Ultrasonic processing: effects on the physicochemical and microbiological aspects of dairy products.

Dairy products that are contaminated by pathogenic microorganisms through unhygienic farm practices, improper transportation, and inadequate quality control can cause foodborne illness. Furthermore, inadequate storage conditions can increase the microflora of natural spoilage, leading to rapid deterioration. Ultrasound processing is a popular technology used to improve the quality of milk products using high-frequency sound waves. It can improve food safety and shelf life by modifying milk protein and fats without negatively affecting nutritional profile and sensory properties, such as taste, texture, and flavor. Ultrasound processing is effective in eliminating pathogenic microorganisms, such as Salmonella, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. However, the efficiency of processing is determined by the type of microorganism, pH, and temperature of the milk product, the frequency and intensity of the applied waves, as well as the sonication time. Ultrasound processing has been established to be a safe and environmentally friendly alternative to conventional heat-based processing technologies that lead to the degradation of milk quality. There are some disadvantages to using ultrasound processing, such as the initial high cost of setting it up, the production of free radicals, the deterioration of sensory properties, and the development of off-flavors with lengthened processing times. The aim of this review is to summarize current research in the field of ultrasound processing and discuss future directions.

3D printing: trends and approaches toward achieving long-term sustainability in the food industry.

Global food security has recently been under serious threat from the rapid rise in the world's population, the problems brought on by climate change, and the appearance of new pandemics. As a result, the need for novel and innovative solutions to solve the existing problems and improve food sustainability has become crucial. 3D printing is expected to play a significant role in providing tangible contributions to the food industry in achieving sustainable development goals. The 3D food printing holds the potential to produce highly customized food in terms of shape, texture, flavor, structure and nutritional value and enable us to create new unique formulations and edible alternatives. The problem of whether the cost of the printed meal and 3D printing itself can be sustainably produced is becoming more and more important due to global concerns. This review intends to provide a comprehensive overview of 3D printed foods with an overview of the current printing methodologies, illustrating the technology's influencing factors, and its applications in personalized nutrition, packaging, value addition, and valorization aspects to fully integrate sustainability concerns thus exploring the potential of 3D food printing.

Radical species generating technologies for decontamination of Listeria species in food: a recent review report.

Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review.

Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment-induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in-depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.

Black soybean (Glycine max (L.) Merr.): paving the way toward new nutraceutical.

Black soybean (BS) is a nutritious legume that is high in proteins, essential amino acids, dietary fiber, vitamins, minerals, anthocyanins, phenolic acids, isoflavones, and flavones. Traditional approaches for extracting BS bioactive compounds are commonly employed because they are simple and inexpensive, but they use toxic solvents and have lower yields. As a result, new extraction techniques have been developed, such as microwave, ultrasound, and enzyme-assisted extraction. Modern approaches are less harmful to the environment, are faster, and produce higher yields. The major anthocyanin in the BS seed coat was discovered as cyanidin-3-O-glucoside, accounting for nearly 75% of the total anthocyanins. BS and its seed coat also contains phenolic acids (p-hydroxybenzoic, gallic, vanillin, syringic acid), isoflavones (daidzein, glycitein and genistein), flavones, flavonols, flavanones, and flavanols. Bioactive compounds present in BS exhibit antioxidant, anti-cancerous, anti-diabetic, anti-obesity, anti-inflammatory, cardio and neuroprotective activities. The characterization and biological activity investigation of these bioactive compounds has provided researchers and food manufacturers with valuable information for developing functional food products and nutraceutical ingredients. In this review, the nutritional makeup of BS is reviewed, and the paper seeks to provide an insight of bioactive compound extraction methods as well as bioactive compounds identified by various researchers. The biological activities of BS extracts and their potential applications in food products (noodles), biodegradable films (pH sensitive film), and therapeutic applications (wound healing and anti-inflammation) are also discussed in the study. Therefore, BS have enormous potential for use in developing functional foods and nutraceutical components. This is the first review of its sort to describe and explain various extraction methodologies and characterization of bioactives, as well as their biological activity recorded in diverse works of literature, making it possible for food manufacturers and scientists to get a quick overview.

Cold plasma: a promising technology for improving the rheological characteristics of food.

