Эффективность комбинированного воздействия ультразвука и микроволн при обработке пищевых продуктов. Обзор

Food industry and engineering—Quo vadis?

Ultrasound is a promising technology that emerges as a sustainable and low‐cost alternative to conventional food processing. Various advantages are related to this technology, including the improvement of food quality, maintenance of food preservation, reduced processing time, and monitoring of food processes. Despite the extensive knowledge about ultrasonic technologies, it is continually updated, and new applications are constantly discovered. Reported results show that ultrasound can be applied, alone or in assisted conditions, to several food matrices, such as meats, fresh products, juices, cereals, and fermented products. However, its use still presents some challenges that include the difficulty of large‐scale applications. Recent studies evidenced current prospects for ultrasound technology, especially by improving novel food processes, such as depolymerization, extraction, emulsion production, and even assisting the removal of pesticides in fresh foods. This review summarizes the main applications and strategies of ultrasound technology in food processing. In addition, the challenges and future perspectives of this technology are also updated.Practical applicationsUltrasound is a widespread technology in food processing, and a great number of applications have been attributed to ultrasound in last decades. This low‐cost alternative offers several advantages, such as reduction in time processing (e.g., elimination of process steps), enhanced efficiency, better attributes to different food products, also, its nondestructive nature allows the retention of product characteristics (textural, nutritional, and sensorial aspects). All these properties made ultrasound an interesting tool for improving food shelf life. Recently, new ultrasound utilities had been discovered, especially in association other processing techniques. An update on ultrasound applications is currently required, providing further essential scope for industrial implementation of ultrasound (i.e., processing operations, food matrix, benefits, limitations).

The impact of food processing on drug absorption, metabolism, and subsequent pharmacological activity is a pressing yet insufficiently explored area of research. Overlooking food-processing-drug interactions can significantly disrupt optimal clinical patient management. The challenges extend beyond merely considering the type and timing of food ingestion as to drug uptake; the specific food processing methods applied play a pivotal role. This study delves into both selected thermal and non-thermal food processing techniques, investigating their potential interference with the established pharmacokinetics of medications. Within the realm of thermal processing, conventional methods like deep fat frying, grilling, or barbecuing not only reduce the enteric absorption of drugs but also may give rise to side-products such as acrylamide, aldehydes, oxysterols, and oxyphytosterols. When produced in elevated quantities, these compounds exhibit enterotoxic and pro-inflammatory effects, potentially impacting the metabolism of various medications. Of note, a variety of thermal processing is frequently adopted during the preparation of diverse traditional herbal medicines. Conversely, circumventing high heat through innovative approaches (e.g., high-pressure processing, pulsed electric fields, plasma technology), opens new avenues to improve food quality, efficiency, bioavailability, and sustainability. However, it is crucial to exercise caution to prevent the excessive uptake of active compounds in specific patient categories. The potential interactions between food processing methods and their consequences, whether beneficial or adverse, on drug interactions can pose health hazards in certain cases. Recognizing this knowledge gap underscores the urgency for intensified and targeted scientific inquiry into the multitude of conceivable interactions among food composition, processing methods, and pharmaceutical agents. A thorough investigation into the underlying mechanisms is imperative. The complexity of this field requires substantial scrutiny and collaborative efforts across diverse domains, including medicine, pharmacology, nutrition, food science, food technology, and food engineering.

The article overviews modern studies of domestic and foreign scientists in the field of extraction of biologically active substances from plant materials using enzymes. Extraction of biologically active substances using enzymes allows for controlled biotransformation of plant materials due to the precise specificity and selectivity of enzymes, which creates mild conditions that ensure the preservation of biologically active substances. It has been noted that the quality of the extractant used has a significant effect on the efficiency of the extraction process. Thus, raw materials treated with a combination of an electrolyte and an enzyme are extracted more efficiently by reducing the mass transfer barrier. The main advantage of using supercritical fluids as an extractant is a decrease in temperature or pressure that leads to the precipitation of the extractable substance. One of the main disadvantages of the process of extracting biologically active substances from plant materials using enzymes is their high cost. To eliminate this disadvantage, the following intensification methods are used: ultrasonic treatment, high pressure treatment and microwave treat- ment. The most promising methods for intensifying the process of extracting biologically active substances from plant materials using enzymes are methods of ultrasonic and microwave treatment. Ultrasonic treatment under optimal conditions allows increasing the activity of enzymes, and microwave treatment provides more efficient penetration of the extractant into the tissues of plant material, due to the destruction of cell walls.

