Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review

Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual popularity in food industry since last two decades, intensive research is needed to explore the missing information. Bacterial inactivation in food by using HHP applications can be enhanced by getting deeper insights of the process. Some of these aspects have been already studied in detail (like pressure, time, and temperature, etc.), while some others still need to be investigated in more details (like pH, rates of compression, and decompression, etc.). Selection of process parameters is mainly dependent on type of matrix and target bacteria. This intensive review provides comprehensive information about the variety of aspects that can determine the bacterial inactivation potential of HHP process indicating the fields of future research on this subject including pH shifts of the pressure treated samples and critical limits of compression and decompression rates to accelerate the process efficacy.     

Traditional Cassava Foods in Burundi—A Review

In Burundi, cassava traditionally is processed into various products. These products include Akambaranga, Inyange, Ikivunde, Imikembe, Ubuswage, and Isombe. This article presents a critical review of their methods of preparation and consumption.     

Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies

The importance and challenges presented by Bacillus spores in the food industry are briefly outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance exhibited by Bacillus spores are described, and the steps involved in their germination are included. Novel technologies, using no or only mild heat treatments, to inactivate Bacillus spores are covered, including ultraviolet radiation, pulsed electric field, and high‐pressure processing, both as stand‐alone techniques or techniques as part of a hurdle approach.     

Sourdough Technology—A Traditional Way for Wholesome Foods: A Review

Abstract: In the present era, consumers wish to have a wide range of foods that are nutritious and flavorful and have long shelf life without added preservatives. Sourdough is an important modern fermentation of cereal flours and water based upon an earlier spontaneous process. The sourdough microflora is dominated by lactic acid bacteria and, along with yeast, they play a key role in the fermentation of bread dough. Factors that affect the quality of sourdough are dough yield, temperature, type of starter culture, acidity of the medium, and the substrate. Sourdough is classified into 3 types (Types I, II, and III); the most widely used for commercial production is Type III. The sourdough fermentation has a number of beneficial effects that include prolonged shelf life, accelerated volume gain, delayed staling, improved bread flavor, and good nutritional value. Sourdough also improves sensory characteristics such as loaf volume, evenness of baking, color, aroma, taste, and texture of breads. Sourdough has been reported to contribute to extended shelf life by inhibiting spoilage bacteria and mold growth.     

Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

Food proteins, polysaccharides, and polyphenols are 3 major food constituents with distinctly different functional attributes. Many proteins and polysaccharides are capable of stabilizing emulsions and foams, thickening solutions, and forming gels, although they differ considerably in their abilities to provide these functional attributes. Many plant polyphenols exhibit beneficial physiological functions, such as antitumor, antioxidant, antibacterial, and antiviral properties. Proteins, polysaccharides, and polyphenols can form complexes with each other, which leads to changes in the functional and nutritional properties of the combined systems. Recently, there has been considerable interest in understanding and utilizing covalent interactions between polyphenols and biopolymers (proteins and polysaccharides). The binary or tertiary conjugates formed may be designed to have physicochemical properties and functional attributes that cannot be achieved using the individual components. This article provides a review of the formation, characterization, and utilization of conjugates prepared using proteins, polysaccharides, and polyphenols. It also discusses the relationship between the structural properties and functionality of the conjugates, and it highlights the bioavailability of bioactive compounds loaded in conjugate‐based delivery systems. In addition, it highlights the main challenges to be considered when preparing and analyzing conjugates. This article provides an improved understanding of the chemical reactions that occur between major food ingredients and how they can be utilized to develop biopolymer‐based delivery systems with enhanced functional attributes.     

Formation of Food‐Grade Nanoemulsions Using Low‐Energy Preparation Methods: A Review of Available Methods

There is considerable interest in the production of emulsions and nanoemulsions using low‐energy methods due to the fact they are simple to implement and no expensive equipment is required. In this review, the principles of isothermal (spontaneous emulsification and emulsion phase inversion) and thermal (phase inversion temperature) low‐energy methods for nanoemulsion production are presented. The major factors influencing nanoemulsion formation using low‐energy methods and food‐grade components are reviewed: preparation conditions, oil type, surfactant type, surfactant‐to‐oil ratio, and cosolvent or cosurfactant addition. The advantages and disadvantages of different low‐energy and high‐energy methods for fabricating nanoemulsions are highlighted, and potential applications for these techniques are discussed.     

Edible Insects Processing: Traditional and Innovative Technologies

Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi‐domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf‐life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non‐recognizable form, such as powders or flour. These technologies include drying (sun‐drying, freeze‐drying, oven‐drying, fluidized bed drying, and microwave‐drying) and new processing methods (ultrasound‐assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect‐based ingredients are sold for the production of cookies, chocolates, tortilla‐style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.     

乳化肉糜制品中降低磷酸盐的加工技术新策略研究进展

磷酸盐作为一种常见的食品添加剂被广泛应用于乳化肉糜制品的生产中,它们能够协同氯化钠提高肌原纤维蛋白在盐水体系中的溶解性,提升肉糜体系的持水、持油能力,从而赋予产品良好的嫩度和多汁性.现今,乳化肉糜制品普遍存在磷酸盐含量过高的问题,过量摄入磷酸盐能够增加肾脏负担、降低人体对多种矿物质的吸收、引发心脑血管疾病等危害.因此,...     