At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold plasma treatment is one of the leading breakthrough technologies for several food processing applications. The beneficial response of cold plasma processing on food quality characteristics is widely accepted as a substitution technique for new food manufacturing practices. This review aims to elaborate and offer crispy innovative ideas on cold plasma application in various food processing channels. It highlights the scientific approaches on the principle of generation and mechanism of cold plasma treatment on rheological properties of foods. It provides an overview of the behavior of cold plasma in terms of viscosity, crystallization, gelatinization, shear stress, and shear rate. Research reports highlighted that the cold plasma treated samples demonstrated a pseudoplastic behavior. The published literatures indicated that the cold plasma is a potential technology for modification of native starch to obtain desirable rheological properties. The adaptability and environmentally friendly nature of non-thermal cold plasma processing provide exclusive advantages compared to the traditional processing technique.

Review of Cocos nucifera L. testa-derived phytonutrients with special reference to phenolics and its potential for encapsulation.

Coconut (Cocos nucifera L.) and its value-added products are rich in medium chain triglycerides, polyphenols and flavonoids with a significant anti-oxidant potential. However, coconut and its products are underutilized for the development of nutraceuticals. Coconut testa is a brown cover of the endosperm, which is characterized with the considerable amount of phytonutrients, especially phenolics and flavonoids. The nutrient rich coconut testa is generally diverted for the production of animal feed or abandoned. Around 10-15% of the coconut kernel is removed as testa while preparing coconut desiccated powder. The coconut testa from the virgin coconut oil (VCO) industry also remains underutilized. Nevertheless, biochemical characterization of coconut testa has revealed its enormous anti-oxidant and nutraceutical potential. On the other hand there are reports describing the suitable encapsulation techniques to develop nutraceuticals from the plant-derived bioactives. In this context this review explores the prospect of utilizing the coconut testa-derived phytonutrients in developing a nutraceutical product.

Understanding the factors affecting the surface chemical composition of dairy powders: a systematic review.

Dairy powder, with abundant chemical components such as protein, fat, and lactose possessing diverse physical and chemical structures, can exhibit a surface composition distinct from its bulk content during the conversion of liquid milk into dry powder. Surface chemical composition is a significant parameter in the dairy industry, as it is directly associated with the techno-functional properties of dairy powder products. The current work provides an overview of the factors influencing the surface composition of dairy powders such as the bulk composition of raw milk (animal source and formulation), liquid dairy processing (homogenization, thermal treatment, and evaporation), the drying process (drying methods as well as operating conditions during the most commonly used spray drying), and storage conditions (temperature, relative humidity, and duration). The underlying mechanisms involved in the variations of particle surface composition include the mechanical properties of emulsion, milk fat globules redistribution caused by mechanical forces, adsorption competition and interactions of ingredients at the water/air interface, dehydration-induced alterations in particle structure, corresponding solid/solutes segregation differentiation during spray drying, and lactose crystallization-induced increase in surface fat during storage. Additionally, future research is suggested to explore the effects of emerging processing technologies on the surface composition modification of dairy powders.

Influence of ozone treatment on functional and rheological characteristics of food products: an updated review.

In this milieu, ozone technology has emerged as an avant-garde non-thermal mode of disinfection with potential applications in the food industry. This eco-friendly technology has a comprehendible adeptness in replacing alternative chemical sanitizers and is recognized as a generally safe disinfectant for fruits and vegetables. Several researchers have been focusing on the biochemical impacts of ozone on different quantitative and qualitative aspects of fruits and vegetables. A collection of those works is presented in this review highlighting the effect of ozone on the functional, antioxidant, and rheological properties of food. This can be a benevolent tool for discovering the processing states of ozone applications and ensuing influence on safety and quality attributes of previously studied foods and opening further research areas. It extends shelf life and never leaves any harmful residues on the product since it decomposes to form oxygen. It was seen that the impact on a specific property of food was dependent on the ozone concentration and treatment time, and the adverse effects of ozone exposure can be alleviated once the processing conditions are optimized. The present review can be used as a baseline for designing different food processing operations involving ozone.

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food.

