Thermal and Non‐Thermal Processing of Functional Foods

Recent advances in non‐thermal and thermal processing of jackfruit ( Artocarpus heterophyllus Lam ): An updated review

“…Ultrasound waves result in cavitation phenomena, which rupture the cell membrane and kill the microorganisms (Sengar et al, 2020). Ultrasound has been extensively used in extraction, homogenization, enzyme and microbial inactivation, emulsification, hydrolysis, crystallization, and filtration (Jongyingcharoen & Ahmad, 2014). Resendiz‐Vazquez et al (2017) studied the influence of high‐intensity ultrasound on jackfruit seed protein isolate's technical characteristics.…”

Introductory Chapter: Novel Thermal and Non-Thermal Technologies for Food Processing

“…Thus, food preservation whilst ensuring its quality and safety has been a prime goal of food processors which is mainly attributed to the preferences of the consumer which increased the demand for high quality foods in terms of nutritional physiology and technological quality. Since prehistoric times, processing of food materials including sun drying, salting, fermenting and smoking have been used to preserve foodstuffs in order to make them edible [1]. Indeed, food processing methods have been developed to inactivate pathogenic bacteria, toxins as well as detrimental constituents so that the obtained processed foods can meet safety and shelf-stability requirements to the consumer.…”

“…Consequently, a number of health-conscious consumers try to more eat raw foods. However, many foods are available only when they are processed, furthermore, they need to be processed to make them safe for consumption [1]. The purpose of this introductive chapter is to provide a general perspective of the novel thermal and non-thermal processing technologies currently available in connection with their efficiency and their impact once implemented by the food industry.…”

“…The purpose of this introductive chapter is to provide a general perspective of the novel thermal and non-thermal processing technologies currently available in connection with their efficiency and their impact once implemented by the food industry. Food processing are commonly divided into two main types: thermal and non-thermal processing as shown in Figure 1 [1,3,4]. Thermal processing is the most common and traditional technique because of its ability and efficiency to inactivate microorganisms as well as spoilage enzymes [5].…”

“…These techniques can even induce the formation of toxic compounds and can reduce the bioavailability of some importants nutrients. Furthermore, an adverse effect on the sensory properties of foods caused by thermal processing has been reported [1]. As a consequence, softer processing techniques including novel thermal and non-thermal processing has become the new trend.…”