Review: Pulsed Electric Fields Processing of Protein-Based Foods

Pulsed electric fields (PEF) processing is a promising nonthermal food preservation technology, which is ongoing from laboratory and pilot plant scale level to the industrial level. Application of PEF processing may be a good alternative treatment to thermal methods in protein-based foods. A large number of literatures have fully demonstrated that small molecule compounds in plant-based foods, mainly aroma compounds and health-related phytochemicals, were not significantly affected by PEF. However, there was a lack of knowledge on the effects of PEF on proteins and qualities of protein-based foods. This review focuses on effects of PEF processing on endogenous enzymes, safety, and quality of protein-based foods. Finally, the ways to achieve food quality assurance and food safety in PEF processing of protein-based foods are proposed.     

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

The food-processing industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. Replacing them with one of the novel alternatives recently developed is a decision that must be carefully approached. Among them, high-pressure processing (HPP), at room or refrigerated temperature, is now a well-established option experiencing worldwide commercial growth. Surveys have shown an excellent consumer acceptance of HPP technology. For financial feasibility reasons, HPP treatments must be kept short, a challenge that can be met by some of the alternatives here reviewed such as the use of the hurdle technology concept. Although HPP technology is limited to pasteurization treatments, the combination of high pressure and high temperature used in pressure-assisted thermal processing (PATP) can be used to sterilize foods. An analysis of alternatives to achieve the inactivation of bacterial spores at the lowest temperature possible highlights the need for additional research on the use of germinants. Because of incomplete research, PATP presents several implementation challenges, including the modeling of food temperature, the determination of inactivation kinetics particularly for bacterial spores, and the prediction of chemical changes including the potential formation of toxic compounds.     

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

Dysphagia or swallowing difficulty is a common morbidity experienced by those who have suffered a stroke or those undergone such treatments as head and neck surgeries. Dysphagic patients require special foods that are easier to swallow. Various technologies, including high‐pressure processing, high‐hydrodynamic pressure processing, pulsed electric field treatment, plasma processing, ultrasound‐assisted processing, and irradiation have been applied to modify food texture to make it more suitable for such patients. This review surveys the applications of these technologies for food texture modification of products made of meat, rice, starch, and carbohydrates, as well as fruits and vegetables. The review also attempts to categorize, via the use of such key characteristics as hardness and viscosity, texture‐modified foods into various dysphagia diet levels. Current and future trends of dysphagia food production, including the use of three‐dimensional food printing to reduce the design and fabrication time, to enhance the sensory characteristics, as well as to create visually attractive foods, are also mentioned.     

金枪鱼的加工利用技术研究进展

金枪鱼是一种重要的海洋食物资源,日本、欧美是其主要的消费市场.在我国,随着人民生活水平的提高,以金枪鱼为代表的大洋性深海鱼类深受青睐,逐渐出现在广大老百姓的餐桌上.但目前我国的金枪鱼加工利用水平落后.为了促进我国金枪鱼加工利用技术的研究,本文分别就金枪鱼肉的营养价值和肉质特性、冷冻加工、超高压加工、罐头加工、鱼松加工、寡肽的提取、多不饱和脂肪酸提取、鱼油提取和鱼肉中组胺在加工贮藏过程中的变化等方面综述了金枪鱼的加工利用技术研究现状,并对金枪鱼的加工利用发展方向进行了探讨.     

传统发酵食品营养保健功能与质量安全评价

传统发酵食品对人体有抗氧化、降血脂﹑提高免疫力、抑制肿瘤﹑延缓衰老﹑防止肠胃疾病等保健作用。由于世界传统发酵食品总体工业化水平不高,在产品的生产过程中,较多依赖人的经验与知识,产品质量不稳定,安全隐患较多。因此,传统发酵食品的安全控制十分重要。通过对传统发酵食品的分类﹑保健功能﹑安全风险及评价的文献回顾,提出了传统发酵食品质量安全性的评价与风险识别是控制食品质量安全的前提。现代微生物风险评估技术(microbiological risk assessment)是目前应用最广泛的评价手段之一。它通过目标陈述﹑危害识别﹑暴露评估﹑危害特征描述﹑风险特征描述5个阶段对微生物的安全性进行评价,为避免食品安全隐患,控制食品质量安全提供了有效且科学的方法。     

Plant‐Derived Substances Used Against Beetles–Pests of Stored Crops and Food–and Their Mode of Action: A Review

Plants are sources of numerous active substances that are used to protect crops. Currently, due to the limitations of using synthetic insecticides, plant products have attracted increasing attention as possible pesticides. In this review, we discuss some of the most interesting plant products (for example, Solanaceae, or Asteraceae extracts, Artemisia absinthium or Citrus spp. essential oils, and single compounds like α‐chaconine, or α‐solanine) that exhibit insecticidal activity against beetles that are pests of stored food products. Next, we describe and discuss the mode of action of these products, including lethal and sublethal effects, such as antifeedant or neurotoxic activity, ultrastructural malformation, and effects on prooxidant/antioxidant balance. Furthermore, the methods of application of plant‐derived substances in food storage areas are presented.     

