Food Engineering Reviews最新文献_第8页

Nanofiltration (NF) Membrane Processing in the Food Industry 纳滤(NF)膜在食品工业中的应用

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-08-31 DOI: 10.1007/s12393-022-09320-4

Diksha Yadav, Sachin Karki, Pravin G. Ingole

{"title":"Nanofiltration (NF) Membrane Processing in the Food Industry","authors":"Diksha Yadav, Sachin Karki, Pravin G. Ingole","doi":"10.1007/s12393-022-09320-4","DOIUrl":"10.1007/s12393-022-09320-4","url":null,"abstract":"<div><p>Nanofiltration (NF) membranes are the globally recognized membrane technology, having potential use in food industries from a consistent, economical and standard operation point of view. NF has also attracted industries due to the need for lower pressure–driven membranes compared to reverse osmosis (RO) membranes. NF membranes are used in various applications for concentrating, fractionating and purifying various edible products from the dilute streams. Food processing industries are countlessly utilizing the NF membranes for beverage, dairy, vegetable oils and other food items for separation, concentration/purification, deacidification, demineralization, microbial reduction, etc. However, the increasing challenge in membrane science and technology is to develop low-cost, highly efficient, long-lasting membranes. The permeance-selectivity trade-off relationship, physical ageing and fouling are the main disputes in developing a promising membrane. This review provides a broad view of the current advancement of NF membranes in diverse fields related to the food industry. In this review article, the noteworthy growth of NF membrane in the food industries has been discussed. Various methods for the development of efficient NF membranes along with fouling control measures and research opportunities have been discussed. It is anticipated that this inclusive review may inspire a new research platform for developing next-generation NF membrane processes for diverse applications.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 4","pages":"579 - 595"},"PeriodicalIF":6.6,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-022-09320-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5175105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 14

Impact of Cell Disintegration Techniques on Curcumin Recovery 细胞崩解技术对姜黄素回收的影响

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-07-14 DOI: 10.1007/s12393-022-09319-x

Hoang Le-Tan, Henry Jaeger

{"title":"Impact of Cell Disintegration Techniques on Curcumin Recovery","authors":"Hoang Le-Tan, Henry Jaeger","doi":"10.1007/s12393-022-09319-x","DOIUrl":"10.1007/s12393-022-09319-x","url":null,"abstract":"<div><h2>Abstract\u0000</h2><div><p>In recent years, the improvement of curcumin recovery from turmeric by cell and tissue disintegration techniques has been gaining more attention; these emerging techniques were used for a reproducible and robust curcumin extraction process. Additionally, understanding the material characteristics is also needed to choose the optimized technique and appropriate processing parameters. In this review, an outlook about the distribution of different fractions in turmeric rhizomes is reviewed to explain matrix challenges on curcumin extraction. Moreover, the most important part, this review provides a comprehensive summary of the latest studies on ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), high-pressure-assisted extraction (HPAE), pulsed electric field-assisted extraction (PEFAE), and ohmic heating-assisted extraction (OHAE). Lastly, a detailed discussion about the advantages and disadvantages of emerging techniques will provide an all-inclusive understanding of the food industry’s potential of different available processes.</p></div></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 4","pages":"655 - 672"},"PeriodicalIF":6.6,"publicationDate":"2022-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-022-09319-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4574715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Nanomaterials Utilized in Food Packaging: State-of-the-Art 纳米材料在食品包装中的应用:最新技术

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-06-28 DOI: 10.1007/s12393-022-09318-y

