Impact of processing on enzymatic browning and texturization of yellow mealworms

2019 ◽  
Vol 5 (4) ◽  
pp. 267-277 ◽  
Author(s):  
L. Tonneijck-Srpová ◽  
E. Venturini ◽  
K.N.P Humblet-Hua ◽  
M.E. Bruins
Keyword(s):  
High Pressure ◽  
Product Development ◽  
Freeze Drying ◽  
High Pressure Processing ◽  
Enzymatic Browning ◽  
Alternative Protein ◽  
Freeze Dried ◽  
Food Applications ◽  
Inactivation Process ◽  
Processing Techniques

The potential of Tenebrio molitor as an alternative protein source for food applications was investigated by using several conventional (blanching and freeze drying) and non-conventional (high pressure) processing techniques. Some of the challenges in product development are the browning effect of minced mealworms and the texturizing capacity after mincing. Both blanching and high pressure processing at 400 and 500 MPa proved to be effective in inactivating enzymes responsible for browning. However, the inactivation process was accompanied by a significant decrease in texturizing properties of the minced mealworms, especially when blanching was applied. Also when applying pressure, the texture changed from stronger (samples treated at lower pressures) to weaker (samples treated at higher pressures). Minced fresh or freeze dried mealworms provided textures with a reasonable strength and elasticity, but browning still occurred. Nevertheless, this browning could be slowed down by applying air tight packaging to prevent oxidation.

scholarly journals Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5928
Author(s):  
Lucía Castro-Vázquez ◽  
María Victoria Lozano ◽  
Virginia Rodríguez-Robledo ◽  
Joaquín González-Fuentes ◽  
Pilar Marcos ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Value Added ◽  
Orange Peel ◽  
Natural Antioxidants ◽  
Volatile Components ◽  
Orange Peels ◽  
Freeze Dried ◽  
Food Applications ◽  
By Products ◽  
Terpene Derivatives

Orange peel by-products generated in the food industry are an important source of value-added compounds that can be potentially reused. In the current research, the effect of oven-drying (50–70 °C) and freeze-drying on the bioactive compounds and antioxidant potential from Navelina, Salustriana, and Sanguina peel waste was investigated using pressurized extraction (ASE). Sixty volatile components were identified by ASE-GC-MS. The levels of terpene derivatives (sesquitenenes, alcohols, aldehydes, hydrocarbons, and esters) remained practically unaffected among fresh and freeze-dried orange peels, whereas drying at 70 °C caused significative decreases in Navelina, Salustriana, and Sanguina peels. Hesperidin and narirutin were the main flavonoids quantified by HPLC-MS. Freeze-dried Sanguina peels showed the highest levels of total-polyphenols (113.3 mg GAE·g−1), total flavonoids (39.0 mg QE·g−1), outstanding values of hesperedin (187.6 µg·g−1), phenol acids (16.54 mg·g−1 DW), and the greatest antioxidant values (DPPH•, FRAP, and ABTS•+ assays) in comparison with oven-dried samples and the other varieties. Nanotechnology approaches allowed the formulation of antioxidant-loaded nanoemulsions, stabilized with lecithin, starting from orange peel extracts. Those provided 70–80% of protection against oxidative UV-radiation, also decreasing the ROS levels into the Caco-2 cells. Overall, pressurized extracts from freeze-drying orange peel can be considered a good source of natural antioxidants that could be exploited in food applications for the development of new products of commercial interest.

scholarly journals Variation in the Physical and Functional Properties of Yam (Dioscorea spp.) Flour Produced by Different Processing Techniques

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1341
Author(s):  
Nurdi Setyawan ◽  
John Solomon Maninang ◽  
Sakae Suzuki ◽  
Yoshiharu Fujii
Keyword(s):  
Functional Properties ◽  
Freeze Drying ◽  
Total Phenolics ◽  
Oven Drying ◽  
Browning Reaction ◽  
Freeze Dried ◽  
Yam Flour ◽  
Phenolics Content ◽  
Dioscorea Bulbifera ◽  
Processing Techniques

