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Nature-inspired natural deep eutectic solvents (NADESs) as anti-freezing agents including Pro:Glc (5:3), Pro:Glc (1:1), Pro:Sor (1:1), and Urea:Glc:CaCl 2 (3:6:1) were prepared. Viscosity (η), conductivity (σ), activation energy of viscous flow (E η ) and conduction (E ᴧ ), transverse relaxation time (T 2 ), thermal behaviours, and anti-freezing capacities of the NADESs were investigated. A critical T 2 of 24.60 ms for η changes was obtained, and the relationship between η and T 2 was determined as lnη = -1.398lnT 2  + 10.688. Differentialscanningcalorimetry and low-field nuclear magnetic resonance analyses indicated NADESs could hinder the molecular motion as temperature decreased through enhancing the hydrogen-bonding strength, endowing them with excellent anti-freezing capacity. NADESs showed varied E η (41.58 ∼ 45.72 kJ mol -1 ) and E ᴧ (48.31 ∼ 63.08 kJ mol -1 ), of which Pro:Sor (1:1) possessed the greatest ones, showing its greatest temperature sensitivity and best anti-frosting capacity. Applications in frozen chicken breast further announced the potentials of NADESs as anti-freezing agents for the industry., (Copyright © 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

With the growing consumer demands for greener alternatives that do not involve toxic chemicals as well as the industry concerns of sustainable, nontoxic routes of extraction, the applications of novel extraction technologies in the food industry have been widely studied. This review discussed the novel extraction technologies including their mechanisms, protocols, influencing factors, advantages and drawbacks, as well as a comprehensive summary of the combination of the novel extraction technologies for phyto-bioactive compounds. Novel extraction methods, including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and enzyme-assisted extraction (EAE), are considered as clean, green and efficient alternative to conventional extraction technologies. Their combinations, ultrasound-assisted enzymatic extraction (UAEE), microwave-assisted enzymatic extraction (MAEE) and ultrasonic microwave-assisted extraction (UMAE), can exhibit higher potential extraction ability. However, some of them need specific equipment. The food industry in the extraction sector should choose a proper extraction method which has a balance between product quality, process efficiency, production costs and environmentally friendly processes. The current review presented comprehensive references for future research on the novel extraction of phyto-bioactive compounds extraction.HighlightsNovel clean, green and efficient alternative to conventional extraction technologies are discussed.Combination of the novel extraction technologies for synergistic effects.Minimal degradation and enhanced extraction yields.Extraction mechanisms, advantages and drawbacks associated with novel extraction technologies.

Hyperspectral imaging (HSI) is a technology integrating optical sensing technologies of imaging, spectroscopy, and chemometrics. The sensor of HSI can obtain both spatial and spectral information simultaneously. Therefore, the chemical and physical information of food products can be monitored in a rapid, nondestructive, and noncontact manner. There are numerous reports and papers and much research dealing with the applications of HSI in food in recent years. This review introduces the principle of HSI technology, summarizes its recent applications in food, and pinpoints future trends.

Global warming is a worldwide issue with its evident impact across a wide range of systems and sectors. It is caused by a number of greenhouse gases (GHGs) emissions, in which food system has made up of a large part. Recently, reduction of GHG emissions has become an urgent issue to be resolved in the food system. Many governments and organizations are making great endeavors to alleviate the adverse effect of this phenomenon. In this review, methods to reduce the carbon footprint within the life cycle of a food system are presented from the technical, consumption behavior and environmental policies perspectives. The whole food system including raw material acquisition, processing, packaging, preservation, transportation, consumption, and disposal are covered. Improving management techniques, and adopting advanced technology and equipment are critical for every stage of a food system. Rational site selection is important to alleviate the influence of land use change. In addition, environmental choices of packaging stage, reduction in refrigeration dependence, and correct waste treatment are essential to reduce the total carbon footprint of the production. However, only technical methods cannot radically reverse the trend of climate change, as consumption behaviors present a great deal of influence over climate change. Appropriate purchase patterns and substitution within food product categories by low carbon products can reduce GHG emissions. Development of methods to calculate the carbon footprint of every kind of food and its processing technology enable people to make environmental choice. Policy can shape and cultivate the new code of consumption and influence the direction of emerging technology and science. From political perspectives, government intervention and carbon offset are common tools, especially for carbon tax and a real or implicit price of carbon. Finally, by mitigating the methodologies described above, the rate and magnitude of climate changes can be also reduced to some extent.

