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12 pages, 1259 KiB

Open AccessArticle

Nonthermal Processing as a Tool to Enhance Fruit Juice Bioactive Compounds’ Bioaccessibility

by Thatyane Vidal Fonteles, Dayanne Lara Holanda Maia, Brenda Novais Santos, Fabiano André Narciso Fernandes, Sueli Rodrigues and Pedro Campelo

Processes 2024, 12(8), 1640; https://doi.org/10.3390/pr12081640 - 4 Aug 2024

Viewed by 697

Abstract

Nonthermal processing can change and improve the composition of food. This study examines the impact of cold plasma technology—glow discharge, dielectric barrier discharge (DBD), and ultrasound (US)—on the bioaccessibility of ascorbic acid (vitamin C) and total phenolic compounds (TPCs) in orange and cashew [...] Read more.

Nonthermal processing can change and improve the composition of food. This study examines the impact of cold plasma technology—glow discharge, dielectric barrier discharge (DBD), and ultrasound (US)—on the bioaccessibility of ascorbic acid (vitamin C) and total phenolic compounds (TPCs) in orange and cashew apple juice after simulated digestion. The juices were treated by DBD plasma for 20 min at three different frequencies (50, 500, and 1000 Hz), glow discharge plasma at three synthetic air flow rates (10, 20, and 30 mL/min), and US at three potencies (183, 280 and 373 W/cm²) for 10 min. The nonthermal processing did not significantly reduce the levels of ascorbic acid in cashew apple juice. In contrast, the ascorbic acid levels either remained stable or increased by up to 80% for orange juice. The processing improved the bioaccessibility of total phenolic compounds (TPCs) in both juices, reaching 150% in cashew apple juice treated with US at 373 W/cm². Despite the decrease in the bioaccessibility of ascorbic acid in orange juice, the nonthermal processing notably enhanced this bioactive compound’s bioaccessibility by 10% to 20% compared to the control sample, highlighting the potential of nonthermal technologies to improve the nutritional quality of foods. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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15 pages, 1698 KiB

Open AccessFeature PaperArticle

Flow Properties of Coarse Powders Used in Food Extrusion as a Function of Moisture Content

by Cameron McGuire, Kaliramesh Siliveru, Snehasis Chakraborty, Kingsly Ambrose and Sajid Alavi

Processes 2024, 12(6), 1246; https://doi.org/10.3390/pr12061246 - 18 Jun 2024

Viewed by 584

Abstract

The extrusion processing of food powder relies heavily on its moisture content to aid in flow and proper cooking, shaping, and/or puffing. This study focused on the impact of the moisture content on the dynamic flow and shear properties of coarse food powders [...] Read more.

The extrusion processing of food powder relies heavily on its moisture content to aid in flow and proper cooking, shaping, and/or puffing. This study focused on the impact of the moisture content on the dynamic flow and shear properties of coarse food powders (corn meal, wheat farina, and granulated sugar). The dynamic flow properties explored were the specific basic flowability energy (SBFE), specific energy, stability index, and flow rate index. The shear properties were the angle of internal friction, unconfined yield strength, major principal stress, wall friction angle, flow factor (FF), and compressibility. Corn meal exhibited an increase in SBFE as the moisture content increased (6.70 mJ/g at 13.13% to 9.14 mJ/g at 19.61%) but no change in FF (4.94 to 5.11); wheat farina also showed an increase in energy requirement as the moisture increased (5.81 mJ/g at 13.73% to 9.47 mJ/g 19.57%) but a marked decrease in FF ratings (18.47 to 6.1); granulated sugar showed a decrease in energy requirements as the moisture increased (51.73 mJ/g at 0.06% moisture content to 13.58 mJ/g at 0.78% moisture content) and a decrease in FF ratings (8.53 to 3.47). Overall, upon the addition of moisture, corn meal became cohesive yet free-flowing; wheat farina became less compressible and more cohesive; and granulated sugar became more cohesive and compressible and less free-flowing. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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29 pages, 6776 KiB

Open AccessFeature PaperArticle

Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition

by Piotr Lewko, Agnieszka Wójtowicz and Monika Różańska-Boczula

Processes 2024, 12(6), 1159; https://doi.org/10.3390/pr12061159 - 4 Jun 2024

Cited by 1 | Viewed by 679

Abstract

The effects of a single-screw extruder configuration and processing variables such as conventional extrusion or hybrid treatments with xylanase were tested on the extrusion performance and selected characteristics of the developed non-starch polysaccharide-rich (NSP-rich) wheat flour. L/D 16 and 20 extruder configurations with [...] Read more.

