Scanning electron microscopy (SEM) in food quality evaluation

Sharma, Vasudha; Bhardwaj, Aastha

doi:10.1016/b978-0-12-814217-2.00029-9

Cited by 14 publications

(11 citation statements)

References 39 publications

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“…The HD samples had a loose inner layer and a dense outer layer. When the water was dispersed, some dense cavities likely formed inside the HD samples (Sharma & Bhardwaj, 2019). After FD, the cells in the jujube crisp slices remained in their original state; however, they are characterized by a large specific surface area (Figure 9b), with an uneven distribution of voids and a thin laminated diaphragm (Fundo & Silva, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices

Wang

Gao

Zhao

et al. 2020

J. Food Process. Preserv.

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This study investigated the effects of different drying methods, including hot‐air drying (HD), freeze drying (FD), and pressure‐differential puffing drying (PPD), on the quality and microstructure of fresh jujube crisp slices. Our data confirmed that PPD has the best effect, followed by FD and HD. Crisps dried using FD had good color and the best rehydration rate, shrinkage volume rate, and apparent density. The color, rehydration, and hardness of fragile chips by PPD and FD were similar; jujube slice volume shrinkage and density increase were due to water evaporation during drying. The bioavailability and microstructure of PPD was the best. Polysaccharide and total phenol bioavailability was the highest in PPD samples and remained stable, with clear porous structure and a smaller folding structure, indicating that PPD maintains the porous cell structure. Thus, PPD provides high quality fresh jujube crisp slice products due to uniform honeycomb network and less collapsed structure. Practical applications Jujube is a fruit grown in China. This study provides technical information and theoretical basis for the production of puffed dry food, which is widely used in food production. First, the crisps obtained can be directly graded, packaged, sold, and transformed into green snack food; these techniques can be applied to other fruits, such as cantaloupe, apricot, and carrot. Second, dried fruits and vegetables were directly processed into ultra‐micro nutrient powder, which retains its flavor to a large extent. Furthermore, the dried powder may be used as auxiliary materials or seasoning in the processing of other foods to improve the color and flavor of the product. Processing fresh jujube into crisps can widen its industrial applications and add value to its products.

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Section: Resultsmentioning

confidence: 99%

Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices

Wang

Gao

Zhao

et al. 2020

J. Food Process. Preserv.

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“…Scanning Electron microscope (SEM) creates three‐dimensional images of particles revealing information about morphological structure and composition of food microstructures (Sharma & Bhardwaj, 2019). SEM was used to study the morphological structures (SEM JCM‐6000, JEOL Ltd, Tokyo, Japan).…”

Section: Methodsmentioning

confidence: 99%

Enzymatic debittering of Citrus reticulata (Kinnow) pulp residue and its utilization for the preparation of vermicelli

Singla

Panesar

Sangwan

et al. 2020

J. Food Process. Preserv.

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This study involves the debittering of Citrus reticulata (kinnow) pulp residue and its value addition through incorporation for the preparation of vermicelli. The optimization of debittering has been monitored through conversion of naringin (bitterness causing compound) to naringenin (nonbitter compound) through enzymatic method. The enzyme (naringinase) concentration has been varied from 0.5 to 2.5 U/mg with temperature range of 25–65°C at pH 4.5 with incubation period of 2–6 hr. The maximum reduction (~66.19%) naringin was observed in the kinnow pulp residue, with increase in the naringenin concentration (nonbitter) of 52.38% under optimized conditions, that is, enzyme concentration (1 U/mg), temperature (50°C), and treatment time (4 hr) at natural pH (4.5). The debittered kinnow pulp residue was characterized for compositional analysis and morphological studies using SEM and FTIR. The obtained debittered kinnow pulp residue was further successfully utilized in the preparation of nutrient and antioxidant‐rich vermicelli. Practical applications Food waste has been generated in abundance by fruits processing industries which are rich in mineral, antioxidants, and polyphenols. The bitterness in citrus waste (kinnow pulp, peel, and seeds), has posed a major issue for their utilization in different food products due to the problem of consumer acceptability. In present investigation, reduction in the content of naringin below the threshold limit resulted in debittering of kinnow pulp residue. Furthermore, this debittered pulp residue has been explored for its utilization for the preparation of antioxidant rich vermicelli. Results of this work depicted that such technology can be used for debittering of kinnow industry by‐products and can be subsequently utilized by the food industry in the preparation of antioxidant rich food products. This process is not only an effective utilization of agro‐industrial by‐products/wastes but also solution for environmental waste caused by kinnow juice industry.

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“…SEM has illustrated the microsphere structures of alginate/chitosan for delivery of insulin (Zhang, Wei, Lv, Wang, & Ma, 2011) and TEM has been deployed to reveal the changes in the morphology of microparticles induced by loading of the drug (Zhao, Zhang, Tong, Gao, & Shen, 2006). In food characterizationIt is used for assessing the food surface, internal structure and also clarifying the roles of the major structural components of a food matrix, including protein aggregates, fat crystals, and polysaccharides (Rashidian et al, 2021; Sharma & Bhardwaj, 2019). In the past decade, the role of EM in food applications has led to the development of environmental scanning electron microscope and environmental transmission electron microscope.…”

Section: Advantages Of Em Over Other Microscopic Techniquesmentioning

confidence: 99%

“…It is used for assessing the food surface, internal structure and also clarifying the roles of the major structural components of a food matrix, including protein aggregates, fat crystals, and polysaccharides (Rashidian et al, 2021; Sharma & Bhardwaj, 2019). In the past decade, the role of EM in food applications has led to the development of environmental scanning electron microscope and environmental transmission electron microscope.…”

Section: Advantages Of Em Over Other Microscopic Techniquesmentioning

confidence: 99%

Imperative role of electron microscopy in toxicity assessment: A review

Grover

Sinha

Faggio

2021

Microscopy Res & Technique

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Electron microscope (EM) was developed in 1931 and since then microscopical examination of both the biological and non‐biological samples has been revolutionized. Modifications in electron microscopy techniques, such as scanning EM and transmission EM, have widened their applicability in the various sectors such as understanding of drug toxicity, development of mechanism, criminal site investigation, and characterization of the nano‐molecule. The present review summarizes its role in important aspects such as toxicity assessment and disease diagnosis in special reference to SARS‐COV2. In the biological system, EM studies have elucidated the impact of toxicants at the ultra‐structural level in various tissue in conformity to physiological alterations. Thus, EM can be concluded as an important tool in toxicity assessment and disease prognosis.

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Scanning electron microscopy (SEM) in food quality evaluation

Cited by 14 publications

References 39 publications

Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices

Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices

Enzymatic debittering of Citrus reticulata (Kinnow) pulp residue and its utilization for the preparation of vermicelli

Imperative role of electron microscopy in toxicity assessment: A review

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