Infrared drying (IRD) is considered an innovative drying solution for the food industry with advantages of energy-saving potentials, reduced drying time and production cost-effectiveness. However, IRD also suffers from drawbacks such as weak penetrative ability, and product overheating and burning. Therefore, over the years, significant progress has been made to overcome these shortcomings by developing infrared-accelerated drying (IRAD) technology based on the combination of IRD with other drying technologies. Although several reviews have been published on IRD, no review focusing on IRAD is yet available. The current review presents up-to-date knowledge and findings on the applications of IRAD technologies for enhancing the quality and safety of food. The fundamental principles and characteristics of IRAD, energy-saving potentials, simulation and optimization approaches for enhancing efficiency, and developments in various acceleration approaches by combining with other drying techniques for achieving better end-products are discussed, and challenges and future work for developing the novel accelerated drying technology are also presented. Due to the synergistic effects of sequential or simultaneous combined drying methods, the total drying time and energy required are drastically lowered with most IRAD technologies, and consequently there are significant improvements in the sensory, nutritional, and safety attributes of dried food products with better appearance and quality. The development of multi-wavelength IRAD systems based on infrared absorption bands, and the incorporation of novel sensing techniques for real-time monitoring during drying will further enhance process efficiency and food quality and safety. [ABSTRACT FROM AUTHOR]

Dehydration is one of the most widely used food processing techniques, which is sophisticated in nature. Rapid and accurate prediction of dehydration performance and its effects on product quality is still a difficult task. Traditional analytical methods for evaluating food dehydration processes are laborious, time-consuming and destructive, and they are not suitable for online applications. On the other hand, vibrational spectral techniques coupled with chemometrics have emerged as a rapid and noninvasive tool with excellent potential for online evaluation and control of the dehydration process to improve final dried food quality. In the current review, the fundamental of food dehydration and five types of vibrational spectral techniques, and spectral data processing methods are introduced. Critical overtones bands related to dehydration attributes in the near-infrared (NIR) region and the state-of-the-art applications of vibrational spectral analyses in evaluating food quality attributes as affected by dehydration processes are summarized. Research investigations since 2010 on using vibrational spectral technologies combined with chemometrics to continuously monitor food quality attributes during dehydration processes are also covered in this review. [ABSTRACT FROM AUTHOR]

The membrane can not only be used as food packaging, but also for the separation, fractionation and recovery of food ingredients. Graphene oxide (GO) sheets are a two-dimensional (2 D) material with a unique structure that exhibit excellent mechanical properties, biocompatibility, and flexibility. The corporation of polymer matrix membrane with GO can significantly improve the permeability, selectivity, and antibacterial activity. In this review, the chemical structures of GO, GO membranes and GO/polymer composite membranes are introduced, the permeation mechanisms of molecules through the membranes are discussed and key factors affecting the permeability are presented in detail. In addition, recent applications in the food industry for filtration, bioreactions and active food packaging are analyzed, and limitations and future trends of GO membranes development are also highlighted. GO/polymer composite membranes exhibit excellent permeability, selectivity and strong barrier properties against bacterial and gas permeation. However, current food material filtration and packaging applications of GO/polymer composite membranes are still in the laboratory stage. Future work can focus on the development of large scale uniformly sized GO production, the homogeneous distribution and tight combination of GO in polymer matrixes, the sensing function of GO in packaging, and the verification method of GO toxicology. [ABSTRACT FROM AUTHOR]

Biofilms are the universal lifestyle of bacteria enclosed in extracellular polymeric substances (EPS) on the contact surfaces of food processing facilities. The EPS-encapsulated foodborne bacterial pathogens are the main food contaminant sources, posing a serious threat to human health. The microcrystalline, sophisticated and dynamic biofilms necessitate the development of conventional microscopic imaging and spectral technology. Nanosensors, which can transfer the biochemical information into optical signals, have recently emerged for biofilm optical detection with high sensitivity and high spatial resolution at nanoscale scopes. Therefore, the aim of this review is to clarify the main detection scope in biofilms and the detection principles of optical nanosensors arousing Raman enhancement, fluoresce conversion and color change. The difficulties and challenges of biofilm characterization including the secretion and variation of main biochemical components are first discussed, the details about the principles and application examples of bioassays targeting foodborne pathogens based on optical nanosensors are then summarized. Finally, the challenges and future trends in developing optical nanosensors are also highlighted. The current review indicates that optical nanosensors have taken the challenges of detecting biofilm in complex food samples, including the characterization of biofilm formation mechanism, identification of microbial metabolic activities, diagnosis of potential food pathogens and sanitation monitoring of food processing equipment. Numerous in-depth explorations and various trials have proven that the bioassays based on multifunctional optical nanosensors are promising to ensure and promote food safety and quality. However, there still remains a daunting challenge to structure reproducible, biocompatible and applicable nano-sensors for biofilm characterization, identification, and imaging. [ABSTRACT FROM AUTHOR]

