Search

Nowadays, the market is full of lists of products produced by way of vivid processing, blended formulation, and other novel formulation practices. In a similar vein, ohmic heating (OH) has proven to be a successful replacement for traditional procedures. Although the microbial burden is substantially reduced, the aforementioned method also controls the sensory and functional qualities of meals. OH is regarded as a thermal treatment option that is less damaging to food constituents in comparison to traditional thermal methods. The said processing method retains vivid food constituents that are widely acknowledged under the significant nutritional and functional category, hence addressing healthy longevity. Furthermore, OH is the least severe category of thermal operation in competition with the most technologically advanced food processing operations. The current study emphasizes the crucial relevance of knowing the effects of OH on food ingredients, which will serve as a basis for optimizing this novel approach for a wide range of food products. The effects of OH on quality characteristics such as color, flavor, and texture are thoroughly investigated, offering vital insights into OH's capacity to maintain and enhance the sensory aspects of food items. Furthermore, the study looks at the effect of OH on nutritional contents, emphasizing the need to strike a careful balance between ensuring microbiological safety and retaining the nutritional integrity of treated foods. This literature survey closely examines the impact of OH on microorganisms, enzymes, color, and rheological and textural attributes of food, along with the deterioration of diverse bioactive substances, including phenolics and carotenoids, as well as vitamins. Besides, the paper explains the effect of the inactivation mechanism of microorganisms. The findings serve as a platform for future research and development, as well as a road map for the effective deployment and commercialization of OH technology in a variety of food industries. [ABSTRACT FROM AUTHOR]

Byproducts derived from the agricultural industry and food processing, such as seeds and skin or husks, have become important due to environmental sustainability and their value-added potential. Maqui (Aristotelia chilensis (Mol.) Stuntz) is a native Chilean wild tree that has several beneficial properties due to its high content of anthocyanins, anthocyanidins, phenolic acids, tannins, and fiber. The present study involved flour derived from maqui byproducts (seeds and skin) to produce cookies with a higher content of nutrients, dietary fiber, and antioxidants. Maqui bagasse was converted into flour and mixed with wheat flour to prepare the cookies. The control consisted of wheat flour cookies with no added maqui flour. Results indicated that the cookies with the added maqui flour were preferred more than the control and had a higher percentage of fiber. Compared with the control, the amount of anthocyanins increased 3.5 times, and the amount of antioxidants, measured via the DPPH (2,2 ′ -diphenyl-1-picrylhydrazyl radical) assay, increased approximately 10 times. Our results show that the incorporation of maqui byproducts, in the form of maqui flour, into the cookie formulation is an effective way to add nutritional value to cookies by increasing dietary fiber, total polyphenols, and total anthocyanins. [ABSTRACT FROM AUTHOR]

In South Asia, a fruit often known as Bael is a valuable medicinal plant, which is scientifically named Aegle marmelos. Not just the fruits but also the leaves, stems, bark, and roots are used in traditional medicine. Since ancient times, the plant has been used to treat a variety of chronic illnesses. Several scientific investigations have confirmed the nutritional and medicinal properties of plant-derived compounds. Global concern about the role of eating habits and health has increased the interest in plant-derived nutraceuticals; thereby, the functional attributes of such underutilized fruits are being explored which have an enormous potential to be developed as a functional product for the food processing industry. The present review emphasizes scientific data on the nutritional and bioactive composition of the fruit along with its pharmacological activities. Furthermore, this study also discussed fruit processing technology and innovation in the development of potential functional products derived from the fruit. [ABSTRACT FROM AUTHOR]

Acrylamide is a potential carcinogen produced at higher temperatures while frying, roasting and baking. Starch‐rich foods like potatoes are known to produce acrylamide in increasing concentrations than other kinds of foods. This study focuses on mitigation of acrylamide in sweet potato, taro and cassava samples subjected to various heat‐treatment processes like oil frying, air frying and baking. Dipping of tuber slices in solutions of garlic, green tea, sodium chloride, yeast, distilled water, whey and blanching prior to frying the tubers were found to be effective pre‐treatment methods. However, the effect of the treatments depended on the sample and mode of processing. Yeast was found to produce a significant reduction in the acrylamide production in taro (98.64%) and garlic pretreatment reduced acrylamide in deep fat fried cassava samples up to 95.62%. Similarly, air fried taro samples dipped in distilled water was found to significantly reduce the browning reaction up to 96.51%; primarily due to the fact that distilled water was found to block the reaction between precursors like asparagine and reducing sugars, thereby preventing the formation of acrylamide. Influence of reducing sugar on the formation of acrylamide, when fried at different temperatures was analyzed using Response Surface Methodology (RSM), clearly indicating that the amount of reducing sugars decreased at higher temperatures with increase in acrylamide content. The attempts in the study clearly shows that simple and cost effective pretreatments can be successful applied to produce healthy tuber products with reduced concentration of acrylamide. Practical applications: Fried foods are popular among all age groups. However, the acrylamide produced during its processing is a carcinogen of serious concern. Mitigation of this component is an urgent need. The tested simple and cost‐effective pre‐treatment methods can be applied for acrylamide mitigation in ready‐to‐eat food processing sector. Moreover these can be practically used by street‐food vendors to prepare healthier and safer processed snack foods. [ABSTRACT FROM AUTHOR]

The flour blend between wheat and cocoyam flours at different proportions (70:30, 50:50, and 40:60) was tested for physicochemical, functional, and nutritional quality. When compared to other blend ratios, the flour blend at 70:30 (wheat and cocoyam flour) had significantly (p < 0.05) higher protein, fat, and crude fiber content (50:50 and 40:60). The flour blends at 50:50 and 60:40 wheat to cocoyam flour ratio had considerably higher water absorption, bulk density, and swelling power than wheat and cocoyam flour blends at 70:30. When compared to other blend ratios, the wheat and cocoyam flour blend at 70:30 exhibited a significantly lower pasting viscosity (50:50 and 60:40). The pasted samples' microstructure revealed a honeycomb structure that increased as the quantity of cocoyam flour added to wheat flour increased. The wheat and cocoyam flour mixes competed favorably with wheat flour in terms of amino acid profile, and the fortified flours had the lowest peroxide values. The blends of wheat and cocoyam flour in proportions of 70:30 and 40:60 can be useful in the culinary and food industries. Practical applications: The problem of high cost of importation of wheat is one of the major challenges of African country and cocoyam root is underutilized in some African countries. Production of flour from cocoyam root serve as alternative use of cocoyam root which improve the utilization of cocoyam root. Compositing cocoyam flour with wheat flour may be a way to go in reducing wheat importation. Cocoyam flour added to wheat flour increase the functional properties and the pasting properties of the flour blend. The amino acids of the flour blends also compete favorably with amino acid profile of wheat flour alone. This shows that the flour blends from wheat and cocoyam flour can serve as new raw material in making bread, doughnut, and other confectionaries in food industry. This may reduce the price of wheat flour in the market and reduce the cost of living for low‐income earners. [ABSTRACT FROM AUTHOR]

The combination of wall materials used in the spray drying process can be recommended to increase the stability of functional oils and to ensure the best preservation of the nutraceutical compounds. For this purpose, maltodextrin (MD) and sodium caseinate (SC) combinations were studied for the spray drying of fish oil in this study. Microencapsulation efficiency (ME) ratio was similar in all groups. However, according to SEM images, group in formulated at 1SC:2MD ratio met all necessary conditions well such as no agglomeration, homogeneous distribution and spherical shape. There was no significant difference in terms of EPA and DHA contents of the groups. The lowest peroxide value (5.46 ± 1.00 mEq/kg) and TBA value (0.27 ± 0.02 mg MA/kg) was detected in the 1SC:2MD group. It was found that 1SC:2MD ratio for wall combination was more effective than 2SC:1MD and 1SC:1MD for encapsulation and maintaining the oxidative quality of fish oil. The results obtained in this study contribute to the optimization of spray drying of fish oil, which allows for more widespread use in the food industry. Novelty Impact Statement: In this study, it was determined the right coating material combination in the spray drying process of fish oil and recommended as an effective combination for industrial‐scale production. Spray‐drying with MD and SC was at the desired form physically and chemically and 1SC:2MD combination showed better oxidative stability. In addition, morphology and color properties of 1SC:2MD were better than the other groups. [ABSTRACT FROM AUTHOR]

