Minimal processing technologies in the food industries

2002 ◽  
Author(s):  
Thomas Ohlsson ◽  
Nils Bengtsson
Keyword(s):  
Minimal Processing ◽  
Processing Technologies ◽  
Food Industries

scholarly journals Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Monika Mieszczakowska-Frąc ◽  
Karolina Celejewska ◽  
Witold Płocharski
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
New Technologies ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Fruit And Vegetable ◽  
Negative Effects ◽  
Minimal Processing ◽  
Processing Technologies

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

Effects of Minimal Processing Technologies on Jackfruit (Artocarpus heterophyllus Lam.) Quality Parameters

2018 ◽  
Vol 11 (9) ◽  
pp. 1761-1774 ◽  
Author(s):  
Luis M. Anaya-Esparza ◽  
Gustavo A. González-Aguilar ◽  
J. Abraham Domínguez-Ávila ◽  
Jorge E. Olmos-Cornejo ◽  
Alejandro Pérez-Larios ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Minimal Processing ◽  
Processing Technologies ◽  
Artocarpus Heterophyllus

scholarly journals Perspective of Membrane Technology in Pomegranate Juice Processing: A Review

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 889 ◽  
Author(s):  
Carmela Conidi ◽  
Enrico Drioli ◽  
Alfredo Cassano
Keyword(s):  
Bioactive Compounds ◽  
Punica Granatum ◽  
Membrane Technology ◽  
Pomegranate Juice ◽  
Minimal Processing ◽  
Processing Technologies ◽  
Juice Processing ◽  
Fining Agents ◽  
Processing Techniques

Pomegranate (Punica granatum L.) juice is well recognized for its high content of phytochemicals with proven health-promoting effects. Conventional processing techniques including clarification with fining agents, pasteurization and thermal concentration have significant influences on bioactive compounds and antioxidant activity of the juice. The growing consumers demand for high-quality pomegranate juice as well as the industrial interest for the production of functional foods, nutraceuticals, and cosmetics from its bioactive compounds have promoted the interest for minimal processing technologies. In this context, membrane-based operations represent an innovative approach to improve the overall quality of pomegranate juice production. This review focuses on the recent advances and developments related to the application of membrane technology in pomegranate juice processing. Conventional pressure-driven membrane operations and innovative membrane operations, such as osmotic distillation and pervaporation, are discussed in relation to their potential in juice clarification, fractionation, concentration and aroma recovery. Their implementation in integrated systems offer new opportunities to improve the healthiness and quality of the juice as well as to recover, purify and concentrate bioactive compounds for the formulation of functional ingredients.

Effects of HHP’s Holding Time on Proteins of Liquid Egg Products

2021 ◽  
pp. 17-20
Author(s):  
Adrienn Tóth ◽  
◽  
Csaba Németh ◽  
Karina Hidas ◽  
Annamária Barkó ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Structures ◽  
Applied Pressure ◽  
Egg Yolk ◽  
Food Preservation ◽  
Holding Time ◽  
Scanning Calorimetry ◽  
Minimal Processing ◽  
Processing Technologies ◽  
Egg Products

Today’s consumers require food products with fresh, or fresh-like characteristics. Minimal processing technologies are indicated as technologies with a gentle impact on sensorial and techno-functional properties. High Hydrostatic Pressure (HHP) is a widely used minimal technology considered as a cold pasteurization method in food preservation. The effect of applied pressure of HHP is well understood, but the holding time of HHP treatment is not extensively investigated in topic of proteins. One of the most important attribute of liquid egg products are the great foaming ability, foaming stability as well as emulsifying properties. These techno-functional properties are highly influenced by the protein structures of egg products. In our study, liquid egg products were pressurized at 400 MPa, for 1, 3, 5 7 and 10 minutes. The protein structures of liquid egg white (LEW), liquid egg yolk (LEY) and liquid whole egg (LWE) were investigated using Differential Scanning Calorimetry (DSC).Our study pointed out that after HHP treatment at 400 MPa, for 10 minutes 12% decrease in denaturation enthalpy of LWE was observed. In LEY 30% decrease was detected after 10 minutes HHP treatment. The highest impact of HHP treatment (35% decrease in denaturation enthalpy) in LWE was noted. The changes in protein structures of liquid egg products were smaller, than the effects of higher pressure applied for preservation. In aspects of techno-functional properties applying a longer holding time is more favourable, than applying a higher pressure.

