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15 pages, 663 KiB

Open AccessArticle

Effect of Pretreatment with Low-Frequency Ultrasound on Quality Parameters in Gulupa (Passiflora edulis Sims) Pulp

by Vanessa Calderón-Martínez, Johannes Delgado-Ospina, Juan Sebastián Ramírez-Navas, Edwin Flórez-López, Magda Piedad Valdés-Restrepo, Carlos David Grande-Tovar and Clemencia Chaves-López

Appl. Sci. 2021, 11(4), 1734; https://doi.org/10.3390/app11041734 - 16 Feb 2021

Cited by 6 | Viewed by 3003

Abstract

The Gulupa (Passiflora edulis f. edulis Sims) is an expression of South America’s tropics’ biodiversity, and a source of B vitamins and amino acids. It is a climacteric export fruit for which it is necessary to incorporate emerging technologies for its conservation [...] Read more.

The Gulupa (Passiflora edulis f. edulis Sims) is an expression of South America’s tropics’ biodiversity, and a source of B vitamins and amino acids. It is a climacteric export fruit for which it is necessary to incorporate emerging technologies for its conservation and transport. This work investigated the effect of ultrasound on gulupa pulp and verified the stability of the characters of interest in the shelf life of 20 days. Six treatments and a control sample were used, evaluated in triplicate, and varied in frequency (30 and 40 kHz) with an exposure time of 10, 20, and 30 min. A statistical analysis of unidirectional variances and Dunnett’s test was used. It was found that the ultrasound treatments did not affect the pH or the titratable acidity. Soluble solid results presented a significant increase (p < 0.05) (from 13.4 to 14.8% w/v) in the antioxidant capacity (from 1.13 to 1.54 µmol Trolox Equivalent (TE)/g by the ABTS•+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) Cationic Radical Assay and from 3.3 to 3.7 µmol TE/g by the DPPH· (2,2-diphenyl-1-picrilhydrazil) Radical Scavenging Assay). During the shelf life, ascorbic acid was the parameter that varied most (p < 0.05). It decreased from 42.7 to 21.6 mg ascorbic acid/100 g of pulp in the control sample. However, a smaller decrease was observed (23.8–24.5 mg ascorbic acid/100 g of pulp) in the 40 kHz treatments. The smallest global color difference (ΔE) for the control was found in the 40 kHz treatment at 30 min through the entire shelf life (day 0 to 20). Ultrasound treatment offers a new strategy to improve and extend the shelf life of chilled gulupa pulp. Full article

(This article belongs to the Special Issue Novel Thermal and Nonthermal Food Processing Technologies)

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11 pages, 2425 KiB

Open AccessArticle

Decontamination of Powdery Foods Using an Intense Pulsed Light (IPL) Device for Practical Application

by Hee-Jeong Hwang, So-Yoon Yee and Myong-Soo Chung

Appl. Sci. 2021, 11(4), 1518; https://doi.org/10.3390/app11041518 - 8 Feb 2021

Cited by 11 | Viewed by 2465

Abstract

Controlling microbial problems when processing seeds and powdered foods is difficult due to their low water activity, irregular surfaces, and opaqueness. Moreover, existing thermal processing can readily cause various undesirable changes in sensory properties. Intense pulsed light (IPL) can be effective in nonthermal [...] Read more.

Controlling microbial problems when processing seeds and powdered foods is difficult due to their low water activity, irregular surfaces, and opaqueness. Moreover, existing thermal processing can readily cause various undesirable changes in sensory properties. Intense pulsed light (IPL) can be effective in nonthermal processing, and so two xenon lamps were attached to the sides of a self-designed cyclone type of pilot-scale IPL device. Each lamp was connected to its own power supply, and the following treatment conditions were applied to four sample types: lamp DC voltage of 1800–4200 V, pulse width of 0.5–1.0 ms, frequency of 2 Hz, and treatment time of 1–5 min. This device achieved reductions of 0.45, 0.66, and 0.88 log CFU/mL for ground black pepper, red pepper, and embryo buds of rice, respectively, under a total energy fluence of 12.31 J/cm². Meanwhile, >3-log reductions were achieved for sesame seed samples under a total energy fluence of 11.26 J/cm². In addition, analyses of color changes, water activity, and moisture content revealed no significant differences between the control and IPL-treated samples. These findings indicate that IPL treatment may be considered a feasible sterilization method for seeds and powdered foods. Full article