One of the promising approaches in food sector is the valorization of food by‐products into nutritional ingredients. This study aimed to improve the quality of toffee by adding mango kernel fat (MKF) as a butter replacer (50%), pectin (1%) using the high‐speed homogenization (HSH). Fatty acid composition, melting point, non‐enzymatic browning index (NEBI), texture profile analysis (TPA) were investigated. Results showed the oxidative stability of MKF recorded exceeding value (400 h) indicating great stability compared to butter (21 h), using HSH technique with the addition of pectin and mango fat to toffee induced high‐quality characteristics. Also, an increase in stability of toffee blends (zeta potential: −80 mV), melting point (34.129°C), TPA of the blends was compatible with full butter TPA with high texture, and high acceptability was observed. Results demonstrate that toffee with MKF and using HSH could improve the quality characteristics of toffee as well as have good nutritional aspects. Novelty impact statement: Improving the quality attributes of toffee confectionery by reducing fat in the recipe as substituted using a high‐speed homogenization technique, with mango fat and/or pectin as a fat replacer. They could make toffee lower in fat content, healthier, cheaper, and with the same quality as full‐fat toffee. It will valorize the mango fat from mango by‐products into nutritional ingredients. [ABSTRACT FROM AUTHOR]

Awa‐bancha is a traditional Japanese post‐fermented tea made by residents in Tokushima Prefecture in the Shikoku region. Tea was picked, boiled, rubbed, anaerobic fermented, and dried in the process of making Awa‐bancha. Nevertheless, the details of making Awa‐bancha differs depending on the producer, such as how the tea leaves are boiled, the weight of the stones, and the length of anaerobic fermentation. Therefore, the objective of this study was to examine the chemical and microbiological characteristics of Awa‐bancha among different producers. The result explicated that the total phenolic compounds of Awa‐bancha extracted by water at 95°C for 10 min ranged from 20.41 ± 0.66 to 35.49 ± 3.90 mg GAE/g DW, the average DPPH activity was 877.4 ± 307.81 mmol Trolox/g DW, and the average α‐glucosidase inhibition activity (IC50) was 2.27 ± 0.63 mg/ml. The result revealed that Awa‐bancha differed due to differences in statistical analysis labels (p ≤ 0.05), resulting in various chemical functionality among the producers. Suggesting that processing or fermentation of Awa‐bancha may influence the bioactive compound in tea leaves changing from epicatechin (EC) to other compounds as well as HPLC analysis results show Epigallocatechin gallate (EGCg) is the main bioactive compound in Awa‐bancha. The higher the acidity produced from the fermentation process, the higher concentration of the reducing sugar and total phenolic compounds, which affect antioxidant activity and α‐glucosidase inhibition activity. Furthermore, the results show that Lactiplantibacillus plantarum is the dominating bacteria in Awa‐bancha which is well known as a probiotic and beneficial to the human gastrointestinal tract by producing antimicrobial substances. According to this study, based on its health benefits, Awa‐bancha could be possibly considered one of the functional drinks in the food industry. Novelty Impact Statement: This study focused on the diversity of Awa‐bancha, a traditional post‐fermented tea from various producers in Kamikatsu Town, Tokushima, Japan and discovered a statistically significant difference in reducing sugar content and total phenolic content. Additionally, it was discovered that the chemical functionality of the Awa‐bancha product was related to its higher acidity, higher polyphenolic content, antioxidant activity, and glucosidase inhibitory activity. [ABSTRACT FROM AUTHOR]

This research aimed to compare heat and enzymatic stabilization methods in terms of hydrolytic stability and changes in antioxidant compounds of rice bran during ambient storage. Raw non‐pigmented and black rice bran (RNB and RBB) showed high lipase activity (269.0 and 241.9 U/kg, respectively). Heat‐stabilized non‐pigmented and black rice bran samples (HNB and HBB) and enzymatically stabilized non‐pigmented and black rice bran samples (ENB and EBB) had much lower lipase activity (25.8 to 32.8 U/kg). Lipase activity was not increased in the stabilized samples during 8‐week storage and had high hydrolytic stability. Compared with raw rice bran, tocols, and anthocyanin contents in HNB and HBB decreased significantly, but γ‐oryzanol increased significantly, while all antioxidant compounds in ENB and EBB increased significantly. Antioxidant contents of rice bran decreased during storage following zero‐ and first‐order reaction kinetics. EBB showed the lowest k and the highest t1/2 values, indicating more stability of these antioxidants. Novelty impact statement: In this study, the effects of stabilization processes (including heat and enzymatic methods) on lipase inhibition and antioxidant contents in black rice bran are reported for the first time. Moreover, the changes in antioxidant contents in rice bran have been little studied, with no studies on black rice bran. This work proposes enzymatically stabilized black rice bran with high antioxidant content and high storage stability as a potent source of natural antioxidants suitable for use in the food industry. [ABSTRACT FROM AUTHOR]

In order to investigate the quality characteristics of boiled snail fillets, the microstructure of fillets of farmed Cornu aspersum maximum was studied for the first time. The cylindrical specific mid‐posterior region of snail fillets was used for hardness measurement with geometry 6 mm diameter and 6 mm height. Histological analysis proved that this region was uniform and hardness measurements on this part could show the difference between boiled farmed and wild species without variations from environmental and breeding conditions. In addition, hardness values showed a strong relationship with the carbohydrate content of fresh fillets and their lightness L*. Lightness and carbohydrate values of boiled farmed snail fillets had higher values compared with the wild ones. In conclusion, the hardness of the cylindrical part of the mid‐posterior region of the boiled snail fillet gives important information about the lightness and the carbohydrates of raw snail meat. Finally, this study enriched the knowledge on the qualitative snail fillet profile. Practical applications: It is the first time that targeted histological examination of the heat processing of snail fillets is reported. Hardness values of the specific cylindrical part of boiled fillets showed a strong relationship with L* and carbohydrate content of fresh fillets. Knowing the one value of the above parameters (hardness, L*, carbohydrates), we can calculate the other two. Correlations of color, hardness, and nutritional and microstructural data of boiled fillets are useful and meaningful for key stakeholders such as the food industry, nutritionists, dietetic associations, producers, chefs, and consumers. [ABSTRACT FROM AUTHOR]

To explore the reuse of brewer's grains and develop novel Chinese fermented sausage with healthy characteristics, the influences of the addition of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on Chinese dry fermented sausages were studied. The results showed that the addition of Lactiplantibacillus plantarum XC‐3 reduced the pH, water activity, total volatile base nitrogen, residual nitrite, and thiobarbituric acid of fermented sausages while increasing the hardness, springiness, chewiness, and total volatile flavor substances of the fermented sausages (p < 0.05). In all, 69 volatile flavor substances were identified in the fermented sausages. The addition of plant protein‐dietary fiber composite gel resulted in a significant increase in the acids and esters content of fermented sausages (p < 0.05), but the increase in gel addition resulted in a decrease in the total content of volatile flavor substances in fermented sausages (p < 0.05) (still much higher than in the fermented sausage without gel addition). Novelty impact statement: The addition of plant protein‐dietary fiber gel and inoculation with Lactiplantibacillus plantarum XC‐3 effectively reduced harmful carcinogens in fermented sausages while promoting the production of flavor substances and adding some new ones. The novel fermented sausage developed in this study is delicious and healthy, which provides theoretical support for the development of healthy foods in the meat processing industry. [ABSTRACT FROM AUTHOR]

Xylanases are widely applied for different biotechnological purposes, especially to produce xylooligosaccharides (XOS), prebiotics for the food industry. The fungus Kretzschmaria zonata produced xylanase after growth on corncob. The partial purification of the enzyme was performed through a Q‐Sepharose anion exchange column. Enzyme purity was performed with electrophoresis gel and xylanolytic activity was confirmed through a zymogram. Xylanase was biochemically characterized and applied for XOS production using 2% of beechwood xylan. The partially purified xylanase showed a higher activity at pH 5.0 and 50°C, being stable at pH values from 4 to 8. It was inhibited in the presence of CuSO4 and sodium dodecyl sulfate, and it showed higher affinity for beechwood xylan as a substrate. The xylanase was able to hydrolyze beechwood xylan, resulting mainly in xylobiose and xylotriose, which have potential for applications in the food industry as prebiotics. Novelty Impact Statement: The fungus Kretzschmaria zonata produced xylanase after growth on corncob and this enzyme was able to hydrolyze xylan mainly producing xylobiose and xylotriose, promising alternatives of xylooligosaccharides to be used as prebiotics by the food industry. [ABSTRACT FROM AUTHOR]

