Possible interactions between selected food processing and medications

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

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

Utilize food waste and by‐products generated from food processing is a developing concern to upgrade economic performance and ensure environmental sustainability. The compounds recovered from the food wastes could have the potential to be employed in different food and biotechnological applications. As a substitute to the conventional method such as Soxhlet extraction, liquid–liquid extraction, and mechanical shaking, the development of green extraction techniques (microwave, ultrasound, and pulsed electric field [PEF]) is seen as a significant step in recovering by‐products from food wastes. Among these, PEF is reported as a novel technique that can decrease solvent usage, heating steps, and extraction time to recover by‐products. The current review covers recent developments in PEF‐based industrial food waste through a systematic literature review. Recent literature was critically evaluated to examine the possibility of this emerging technology in providing sustainable and novel uses of agro‐foods waste and animal‐food waste. Limited literature is available on industrial scale studies of PEF valorization of food waste and food co‐products. Generally, PEF‐based processing is consistently reported as a superior technology that provides high efficiency and better‐quality products due to the low temperature of food compounds. This technique has several spectacular possible applications in food processing methods that provide the food industry with better efficiency and high‐quality products than existing extraction methods.Practical ApplicationsThis review suggests that PEF treatment of food wastes needs urgent models for optimum processing operation at the industrial level, particularly economic viability under practical working conditions. This innovative processing is generally accepted for more selective, quicker, and sustainable bio‐active compounds but still not satisfactorily verified for industrial applications. There are ethical and economic needs for the management of bio‐waste, and proper legislation appears to be an essential requirement to effectively and fruitfully utilize food waste.

The presence of aflatoxin, a carcinogenic and toxigenic secondary metabolite produced by Aspergillus species, in food matrix has been a major worldwide problem for years now. Food processing methods such as roasting, extrusion, etc. have been employed for effective destruction of aflatoxins, which are known for their thermo-stable nature. The high temperature treatment, adversely affects the nutritive and other quality attributes of the food, leading to the necessity of application of non-thermal processing techniques such as ultrasonication, gamma irradiation, high pressure processing, pulsed electric field (PEF), etc. The present study was focused on analysing the efficacy of the PEF process in the reduction of the toxin content, which was subsequently quantified using HPLC. The process parameters of different pH model system (potato dextrose agar) artificially spiked with aflatoxin mix standard was optimized using the response surface methodology. The optimization of PEF process effects on the responses aflatoxin B1 and total aflatoxin reduction (%) by pH (4-10), pulse width (10-26µs) and output voltage (20-65%), fitted 2FI model and quadratic model respectively. The response surface plots obtained for the processes were of saddle point type, with the absence of minimum or maximum response at the centre point. The implemented numerical optimization showed that the predicted and actual values were similar, proving the adequacy of the fitted models and also proved the possible application of PEF in toxin reduction.

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.

Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

Amylase trypsin inhibitors (ATIs) play an important role in wheat allergies and potentially in non-coeliac wheat sensitivity. Food processing could be important to mitigate the pathogenic properties of ATIs, e.g., by denaturation, glycation, enzymatic hydrolysis, cross-linking, and oxidation and reduction. These modifications also impact the solubility and extractability. The complex solubility behaviour of ATI isoforms (water and salt soluble, but also chloroform–methanol soluble, solubility depending on the redox state) becomes even more complex upon processing due to denaturation and (bio)chemical modifications. This significantly hinders the feasibility of quantitative extraction. Moreover, changes in biofunctionality may occur during the process of extraction, and the changes in ATI due to food processing will be more difficult to assess. Heat treatment decreases the extractability of ATIs with water, NaCl, and other buffer extracts, and binding of IgE from wheat-allergic persons to ATIs as observed with Western blotting is decreased or absent. IgE binding is reduced with the total extract in chaotropic and reducing agents. However, it can be increased when the proteins are hydrolyzed by proteases. Fermentation involving certain species of Fructolactobacilli (FLB), followed by baking, decreases the amount of ATIs and IgE binding to ATIs. In yeast-fermented bread, the amount of ATIs decreased in a similar manner, but IgE binding was more prominent, indicating that there was a modification of ATIs that affected the epitope recognition. When isolated ATIs are ingested with high ATI degrading FLB, the immune response in mice is less elevated in vivo, when compared with ATI without high ATI degrading FLB. The pathogenic effects on the skin of dogs and one wheat-allergic child are also decreased when soluble proteins or isolated ATIs are reduced with the thioredoxin/thioredoxin reductase NADPH system. Glycation on the other hand has been shown to potentiate the allergenic properties of ATIs as evidenced by the large increase in IgE binding. The impact of food processing on the pathogenic properties of ATIs is hardly studied in vivo in humans. There seem to be opportunities to mitigate the pathogenic properties in vitro, but potentiation of pathogenic properties is also frequently observed. This requires a deeper understanding on the impact of food processing on the pathogenicity of ATIs.