scholarly journals Effects of HPH processing at 400 MPa on proteins of liquid egg products

2016 ◽  
Vol 5 (1-2) ◽  
pp. 153-157
Author(s):  
Adrienn Tóth ◽  
Csaba Németh ◽  
Réka Juhász ◽  
Ildikó Zeke ◽  
Barbara Csehi ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Protein Structures ◽  
Egg Yolk ◽  
Food Preservation ◽  
Minimal Processing ◽  
Processing Technologies ◽  
Egg Products ◽  
Result Show ◽  
Micro Dsc

In food preservation technologies there are pursuits to apply minimal processing technologies which don’t influence product quality attributes like protein structure. High hydrostatic pressure (HHP) is one of the minimal processing technologies. The effect of high hydrostatic pressure (HHP) was studied at 400 MPa 600 s on proteins of liquid egg products (egg yolk, LEY and whole egg, LWE). Thermo-physical, calorimetrical properties were examined on Micro DSC III (differential scanning calorimeter). Our result show that whole egg’s proteins are not desaturated by HHP, but 40% of egg yolk’s proteins had denaturation caused by processing. Aggregation and separation of protein groups can be observed by both products. Changes in protein structures caused texture modifications.

scholarly journals Tissue Distribution and Visualization of Internalized Human Norovirus in Leafy Greens

2018 ◽  
Vol 84 (12) ◽  
Author(s):  
Malak A. Esseili ◽  
Tea Meulia ◽  
Linda J. Saif ◽  
Qiuhong Wang
Keyword(s):  
Age Groups ◽  
The Elderly ◽  
Wash Water ◽  
Human Norovirus ◽  
Minimal Processing ◽  
Processing Technologies ◽  
Leafy Greens ◽  
Porcine Sapovirus ◽  
Tulane Virus ◽  
Treatment Facilities

ABSTRACTLettuce has been implicated in human norovirus (HuNoV) outbreaks. The virus is stable on the leaf surface for at least 2 weeks; however, the dynamics of virus internalization have not been fully investigated. The purpose of this study was to assess the internalization and distribution of HuNoV and two surrogate viruses, porcine sapovirus (SaV) and Tulane virus (TV), in lettuce and spinach. Viral inoculations through the roots of seedlings and the petiole of leaves from mature plants were performed, and the viruses were tracked on days 1 and 6 post-root inoculation and at 16 h and 72 h post-petiole inoculation. Confocal microscopy was used to visualize root-internalized HuNoV. In both lettuce and spinach, (i) HuNoV was internalized into the roots and leaves at similar RNA titers, whereas surrogate viruses were more restricted to the roots, (ii) all three viruses were stable inside the roots and leaves for at least 6 days, and (iii) HuNoV disseminated similarly inside the central veins and leaf lamina, whereas surrogate viruses were more restricted to the central veins. Infectious TV, but not SaV, was detectable in all tissues, suggesting that TV has greater stability than SaV. HuNoV was visualized inside the roots' vascular bundle and the leaf mesophyll of both plants. In conclusion, using surrogate viruses may underestimate the level of HuNoV internalization into edible leaves. The internalization of HuNoV through roots and cut leaves and the dissemination into various spinach and lettuce tissues raise concerns of internal contamination through irrigation and/or wash water.IMPORTANCEHuman noroviruses are the leading cause of foodborne outbreaks, with lettuce being implicated in the majority of outbreaks. The virus causes acute gastroenteritis in all age groups, with more severe symptoms in children, the elderly, and immunocompromised patients, contributing to over 200,000 deaths worldwide annually. The majority of deaths due to HuNoV occur in the developing world, where limited sanitation exists along with poor wastewater treatment facilities, resulting in the contamination of water resources that are often used for irrigation. Our study confirms the ability of lettuce and spinach to internalize HuNoV from contaminated water through the roots into the edible leaves. Since these leafy greens are consumed with minimal processing that targets only surface pathogens, the internalized HuNoV presents an added risk to consumers. Thus, preventive measures should be in place to limit the contamination of irrigation water. In addition, better processing technologies are needed to inactivate internalized viral pathogens.