In the condiment industry, people usually use enzymatic hydrolyzate to improve the umami of the product, and there are few reports on the umami intensity of the enzymatic hydrolysate. To explore the differences in taste and flavor of the samples pretreated with different physical fields, the chicken was pretreated by ultrasound (US, 600 W, 30 min), infrared radiation (IR, 90°C, 30 min), and radio frequency (RF, 120 mm, 30 min), respectively, and followed by a two‐step enzymatic hydrolysis. Results revealed that the chicken enzymatic hydrolyzate after RF pretreatment (120 mm, 30 min) had the best overall taste and stronger umami. The sample treated with 90°C IR has a richer flavor, while there were no significant changes in taste of the 600 W ultrasound treatment group compared with the "control." Therefore, RF pretreatment (120 mm, 30 min) is more suitable for industrial to produce low cost and high umami chicken enzymatic hydrolyzates. Practical applications: In the condiment food industry, people usually use umami‐rich enzymatic hydrolysates to improve the umami taste of products. The 120 mm plate spacing radio frequency pretreatment proposed in this study for 30 min before enzymolysis can significantly improve the taste characteristics of the chicken enzymolysate, significantly enhance its saltness and umami, and make the overall taste more harmonious. It provides a certain theoretical basis for the industrial production of low‐cost umami‐enhancing enzymatic hydrolysis products. [ABSTRACT FROM AUTHOR]

This study investigated the impacts of the use of carob flour (CF) and CF + green lentil flour (GLF; 50:50, w/w) at 0% (control), 3%, 6%, 9%, and 12% levels on the quality and sensory properties of crackers. Crackers made from CF + GLF showed higher L* and hue values and lower a* values than crackers made from CF at the same addition levels. The inclusion of CF and CF + GLF had no significant (p <.05) effects on the diameter, thickness, and spread ratio values. The addition of 12% CF and "6%CF + 6%GLF" decreased the hardness values of crackers from 12.09 N to 4.80 N and 4.48 N, respectively. Compared to the control, the inclusion of 12% CF and "6%CF + 6%GLF" elicited greater ash content. Crackers enriched with "3%CF + 3%GLF", "4.5%CF + 4.5%GLF," and "6%CF + 6%GLF" had higher protein amounts than crackers enriched with 6%, 9%, and 12% CF. While crackers containing 12% CF had considerably lower phytic acid concentration (97.1 mg/100 g) than the control (184.1 mg/100 g), incorporation of "6%CF + 6%GLF" increased it (256.1 mg/100 g). Compared to the control, increasing levels of CF and CF + GLF gradually enhanced the total phenolic content and antioxidant activity of crackers. Moreover, crackers made from CF had stronger antioxidant properties than crackers made from CF + GLF. The highest acceptability scores were observed in the control and crackers containing 3% and 6% CF and "1.5%CF + 1.5%GLF" and "3%CF + 3%GLF." Based on the findings, CF + GLF (up to 12%) has the potential to produce acceptable nutritious crackers with strong antioxidant properties and possible health benefits. Novelty impact statement: Carob is a functional ingredient with rich polyphenol and dietary fiber content. Green lentil contains high amounts of proteins, fibers, and phytochemicals. The findings of the study revealed that novel cracker formulations containing carob and green lentil flours could represent a healthy option in the food industry. [ABSTRACT FROM AUTHOR]

In this study, the evaluation of the use of melon seeds, which is an important waste in domestic and industrial production, as a source and ingredient for the production of spreadable butter was investigated. After the cleaning, roasting and grinding processes applied to the melon seeds, different amounts (10% and 20% sugar, glucose and honey) of were added during the sweetening phase. Physical, chemical and texture analyzes were performed for melon butter. According to the results obtained, the highest hardness (3124.76 g) and work of shear (1405.33 gs) values were obtained in the mixtures using Glucose20. The lowest hardness values were obtained in Sugar10 (261.61 g) and Honey10 (202.53 g) mixtures, which were not statistically different, and the lowest work of shear values were obtained in sugar and honey products. Considering the results, it was concluded that Sugar10 is the most suitable for the production of melon butter production. Practical applications: Among the main objectives of the study was the introduction of a new type of seed butter that was healthy and non‐allergenic to the industry with evaluating food waste. The spreadable butter samples produced with this study, in which the nutritional and technological properties of melon seeds were evaluated, are a major proof that melon seeds should considered be important ingredient for food industry. [ABSTRACT FROM AUTHOR]

In the food processing industry, hygiene is the key measure to eliminate the pathogens which cause food spoilage. These spoilage microorganisms are persistent sourcing a problem to the processing industry. It stresses the whole environment of food processing. Processing facilities suffer from microbes that suites the microbiota of raw material. These microorganisms grow in the form of biofilm, which is slimy and are hard to eradicate. The conventional methods of eradication of these biofilms can be tiresome and have their limitation. Novel research frontier pertaining to food has shown unrealized potential for eradicating biofilm that can be employed in the food industry. Potential novel technologies that can control biofilm formation include Plasma‐activated water, electrolyzed oxidizing water, probiotics, quorum quenching techniques, electrical effects, and cold plasma. The review focus on biofilms in different food industries and the mechanism of various novel approaches which help in controlling biofilm formation. Novelty impact statement: Plasma‐activated water causes lipid oxidation, membrane disturbance, and oxidative damages breaking the bacterial cell's defense mechanism.Ultrasonication increases cell permeability due to more effortless penetration of antimicrobial agents into the cells.Electrolyzed oxidizing water could effectively remove biofilm after a short exposure time. [ABSTRACT FROM AUTHOR]

The objective of the present work was the formulation, optimization, and quality evaluation of gluten‐free biscuits at different water levels, based on a rice and carob flour mixture enriched with dried apple pomace, prepared with, and without microwave blanching (MB). MB contributed to the partial conversion of insoluble dietary fiber to soluble. Increasing dried apple pomace proportion in the mixture resulted in higher sensory aroma and hardness and higher brightness (L*) and red hue (a*). On the other hand, the increase in water level caused a rapid increase in biscuits moisture and a drastic reduction of sensory hardness and crispness, and of mechanical fracture force and spread factor. Sensory hardness and crispness were positively correlated with mechanical fracture force and spread factor (W/T). Three biscuit formulations with % levels (A:C:W) of apple pomace (A), carob flour (C), and water (W) were found to score highest (34:16:50, 32.5:32.5:35, 49:16:35). Novelty impact statement: Apple pomace combined with rice and carob flour in gluten‐free biscuits could improve physicochemical, textural, and sensory characteristics. From a nutritional aspect, the final products can be considered as a rich source of dietary fiber thus enhancing their nutritional quality. It is expected that the results from the present work can impact positively on the successful production of gluten‐free biscuits providing new ideas for innovation in the food industry. [ABSTRACT FROM AUTHOR]

Handler and consumer safety are the critical risks associated with conventional chemical preservatives and disinfectants used in the food industry. Alternative nature‐based substances have been explored, obtained and methods for their extraction and isolation developed. Antimicrobial properties of these substances have been mostly targeted for use as food preservatives. However, recent researches indicate their prospective use as surface cleaners, disinfectants for raw produces and process surfaces and biofilm inhibitors. Their activities can be enhanced by several folds using modern technologies like microencapsulation, fragmentation, conjugation, immobilization, nanoemulsion, and coupling with natural detergents. They can act as active agents in antimicrobial films, coatings, and food packages. Critical compilation of reported researches on these is necessary. Latest developments and trends in the use of nature‐based substances as futuristic disinfectants and preservatives for food industry have been reviewed here. Their synergistic effects with novel technologies for implementable hurdle‐technology concepts have been also discussed. Novelty impact statement: Natural substances that have antimicrobial properties and safe for human use are the commercial disinfectants of tomorrow. In this article, we are expressing this futuristic view based on the current trends in researches on nature‐derived cleansing and disinfecting substances and technologies for their maximum efficacy. The information generated is expected to support cross‐sectional achievement of multiple major SDGs of UN 2030 Agenda relating to ensuring safe food for the world community. [ABSTRACT FROM AUTHOR]

Simple energy surveys and audits were performed in 60 processing industries of meat, dairy, horticultural and bread and pastry products, located in the North, Center, and Alentejo regions of Portugal. The number of refrigeration chambers, building infrastructure, and energy consumptions of the equipment used in the manufacturing processes were evaluated. The energy consumption of different manufacturing processes of regional food products were compared. The study aims to present several measures and best practices for the improvement of energy efficiency of the food sector. The implementation of simple and very cost‐effective transversal electricity savings measures such as awareness and/or training of operators, proper maintenance, and monitoring tasks, can benefit this sector. The tailored energy efficiency measures by sector are discussed. These energy efficient practice measures can offer savings at several levels, increasing productivity and competitiveness and improving the environmental impact, and thus the global sustainability of the Portuguese food sector. Practical applications: The adoption of efficiency measures by SMEs provides them the necessary instruments to become more competitive and dynamic in the market, due to the reduction of the energy costs. This condition allows funds to be redirected to areas such as logistics, ensuring an expansion to international markets. This paper presents several measures of energy efficiency, many of which require small investments. The objective of this study is to provide a reference guide, with the purpose of qualifying SMEs for the adoption of strategies to increase their competitiveness, productivity, and efficiency. [ABSTRACT FROM AUTHOR]