The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf-stable food for a large population. Long-established techniques such as heating, drying, and freezing have been associated with nutrient loss and high energy consumption. This trend has drawn attention to the practice of employing ozone in several food applications owing to its significant disinfectant and antimicrobial efficiency. The aqueous form of ozone has been found to show greater efficacy than its gaseous form, with faster decomposition rates leaving no harmful residues. The current study presents an overview of the latest scientific literature on the properties, chemistry, and generation of aqueous ozone, emphasizing the factors affecting process efficiency. The review scrupulously focuses on food decontamination, starch modification, pesticide degradation, and seed germination effects of aqueous ozone, highlighting the optimum processing parameters and salient findings of some major studies. A brief insight into the limitations and future trends has also been presented. Aqueous ozone has been acclaimed to have the potential to cause significant changes in the food matrix that could result in constructive modifications with outcomes entirely dependent on the processing conditions. Indirect and direct reactions involving hydroxyl radical and molecular oxygen atoms, respectively, form the basis of the ozone reaction in aqueous media, providing a distinctive kind of advanced oxidation process that offers certain crucial benefits. With a shorter half-life in water as compared to air, the rapid decomposition of aqueous ozone to oxygen, leaving no harmful residues, adds to its advantages.

Ozone in wineries and wine processing: A review of the benefits, application, and perspectives.

Ozone (O3 ) is an emerging eco-friendly technology that has been widely used in the beverage industry due to its broad spectrum of usages, such as fermentation, microbial inactivation, Clean-in-Place (CIP) systems, and postharvest treatment. Wine is among the most financially profitable sectors of the beverage industry. Ozone technology as an alternative approach to conventional methods to inhibit microbes in wine processing and wineries has attracted researchers' attention as this emerging technology will probably play important roles in wineries in the future. This review discusses the prospective applications of ozone in winemaking and wineries and elaborates on ozone's antimicrobial effects on the control of the broad spectrum of microorganisms during wine processing. Also, this paper provides discussions on its effects of O3  on wine quality and the benefits this emerging technology can bring to wineries. Ozone treatments can improve yeast fermentation by impacting the yeast ecology of postharvested wine grapes, mainly by affecting apiculate yeasts and adjusting the population of undesirable yeasts, such as Brettanomyces spp., during the fermentation process. Furthermore, ozone treatment may enhance wine's anthocyanin concentration, physicochemical properties, color, pH, oxidative stability, and concentration of pleasant volatile compounds and esters. This article presents important information to have a better understanding of the impact of ozone treatment on different stages of wine preparation.

Low-density polyethylene based nanocomposite packaging films for the preservation of sugarcane juice.

Low density polyethylene (LDPE) based nanocomposite films made from different levels of nanoclay, compatibilizer and thickness were evaluated for the storage stability of sugarcane juice for 60 days under ambient condition. During the storage period, important physico-chemical properties such as pH, total sugars, total soluble solids and overall acceptability were decreased with respect to increased level of nanoclay and compatibilizer as well as decreased thickness of film. Total plate count was nil till the storage period of 15 days and then there was an increase in microbial population. Similarly, the overall color difference was also increased during the storage period. The better storage stability with respect to biochemical characteristics, overall acceptability and microbial load was recorded in the 100 µm thick LDPE nano composite films developed from 93 percent LDPE, 2 percent nanoclay and 5 percent compatibilizer.

Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream.

The investigation was aimed to understand the effect of coconut milk, tender coconut pulp, tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice cream formulations were laid out to substitute the major ingredients of ice cream such as, dairy milk and butter with coconut milk, skim milk powder with tender coconut pulp, refined sugar with coconut sugar and potable water with tender coconut water. Two of the formulations were exclusively non-dairy, third one was the standard dairy ice cream, fourth formulation was with the inclusion of coconut sugar in the standard ice cream and the fifth one was standard ice cream with tender coconut and coconut sugar. Proximate composition of the raw materials revealed that coconut milk, tender coconut pulp and coconut sugar can contribute to the solids-non-fat content in ice cream. Significant effect (p< 0.01) was observed on physico-chemical qualities of the mix and ice cream. Total solids, density and total soluble solids of the ice cream mixes were positively correlated. Density, one of the key physical parameters was ranged from 0.98 to 1.13 g/ cm3. Though coconut milk is acidic, the percent titratable values were within the limit. Non- dairy ice cream formulations obtained lower overrun (p < 0.001). There was a negative correlation between percent fat of ice cream and overrun. Crude fat and protein contents of the ice creams were ranged from 10.52-11.62 % and 3.42-4.94 % respectively. Inclusion of coconut products resulted in increased total phenolics and minerals (ash). Non-dairy formulations were preferred over dairy counterpart with respect to flavour and taste during the sensory evaluation carried out with four different age groups. Thus, the study enlightens the potential scope of utilization coconut products in ice cream industry. It also gave a lead towards developing non-dairy/ vegan delicacy on coconut. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05279-y.

Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review.

BACKGROUND: The viral infections can be highly contagious and easily transmissible, which even can lead to a pandemic, like the recent COVID-19 outbreak, causing massive deaths worldwide. While, still the best practical way to prevent the transmission of viruses is to practice self-sanitation and follow social distancing principles, enhancing the individual's immunity through the consumption of proper foods containing balanced nutrients can have significant result against viral infections. Foods containing nutrients such as vitamins, minerals, fatty acids, few polysaccharides, and some non-nutrients (i.e. polyphenols) have shown therapeutic potential against the function of viruses and can increase the immunity of people. SCOPE AND APPROACH: The results of conducted works aiming for studying the potential antiviral characteristics of diverse groups of foods and food's nutrients (in terms of polysaccharides, proteins, lipids, vitamins, and minerals) are critically discussed. KEY FINDINGS AND CONCLUSION: Nutrients, besides playing an important role in maintaining normal physiology of human's body and healthiness, are also required for enhancing the immunity of the body and can be effective against viral infections. They can present antiviral capacity either by entering into the defensive mechanism directly through interfering with the target viruses, or indirectly through activating the cells associated with the adaptive immune system. During the current situation of COVID-19 pandemic (the lack of proper curative viral drug), enhancing the immunity of individual's body through proposing the appropriate diet (rich in both macro and micro-nutrients) is one of few practical preventive measures available in fighting against Coronaviruses, this significant health-threatening virus, as well as other viruses in general.

Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation.

The study on fermentation kinetics of the coconut inflorescence sap is important to understand its shelf life at different storage conditions and to develop suitable value added products. The coconut inflorescence sap collected by using in-house developed coco-sap chiller device is called Kalparasa. The fermentation characteristics of Kalparasa were investigated at every 1-h interval under ambient (31 ± 2 °C) and refrigerated (5 ± 1 °C) storage conditions. The results reveal that pH of the sap and total sugar content decline rapidly under ambient conditions than under refrigerated conditions. Acidity, turbidity, and reducing sugar content significantly (p < 0.001) increases for the sap stored under ambient conditions. The reaction rate constant (k) of the vitamin C and total sugar degradation increases with the atmospheric fermentation. The degradation kinetics of vitamin C and total sugar in Kalparasa during natural fermentation (ambient condition) follow second-order equation whereas the reducing sugar follows the first-order equation.

Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review.

Consumers rely on product labels to make healthy choices, especially with regard to the glycemic index (GI) and glycemic load (GL), which identify foods that stabilize blood sugar. Employing both thermal and nonthermal processing techniques can potentially reduce the GI, contributing to improved blood sugar regulation and overall metabolic health. This study concentrates on the most current advances in GI-reduction food processing technologies. Food structure combines fiber, healthy fats, and proteins to slow digestion, reducing GI. The influence of thermal approaches on the physical and chemical modification of starch led to decreased GI. The duration of heating and the availability of moisture also determine the degree of hydrolysis of starch and the glycemic effects on food. At a lower temperature, the parboiling revealed less gelatinization and increased moisture. The internal temperature of the product is raised during thermal and nonthermal treatment, speeds up retrogradation, and reduces the rate of starch breakdown.

Seaweed-based biopolymers for food packaging: A sustainable approach for a cleaner tomorrow.

With the increasing environmental and health consequences of uncontrolled plastic use, the scientific community is progressively gravitating toward biodegradable and ecofriendly packaging alternatives. Seaweed polysaccharides have attracted attention recently because of their biodegradability, nontoxicity, antioxidant properties, and superior film-forming ability. However, it has some limitations for packaging applications, such as low tensile strength, water solubility, and only modest antimicrobial properties. The incorporation of biopolymers, nanoparticles, or organic active ingredients enhances these characteristics. This review encapsulates the contemporary research landscape pivoting around the role of seaweed polysaccharides in the development of bioplastics, active packaging solutions, edible films, and protective coatings. A meticulous collation of existing literature dissects the myriad food application avenues for these marine biopolymers, emphasizing their multifaceted physical, mechanical, thermal, and functional attributes, including antimicrobial and antioxidant. A key facet of this review spotlights environmental ramifications by focusing on their biodegradability, reinforcing their potential as a beacon of sustainable innovation. This article delves into the prevalent challenges that stymie large-scale adoption and commercialization of seaweed-centric packaging, offering a comprehensive perspective on this burgeoning domain.