Novel nonthermal inactivation technologies have been increasingly popular over the traditional thermal food processing methods due to their capacity in maintaining microbial safety and other quality parameters. Plasma‐activated water (PAW) is a cutting‐edge technology developed around a decade ago, and it has attracted considerable attention as a potential washing disinfectant. This review aims to offer an overview of the fundamentals and potential applications of PAW in the agri‐food sector. A detailed description of the interactions between plasma and water can help to have a better understanding of PAW, hence the physicochemical properties of PAW are discussed. Further, this review elucidates the complex inactivation mechanisms of PAW, including oxidative stress and physical effect. In particular, the influencing factors on inactivation efficacy of PAW, including processing factors, characteristics of microorganisms, and background environment of water are extensively described. Finally, the potential applications of PAW in the food industry, such as surface decontamination for various food products, including fruits and vegetables, meat and seafood, and also the treatment on quality parameters are presented. Apart from decontamination, the applications of PAW for seed germination and plant growth, as well as meat curing are also summarized. In the end, the challenges and limitations of PAW for scale‐up implementation, and future research efforts are also discussed. This review demonstrates that PAW has the potential to be successfully used in the food industry. [ABSTRACT FROM AUTHOR]

Spectroscopic techniques, electrochemical methods, nanozymes, computer vision, and modified chromatographic techniques are the emerging techniques for determining the quality and safety parameters (e.g., physical, chemical, microbiological, and classified parameters, as well as inorganic and organic contaminants) of tea products (such as fresh tea leaves, commercial tea, tea beverage, tea powder, and tea bakery products) effectively. By simplifying the sample preparation, speeding up the detection process, reducing the interference of other substances contained in the sample, and improving the sensitivity and accuracy of the current standard techniques, the abovementioned emerging techniques achieve rapid, cost‐effective, and nondestructive or slightly destructive determination of tea products, with some of them providing real‐time detection results. Applying these emerging techniques in the whole industry of tea product processing, right from the picking of fresh tea leaves, fermentation of tea leaves, to the sensory evaluation of commercial tea, as well as developing portable devices for real‐time and on‐site determination of classified and safety parameters (e.g., the geographical origin, grade, and content of contaminants) will not only eliminate the strong dependence on professionals but also help mechanize the production of tea products, which deserves further research. Conducting a review on the application of spectroscopic techniques, electrochemical methods, nanozymes, computer vision, and modifications of chromatographic techniques for quality and safety determination of tea products may serve as guide for other types of foods and beverages, offering potential techniques for their detection and evaluation, which would promote the development of the food industry. [ABSTRACT FROM AUTHOR]

Thermal treatment is a traditional method for food processing, which can kill microorganisms but also lead to physicochemical and sensory quality damage, especially to temperature-sensitive foods. Nowadays consumers' increasing interest in microbial safety products with premium appearance, flavor, great nutritional value and extended shelf-life has promoted the development of emerging non-thermal food processing technologies as alternative or substitution to traditional thermal methods. Fish is an important and world-favored food but has a short shelf-life due to its extremely perishable characteristic, and the microbial spoilage and oxidative process happen rapidly just from the moment of capture, making it dependent heavily on post-harvest preservation. The applications of novel non-thermal food processing technologies, including high pressure processing (HPP), ultrasound (US), pulsed electric fields (PEF), pulsed light (PL), cold plasma (CP) and ozone can extend the shelf-life by microbial inactivation and also keep good sensory quality attributes of fish, which is of high interest for the fish industry. This review presents the principles, developments of emerging non-thermal food processing technologies, and also their applications in fish industry, with the main focus on microbial inactivation and sensory quality. The promising results showed great potential to keep microbial safety while maintaining organoleptic attributes of fish products. What's more, the strengths and weaknesses of these technologies are also discussed. The combination of different food processing technologies or with advanced packaging methods can improve antimicrobial efficacy while not significantly affect other quality properties under optimized treatment. [ABSTRACT FROM AUTHOR]

Improvements in living standards result in a growing demand for food with high quality attributes including freshness, nutrition and safety. However, current industrial processing methods rely on traditional thermal and chemical methods, such as sterilization and solvent extraction, which could induce negative effects on food quality and safety. The electric fields (EFs) involving pulsed electric fields (PEFs) and high voltage electric fields (HVEFs) have been studied and developed for assisting and enhancing various food processes. In this review, the principles and applications of pulsed and high voltage electric fields are described in details for a range of food processes, including microbial inactivation, component extraction, and winemaking, thawing and drying, freezing and enzymatic inactivation. Moreover, the advantages and limitations of electric field related technologies are discussed to foresee future developments in the food industry. This review demonstrates that electric field technology has a great potential to enhance food processing by supplementing or replacing the conventional methods employed in different food manufacturing processes. Successful industrial applications of electric field treatments have been achieved in some areas such as microbial inactivation and extraction. However, investigations of HVEFs are still in an early stage and translating the technology into industrial applications need further research efforts. [ABSTRACT FROM AUTHOR]