The rising price and demand for energy are significant issues for the food sector, which consumes a substantial amount of energy throughout the supply chain. Hence, improving energy efficiency has become an essential priority for the food sector. However, most food businesses have limited awareness of the recent technological advancements in real‐time energy monitoring. Thus, the concept of "Internet of Things" (IoT) has been investigated to increase the visibility, transparency, and awareness of various energy usage levels. This paper presents a case study of a beverage factory where the implementation of an IoT‐enabled sensing technology based on the embodied product energy (EPE) model helped to reduce the energy consumption. This arrangement made provision for the collection of real‐time energy data within a food production system to support informed and energy‐aware operational decisions, which lead to optimized energy consumption and significant savings of approximately 163,000 kWh in the year 2017. Practical applications: Given the importance of energy efficiency and Internet of Things (IoT), especially in the food manufacturing industry, this research reports a baseline application at a beverage company in India. The results allowed the company to use energy more efficiently to have an advantage over its competitors and better market positioning. More data could be incorporated into the energy management system with the use of IoT. The availability and accuracy of such valuable data would help managers to make better energy‐efficient decisions. [ABSTRACT FROM AUTHOR]

Thiamine was used for producing textured soy protein (TSP) with meat odor. The effects of the moisture of soy protein concentrate (SPC) and screw speed on the physical, technological, and sensory characteristics of the TSP were evaluated and the effects of thiamine were evaluated on the same characteristics as well. The SPC moisture‐affected hue, protein solubility, emulsion stability, meat odor intensity, and ideal of the intensity of meat odor of TSP while the screw speed affected hue and emulsion stability. At the center point of the experimental design, the SPC moisture enhanced the intensity of the meat odor and the ideal of the intensity of the meat odor of TSP. The addition of thiamine enhanced all the sensory characteristics and did not impair the physical and technological properties of TSP. The use of thiamine before extrusion represents a new option as an ingredient for obtaining TSP with meat odor. Novelty impact statement: Thiamine has been used for producing textured soy protein (TSP) and it improved the sensory characteristics related to the meat odor. The addition of thiamine did not impair the physical and technological properties of TSP. Such results are relevant to academia and to the food industry, contributing to the area of plant‐based foods. [ABSTRACT FROM AUTHOR]

Probiotics are becoming popular in dairy and non‐dairy matrices owing to their symbiotic effects on the human gut. However, maintaining the viability and stability of probiotics at their therapeutic level is a great challenge for manufacturers. Encapsulation technology is getting attention to maintain and target the delivery of sensitive ingredients in the food and pharmaceutical industry. Probiotics are encapsulated by using different economical biomaterials to augment their stability under stressed conditions and encapsulated by materials. Encapsulation with these biomaterials retains their recommended number in the product as well as provides a barrier against the hostile conditions in the human gastrointestinal passage. Adaptation of encapsulation technology in the dairy and beverage sector will be a way forward for the development of a different range of functional foods. The current review focuses on encapsulation, types of encapsulation material, and their suitability for the development of dairy and beverage functional foods. Practical applications: Probiotic application as functional ingredients in different food, an animal feed is increasing across the globe owing to their numerous benefits. The dairy and beverage industry is the largest in the food sector and has promising probiotic application potential. Probiotic stability and viability challenges can be addressed by encapsulation using different polymer‐based wall materials. [ABSTRACT FROM AUTHOR]

The prebiotic properties of a set of synbiotic legume beverages were evaluated. The beverages were prepared using five ratios of kidney and mung beans, viz., 100% red kidney bean (RKB); 100% green mung bean (GMB); 1:1 (ZB); 3:7 (MB); and 7:3 (KB) and inoculated with probiotic Lactobacillus casei. The prebiotic activity score (PAS) and gastrointestinal tolerance were assessed spectrophotometrically. The sugar profile (total reducing sugar (TRS) and total carbohydrates (TC)) was determined gravimetrically. PAS of RKB (0.24) and KB (0.18) was highest; supported probiotic colonization (8.10 and 8.18 log CFU/ml); and inhibited enteric pathogen (5.56 and 5.54 log CFU/ml). L. casei tolerated harsh gastric conditions by exhibiting a reasonable survival rate (82.38–93.79%). TC and TRS were highest in RKB (4.2 and 3.8 mg/ml). However, KB obtained a maximum overall acceptability score (7.06) with least beany flavor. Hence, it can be a potential prebiotic in synbiotic food industry. Novelty impact statement: The beverage KB (7:3) made using red kidney bean and green mung bean showed a significant effect in enhancing the growth of probiotic Lactobacillus casei ATCC 335 and inhibiting the colonization of enteric pathogen Escherichia coli. The probiotic was also able to tolerate the harsh gastric conditions. It also had a high amount of total carbohydrates and total reducing sugars to provide an energy source for probiotics. This formulation also exhibited the best sensory acceptance by consumers with the least beany flavor. Hence, the beverage depicted prebiotic and probiotic potential and can be used as a nondairy synbiotic legume‐based beverage. [ABSTRACT FROM AUTHOR]

The present study evaluated the drying of camu‐camu pomace (reducing waste generation), and a mathematical model is proposed for drying at four different temperatures (60, 80, 100, and 120°C), and 1 m/s airflow. The thin‐layer model that best fitted the experimental data was by Midilli, compared to ten other models. The evaluation method used the coefficient of determination (R2), RMSE (root mean square), and X2 (Chi‐square), wherein the coefficient of determination remained >0.90. The activation energy calculated in the present study was 10.82 kJ mol−1, and effective diffusion coefficient D0 = 0.0012 (m2 s−1). Considering colorimetric parameters and the time of water mass loss, the temperature of 80°C is appropriate to produce a good powder. Thus, the drying of camu‐camu pomace is an alternative to obtain a natural (red‐purple) food dye. Novelty impact statement: To our knowledge, the present study is a pioneer on the grounds that it presents the mathematical modeling data of the residue at high temperature, and also the obtention of camu‐camu powder as natural dye. Considering the perishability of fresh residues, drying is one of the most feasible technological processes for the food industry, also to obtain natural dyes, highlighting to the natural powders. The modeling of drying curves provides an understanding as regards the physical and thermodynamic indices relevant to the heat and mass transfer process of the sample. So, this information is very important and might help to improve the performance of future analyses. [ABSTRACT FROM AUTHOR]

Microfluidization was used as a mechanical method for the preservation of sugarcane juice. Sugarcane juice was microfluidized at 159 MPa/1 cycle and packed in glass bottles and high‐density polyethylene (HDPE) stand‐up pouches along with a control. The control and microfluidized samples that were stored at 25°C, and control stored at 4°C showed spoilage on the second day and were discarded. A reduction in total soluble solids, pH, and sensory score along with an increase in reducing sugars, polyphenol oxidase activity, color change, dextran content, and microbiological parameters were observed during a 12 day storage period. Reaction kinetics for the parameters was also established. Results showed that microfluidization can extend the shelf‐life of sugarcane juice up to 10 days when stored in glass bottles and kept at 4°C. The investigation intends to serve as a case study for researchers working on the processing and preservation of sugarcane juice. Practical applications: Sugarcane juice processing and preservation has been a challenging task so far which motivated various researchers worldwide to come up with new and innovative solutions. To this effect, microfluidization technology for beverage processing is now gaining popularity within the food sector. However, it has not been explored completely for sugarcane juice processing. The results of this work highlight optimum processing conditions that would facilitate other researchers to conduct pilot‐scale trials for possible commercialization of sugarcane juice. This could also spark a change in the current chemical‐based processing operations of food industries by providing an eco‐friendly alternative. [ABSTRACT FROM AUTHOR]

Salmon meat samples were treated with nanofibers fabricated from only black seed oil or black seed oil combined with curcumin (NFBO and NFBOC, respectively) and cooked using a sous vide (SV) technique at 70°C for 20 min. Nanofiber diameters ranged from 387.1 to 720 nm. At Day 43, flavor scores of NFBO‐ and NFBOC‐treated samples were 5.50 and 6.0, respectively, whereas NFBOC odor scores were evaluated as neutral (5.25). Conversely, SV had a significantly lower odor score (3.0). The b* values of SV, NFBO, and NFBOC reached 17.69, 16.76, and 15.72, respectively. The combination of nanofibers and SV significantly limited the pathogenic growth of some bacteria. At Day 43, while TMAB and TPB counts of SV samples had reached 5.50 and 4.78 log CFU/g, respectively, the maximum TMAB and TPB counts in samples treated with nanofibers were 2.71 and 2.15 log CFU/g. Moreover, lipid oxidation was retarded through nanofiber application. Practical applications: Novel trends and technologies in food science and the ready‐to‐eat sector are garnering a great deal of attention. In the present study, nanofibers fabricated using only black seed oil and black seed oil combined with curcumin (NFBO and NFBOC, respectively) were obtained. Results support the feasibility of combining nanofibers with sous vide cooking of salmon meat. This novel application can help guide future studies concerning gastronomy for ready‐to‐eat food manufacturers. [ABSTRACT FROM AUTHOR]