Esen Alp-Erbay

{"title":"Nanomaterials Utilized in Food Packaging: State-of-the-Art","authors":"Esen Alp-Erbay","doi":"10.1007/s12393-022-09318-y","DOIUrl":"10.1007/s12393-022-09318-y","url":null,"abstract":"<div><p>Nanotechnology has been applied to develop materials with incomparable characteristics to produce innovative products in various fields of the industry. The use of nanomaterials with their unique properties is due to the advantages of their nanoscales. The physical and chemical properties of nanoscale materials differ significantly from those of their micro- and macroscopic equivalents, providing significant benefits for packaging materials. In recent years, the use of nanotechnology in packaging has been addressed suggesting a wide range of potential commercial uses. According to a recent market analysis, the usage of nanotechnology in packaging will grow in the next years, especially in applications like active, intelligent, and smart packaging. However, larger-scale adoption would involve consideration of their possible implications on both consumers and the environment. On the other hand, great interest in using nanotechnology by industrial stakeholders due to the innovative and economic benefits requires a well understanding of the potential impact on environment, safety and health and addressing relevant regulation and legislations to minimize the risks. Despite the interest in nanomaterials and their benefits in the food packaging industry, their application has not been as prevalent as one might assume. Various roadblocks, such as information shortages in the area of toxicity and safety evaluation, have hampered a more widespread application. Nevertheless, food packaging industry is a growing sector and requires more sustainable materials and implementations to diminish food waste. In this aspect, nanoscaled materials are promising in the future of packaging industry.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 4","pages":"629 - 654"},"PeriodicalIF":6.6,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5090516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods 保证食品微生物安全和质量的冷等离子体技术

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-06-24 DOI: 10.1007/s12393-022-09316-0

Ozioma Forstinus Nwabor, Helen Onyeaka, Taghi Miri, Kechrist Obileke, Christian Anumudu, Abarasi Hart

{"title":"A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods","authors":"Ozioma Forstinus Nwabor, Helen Onyeaka, Taghi Miri, Kechrist Obileke, Christian Anumudu, Abarasi Hart","doi":"10.1007/s12393-022-09316-0","DOIUrl":"10.1007/s12393-022-09316-0","url":null,"abstract":"<div><p>Changing consumers’ taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry. At present, several technologies have found usefulness as choice methods for ensuring that processed food remains unaltered while guaranteeing maximum safety and protection of consumers. However, the effectiveness of most green technology is limited due to the formation of resistant spores by certain foodborne microorganisms and the production of toxins. Cold plasma, a recent technology, has shown commendable superiority at both spore inactivation and enzymes and toxin deactivation. However, the exact mechanism behind the efficiency of cold plasma has remained unclear. In order to further optimize and apply cold plasma treatment in food processing, it is crucial to understand these mechanisms and possible factors that might limit or enhance their effectiveness and outcomes. As a novel non-thermal technology, cold plasma has emerged as a means to ensure the microbiological safety of food. Furthermore, this review presents the different design configurations for cold plasma applications, analysis the mechanisms of microbial spore and biofilm inactivation, and examines the impact of cold plasma on food compositional, organoleptic, and nutritional quality. </p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 4","pages":"535 - 554"},"PeriodicalIF":6.6,"publicationDate":"2022-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-022-09316-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4941832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 19

Recent Advances in Cold Plasma Technology for Food Processing 食品加工冷等离子体技术的最新进展

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-06-13 DOI: 10.1007/s12393-022-09317-z

Deepak Mehta, Sudesh Kumar Yadav

引用次数: 5

Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods 感应电场在食品处理中的应用现状及挑战

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-06-07 DOI: 10.1007/s12393-022-09314-2

