Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat‐and‐Eat and Ready‐to‐Eat Meals

Pasta presents a challenge to microwave processing due to its unique cooking requirements. The objective of this study was to determine the effects of microwave processing on pasta physicochemical and mechanical properties. Fettuccine pasta was parboiled for selected times, then pasteurized using a Microwave Assisted Pasteurization System and stored under refrigeration for 1 wk. Samples were analyzed using microscopy, mechanical testing, and chemical analyses after storage. While no significant differences were observed for free amylose among fresh samples, samples parboiled for ≤6 min had significantly higher free amylose, suggesting reduced starch retrogradation. Increased heat treatment increased degree of protein polymerization, observed in microstructures as increased gluten strand thickness and network density. Firmness and extensibility increased with increased parboil time; however, extension data indicated an overall weakening of microwave‐treated pasta regardless of total cooking time. Overall, microwave pasteurization was shown to be a viable cooking method for pasta.     

Nutraceuticals and Functional Foods: The Foods for the Future World

The health and wellness of human beings is largely dictated by the consumption of nutritious foods. Various studies have linked foods as helpful in combating a number of degenerative diseases; as such, a lot of research on functional attributes linked directly to the health benefits of various plant and animal foods have been witnessed in recent years. Although vast number of naturally occurring health-enhancing substances are of plant origin, there are a number of physiologically active components in animal products as well that deserve attention for their potential role in optimal health. Consumption of biologically active ingredients in fruits and vegetables has been linked to help combat diseases such as cancer, cardiovascular diseases, obesity, and gastrointestinal tract disorders. Lot of research is required to substantiate the potential health benefits of those foods for which the diet–health relationships are not sufficiently validated, and create a strong scientific knowledge base for proper application of naturally present foods in combating various diseases and disorders.     

Meat Products as Functional Foods: A Review

ABSTRACT: Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of studies published in recent years on the topic and looks at possible future trends in the sector, analyzing the changes that have occurred in the traditional meat industry as global forces in the agro food industry direct it more and more to the design and production of functional foods.     

功能食品与膳食健康

膳食对居民健康有重要的影响,合理营养、平衡膳食是预防疾病、维持健康的基础。目前,我国仍存在营养调控不足、膳食结构失衡、健康产品缺乏等问题,与膳食相关慢性疾病发病率有上升趋势。作者将从居民对营养健康的关注、功能食品的监管政策和功能食品对营养健康的调控作用3个方面对我国功能食品与膳食健康发展现状进行综述,总结了我国功能食品产业的现存问题以及营养健康产业的未来发展趋势。     

Functional Beverages: The Emerging Side of Functional Foods

In recent times, there has been growing recognition of the key role of foods and beverages in disease prevention and treatment. Thus, the production and consumption of functional foods has gained much importance as they provide a health benefit beyond the basic nutritional functions. At present, beverages are by far the most active functional food category because of convenience and possibility to meet consumer demands for container contents, size, shape, and appearance, as well as ease of distribution and storage for refrigerated and shelf‐stable products. Moreover, they are an excellent delivering means for nutrients and bioactive compounds including vitamins, minerals, antioxidants, ω‐3 fatty acids, plant extracts, and fiber, prebiotics, and probiotics. However, in most cases, specific concerns have been raised over their safety. This review reports on the scientific advances in the emerging area of functional beverages with a focus on commercially available products, as well as on the potential health benefits related to their consumption.     

Retention of Antioxidant Activity in Minimally Processed Mandarin and Satsuma Fruits

Changes in overall antioxidant activity of the water-soluble fraction of some mandarin derivatives were studied. In particular, fresh juices and segments packaged with two plastic films having different permeability were considered. The evolution of antioxidant properties as affected by processing and storage conditions were not entirely related to ascorbic acid changes. Mandarin juices showed good retention of the original antioxidant activity at the end of storage. The less permeable film resulted in a better retention of segment antioxidant power.     

Control of Listeria monocytogenes Contamination in Ready‐to‐Eat Meat Products

The ubiquitous nature of Listeria monocytogenes and its ability to grow at refrigerated temperature makes L. monocytogenes a significant threat to the safety of ready‐to‐eat (RTE) meat products. The contamination by L. monocytogenes in RTE meat primarily occurs during slicing and packaging after cooking. The effectiveness of post‐package decontamination technology such as in‐package thermal pasteurization, irradiation, and high‐pressure processing are discussed. Formulating meat products with antimicrobial additives is another common approach to control L. monocytogenes in RTE meat. Irradiation is an effective technology to eliminate L. monocytogenes but can influence the quality of RTE meat products significantly. The effect of irradiation or the combination of irradiation and antimicrobials on the survival of L. monocytogenes and the quality of RTE meat is discussed.     

缓解视疲劳功能食品及其功效成分研究进展

随着科技的发展,工作、生活压力的与日俱增,视疲劳已成为困扰大部分人群的普遍症状,人们的保健意识也随之增强,对缓解视疲劳功能食品的需求也会越来越旺盛。本文就视疲劳的产生机制、缓解视疲劳功能食品的功效成分及其功能食品的研发现状进行综述,以期为缓解视疲劳功能食品的开发提供新思路和科学依据。     

Evaluation of Textural Properties and Microstructure During Storage of Minimally Processed Apples

ABSTRACT: Texture and microstructure of fresh‐cut Golden delicious apples were studied during modified atmosphere storage. Softening could be prevented during several wk under oxygen restrictive environments. Initial 100% N₂‐atmospheres and the use of bags with a permeability of 15 cm3 O₂/m2·bar·24h preserved cell structure from collapsing, thus being the best conditions to maintain the original texture of apples. First‐order kinetics fitted data with high accuracy. Firmness could be described by a simple 1st‐order model with rate constants of 6.3 × 10^‐3 to 8.9 × 10^‐3 d^‐1. Hardness, cohesiveness, gumminess, and chewiness also followed an exponential decay that could be modeled from fractional conversion kinetics.     