Fourier transform infrared (FT-IR) and Raman and hyperspectral imaging (HSI) techniques have emerged as reliable analytical methods for effectively characterizing and quantifying quality attributes of different categories of powdery food products (such as milk powder, tea powder, cocoa powder, coffee powder, soybean flour, wheat flour, and chili powder). In addition to the ability for gaining rapid information about food chemical components (such as moisture, protein, and starch), and classifying food quality into different grades, such techniques have also been implemented to determine trace impurities in pure foods and other properties of particulate foods and ingredients with avoidance of extensive sample preparation. Developments of corresponding quality evaluation systems based on FT-IR, Raman, and HSI data that measure food quality parameters and ensure product authentication, would bring about technical and economic benefits to the food industry by enhancing consumer confidence in the quality of its products. Accordingly, a comprehensive review of the mushrooming spectroscopy-based FT-IR, Raman, and HSI literature is carried out in this article. The spectral data collected, the chemometric methods used, and the main findings of recent research studies on quality assessments of powdered materials are discussed and summarized. Providing a review in such a flourishing research field is relevant as a signpost for future study. The conclusion details the promise of how such noninvasive and powerful analytical techniques can be used for rapid and accurate determinations of powder quality attributes in both academical and industrial settings. [ABSTRACT FROM AUTHOR]

Background Cold plasma (CP) is an emerging technology, which has attracted the attention of scientists globally. It was originally developed for ameliorating the printing and adhesion properties of polymers plus a variety of usage domains in electronics. In the last decade, its applications were extended into the food industry as a powerful tool for non-thermal processing, with diverse forms for utilization. Scope and approach This review presents an overview of recent studies on the application of cold plasma in the food industry. Specific areas discussed include microbial decontamination of food products, packaging material processing, functionality modification of food materials and dissipation of agrochemical residues. The application of CP has also been expanded into areas, such as hydrogenation of edible oils, mitigation of food allergy, inactivation of anti-nutritional factors, tailoring of seed germination performance and effluent management. In addition, the paper provides a summary of plasma chemistry and sources, factors influencing plasma efficiency and strategies for augmentation. Furthermore, key areas for future research are highlighted and salient drawbacks are discussed. Key findings and conclusions The recent studies conducted on the interaction of reactive species with food contact surfaces establish plasma processing as an eco-friendly technique with minimal changes to food products, making it a befitting alternative to traditional techniques. Active researches focused on up-scaling for commercial applications are urgently required. [ABSTRACT FROM AUTHOR]

Background Advanced food processing technologies such as microwave heating have experienced increased popularity, as alternatives to conventional processing methods for diverse applications in the food industry. A new dimension, is the concept of microwave-assisted food processing techniques, which utilize the advantages of microwave energy to overcome the shortcomings of conventional and some emerging food processing methods. Scope and approach This paper reviews some microwave-assisted (MA) food processing technologies, such as MA-ultrasonication, MA-ohmic heating, MA-electron irradiation, MA-freezing, MA-osmotic dehydration, MA-infrared heating, and microwave-vacuum processing (MA-VC). In particular, their effects in terms of enhancing product quality and process efficiency, including principles and mechanisms are discussed. Promising food applications includes drying, extraction, baking, roasting, pasteurization/sterilization, tempering. Future strategies to further widen their applications are highlighted and salient drawbacks are also taken into consideration. Key findings and conclusions In general, the resultant benefits of microwave assistance to conventional or emerging food processing technologies include high thermal efficiency, shorter processing time, reduced operational cost and improved product quality. It is hoped that this paper will increase positive ratings for microwave assisted food processing technologies and promote their adoption by the food industry. However, it is important that appropriate simulation models for process optimization be developed alongside. [ABSTRACT FROM AUTHOR]

Background Food quality and safety is of great concern to governments, the food industry, as well as consumers. Thus, research has been conducted to develop advanced detection techniques instead of traditional methods to provide rapid, non-destructive food quality and safety evaluation and analysis for the industry. Scope and approach As an emerging technology, Raman imaging has been successfully studied in food safety assessment and control. This review provides a comprehensive overview on the applications of Raman imaging in the area of food quality evaluation, assessment of adulterants and contaminants, and detection of pesticides. Other relevant techniques are also reported due to their close relationship with food safety control. Conclusions and key findings With these applications, it is evident that Raman imaging has given promising results and thus could be a powerful technique for food quality surveillance as well as for reducing the occurrence of food safety issues. [ABSTRACT FROM AUTHOR]