The effects of a single-screw extruder configuration and processing variables such as conventional extrusion or hybrid treatments with xylanase were tested on the extrusion performance and selected characteristics of the developed non-starch polysaccharide-rich (NSP-rich) wheat flour. L/D 16 and 20 extruder configurations with various screw profiles were used. The interactions between processing variables (moisture content 23, 25, 27%; screw speed 40, 60, 80 rpm; xylanase level 0, 50, 100 ppm) were assessed to indicate energy consumption and the rheological properties of flour. The results showed that the possibility of obtaining enzyme-assisted extruded flour products derived from flours of varying characteristics depended on the processing conditions. The application of various extruder configurations and screw profiles showed significant effects on both processing behavior and rheological characteristics. The longer L/D 20 extruder configuration using a screw profile with mixing elements allowed us to obtain products with lower extrusion pressure (max. 20.8 bar) and energy requirements (max. SME = 33.1 kWh/kg) and better rheological properties (max. Hyd = 69.2%, less intensive starch gelatinization with max. C3 = 1.47 Nm) than the L/D 16 version. The extruded wheat flour was characterized by improved hydration properties and limited retrogradation tendency, especially when hybrid extrusion with xylanase was applied. This may lead to favorable results, as the newly developed enzymatic extrusion modification method produces NSP-rich wheat flour with specific techno-functional and rheological characteristics that can be seen as a potential “clean label” enhancer in bakery products. Our statistical analysis confirmed feed moisture and screw speed to be the variables with the most significant effect on wheat flour features. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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15 pages, 2564 KiB

Open AccessFeature PaperArticle

The Effects of Fluidized Bed Drying, Soaking, and Microwaving on the Phytic Acid Content, Protein Structure, and Digestibility of Dehulled Faba Beans

by Shu Cheng, Daniel J. Skylas, Chris Whiteway, Valeria Messina and Timothy A. G. Langrish

Processes 2023, 11(12), 3401; https://doi.org/10.3390/pr11123401 - 10 Dec 2023

Cited by 2 | Viewed by 1480

Abstract

Different pre-treatments of pulses affect the content of antinutritional factors and protein digestibility. This study addresses the challenge of removing phytic acid, which is one of the major anti-nutritional factors present in faba beans. From this study, fluidized bed drying at 120 °C [...] Read more.

Different pre-treatments of pulses affect the content of antinutritional factors and protein digestibility. This study addresses the challenge of removing phytic acid, which is one of the major anti-nutritional factors present in faba beans. From this study, fluidized bed drying at 120 °C and 140 °C removed 8–22% of the phytic acid present. Phytic acid is thermally stable, and drying did not lead to a large reduction in concentration. Greater drying temperatures and drying times had little effect on the removal of phytic acid. Soaking the dehulled faba beans in 0.1% citric acid for 12 h at 37 °C removed 51 ± 11% of the phytic acid. After soaking for 12 h, microwaving the faba beans for two minutes removed over 70% of the phytic acid, including soaking in water or soaking in 0.1% citric acid solution. The mechanism for phytic acid reduction after microwaving appears to be linked with changes in the cotyledon cellular structure of the faba bean, as demonstrated using scanning electron microscopy. The protein secondary structure in the faba bean was modified after microwaving. The in vitro protein digestibility of dehulled faba beans used in this study increased by 15.7% compared with the fresh faba beans of 75.5 ± 0.5%. The in vitro digestibility of dehulled faba beans increased to 88.3 ± 0.6% after two minutes of microwaving, so both dehulling and microwaving improved the digestibility of the faba bean proteins. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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28 pages, 1943 KiB

Open AccessArticle

Rheological and Physical Properties Affected by the Thermal Processing of Fruit: A Bibliometric Analysis

by Igor G. Vidigal, Mariana P. Melo, Patrícia C. M. Da Rós, Ana K. F. Carvalho, Severino M. Alencar and Ana L. G. Ferreira

Processes 2023, 11(10), 2874; https://doi.org/10.3390/pr11102874 - 29 Sep 2023

Viewed by 1004

Abstract

This work describes a bibliometric analysis of recent articles addressing the applications of thermal processing in foods, as well as its effect on their physicochemical and rheological properties. The analysis involved utilizing the software tools VOSviewer and RStudio to map the knowledge domain. [...] Read more.

This work describes a bibliometric analysis of recent articles addressing the applications of thermal processing in foods, as well as its effect on their physicochemical and rheological properties. The analysis involved utilizing the software tools VOSviewer and RStudio to map the knowledge domain. Initially, 665 articles from peer-reviewed journals were retrieved, but only 92 (13.8%) of them discussed thermal processing related to fruit applications and were published in indexed journals. However, this number was further narrowed down to 35 (5.3%) articles specifically focused on the target subject. A rigorous appraisal of these 35 articles allowed it to be classified according to its aim, kind of fruit used, thermal processing treatment, and its rheological, physicochemical, and other properties. The leading countries in the general area of food thermal processing research according to documents and citations were China, USA, Brazil, India and Spain. It is important to highlight that conventional thermal processing continues to be investigated for applications in fruits; on the other hand, it is expected that the use of unconventional or emerging technologies will bring significant advances to the food industry in the future. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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16 pages, 9303 KiB