Research on the processing of yam (Dioscorea spp.) into flour is aimed at optimizing techniques to obtain a material with high physicochemical and functional properties. The present study investigates the effect of the processing techniques on the levels of inulin, organic acids, total phenolics (TP), antioxidant capacity, and polyphenol oxidase (PPO) and peroxidase (POD) activities, as well as on the physicochemical properties of flour derived from two yam species—Dioscorea esculenta and Dioscorea bulbifera. All tubers were peeled and sliced, then subjected to different processing techniques through blanching, soaking, and drying. The results revealed that freeze-drying appears to be the best technique in achieving the highest whiteness index of yam flour. This coincided well with the low phenolics content and POD activity, which suggests a reduced enzymatic browning reaction in the freeze-dried yam flour. On the other hand, chemical analyses showed that D. esculenta and D. bulbifera flours have the highest levels of inulin (23.0 and 27.8 g/100 g DW, respectively) and succinic acid (7.96 and 7.65 g/100 g DW, respectively) in the samples subjected to direct oven-drying. Oven drying without pretreatment neither blanching nor water steeping maintained antioxidant activity in the flour derived from both D. esculenta and D. bulbifera.

scholarly journals Combination of High-Pressure Processing and Freeze-Drying as the Most Effective Techniques in Maintaining Biological Values and Microbiological Safety of Donor Milk

2021 ◽  
Vol 18 (4) ◽  
pp. 2147
Author(s):  
Sylwia Jarzynka ◽  
Kamila Strom ◽  
Olga Barbarska ◽  
Emilia Pawlikowska ◽  
Anna Minkiewicz-Zochniak ◽  
...  
Keyword(s):  
High Pressure ◽  
Human Milk ◽  
Nutritional Value ◽  
Freeze Drying ◽  
High Pressure Processing ◽  
Microbiological Safety ◽  
Long Term Storage ◽  
Milk Banks ◽  
Term Storage

Background: Human milk banks have a pivotal role in provide optimal food for those infants who are not fully breastfeed, by allowing human milk from donors to be collected, processed and appropriately distributed. Donor human milk (DHM) is usually preserved by Holder pasteurization, considered to be the gold standard to ensure the microbiology safety and nutritional value of milk. However, as stated by the European Milk Banking Association (EMBA) there is a need to implement the improvement of the operating procedure of human milk banks including preserving and storing techniques. Aim: The purpose of this study was to assess the effectiveness and safety of the selected new combination of methods for preserving donor human milk in comparison with thermal treatment (Holder pasteurization). Methods: We assessed (1) the concentration of bioactive components (insulin, adiponectin, leptin, activity of pancreatic lipase, and hepatocyte growth factor) and (2) microbiological safety in raw and pasteurized, high-pressure processed and lyophilization human breast milk. Results: The combination of two techniques, high-pressure processing and freeze-drying, showed the best potential for preserving the nutritional value of human milk and were evaluated for microbiological safety. Microbiological safety assessment excluded the possibility of using freeze-drying alone for human milk sample preservation. However, it can be used as a method for long-term storage of milk samples, which have previously been preserved via other processes. Conclusion: The results show that high-pressure treatment is the best method for preservation that ensures microbiological safety and biological activity but subsequent freeze-drying allowed long-term storage without loss of properties.

scholarly journals Impact of Alternative Thermal and Non-Thermal Processing on the Enzymatic Activity of Papaya and Strawberry Nectars and Their Blends

2020 ◽  
Vol 9 (1) ◽  
pp. 1-14
Author(s):  
Jeffrey G. Swada ◽  
Jose I. Reyes De Corcuera ◽  
Nicki J. Engeseth
Keyword(s):  
High Pressure ◽  
Enzyme Activity ◽  
High Temperature ◽  
Thermal Processing ◽  
Pectin Methylesterase ◽  
High Pressure Processing ◽  
Nutrient Loss ◽  
Gel Formation ◽  
Alternative Processing ◽  
Processing Techniques

Pectin methylesterase (PME) in papaya nectar results in undesirable gel formation and peroxidase (POD) in strawberry nectar leads to nutrient loss, browning, and off-flavor production. Because of this, the effect of alternative processing techniques including ultra high temperature (UHT, 20-135°C, 1-3 s), high pressure processing (HPP, 20 or 60°C, 200-600 MPa) and irradiation (0-10 kGy) on PME and POD activity in papaya and strawberry nectar and their respective blends were compared to traditional thermal processing (80-130°C, 0-10 min). Traditional thermal (110°C, 5 min, 71.5% reduction) and UHT (110°C, 1-3 s, 98.0% reduction) processing were able to sufficiently reduce PME activity and prevent gel formation in papaya nectar. PME reduction was enhanced by synergistic reductions in nectar blends after UHT at 80°C. HPP was unable to prevent gel formation in papaya nectar, with enhanced activity at 400 MPa. Exposure of a blend 50P:50S to 10 kGy irradiation prevented gel formation. UHT enhanced POD activity at 110°C and synergistic reductions resulted for POD activity in nectar blends after irradiation. These findings highlight the benefits of alternative processing in reducing enzyme activity in fruit nectars and nectar blends.