The aim of this work was to carry out the physicochemical characterization of the partially defatted buriti bran (PDBB) and to investigate the effects of the replacement of 10%, 20%, and 30% of wheat flour by PDBB on the technological and sensory properties of chocolate cakes. PDBB presented high percentages of nutrients, especially lipids (7.92%), fibers (49.96%), total carotenoids (42.82 mg/100 g), in addition to a high content of minerals, such as manganese (46.53 mg/100 g), iron (149.02 mg/100 g), and magnesium (99.73 mg/100 g). Moreover, PDBB contributed to the improvement of the symmetry index and the formulation with 20% of PDBB obtained better acceptance scores and higher consumption intention. Buriti bran is a promising ingredient to be used in the food industry due to its nutritional profile and its technological and sensory qualities when applied in the manufacture of cakes. Novelty impact statement: This is the first study to provide data on cake formulations made with buriti fruit by‐products.Partially defatted buriti flour has high contents of dietary fibers, lipids, minerals, and carotenoids.The application of pulp bran in cake production was satisfactory according to technological evaluations and sensory analysis. [ABSTRACT FROM AUTHOR]

The present study focused on the utilization of green pea peel (GPP) by‐product for its insoluble dietary fiber (IDF) which was estimated by employing different extraction techniques. A comparative evaluation using various extraction methods viz., alkaline extraction, ultrasound‐assisted extraction, and ultrasound‐assisted alkaline extraction method (ODF) was employed vis‐à‐vis its effect on yield, kinetics, thermal stability, morphological, and functional properties of IDF. Ultrasound‐assisted alkali extraction method was optimized to extract IDF and was found to be the best extraction method and standardized using rotatable central composite design with time of 30 min, amplitude of 30%, solid to liquid ratio (1:20), and NaOH concentration 1.2 mol/L. ODF evinced biologically rich and higher water and oil holding capacities with low peak and final transition temperature. The morphology of IDF also varied distinctly with extraction processes. ODF conclusively evidenced that it has immense potential to scale up in fulfilling the commercial demand of IDF. Novelty impact statement: The pea peel insoluble dietary fiber (IDF) has enormous potential in food processing industries in developing functional foods which could unleash health benefit properties. The utilization could also minimize the environmental footprint of food wastage and disposal issues. The developed IDF from green pea peel (GPP) has enormous economic feasibility among various commercial food sectors viz., beverage, dairy, meat, and other health‐promoting food industries. Extraction of IDF by a suitable extraction method from GPP by‐product which was discarded largely hitherto has immense potential of generating substantial economic benefits every year and it can be an innovative approach for generating functional food ingredients. [ABSTRACT FROM AUTHOR]

Outstanding organoleptic characteristics make sweet cherries one of the most popular seasonal fruits, as it has numerous health benefits making it an increasingly important part of the human diet. This study was conducted to evaluate various physicochemical properties of nine introduced and five local sweet cherry cultivars. Rana Stonska had the lowest measured content of phenols, flavonoids, and anthocyanins, Bigarreau Burlat had the highest amount of phenols and flavonoids, and Garnet the highest measured anthocyanins content. Potassium content was lowest for Sunburst and highest for Rana Stonska. PCA analysis allowed the discrimination of two quite different cultivars in relation to all assessed, Ranka and Isabella, since Ranka ranked the lowest in terms of fruit weight, thickness, volume, geometric mean diameter, and surface area of the fruit. Isabella cultivar stood on the opposite end of the range, ranking the highest in all data categories. Novelty impact statement: Determination of physicochemical properties of cherry fruit cultivars in certain agro‐ecological conditions is of utmost importance in assessing its potential for various applications, such as cherry growing or the food processing industry. Our research has also shown that cherries can be an excellent source of antioxidants, bioactive molecules and mineral content, especially potassium, which has significant health benefits. According to the obtained results, better antioxidant properties were proven in cultivars with a higher amount of total phenols. [ABSTRACT FROM AUTHOR]

This study was aimed at investigating the impact of different non‐caloric and reduced‐calorie sugar blends on the physicochemical, rheological and sensory properties of sweet confectioneries. The systems were formulated using low‐methoxyl pectin (1% wt/vol) and orange juice processed by pilot‐scale UV‐C light (Dean‐Vortex reactor; 390 mJ/cm2; Reynolds number: 3824). Consumer perception was measured using the conjoint, difference from control and CATA tests. A control, elaborated with sucrose (S:10% wt/vol), and 27 systems containing blends of S (0–6.0% wt/vol), erythritol (E:0–11.0% wt/vol), rebaudioside A (RA:0–0.038% wt/vol) and polydextrose (P:0%–20% wt/vol) were prepared according to a Box–Behnken design. Multiple combinations of sweeteners that predicted water holding capacity (WHC) and hardness 1 (H1) like control were found using the Response Surface Methodology (RSM). P increased °Brix while lowered H1; whereas, E decreased WHC and increased pH. The confectionery was perceived as very healthy and with a high willingness to try. All the evaluated systems displayed a solid/gel behavior dominating the viscoelastic response. Two systems (S5 = 3.0% wt/vol S‐0.019% wt/vol RA and S7 = 0.019% wt/vol RA‐5.5% wt/vol E) were selected according to RSM, PCAs, MANOVA and sensory tests as both resembled the full‐sucrose sample. This study proposes interesting formulations of sugar‐reduced and sugar‐substitute blends for being used in sweet confectioneries produced from UV‐C preserved orange juice and low‐methoxyl pectin, with physicochemical, rheological and sensory characteristics like the full‐sucrose options. Practical applications: Consumers are becoming fully aware of the significant role that food and beverages play in overall health. This trend has a decisive impact on the food industry in terms of innovation and the development of better‐for‐you products. The present study involves firstly, a conjoint study to investigate the interest of local consumers in a new sweet confectionery produced by gentle means and secondly, the use of sugar substitute blends, combined or not with sucrose, for the development of sweet confectioneries produced from low‐methoxyl pectin and orange juice processed by pilot‐scale short‐wave ultraviolet light (UV‐C) a promising emerging technology proposed for the replacement of the traditional thermal treatments, which severely affect fruit juice quality. [ABSTRACT FROM AUTHOR]

Prosopis juliflora grain is considered a by‐product few used in human food. Thus, the objective of this article was to evaluate the use of mesquite grain flour (MGF) in beef hamburgers and assess their physicochemical, antioxidant, and technological properties during 60 days of storage at −18°C. The hamburgers showed high protein content and there was a significant effect (p <.05) between the use of MGF and the storage, analyzed by physicochemical properties. Even though the MGF used in the hamburgers acted as a pro‐oxidant in lipid oxidation, they also acted as an antioxidant in the oxidation of the proteins. In the texture profile, the hardness, chewiness, and adhesiveness variables varied according to the percentage of MGF added. The best results were obtained at 30 days with the addition of 2 and 4% of MGF, showing the mesquite grain's potential to be used as a flour for formulation of meat products. Practical applications: The mesquite grain flour has high proteins content and bioactive potential thus shows important application possibilities. The flour can produce a hamburger with technological properties (for example, diameter shrinkage good, hardness, adhesiveness, chewability, elasticity, cohesiveness, stiffness, and resilience), bioactive compounds, and high protein content properties, important characteristics for the food industry. This study shows the potential of MGF, which can be inserted to increase the shelf life of a hamburger. [ABSTRACT FROM AUTHOR]

In view of the nutritional and sensory aspects of thyme (Thymus vulgaris), it can be added as a functional ingredient to extend the shelf life of food products. Thyme leaves powder (TLP) at different concentrations (1%, 3%, 5%, and 7%) with wheat flour in cookies formulation was added. Physicochemical composition and sensory attributes of cookies at storage intervals of 0, 15, 30, and 45 days were studied. All the properties of cookies affected significantly. During storage, TLP had a nonsignificant effect on chemical composition of cookies except moisture. There was no significant change for physical properties of cookies but fracturability, hardness, and water activity showed changes during storage. Color of cookies (L*, a*, and b*) varied from 57.79 to 42.64, 12.82 to 3.37, and 23.29 to 17.82, respectively, but storage did not affect the color. Cookies with 3% TLP were most preferred with respect to organoleptic characteristics by judges. Practical applications: The present study can not only endorse the nutritional characteristics and sensory evaluation of thyme leaves powder cookies but also guide the overall community concerning the significance of thyme herb. In future, research on application of thyme in various food industries with its more striking benefits regarding safety and quality is required. [ABSTRACT FROM AUTHOR]

