Food Engineering Reviews最新文献

The processing of selected foods by nonthermal technologies is gaining relevance in the food industry because, in many cases, the final product keeps the nutritional value and other fresh-like characteristics of the original one. There are several nonthermal technologies including high pressure processing, pulsed electric fields, ultrasound, and cold plasma which are at different stages of development. The impact of a given technology on bioactive compounds is a good indicator to assess changes on the nutritional attributes of a given food product before and after processing. Quite frequently, it is mentioned that nonthermal technologies are very appropriate to process foods minimizing changes in quality attributes. This broad claim only applies for certain processing, packaging and storage conditions, and as expected, on the food product. There are extensive scientific publications on how these processes alter the food products, but the reported results have been attained by a disparity of treatments; therefore, comparisons of these results are difficult and sometimes useless. Nevertheless, the gathered information allows to identify, in many cases, valuable trends on how a process affects the different bioactive compounds of a given food product. At the same time, the available data allows to assert, that in general, nonthermal processing is a very sound alternative to conventional thermal treatments to minimize the impact of processing on bioactive compounds. This review summarizes and analyzes the effects of these processes on relevant bioactive compounds present in selected food products as reported in the scientific literature.

3D food printing is a digitally controlled process in which food materials are deposited by the number of layers placed one above the other. The extrusion-based printers are commercially used for 3D food printing into the various innovative designs for personalized food products. The present review is compiled based on investigations in extrusion-based 3D food printing emphasis on the characteristics of materials (cereal, starch, protein gel, dairy based, and non-native materials), printer control parameters, printing stability, and post-processing practices. Besides, the key aspects of technological advancements of 3D food printers and the major industrial challenges of 3D food printer are discussed. Recent research evidence that the extrusion-based 3D food printing greatly impacts on material characteristics, i.e., rheological, textural, morphological, and the printer control parameters. Formulations and printing conditions play a significant role to retain the structure of the 3D food product. Moreover, different food additives like xanthan gum, methylcellulose, and κ-carrageenan show a positive influence on printing stability. Post-processing, i.e., drying, baking, steaming, frying, etc., are the key challenges to retain the original shape of the 3D printed product. In addition, the potential of the 3D printer for customization of food product, the prospect for the research development and future scope that will bring the high benefit of the imminent researcher and the food industry.

A popular approach to mathematical modeling of the combined effect of temperature, pH, water activity, oxygen tension, and the concentration of salts, sugars, alcohol, and/or antimicrobials on microbial growth rate is known as the gamma hypothesis. It is based on the notion that the growth rate, however defined, can be expressed as a multiplication product of algebraic terms each constructed from the individual factors’ cardinal parameters, i.e., their minimal, optimal, and maximal levels. These three alone, however, need not define a unique mathematical relationship, an issue that can be resolved by the terms’ redefinition or amendment. Offered are simulated examples where the roles of temperature, pH, or oxygen tension, which have an optimal level, are represented by a term that for the same three cardinal parameters can produce either curve having different maxima or different curves having the same maximum. Where a growth factor’s effect can be considered as rising or falling monotonically, as in water activity or inhibitory salt concentration, it can be represented by a single exponential or stretched exponential term. The resulting models can be used to simulate static and dynamic growth patterns to reveal how different cardinal parameter combinations may affect the growth kinetics.

Artificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population. The capability of the said intelligent systems in various tasks such as food quality determination, control tools, classification of food, and prediction purposes has intensified their demand in the food industry. Therefore, this paper reviews those diverse applications in comparing their advantages, limitations, and formulations as a guideline for selecting the most appropriate methods in enhancing future AI- and food industry–related developments. Furthermore, the integration of this system with other devices such as electronic nose, electronic tongue, computer vision system, and near infrared spectroscopy (NIR) is also emphasized, all of which will benefit both the industry players and consumers.

Carotenoids are health promoting compounds which bioavailability depends on their release from the intracellular compartments. The aim of this study was to evaluate the effect of the application of different levels of pressure, time and temperature in High Hydrostatic Pressure-Assisted Extraction (HHPAE) processes, and the use of soybean and sunflower oils on the extraction yield of carotenoids present in papaya pulp and peel. . Papaya (pulp and peel) as source of carotenoids and soybean and sunflower oils as eco-friendly solvents were used. The effects of temperature, pressure and time (20–40 °C, 300–500 MPa and 2–8 min) on the carotenoid extraction yield were studied applying a central composite experimental design. Carotenoids and esters in papaya were analysed by high performance liquid chromatography (HPLC-DAD-MS/MS) and by spectrophotometric methods. The main carotenoids found in carotenoid-rich oils were (all-E)-lycopene, (13Z)-lycopene isomer, β-carotene, (all-E)-β-cryptoxanthin and xanthophyll esters as (all-E)-β-cryptoxanthin caprate, (all-E)-β-cryptoxanthin laurate and (all-E)-β-cryptoxanthin myristate. The optimal extraction condition was obtained at 400 MPa, 40.5 °C for 5 min, with the highest (all-E)-lycopene extraction yield (99.1%) from papaya pulp using soybean oil. The highest (all-E)-β-carotene (14.0%) and (all-E)-β-cryptoxanthin (19.3%) extraction yields were obtained from peel extracts at 500 MPa, 35 °C for 2 min using soybean oil and 400 MPa, 27.5 °C for 5 min using sunflower oil, respectively. The results showed that carotenoid extraction yields in papaya pulp and peel extracts were higher applying mild pressures (300–400 MPa). Low xanthophyll and xanthophyll esters extraction efficiency (0.8–3.1%) was observed due to the low polarity of the vegetable oils.

