Impact of radio frequency treatment on textural properties of food products: An updated review

Zhang, Yue; Pandiselvam, R.; Zhu, Hao; Su, Dianbin; Wang, Hui; Ai, Ziping; Kothakota, Anjineyulu; Khaneghah, Amin Mousavi; Liu, Yanhong

doi:10.1016/j.tifs.2022.04.014

Cited by 50 publications

(10 citation statements)

References 88 publications

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“…Pectin is sensitive to heat. During HWB or HA‐RFB, the pectin chain depolymerizes through β ‐elimination, which reduces the adhesion between cell walls and then decreases the tissue firmness 44,46 …”

Section: Resultsmentioning

confidence: 99%

“…During HWB or HA-RFB, the pectin chain depolymerizes through ⊎-elimination, which reduces the adhesion between cell walls and then decreases the tissue firmness. 44,46 It can be observed that HWB yielded softer products than HA-RFB, which was due to the higher temperature of HWB process. 47 Fraeye et al 48 reported that the ⊎-elimination of pectin intensified with the increasing temperature.…”

Section: Weight Lossmentioning

confidence: 99%

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Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure

Qing

Long

et al. 2023

J Sci Food Agric

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BACKGROUND Vegetables are often blanched before drying. The hot‐water blanching (HWB) of broccoli reduces quality and is environmentally harmful. In this work, hot‐air‐assisted radio frequency heating blanching (HA‐RFB) of broccoli was developed for use before further drying processes. Blanching sufficiency, heating uniformity, and heating rate during HA‐RFB were investigated to improve the product's physicochemical properties and texture. Suitable heating conditions were achieved when HA‐RFB was applied with hot air at 70 °C, with an electrode gap of 10.7 cm, using a cylindrical container for the broccoli. RESULTS Under these conditions, the relative peroxidase activity in broccoli decreased to 3.26% within 117 s, with 13.45% of weight loss. In comparison with HWB broccoli, the products blanched by HA‐RFB preserved their texture, bioactive compounds, and microstructure better. The ascorbic acid, sulforaphane, and total glucosinolate content in HA‐RFB products were 251.1%, 131.9% and 36.7% higher than those in HWB broccoli, and HA‐RFB treatment led to a greater weight loss (13.45 ± 0.50%) than HWB (8.70 ± 1.70%), which is very helpful for the subsequent drying process. CONCLUSION This study demonstrated that HA‐RFB could be a promising substitute for HWB to blanch broccoli and other flower vegetables, especially as a pretreatment in the drying process. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Weight Lossmentioning

confidence: 99%

Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure

Qing

Long

et al. 2023

J Sci Food Agric

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“…It is also cost effective, although the high equipment cost might be the challenge (Guo et al., 2019). Its implementation in continuous industrial‐scale production might need to be studied further (Y. Zhang et al., 2022).…”

Section: Inhibition Of Enzymatic Browningmentioning

confidence: 99%

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

Arnold

Gramza‐Michałowska

2022

Comp Rev Food Sci Food Safe

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Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2-3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.

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“…This particular frequency has the tendency to penetrate inside the food and interact with the ions, atoms, and molecules to generate internal heat. According to Zhang et al (2022), RF‐H came about as an alternative to chemical fumigation and traditional methods because it is relatively easy to operate without any chemical residues present. This development came about because of the recent pathogen occurrence, which has made the food industry seek an alternative way of pasteurizing food commodities.…”

Section: Rf‐h Technologymentioning

confidence: 99%

Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety

Obileke

Onyeaka

Miri

et al. 2022

J Food Process Engineering

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It has been the heartbeat of researchers and food engineers to discover the appropriate and effective technology for microbial control to ensure the safety of food. This is because microorganisms such as bacteria, fungi, viruses, and protozoa can cause contamination in food products. Many studies have published reviews on the use of single novel technology such as radio frequency (RF), pulsed light (PL), and cold plasma (CP) to process food to ensure food safety. However, no review has provided a comprehensive, detailed overview of the RF, PL, and CP treatments for pasteurizing food products in one publication. This study aims to review and present the future directions of RF, PL, and CP applications in light of various aspects of these technologies. The review concluded that although no novel technique (thermal or nonthermal) could adequately meet all the requirements for food safety, traditional thermal processes can be extremely useful in reducing and eliminating microbe contamination.However, they cannot be applied to temperature-sensitive foods. Besides inactivating microbial spores, traditional thermal processes can denature proteins as well as organoleptic properties, such as taste, nutritional value, and sensory characteristics, illustrating the importance of these novel technologies as an alternative to heatbased techniques. As a result of this study, hurdle technology is recommended since it has an additive effect and achieves better germicidal results.

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Impact of radio frequency treatment on textural properties of food products: An updated review

Cited by 50 publications

References 88 publications

Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure

Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety

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