Lingtao Zhang, Fan Liu, Yamei Jin, Shilin Wu, Xueming Xu, Na Yang

{"title":"Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods","authors":"Lingtao Zhang, Fan Liu, Yamei Jin, Shilin Wu, Xueming Xu, Na Yang","doi":"10.1007/s12393-022-09314-2","DOIUrl":"10.1007/s12393-022-09314-2","url":null,"abstract":"<div><p>As consumers increasingly prefer “all-natural” and healthy foods, there has been increasing demand for non-toxic, residual-free, and environmentally friendly food processing techniques. Researchers and developers have shown increasing interest in innovative electrical processing techniques for the treatment of foods. Among electrotechnologies, induced electric fields (IEF) demonstrates the potential advantages to food processing. It combined with thermal effect and non-thermal effect has been explored for sterilization, modification, and extraction of agro-food materials. It is a sister electrotechnology of ohmic heating, which does not require the use of electrodes. Despite valuable contributions to the literature, there still lack of knowledge regarding the application of IEF treatment to food products. It has proven effective in inactivating microorganisms and enzymes in foods, changing biomacromolecule contents, extracting active constituents, and enhancing chemical reactions. This paper provides an overview of current application of IEFs in the treatment of foods. Issues relevant to electric field processing (e.g., basic principles, formulas) are also examined as they affect IEF techniques. Future perspectives and challenges related to technological application of IEFs are outlined in an effort to fill research gaps. IEF processing is projected to become a key technology in the food industry.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 3","pages":"491 - 508"},"PeriodicalIF":6.6,"publicationDate":"2022-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4305832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Retrieval of Microbial Inactivation Kinetic Parameters in Chemical Preservation and Disinfection by the Endpoints Method 用终点法检索化学保鲜消毒中微生物灭活动力学参数

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-05-30 DOI: 10.1007/s12393-022-09310-6

Micha Peleg

{"title":"Retrieval of Microbial Inactivation Kinetic Parameters in Chemical Preservation and Disinfection by the Endpoints Method","authors":"Micha Peleg","doi":"10.1007/s12393-022-09310-6","DOIUrl":"10.1007/s12393-022-09310-6","url":null,"abstract":"<div><p>The response of microorganisms to chemical preservatives and disinfectants can be described by the traditional Chick-Watson-Hom’s (CWH) model or more general Weibullian survival model, of which it is a special case. The chemical agent efficacy and its concentration dependence can be described by either a power-law or log-exponential term. For dynamic inactivation, the unstable or volatile agent’s dissipation can be described by a flexible two-parameter model, which is inserted as an algebraic term into the differential rate equation. In principle, both models can be used to estimate a targeted microbe’s survival parameters from the agent’s concentrations when constant or its initial and final concentrations only if not, and the corresponding final survival ratios reached. This Endpoints Method eliminates the need to determine the entire survival curves, and in the dynamic case the agent’s entire dissipation curves too. Static inactivation requires the numerical solution of simultaneous nonlinear algebraic equations, and dynamic, of simultaneous nonlinear equations whose right-hand side is the numerical solution of differential rate equations in which the agent’s dissipating pattern is incorporated as a term. When the Weibullian survival model’s shape factor is known a priori, the theoretical minimum of experimental final survival ratios needed is two and when unknown three. However, validation of the model and mathematical procedure must come from their ability to predict correctly final survival ratios not used in the parameter magnitudes calculation, which requires at least one additional experimental final survival ratio determination.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 4","pages":"617 - 628"},"PeriodicalIF":6.6,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5159947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques 益生菌乳化微胶囊化技术的创新与发展趋势

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-05-16 DOI: 10.1007/s12393-022-09315-1

Callebe Camelo-Silva, Silvani Verruck, Alan Ambrosi, Marco Di Luccio

{"title":"Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques","authors":"Callebe Camelo-Silva, Silvani Verruck, Alan Ambrosi, Marco Di Luccio","doi":"10.1007/s12393-022-09315-1","DOIUrl":"10.1007/s12393-022-09315-1","url":null,"abstract":"<div><p>Non-dairy matrices represent 63% of the vehicles used for probiotication. However, their benefits to human health may be hindered by food processing, storage, and movement through the gastrointestinal tract. The microencapsulation of probiotic bacteria is an alternative to increase their resistance to such challenges. This review outlines the current advances in the encapsulation of probiotics using emulsification methods. The review also addresses the influence of encapsulating agents on the yield, the final size of microcapsules, and the survival rate of probiotic microorganisms. The main drying methods for probiotic microparticles, the kind of foods used for probiotication, and the emerging methods of emulsification are discussed. Emulsion microencapsulation has proven to be a viable technique for the production of probiotic microcapsules, while freeze-drying is the most suitable drying technique due to the mild process conditions. Emulsification through membranes and microfluidic devices are potential encapsulation techniques owing to their ability to control particle size and to work under mild conditions. The emulsion microencapsulation is thus a potential technique for ensuring the safe delivery of next-generation probiotics applied to non-dairy products.</p><h3>Graphical Abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 3","pages":"462 - 490"},"PeriodicalIF":6.6,"publicationDate":"2022-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-022-09315-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4657294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 10

Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products 真空浸渍工艺及其在改变食品感官、理化和营养特性方面的潜力

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-05-05 DOI: 10.1007/s12393-022-09312-4

Afthab Saeed Panayampadan, Mohammed Shafiq Alam, Raouf Aslam, Jaspreet Kaur

{"title":"Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products","authors":"Afthab Saeed Panayampadan, Mohammed Shafiq Alam, Raouf Aslam, Jaspreet Kaur","doi":"10.1007/s12393-022-09312-4","DOIUrl":"10.1007/s12393-022-09312-4","url":null,"abstract":"<div><p>The augmented promotion and consumer awareness of healthy eating and lifestyle have resulted in extensive growth of the functional food market in recent years, encouraging the use of effective techniques for food fortification. Vacuum impregnation (VI) is a non-destructive technology based on hydrodynamic mechanism (HDM) to introduce a solution with a specific composition into the intercellular spaces present in food matrices, thus producing foods tailored to specific nutritional and functional needs. VI has found diverse applications in the food industry, ranging from formulation of functional foods containing specific components like vitamins, minerals and probiotics, to altering the pH and reducing water activity to improve the sensory and thermal properties of the products. However, limited knowledge on the structural characteristics and the interaction of incorporated components with the porous cells along with non-optimization of process variables have limited the wide adaptability of this technology. This review paper is intended to provide a detailed account of the potential of VI technology in improving food functionality and the role of optimized process variables in the production of high-quality end products.\u0000</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 2","pages":"229 - 256"},"PeriodicalIF":6.6,"publicationDate":"2022-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4221730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products 折光窗干燥——生物源干燥产品的能耗与质量研究

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-04-28 DOI: 10.1007/s12393-022-09313-3

Ruchika Zalpouri, Manpreet Singh, Preetinder Kaur, Sukhmeet Singh

{"title":"Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products","authors":"Ruchika Zalpouri, Manpreet Singh, Preetinder Kaur, Sukhmeet Singh","doi":"10.1007/s12393-022-09313-3","DOIUrl":"10.1007/s12393-022-09313-3","url":null,"abstract":"<div><p>The postharvest losses of agricultural and horticultural crops are high as a result of the lack of postharvest handling, storage, and processing technologies in India. Over the years, drying has been an essential food preservation strategy for reducing postharvest losses and extending the shelf life of products. Traditional drying techniques exhibit a negative impact on the flavour, colour, nutritional properties, and retention of bioactive components due to the high-temperature exposure. An alternative for traditional drying methods is required to retain quality and maintain greater nutritional content in processed foods. Refractance window drying (RWD) is a thin-film drying technique that uses high heat and mass transfer rates to accelerate the moisture removal process. This technique dries the product spread over a transparent plastic film with creation of a drying “window,” ensuring lower product temperature and rapid drying by using all modes of heat transmission. When compared to traditional drying methods such as drum, hot air, freeze, and spray drying, RWD occurs at a reduced drying temperature, time, cost, and energy usage. This review paper covers recent RWD trends, stressing their impact on process and food quality attributes, as well as the contrasts between RWD and other drying technologies.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 2","pages":"257 - 270"},"PeriodicalIF":6.6,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5520033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4