(This article belongs to the Special Issue Novel Thermal and Nonthermal Food Processing Technologies)

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11 pages, 940 KiB

Open AccessArticle

Effects of Pulsed Electric Field and Thermal Treatments on Microbial Reduction, Volatile Composition, and Sensory Properties of Orange Juice, and Their Characterization by a Principal Component Analysis

by Hyesoo Lee, Sehun Choi, Euichan Kim, Ye-Na Kim, Jihyun Lee and Dong-Un Lee

Appl. Sci. 2021, 11(1), 186; https://doi.org/10.3390/app11010186 - 28 Dec 2020

Cited by 30 | Viewed by 3686

Abstract

The effects of pulsed electric field (PEF) treatments on microbial reduction, volatile composition, and sensory characteristics of orange juice were investigated. Mild (Thermal-1) and intensive (Thermal-2) thermal treatments were applied for comparison. A pilot-scale PEF system, with a flow rate of 30 L/h [...] Read more.

The effects of pulsed electric field (PEF) treatments on microbial reduction, volatile composition, and sensory characteristics of orange juice were investigated. Mild (Thermal-1) and intensive (Thermal-2) thermal treatments were applied for comparison. A pilot-scale PEF system, with a flow rate of 30 L/h and maximum field strength of 20 kV/cm, was used. PEF treatment at a specific energy of 150 kJ/L resulted in 9.0 and 8.0 decimal reductions of Escherichia coli and Saccharomyces cerevisiae, respectively. The PEF treatments preserved the characteristic compounds associated with a fresh flavor (e.g., dl-limonene, β-myrcene, α-pinene, and valencene) more effectively than an intensive thermal treatment. This was verified by descriptive analysis of sensory evaluations. Based on the principal component analyses (PCAs) and partial least-squares (PLS) regression analyses, PEF-treated orange juice showed higher similarity to untreated orange juice. Our results indicate that PEF may be an alternative processing technique that can preserve the fresh flavor and taste of freshly squeezed orange juice. Full article

(This article belongs to the Special Issue Novel Thermal and Nonthermal Food Processing Technologies)

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16 pages, 1527 KiB

Open AccessArticle

Ultrasonic-Microwave and Infrared Assisted Convective Drying of Carrot: Drying Kinetic, Quality and Energy Consumption

by Yousef Abbaspour-Gilandeh, Mohammad Kaveh and Muhammad Aziz

Appl. Sci. 2020, 10(18), 6309; https://doi.org/10.3390/app10186309 - 10 Sep 2020

Cited by 29 | Viewed by 3314

Abstract

In this study, the drying time, effective moisture diffusivity (D_eff), specific energy consumption (SEC), and quality (color, shrinkage, and rehydration) of the ultrasound-pretreated (US) carrot slices were compared when dried by hot air drying (HD), microwave drying (MWD), infrared drying [...] Read more.

In this study, the drying time, effective moisture diffusivity (D_eff), specific energy consumption (SEC), and quality (color, shrinkage, and rehydration) of the ultrasound-pretreated (US) carrot slices were compared when dried by hot air drying (HD), microwave drying (MWD), infrared drying (INFD), and hybrid methods of MW–HD and INF–HD. Five mathematical models were considered to describe the drying kinetics in the carrots. The results show that US+MW–HD and INFD were the fastest and the slowest drying techniques compared to the HD technique with a 73% and 23% drying time reduction, respectively. The D_eff ranged from 7.12 × 10⁻⁹ to 2.78 × 10⁻⁸ m²/s. The highest and lowest SECs were 297.29 ± 11.21 and 23.75 ± 2.22 MJ/kg which were observed in the HD and US+MWD, respectively. The color variation indices indicated that the best sample in terms of color stability was the one dried by US+MW–HD with the color variation of 11.02 ± 0.27. The lowest and highest shrinkage values were also observed in the samples dried by US+MWD and HD (31.8 ± 1.1% and 62.23 ± 1.77%), respectively. Samples dried by US+MWD and HD possessed the highest and lowest rehydration, respectively. Although the carrot slices dried at a higher pace by US+MW–HD (compared to US+MWD), the shrinkage and SEC of the samples dried by US+MWD were significantly lower than the US+MW–HD (p < 0.05). Therefore, it can be concluded that the application of the US+MWD method can be considered as a proper alternative for drying the carrot slices when compared to the HD, MWD, INFD, and hybrid methods. Full article

