A comprehensive review on impact of non-thermal processing on the structural changes of food components

Barbhuiya, Rahul Islam; Singha, Poonam; Singh, Sushil K.

doi:10.1016/j.foodres.2021.110647

Cited by 107 publications

(46 citation statements)

References 266 publications

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“…It is a non-thermal processing method, it is a cold sterilization process where the food samples were placed inside a vessel and a high isocratic pressure of 300–600 MPa was maintained inside the vessel, and processing time and pressure depend upon food materials and targeted microorganism [ 23 ]. Due to increased pressure, the temperature of the food sample will rise and hence the processing of the food sample was achieved.…”

Section: Implementation Methods For the Waste To Energy Supply Chainmentioning

confidence: 99%

“…High-pressure processing is widely involved in the food processing industry to preserve various samples of food like carrot, cauliflower, crab, meat, etc. [ 23 ]. Some potential benefits of high-pressure processing method have been represented in Fig.…”

Section: Implementation Methods For the Waste To Energy Supply Chainmentioning

confidence: 99%

“…It is also comprised of high voltage of up to 70 kV/cm accumulating in a capacitor and discharges in the variation of short pulses via xenon-light source and food samples are kept in between the two electrodes [ 27 ]. This technique is found in the outstanding non-thermal processing techniques to enhance the shelf life of foods like apples, cheese, and many other food products [ 23 ].…”

Section: Implementation Methods For the Waste To Energy Supply Chainmentioning

confidence: 99%

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Recent Insights on the Role of Various Food Processing Operations Towards the Development of Sustainable Food Systems

et al. 2023

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Chronic hunger and malnutrition will eventually result from the population’s rapid growth. It is unlikely to succeed in tackling the rising challenges of delivering sustainable food for all people unless high attention is paid on the function of food processing to ensure the supply of stable food. It is impossible to overstate the importance of developing food processing and preservation technologies that can reduce food losses and wastage during surplus seasons. Therefore, sustainable food systems must be developed to provide healthy diets without damaging our world and its resources. The goal is to use various perspectives to confirm why food processing is crucial to future food supply. It is important to show the appropriate utilization of sustainability factors and effect assessments to construct for feeding the globe while staying within planetary limits. There has never been a better time to assure a plentiful food supply to feed the people than right now, when the population is expanding at a worrying rate. The sustainable food project seeks to move the food systems in a long-term, more equitable direction. Food processing, or the conversion of raw materials into functional, edible, and consumer acceptable food, is a critical link in the food value chain between consumption and production. This review looked at various existing and emerging food processing followed by preservation techniques. Food systems must also attempt to reduce food waste and losses, as well as the current and future impacts on the environment and society, to be sustainable.

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Section: Implementation Methods For the Waste To Energy Supply Chainmentioning

confidence: 99%

Section: Implementation Methods For the Waste To Energy Supply Chainmentioning

confidence: 99%

Section: Implementation Methods For the Waste To Energy Supply Chainmentioning

confidence: 99%

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Recent Insights on the Role of Various Food Processing Operations Towards the Development of Sustainable Food Systems

et al. 2023

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“…Certain foods subjected to heat treatment have the potential to exhibit an increased total phenolic content [102]. There is a possibility that the drying processes that hasten the breakdown of cellular components are to blame for the rise in the total phenol concentration in samples that have been dried [103][104][105][106]. It is possible that the rise can be attributed to the heat-induced breakdown of complex phenolic tannins, which leads to an increased amount of phenolics being extracted [107].…”

Section: Changes In a Structure After Dehydration Of Food Substancementioning

confidence: 99%

Food Dehydration Recent Advances and Approaches

Riaz¹,

Kabir²,

Haroon³

et al. 2023

A Comprehensive Review of the Versatile Dehydration Processes

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Dehydration of organic material is undoubtedly a controlled attempt to conserve or construct a novel construct that will satisfy functional devotions. Food dehydration is reviewed in light of the latest progress in food materials research. Understanding the mechanics behind the drying process is crucial in food and agricultural product dehydration. Among the most crucial steps in preserving food is dehydration. Food drying innovations include photovoltaic, thermal imaging, microwave-assisted, and comparable hybrid technologies. According to a recent study, unique food dehydration technologies might increase drying efficiency by decreasing energy usage while improving product quality. Unique drying methods reduce food component degradation and create novel items for customers. Each method’s use of specific foods will be reviewed in this chapter.

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“…These bubbles grow to a critical size and then collapse violently. These effects further generate strong shear, turbulence, and cavitation forces, which change the physicochemical and functional properties of the protein dispersion [ 16 ]. Compared with traditional techniques, it has the advantages of being highly efficient, instantaneous, safe, environment-friendly, and having low economic cost.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin

Zhu

Wan

et al. 2022

Foods

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Considering the hazards of high salt intake and the current status of research on low-sodium meat products, this study was to analyze the effect of ultrasound combined with glycerol-mediated low-sodium salt curing on the quality of pork tenderloin by analyzing the salt content, water activity (aw), cooking loss, and texture. The results of scanning electron microscope (SEM) analysis, Raman spectroscopy, ultraviolet fluorescence, and surface hydrophobicity were proposed to reveal the mechanism of the effect of combined ultrasound and glycerol-mediated low sodium salt curing on the quality characteristics of pork tenderloin. The results showed that the co-mediated curing could reduce salt content, aw, and cooking loss (p < 0.05), improve texture and enhance product quality. Compared with the control group, the co-mediated curing increased the solubility of the myofibrillar protein, improved the surface hydrophobicity of the protein, increased the content of reactive sulfhydryl groups (p < 0.05), and changed the protein structure. The SEM results showed that the products treated using a co-mediated curing process had a more detailed and uniform pore distribution. These findings provide new insights into the quality of ultrasonic-treated and glycerol-mediated low-salt cured meat products.

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A comprehensive review on impact of non-thermal processing on the structural changes of food components

Cited by 107 publications

References 266 publications

Recent Insights on the Role of Various Food Processing Operations Towards the Development of Sustainable Food Systems

Recent Insights on the Role of Various Food Processing Operations Towards the Development of Sustainable Food Systems

Food Dehydration Recent Advances and Approaches

Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin

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