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Ume Roobab Liliana G. Fidalgo Rai Naveed Arshad Abdul Waheed Khan Xin-An Zeng Zuhaib F. Bhat Ala El-Din A. Bekhit Zahra Batool Rana Muhammad Aadil 《Comprehensive Reviews in Food Science and Food Safety》2022,21(4):3297-3325
Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016–2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400–600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200–350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications. 相似文献
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Rastogi NK Raghavarao KS Balasubramaniam VM Niranjan K Knorr D 《Critical reviews in food science and nutrition》2007,47(1):69-112
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors - fruits and vegetables, dairy, and meat processing - have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues. 相似文献
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Ume Roobab Rehan Afzal Muhammad Modassar Ali Nawaz Ranjha Xin-An Zeng Zahoor Ahmed Rana Muhammad Aadil 《International Journal of Food Science & Technology》2022,57(2):816-826
Today's consumers demand clean-label healthy products to which no artificial preservatives have been added. Distribution of fresh, safe raw meat or meat products requires reduced numbers of bacteria on its surface when it leaves the processing plant under strict maintenance of low temperatures throughout the supply chain. Means of controlling or even improving the food integrity aim to decontaminate the carcasses or products during or at the end of the production line. In the past decades, high-pressure processing (HPP) has been investigated as an alternative non-thermal preservation technology to match all these demands without compromising safety. HPP treatments could efficiently inactivate the vegetative microorganisms (related to foodborne diseases), but not spores. However, the combination of several non-thermal and conventional preservation techniques under the so-called hurdle technology has been explored to enhance their efficiency. 相似文献
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M.F. San Martí n-Gonz lez J. Welti-Chanes G. V. Barbosa-C novas 《Food Reviews International》2006,22(3):275-289
The processing of foods by high pressure is gaining commercial acceptance. Various food products processed by high pressure are now available in stores and the list of commercialized products is expected to expand as new applications are developed. Currently, industrial applications within the dairy industry are being sought. This article describes what high pressure processing is, presents some of the changes experienced by milk constituents and how such changes are reflected in final products, and presents some of the proposed applications for milk cheese or cheese processing. 相似文献
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《Food Reviews International》2013,29(3):275-289
The processing of foods by high pressure is gaining commercial acceptance. Various food products processed by high pressure are now available in stores and the list of commercialized products is expected to expand as new applications are developed. Currently, industrial applications within the dairy industry are being sought. This article describes what high pressure processing is, presents some of the changes experienced by milk constituents and how such changes are reflected in final products, and presents some of the proposed applications for milk cheese or cheese processing. 相似文献
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Elifsu Nemli Gulay Ozkan Busra Gultekin Subasi Humeyra Cavdar Jose M. Lorenzo Chao Zhao Esra Capanoglu 《Journal of the science of food and agriculture》2024,104(5):2535-2550
Phenolic compounds have recently become one of the most interesting topics in different research areas, especially in food science and nutrition due to their health-promoting effects. Phenolic compounds are found together with macronutrients and micronutrients in foods and within several food systems. The coexistence of phenolics and other food components can lead to their interaction resulting in complex formation. This review article aims to cover the effects of thermal and non-thermal processing techniques on the protein–phenolic interaction especially focusing on the content and digestibility of phenolics by discussing recently published research articles. It is clear that the processing conditions and individual properties of phenolics and proteins are the most effective factors in the final content and intestinal fates of phenolic compounds. Besides, thermal and non-thermal treatments, such as high-pressure processing, pulsed electric field, cold plasma, ultrasonication, and fermentation may induce alterations in those interactions. Still, new investigations are required for different food processing treatments by using a wide range of food products to enlighten new functional and healthier food product design, to provide the optimized processing conditions of foods for obtaining better quality, higher nutritional properties, and health benefits. © 2024 Society of Chemical Industry. 相似文献
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Farah Javed Hafiz Muhammad Shahbaz Asad Nawaz Amin N. Olaimat Alexandros Ch. Stratakos Agung Wahyono Sadia Munir Ghulam Mueen-ud-din Zeshan Ali Jiyong Park 《Comprehensive Reviews in Food Science and Food Safety》2021,20(3):2699-2715
Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be formed in foods through thermal degradation of carbohydrates, dissociation of amino acids, and oxidation of polyunsaturated fatty acids. The detection of furan in food products is difficult due to its high volatility and low molecular weight. Headspace solid-phase microextraction coupled with gas chromatography/mass spectrometer (GC/MS) is generally used for analysis of furan in food samples. The risk assessment of furan can be characterized using margin of exposure approach (MOE). Conventional strategies including cooking in open vessels, reheating of commercially processed foods with stirring, and physical removal using vacuum treatment have remained unsuccessful for the removal of furan due to the complex production mechanisms and possible precursors of furan. The innovative food-processing technologies such as high-pressure processing (HPP), high-pressure thermal sterilization (HPTS), and Ohmic heating have been adapted for the reduction of furan levels in baby foods. But in recent years, only HPP has gained interest due to successful reduction of furan because of its nonthermal mechanism. HPP-treated baby food products are commercially available from different food companies. This review summarizes the mechanism involved in the formation of furan in foods, its toxicity, and identification in infant foods and presents a solution for limiting its formation, occurrence, and retention using novel strategies. 相似文献
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食品非热杀菌研究中的科学问题分析 总被引：4，自引：0，他引：4
热力杀菌技术不仅能有效保障微生物引起的食品安全,而且非常经济,已广泛应用于食品工业,但其会导致食品品质劣变,包括颜色变化、口味改变、香气损失、营养破坏和质构变化。近年来,非热杀菌技术(nonthermalprocessing,NTP)引起了国内外政府部门、食品工业界和食品领域专家的关注,作为新兴食品杀菌技术,其能在较低温度下达到杀菌钝酶的效果,其中高静压技术已经成功商业化。本文通过对有关文献的分析以及结合自身的研究,对NTP 的有关研究进行了归纳总结,提出了NTP 研究中应该关注的杀菌、钝酶、品质、安全以及其他等5 个方面的问题,并进行了深入的分析和讨论。 相似文献
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超声波为频率高于20kHz以上的声波,是一种机械振动在媒质中的传插过程,其传播过程中,超声波与媒质的相互作用,可以使超声波的相位和幅度等发生变化;功率超声波则会使媒质的状态、组成、结构和功能等发生变化.本文综述了食品工业中的超声提取、超声灭菌、超声干燥、超声过滤、超声清洗等方面的进展,介绍了近年超声波技术在食品添加剂的合成、微生物代谢、酒类发酵、食品检测、控制结晶等方面的最新应用,并简要分析了超声波的作用机理,旨在食品工业中使超声波技术得到更好的利用. 相似文献
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超声波技术在食品行业应用新进展 总被引：16，自引：2，他引：16
超声波为频率高于20kHz以上的声波，是一种机械振动在媒质中的传插过程，其传播过程中，超声波与媒质的相互作用，可以使超声波的相位和幅度等发生变化；功率超声波则会使媒质的状态、组成、结构和功能等发生变化。本文综述了食品工业中的超声提取、超声灭茵、超声干燥、超声过滤、超声清洗等方面的进展，介绍了近年超声波技术在食品添加剂的合成、微生物代谢、酒类发酵、食品检测、控制结晶等方面的最新应用，并筋要分析了超声波的作用机理，旨在食品工业中使超声波技术得到更好的利用。 相似文献
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我国预制菜肴历史悠久,种类多样,满足了现代消费者对食品味道、营养、便捷性的需求,近年来发展迅速。从预制菜肴生产加工出发,明确了其内涵和外延,梳理了我国预制菜肴现阶段面临的原料、质量、安全、标准等方面存在的主要问题,并归纳了相关新型食品加工技术的应用趋势。新型预调理与烹饪技术可以实现菜肴色泽、质构、香气、滋味和营养成分的有效提升;新型杀菌技术依靠较低的处理强度,在保障安全性和保持品质之间达到平衡;快速冷却与冷冻技术在提高生产效率的同时对品质的影响最小;智能包装技术、物流智能控制技术的应用实现了预制菜肴流通中的品质稳定。研究总结和展望了提升预制菜肴质量与安全的加工新技术,以期为未来的研究指明方向,为预制菜肴产业的进一步健康发展提供参考。 相似文献
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ABSTRACT: In this study, pulsed electric field (PEF) treatment of beer, effectiveness of PEF treatment on microbial inactivation, effects of PEF treatment on sensory properties, and detection of electrode material migration were explored. Beer samples were treated by PEF for the inactivation of natural flora and inoculated cultures of Saccaromyces uvarum, Rhodotorula rubra, Lactobacillus plantarum, Pediococcus damnosus , and Bacillus subtilis . Inactivation induced by the PEF treatment was 0.5, 4.1, 4.3, 4.7, 5.8, and 4.8 log10 colony-forming units/mL in the above microorganisms, respectively ( P < 0.05). There was a significant increase in the amount of Cr, Zn, Fe, and Mn ions in the beer samples after PEF treatment ( P < 0.05) leading to a statistically significant degradation in flavor and mouth feel. Further studies are needed to optimize electrode materials and PEF treatment to minimize or eliminate this degradation. 相似文献
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Carla María Blanco-Lizarazo;Andrea Sierra-Cadavid;Juan Camilo Ospina-E; 《Journal of food process engineering》2024,47(1):e14514
Improvement of hygiene practices and process control in meat product facilities is an ongoing topic of importance. Consequently, the meat industry must explore alternatives to extend the shelf-life of meat products. This study aimed to assess the effectiveness of chemical, biological, and physical strategies at the formulation, pre-packaging, and post-packaging stages, respectively, to extend the shelf-life of cooked ham. Three strategies were tested on different formulations of cooked ham: (1) inclusion of organic acid salts with and without buffered vinegar in the formulation, (2) application of biopreservation cultures during pre-packaging for the four developed formulations, and (3) high hydrostatic pressure processing (HPP) applied to two pork ham formulations during post-packaging with and without buffered vinegar. The effect of these strategies was evaluated by measuring shelf life based on lactic acid bacteria (LAB) and mesophilic counts, monitoring pH kinetics, and conducting sensory evaluations focused on indicators of spoilage such as milkiness and swelling. Results revealed that the HPP strategy was the most effective, significantly extending the shelf life of cooked pork ham up to 97 days, with no significant differences observed when combined with buffered vinegar. In contrast, the use of organic acid salts with or without buffered vinegar did not significantly extend the shelf life compared to control hams without preservatives (p > 0.05). Furthermore, significant variations in shelf life were found between batches and types of ham (p < 0.05). Notably, the biopreservation strategy led to a reduction in shelf life reduction. 相似文献
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