(This article belongs to the Special Issue Novel Thermal and Nonthermal Food Processing Technologies)

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21 pages, 669 KiB

Open AccessArticle

Evaluation of In-Package Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment as an Intervention Technology for Decontaminating Bulk Ready-To-Eat Chicken Breast Cubes in Plastic Containers

by Eun Song Lee, Chan-Ick Cheigh, Joo Hyun Kang, Seung Young Lee and Sea C. Min

Appl. Sci. 2020, 10(18), 6301; https://doi.org/10.3390/app10186301 - 10 Sep 2020

Cited by 32 | Viewed by 3131

Abstract

This article evaluates the effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on microbial inactivation, nitrate and nitrite contents, oral toxicity, and storage quality of protein-coated boiled chicken breast cubes (CBCs). ADCP treatment at 24 kV for 3 min inactivated [...] Read more.

This article evaluates the effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on microbial inactivation, nitrate and nitrite contents, oral toxicity, and storage quality of protein-coated boiled chicken breast cubes (CBCs). ADCP treatment at 24 kV for 3 min inactivated natural mesophilic aerobic bacteria, Salmonella, and Tulane virus in CBCs by 0.7 ± 0.2, 1.4 ± 0.1 log CFU/cube, and 1.1 ± 0.2 log PFU/cube, respectively. ADCP treatment did not affect the nitrite content of CBCs (p > 0.05). Furthermore, the hematological and blood biochemical parameters from toxicity tests indicated the toxicological safety of ADCP-treated CBCs. Microbial counts of natural bacteria and Salmonella in ADCP-treated CBCs were lower than the ADCP-untreated CBCs by 0.7–0.9 and 1.4–1.7 log CFU/cube, respectively, throughout post-treatment storage at 4 °C for 21 d. ADCP treatment did not alter the pH, color, total volatile basic nitrogen, lipid oxidation, and tenderness of CBCs during storage at 4 and 24 °C, and did not change the sensory properties of CBCs following a 3 d storage period at 4 °C (p > 0.05). Thus, ADCP treatment has the potential to be applied as a method to increase the microbiological safety of packaged ready-to-eat chicken products, leading to overall toxicological safety. Full article

(This article belongs to the Special Issue Novel Thermal and Nonthermal Food Processing Technologies)

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13 pages, 296 KiB

Open AccessArticle

Application of Active Packaging in Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets Treated with UV-C Radiation

by Maria Lúcia G. Monteiro, Eliane T. Mársico and Carlos A. Conte-Junior

Appl. Sci. 2020, 10(17), 5787; https://doi.org/10.3390/app10175787 - 21 Aug 2020

Cited by 11 | Viewed by 2231

Abstract

This study investigated the effects of oxygen-scavenger packaging and UV-C radiation at two doses, alone or in combination, on lipid oxidation (malondialdehyde levels), protein oxidation (carbonyl content), instrumental color and texture parameters in rainbow trout fillets stored at 4 ± 1 °C for [...] Read more.

This study investigated the effects of oxygen-scavenger packaging and UV-C radiation at two doses, alone or in combination, on lipid oxidation (malondialdehyde levels), protein oxidation (carbonyl content), instrumental color and texture parameters in rainbow trout fillets stored at 4 ± 1 °C for 9 days. The treatments were AP (air packaging), OSP (oxygen-scavenger packaging), AUV1 (air packaging + UV-C at 0.102 J/cm²), OSUV1 (oxygen-scavenger packaging + UV-C at 0.102 J/cm²), AUV3 (air packaging + UV-C at 0.301 J/cm²), and OSUV3 (oxygen-scavenger packaging + UV-C at 0.301 J/cm²). Lipid oxidation, protein oxidation, lightness and yellowness increased, while redness, hardness and chewiness decreased during storage in all treatments (p < 0.05). OSP, OSUV1 and OSUV3 exhibited lower yellowness, total color difference (ΔE), lipid and protein oxidation, and higher redness, hardness and chewiness than air packaging (AP; p < 0.05), being similar to each other concerning these parameters throughout storage (p > 0.05). AUV3 showed higher lipid oxidation, protein oxidation, yellowness, ΔE, and lower redness, hardness and chewiness followed by AUV1 than AP (p < 0.05). UV-C at these doses was not adequate for refrigerated trout fillets by inducing oxidative degradation. O₂ scavenger was effective in preventing the adverse effects from storage period and UV-C, independently of the dose, and could be a simple and powerful alternative to make feasible the industrial application of UV-C at 0.102 and 0.301 J/cm² in refrigerated rainbow trout fillets, which has proven antimicrobial effect and it is a promising non-thermal technology for the fish production chain. Full article