Influence of Sample Processing Techniques and Seasonal Variation on Quantities of Volatile Compounds of Gallberry, Saw-Palmetto, and Wax Myrtle

1991 ◽  
Vol 1 (1) ◽  
pp. 57 ◽  
Author(s):  
RE Burgan ◽  
RA Susott
Keyword(s):  
Seasonal Changes ◽  
Freeze Drying ◽  
Gas Analysis ◽  
Volatile Content ◽  
Serenoa Repens ◽  
Seasonal Differences ◽  
Saw Palmetto ◽  
Combustible Gas ◽  
Freeze Dried ◽  
Processing Techniques

Combustible gas analysis was used to study seasonal changes in the quantity of volatiles in foliage of gallberry (Ilex glabra), wax myrtle (Myrica cerifera) and saw palmetto (Serenoa repens). Small). Fresh and freeze-dried samples were compared to determine whether freeze-drying and grinding reduces the quantity of low-temperature volatiles prior to pro- cessing. Seasonal differences in volatile content do seem to occur, particularly in gallberry. Freeze-drying and grinding samples prior to processing did not seem to affect volatile retention.

Scanning Electron Microscopy-cuticular Lesions on the Roundworm Ascaris Suum

1970 ◽  
Vol 28 ◽  
pp. 114-115
Author(s):  
P. A. Madden ◽  
W. R. Anderson
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Freeze Drying ◽  
Room Temperature ◽  
Secondary Electron ◽  
Distilled Water ◽  
Freeze Dried ◽  
Silver Paint ◽  
To Come ◽  
Scanning Electron

The intestinal roundworm of swine is pinkish in color and about the diameter of a lead pencil. Adult worms, taken from parasitized swine, frequently were observed with macroscopic lesions on their cuticule. Those possessing such lesions were rinsed in distilled water, and cylindrical segments of the affected areas were removed. Some of the segments were fixed in buffered formalin before freeze-drying; others were freeze-dried immediately. Initially, specimens were quenched in liquid freon followed by immersion in liquid nitrogen. They were then placed in ampuoles in a freezer at −45C and sublimated by vacuum until dry. After the specimens appeared dry, the freezer was allowed to come to room temperature slowly while the vacuum was maintained. The dried specimens were attached to metal pegs with conductive silver paint and placed in a vacuum evaporator on a rotating tilting stage. They were then coated by evaporating an alloy of 20% palladium and 80% gold to a thickness of approximately 300 A°. The specimens were examined by secondary electron emmission in a scanning electron microscope.

Revealing gross three-dimensional structure in the SEM

1987 ◽  
Vol 45 ◽  
pp. 656-657
Author(s):  
Sterling P. Newberry
Keyword(s):  
Freeze Drying ◽  
Three Dimensional ◽  
Dimensional Structure ◽  
Small Object ◽  
Final Solution ◽  
Dimensional Representation ◽  
X Ray ◽  
Three Dimensional Representation ◽  
Freeze Dried ◽  
Critical Point Drying

The beautiful three dimensional representation of small object surfaces by the SEM leads one to search for ways to open up the sample and look inside. Could this be the answer to a better microscopy for gross biological 3-D structure? We know from X-Ray microscope images that Freeze Drying and Critical Point Drying give promise of adequately preserving gross structure. Can we slice such preparations open for SEM inspection? In general these preparations crush more readily than they slice. Russell and Dagihlian got around the problem by “deembedding” a section before imaging. This some what defeats the advantages of direct dry preparation, thus we are reluctant to accept it as the final solution to our problem. Alternatively, consider fig 1 wherein a freeze dried onion root has a window cut in its surface by a micromanipulator during observation in the SEM.

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing
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