Alternative food processing techniques and their effects on physico-chemical and functional properties of pulse starch: a review.

Thermal processing remains the key processing technology for food products. However, there are some limitations for thermal processing such as loss of sensory and nutritional quality. Furthermore, nowadays consumers are looking forward for fresh like products which are free from chemical preservatives, yet having longer shelf life. Thus, alternative processing techniques are gaining popularity among food processors to replace conventional thermal processing keeping nutritional quality, sensory attributes and food safety in mind. The alternative processing techniques such as ultrasound, gamma irradiation, high pressure processing and microwave treatment causes several modifications (structural changes, effects on swelling and solubility index, gelatinization behaviour, pasting or rheological properties, retrogradation and cooking time) in physicochemical and functional properties of pulse starches which offers several advantages from commercial point of view. This review aims to summarize the effect of different alternative processing techniques on the structure, solubility, gelatinization, retrogradation and pasting properties of various pulse starches. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05557-3.

Microwave Synthetic Routes for Shape-Controlled Catalyst Nanoparticles and Nanocomposites.

The use of microwave irradiation for the synthesis of inorganic nanomaterials has recently become a widespread area of research that continues to expand in scope and specialization. The growing demand for nanoscale materials with composition and morphology tailored to specific applications requires the development of facile, repeatable, and scalable synthetic routes that offer a high degree of control over the reaction environment. Microwave irradiation provides unique advantages for developing such routes through its direct interaction with active reaction species, which promotes homogeneous heat distribution, increased reaction rates, greater product quality and yield, and use of mild reaction conditions. Many catalytic nanomaterials such as noble metal nanoparticles and intricate nanocomposites have very limited synthetic routes due to their extreme temperature sensitivity and difficulty achieving homogeneous growth. This work presents recent advances in the use of MW irradiation methods to produce high-quality nanoscale composites with controlled size, morphology, and architecture.

Microwave-Assisted Defibrillation of Microalgae.

The first production of defibrillated celluloses from microalgal biomass using acid-free, TEMPO-free and bleach-free hydrothermal microwave processing is reported. Two routes were explored: i. direct microwave process of native microalgae ("standard"), and ii. scCO2 pre-treatment followed by microwave processing. ScCO2 was investigated as it is commonly used to extract lipids and generates considerable quantities of spent algal biomass. Defibrillation was evidenced in both cases to afford cellulosic strands, which progressively decreased in their width and length as the microwave processing temperature increased from 160 °C to 220 °C. Lower temperatures revealed aspect ratios similar to microfibrillated cellulose whilst at the highest temperature (220 °C), a mixture of microfibrillated cellulose and nanocrystals were evidenced. XRD studies showed similar patterns to cellulose I but also some unresolved peaks. The crystallinity index (CrI), determined by XRD, increased with increasing microwave processing temperature. The water holding capacity (WHC) of all materials was approximately 4.5 g H2O/g sample. The materials were able to form partially stable hydrogels, but only with those processed above 200 °C and at a concentration of 3 wt% in water. This unique work provides a new set of materials with potential applications in the packaging, food, pharmaceutical and cosmetic industries.

Effect of Microwave Heating on the Acrylamide Formation in Foods.

Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.

[Study advances of microwave processing technology in traditional Chinese medicine].

The iterative innovation of processing technology is one of the important tasks in studies on processing of traditional Chinese medicine(TCM). It is also the prerequisite for modern, refined, automatic and intelligent manufacturing of TCM pieces. Microwave processing is a new fire processing technique developed in the recent 30 years, with a unique thermodynamic form, and energy transfer and transformation laws. Moreover, it owns the advantages of a high processing efficiency, good product properties and low production energy consumption, with great application prospects. This paper introduced the study overview of microwave expansion technology in the food industry, reviewed the origin of microwave processing technology of TCM, and expounded the basic concept, principle and main purpose of microwave processing technology used in TCM. Then, the impacts of drug factors and microwave factors on the microwave processing effect were summarized, the industrial equipment that could be used for microwave processing was listed, and the impacts of microwave heating on starch, polysaccharide, protein and other components in Chinese herbal medicines were analyzed. Furthermore, the study advance of microwave processing of 14 herbs was investigated, including Aconiti Lateralis Radix Praeparaia, Galli Gigerii Endothelium Corneum and Asini Corii Colla; and the appearance and components of herbs processed by traditional processing method and microwave processing method were compared, so as to reveal the opportunities and challenges of microwave processing technology in the industrial transformation. We hoped that the systematic study of microwave processing technology could provide new ideas and techniques for the high-quality and high-level development of the TCM pieces industry in the new era, and promote its inheritance, innovation and transformation.