scholarly journals EFFECTS OF MINIMAL PROCESSING AND VITAMIN C ENRICHMENT ON MICROBIOLOGICAL SAFETY AND VISCOSITY OF LIQUID EGG WHITE

2019 ◽  
Vol 11 (1) ◽  
Author(s):  
Adrienn Tóth ◽  
Csaba Németh ◽  
Emna Ayari ◽  
Klára Pásztor-Huszár ◽  
Ildikó Zeke ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Vitamin C ◽  
High Hydrostatic Pressure ◽  
Egg White ◽  
Heat Treatments ◽  
Minimal Processing ◽  
Great Opportunity ◽  
Processing Technologies ◽  
Cell Counts ◽  
Microbiological Stability

Emerging technologies, like High Hydrostatic Pressure, heat treatments on low temperatures, and ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high retention of biologically active compounds adequate minimal processing technologies are needed. In our study vitamin C enriched liquid egg white was examined to meet consumer expectations. Several combinations of low temperature pasteurization (57 - 63°C, 5 – 7 min) and High Hydrostatic Pressure (350, 5 min) were used to provide microbiological stability of vitamin C enriched (1000 mg/L) liquid egg white. After enrichment and treatments, the samples were examined for mesophyll aerobe and Enterobacteriaceae cell counts and viscosity attributes. Our results show that microbiological stability is not significantly influenced by vitamin C enrichment, but the different parameters of heat treatments and HHP have a strong effect. Viscosity attributes (measured with Anton Paar MCR 92) analysed by Hershel-Bulkley models point out that higher pressure of HHP has a stronger influence on viscosity than the temperature of pasteurization. Our results show a great opportunity for industrial use of minimal processing technologies for liquid egg white.

scholarly journals Effects of combined HHP and heat treatment on viscosity attributes and microbiological condition of liquid egg yolk

2020 ◽  
Author(s):  
Adrienn Tóth ◽  
Csaba Németh ◽  
Ildikó Zeke ◽  
Annamária Barkói ◽  
Karina Hidas ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Food Industry ◽  
Egg Yolk ◽  
Heat Treatments ◽  
Minimal Processing ◽  
Great Opportunity ◽  
Processing Technologies ◽  
Cell Counts ◽  
Microbiological Stability ◽  
Industrial Use

AbstractMinimal processing technologies, like High Hydrostatic Pressure (HHP), heat treatments at low temperatures have an increasing role in food industry. Eggs are considered as functional foods, but for high retention of biological active compounds adequate minimal processing technologies are needed during preservation procedure. In our study, liquid egg yolk (LEY) was examined to meet consumer's expectations.Combinations of pasteurization (57–63 °C, 5–7 min) and HHP (350–400 MPa, 5 min) were used to provide microbiological stability of LEY. After these treatments samples were examined for mesophyll aerobes and Enterobacteriaceae cell counts (using Nutrient agar an incubation of 30 °C, 48 h) and viscosity attributes (Anton Paar MCR 92).Our results show that microbiological stability is significantly influenced by the different parameters of heat treatments and HHP. Heat treatment effected at least 3 orders of magnitude decrease in cell count. Viscosity attributes point out that higher pressure of HHP have a stronger effect on viscosity than the temperature of pasteurization.The results point out a great opportunity for industrial use of minimal processing technologies for LEY. Microbiological safety is strongly influenced by the order of treatments, but viscosity may be independent from the order of the treatments.

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