台湾保健食品产业现况与趋势

“健康”为全球最重要的食品消费趋势.保健食品产业已成为台湾重要且极具发展潜力的产业.本文综述台湾保健食品的定义和范围、市场规模、产业运作、产品功效诉求及未来趋势.     

Frequency and Correlation of Some Enteric Indicator Bacteria and Salmonella in Ready‐to‐Eat Raw Vegetable Salads from Mexican Restaurants

Data about Salmonella presence in ready‐to‐eat raw vegetable salads (REVS) consumed in restaurants or sold as REVS in México is not available. The objective of the study was to measure the frequency of coliform bacteria (CB), fecal coliform (FC), Escherichia coli, and Salmonella in REVS from different types of restaurants and determine the correlations of CB, FC, and E. coli versus Salmonella from frequencies and concentration data. The REVS were purchased from 3 types of restaurants: national chain restaurants (A₁, A₂); local restaurants (B₁, B₂); and small restaurants in local markets (C₁, C₂, C₃). Two restaurants for each A and B, and 3 for C, were included. Forty REVS were purchased at each A and B restaurant, and 20 at each C restaurant. CB were tested by plate count using violet red bile agar, FC and E. coli were detected by the most probable number method and E. coli confirmed using IMViC test; conventional method of culture was used for Salmonella. Of 220 analyzed samples, 100% had CB, 95.5% had FC, 83.2% had E. coli, and 6.8% had Salmonella. E. coli frequency was equal to or exceeded 75% in all the cases: 75% (A₁, C₁, C₂), 80% (B₂), 85% (B₁, C₃), and 100% (A₂). Salmonella frequency was equal to or exceeded 2.5% in all cases: 2.5% (A₁), 5% (B₂, C₂), 7.5% (B₁), and 10% (A₂, C₁, C₃). No correlation was observed between FC or E. coli versus Salmonella in the analyzed salads. All the tested salads were of poor quality microbiologically, and microbiological quality did not differ between the restaurants types.     

Suitability,efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals,meats and pumpable products

Consumer studies and market reports show an increase in consumption of ready‐to‐eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health‐promoting substances. Novel processing technologies as pre‐ or post‐treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products.     

Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 °C) ready‐to‐eat squid rings

The efficacy of oregano and thyme essential oils (OEO and TEO, respectively) in the quality retention of a refrigerated (4 °C) squid (Loligo vulgaris) ring ready‐to‐eat (RTE) product was studied. Essential oils were added at different concentrations to the coating medium during processing. An inhibitory (P < 0.05) effect of OEO on the microbial activity (aerobes, anaerobes, Enterobacteriaceae, psychrotrophs) of the squid rings was observed, with a more pronounced effect as OEO concentration increased. The addition of OEO also led to an inhibitory (P < 0.05) effect on lipid oxidation, as determined by peroxide, thiobarbituric acid‐reactive substance and interaction compound formation; however, no effect (P > 0.05) of the OEO concentrations on lipid oxidation development was detected. The addition of TEO did not lead to an inhibitory effect (P > 0.05) on the microbial activity of the refrigerated RTE squid, although a slight inhibitory (P < 0.05) effect on lipid oxidation was observed in the batches including the higher TEO concentrations.     

E: Food Engineering & Physical Properties. Effect of Supercritical Carbon Dioxide Pasteurization on Natural Microbiota,Texture, and Microstructure of Fresh‐Cut Coconut

Abstract: The objective of the present study was the evaluation of the effectiveness of supercritical carbon dioxide (SC‐CO₂) as a nonthermal technology for the pasteurization of fresh‐cut coconut, as an example of ready‐to‐eat and minimally processed food. First, the inactivation kinetics of microbiota on coconut were determined using SC‐CO₂ treatments (pressures at 8 and 12 MPa, temperatures from 24 to 45 °C, treatment times from 5 to 60 min). Second, the effects of SC‐CO₂ on the hardness and microstructure of fresh‐cut coconut processed at the optimal conditions for microbial reduction were investigated. SC‐CO₂ treatment of 15 min at 45 °C and 12 MPa induced 4 log CFU/g reductions of mesophilic microorganisms, lactic acid bacteria, total coliforms, and yeasts and molds. The hardness of coconut was not affected by the treatment but the samples developed an irregular and disorderly microstructure. Results suggested the potential of SC‐CO₂ in preserving fresh‐cut fruits and ready‐to‐eat products. Practical Application: The effectiveness of SC‐CO₂ as a nonthermal technology for the pasteurization of fresh‐cut coconut was studied. The results demonstrated the possibility to apply the treatment as a method to induce the inactivation of the natural microorganisms, preventing the microbial spoilage and, at the same time, preserving the hardness of the product. The available data will give a valuable input to the fresh‐cut fruits industry.