Impact of pulsed electric fields on physical properties of freeze-dried apple tissue
Publication date: Available online 16 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Alica Lammerskitten, Viacheslav Mykhailyk, Artur Wiktor, Stefan Toepfl, Malgorzata Nowacka, Michal Bialik, Jakub Czyżewski, Dorota Witrowa-Rajchert, Oleksii ParniakovAbstractThe aim of this study was to analyze the impact of pulsed electric field (PEF) pre-treatment of apple tissue on kinetics of freeze-drying preceded by vacuum freezing and physical properties of such processed material. PEF intensified freeze-drying kinetics and thus reduced processing time by 57% in comparison to untreated apples slice...
Source: Innovative Food Science and Emerging Technologies - August 17, 2019 Category: Food Science Source Type: research

Thermal processing of kale purée: The impact of process intensity and storage on different quality related aspects
This study focused on investigating quality changes of thermally processed kale purée using an integrated targeted and untargeted approach. Low, medium, and high processing intensities (carried out at 70, 90, and 128 °C) were selected based on predetermined shelf-life targets: frozen-thawed, refrigerated, and ambient storage, respectively. The results show that that physicochemical properties determining consumer acceptability were largely dependent on the treatment intensity. The high intensity treatment resulted in the least favorable quality characteristics (distinct brown color, chlorophyll and vitamin C d...
Source: Innovative Food Science and Emerging Technologies - August 17, 2019 Category: Food Science Source Type: research

Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges
Publication date: Available online 15 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hiba N. Rajha, Anna-Maria Abi Khattar, Sally El Kantar, Nadia Boussetta, Nikolai Lebovka, Richard G. Maroun, Nicolas Louka, Eugene VorobievAbstractThe effects of aqueous extraction of bioactive compounds from pomegranate peels using conventional extraction (CE) and extraction assisted by infrared irradiation (IR), ultrasound (US), pulsed electric fields (PEF), and high-voltage electrical discharges (HVED) have been compared. For the extractions assisted by US, PEF and HVED, the saturation in extraction was...
Source: Innovative Food Science and Emerging Technologies - August 16, 2019 Category: Food Science Source Type: research

Big issues for a small technology: Consumer trade-offs in acceptance of nanotechnology in food
Publication date: Available online 13 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): M. Henchion, M. McCarthy, E.J. Dillon, G. Greehy, S.N. McCarthyAbstractNanotechnology offers many potential applications across the supply chain which could result in a more sustainable agriculture and food system. However, considerable challenges still exist in realising its potential, including consumer acceptance. This research examines consumer perspectives on two different nanotechnology applications (in packaging for chicken fillets and in cheese) using conjoint analysis. A face-to-face survey of 104...
Source: Innovative Food Science and Emerging Technologies - August 15, 2019 Category: Food Science Source Type: research

Antioxidant activity and characterization of whey protein-based beverages: Effect of shelf life and gastrointestinal transit on bioactivity
The objectives of this study were to formulate model whey based beverages with well-established antioxidants (plant polyphenols, vitamins and astaxanthin) to investigate (1) the antioxidant shelf life over a 24-week period and (2) the antioxidant activity after upper gastrointestinal transit. Pilot scale processing (pasteurization, ultra-high temperature or spray drying) was used to prepare beverages which were representative of current product formats. In vitro gastrointestinal digestion of test samples was performed using the standardised INFOGEST method and antioxidant activity of samples was determined using ABTS, FRAP...
Source: Innovative Food Science and Emerging Technologies - August 15, 2019 Category: Food Science Source Type: research

The role of water in the impact of high pressure on the myrosinase activity and glucosinolate content in seedlings from Brussel sprouts
In this study, it was shown that the amount of available water was found to influence the high pressure processing (HPP) effect on both myrosinase activity and total glucosinolate concentration in Brussels sprouts seedlings. Brussels sprouts seedlings with different water content (wc = 4.8–89.4%) and water activity (aw = 0.17–0.97) were pressurized at selected pressures between 200 and 800 MPa (5 °C and 3 min), thereby affecting pressure-induced enzyme denaturation, molecular diffusion, and cell permeability differently. The myrosinase activity and intact glucosinolate content in the dry seedlings (wc 
Source: Innovative Food Science and Emerging Technologies - August 13, 2019 Category: Food Science Source Type: research

