Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

Sridhar, Adithya; Ponnuchamy, Muthamilselvi; Kumar, Ponnusamy Senthil; Kapoor, Ashish

doi:10.1007/s10311-020-01126-2

Cited by 142 publications

(53 citation statements)

References 162 publications

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“…Studies on secondary metabolites with health benefits have identified the widespread use of polyphenol giving positive dietary effect on humans (Theodorou et al 2006 ; Piccolella et al 2019 ). Apart from contributing to the color and sensory characteristics of foods, they have also shown applications in food preservation and giving protection against bacteria and other pathogens (Kuai et al 2020 ; Ribeiro et al 2020 ; Sridhar et al 2020 ). In the recent years, special sensors have been fabricated for the detection of biomolecules from foods (Govindarajalu et al 2019 ; Verma and Rani 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Techniques and modeling of polyphenol extraction from food: a review

et al. 2021

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There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32-36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size.

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Section: Introductionmentioning

confidence: 99%

Techniques and modeling of polyphenol extraction from food: a review

et al. 2021

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“…The food production industry is vital for human health. The global food production industry revolves around the following few major factors like economic growth, technological advancements, integration with electrical and communication technology as well as transportation (Sridhar et al 2021a , b , c ). Microfluidics and LOC devices represent a reliable technological system integrating multiple technologies like sensing and nanotechnology.…”

Section: Application Of Lab-on-a-chip Devices In the Food Industrymentioning

confidence: 99%

“…Significant amounts of food have also been wasted due to microbiological contamination at the post-harvest and consumer levels. The food contamination at any stage significantly impacts health and the economy (Sridhar et al 2021c ). Unsafe food commodities often remain unmonitored and pose a huge health risk for consumers, especially in developing countries.…”

Section: Introductionmentioning

confidence: 99%

Lab-on-a-chip technologies for food safety, processing, and packaging applications: a review

Sridhar

Kapoor

Kumar³

et al. 2021

Environ Chem Lett

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“…Embora dietas mais saudáveis e predominantemente à base de vegetais sejam essenciais para o cumprimento das metas ambientais, as barreiras sociais, económicas e culturais dificultam estas mudanças (Clark et al, 2020;Fonseca et al, 2011). Nesse contexto, a tecnologia alimentar tem evoluído no sentido de aumentar a conservação dos alimentos e, consequentemente, o tempo de vida útil dos mesmos, tornando-os mais acessíveis ao consumidor em geral e evitando o desperdício (Salmas et al, 2020;Sridhar et al, 2020). No entanto, os problemas de saúde e segurança alimentar também ocupam um lugar de destaque nas preocupações dos seres humanos (Evans e Lawson, 2020; Sade e Peleg, 2020; Matias et al, 2013).…”

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A Influência Do Ph No Processo De Cicatrização De Feridas

Farias¹,

Oliveira²,

Pires³

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Medicina: Aspectos Epidemiológicos, Clínicos E Estratégicos De Tratamento 4

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Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

Cited by 142 publications

References 162 publications

Techniques and modeling of polyphenol extraction from food: a review

Techniques and modeling of polyphenol extraction from food: a review

Lab-on-a-chip technologies for food safety, processing, and packaging applications: a review

A Influência Do Ph No Processo De Cicatrização De Feridas

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