Applications of non-thermal technologies in food processing Industries-A review

Safwa, Saydul Md; Ahmed, Tanvir; Talukder, Sudipta; Sarkar, Animesh; Rana, Md Rahmatuzzaman

doi:10.1016/j.jafr.2023.100917

Cited by 9 publications

(2 citation statements)

References 248 publications

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“…For instance, ultraviolet, ultrahigh pressure, electrolyzed water ( 6 , 7 ), pulsed electric field ( 8 ), and cold plasma ( 9 ), have been widely applied for controlling foodborne pathogenic bacteria in aquatic products. However, these methods are unable to overcome the irregularities in the food material, and the effective sterilizing substances are unable to penetrate the tiny hollows and slots in the food material, thus reducing the effectiveness of sterilization ( 10 ). Therefore, an alternative method is required to overcome these problems.…”

Section: Introductionmentioning

confidence: 99%

Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei

Zhang,

Wei,

et al. 2024

Front. Nutr.

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In this study, the antimicrobial mechanism of plasma-activated water (PAW) against Vibrio parahaemolyticus and the effectiveness of PAW in artificially contaminated Litopenaeus vannamei were investigated. The results demonstrated a significant reduction (p < 0.05) in viable counts of V. parahaemolyticus with increasing plasma discharge time (5, 10, 20, and 30 min) and PAW immersion time (3, 5, 10, 20, and 30 s). Specifically, the count of V. parahaemolyticus decreased by 2.1, 2.7, 3.3, and 4.4 log CFU/mL after exposed to PAW 5, PAW 10, PAW 20, and PAW 30 for 30 s, respectively. Significant cell surface wrinkling, accompanied by notable nucleic acid and protein leakage were observed after treatment with PAW. The permeability of the inner and outer cell membranes was significantly increased (p < 0.05), along with an increase in electrical conductivity (p < 0.05). The reactive oxygen species (ROS) within V. parahaemolyticus cells were significantly increased (p < 0.05), while superoxide dismutase (SOD) activity, and the relative expression of the ompW, emrD, and luxS genes were significantly decreased (p < 0.05). A reduction number of 1.3, 1.8, 2.1, and 2.2 log CFU/g of V. parahaemolyticus in artificially contaminated L. vannamei was obtained with PAW for 5 min. The study elucidated that PAW could destroy cell membranes, leading to cell death. The findings would strengthen strategies for V. parahaemolyticus control and provide a potential application of PAW for preserving aquatic products.

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Section: Introductionmentioning

confidence: 99%

Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei

Zhang,

Wei,

et al. 2024

Front. Nutr.

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“…One of the critical advantages of green extraction technologies, specifically supercritical fluid extraction (SFE), ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), pressurised liquid extraction (PLE), subcritical water extraction (SWE), and green solvent extraction, in the context of fungal protein extraction, is their ability to preserve proteins' structural integrity and functionality [9]. Unlike conventional methods that might denature proteins due to extreme pH, temperature, or mechanical forces, green techniques employ milder conditions that maintain protein activity [10]. Amid the dynamic landscape of green extraction, this review outlines the challenges in fungal protein extraction and the progress of green extraction technologies in disrupting fungal cell walls and extracting proteins.…”

Section: Introductionmentioning

confidence: 99%

Green Technology for Fungal Protein Extraction—A Review

Ahmed,

Suzauddula,

Akter

et al. 2024

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Fungal proteins are highlighted for their nutritional value and bioactive properties, making them a significant alternative to traditional protein sources. This review evaluates various green extraction technologies, including enzymatic-, ultrasound-, higher-pressure homogenization-, microwave-assisted, pulsed electric fields-, and supercritical fluid-assisted extraction, focusing on their effectiveness in disrupting fungal cell walls and preserving protein integrity. The findings indicate that these technologies could have the potential to improve protein yield and quality, addressing the challenges posed by fungal cell walls’ complex and resilient structure. The review also underscores the bioactivities of fungal proteins, including antifungal, antibacterial, antioxidant, and anticancer properties. The conclusion emphasises the need for further optimisation and scaling of these technologies, as well as exploring a wider range of fungal species to fully understand their potential as sustainable protein sources. Future research directions include refining extraction methods, integrating multiple approaches, and utilising novel green solvents to maximise efficiency and yield.

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