Open AccessArticle

The Use of Graph Theory for Modeling and Analyzing the Structure of a Complex System, with the Example of an Industrial Grain Drying Line

by Ryszard Myhan, Ewelina Jachimczyk and Marek Markowski

Processes 2023, 11(10), 2812; https://doi.org/10.3390/pr11102812 - 22 Sep 2023

Cited by 1 | Viewed by 1481

Abstract

This article describes a method for analyzing and modeling a complex agrotechnological system using the example of an industrial grain drying line. Elements of graph theory were used to develop an effective tool for modeling such a system and to formally validate its [...] Read more.

This article describes a method for analyzing and modeling a complex agrotechnological system using the example of an industrial grain drying line. Elements of graph theory were used to develop an effective tool for modeling such a system and to formally validate its structure. The proposed method can be applied to transform a general structural model into a set of relational models, to formally evaluate the resulting models’ functionality, and to comprehensively analyze different variants of the process. The method can be deployed at the stage of designing and operating an industrial grain drying line, and it can also be adapted for use in other areas, such as processing lines in the agri-food industry. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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12 pages, 1406 KiB

Open AccessArticle

Effect of Atmospheric Cold Plasma on the Aroma of Pineapple Juice: Improving Fresh and Fruity Notes and Reducing Undesired Pungent and Sulfurous Aromas

by Elaine C. M. Porto, Edy S. de Brito, Sueli Rodrigues and Fabiano A. N. Fernandes

Processes 2023, 11(8), 2303; https://doi.org/10.3390/pr11082303 - 1 Aug 2023

Cited by 9 | Viewed by 1374

Abstract

Pineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice. This study investigates the chemical effects of cold plasma [...] Read more.

Pineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice. This study investigates the chemical effects of cold plasma on the aroma compounds and descriptors of pineapple juice, evaluating the effects of plasma on its esters and thioesters. Dielectric barrier discharge plasma was applied to pineapple juice, varying the excitation frequency (50 to 1000 Hz) and processing time (10 to 20 min) at constant voltage (20 kV). Plasma treatment induced successive demethylation of esters and the conversion of methyl esters into ethyl esters. Thioesters showed to be more stable under plasma treatment. Proper setting of plasma operating conditions enabled an improvement in the fresh and fruity descriptors of pineapple juice, a reduction of its undesired pungently sweet aroma, but an increase in the influence of sulfurous descriptors. Plasma treatment at 50 Hz reduced the undesired aromas of pineapple while maintaining its fresh and fruity descriptors. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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12 pages, 2273 KiB

Open AccessArticle

Thermal Treatment and High-Intensity Ultrasound Processing to Evaluate the Chemical Profile and Antioxidant Activity of Amazon Fig Juices

by Josias M. dos A. Cruz, Andrezza S. Ramos, Renilto F. Corrêa, Edgar A. Sanches, Pedro H. Campelo, Valdely F. Kinupp and Jaqueline de A. Bezerra

Processes 2023, 11(2), 408; https://doi.org/10.3390/pr11020408 - 30 Jan 2023

Cited by 4 | Viewed by 1915

Abstract

The present paper evaluated the influence of heat treatment (HT) and high-intensity ultrasound (HIUS) on the chemical profile of the Amazon fig (Ficus subapiculata, Moraceae) juices. Antioxidant activity, quantification of carotenoids, total phenolic compounds (TPC), pH, titratable acidity, soluble solids, color [...] Read more.

The present paper evaluated the influence of heat treatment (HT) and high-intensity ultrasound (HIUS) on the chemical profile of the Amazon fig (Ficus subapiculata, Moraceae) juices. Antioxidant activity, quantification of carotenoids, total phenolic compounds (TPC), pH, titratable acidity, soluble solids, color and chemical profile (NMR) were evaluated. Treatments did not change the pH (3.4–3.5), titratable acidity (0.044–0.048%) and soluble solids (2.3–2.4 °Brix). The highest antioxidant activity (DPPH, ABTS) and TPC were presented by the HT-treated juice, which was equivalent to 1235 ± 11 µM TE, 1440 ± 13 µM TE and 312 ± 5 mg GAE mL⁻¹, respectively. The treatments influenced the color luminosity according to the L* and a* parameters, while the b* parameter showed no significant change. The L* parameter was elevated in all treated samples compared to the control sample. Analyzing the parameter a* f, it was verified that the sample with thermal treatment (HT) was different from the control sample, but presented similarity with the samples of the HIUS processes. The ¹H NMR spectra of the juices showed similar chemical profiles in all treatments. The compounds α-glucose, β-glucose, fructose, citric, malic, quinic, and p-hydroxybenzoic acids were identified. The HT treatment presented higher efficiency to extract the antioxidant compounds from fig juices. The HIUS treatments with constant energy density also improved the tolerance of the antioxidant compounds, especially in conditions of higher potency and reduced time. Future studies will be devoted to carry out microbiological analysis and evaluate the stability of treated juices. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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9 pages, 2283 KiB