Kamaboko is an important fish product that is consumed in high volumes across the globe. This study investigated whether the amount of sorghum distillers grains (SDGs) contained in kamaboko affected its quality. Kamaboko containing SDG had significantly higher cohesiveness and chewiness, but reduced springiness and gumminess. However, the SDG addition ratio had no significant effect on hardness. The pH value (range, pH 4.98–5.87) and cooking loss (range, 2.54–2.71%) were significantly lower than the control group (5.99 and 5.27%, respectively). The kamaboko's emulsification stability and water loss (range, 1.22–1.59%) decreased with increasing SDG; however, the differences were not significant. The fat loss (range, 0.02–0.10%) and water‐holding capacity (WHC) (range, 91.56–95.91%) at high SDG addition ratios (100%) were significantly lower than those in the control group (0.07 and 96.12%, respectively). Practical applications: The results of this study demonstrate the practical application of sorghum distillers grains (SDG), a byproduct of brewing a famous Taiwanese alcoholic drink, kaoliang liquor. Sorghum distillers grains can replace starch in emulsified seafood products, such as kamaboko, to create products with favorable qualities (texture profile analysis, pH value, cooking loss, and emulsification stability). Ultimately, our findings should serve as a reference for exploring the diverse roles of SDG in food processing, provide a basis for adding value to SDG, and help reduce the waste and the environmental problems caused by leftover distillers grains generated during the alcohol brewing process. [ABSTRACT FROM AUTHOR]

The physicochemical characteristics in terms of composition, pasting properties, in vitro starch digestibility, morphology, XRD, FT‐IR, and functional properties of starch, isolated from the kernels of Euryale ferox seed cultivated in Northeastern Region of India were studied and utilized them in formulation of bread. E. ferox kernel starch (EFKS) exhibited an A‐type diffraction pattern and granule sizes ranged from 1 to 3 μm in diameter and were polyhedral shape. EFKS exhibited high pasting temperature indicating its potential to incorporate in products requiring higher temperature to cook, such as baked items like bread. The effects of replacing refined wheat flour with native EFKS (5%–50% db) on bread quality attributes were investigated, and sensory results suggested that bread with 20% EFKS incorporation was acceptable, but bread with higher concentrations of EFKS produced smaller loaf volumes. Results evidenced that EFKS is a novel starch source and has an immense potential in both food and non‐food industries. Novelty impact statement: Results of the study have the credential evidence to corroborate that the Euryale ferox kernel starch (EFKS) has strong potential applications in food industries. The study also clearly revealed that EFKS can replace up to 20% of wheat flour for bread making with acceptable sensory attributes. The EFKS is comparable to popularly acceptable commercial starch‐like rice and has potential for enormous food and non‐food applications and can be a money spinner for entrepreneurs. [ABSTRACT FROM AUTHOR]

The objective of the study was to investigate the effect of a spiral continuous flow‐through pulsed light (SCFPL) system on decontamination of Escherichia coli in freshly squeezed grape juice. The impacts of pulsed light fluence and liquid flow rate on the disinfection effect of E. coli were investigated. The physical properties and nutritional quality of the treated grape juice were measured. The results showed that at conditions of a liquid flow rate of 60 ml/min and PL fluences of 13, 40, and 66 J/cm2 treatment, E. coli reductions were 1.3, 1.7, and 2.6 log‐cycles, respectively. When PL fluence was set at 66 J/cm2 and sample flow rates of 0, 30, and 60 ml/min, E. coli reductions of 0.8, 2.9, and 2.6 log CFU/ml were achieved, respectively. The TSS and pH of values were not affected. No visual difference of the juice color was observed after treatment. The ascorbic acid, anthocyanins, and total phenolic content (TPC) were slightly affected. Novelty impact statement: A new spiral continuous flow pulsed strong light (SCFPL) decontamination system has been developed in this work. Different from the previous continuous flow‐through decontamination system, this SCFPL system can greatly improve the utilization of light energy and increase the heat dissipation of juice during treatment. The results showed that the E. coli reduction of 2.9 log CFU/ml could be achieved, and the physical properties and nutritional quality of the grape juice were slightly affected. This new system can provide reference value for the application of pulsed light in food industry for liquid food. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the effect of food structure/matrix, composition, and texture on oral processing behavior of chocolate bars with varied matrices and their influence on temporal dominance of sensations (TDS) and glycemic index (GI). Results indicated that food matrix, composition, and textural properties determined oral processing behaviors. In the initial stage of mastication, hardness, and chewiness are the most dominant texture perception, followed by melting and adhesiveness in the mid‐stage, and the final stage is dominated by adhesiveness, pastiness, and cohesiveness which triggered the swallowing. Mastication features such as consumption time, the number of chews, chewing rate, and the number of swallows ranged among 2.63–5.14 g, 18.58–44.61 s, 16–33 chews, 0.68–0.90 chews/s, and 3–9 swallows, respectively. The eating rate and calorie velocity were positively correlated and ranged between 0.11–0.20 g/s and 0.51–1.12 kcal/g, respectively. The significant differences in the GI of simulated bolus and ex vivo bolus highlighted the importance of oral processing, matrix‐effect, and composition on the glycemic index. Further, a GI prediction model was also developed to highlight the significance of mastication and proximate composition on the estimated GI. Novelty impact statement: This research has innovatively demonstrated the impact of food structure and matrix effects of chocolate bars on their oral processing behavior and GI. In addition, the developed GI prediction model indicates the significant impact of proximate composition and mastication (chew cycles) on estimated GI values. Further, the results of TDS experiments reveal that the texture and flavor perceptions depend on structure and composition, respectively. Thus, the present study provides valuable insights to bridge the gap between food structuring (product development) and food destructuring (food digestion) which will serve the food processing and preservation industries in the development of novel and personalized food products. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the impact of ultrasound and osmotic dehydration on the functional properties of defatted hazelnut meal. The results showed that osmotic dehydration sample pretreatment did not significantly affect the functional properties of defatted meal based on p‐value analysis. However, the parameters in extraction process significantly affect (p <.05) the functional properties of defatted meal. The ultrasound amplitude, solvent‐to‐solid ratio, and extraction temperature at highest settings in the extraction process could affect the protein content (from 29 to 33%), water‐holding capacity (from 1.1 to 1.7%) and emulsifiability (from 1 to 1.4%) but negatively affect the fat‐binding capacity (from 74 to 72%) of defatted meal. It was found that defatted meal extracted from higher setting on parameters is suitable for foods with high juiciness and tenderness requirement while defatted meal extracted from lower setting of parameters is suitable for milk‐based beverages. Practical applications: Most of the reported articles were focused on investigating the effects of processing parameters on oil yield and quality, but only limited information was given about the defatted meal after the oil extraction process. The defatted meal obtained after the extraction process can be considered as another valuable side product due to its high protein content. The meal could be very useful for various applications in food and beverage industry depends on its characteristics. Therefore, this paper aims to investigate the effects of osmotic pretreatment and ultrasound treatment on the functional properties of defatted hazelnut meal. [ABSTRACT FROM AUTHOR]

This study aims to study the effect of Heat Moisture‐Treatment (HMT) on the physicochemical, functional, crystallinity, and antioxidant properties of five white sorghum varieties, namely CO30, K12, Parbhani Moti (PM), Parbhani Shakti (PS), and ICSV15021. The sample grain's moisture content was adjusted to 17% and subjected to HMT (100°C) for 4 hr. The HM‐treated samples showed higher carbohydrate [71.82 g/100 g(PS)–76.25 g/100 g (PM)] and crude fat content [2.12 g/100 g (ICSV15021)–5.52 g/100 g (K12)] than the control. In contrast, the crude protein [7.22 g/100 g (PM)–9.77 g/100 g (CO30)] and ash content [1.85 g/100 g (CO30)–2.57 g/100 g (PM)] got decreased in HM‐treated samples comparing control. Significantly higher DPPH‐antioxidant activity was recorded in HM‐treated samples [31.72% (ICSV15021)–51.07% (K12)] than control. Similarly, the water and oil absorption capacity was found to be higher in HM‐treated samples [2.80 g/g (PM)–3.28 g/g (ICSV15021) and 2.45 g/g (PM)–2.8 g/g (CO30)] than control. The crystallinity got reduced after HMT [11.73% (CO30)–15.17%(PM)], and both control and HM‐treated sorghum flours exhibited an A‐type diffraction pattern. Practical applications: As whole sorghum flour has limited usage in the food processing industry, the modifications using heat treatment could increase sorghum utilization in developing novel biofortified and gluten‐free food products. HMT positively influences the physicochemical, functional characteristics with the increased antioxidant activity of five varieties of white sorghum grains. Hence, HMT physical modification of sorghum grain makes it suitable in both the novel food system for developing unique gluten‐free, biofortified products and other nonfood applications. [ABSTRACT FROM AUTHOR]