Influence of ionizing radiation and conventional food processing treatments on the status of free radicals in lotus seeds: An ESR study

Modern methods of food processing combine ultrasonic and microwave treatment. This article reviews scientific publications on combined microwave and ultrasound technologies in food processing. The review involved standard methods of data analysis and covered 85 Scopus and Web of Science research papers on combined microwave and ultrasonic food treatment published in English in 2010–2023. The article describes the principles and specific features of ultrasonic and microwave food processing methods, their combinations, equipment design, and applications as part of various food processing stages, e.g., defrosting, drying, extraction, sterilization, etc. Microwaves increase the heating rate while ultrasound increases the efficiency of heat and mass transfer. Their combined use reduces processing time, improves product quality, facilitates moisture drainage, and provides uniform heating. The combined effect of microwaves and ultrasound increases the processing efficiency, thus preserving the nutritional value and quality of the final product. Ultrasonic technology serves as an aid to efficient and environmentally-friendly microwave heating, which has a wide range of applications in the food industry. The review can be used in further research in extraction, drying, defrosting, and sterilization. It can help food industry specialists to select optimal food processing methods.

With the introduction of Industry 4.0, and smart factories accordingly, there are new opportunities to implement elements of industry 4.0 in nonthermal processing. Moreover, with application of Internet of things (IoT), smart control of the process, big data optimization, as well as sustainable production and monitoring, there is a new era of Internet of nonthermal food processing technologies (IoNTP). Nonthermal technologies include high power ultrasound, pulsed electric fields, high voltage electrical discharge, high pressure processing, UV-LED, pulsed light, e-beam, and advanced thermal food processing techniques include microwave processing, ohmic heating and high-pressure homogenization. The aim of this review was to bring in front necessity to evaluate possibilities of implementing smart sensors, artificial intelligence (AI), big data, additive technologies with nonthermal technologies, with the possibility to create smart factories together with strong emphasis on sustainability. This paper brings an overview on digitalization, IoT, additive technologies (3D printing), cloud data storage and smart sensors including two SWOT analysis associated with IoNTPs and sustainability. It is of high importance to perform life cycle assessment (LCA), to quantify (En)—environmental dimension; (So)—social dimension and (Ec)—economic dimension. SWOT analysis showed: potential for energy saving during food processing; optimized overall environmental performance; lower manufacturing cost; development of eco-friendly products; higher level of health and safety during food processing and better work condition for workers. Nonthermal and advanced thermal technologies can be applied also as sustainable techniques working in line with the sustainable development goals (SDGs) and Agenda 2030 issued by United Nations (UN).

Perspective: Public Health Nutrition Policies Should Focus on Healthy Eating, Not on Calorie Counting, Even to Decrease Obesity

The new technologies like high pressure processing (HPP), pulse electric field, pulse intense light pulses, X-rays, and ultrasound have been introducing new scientific approaches towards food processing and preservation. Among all non-thermal technologies, HPP offers promising possibilities for the processing and preservation especially in meat, poultry, and seafood. The advent of HPP technique in food industry has been extensively utilized in shelf life extension by ensuring microbiological safety and quality in different foods. The effect of pressure on fish and seafood has not been as intensively studied as this technology had a wide adoption in other industries dealing with food products like juice, cooked meat, and dry-fermented sausages. For most foods containing water, carbohydrates, fats and protein, the range of values for adiabatic heat of compression is 3°°C–6°C. Therefore, although HPP is considered as a non-thermal process, in some situations pressure increase will result in significant temperature rise.

Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing

Background: Food safety has become an area of ​​primary concern over the past several decades, especially since sociological statistics show a linear association between increased incidence of chronic the level of industrialization, which is associated with environmental pollution, and the scale of industrially processed foods. Many studies have shown that the formation of polluting and harmful compounds (acrylamides, AGEs) in foods processed at high temperatures is incompatible with unhealthy lifestyles such as the consumption of high-sugar products and alcoholic foods increase the risk of diseases such as diabetes, obesity, non-alcoholic fatty liver disease (NAFLD), alcoholic liver disease (ALD), cirrhosis, etc., and even cancer letters. Scope and approach: This article summarizes the formation aspects of AGEs and acrylamide, the source of the formation of acrylamide, AGEs related to food processing and preservation has become an object of research and a significant concern for consumers, health authorities, food safety regulators, and the food industry. Phytochemicals derived from various plant species inhibit the formation of endogenous AGEs, contributing to health protection. Key findings and conclusions: The study of AGEs and acrylamides is significant in food and human health. Understanding the impact of phytochemicals, lifestyle behaviors, food processing methods, and epigenetic mechanisms on AGE and acrylamide helps us better understand how to protect health in the future.