Open AccessArticle

Influence of Chitosan and Glucono-δ-Lactone on the Gel Properties, Microstructural and Textural Modification of Pea-Based Tofu-Type Product

by Cheng-Hsun Jao, Meng-I Kuo, Chao-Jung Chen and Jung-Feng Hsieh

Processes 2022, 10(8), 1639; https://doi.org/10.3390/pr10081639 - 18 Aug 2022

Cited by 2 | Viewed by 2115

Abstract

This study investigated the effects of the addition of chitosan (0–1.0%) or glucono-δ-lactone (GDL) (0–60 mM) on the gel properties, microstructure, and texture of pea-based tofu-type product. Following the addition of 0.5% chitosan or 20 mM GDL, we observed a significant decrease in [...] Read more.

This study investigated the effects of the addition of chitosan (0–1.0%) or glucono-δ-lactone (GDL) (0–60 mM) on the gel properties, microstructure, and texture of pea-based tofu-type product. Following the addition of 0.5% chitosan or 20 mM GDL, we observed a significant decrease in the hardness and cohesiveness of the tofu, resulting in a slightly discontinuous network structure with pores smaller than those in samples without chitosan or GDL. SDS-PAGE analysis revealed the induced aggregation of pea legumin (11S) and vicilin (7S) subunits (30, 34, and 50 kDa), legumin α subunit (40 kDa), and legumin β subunit (20 kDa) by chitosan or GDL. It appears that chitosan and GDL could potentially be used as food additives for the development of texture-modified pea-based tofu-type products. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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Review

Jump to: Research

26 pages, 2912 KiB

Open AccessReview

Alternative Processes for Apple Juice Stabilization and Clarification: A Bibliometric and Comprehensive Review

by Lea Nehmé, Myriam El Tekle, Nathalie Barakat, Alexandra El Khoury, Samar Azzi-Achkouty and Youssef El Rayess

Processes 2024, 12(2), 296; https://doi.org/10.3390/pr12020296 - 30 Jan 2024

Cited by 2 | Viewed by 2052

Abstract

Apple juice is one of the most consumed fruit juices in the world. Raw apple juice is viscous, turbid, and brown in color and contains several spoilage microorganisms. These are the reasons behind the application of several steps of clarification and stabilization prior [...] Read more.

Apple juice is one of the most consumed fruit juices in the world. Raw apple juice is viscous, turbid, and brown in color and contains several spoilage microorganisms. These are the reasons behind the application of several steps of clarification and stabilization prior to juice commercialization. Thermal pasteurization remains the most used process for apple juice microbial stabilization, but it damages its organoleptic and nutritional characteristics. Juice settling used for clarification does not allow the achievement of the desired level of clarification. Therefore, this article provides a comprehensive and bibliometric review of all the alternative treatments for thermal pasteurization in order to reduce microorganisms and patulin levels such as pulsed electric fields, microwave processing, high hydrostatic pressure, ultrasonication, etc., and their effect on apple juice characteristics as well as the techniques used for apple juice clarification. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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19 pages, 366 KiB

Open AccessFeature PaperEditor’s ChoiceReview

A Review on Sweet Potato Syrup Production Process: Effective Parameters and Syrup Properties

by Kowsar Rezvanian, Shahryar Jafarinejad and Adelia C. Bovell-Benjamin

Processes 2023, 11(12), 3280; https://doi.org/10.3390/pr11123280 - 23 Nov 2023

Cited by 1 | Viewed by 2298

Abstract

Sweet potato is always considered a food item that gives a sufficient stock of calories, nutrients, and minerals, and its syrup has numerous applications in the food industry. There is a need to review sweet potato syrup production processes in order to develop [...] Read more.

Sweet potato is always considered a food item that gives a sufficient stock of calories, nutrients, and minerals, and its syrup has numerous applications in the food industry. There is a need to review sweet potato syrup production processes in order to develop cost-effective and reliable designs for its production. The overall objective of this study is to update the current knowledge of the sweet potato syrup production processes and factors affecting its production. This study briefly reviews the sweet potato (its varieties, cultivation, and chemical composition/nutritional values), syrup production processes (acidic hydrolysis, enzymatic hydrolysis, acid–enzyme hydrolysis, and other processes to improve the quality of syrup), and effective parameters (e.g., enzyme type, enzyme dosage, temperature, pH, the role of water, and the role of starch and starch pretreatment) on the syrup production process. Finally, based on the gaps identified in the area, it discusses the conclusions and future outlook. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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