(This article belongs to the Special Issue Novel Thermal and Nonthermal Food Processing Technologies)

21 pages, 5562 KiB

Open AccessArticle

Photolysis and TiO₂ Photocatalytic Treatment under UVC/VUV Irradiation for Simultaneous Degradation of Pesticides and Microorganisms

by Sung Won Choi, Hafiz Muhammad Shahbaz, Jeong Un Kim, Da-Hyun Kim, Sohee Yoon, Se Ho Jeong, Jiyong Park and Dong-Un Lee

Appl. Sci. 2020, 10(13), 4493; https://doi.org/10.3390/app10134493 - 29 Jun 2020

Cited by 19 | Viewed by 5261

Abstract

Efficiencies of various treatments for UVC photolysis (ultraviolet light-C at 254 nm), VUV photolysis (vacuum ultraviolet light at 254 nm and 185 nm), UVC-assisted titanium dioxide photocatalysis (UVC-TiO₂), and VUV-assisted titanium dioxide photocatalysis (VUV-TiO₂) were investigated for the degradation [...] Read more.

Efficiencies of various treatments for UVC photolysis (ultraviolet light-C at 254 nm), VUV photolysis (vacuum ultraviolet light at 254 nm and 185 nm), UVC-assisted titanium dioxide photocatalysis (UVC-TiO₂), and VUV-assisted titanium dioxide photocatalysis (VUV-TiO₂) were investigated for the degradation of pesticides including pyraclostrobin, boscalid, fludioxonil, and azoxystrobin and inactivation of microorganisms Escherichia coli K12 as a surrogate for E. coli O157:H7 and Saccharomyces cerevisiae in aqueous solutions and on the surface of fresh cut carrots. The degradation efficiencies of VUV were higher than for UVC on pesticides in aqueous solutions. However, there was no significant difference between degradation efficiencies for UVC and UVC-TiO₂ treatments, and between VUV and VUV-TiO₂ treatments. UVC, VUV, UVC-TiO₂, and VUV-TiO₂ showed similar inactivation effects against E. coli K12 and S. cerevisiae in aqueous solutions. The combined use of UVC and VUV treatments (combined UV) and combined use of UVC-TiO₂ and VUV-TiO₂ treatments (combined UV-TiO₂) showed higher efficiencies (72–94% removal) for the removal of residual pesticides on fresh cut carrots than bubble water washing (53–73% removal). However, there was no significant difference in removal efficiency between combined UV and combined UV-TiO₂ treatments. For E. coli K12 and S. cerevisiae on fresh cut carrots, the combined UV-TiO₂ treatment (1.5 log and 1.6 log reduction, respectively) showed slightly higher inactivation effects than combined UV (1.3 log and 1.2 log reduction, respectively). Photolysis and TiO₂ photocatalytic treatments under UV irradiation, including VUV as a light source, showed potential for the simultaneous degradation of pesticides and microorganisms as a non-chemical and residue-free technique for surface disinfection of fresh produce. Full article

(This article belongs to the Special Issue Novel Thermal and Nonthermal Food Processing Technologies)

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38 pages, 1193 KiB

Open AccessReview

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

by Abdo Hassoun, Shikha Ojha, Brijesh Tiwari, Turid Rustad, Heidi Nilsen, Karsten Heia, Daniel Cozzolino, Alaa El-Din Bekhit, Alessandra Biancolillo and Jens Petter Wold

Appl. Sci. 2020, 10(19), 6802; https://doi.org/10.3390/app10196802 - 28 Sep 2020

Cited by 28 | Viewed by 6172

Abstract

Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing [...] Read more.

Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested. Full article

(This article belongs to the Special Issue Novel Thermal and Nonthermal Food Processing Technologies)

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