Lipid oxidation imparting off-flavor and decreasing the shelf life of meat is a significant concern of the global food industry. Here, the efficacy of a natural iron chelator, deferriferrichrysin (Dfcy), contained in sake (Japanese rice wine), against lipid oxidation of meat was investigated. Purified Dfcy and Dfcy-enhanced sake were prepared and added to three kinds of meat (chicken, pork, and beef) and heated at 70°C for 70 min, followed by storage at 4°C for 10 days and analysis of the efficacy to inhibit lipid oxidation. Dfcy reduced thiobarbituric acid-reactive substances (TBARS) values of meat products by over 50% with the addition of 100 mg/kg of Dfcy. Hexanal production was more efficiently reduced, that is, over 90% reduction with the addition of 50–100 mg/kg of Dfcy. The findings suggest Dfcy and Dfcy-containing sake as promising novel natural antioxidants to inhibit lipid oxidation in meat products. Novelty Impact Statement: This study investigated the natural iron chelator deferriferrichrysin (Dfcy) contained in sake (Japanese rice wine) against the lipid oxidation of meat products. Purified Dfcy and Dfcy-containing sake inhibited hexanal production with over 90% reduction at 50–100 ppm in chicken, pork, and beef meat. Dfcy was shown to be an efficient inhibitor of lipid oxidation in meat products, and the strategy used in this study could be used to develop schemes for the production of other rice wines that contain iron chelator. [ABSTRACT FROM AUTHOR]

This study examined the physicochemical, color and sensory attributes of wines produced from Hibiscus sabdariffa calyces while substituting granulated sugar with Phoenix dactylifera fruit extracts in the ratio 15%, 20%, 25%, and 30%. The sample mixture was subjected to fermentation at 28 ± 2℃ for 8 days to produce the fermented must which was divided into two portions, with one portion clarified to age for a period of 6 weeks while the other remained un-clarified. Result showed that both clarification and inclusion rate of date fruit extract led to significant differences (p < .05) in the physicochemical, color and sensory characteristics of aged wines. However, panelists affirmed that clarified aged wine from 75% Roselle calyces and 25% date palm fruit extracts were the most preferred. Thus, date fruit extracts could serve as a substitute for granulated sugar for the production of good quality Roselle wine in the food industry. Practical applications There is strong interest in the food industry to produce good quality wines from tropical fruits and vegetables like Roselle calyces. Recent development has established that addition of date fruit extracts to Roselle calyces as a substitute to granulated sugar would enhance commercial production of low alcoholic wine with good quality characteristics that possesses several highly health promoting factors such as antiviral, antifungal, antioxidant, anti-hyperlidimic activity and hepatoprotective activity. [ABSTRACT FROM AUTHOR]

Extrusion is a modern food processing to produce a wide range of food products. This study, brown rice and corn were mixed with barley at different ratios (60:0, 40:20, 20:40, 0:60) and extruded at different die temperatures (DT, 110, 120, and 130℃) and screw speeds (SS, 200 and 300 rpm) to evaluate the physicochemical characteristics of expanded barley ready‐to‐eat snacks. A decrease in the water absorption index (3.35–4.73 g/g) and an increase in the radial expansion ratio (2.35–3.60) were observed at increased DT and corn ratios, but the water solubility index (7.16%–23.25%) was not affected. Increasing the SS caused increased hardness, but this decreased as the proportion of brown rice increased. Total dietary fiber content (4.21%–13.65%) was affected by a change in the proportion of brown rice, but was significantly increased with increasing DT and SS (p <.05). Practical applications: The results of this study demonstrate the optimal conditions for the production of expanded barley ready‐to‐eat (RTE) snacks using extrusion technology. Brown rice and corn were mixed with barley at different ratios, and extruded at different die temperatures and SSs to create expanded barley RTE snacks with favorable quality characteristics. Barley was able to replace a percentage of brown rice and corn, which provided the final product with properties such as improved texture and higher total dietary fiber content. Ultimately, the results of this study can serve as a reference for effectively enhancing the quality of expanded barley RTE snacks by extrusion processing. [ABSTRACT FROM AUTHOR]

Red beetroot and its functional products have gained popularity in the food industry and are utilized as a food colorant or additive. Red beetroots are a great source of unique bioactive components called betalains and are rich in polyphenols, antioxidants, vitamins, carotenoids, flavonoids, minerals, and ascorbic acids. It has diverse therapeutic effects associated with biochemical content. However, maintaining health benefits is problematic due to its betalain instability. It is essential to choose the best cultivar with high betalain levels for ensuring the target product in the food industry. In addition, betalains are quite sensitive toward production techniques and pre and postharvest factors, which are the main indicators for affecting the food quality of red beetroot. Therefore, we aimed to review the results of some studies on red beetroot and provide a comprehensive knowledge on health benefits, production techniques, and quality maintenance for the food industry. Moreover, nutrition content, potential uses, and future outlook were also summarized. Practical applications: The present review summarizes a comprehensive knowledge about pre and postharvest factors affecting quality of red beetroots and indicates ways to maintain high quality red beetroots for promising value‐added products in respect of consumers and food processors. Moreover, recently reported processing techniques for red beetroots was examined and appropriate techniques were explained in order to sustain bioavailability and stability of betalains for food industry. [ABSTRACT FROM AUTHOR]

Tender coconut water (TCW) as a food model was treated with UV to investigate the efficacy of UV LEDs (255 nm) for non‐thermal processing by inactivating the possible foodborne pathogens in TCW. TCW, when exposed to UV at a dose of 28 mJ/cm2, significantly reduced Escherichia coli (ATCC 8739) to a 6.2 log CFU/ml. At a dose of 21 mJ/cm2, Salmonella enterica (ATCC 13314) and Listeria monocytogenes (ATCC 19111) were reduced to a log of 6.3 and 5.6 CFU/ml, respectively. The physicochemical properties and color measurement (L*, a*, and b*) of UV processed and unprocessed samples show no significant changes. The metabolic profile of UV processed and unprocessed TCW monitored with 1H‐NMR showed significant changes (p <.001) particularly for major metabolites such as glucose (22.2 and 23.7 mM/100 µl) and fructose (21.5 and 22.5 mM/100 µl). This study demonstrates the development of UV LED‐based non‐thermal processing reactors for food processing. Novelty impact statement: This manuscript details the studies related to the application of UV‐C LEDs and their validation for beverage processing. UV‐C LEDs reduced ≥5 CFU/ml log of pathogens in tender coconut water (TCW). No significant changes were observed in the physicochemical properties of the processed TCW. The use of UV‐C LEDs can be an alternative approach for processing beverages. [ABSTRACT FROM AUTHOR]

A functional energy drink (FED) was prepared based on the agricultural wastes of melon seed powder (MSP) (1% and 3%) and tea stalk caffeine (TSC) (160 and 320 ppm). The beverages' physicochemical, functional, sensory, antimicrobial, and nutritional properties were measured. Results showed that increasing MSP levels increased beverage calories by 23% and beverage fiber by 53.3%. Combinations of 320 ppm of TSC with both MSP levels could show better antimicrobial properties against undesirable gram‐positive bacteria. Comparison of the best FED produced in this study with two popular brands in the market showed the superiority of functional, nutritional, and safety characteristics of FEDs. The total phenolic compounds (TPC) and antioxidant capacity in the best drink produced were 1.56 mg gallic acid/mg and 48.72%, respectively. The sensory properties increased by increasing MSP and TSC, indicating good overall acceptance. In general, by MSP and TSC addition, a desirable FED can be achieved. Practical applications: The food processing industry, along with increased awareness of nutrition among consumers, is completing a cheaper source of nutrients to finally become functional foods. Our results showed that the appropriate combination of agricultural waste to produce a FED has better quality and activity compared to those on the market. [ABSTRACT FROM AUTHOR]