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products.

Overheating is still a major problem in the use of conventional heating for milk and various dairy products, because it leads to the lowering of quality and sensory and nutritional values. Microwave (MW) heating has been credited with providing superior-quality dairy-based products with extended shelf-life, representing a good alternative to conventional heat treatment. The main drawback of MW heating refers to nonuniform temperature distribution, resulting in hot and cold spots mainly in solid and semisolid products; however, MW heating has been shown to be suitable for liquid foods, especially in a continuous fluid system. This review aims to describe the main factors and parameters necessary for the application of MW heating technology for dairy processing, considering the theoretical fundamentals and its effects on quality and safety aspects of milk and dairy products. MW heating has demonstrated great ability for the destruction of pathogenic/spoilage microorganisms and their spores, and also inactivation of enzymes, thereby preserving fresh characteristics of dairy products.

On-Demand Microwave-Assisted Fabrication of Gelatin Foams.

Ultraporous gelatin foams (porosity >94%, ρ ≈ 0.039⁻0.056 g/cm³) have been fabricated via microwave radiation. The resulting foam structures are unique with regard to pore morphology (i.e., closed-cell) and exhibit 100% macroporosity (pore size 332 to 1700 µm), presence of an external skin, and densities similar to aerogels. Results indicate that the primary foaming mechanism is governed by the vaporization of water that is tightly bound in secondary structures (i.e., helices, ß-turns, ß-sheets) that are present in dehydrated gelatin films but not present in the foams after microwave radiation (700 Watts).

Production of Minor Ginenosides from Panax notoginseng by Microwave Processing Method and Evaluation of Their Blood-Enriching and Hemostatic Activity.

A green solvent extraction technology involving a microwave processing method was used to increase the content of minor ginsenosides from Panax notoginseng. This article aims to investigate the optimization of preparation of the minor ginsenosides by this microwave processing method using single-factor experiments and response surface methodology (RSM), and discuss the blood-enriching activity and hemostatic activity of the extract of microwave processed P. notoginseng (EMPN) The RSM for production of the minor ginsenosides was based on a three-factor and three-level Box-Behnken design. When the optimum conditions of microwave power, temperature and time were 495.03 W, 150.68 °C and 20.32 min, respectively, results predicted that the yield of total minor ginsenosides (Y9) would be 93.13%. The actual value of Y9 was very similar to the predicted value. In addition, the pharmacological results of EMPN in vivo showed that EMPN had the effect of enriching blood in N-acetylphenylhydrazine (APH) and cyclophosphamide (CTX)-induced blood deficient mice because of the increasing content of white blood cells (WBCs) and hemoglobin (HGB) in blood. Hemostatic activity in vitro of EMPN showed that it had significantly shortened the clotting time in PT testing (p < 0.05). The hemostatic effect of EMPN was mainly caused by its components of Rh4, 20(S)-Rg3 and 20(R)-Rg3. This microwave processing method is simple and suitable to mass-produce the minor ginsenosides from P. notoginseng.

Review of conventional and novel food processing methods on food allergens.

With the turn of this century, novel food processing techniques have become commercially very important because of their profound advantages over the traditional methods. These novel processing methods tend to preserve the characteristic properties of food including their organoleptic and nutritional qualities better when compared with the conventional food processing methods. During the same period of time, there is a clear rise in the populations suffering from food allergies, especially infants and children. Though, this fact is widely attributed to the changing livelihood of population in both developed and developing nations and to the introduction of new food habits with advent of novel foods and new processing techniques, their complete role is still uncertain. Under the circumstance, it is very important to understand the structural changes in the protein as food is processed to comprehend whether the specific processing technique (conventional and novel) is increasing or mitigating the allergenicity. Various modern means are now being employed to understand the conformational changes in the protein which can affect the allergenicity. In this review, the processing effects on protein structure and allergenicity are discussed along with the insinuations of recent studies and techniques for establishing a platform to investigate future pathway to reduce or eliminate allergenicity in the population.

Development of low fat potato chips through microwave processing.

Since snacks high in fats are known to be a significant source of fat and energy intake, these have been put in high dietary restraint category. Therefore, an attempt was made to process potato chips through microwave processing without incorporation of any oil in potato chips. Microwave processing of potato chips was done using microwave power varying from 180 to 600 W using constant sample size. Among eleven different drying models, Parabolic model was found to be the best fit through non-linear regression analysis to illustrate drying kinetics of potato chips. The structural, textural and colour attributes of microwaved potato chips were similar to commercial fried potato chips. It was found that at 600 W after 2.5-3.0 min of processing, potato chips gained the fracturability and crispiness index as that of commercial fried chips. Microwave processing was found suitable for processing of potato chips with low fat content (~3.09 vs 35.5 % in commercial preparation) and with acceptable sensory scores (≥7.6 on 9.0 point on hedonic scale vs 8.0 of control preparation).

Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations.

This study employed a home-use test to explore the sensory perception and evoked emotions of older adults in the assessment of chicken pasta meals with different salt concentrations. Ready-to-eat (RTE) meals with three salt levels (100%, 75%, and 50%) and two treatments-with and without added herbs-were tested. Multiple sensory attributes and overall meal liking were evaluated by participants (n = 54; 60-86 years of age) with hedonic and just-about-right scores. Twenty-five food-evoked emotions were also tested. Sensory results suggested a 50% salt reduction is possible with minimal impact on the overall liking, while a 25% salt reduction did not affect the saltiness and flavor liking of the meals. Herb addition positively impacted the aroma, flavor, and spiciness liking of the meals. The emotions that differed (p < 0.05) among meals were active, aggressive, bored, calm, happy, and wild, with the meals with herbs added eliciting more positive emotions. A questionnaire elicited information about participants' interest in healthy eating, food technology neophobia, and picky behaviors to determine the influence of these factors on participants' salt consumption habits. Sensory acceptance data combined with questionnaires explored what influenced this group of older adults in their acceptance of and interest in RTE meals.

Scanning Electron Microscopy.

Scanning electron microscopy (SEM) remains distinct in its ability to allow topographical visualization of structures. Key elements to consider for successful examination of biological specimens include appropriate preparative and imaging techniques. Chemical processing induces structural artifacts during specimen preparation, and several factors need to be considered when selecting fixation protocols to reduce these effects while retaining structures of interest. Particular care for proper dehydration of specimens is essential to minimize shrinkage and is necessary for placement under the high-vacuum environment required for routine operation of standard SEMs. Choice of substrate for mounting and coating specimens can reduce artifacts known as charging, and a basic understanding of microscope settings can optimize parameters to achieve desired results. This article describes fundamental techniques and tips for routine specimen preparation for a variety of biological specimens, preservation of labile or fragile structures, immune-labeling strategies, and microscope imaging parameters for optimal examination by SEM. © 2024 The Authors. Current Protocols published by Wiley Periodicals LLC. Basic Protocol 1: Chemical preparative techniques for preservation of biological specimens for examination by SEM Alternate Protocol 1: Practical considerations for the preparation of soft tissues Alternate Protocol 2: Removal of debris from the exoskeleton of invertebrates Alternate Protocol 3: Fixation of colonies grown on agar plates Alternate Protocol 4: Stabilization of polysaccharide structures with alcian blue and lysine Alternate Protocol 5: Preparation of non-adherent particulates in solution for SEM Support Protocol 1: Application of thin layer of adhesive on substrate to improve adherence Support Protocol 2: Poly-L-lysine coating specimen substrates for improved adherence Support Protocol 3: Microwave processing of biological specimens for examination by SEM Basic Protocol 2: Critical point drying of specimens Alternate Protocol 6: Chemical alternative to critical point drying Basic Protocol 3: Sputter coating Alternate Protocol 7: Improved bulk conductivity through "OTOTO" Basic Protocol 4: Immune-labeling strategies Alternate Protocol 8: Immune-labeling internal antigens with small gold probes Alternate protocol 9: Quantum dot or fluoronanogold preparations for correlative techniques Basic Protocol 5: Exposure of internal structures by mechanical fracturing Basic Protocol 6: Exposure of internal structures of tissues by fracturing with liquid nitrogen Basic Protocol 7: Anaglyph production from stereo pairs to produce 3D images.

Microwave processing technology influences the functional and structural properties of fish gelatin.

The objective of this study was to evaluate the effects of microwave processing technology (MPT, 240-800 W, 1 and 4 min) on the functional and structural properties of fish gelatin (FG). It showed that MPT could increase gel strength and texture properties of FG, especially for 240 W. MPT greatly increased emulsifying activity index (EAI) of FG, but decreased its emulsion stability index (ESI). Rheology results showed that MPT increased viscosity of FG, but decreased gelation times. Intrinsic fluorescence and Fourier transform infrared (FTIR) spectroscopy results indicated that MPT could unfold gelatin, contributing to the formation of H-bonds. Scanning electron microscopy (SEM) analysis revealed that low power and short time of MPT-treated gelatin gels had much more dense and less voids. This work provided guidance for the applications of MPT to improve the functional properties of FG, and the results show that MPT-treated FG can replace mammalian gelatin and meet the religious requirement.