Influences of emerging drying technologies on rice quality.

Rice is an important staple food in the world. Drying is an important step in the post-harvest handling of rice and can influence rice qualities and thus play a key role in determining rice commercial and nutritional value. In rice processing, traditional drying methods may lead to longer drying times, greater energy consumption, and unintended quality losses. Thus, it is imperative to improve the physical, chemical, and milling properties of rice while preserving its nutritional value, flavor, and appearance as much as possible. Additionally, it is necessary to increase the efficiency with which heat energy is utilized during the thermal processing of freshly harvested paddy. Moreover, this review provides insights into the current application status of six different innovative drying technologies such as radio frequency (RF) drying, microwave (MW) drying, infrared (IR) drying, vacuum drying (VD), superheated steam (SHS) drying, fluidized bed (FB) drying along with their effect on the quality of rice such as color, flavor, crack ratio, microstructure and morphology, bioactive components and antioxidant activity as well asstarch content and glycemic index. Dielectric methods of drying due to volumetric heating results in enhanced drying rate, improved heating uniformity, reduced crack ratio, increased head rice yield and better maintain taste value of paddy grains. These novel emerging drying techniques increased the interactions between hydrated proteins and swollen starch granules, resulting in enhanced viscosity of rice flour and promoted starch gelatinization and enhanced antioxidant activity which is helpful to produce functional rice. Moreover, this review not only highlights the existing challenges posed by these innovative thermal technologies but also presents potential solutions. Additionally, the combination of these technologies to optimize operating conditions can further boost their effectiveness in enhancing the drying process. Nevertheless, future studies are essential to gain a deeper understanding of the mechanism of quality changes induced by emerging processing technologies. This knowledge will help expand the application of these techniques in the rice processing industry.

Development and characterization of rigid packaging material using cellulose/sugarcane bagasse and natural resins.

Composites developed from cellulose and natural resins have received much attention due to their low cost and positive environmental impact. Knowledge of the mechanical and degradation characteristics of cellulose based composite boards is essential to obtain indications of the strength and degradability of the resulting rigid packaging material. The composite was prepared with sugarcane bagasse and hybrid resin (a combination of epoxy and natural resin such as dammar, pine, and cashew nut shell liquid) with the mixing ratios (Bagasse fibers: Epoxy resin: Natural resin) 1:1:1.5, 1:1:1.75, and 1:1:2 using compression moulding method. Tensile strength, young's modulus, flexural strength, soil burial weight loss, microbial degradation, and CO2 evolution was determined. Cashew nut shell liquid (CNSL) resin-incorporated composite boards in the mixing ratio of 1:1:2 gave maximum flexural strength (5.10 MPa), tensile strength (3.10 MPa), and tensile modulus (0.97 MPa). The maximum degradation in soil burial test and CO2 evolution between the boards made using natural resin was found in the composite boards incorporated with CNSL resin with a mixing ratio of 1:1:1.5 were 8.30 % and 12.8 % respectively. The maximum weight loss percentage (3.49) in microbial degradation analysis was found in the composite board made using dammar resin in the mixing ratio of 1:1:1.5.

Design, development and evaluation of a tractor mounted air blast sprayer for coconut and arecanut.

A tractor mounted air blast sprayer was designed and developed to reduce the drudgery involved in the manual spraying of pesticide by climbing coconut tree. The sprayer mounted on a small tractor, prime mover, is operated by the power taken from its power take off (PTO). In this study, the influence of two important parameters viz., blower speed (2250 and 3000 rpm) and tractor speed (1.5 and 2.5 km h-1) at different heights on the spray characteristics such as volume mean diameter (VMD), droplet density, and spray deposition were collected and analysed. The tractor speed of 1.5 kmh-1 and blower speed of 3000 rpm was observed at recommended VMD between 100-200 µm at a height above 21 m. Hence, the tractor speed of 1.5 kmh-1 and blower speed of 3000 rpm was selected for field evaluation. The mean height of the coconut tree in the tested field was 24 m. The mean droplet size and deposition were observed at 124 µm and 7.2 µl cm-2, respectively at 24 m height. The effective field capacity, field efficiency, and fuel consumption were 0.524 ha.h-1, 73.72%, and 4.67 l h-1, respectively.