The present study aims at developing fish flour from two small indigenous fish species, that is, Puntius sophore and Amblypharyngodon mola. Fish flour developed from fresh fish species were analyzed for their nutritional compositions following standard protocols. Results indicated the protein, ash, calcium, phosphorus, potassium, magnesium, and iron content to be 55.15 ± 0.71 g/100 g, 18.14 ± 0.69 g/100 g, 1,850.34 ± 2.40 mg/100 g, 799.17 ± 1.50 mg/100 g, 653.26 ± 0.64 mg/100 g, 331.02 ± 2.11 mg/100 g, and 16.00 ± 1.29 mg/100 g, respectively, for fish flour developed from Puntius sophore and 61.32 ± 0.31 g/100 g, 15.43 ± 0.45 g/100 g, 2098.40 ± 2.37 mg/100 g, 1,012.81 ± 3.86 mg/100 g, 413.78 ± 1.47 mg/100 g, 256.82 ± 1.65 mg/100 g, and 12.53 ± 0.52 mg/100 g, respectively, for fish flour developed from Amblypharyngodon mola. The developed flours also had good functional properties with bulk density, water absorption capacity and fat absorption capacity of 0.52 ± 0.001 g/ml, 121.67 ± 2.89 ml/100 g, and 81.67 ± 2.89 ml/100 g, respectively, for Puntius sophore and 0.57 ± 0.01 g/ml, 119.67 ± 4.51 ml/100 g, and 65.00 ± 5.00 ml/100 g, respectively, for Amblypharyngodon mola. Practical applications: The edible fish flour developed from small indigenous fish species can serve as a good source of protein and minerals for children, adolescence, and individuals of other age groups. Due to its high protein content, it could be used commercially as protein supplement. It can also serve as a potential ingredient by various food processing industries for value addition of low protein snacks. In addition, it would also improve the utilization of small fish species thereby generating a source of livelihood for people living close to water bodies. [ABSTRACT FROM AUTHOR]

Fresh‐cut foods have become highly popular as these commodities are convenient to manage with premium freshness and quality. However, the shelf life of fresh‐cut potatoes is limited. The traditional practice consists of a set of operations including washing, peeling, slicing, chemical treatment, packing, and storage. Besides, various chemical or synthetic additives are being applied to tackle quality‐related issues such as browning, textural degradation, microbial spoilage, and shelf‐life stability. Nevertheless, the demand for natural additives and nonthermal preservation techniques has increased with growing concerns about the potential health risks of chemical additives. This review paper discusses the use of various synthetic and natural food additives alone or in combination with the emerging nonthermal technologies for enhancing the quality characteristics of fresh‐cut potatoes. Overall, the nonthermal processing technologies including sonication, cold plasma, high‐pressure processing, ultraviolet, and pulsed electric field would be promising treatments for the fresh‐cut food industry compared with conventional approaches. Practical applications: Fresh‐cut potato is highly susceptible to microbial spoilage and undergoes rapid loss of quality due to high moisture content and rapid metabolic rate. Researchers are exploring alternative nonthermal processing technologies for producing shelf‐stable food products using a clean label approach. This review covers some recent advances concerning the use of chemical compounds, including plant natural antimicrobials and antioxidants, as well as nonthermal technologies for the quality maintenance of fresh‐cut potato. These technologies are known to be safe, cost‐effective, and can be upscaled for use in existing processing lines of the food industry. [ABSTRACT FROM AUTHOR]

Ultrasound‐assisted fermentation is the application of appropriate ultrasound treatment protocol to facilitate the growth and proliferation of microbial cells and also effectively enhance the overall efficiency of fermentation processes. Traditionally, ultrasound has been used over the years in food processing for the purpose of inhibiting the actions and activities of microorganisms. However, more recently, ultrasound technology has found wide use in food bioprocessing for the purposes of enhancing microbial proliferation for improved process efficiency, increased yield and better quality of products. This review emphasized on the mechanisms and technologies of ultrasound‐assisted fermentation as reported by various authors and researchers in the field. Its specific effects on various food products such as milk and dairy products, alcohol and alcoholic beverages, and enzymes production and extraction with respect to fermentation time, yield, and quality of products were also evaluated. Ultrasound technology is one of the modern food physical processing technologies with great prospects in food processing and the food industry as a whole. This review, therefore, is a comprehensive and concise approach to the different applications of ultrasound in fermentation processes including challenges and setbacks limiting its scaling up. To evaluate the work done so far on ultrasound‐assisted fermentation, a systematic review of literature, citing about 60 research and review articles in peer‐reviewed journals, was carried out. Relevant information and data relating to the review topic were expunged and discussed in the write‐up. Novelty impact statement: This review article provides data and information on the various applications of ultrasound‐assisted fermentation including its mechanism of action. The positive results from numerous studies make the protocol relevant and suitable for use in food processing to improve product yield and process efficiency especially for mainstream applications. [ABSTRACT FROM AUTHOR]

Barramundi (Lates calcarifer) muscle with brine 2% in Stand‐up‐retort pouches was treated at different temperatures from 90°C to 120°C at 600 MPa, 5 min. Samples retorted with Fo = 3.38 min were used as control. Texture attributes such as hardness and springiness of the high pressure thermal sterilized (HPTS) barramundi samples were increased compared to the retorted samples. Color, TBA, and pH values were similar for all treatments, except for a significant increase in pH of samples treated at 90°C, 600 MPa, 5 min after 3 months of storage, indicating microbial spoilage. Textural sensory quality of HPTS products was also better than retorted products. High pressure thermal sterilization (HPTS) at 600 MPa and 110°C or 120°C for 5 min resulted in shelf‐stable barramundi products. Overall, HTPS could be a feasible option for the production of sterilized fish product with better texture compared to conventional retorted fish product. Practical applications: High pressure and thermal sterilization (HPTS) of food products is emerging as an innovative method with many advantages. HPTS could result in better nutrition and sensory quality of sterilized food products as lower thermal load applied to the product and less unwanted food processing contaminants such as furan are also produced in food products. However, the application of HPTS on food products, especially, seafood products is still in early stage and limited. The result of this study could be used to develop a scale‐up process for sterilized barramundi products in the food industry. [ABSTRACT FROM AUTHOR]

Glucose oxidase (GOX) is an enzyme widely used in bread‐making, and a reduction of its activity during this food industry process has been reported, which could be overcome by encapsulating the enzyme. The objective of this work was to study GOX release from chia mucilage capsules, prepared at different enzyme concentrations by two techniques (electrospraying, dripping), and subjected to different stress conditions (mixing, pH, temperature) emulating the bread‐making process. Results showed that the encapsulation technique affected the release of GOX, presenting the capsules prepared by the dripping technique higher values for all stress conditions (42%–50%) than electrospraying (21%–30%). This was related mainly to a change in the structure and a swelling and disaggregation effect, where pH, for both methods, affects the integrity of the capsules, and observing a protective effect at higher GOX concentrations (20 U/ml). The selection of methods can be based on the required rate of GOX release. Novelty Impact Statement: Although the enzyme glucose oxidase (GOX) has various applications in industrial processes and is considered a natural additive in the bakery industry, its loss of activity is one of the main reasons why encapsulation becomes necessary. Encapsulation can be carried out by different procedures, being electrospraying one of the newest proposals, looking to maintain the enzyme activity at high levels, besides no studies about the effect of stress conditions, have been reported. This research proposes, for the first time, to follow the changes in electrospray‐encapsulated GOX when subjected to different stress conditions (shearing, pH, temperature), emulating the bread‐making process, and using as wall material chia mucilage, which could give rise the possibility of developing a better encapsulation method using new wall materials. [ABSTRACT FROM AUTHOR]

In this study, the effect of concentrations of corn starch and whey protein isolate was evaluated on the processing parameters and the physicochemical characteristics of the extrudates, using a Lattice simple mixture design. A variation from 10.02 to 68.81 g/min is observed in the residence time of the corn starch (CS)/whey protein isolate (WPI) blends and increased as WPI was higher, the torque ranged from 4.18 to 48.83 Nm/s, which decreases with the increase in WPI; the specific mechanical energy was between 247.85 and 882.92 J/g, and also the expansion index was between 0.92 and 1.40, which was decreasing with the rise in WPI, whereas the bulk density was between 0.14 and 0.42 g/cm3 presenting the same trend. The hardness ranged between 44.50 and 86.12 N. The results showed the importance of extrusion on the interactions that occur between CS/WPI concentrations and how these interactions influence the processing parameters and the physicochemical characteristics of the blends. Practical applications: Because starch and protein are two of the main components of most foods, knowing how these interact on the processing parameters and the physicochemical characteristics in extrusion cooking is important. In addition to extrusion cooking, it is widely used in the food industry, in which these components/ingredients notably influence the characteristics of the final product. These results are lucrative for the food industry that make products based on whey protein and starch, as they serve to optimize the composition and improve the nutritional value of the final product. [ABSTRACT FROM AUTHOR]