Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

Martins, Carolina P.C.; Cavalcanti, R. M.; Couto, Silvia Magalhães; Moraes, Jeremias; Esmerino, Erick A.; Silva, Márcia Cristina; Raices, Renata S.L.; Gut, Jorge Andrey Wilhelms; Ramaswamy, Hosahalli S.; Tadini, Carmen C.; Cruz, Adriano G.

doi:10.1111/1541-4337.12409

Cited by 79 publications

(32 citation statements)

References 112 publications

(250 reference statements)

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“…Fenugreek leaves are usually dried for further use by various methods i.e. sun drying (Shrivastava & Kumar, 2016), Solar drying (Navale et al, 2014;Shrivastava & Kumar, 2016;Singh et al, 2004), hot air drying (Bishnoi et al, 2016;Kalaskar et al, 2012), freeze drying (Kushwaha & Mustafa, 2012), convective drying (Jawake et al, 2017), fluidized bed drying (Jawake et al, 2018) and microwave based drying (Borda-Yepes et al, 2019;Hihat et al, 2017;Khan et al, 2016;Martins et al, 2019;Monton et al, 2019b).…”

Section: Introductionmentioning

confidence: 99%

Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves

Khan

Ghauri²,

Alvi

et al. 2022

Food Sci. Technol

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Fenugreek leaves contains bioactive compounds, which are helpful in maintaining human health. These compounds are adversely affected in conventional drying methods. Therefore, this study was carried out to retain maximum amount of these components through microwave-assisted drying and extraction technique. The technique was optimized for simultaneous drying and extraction process for fenugreek leaves. The drying rate and drying time were influenced by the level of microwave power; time was reduced from 21 to 5 minutes, when microwave power was changed from 30 to 100 W. Unlikely, the drying rate increased from 1.79 to 4.56 ± 0.05 g/(100 g.min) with the change in power (30 to 100 W). Moreover, moisture ratio analysis determined that two term model was the best to demonstrate the fitness with experimental values. The energy consumption was lowest for 100W compared to other powers. Furthermore, comparison between microwave-based extraction and methanol-extraction indicated that the antioxidant activity was better preserved compared to conventional ones even at higher microwave power levels.

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Section: Introductionmentioning

confidence: 99%

Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves

Khan

Ghauri²,

Alvi

et al. 2022

Food Sci. Technol

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“…Martins et al. (2019) highlight that the reason of nonuniform temperature distribution mainly in a heterogeneous food matrix system is the obstruction of ions, resulting in reduced conductivity. In other words, hot and cold regions are formed within the food matrix system, allowing irregular and uncontrolled degradation much like thawing of frozen food (Ryynänen, 1995).…”

Section: Effect Of Extraction Technologies On Fwpmentioning

confidence: 99%

Extraction of protein from food waste: An overview of current status and opportunities

Kamal

Salter

et al. 2021

Comp Rev Food Sci Food Safe

101

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The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional deficiency, food security, and sustainability have intensified attention on alternative and sustainable sources of protein for food and feed. Initiatives to extract and utilize protein from FW on a commercial scale have been undertaken, mainly in the developed countries, but they remain largely underutilized and generally suited for low‐quality products. The current analysis reveals the extraction of protein from FW is a many‐sided (complex) issue, and that identifies for a stronger and extensive integration of diverse extraction perspectives, focusing on nutritional quality, yield, and functionality of the isolated protein as a valued recycled ingredient.

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“…Alternative methods such as ohmic heating, ultrasonication, microwaves, and high-intensity pulsed electric fields (Fig. 1) have been studied and developed in the last years (Aboud et al, 2019;Cappato et al, 2017;Martins et al, 2019), but they also present disadvantages.…”

Section: Introductionmentioning

confidence: 99%

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Aït‐Kaddour

Hassoun

Bord

et al. 2021

Food Bioprocess Technol

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In the food industry, thermal treatments are generally an essential step to increase the shelf life of the products. This is especially true for milk and dairy products in which heat treatments help to eliminate pathogenic organisms, minimize microbiological development, and improve some sensory properties. However, they can also induce biochemical, physico-chemical, and sensory changes in foods, and then adversely affect the final quality of the products. To assess the quality of milk and dairy products during heating, some nondestructive techniques exist. In this article, the application of spectroscopic non-destructive techniques (fluorescence, infrared, NMR) is analyzed to point out the pertinence by using them as tools to monitor milk and dairy product quality changes during heating. An overview of the last studies on the effect of different conventional and emerging methods of milk and dairy product heating on biochemical, physico-chemical, and sensory quality is also presented, as well as the perspectives of research in this topic.

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Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

Cited by 79 publications

References 112 publications

Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves

Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves

Extraction of protein from food waste: An overview of current status and opportunities

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

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