Green Technologies for Sustainable Food Production and Preservation: Microwaves

Noore, Shaba; O’Donnell, Colm P.; Tiwari, Brijesh K.

doi:10.1016/b978-0-12-823960-5.00079-2

Cited by 3 publications

(3 citation statements)

References 137 publications

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“…Due to their high energy efficiency, microwaves are considered to be one of the best green technologies that can be used for food processing. Microwave treatment can be used for sterilization, pasteurization, and extraction of foods with a short processing time (approximately 50% of conventional processing time) [23]. Additionally, the evolution of microwaves has proven to be energy efficient in terms of the synthesis of food products, including various chemical processes [24,25].…”

Section: Introductionmentioning

confidence: 99%

“…Due to their high energy efficiency crowaves are considered to be one of the best green technologies that can be used for processing. Microwave treatment can be used for sterilization, pasteurization, and ex tion of foods with a short processing time (approximately 50% of conventional proces time) [23]. Additionally, the evolution of microwaves has proven to be energy efficie terms of the synthesis of food products, including various chemical processes [24 From the previous study [17], microwave heating increased the in vitro protein diges ity of pigeon pea flour from 54 to 72%, due to changes in protein secondary structu There was a 5% loss in β-sheets but a 5% gain in random coils, resulting in an increa protein digestibility [26].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Conventional and Microwave Heating on Protein and Odor Profile in Soymilk Powder

Therdthai

Soontrunnarudrungsri

2023

Sustainability

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Soymilk contained serine protease enzymes with inhibitory activity against trypsin, causing a negative effect on nutritional absorption. This project aimed to investigate the effects of conventional heating (100 °C/20 min) and microwave heating (360–900 W/1–6 min) on trypsin inhibitor, protein digestibility, and odor profiles. Soymilk contained 46–47% protein, regardless of heating conditions. Using scanning electron microscopy, it can be seen that the conventionally heated sample had a smooth surface and a porous structure, whereas microwave-heated samples contained a protein matrix in clusters with rough surfaces. The molecular weight of proteins in SDS-PAGE was reduced to 19 kDa and <16 kDa after conventional and microwave heating, respectively, resulting in the reduction of trypsin inhibitor from 36.66 to 0.91 and 0.56–0.66 mg/g, respectively. Protein digestibility was significantly improved when either the conventional heating at 100 °C for 20 min or the microwave heating at 900 W for 6 min was applied. From e-nose analysis, the beany flavor was reduced after the microwave heating for 3–6 min, and the highest intensity of the sweet odor compounds were observed after the microwave heating at 600 W for 1 min. Due to the short processing time, microwave heating was then recommended for inhibition of trypsin inhibitors and improving protein digestibility.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Conventional and Microwave Heating on Protein and Odor Profile in Soymilk Powder

Therdthai

Soontrunnarudrungsri

2023

Sustainability

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“…Electromagnetic fields, especially the microwave spectrum, serve as very efficient energy transmitters [29,30]. The microwave radiation absorption capacity of flour, the moisture change during the treatment, the particle morphological structure, the crystallinity/amorphous region ratio, and flour thermal properties were studied, revealing a significant gelatinization temperature rise and the amylopectin retrogradation extent in treated-flours [31][32][33].…”

Section: Introductionmentioning

confidence: 99%

Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing

Lisovska,

Banaś,

Orkusz

et al. 2023

Applied Sciences

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The market for gluten-free products is experiencing significant growth due to the increase in the number of gluten/wheat affected patients diagnosed, but largely as a result of the emergence of a new niche market dedicated for consumers who optionally avoid gluten. Native flours are perceived as viable alternative for industrially used starch and hydrocolloids blends, mainly due to their lack of vitamins and minerals, which are abundant in non-refined raw materials. Edible inks for on-demand printing are under significant consideration, while texture building capacity remains an issue. As heat-moisture treatment has proved to be useful for stabilizing the pasting and rheological behavior of various native flours, HMT supported by microwave heating was investigated as printable ink stabilizers. For Spanish and Polish buckwheat flours and two different varieties of teff (white and brown) flour pasting, structural and textural characteristics after the microwave supported heat moisture treatment in 30% of initial moisture content were evaluated. The peak viscosity was reduced by 54% and 60% for Polish and Spanish flour, respectively, while for teff, the reduction was 15% and 43% for the white and brown varieties, respectively. Significant improvement in viscoelastic modulus G’ (for Polish and Spanish buckwheat flour, 32% and 16%, respectively; for white and brown tef varieties, 14% and 18%, respectively) was observed for all the treated samples regardless of the species or variety; this resulted in better performance during 3D printing.

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Effect of microwave-assisted extraction on quality and taste profiles of crude extracts from split gill mushroom

Khotchai,

Therdthai,

Ritthiruangdej

2025

Journal of Agriculture and Food Research

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Green Technologies for Sustainable Food Production and Preservation: Microwaves

Cited by 3 publications

References 137 publications

Effect of Conventional and Microwave Heating on Protein and Odor Profile in Soymilk Powder

Effect of Conventional and Microwave Heating on Protein and Odor Profile in Soymilk Powder

Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing

Effect of microwave-assisted extraction on quality and taste profiles of crude extracts from split gill mushroom

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