Seaweeds are rich in phenolic compounds such as phlorotannins and have antioxidant, antibacterial, and anti-inflammatory activities. As exogenous bioactive compounds, seaweed polyphenols exist in the form of aglycone, esters, glycosides, and polymers. Most of them are not directly absorbed in the human digestive tract but undergo extensive modifications by digestive enzymes or bacteria before absorption or excretion. Up-to-date in vitro and in vivo seaweed polyphenol bioaccessibility studies have been reviewed, outlining seaweed polyphenols, especially phlorotannins, have low oral bioaccessibility, bioavailability, and high bioactivity paradox. Moreover, special attention is also given to other factors such as food matrix, food processing methods, and host factors on the absorption of seaweed polyphenols. In digestion tract, proteins can form both covalent and non-covalent bonds with polyphenols and thus hinder the absorption of polyphenols. However, lipids and polysaccharides in food can enhance the bioaccessibility of polyphenols to some extent. It is worth noticing that food processing technologies and host gut flora composition can also alter the absorption and bioactivity of specific seaweed phenolics.

Application of ultrasound in combination with other technologies in food processing: A review

Browning reactions in fruits and vegetables are a serious problem for the food industry. In mushrooms, the principal enzyme responsible for the browning reaction is polyphenoloxidase (PPO). Microwaves have recently been introduced as an alternative for the industrial blanching of mushrooms. However, the direct application of microwave energy to entire mushrooms is limited by the important temperature gradients generated within the samples during heating, which can produce internal water vaporization and associated damage to the mushrooms texture. A microwave applicator has been developed, whereby irradiation conditions can be regulated and the heating process monitored. Whole edible mushrooms (Agaricus bisporus) were blanched by conventional, microwave, and combined heating methods to optimize the rate of PPO inactivation. A combined microwave and hot-water bath treatment has achieved complete PPO inactivation in a short time. Both the loss of antioxidant content and the increase of browning were minor in the samples treated with this combined method when compared to the control. This reduction in processing time also decreased mushroom weight loss and shrinkage.

Pectin is a natural heteropolysaccharide contained in plant cell walls and plant waste. In recent years, various alternative methods (enzymatic, microwave, ultrasonic) have been used to increase the yield of pectin, which can increase the efficiency of the process, pectin yield and improve quality. The principal advantages of using microwaves for the extraction of pectin from plant waste materials are the significant reduction in processing time, the higher yield of the natural polymer and the quality maintenance due to the more gentle processing conditions. The purpose of the work is to improve the method of pectin extraction from beet pulp using microwave treatment. Experiments were carried out to establish the optimal conditions of polysaccharide extraction. The pectin extraction was optimized by varying the microwave power, the pH of the medium, the processing time, the type of extracting agent (citric, malic, hydrochloric and acetic acids) and the ratio of beet pulp to extracting agent. A titrimetric method was used to determine the degree of esterification and the uronide component. Results and discussion. Extraction of pectin from sugar beet pulp includes the following main steps: polymer extraction by microwave treatment, pectin purification and drying. Among the studied parameters, the ratio of beet pulp to extracting agent and microwave processing time had a significant effect on the yield and properties of pectin. The highest yield of pectin (5.7%) was achieved at a heating power of 520 W, pH - 2.0, processing time of 30 minutes, using citric acid as the extraction agent and a beet pulp to extraction agent mass ratio of 15:1. IR spectra of the extracted pectin show the presence of characteristic bands typical of the pectin spectrum. Conclusions. Varying the parameters of pectin extraction from sugar beet pulp using microwave treatment allowed to increase the yield of pectin with desired characteristics. The perspective of using ecologically pure organic acids (citric and malic acids) as an extracting agent is shown.

ESR technique was used to detect free radicals present naturally or formed after employing various food processing methods (irradiation, microwave roasting, pan frying and pounding) by entrapping small quantities of seed portions (seed coat and cotyledon) of Canavalia cathartica in potassium chloride powder in ESR quartz tubes. ESR signal at g=2.002 was more prominent in seed coat than the cotyledon. Application of ionising radiation (gamma and electron beam, 10 kGy) resulted in enhancement of signal at g=2.002 accompanied by a weak triplet (a H =3mT) in seed coat, which can be used as a suitable method of detection of irradiation. Some of the commonly employed food processing methods also generated free radicals (at g=2.002) more or less comparable to irradiation. Results of the present study might prove to be beneficial for the consumers who are interested to be acquainted with the status of free radicals in legumes after conventional or modern food processing and preservation methods.

