Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods.

Infrared (IR) radiation is part of an electromagnetic spectrum between the ultraviolet and microwave regions. IR radiation impacts the surface of the food, generating heat that can be used as an efficient drying technique. Apart from drying, IR heating is an emerging food processing technology with applications in baking, roasting, microbial inactivation, insect control, extraction for antioxidant recovery, peeling, and blanching. Physicochemical properties such as texture, color, hardness, total phenols, and antioxidants capability of foods are essential quality attributes that affect the food quality. In this regard, the main objective of this review study was to highlight and discuss the effects of IR heating on food quality to expand its food applications and commercial adoption. The fundamental mechanisms, type of emitters, and IR processing parameters are discussed in this review to explore their impacts on food quality. Infrared heating has been shown that the appropriate operating conditions (distance, exposure time, IR power, and temperature) with high heat transfer, thus leading to a shorter drying time. Besides, IR heating used in food processing to improve food-surface color and flavor, it also enhances hardness, firmness, shrinkage, crispiness, and viscosity. Meanwhile, antioxidant activity is enhanced, and some nutrients are retained.

Fenugreek bioactive compounds: A review of applications and extraction based on emerging technologies.

Fenugreek (Trigonella foenum-graecum L.) is a pharmaceutically significant aromatic crop with health benefits linked to its phytochemicals. This article aims to overview progress in using emerging technologies to extract its bioactive compounds and extraction mechanisms. Also, the trends in the applications of this herb in the food industry and its therapeutical effects were explained. Fenugreek's flavor is the primary reason for its applications in the food industry. At the same time, it has antimicrobial, antibacterial, hepatoprotection, anticancer, lactation, and antidiabetic effects. Phytochemicals responsible for these effects include galactomannans, saponins, alkaloids, and polyphenols. Besides, data showed that emerging technologies boost fenugreek extracts' yield and biological activity. Among these, ultrasound (55.6%) is the most studied technology, followed by microwave (37.0%), cold plasma (3.7%), and combined approaches (3.7%). Processing conditions (e.g., treatment time and intensity) and solvent (type, ratio, and concentration) are significant parameters that affect the performance of these novel extraction technologies. Extracts obtained by sustainable energy-saving emerging technologies can be used to develop value-added health-promoting products.

Fenugreek's phytochemicals (e.g., galactomannans and polyphenols) have therapeutic effectsUltrasound and microwave are major emerging technologies for fenugreek's bioactive compound extractionEmerging technologies enhance the yield and biological activities of fenugreek extractsEmerging extraction technologies can develop fenugreek-based products with health benefits.

Green and clean modification of cassava starch - effects on composition, structure, properties and digestibility.

There is a growing need for clean and green labeling of food products among consumers globally. Therefore, development of green modified starches, to boost functionality, palatability and health benefits while reducing the negative processing impacts on the environment and reinforcing consumer safety is in high demand. Starch modification started in mid-1500s due to the inherent limitations of native starch restricting its commercial applications, with chemical modification being most common. However, with the recent push for "chemical-free" labeling, methods of physical and enzymatic modification have gained immense popularity. These methods have been successfully used in numerous studies to alter the composition, structure, functionality and digestibility of starch and in this review, studies reported on green modification of cassava starch, one of the most common utilized starches, within the last ten years have been critically reviewed. Recent research has introduced starch as an abundant, natural substrate for producing resistant starches through biophysical technologies that act as dietary fiber in the human body. It is evident that different techniques and processing parameters result in varying degrees of modification impacting the techno-functionality and digestibility of the resultant starch. This can be exploited by researchers and industrialists in order to customize starch functionality in accordance with application.

Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran.

