Aplicación de tecnologías emergentes al procesamiento de frutas con elevada calidad nutricional. – Una revisión

Gamboa, Juliana; Rodríguez, Johanna; Carvajal, Gabriela; Pilamala, Araceli

doi:10.23850/24220582.361

Cited by 2 publications

(2 citation statements)

References 88 publications

(122 reference statements)

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“…Other alternative technologies, not object of this study, that have been shown to improve food processing and preservation conditions are supercritical fluids, subcritical water extraction, microwave-assisted treatments, and infrared radiation ( Gamboa-Santos et al ., 2016 ).…”

Section: Resultsmentioning

confidence: 99%

Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: A scoping review – Part I

et al. 2022

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Background: The cassava starch industry is recognized as a source of negative externalities caused by the agroindustrial waste ‘cassava bagasse’. Even though options for bioconversion of cassava bagasse have been introduced, it is also true that hundreds of tons of this waste are produced annually with the consequent negative environmental impact. This agroindustrial context highlights the need for further research in technological proposals aimed at lowering the water contained in cassava bagasse. Methods: We report a scoping review of studies from 2010–2021 that mention the uses of cassava bagasse, as well as the technological options that have become effective for drying fruits and vegetables. The method used for selecting articles was based on the Preferred Reporting Items for Systematic Review and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) method. Articles selected were taken from the databases of ScienceDirect, Google Scholar, Scopus and Springer. Results: This review highlights fruit and vegetable osmotic dehydration and drying studies assisted by the combination of emerging technologies of osmotic pressure, ultrasound, and electrical pulses. Studies that take advantage of cassava bagasse have focused on biotechnological products, animal and human food industry, and development of biofilms and biomaterials. Conclusions: In this review, we found 60 studies out of 124 that show the advantages of the residual components of cassava bagasse for the development of new products. These studies do not mention any potential use of bagasse fiber for post-industrial purposes, leaving this end products’ final use/disposal unaddressed. A viable solution is osmotic dehydration and drying assisted with electrical pulse and ultrasound that have been shown to improve the drying efficiency of fruits, vegetables and tubers. This greatly improves the drying efficiency of agro-industrial residues such as husks and bagasse, which in turn, directly impacts its post-industrial use.

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Section: Resultsmentioning

confidence: 99%

Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: A scoping review – Part I

et al. 2022

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“…In this sense, technologies for high hydrostatic pressure, ultrasound, microwave, electric pulses and ohmic heating are presented as alternatives for the processes of production and innovation of products (Gamboa-Santos et al, 2016).…”

Section: Emerging Technology Of Potato Starch Modificationmentioning

confidence: 99%

Modification of Potato Starch by Emerging Technologies

Guillén

2021

Trop. Agric. Res.

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It is estimated that 56% of the annual production of potato starch in Europe is destined to the food industry while the remaining 44% is divided between chemical textile and paper industries. Native potato starch is subjected to modification processes that improve its functional properties such as gelatinization temperature, retrogradation time, resistance to viscosity loss and solubility, to be able to be used in different refrigerated and non-refrigerated food as stabilizing agents and thickeners. The use of chemical substances during chemical modification processes usually degrades some rheological characteristics of starch, in addition the process itself may be harmful to human health and the environment. On the other hand, physical modification using emerging technologies such as high hydrostatic pressure, microwave and ultrasound are shown as potential alternatives, since they offer some advantages such as higher productivity, performance, lower consumption of organic solvents, shorter processing time and it is more environmentally friendly by not generating hazardous industrial waste. The objective of this review is to provide updated information on the application of emerging technologies in potato starch and its potential to improve functional properties.

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Aplicación de tecnologías emergentes al procesamiento de frutas con elevada calidad nutricional. – Una revisión

Cited by 2 publications

References 88 publications

Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: A scoping review – Part I

Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: A scoping review – Part I

Modification of Potato Starch by Emerging Technologies

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