Effect of microfluidization on microstructure, protein profile and physicochemical properties of whole cowpea flours
Publication date: Available online 10 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sarah Adjei-Fremah, Mulumebet Worku, Maria Ortiz De Erive, Fuli He, Tao Wang, Guibing ChenAbstractWhole cowpea flours from three cultivars were microfluidized through a 200 μm “Z” type interaction chamber at room temperature for two passes. The confocal micrographs showed the microfluidization process could effectively disintegrate the structure of both cotyledon and seed coat, two major components of a cowpea seed. Disruption of cotyledon released the embedded starch granules and proteins...
Source: Innovative Food Science and Emerging Technologies - August 10, 2019 Category: Food Science Source Type: research

Rupturing fungal cell walls for higher yield of polysaccharides: acid treatment of the basidiomycete prior to extraction
Publication date: Available online 3 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jani Trygg, Gabriele Beltrame, Baoru YangAbstractThe fungal cell wall of Agaricus bisporus powder was degraded by ethanol-acid treatment in order to improve the yield of the hot water extractions. Polysaccharides from multiple hot water extractions of treated and untreated mushroom were precipitated with ethanol and characterised separately. The treatment and the sequenced extractions changed the anomeric compositions, the molecular weights, and the sugar contents of the extracted polysaccharides. The total...
Source: Innovative Food Science and Emerging Technologies - August 3, 2019 Category: Food Science Source Type: research

The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar
This study evaluated the effect of HPH (up to 200 MPa) and number of cycles (at 200 MPa) on the physicochemical, structural and functional attributes of strawberry nectar, with and without the common filtration step that removes part of the polyphenols. HPH reduced particle size, and negatively affected the stability against sedimentation. Surprisingly, viscosity of the filtered drink at low shear-rates increased after homogenization. Color and anthocyanin content were only slightly affected by pressure levels, while total polyphenol concentration was not affected by pressure levels yet significantly increased (up to 3...
Source: Innovative Food Science and Emerging Technologies - July 31, 2019 Category: Food Science Source Type: research

Extraction of phytochemicals from tomato leaf waste using subcritical carbon dioxide
Publication date: Available online 30 July 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Marjan Arab, Bahareh Bahramian, Aaron Schindeler, Peter Valtchev, Fariba Dehghani, Robyn McConchieAbstractThere is an increasing global trend towards efficiently utilizing agricultural biomass. Tomato leaf waste is an unexploited source of bioactive molecules, and we aimed develop methods for extracting compounds of high commercial value. In particular, tomato leaf represents a rich source of phylloquinone (vitamin K1), which has a variety of agricultural and health applications. Phylloquinone was efficientl...
Source: Innovative Food Science and Emerging Technologies - July 31, 2019 Category: Food Science Source Type: research

Effect of cold plasma on the techno-functional properties of animal protein food ingredients
Publication date: Available online 30 July 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Juan M. Pérez-Andrés, Carlos Álvarez, P.J. Cullen, Brijesh K. TiwariAbstractProteins, as food ingredients, are employed in the food industry, not only for their high nutritional value, but also because of their techno-functional properties. Modifications of their native structure due to the action of external factors such as pH, temperature or processing by emerging technologies, can lead to changes in their functionality; and consequently, their applicability. The present study investig...
Source: Innovative Food Science and Emerging Technologies - July 31, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: August 2019Source: Innovative Food Science & Emerging Technologies, Volume 56Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 25, 2019 Category: Food Science Source Type: research

Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella Enteritidis and quality of beef
This study aimed to investigate the effects of plasma-activated lactic acid (PALA) on Salmonella Enteritidis and beef quality. To improve the antibacterial efficiency of plasma-activated water (PAW), plasma-activated lactic acid (PALA) was prepared by treating lactic acid (0.05–0.20%) with a plasma jet for 40 to 100 s with subsequent application to the surfaces of beef slices (50 × 50 mm, approximately 10 g). Slices were analyzed for changes in surface color, pH, lipid oxidation and odor. In addition, secondary structure (β-sheet and random coil) of the beef protein was determined using Fourier t...
Source: Innovative Food Science and Emerging Technologies - July 21, 2019 Category: Food Science Source Type: research

Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing
This study identified the processing conditions of these three nonthermal technologies for the pasteurization of strawberry juice based on equivalent inactivation of acid-adapted E. coli. From an industrial point of view, the established processing conditions are useful references for the development of novel berry juices. In addition to microbiological safety, this study on equivalent processing allows direct efficacy and quality comparisons of a given juice pasteurized by the three nonthermal technologies under consideration. (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 20, 2019 Category: Food Science Source Type: research

Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications
Publication date: August 2019Source: Innovative Food Science & Emerging Technologies, Volume 56Author(s): Laura M. Hinds, Colm P. O'Donnell, Mahbub Akhter, Brijesh K. TiwariAbstractThe application of ultraviolet (UV) light to water, food contact surfaces and medical equipment for microbial inactivation is widely employed. To date, UV disinfection sources employed are primarily low-pressure and medium-pressure mercury lamps; emitting monochromatic and polychromatic light, respectively. Despite the widespread use of mercury lamps, there are multiple drawbacks associated with their use including; high energy consumption, ...
Source: Innovative Food Science and Emerging Technologies - July 18, 2019 Category: Food Science Source Type: research

Production of value-added product from pineapple peels using solid state fermentation
Publication date: Available online 15 July 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): T.E. ArunaAbstractPineapple (Ananas comosus) peels are agricultural plant residues that contribute to waste disposal problem and there is little information on their conversion to useful products. Solid state fermentation (SSF) of pineapple peels (with and without ammonium sulphate) was done with a view to increase their protein content using Trichoderma viride ATCC 36316 for 96 h at 30 °C. The study was carried out using conical flasks and on-farm solid state fermenter. Chemical composition (fat, cr...
Source: Innovative Food Science and Emerging Technologies - July 15, 2019 Category: Food Science Source Type: research

Does pulsed electric field have a potential to improve the quality of beef from older animals and how?
Publication date: Available online 13 July 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Zuhaib F. Bhat, James D. Morton, Susan L. Mason, Alaa El-Din A. BekhitAbstractA study was designed to investigate whether pulsed electric field (PEF) has any potential to improve the quality of beef from older animals and to elucidate the mechanism involved. PEF treated beef Semimembranosus samples viz. T1 (5kV–0.36 kV/cm-90 Hz), T2 (10 kV–0.60 kV/cm-20 Hz) and a non-treated control were vacuum packaged and stored for 14 days at 4 ± 1 °C. Samples were analysed for cas...
Source: Innovative Food Science and Emerging Technologies - July 14, 2019 Category: Food Science Source Type: research

Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review
This article aims at identifying the important changes in milk proteins imparted by these three processing technologies. HPP dissociates casein micelles at low pH (
Source: Innovative Food Science and Emerging Technologies - July 11, 2019 Category: Food Science Source Type: research

Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar protein
In this study, the HVEF parameters were maintained constant: gap (4 cm) and voltage (10 kV). The results indicated that augmentation of the needle electrode numbers decreased TBA, thawing loss, evaporation loss, cooking loss, and total loss. Also, the water holding capacity, solubility and gel strength of myofibrillar protein reduced, then increased by increment of the needle electrode numbers. Moreover, an up-trend in the net charge surface and the reactive sulfhydryl content was observed by increasing the number of needle electrodes. Finally, elevating the number of the needle electrodes led to a decrease in the part...
Source: Innovative Food Science and Emerging Technologies - July 5, 2019 Category: Food Science Source Type: research

Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration
This study provides some useful information that could be exploited for the industrial production of intermediate moisture fruit products. (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 3, 2019 Category: Food Science Source Type: research

Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour
Publication date: Available online 2 July 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): K.A. Millar, C. Barry-Ryan, R. Burke, S. McCarthy, E. GallagherAbstractThermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were...
Source: Innovative Food Science and Emerging Technologies - July 2, 2019 Category: Food Science Source Type: research