With the aim of reducing phytic acid content of wheat bran, particle size reduction (from 1,200 to 90 µm), hydrothermal (wet steeping in acetate buffer at pH 4.8 at 55 °C for 60 min) and fermentation (using bakery yeast for 8 h at 30 °C) and combination of these treatments with particle size reduction were applied and their effects on some properties of the bran were studied. Phytic acid content decreased from 50.1 to 21.6, 32.8 and 43.9 mg/g after particle size reduction, hydrothermal and fermentation, respectively. Particle size reduction along with these treatments further reduced phytic acid content up to 76.4 % and 57.3 %, respectively. Hydrothermal and fermentation decreased, while particle size reduction alone or in combination increased bran lightness. With reducing particle size, total, soluble and insoluble fiber content decreased from 69.7 to 32.1 %, 12.2 to 7.9 % and 57.4 to 24.3 %, respectively. The highest total (74.4 %) and soluble (21.4 %) and the lowest insoluble fiber (52.1 %) content were determined for the hydrothermaled bran. Particle size reduction decreased swelling power, water solubility and water holding capacity. Swelling power and water holding capacity of the hydrothermaled and fermented brans were lower, while water solubility was higher than the control. The amount of Fe(+2), Zn(+2) and Ca(+2) decreased with reducing particle size. Fermentation had no effect on Fe(+2)and Zn(+2) but slightly reduced Ca(+2). The hydrothermal treatment slightly decreased these elements. Amongst all, hydrothermal treatment along with particle size reduction resulted in the lowest phytic acid and highest fiber content.

Investigation of interactions between Jiuzao glutelin with resveratrol, quercetin, curcumin, and azelaic and potential improvement on physicochemical properties and antioxidant activities.

The interactions among small molecular functional components (FCTs) within a food matrix have become a focal point for enhancing their stability and bioactivities. Jiuzao glutelin (JG) is a mixed plant protein within Jiuzao (a protein-rich baijiu distillation by-product). This study aimed to explore the interactions between JG and selected FCTs, including resveratrol (RES), quercetin (QUE), curcumin (CUR), and azelaic acid (AZA), and the consequential impact on stability and antioxidant activity of the complexes. The findings conclusively demonstrated that the interactions between JG and the FCTs significantly enhanced the storage stability of the complexes. Moreover, the antioxidant activity of the complexes exhibited improvement compared to their individual counterparts. This study underscores the notion that JG and FCTs mutually reinforce, exerting positive effects on stability and antioxidant activity. This symbiotic relationship can be strategically employed to augment the quality of proteins and enhance the functional properties of bioactive components through these interactions.

Construction of resveratrol and quercetin nanoparticles based on folic acid targeted Maillard products between Jiuzao glutelin isolate and carboxymethyl chitosan: Improved stability and function.

Advanced targeted nanoparticles (NPs) were designed to enhance the targeted delivery of resveratrol (RES) and quercetin (QUE) by utilizing carboxymethyl chitosan (CTS) and Jiuzao glutelin isolate (JGI) conjugates. Briefly, RES and QUE were encapsuled within CTS-JGI-2 (CTS/JGI, m/m, 2:1). The carrier's targeting properties were further improved through the incorporation of folic acid (FA) and polyethylenimine (PEI). Moreover, the stability against digestion was enhanced by incorporating baker yeast cell walls (BYCWs) to construct RES-QUE/FA-PEI/CTS-JGI-2/MAT/BYCW NPs. The results demonstrated that FA-PEI/CTS-JGI-2/MAT/BYCW NPs could improve cellular uptake and targeting property of RES and QUE through endocytosis of folic acid receptors (FOLRs). Additionally, RES-QUE successfully alleviated LPS- and DSS-induced inflammation by regulating NF-κB/IkBa/AP-1 and AMPK/SIRT1signaling pathways and reducing the secretion of inflammatory mediators and factors. These findings indicate FA-PEI/CTS-JGI-2/MAT/BYCW NPs hold promise as an oral drug delivery system with targeted delivery capacities for functional substances prone to instability in dietary supplements.

Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review.