Sequential Solidification of Metal Powder by a Scanning Microwave Applicator.

This study examines the fundamental feasibility of sequential metal-powder solidification by localized microwave-heating (LMH) provided by a scanning, all-solid-state microwave applicator. This continuous process is considered for the additive manufacturing (AM) and 3D printing (3DP) applications of metal parts. In previous studies, we employed LMH for the incremental solidification of small batches of metal powder in a stepwise vertical manner. Here, we study a continuous lateral LMH process, layer by layer, in a fashion similar to laser scanning in powder beds, as performed in common laser-based AM systems. LMH solidification at scanning rates of ~1 mm3/s is obtained in bronze powder using ~0.25-kW microwave power. The effect is studied here by LMH scanning in one lateral dimension (~20-mm long) in layers, each of ~1-4 mm thickness and ~2-4 mm width (mechanically confined). Imperfect solid bars of ~20×4×5 mm3 are obtained with rough surfaces. Their joining in an L shape is also demonstrated. The experimental solidified products are tested, and their hardness and density properties are found to be comparable to laser-based AM products. The capabilities and limitations of the LMH scanning concept for metal-powder solidification are evaluated. The potential feasibility of a solid-state LMH-AM technology is discussed.

Effect of Microwave-Assisted Synthesis and Sintering of Lead-Free KNL-NTS Ceramics.

Lead-free piezoelectric powders (K0.44Na0.52Li0.04)(Nb0.82Ta0.10Sb0.04)O3 were obtained by conventional and microwave-assisted reactive heating. Firstly, the synthesis of the material was carried out following the mixed oxide route and employing both traditional methods and microwave technology. Thermogravimetry, X-ray diffraction, field emission scanning electron microscopy and electrical properties analyses were evaluated. X-ray diffraction of the powders calcined by the microwave process shows the formation of perovskite structure with orthorhombic geometry, but it is possible to observe the presence of other phases. The presence of the secondary phases found can have a great influence on the heating rate during the synthesis on which the kinetics of the reaction of formation of the piezoelectric compound depend. The calcined powder was sintered at different temperatures by conventional and non-conventional processes. The microstructure of the ceramics sintered by microwave at 1050 °C for 10 min shows perovskite cubes with regular geometry, of size close to 2-5 µm. However, the observed porosity (~8%), the presence of liquid phase and secondary phases in the microstructure of the microwave sintered materials lead to a decrease of the piezoelectric constant. The highest d33 value of 146 pC/N was obtained for samples obtained by conventional at 1100 °C 2 h compared to samples sintered by microwave at 1050 °C 10 min (~15 pC/N).

Rapid Synthesis of Kaolinite Nanoscrolls through Microwave Processing.

Kaolinite nanoscrolls (NScs) are halloysite-like nanotubular structures of great interest due to their ability to superimpose halloysite's properties and applicability. Especially attractive is the ability of these NScs to serve as reaction vessels for the uptake and conversion of different chemical species. The synthesis of kaolinite NScs, however, is demanding due to the various processing steps that lead to extended reaction times. Generally, three intercalation stages are involved in the synthesis, where the second step of methylation dominates others in terms of duration. The present research shows that introducing microwave processing throughout the various steps can simplify the procedure overall and reduce the synthesis period to less than a day (14 h). The kaolinite nanoscrolls were obtained using two final intercalating agents, aminopropyl trimethoxy silane (APTMS) and cetyltrimethylammonium chloride (CTAC). Both produce abundant NScs, as corroborated by microscopy measurements as well as the surface area of the final products; APTMS intercalated NScs were 63.34 m2/g, and CTAC intercalated NScs were 73.14 m2/g. The nanoscrolls averaged about 1 µm in length with outer diameters of APTMS and CTAC intercalated samples of 37.3 ± 8.8 nm and 24.9 ± 6.1 nm, respectively. The availability of methods for the rapid production of kaolinite nanoscrolls will lead to greater utility of these materials in technologically significant applications.

Synthesis of Ti6Al4V/SrFHA Composites by Microwave-Assisted Liquid Phase Deposition and Calcination.