Freezing plays an important role in food preservation and the emergence of rapid freezing technologies can be highly beneficial to the food industry. This paper reviews some novel food freezing technologies, including high-pressure freezing (HPF), ultrasound-assisted freezing (UAF), electrically disturbed freezing (EF) and magnetically disturbed freezing (MF), microwave-assisted freezing (MWF), and osmo-dehydro-freezing (ODF). HPF and UAF can initiate ice nucleation rapidly, leading to uniform distribution of ice crystals and the control of their size and shape. Specifically, the former is focused on increasing the degree of supercooling, whereas the latter aims to decrease it. Direct current electric freezing (DC-EF) and alternating current electric freezing (AC-EF) exhibit different effects on ice nucleation. DC-EF can promote ice nucleation and AC-EF has the opposite effect. Furthermore, ODF has been successfully used for freezing various vegetables and fruit. MWF cannot control the nucleation temperature, but can decrease supercooling degree, thus decreasing the size of ice crystals. The heat and mass transfer processes during ODF have been investigated experimentally and modeled mathematically. More studies should be carried out to understand the effects of these technologies on food freezing process. [ABSTRACT FROM AUTHOR]

With consumer concerns increasing over food quality and safety, the food industry has begun to pay much more attention to the development of rapid and reliable food-evaluation systems over the years. As a result, there is a great need for manufacturers and retailers to operate effective real-time assessments for food quality and safety during food production and processing. Computer vision, comprising a nondestructive assessment approach, has the aptitude to estimate the characteristics of food products with its advantages of fast speed, ease of use, and minimal sample preparation. Specifically, computer vision systems are feasible for classifying food products into specific grades, detecting defects, and estimating properties such as color, shape, size, surface defects, and contamination. Therefore, in order to track the latest research developments of this technology in the agri-food industry, this review aims to present the fundamentals and instrumentation of computer vision systems with details of applications in quality assessment of agri-food products from 2007 to 2013 and also discuss its future trends in combination with spectroscopy. [ABSTRACT FROM PUBLISHER]

Since the food cold chain produces large amounts of greenhouse gases (GHGs), its carbon footprint (CF) has caused widespread concern. The process of freezing, one of the most common operations, is used in numerous food processes, and new freezing methods appear constantly. Ultrasound-assisted immersion freezing is an emerging technique that can significantly improve product quality compared to the conventional immersion freezing. In the current study, the CFs of conventional immersion freezing and ultrasound-assisted immersion freezing were investigated according to the principle of life cycle assessment (LCA). The freezing time of 1 mL of deionized water in a flask was 264 ± 15 s for conventional freezing, while the time of 1 mL of deionized water in a flask for the ultrasonic-assisted freezing could be lowered to 188 ± 5, 182 ± 5, 193 ± 6, and 201 ± 8 s under the four ultrasonic frequencies of 28, 40, 50, and 80 kHz, respectively. By improving heat transfer and enhancing ice nucleation, the freezing time of ultrasonic-assisted freezing was reduced significantly ( P < 0.05) compared to conventional immersion freezing. In addition, electricity use and carbon emissions from electricity use at four frequency levels were reduced significantly ( P < 0.05) compared to conventional immersion freezing. The final CFs of the freezing process for 1 mL of frozen water were 11.65 ± 0.52, 9.16 ± 0.24, 8.95 ± 0.17, 9.33 ± 0.22, and 9.60 ± 0.27E−5 kgCOeq (equivalent) for the control, 28, 40, 50, and 80 kHz, respectively. Most of the final product CF was related to electricity and the flask used, contributing 78.1 and 19.7 % respectively for the conventional freezing, and about 70 and 25 % respectively for the ultrasound-assisted freezing. This research demonstrated that ultrasonic-assisted freezing as an emerging technology could not only improve the food quality but can also reduce the CF of a product. In addition, sensitivity analysis showed that the use of flask and improving the electricity use efficiency could decrease the carbon emissions of the product significantly. [ABSTRACT FROM AUTHOR]

Background Most contamination in agricultural and food products (AFP) is caused by undesirable microorganisms and how to detect microbial contaminants in a rapid and reliable way has always been a topic of great interest for researchers. By integrating traditional spectroscopy and digital imaging function into one system, hyperspectral imaging simultaneously providing spectral and spatial information is proposed and could be used as a smart and promising technology for microbial evaluation in AFP. Scope and approach In this review, we summarized the recent progresses and applications of hyperspectral imaging in replacing conventional time-consuming, tedious, labor-intensive and destructive techniques by providing a rapid, real-time, non-destructive and efficient alternative for detecting various microbial contaminants in raw and processed AFP. The great potential and importance of hyperspectral imaging is emphasized and approved with its satisfactory performance in microbial evaluation of various AFP. Key findings and conclusions Although hyperspectral imaging shows some obvious advantages, it still faces challenges in terms of accurate reference value measurement, fast data mining and advanced system development. With the further research and development of optics, it would be expected that efficient multispectral imaging systems would likely be developed and applied for online microbial evaluation in agricultural and food industry. [ABSTRACT FROM AUTHOR]