In the present scenario marked by energy source shortages and escalating concerns regarding carbon dioxide emissions, there is a growing emphasis on the optimal utilization of biomass resources. Baijiu, as the Chinese national spirit, boasts remarkably high sales volumes annually. However, the production of baijiu yields various by-products, including solid residues (Jiuzao), liquid wastewater (Huangshui and waste alcohol), and gaseous waste. Recent years have witnessed dedicated research aimed at exploring the composition and potential applications of these by-products, seeking sustainable development and comprehensive resource utilization. This review systematically summarizes recent research, shedding light on both the baijiu brewing process and the bioactive compounds present baijiu production by-products (BPBPs). The primary focus lies in elucidating the potential extraction methods and applications of BPBPs, offering a practical approach to comprehensive utilization of by-products in functional food, medicine, cosmetic, and packaging fields. These applications not only contribute to enhancing production efficiency and mitigating environmental pollution, but also introduce innovative concepts for the sustainable advancement of associated industries. Future research avenues may include more in-depth compositional analysis, the development of utilization technologies, and the promotion of potential industrialization.

Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn Starch.

The dry heat treatment (DHT) of starch and hydrocolloid mixtures is gaining acknowledgement since hydrocolloids can enhance the efficiency of DHT. However, the DHT of a starch-protein mixture has been less investigated. In this study, the effects of different proteins including sodium caseinate (SC), gelatin, and whey protein isolate (WPI) added to high amylose and waxy corn starches (HACS and WCS, respectively) prepared by the dry mixing and wet method before and after DHT were studied. The DHT of both starches with WPI and SC prepared by the wet method increased the peak viscosity, but no change was observed when gelatin was added. Dry mixing of HACS with the proteins did not affect the peak viscosity before and after DHT. The gelatinization temperatures and enthalpy of both starches showed a slight decrease with the addition of all proteins and reduced further after DHT. The firmness, gumminess, and cohesiveness of the samples decreased upon DHT. The SEM results revealed that the granules were coated by proteins and formed clusters. Particle size analysis showed an increase in the particle size with the addition of proteins, which reduced after DHT. Under the conditions used, the wet method was more successful than dry mixing and the effects of WPI > SC > gelatin in enhancing the physicochemical properties of the tested starches after DHT.

Characterization and stability investigation of rhein encapsulated microcapsules using different enteric biopolymers with pullulan and Jiuzao glutelin conjugates via Maillard reaction.

The poor water solubility and rhein (RH) stability limit its application in the functional food industry. In the present study, the RH-loaded water-in-oil-in-water nano emulsion and microcapsules were prepared using the conjugates of pullulan-Jiuzao glutelin (JG) (m/m, 2:1, PJC-2) obtained by Maillard reaction and enteric-soluble materials (polymethlacrylic acid, hydroxypropyl methylcellulose phthalate, cellulose acetate phthalate, and D-mannitol). The effects of different formulations on the microstructure, physicochemical properties, and storage stability of microcapsules were analyzed. The results showed that microcapsules exhibited stability against different external environments. The encapsulation efficiency of RH in the four enteric-soluble-PJC-2 double-deck microcapsules (70.03 ± 3.24%-91.08 ± 4.78%) was significantly improved than PJC-2 ones (61.84 ± 0.47%). The antioxidant activity and stability of RH in the microcapsules were improved (ABTS, 49.7%-113.93%; DPPH, 40.85%-101.82%; FRA, 62.32%-126.42%; and FCA, 70.58%-147.20%) after in vitro simulated digestion and extreme environmental conditions compared to free RH. This work provides a microcapsule based on PJC-2 with enteric-soluble materials for insoluble functional ingredients to improve solubility, stability, and bioactivity in the food industry.

The Role of Ancient Grains in Alleviating Hunger and Malnutrition.

Meeting the United Nation's sustainable development goals for zero hunger becomes increasingly challenging with respect to climate change and political and economic challenges. An effective strategy to alleviate hunger and its severe implications is to produce affordable, nutrient-dense, and sustainable food products. Ancient grains were long-forgotten due to the dominance of modern grains, but recently, they have been rediscovered as highly nutritious, healthy and resilient grains for solving the nutrition demand and food supply chain problems. This review article aims to critically examine the progress in this emerging field and discusses the potential roles of ancient grains in the fight against hunger. We provide a comparative analysis of different ancient grains with their modern varieties in terms of their physicochemical properties, nutritional profiles, health benefits and sustainability. A future perspective is then introduced to highlight the existing challenges of using ancient grains to help eradicate world hunger. This review is expected to guide decision-makers across different disciplines, such as food, nutrition and agronomy, and policymakers in taking sustainable actions against malnutrition and hunger.

Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition.

Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition. Grains are the staple food worldwide; hence, improving their nutritional quality can certainly be an appropriate approach to mitigate malnutrition. This review article aims to collect recent information on developing nutrient-dense grains using a sustainable and natural process known as "sprouting or germination" and to discuss novel applications of sprouted grains to tackle malnutrition (specifically undernutrition). This article discusses applicable interventions and strategies to encourage biochemical changes in sprouting grains further to boost their nutritional value and health benefits. It also explains opportunities to use spouted grains at home and in industrial food applications, especially focusing on domestic grains in regions with prevalent malnutrition. The common challenges for producing sprouted grains, their future trends, and research opportunities have been covered. This review article will benefit scientists and researchers in food, nutrition, and agriculture, as well as agrifood businesses and policymakers who aim to develop nutrient-enriched foods to enhance public health.

Editorial Overview on Emerging Thermal Food Processing Technologies.

In many cases, thermal processing technologies are necessary to provide safe food products [...].

Emerging Non-Thermal Food Processing Technologies: Editorial Overview.

According to the statistics, there is a strong consumer trend towards high-quality and healthy foods with "fresh-like" characteristics [...].

Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties.

Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 µm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 µm.

Effects of particle size and moisture content of maize grits on physical properties of expanded snacks.

The main aim of this research was to investigate the effects of simultaneous changing of maize grits particle size and moisture content on some physical properties and microstructure of the expanded snacks produced by an industrial single screw extruder. Maize grits with different particle sizes of 212-299, 300-474, 475-680, 681-870, 871-1,016, and 1,017-1,070 µm and various moisture contents of 15, 16, 17, and 18% were used to manufacture puffed products. The samples produced with larger particle sizes and higher moisture content exhibited lower water absorption and water solubility indices and less expansion and crispiness than other samples. As microstructure results revealed, these samples showed more uneven surface and thicker cross-section. Overall, controlling both moisture content and particle size of maize grits had significant effects on the quality of the snacks. However, the impact of changing particle size on the snack properties was greater than changing the moisture content. This research has implications in food industry in production of puffed snacks using extrusion process. The results provide practical and green methods of improving the quality of the snacks by choosing the appropriate feed particle size and moisture content. The approach introduced in this paper is easy to impediment in the food industry without the need to change extruder configuration or adding to the list of ingredients and additives.

Rheological Behavior of Glycyrrhiza glabra (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal.

In the present study, rheological properties of twelve different licorice root extracts were evaluated using a rotational viscometer as a function of soluble solids content (15-45 °Bx) and temperature (30-70 °C). Response Surface Methodology was used to understand the relationships between the parameters. The experimental data were then fit into mathematical models. The results, for the first time, revealed that the licorice solutions had non-Newtonian shear-thinning behaviors with flow behavior indexes of 0.24 to 0.91, depending on the licorice extract samples, temperature, and °Bx. These observations were different from those reported in the literature and the present study elaborated on reasons for such observations. Further, the shear-thinning behavior generally increased by increasing the °Bx and decreasing the temperature. In addition, the power-law model was found to be suitable for predicting the experimental data. The newly revealed information can be particularly important in designing the unit operations for licorice extract processing.

Ultrasound-assisted modification of functional properties and biological activity of biopolymers: A review.