Technologies and Mechanisms for Safety Control of Ready-to-eat Muscle Foods: An Updated Review

Ready-to-eat (RTE) muscle foods refer to a general category of meat and poultry products that are fully cooked and consumable without reheating. These products, including whole and sliced pork, beef, turkey, chicken, and variety of meats, in the forms of ham, roast, rolls, sausage, and frankfurter, are widely available in the delicatessen section of retail stores or various food service outlets. However, difficulties in avoidance of contamination by foodborne pathogens, notably Listeria monocytogenes, during product postlethality repackaging render RTE meats labile to outbreaks. Accordingly, the USDA-FSIS has established processing guidelines and regulations, which are constantly updated, to minimize foodborne pathogens in RTE products. Technologies that complement good manufacturing practice have been developed to control RTE meat safety. Among them, various antimicrobial product formulations, postpackaging pasteurization (thermal and nonthermal), and antimicrobial packaging are being used. Through these efforts, outbreaks linked to RTE meat consumption have substantially reduced in recent years. However, the pervasive and virulent nature of L. monocytogenes and the possible presence of other cold-tolerant pathogens entail continuing developments of new intervention technologies. This review updates existing and emerging physical and chemical methods and their mode of action to inactivate or inhibit threatening microorganisms in RTE muscle foods.     

Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

A number of recent outbreaks related to pathogens in low‐moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low‐moisture food safety. Thermal processing holds the potential to eliminate pathogens such as Salmonella in low‐moisture foods. Water activity (a_w) has been recognized as one of the primary factors influencing the thermal resistance of pathogens in low‐moisture foods. But most of the reported studies relate thermal resistance of pathogens to a_w of low‐moisture foods at room temperature. Water activity is a thermodynamic property that varies significantly with temperature and the direction of variation is dependent on the product component. Accurate methods to determine a_w at elevated temperatures are needed in related research activities and industrial operations. Adequate design of commercial thermal treatments to control target pathogens in low‐moisture products requires knowledge on how a_w values change in different foods at elevated temperatures. This paper presents an overview of the factors influencing the thermal resistance of pathogens in low‐moisture foods. This review focuses on understanding the influence of water activity and its variation at thermal processing temperature on thermal resistance of pathogens in different low‐moisture matrices. It also discusses the research needs to relate thermal resistance of foodborne pathogens to a_w value in those foods at elevated temperatures.     

Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions

The properties of cereals products, bread, pasta, muffins, cookies, cakes, and bars, enriched with flaxseed, were reviewed to highlight suitable processing conditions for the production of high‐quality flaxseed‐enriched products with the desired health attributes. The review highlights the contrasting effect of flaxseed enrichment on the mechanical and physical properties of cereal products according to product type, flaxseed enrichment level, and processing history. Flaxseed lipids remain stable for most processing and storage conditions, presumably due to the significant antioxidant properties of lignans, but information is lacking on the impact of home‐handling, such as bread toasting, on lipid oxidation. Cereal products enriched with flaxseed generally exhibit similar or improved shelf life compared to equivalent products with no flaxseed enrichment, suggesting that flaxseed may limit starch retrogradation, maintain moisture content, and delay microbial growth. Sensory analysis shows lower organoleptic properties of most cereal products containing flaxseed, but similar consumer acceptance for cereal products without and with flaxseed enrichment up to 15% is reported in the literature. This review indicates the need to better understand the impact of flaxseed enrichment on product microstructure and to conduct an extensive assessment of the health effects of flaxseed‐enriched products, since very few studies have focused on the quantification of the bioaccessibility, bioavailability, and activity of flaxseed bioactive compounds for a variety of processing conditions and product formulation.     

Sodium Chloride Diffusion in Low‐Acid Foods during Thermal Processing and Storage

This study aimed at modeling sodium chloride (NaCl) diffusion in foods during thermal processing using analytical and numerical solutions and at investigating the changes in NaCl concentrations during storage after processing. Potato, radish, and salmon samples in 1% or 3% NaCl solutions were heated at 90, 105, or 121 °C for 5 to 240 min to simulate pasteurization and sterilization. Selected samples were stored at 4 or 22 °C for up to 28 d. Radish had the largest equilibrium NaCl concentrations and equilibrium distribution coefficients, but smallest effective diffusion coefficients, indicating that a greater amount of NaCl diffused into the radish at a slower rate. Effective diffusion coefficients determined using the analytical solution ranged from 0.2 × 10^–8 to 2.6 × 10^?8 m²/s. Numerical and analytical solutions showed good agreement with experimental data, with average coefficients of determination for samples in 1% NaCl at 121 °C of 0.98 and 0.95, respectively. During storage, food samples equilibrated to a similar NaCl concentration regardless of the thermal processing severity. The results suggest that sensory evaluation of multiphase (solid and liquid) products should occur at least 14 d after processing to allow enough time for the salt to equilibrate within the product.