Current food processing methods for obtaining umami peptides from protein-rich foods: A review

Chapter 8 - Green technology in food processing and preservation

Food processing plays a pivotal role in influencing the nutritional content and value of food. Recent advancements in food processing techniques and the use of additives have led to substantial changes in nutrient levels and bioavailability, especially increasing the safety of food. This paper examines the dual impact of various food processing methods and additives on nutrient levels and bioavailability. Key processing methods such as thermal processing, cold processing, fermentation, drying are classified to primary and secondary processing and being explored for their effects on food nutrients. Furthermore, the role of additives, including natural substances like ascorbic acid, is also discussed in extending shelf life and improving flavor and appearance. Through a comprehensive review of existing literature, this study finds that while food processing can enhance certain aspects like safety and convenience, it can also lead to the loss of essential nutrients and the nutritional value. Besides, the study found that the loss of nutrients may focused on the preparation stage, which also called primary food processing. However, the increase of nutritional value and content may increase in the secondary food processing through the effort and rich experiment of human, like fermentation. The findings highlight the importance to distinguish the function and impact of various food processing methods to the food nutrition. Furthermore, it also emphasizes the need for balanced food processing approaches to optimize nutritional value while mitigating adverse effects on health.

PurposeThis paper aims to review scientific contributions that are essential to reduce the challenges to food security in Africa through food processing and appropriate storage technologies.Design/methodology/approachSeveral literature studies on the role of food processing and appropriate storage technologies in ensuring food security and food availability in Africa were critically reviewed.FindingsThe study revealed that the world faces multiple challenges to food security including under nutrition and overconsumption, rising food prices, population growth, rapid diet transitions, threats to agricultural production, inefficient production practices and supply chains and declining investment in food system research. Many people lack adequate amounts of foods that are rich in the nutrients needed for a healthy and productive life. According to FAO, 1996, chronic undernutrition affects 43 per cent of the Africa’s population or some 215 million people in sub-Saharan Africa. Food security is highly instrumental to the economic growth and sustainability of any country. The use of simple but effective on- and off-farm storage facilities and agro-processing technology should be promoted to add value to products and increase their shelf-life. The Strategic Grain Reserve Scheme should be modernized, strengthened and upgraded to a National Food Reserve Program, which will enable it to handle all staples and essential food products. This will help in attainment of national food security goal. It is also crucial to promote and develop agro-processing in the various African countries for the evolution of virile agro-allied industries and rural micro-enterprises.Research limitations/implicationsThe paper reviewed the role of food processing and appropriate food storage technologies in ensuring food security and availability in Africa. There are insufficient data and information on adoption of new food processing and appropriate storage technologies in Africa. Although, there have been some instances where the introduction of modern techniques has resulted in products rejection by consumers.Practical implicationsThe paper helps in reviewing food situation in Africa and how to make food available for the people and Africa food secured.Social implicationsThis paper revealed strategies that could be used to improve food security and ensuring food availability in Africa.Originality/valueThis review paper is of value to policymakers, government agencies responsible for food quality control and assurance and consumers to make food available and affordable for the people.

Applications of non-thermal technologies in food processing Industries-A review

Simple SummarySoybean is a dominant oilseed in the U.S. Although soybeans are valuable ingredients for dogs and cats, soybean use in current pet foods has been low. The research was conducted to answer this question: What effects, if any, do soybean ingredients in dog or cat diets have on animal health and nutrition, palatability, feeding behavior, allergenicity, and extrusion processing? We summarized the most current research on soybeans in pet foods published since 2000. We discussed the strengths, weaknesses, opportunities, and threats of soybean in pet food applications. We concluded that various food processing technologies and the versatility of soybean ingredients have been demonstrated to offer considerable potential for inclusion as oil, protein, fiber, or functional ingredients in pet foods. Our work will be valuable, providing research status and gaps.Soybean use has been low in pet foods, even though they are an excellent source of protein, polyunsaturated fatty acids, and gut fermentable fibers. The purpose of this evaluation was to conduct a systematic review of the public literature to explore how soybeans have been researched for pet food applications since 2000 and to provide strengths, weaknesses, opportunities, and threats for soybeans in the pet food industry. The review covered a total of 44 articles related to soybean ingredients and their potential value in the pet food arena. The articles were categorized by their research contents and narratively summarized to demonstrate useful information to both the pet and soybean industries. When soybean-based products have been adequately processed to reduce the antinutritive factors, they are comparable to processed animal proteins in nutritional value, palatability, and functionality in pet food processing. We conclude that various food processing technologies and the versatility of soybean ingredients allow soybean to have considerable inclusion potential in pet foods. More research on dietary soybean ingredients regarding pet food processing, fermentation benefits on health, and consumer acceptance will be needed to understand soybean’s position in the future pet food industry.