In this review, the recent applications of power ultrasound technology in improving the functional properties and biological activities of biopolymers are reviewed. The basic principles of ultrasonic technology are briefly introduced, and its main effects on gelling, structural, textural, emulsifying, rheological properties, solubility, thermal stability, foaming ability and foaming stability and biological activity are illustrated with examples reviewing the latest published research papers. Many positive effects of ultrasound treatment on these functional properties of biopolymers have been confirmed. However, the effectiveness of power ultrasound in improving biopolymers properties depends on a variety of factors, including frequency, intensity, duration, system temperature, and intrinsic properties of biopolymers such as macromolecular structure. In order to obtain the desired outcomes, it is best to apply optimized ultrasound processing parameters and use the best conditions in terms of frequency, amplitude, temperature, time, pH, concentration and ionic strength related to the inherent characteristics of each biopolymer. This will help employ the full potential of ultrasound technology for generating innovative biopolymers functionalities for various applications such as food, pharmaceuticals, and other industries.

Structural, rheological, pasting and textural properties of granular cold water swelling maize starch: Effect of NaCl and CaCl2.

In this study granular cold water swelling (GCWS) starches were subjected to 0, 50, 100, 150 and 200 mM NaCl and CaCl2 and their effects on microstructure, rheological, pasting, and textural properties were determined. SEM images revealed that NaCl decreased the thickness of GCWS starch paste cell walls while, CaCl2 resulted in formation of denser and more homogenous pastes. The atomic force microscopy (AFM) results showed that NaCl increased the surface wrinkles of starch granules but CaCl2 reduced the roughness of starch granule surface. Zeta potential measurements showed both salts reduced the negative values and CaCl2 was more effective than NaCl. The steady shear measurements showed the shear thinning behavior of the samples. Starch pastes incorporated with NaCl had lower consistency coefficient (K) and apparent viscosity. However, the CaCl2 containing samples were more viscous. The pasting and textural parameters were increased by the increase of CaCl2 but decreased with NaCl.

Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data Modeling.

The thermoplastic and hygroscopic behaviors of date syrup (DS) challenge the DS drying process. In this context, DS was mixed with 30%, 40%, 50%, and 60% acacia gum (AG) and subjected to a drum dryer. The chemical composition, bulk density (pb), caking degree (CD), glass transition temperature (Tg), and color values of DS powders were studied. The sorption isotherms were also obtained and compared to that of those predicted by mathematical models. According to the results, increasing the AG concentration enhanced the moisture content, pb, brightness, and Tg while it reduced the CD and equilibrium moisture sorption. All DS powders had type III isotherm behavior, i.e., similar to high-sugar foods. Guggenheim-Anderson-de Boer (GAB) and Peleg models were found to be suitable for fitting the experimental data and these models explained the monolayer moisture content decrease with increasing AG concentration. These results of the present study, for the first time, verified that the AG can be used as a natural anti-plasticizer agent for DS powder production.

The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.

Bread wheat (Triticum aestivum L.) is one of the crucial cereals consumed by human beings and wheat gluten, the natural macromolecules, mainly determines the processing quality of wheat dough. The high-molecular-weight glutenin subunits (HMW-GSs) of gluten proteins are recognized as one of the main components regulating the rheological properties of dough. The overexpressed Bx7 subunit (Bx7OE) has been reported to improve wheat quality and rheological properties of dough, however its effect on secondary and micro- structures of gluten is still unclear. In this study, we evaluated the composition of main storage proteins in wheat grains of two near-isogenic lines and studied the effect of Bx7 subunit expression level on the secondary structures of gluten and micro-structure of gluten during dough mixing process. Results showed the protein content, HMW-GSs proportion in total glutenins and free sulfhydryl content increased in the flour of HMW-Bx7OE wheat line, and the accumulation of unextractable polymeric protein during grain filling stage accelerated. It was found that the content of ß-sheets in secondary structures of gluten increased and a more compact micro-structure of gluten network formed in the dough. Protein network analysis characterized and quantified the alterations in the gluten micro-structure. In the process of dough mixing, protein area, total protein length, number of junctions and branching rate reach the peak at dough development time, which was consistent with Chopin mixing profile. Interestingly, during dough mixing, the above-mentioned parameters of HMW-Bx7OE showed less changes than those of HMW-Bx7 wheat line, indicating Bx7OE improved the dough stability during mixing. To conclude, Bx7OE alters the secondary and micro- structures of gluten and thus improves the mixing and rheological properties of wheat dough.