Food safety is a critical public concern, and has drawn great attention in society. Consequently, developments of rapid, robust, and accurate methods and techniques for food safety evaluation and control are required. As a nondestructive and convenient tool, near-infrared spectroscopy (NIRS) has been widely shown to be a promising technique for food safety inspection and control due to its huge advantages of speed, noninvasive measurement, ease of use, and minimal sample preparation requirement. This review presents the fundamentals of NIRS and focuses on recent advances in its applications, during the last 10 years of food safety control, in meat, fish and fishery products, edible oils, milk and dairy products, grains and grain products, fruits and vegetables, and others. Based upon these applications, it can be demonstrated that NIRS, combined with chemometric methods, is a powerful tool for food safety surveillance and for the elimination of the occurrence of food safety problems. Some disadvantages that need to be solved or investigated with regard to the further development of NIRS are also discussed. [ABSTRACT FROM AUTHOR]

There is an increased interest in the applications of hyperspectral imaging (HSI) for assessing food quality, safety, and authenticity. HSI provides abundance of spatial and spectral information from foods by combining both spectroscopy and imaging, resulting in hundreds of contiguous wavebands for each spatial position of food samples, also known as the curse of dimensionality. It is desirable to employ feature selection algorithms for decreasing computation burden and increasing predicting accuracy, which are especially relevant in the development of online applications. Recently, a variety of feature selection algorithms have been proposed that can be categorized into three groups based on the searching strategy namely complete search, heuristic search and random search. This review mainly introduced the fundamental of each algorithm, illustrated its applications in hyperspectral data analysis in the food field, and discussed the advantages and disadvantages of these algorithms. It is hoped that this review should provide a guideline for feature selections and data processing in the future development of hyperspectral imaging technique in foods. [ABSTRACT FROM PUBLISHER]

In food processing, the applications of ultrasound can be divided into two categories, namely replacing traditional technologies and assisting traditional technologies. In the latter case, the processing efficiency is enhanced and the disadvantageous of traditional technologies during processing are improved. These ultrasonic effects can be defined as ultrasonic enhancement of food processes. This review is focused on the use of ultrasound to enhance various food processes, including extraction, freezing, thawing, brining, oxidation, filtration, and drying/dehydration. The major functions of ultrasound in enhancing these processes and the factors which can affect the ultrasonic enhancement are elucidated. In the meantime, the strategies of modeling these processes enhanced by ultrasound are provided. Future studies should pay more attention to elucidate the ultrasonic effects during freezing, thawing, brining, oxidation, and filtration processes. Furthermore, when it comes to design the ultrasound equipment at the industrial level, it is better to quantify the ultrasonic effects through numerical stimulation. [ABSTRACT FROM AUTHOR]

There is great interest in developing hyperspectral imaging (HSI) techniques for rapid and nondestructive inspection of food quality, safety, and authenticity. In recent years, image quality has been constantly improved through advances in instrumentation, particularly in more powerful detectors. Nevertheless, pretreatment of data by de-noising is a necessary step to insure clean HSI datasets for further analysis. This review first introduces the typical and commonly used de-noising methods in HSI that correct for undesirable variations and remove noisy variables. Their advantages, disadvantages, and implementation are also discussed by giving examples of recent applications in the food industry. Finally, some advice is given for selecting the de-noising methods that are best suited for a particular application. This review offers an overview of the most frequently applied methods and the latest progress made in HSI de-noising in food applications. It provides systematic insight into future trends for generating high-accuracy predictions regarding food safety and quality. [ABSTRACT FROM AUTHOR]

Process analysis is an important step for online food quality control during food processing. Among the emerging non-destructive examination techniques that offer rapid detection, terahertz spectroscopy has attracted attention in analysing food processes based on various quality parameters. Moreover, calibration and chemometric methods are frequently used for spectral data analysis. The system normally consists of processing equipment and terahertz time-domain spectral imaging (THz-TDS), which often exhibits high prediction accuracy combined with appropriate chemometrics methods. Therefore, terahertz spectroscopy has been considered highly suitable for on-site and in-situ process analysis to enhance manufacturing and thus improve product quality. In this review, applications of THz-TDS in food processes of dehydration, storage, freezing, and fermentation, as well as other areas, are introduced and discussed. Among these, terahertz technology has attracted intensive research for process analysis related to moisture changes, such as dehydration and storage under natural drying conditions. Emerging techniques of THz-TDS with other processing techniques, such as hot air drying (HAD) and microwave vacuum dehydration (MVD), are frequently investigated. Applications in other areas, including analysing fermentation, freezing, and hygroscopic processes, were also reported. For freezing analysis, it is mainly used to analyze (i) the effect of repeated freezing and thawing on meat and (ii) the growth rate of ice crystals. In analysing fermentation processing, although most of the research has confirmed the feasibility of THz-TDS, further investigation regarding the accuracy is still awaited. The combination of THz-TDS with calibration and chemometrics has been widely employed in analysing the non-linear changes of quality attributes during food processing with the emergence of numerous related research in recent years. It is highly suitable for analysing moisture content and other polar substances such as hydrogen sulfide and ammonia. Despite such high performance, drawbacks of high cost, interference from high moisture content, and high disturbance of other constituents such as protein are still significant obstacles to the universalization of THz-TDS. • Recent novel research on THz-TDS in food processing analysis was reviewed. • THz-TDS shows the potential for online monitoring of fermentation processes. • Chemometrics and algorithms significantly improve the accuracy of THz-TDS. • Drawbacks and future perspectives of THz-TDS were proposed and discussed. [ABSTRACT FROM AUTHOR]