The feasibility of synthesis of Ti6Al4V/SrFHA (Ca9.37Sr0.63(PO4)6F2) composites via coating strontium and fluorine co-doped HA to Ti6Al4V substrate by microwave-assisted liquid phase deposition and calcination was evaluated, with a focus on the effect of the deposition temperature from 30 °C to 70 °C. The outcomes demonstrate that strontium and fluorine can be successfully doped into HA to form a SrFHA coating with modified micromorphology which is deposited on the alloy. When the deposition temperature was 50 °C, the coating with the largest uniform continuous SrFHA coverage was obtained. After calcination, the adhesion strength and Vickers microhardness of the Ti6Al4V/SrFHA composite increased from 0.68 MPa and 323 HV to 2.41 MPa and 329 HV, respectively, with a decrease in the water contact angle from 10.88° to 7.24°, exhibiting enhancement of both mechanical properties and wettability. Moreover, the composite obtained at the deposition temperature of 50 °C exhibited good bioactivity based on the simulate body fluid (SBF) test. On account of the above features primarily as a result of the combined effect of the co-doping of strontium and fluorine, high crystallinity of SrFHA, large surface roughness, and formation of the titanium oxide transition layer, the Ti6Al4V/SrFHA composite shows great potential in dental implantology.

The Influence of Microwave Treatments on Bioactive Compounds and Antioxidant Capacity of Mentha piperita L.

Microwave extraction is becoming a popular option in many fields, especially for bioactive compounds from medicinal plants. This paper addresses the application of microwaves in the process of extracting bioactive compounds (phenols, flavonoids, chlorophyll) from peppermint with antioxidant capacity in order to highlight the influence of the microwave field on the quality of the final product in comparison with the control samples. The Mentha piperita L. is a rich source of phenols. The total phenol content after applying the MW treatments significant increased and varied between 25.000 ± 1.992 and 391.687 ± 20.537 mg GAE/100 g dw compared to the untreated sample (8.089 ± 2.745 mg GAE/100 g dw). The same trend was also recorded in the case of the flavonoid and pigment content in peppermint leaves following the application of microwave treatments. The obtained results were investigated using chemometric multivariate analysis. The main purpose of our research was to compare the possibilities of total or partial substitution of conventional extraction technologies with the microwave extraction technology, and also to highlight the existing differences in the amount of total phenols and flavonoids extracted from peppermint plants in different processing conditions. Through microwave processing, a significant increase in polyphenolic compounds is obtained.

Microwave versus Conventional Sintering of NiTi Alloys Processed by Mechanical Alloying.

The present study shows a comparison between two sintering processes, microwave and conventional sintering, for the manufacture of NiTi porous specimens starting from powder mixtures of nickel and titanium hydrogenation-dehydrogenation (HDH) milled by mechanical alloying for a short time (25 min). The samples were sintered at 850 °C for 15 min and 120 min, respectively. Both samples exhibited porosity, and the pore size results are within the range of the human bone. The NiTi intermetallic compound (B2, R-phase, and B19') was detected in both sintered samples through X-ray diffraction (XRD) and electron backscattering diffraction (EBSD) on scanning electron microscopic (SEM). Two-step phase transformation occurred in both sintering processes with cooling and heating, the latter occurring with an overlap of the peaks, according to the differential scanning calorimetry (DSC) results. From scanning electron microscopy/electron backscatter diffraction, the R-phase and B2/B19' were detected in microwave and conventional sintering, respectively. The instrumented ultramicrohardness results show the highest elastic work values for the conventionally sintered sample. It was observed throughout this investigation that using mechanical alloying (MA) powders enabled, in both sintering processes, good results, such as intermetallic formation and densification in the range for biomedical applications.

Improvement of Heating Uniformity by Limiting the Absorption of Hot Areas in Microwave Processing of CFRP Composites.

Carbon fiber reinforced polymer (CFRP) composites are integral to today's industries. Curing or consolidation are vital processes for manufacturing CFRP components. Microwave processing has many advantages compared with conventional processing technologies using ovens or autoclaves; however, the uneven temperature distribution caused by the non-uniform microwave field has a significant influence on the quality of the cured products. In this study, we propose a new idea to solve this problem, i.e., limiting the absorption of hot areas. Under such circumstances, cold ones can catch up with them more easily. To adjust the absorbing capability of the CFRP laminate, periodically arranged metallic resonance structures supported by a dielectric spacer are introduced on its surface. The dielectric spacer, made of epoxy matrix and strontium titanate particles, is designed to possess a dielectric constant positively related to temperatures. In this situation, the microwave absorption (2.45 GHz) of the metal-dielectric-CFRP configuration is changed from 97.6% at room temperature to 55.9% at 150 °C continuously. As a result, a reduction of 43.1% in maximum temperature difference and 89% in standard deviation has been achieved.