The effects of atmospheric cold plasma on inactivation of Listeria monocytogenes and Staphylococcus aureus and some quality characteristics of pastırma—A dry-cured beef product
In this study the effectiveness of cold atmospheric plasma (CAP) in inactivating two bacterial pathogens on inoculated pastırma was investigated. In addition, the effect of this treatment on the total mesophilic aerobic bacteria (TMAB) and yeast–mold counts was also observed. Pastırma samples were inoculated with Staphylococcus aureus and Listeria monocytogenes and subjected to CAP applications using oxygen (100%), argon (100%) and two oxygen/argon mixtures (25%O2/75%Ar and 50%O2/50%Ar) for 180 and 300 s. Maximum reduction of 0.85 log CFU/cm2 for S. aureus counts and 0.83 log CFU/cm2 for L. monocytogenes counts w...
Source: Innovative Food Science and Emerging Technologies - June 30, 2019 Category: Food Science Source Type: research

Ozone-high hydrostatic pressure synergy for the stabilization of refrigerated pitaya (Stenocereus pruinosus) juice
Publication date: Available online 28 June 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): María del Rosario García-Mateos, Beatriz Quiroz-González, Joel Corrales-García, Ma. Carmen Ybarra-Moncada, Gabriel Leyva-RuelasAbstractThe synergistic effect of ozone (24 mg/O3/L/min) and high hydrostatic pressure (HHP, 179–321 MPa) combination was evaluated with regard to individual effects of these over the microbial population in pitaya juice by using a response surface methodology and a repeated measures design with Tukey test. Treatment with 300 MPa/5 min reduce...
Source: Innovative Food Science and Emerging Technologies - June 29, 2019 Category: Food Science Source Type: research

Enhanced bacterial inactivation in apple juice by synergistic interactions between phenolic acids and mild food processing technologies
This study demonstrated an innovative processing approach based on synergistic antimicrobial activity of two phenolic acids with mild thermal and non-thermal processing technologies. The two selected model phenolic acids were gallic acid (GA; 10 mM) and ferulic acid (FA; 1 mM). The processing technologies evaluated for processing of a model clarified apple juice were UV-A light, mild heat (55 °C) and moderate pressure (250 MPa), with processing times ranging from 1 to 30 min. The results demonstrated that combinations of selected phenolic acids and a mild physical processing were able to lower E. coli O157:H7...
Source: Innovative Food Science and Emerging Technologies - June 27, 2019 Category: Food Science Source Type: research

Analysis of bacterial inactivation by intense pulsed light using a double-Weibull survival model
The objective of this study was to measure the inactivation efficiencies of intense pulsed light (IPL) on six types of bacteria and determine how the efficiency values are related to the spectral transmittance of IPL. All of the microorganisms exhibited up to 7-log CFU/mL reductions, and the double-Weibull survival model provided the best fit to the inactivation curves. We obtained 4Dv values (which is the fluence required to inactivate 99.99% of viable cells) and zv values (which is the increase in lamp voltage required for a 1-log reduction of the 4Dv value) for lamp voltages ranging from 800 to 1800 V (corresponding t...
Source: Innovative Food Science and Emerging Technologies - June 27, 2019 Category: Food Science Source Type: research

Hydro-mechanical processing of brewer's spent grain as a novel route for separation of protein products with differentiated techno-functional properties
Publication date: Available online 22 June 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Roger Ibbett, Roderick White, Greg Tucker, Tim FosterAbstractHydro-mechanical processing using a colloid mill with a large gap setting leads to the preferential breakup of the residual aleurone and endosperm tissues of brewer's spent grain, forming a protein rich fines material with small particle size around 1–10 μm. This fraction can be separated from the coarser husk fraction by centrifugation, giving a protein product with enhanced techno-functional properties. The fines have good stability in...
Source: Innovative Food Science and Emerging Technologies - June 24, 2019 Category: Food Science Source Type: research

Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree
This study compares the characteristics of foamed raspberry puree dried via microwave-assisted freeze drying and conventional freeze drying. The effect of potato protein (PP) (as a foaming agent), maltodextrin (MD) (as a foam stabilizer), and microwave power on the product characteristics was investigated. The puree contained 18%–20% higher content of anthocyanins and ascorbic acid than unprocessed raspberries. The retention of ascorbic acid and anthocyanins increased with increasing concentrations of MD and PP. Both drying methods resulted in 66%–81% retention of ascorbic acid and 53%–84% retention of to...
Source: Innovative Food Science and Emerging Technologies - June 24, 2019 Category: Food Science Source Type: research

Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality
Publication date: Available online 21 June 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xu Zhou, Hosahalli Ramaswamy, Yingtao Qu, Ruzhen Xu, Shaojin WangAbstractTwo drying methods, both individually and in their combination [RF-vacuum drying (RFVD), hot air drying (HAD) and RFVD+HAD] were evaluated for three-layer drying of 6 mm thick kiwifruit slices in order to shorten drying time, improve energy efficiency and product quality. An electrode gap of 95 mm and vacuum of 20.1 kPa were selected for RFVD applications based on previous studies. Results showed that the total drying time was the...
Source: Innovative Food Science and Emerging Technologies - June 23, 2019 Category: Food Science Source Type: research

Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes
Publication date: Available online 20 June 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Chuting Gong, Hangjin Zhang, Jin Yue, Yubin Miao, Shunshan JiaoAbstractHot air-assisted radio frequency (HA-RF) heating was studied as a novel method for simultaneous dry-blanching and pre-drying of carrot cubes, and ultrasound-assisted osmotic dehydration (UOD) was also investigated as an improved conventional pre-drying method for comparison. After conventional hot water blanching, UOD was optimized by orthogonal experiment and after 30.0 min UOD treatment at optimal condition (10% sodium chloride, 40% s...
Source: Innovative Food Science and Emerging Technologies - June 21, 2019 Category: Food Science Source Type: research

Potential applications for virtual and augmented reality technologies in sensory science
Publication date: Available online 19 June 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): E.C. Crofton, C. Botinestean, M. Fenelon, E. GallagherAbstractSensory science has advanced significantly in the past decade and is quickly evolving to become a key tool for predicting food product success in the marketplace. Increasingly, sensory data techniques are moving towards more dynamic aspects of sensory perception, taking account of the various stages of user-product interactions. Recent technological advancements in virtual reality and augmented reality have unlocked the potential for new immersive...
Source: Innovative Food Science and Emerging Technologies - June 20, 2019 Category: Food Science Source Type: research

Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads
This study aimed to characterise cricket (Gryllus assimilis) powder as a new protein source for gluten-free breads in comparison with the use of lentil and buckwheat flours. Cricket powder presented high water and oil holding capacities and appropriate microbiological features for human consumption. Results confirm that the enrichment with cricket powder can lead to the production of gluten-free bread with acceptable technological properties and high protein content. As the addition of cricket powder increases lipid contents, for better nutritional and functional results, the use of oil-free formulations is recommended.Ind...
Source: Innovative Food Science and Emerging Technologies - June 20, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: July 2019Source: Innovative Food Science & Emerging Technologies, Volume 55Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 18, 2019 Category: Food Science Source Type: research

Inactivation kinetics of Agaricus bisporus tyrosinase treated by ohmic heating: Influence of moderate electric field
In this study, a direct relationship between the Ea and the electric field is shown. Results demonstrated that the OH is an effective technology to inactivate tyrosinase, allowing it to be used in thermal process such as pasteurization or blanching. (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 15, 2019 Category: Food Science Source Type: research

Encapsulation of coriander essential oil in cyclodextrin nanosponges: A new strategy to promote its use in controlled-release active packaging
We describe, for the first time, the incorporation of whole EOs in CD-NS and their ability to provide a controlled oil release, especially in the cases of β-derived-CD-NS, while inhibiting bacterial growth, creating a potential new strategy to overcome the poor efficacy of current antimicrobial food packaging.Industrial relevanceThe manufacturing of antimicrobial food packages is still hindered by the problems posed by its lack of efficiency and poor compound stability. The fact that the cyclodextrin nanosponges synthetized in this work can provide a controlled release of antimicrobial active agent, in this case, cori...
Source: Innovative Food Science and Emerging Technologies - June 14, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: June 2019Source: Innovative Food Science & Emerging Technologies, Volume 54Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 11, 2019 Category: Food Science Source Type: research

Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana
Publication date: Available online 11 June 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lutz Grossmann, Jörg Hinrichs, H. Douglas Goff, Jochen WeissAbstractMicroalgae proteins are an underutilized biomass source for foods with unknown technofunctionalities. Heat-induced gel formation was used in this study to investigate the gelation properties of a protein-rich extract from the microalga Chlorella sorokiniana. Gel formation was achieved at a minimum protein concentration of 9.9 g/100 mL and a temperature of 61 °C was necessary to produce a stable gel network. Small-amplitude osc...
Source: Innovative Food Science and Emerging Technologies - June 11, 2019 Category: Food Science Source Type: research