Freezing and refrigeration play an essential role in the quality preservation of perishable food products, however, the undesired ice or frost accretion on freezing facility surfaces results in high-energy consumption with adverse economical and environmental effects. Recently, biomimetic surfaces with superwettability have been proven to delay icing and frosting on cold substrates or to de-ice and de-frost easily, with the potential of supplementing or even replacing conventional de-icing or defrosting technologies. Applying this technology to the freezing and cold chain of food can significantly reduce energy consumption and enhance the freezing efficiency for the food industry. In this review, the anti-icing mechanism of biomimetic surfaces with superwettability including water repellency, icing or frosting retarding and ultralow ice adhesion strength are presented. Recent research efforts made to improve mechanical stability, practicality and the safety of superhydrophobic surfaces (SHSS), as well as slippery liquid-infused porous surface (SLIPS), are discussed. The potential applications of bionic surfaces for food refrigeration industry are also highlighted, including the development of energy-saving heat exchanger and applications in frozen food production and preservation. SHSS show the capability to retard freezing and SLIPS possess excellent de-icing performance for ultralow ice adhesion. Since the bare nano-coating is easily worn out, the adhesive enhanced superhydrophobic nano-coatings could endow the coating with robust and longlasting anti-icing capacity. The future trends of bionic anti-freezing materials development should mainly focus on non-toxicity, robust mechanical stability, economy and scalability. • We discuss the anti-icing mechanism of biomimetic non-wetting surfaces. • We present advances in developing robust and eco-friendly anti-icing materials. • We propose potential applications of bionic modified surfaces in the food industry. • Future efforts should be devoted to industrialize bionic anti-freezing materials. [ABSTRACT FROM AUTHOR]

Abstract Background Advanced glycation end-products (AGEs) are a sort of complex products formed by the Maillard reaction between the carbonyls of reducing sugars and the free amino groups of amino acids. Some of AGEs ingested through foods accumulate in human body, causing a series of chronic diseases. However, due to the complex and varied structures, there is lack of systematic reviews on dietary AGEs. Scope and approach This paper summarizes the aspects of AGE formation, influencing factors and hazards, as well as their distribution in foods. The detecting methods available for dietary AGEs are also highlighted. Finally, the main challenges and future efforts for studying AGEs in foods and their effects on health are discussed. Key findings and conclusions The study of AGEs has great significance in foods and human health. Although great advances in understanding the effects of AGEs in human body are made, more unequivocal guidance for dietary AGEs to people should be provided in future. Highlights • We describe fundamentals for advanced glycation end-products (AGEs). • We discuss AGEs influencing factors and their distribution in foods. • We explain details of effects of AGEs in human body. • We highlight methods available for measuring and quantifying AGEs in foods. [ABSTRACT FROM AUTHOR]

Background Food safety and quality have gained much attention in recent years and the capability to evaluate food quality and safety in a sensitive, rapid, and reliable manner is of great importance in the food industry. Therefore, surface-enhanced Raman scattering (SERS) with the advantages of excellent sensitivity, high selectivity, non-destructive nature and significant enhancement to identify the target has demonstrated a great potential for quick detection of chemical contaminants, chemical constitutes, and pathogens in food samples. Scope and approach The enhancement of Raman signals for SERS is not only related to the interactions between substrates and samples but also the functionalization of substrates to gain SERS active substrates. In the present review, different types of substrates are briefly discussed, functionalization techniques for SERS active substrates are discussed, and applications of functionalized SERS substrate in food samples are presented. Conclusions and key findings It is evident that functionalization techniques for improving SERS substrates have given encouraging outcomes, which provides possibility for identifying multiple target analytes within a complex matrix, and thus could be used as a powerful analytical tool in real-world applications in food safety analysis as well as for enhancing food quality surveillance. [ABSTRACT FROM AUTHOR]

