the grain's potential protective and antioxidant activities, it is worthwhile to explore a thermal processing method that minimizes the loss of phenolic compounds and maintains the quinoa grain's antioxidant properties. Microwaving could be a suitable alternative to the traditional thermal procedures used for quinoa, as it is highly efficient, saves energy, and is less damaging to nutrients (Luo et al, 2020;Guzik et al, 2022). On the other hand, little information is available concerning the behavior of the phenolic compounds present in raw quinoa, heat-treated quinoa, and derived products during in vitro gastrointestinal (GI) digestion.…”

Section: Introductionmentioning

confidence: 99%

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Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

et al. 2022

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Quinoa (Chenopodium quinoa Willd) stands out because of its high nutritional value and bioactive compounds, which can benefit human health. Heat treatments can improve the content of these compounds; however, few reports have investigated the behavior of phenolic compounds in quinoa when subjected to in vitro gastrointestinal digestion. This work aimed to evaluate the effect of heat treatments on: (1) Total phenols and flavonoids, individual phenolics, and antioxidant activity of quinoa flour subjected to two different heat processes (boiling and microwaving); (2) Bioaccessibility of total phenols, flavonoids, individual phenolics, and the intestinal recovery of antioxidant activity of cookies made using heat-treated quinoa flours and (3) Consumer opinions of cookies made using heat-treated quinoa flours. The results demonstrated that cookies formulated with microwave-treated quinoa flour had greater bioaccessibility of phenols (647%), flavonoids (98%), ferulic acid (144%), rutin (65%), quercetin (85%), and kaempferol (97%) than cookies made with raw or boiled quinoa. Cookies made with heat-treated quinoa showed better consumer acceptability than those made with uncooked quinoa. Therefore, the microwave treatment of quinoa may be a viable alternative for producing healthier foods.

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Section: Consumer Testmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

et al. 2022

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“…Ionizing radiation comes from three sources: X‐rays, γ‐rays, and high‐energy electrons. Moreover, the γ‐irradiation method alters the qualities of flours and improves their overall nutritious qualities (Guzik et al, 2022; Sellapillaibanumathi et al, 2022).…”

Section: Comparison Of Cp With Other Non‐thermal Processing Techniquesmentioning

confidence: 99%

Recent advances with cold plasma technology for millet processing: A brief review

Balendran,

Kalaivendan,

Theagarajan

2023

J Food Process Engineering

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As a grain with high nutritional content and tolerance to extreme weather, millet has a potential food business. However, the processing is necessary to enhance the physical and nutritional quality of millet. Food products with minimal processing, improved sensorial and natural flavors, with no added chemicals to preserve them are in greater demand among customers. High‐quality product produced using green alternative processing techniques significantly evolved in the last two decades. Moreover, recent years see potential study of cold plasma technology in the food industry for increased functional attributes and energy efficiency. This review has been framed to describe the impact of cold plasma on the quality attributes of millet and millet products exploring cold plasma research on millet products, focusing on nutrition, anti‐nutrient reduction, structural, physicochemical, digestive, hydration, and functional properties. Furthermore, this work pursues to improve interventions by identifying the knowledge gaps in the processing of millet using cold plasma.Practical ApplicationsThe shelf life of the millet products is extended as a result of the plasma treatment, through the reduction in the moisture content. During the early stages of storage, millet flour is affected by rancidity, which is positively treated by plasma processing. The water absorption and swelling capacity of the treated millet sample have increased along with a rise in solubility. Therefore, the hydration and pasting abilities of millet improved, making it possible to utilize it in complementary food formulations as well as for the development of viscous foods.

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“…However, both irradiation of food and microwave heating emit radioactive energies that produce effects when absorbed into the food (Yuan et al, 2022). Both require special equipment to generate and focus this energy, as well as to prevent potentially harmful effects on humans (Guzik et al, 2021). Irradiation and microwave heating are relatively innovative technologies when applied to foodstuffs (Yuan et al, 2022).…”

Section: ‫والفهادق‬ ‫السياحة‬ ‫كلية‬ ‫جملة‬mentioning

confidence: 99%

Customers' Awareness and Knowledge of Using Irradiation Technology Processed Foods in Egyptian Restaurants: An Exploratory Study

Ibrahim¹,

Abass

Soliman

2022

مجلة کلیة السیاحة والفنادق. جامعة المنصورة

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The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research

Cited by 14 publications

References 109 publications

Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

Recent advances with cold plasma technology for millet processing: A brief review

Customers' Awareness and Knowledge of Using Irradiation Technology Processed Foods in Egyptian Restaurants: An Exploratory Study

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