Ultraviolet light C-region (UV-C) has been used for the disinfection of surfaces, water, and foods. Recently, Salmonellosis cases have been associated with the consumption of low moisture products, such as wheat flour and nuts. In this study, peanuts and almonds inoculated with around 10⁷ CFU/g of Salmonella enterica serovar Typhimurium ATCC 14028 were subjected to 2.5–30 min UV-C treatments (254 nm, 10 mW/cm², 10 cm between food and lamp). No reduction in the bacterium population was observed after 2.5 and 5 min for both nuts. Reductions of 0.68 and 2.39 log-cycles were observed after 30 min of treatment of peanuts and almonds, respectively. Weibull distribution described the inactivation of S. Typhimurium. After 30 min UV-C treatment, the temperature of peanuts and almonds increased 7.3 and 8.0°C, respectively, confirming that UV-C treatment is a non-thermal process. Water activity, color, and peroxides values were not affected by UV-C treatments (p > 0.05). UV-C light under the studied conditions was more effective for the treatment of almonds than peanuts. However, for both nuts, additional treatment conditions should be assessed to reach higher Salmonella inactivation values.

Recently, there has been a great deal of interest in implementing new nanotechnology-based approaches to improve the quality of food products. One of the relevant applications in this field is the use of nanoemulsions in the food packaging industry. In this research, the role of nanoemulsions in the food packaging industry and also the recent developments were discussed. Notably, numerous factors, including bacterial growth and oxidation reduce the quality and safety of foods, fruits, and vegetables. In this case, new food packaging systems need to be smart, programmable, and multifunctional. Nanoemulsion can be prepared as a delivery system in the form of an oil-in-water or water-in-oil system under different methods of preparation including low-energy and high-energy techniques. Nanoemulsion-based delivery systems may also contain dyes, flavorings, preservatives, disinfectants, or nutrients, depending on the purpose. This technology can prevent microorganism’s growth, changes in food color and appearance, loss of weight, moisture content reduction, undesirable flavor and taste, and also decrease the rate of oxidation and browning compared to the samples with the common packaging. Despite the great potential of nanoemulsions, some specific issues exist which need to be addressed. Using these promising nanotechnologies some food properties such as taste, texture, flavor, color, spoilage, and stability can be controlled. To ensure the commercial use of nanoemulsions, further studies are needed to discover the application of nanoemulsions, their suitable carriers, optimize consumption, and remove obstacles in production and processing.

Graphical Abstract

Carotenoids, chlorophylls, betalains and anthocyanins from natural sources have gained popularity due to the benefits to the health of consumers and their multiple uses in the food and other industries. Specifically in the food industry, these pigments are used or could be used as food colorants; however, their use could be affected by environmental factors endangering their stability. Microencapsulation by spray drying is a technique that helps to preserve pigments after incorporating a coating or carrier agent that protects and eases their integration to foods. This review describes the different steps (extraction, pretreatments of the extract, homogenization of the encapsulated agent, spray drying, and stability of the powder obtained) by which microencapsulated pigments can be obtained from different natural sources. In addition, mathematical methods are analyzed to explore how the different parameters affect the drying associated responses. The use of some common and uncommon encapsulating agents is also discussed. It is also mentioned the obtention of some pigments with the spray drying technic. Finally, a section about the uses of microencapsulated pigments in recent years is included.

Adhesion is characterized by the force of attraction between a material and a surface. This phenomenon occurs in several processes (such as baking, chocolate or powder production, bacterial adhesion to industrial plants), causing product losses and contamination. In this sense, parameters as surface energy and food composition play an essential role in adhesion study, being an essential field of understanding to optimize processes. This review approaches the adhesion fundamentals and their relation to food composition and surface properties. Moreover, it describes the tests usually applied to measure the adhesion of food on surfaces. Besides, this work shows that, regarding the literature, it is difficult to differentiate the adhesive from the cohesive forces. Food adhesion in different dryers and alternatives to reduce the problem are discussed, considering that the deposition of dried material on supports and dryer walls causes low yields and operational and handling problems.