Ultrasound-assisted bleaching: Mathematical and 3D computational fluid dynamics simulation of ultrasound parameters on microbubble formation and cavitation structures
Publication date: Available online 1 June 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Reza Roohi, Elahe Abedi, Seyed Mohammad Bagher Hashemi, Krystian Marszałek, Jose Manuel Lorenzo, Francisco J. BarbaAbstractThe implementation of ultrasound-assisted bleaching (UAB) is gaining interest in commercial oil refining, as an alternative to the current bleaching procedure (BP), because this technique has several advantages compared to the conventional BP. The mathematical and 3D computational fluid dynamics (CFD) simulation of the influence of ultrasound power, frequency and temperature for predicti...
Source: Innovative Food Science and Emerging Technologies - June 1, 2019 Category: Food Science Source Type: research

E-beam treatment to guarantee the safety and quality of cherry tomatoes
Publication date: Available online 24 May 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): J. Madureira, A. Severino, M. Cojocaru, S. Garofalide, P.M.P. Santos, M.M. Carolino, F.M.A. Margaça, S. Cabo VerdeAbstractThe aim of this study was to evaluate the effects of electron beam treatment on microbiological parameters and bioactive content of cherry tomatoes in order to assess the feasibility of irradiation as a post-harvest treatment for this fruit. E-beam inactivation studies of natural cherry tomatoes microbiota and inoculated potential foodborne pathogens (Salmonella enterica; Escherichi...
Source: Innovative Food Science and Emerging Technologies - May 26, 2019 Category: Food Science Source Type: research

High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets
The objective of this study was to investigate the effect of high pressure processing (HPP) (100, 300 or 500 MPa for 2 or 5 min) on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. A significant reduction in TVC and H2S-producing bacteria was detected at 300 MPa for 5 min and 500 MPa for 2 or 5 min. Lightness (L*) increased and redness (a*) decreased at the highest treatment intensities. Hardness, chewiness and springiness increased with the most intense treatments but neither cohesiveness nor TBARS values were affected by pressurization. HPP significantly decrease...
Source: Innovative Food Science and Emerging Technologies - May 24, 2019 Category: Food Science Source Type: research

Sorption equilibrium moisture and isosteric heat of cold plasma treated milled rice
This study demonstrates that helium cold plasma treatment insignificantly changed hygroscopic property of milled rice whilst maintaining the appearance quality. (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 24, 2019 Category: Food Science Source Type: research

Technological performance of various flours obtained through multigrain milling
This study was focused on multigrain flours consisting on wheat-rye-triticale and wheat-rye-hulled oat, obtained by using an experimental Buhler roller mill after blending the cereals at different levels. For all investigated multigrain blends the extraction yield of the first reduction passage was lower compared to wheat. The flour yields at the break roll passages decreased in the flowing order: blends with triticale, wheat and blends with hulled oat. The multigrain milling resulted in increased ash, crude fiber and fat contents, and decreased protein content compared to wheat. The solvent retention capacity profile vari...
Source: Innovative Food Science and Emerging Technologies - May 23, 2019 Category: Food Science Source Type: research

The use of industrial thermal techniques to improve the bioactive compounds extraction and the olive oil solid waste utilization
Publication date: Available online 20 May 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Antonio Lama-Muñoz, Fátima Rubio-Senent, Alejandra Bermúdez-Oria, Juan Fernández-Bolaños, África Fernández Prior, Guillermo Rodríguez-GutiérrezAbstractThe development of thermal treatments is helping to optimize the management of waste generated by the two-phase olive oil extraction system. A new treatment reactor, based on the steam explosion system, has been scaled up to the industrial level and offers several physical and chemical advantages. T...
Source: Innovative Food Science and Emerging Technologies - May 21, 2019 Category: Food Science Source Type: research

Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields
Publication date: Available online 16 May 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jessica Genovese, Silvia Tappi, Wei Luo, Urszula Tylewicz, Silvia Marzocchi, Sara Marziali, Santina Romani, Luigi Ragni, Pietro RocculiAbstractThis preliminary study aimed to compare the application of pulsed electric field (PEF) with a traditional blanching as pre-treatments before frying for the mitigation of acrylamide content in potato crisps.Measuring the degree of cell disintegration index (po) and the changes in water electrical conductivity during washing of potato slices, PEF protocol and sample prep...
Source: Innovative Food Science and Emerging Technologies - May 18, 2019 Category: Food Science Source Type: research

Low humidity air drying of apple slices: Effect of EMR pretreatment on mass transfer parameters, energy efficiency and quality
Publication date: Available online 15 May 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sandhya R. Shewale, Deependra Rajoriya, H. Umesh HebbarAbstractThe apple slices were treated with electromagnetic radiations (EMR) namely, infrared (IR) and microwave (MW) and dried using low humidity air (LHA) and normal hot air (HA) at 40 °C. The effect of EMR pretreatment on drying kinetics, mass transfer, shrinkage, porosity, energy efficiency and product quality was evaluated. The combination of EMR pretreatment with LHA drying reduced the drying time by 23.4 to 27.3%, and the dried product had low...
Source: Innovative Food Science and Emerging Technologies - May 16, 2019 Category: Food Science Source Type: research

Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties
In conclusion, rosemary is a promising additive for maintaining microbial quality and controlling LPO in CP-processed meat. (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 15, 2019 Category: Food Science Source Type: research

Effect of high pressure and treatment time on nutraceuticals and antioxidant properties of Lonicera japonica Thunb
In conclusion, high pressure treatment can be used in food industry to increase nutraceutical contents and antioxidant properties of LJ in a short time.Graphical abstract (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 12, 2019 Category: Food Science Source Type: research

Detoxification of hazelnuts by different cold plasmas and gamma irradiation treatments
This study showed that different cold plasmas are capable of reducing the aflatoxins as pure forms as well as in food. The results contributed to the understanding of cold plasma detoxification effects on aflatoxins and could be a basis for a possible industrial implementation. (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 12, 2019 Category: Food Science Source Type: research

Evaluation and validation of an inline Coriolis flowmeter to measure dynamic viscosity during laboratory and pilot-scale food processing
This study demonstrated the potential of an inline Coriolis flowmeter for rapid and accurate measurement of dynamic viscosity during processing of dairy streams.Industrial relevanceControl of milk concentrate viscosity during the manufacture of milk powder is critical to reduce energy consumption, reduce fouling and meet powder functional properties e.g. dispersability, flowability, particle size and powder hydration. The use of inline instruments for continuous monitoring of viscosity offers economic benefits to the producer as it can contribute to reduction in commonly encountered process issues such as fouling, blocking...
Source: Innovative Food Science and Emerging Technologies - May 4, 2019 Category: Food Science Source Type: research

The application of process analytical technologies (PAT) to the dairy industry for real time product characterization - process viscometry
Publication date: Available online 3 May 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Norah O'Shea, Tom F. O'Callaghan, John T. TobinAbstractThe ideal PAT tool is an inline instrument that can monitor and measure process parameters simultaneously in real time while operating in a highly automated environment. Instruments must be of sanitary design, operate robustly within the full process cycle (production and cleaning). Inline determination of the rheological properties of moving fluids (i.e. dairy concentrates) is one of the process parameters where PAT tools can be add real value in terms of...
Source: Innovative Food Science and Emerging Technologies - May 4, 2019 Category: Food Science Source Type: research

Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization
Publication date: Available online 2 May 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Tayse Ferreira Ferreira da Silveira, Marcelo Cristianini, Gunter George Kuhnle, Alessandra Braga Ribeiro, José Teixeira Filho, Helena Teixeira GodoyAbstractWe studied the effect of high-pressure processing (HPP) (400, 450, 500, and 600 MPa/5 min/20 °C) and thermal pasteurization (85 °C/1 min) on anthocyanins, non-anthocyanin phenolic compounds, tocopherols and antioxidant capacity toward oxygen and nitrogen (NOC) reactive species of açaí juice. HPP was more effective for ...
Source: Innovative Food Science and Emerging Technologies - May 4, 2019 Category: Food Science Source Type: research