This study aimed to develop an alternative technique for rapid, accurate and non-invasive determination of gross energy density values of salmon fillets based on hyperspectral imaging (900–1700 nm). Spectral data were extracted from the hyperspectral images with outlier pixels removed. Good performances were achieved with r P of 0.906 and 0.909, and normalized RMSEP of 6.768% and 7.064% for partial least squares regression (PLSR) and epsilon-support vector regression (epsilon-SVR) analysis, respectively. The optimized stepwise-PLS model built with four wavelengths (931, 1001, 1135 and 1168 nm) yielded good results with r P of 0.908 and normalized RMSEP of 6.871%. The distribution maps for visualizing energy density indices in all portions of the salmon fillet were subsequently generated. The overall results confirmed the successful development of a rapid and non-destructive technique using hyperspectral imaging for determining energy value of salmon fillets, and the provision of an alternative method for caloric density measurement for the food industry. [ABSTRACT FROM AUTHOR]

There is a great interest in developing optical techniques that have the capability of predicting quality attributes, safety parameters and authenticity in real-time assessment. Recently, hyperspectral imaging technique has been widely used for rapid and non-destructive inspection of various food products. Although the technique is currently in an early development stage, its potential is promising. Due to the extensive time needed for the processing of the large volumes of data, hyperspectral imaging technique cannot be directly implemented in an online system. However, selecting some feature wavelengths from hyperspectral images can be useful to develop a multispectral imaging system, which can meet the speed requirement of industrial production. Indeed, the success of multispectral imaging heavily depends on the effectiveness of hyperspectral imaging (HSI) for providing the feature wavelengths. If the high dimensionality of hyperspectral data can be reduced properly in order to design/form a low-cost multispectral imaging sensor based on some selected feature wavelengths for certain applications, the technique would certainly be incomparable for process monitoring and real-time inspection. This review first introduces the fundamental steps for selecting feature wavelengths from hyperspectral data and then describes the feature wavelengths derived from hyperspectral imaging applications to make a more effective and efficient multispectral real-time imaging system. It is anticipated that this review can act as a basis for researchers and industry for further development of online multispectral inspection system for quality, safety and authenticity of muscles food. [ABSTRACT FROM AUTHOR]

Even though raw and processed crops are consumed as food worldwide, one-third of these agricultural produces go as waste or by-products. These by-products contain several valuable components, such as pectin, that can be valorized in the food processing industry through waste recycling to improve resource efficiency. However, the conventional methods (e.g., acid extraction of pectin) have limitations, such as low yield, and are energy-intensive and associated with environmental problems. Therefore, the possibility of using emerging processing technologies for pectin extraction has attracted wider attention. This paper aims to describe the status of the valorization of food and agricultural by-products through the application of emerging processing methodologies with specific attention to pectin extraction. In this regard, papers published in this area of research during the past decade were retrieved from scientific databases and their findings were analyzed. Emerging thermal (e.g., microwave and ohmic heating) and non-thermal (e.g., moderate electric field, pulsed electric field, high-pressure processing, and ultrasound), as well as combinations of these technologies (e.g., a combined effect of microwave and ultrasound) are among the innovative approaches that have been used for pectin extraction. These methodologies can result in higher extraction yields and produce pectin with a desirable degree of esterification. However, the industrial application of these technologies can be challenging at this moment due to relatively high capital costs, limited professional expertise, and inadequate data on process upscaling. Therefore, research on up-scaled versions and further training in this area of food processing are recommended. [Display omitted] • Pectin extraction (PE) is a valorization approach for agricultural by-products. • Microwave and ohmic are energy/time-saving emerging processing technology (EPT) for PE. • Pulsed electric field, high-pressure, and ultrasound accelerate PE through non-thermal effects. • Combination of EPT can boost the pectin yield and physicochemical qualities. • Upscaling studies are needed for PE through EPT at industrial scales. [ABSTRACT FROM AUTHOR]

• Tomato slices were pretreated by plasma functionalized water (PW) before drying. • PW accelerated moisture transfer and shortened drying time. • PW was combined with osmotic dehydration liquid as a hurdle pretreatment technique. • The hurdle technique improved drying and bioactive compound retention. The effects of pretreatments using plasma functionalized water (PW), osmodehydration (OD), and combined plasma functionalized water and osmodehydration (PO) on the drying characteristics, physicochemical and bioactive components of tomato slices during hot air drying at an air temperature of 55 °C and velocity of 1.5 m/s were evaluated. Results revealed that PW pretreatment led to an increase in lycopene compared to fresh samples, and shortened drying time, improved ascorbic acids, TPC, TFC, acidity, rehydration, porosity and hue, but reduced TSS, compared to dried control samples, while OD resulted in lycopene degradation during pretreatment, and prolonged drying time, increased TSS, but lowered acidity, rehydration, porosity and hue, compared to dried control samples. On the other hand, PO was found to overcome the shortcomings of OD with enhancement in the lycopene during pretreatment, and showed accelerated moisture transfer, improved bioactive, acidity, porosity, rehydration, hue and texture, but decreased TSS, when compared to dried control samples. Overall, the results showed the promising potential of PW and PO pretreatments for enhancing drying efficiency and product quality for the food industry. [ABSTRACT FROM AUTHOR]