Improvement in the quality of frozen dough for fried flour products by electrostatic field-assisted freezing.

BACKGROUND: With the development of the food industry, frozen dough technology has gradually become an indispensable part of dough processing but its quality is often reduced due to freezing during the production process. Electrostatic field-assisted freezing (EF) technology, a key research project in recent years, reduces the physical damage to food materials by reducing or changing the size of ice crystals in frozen products. RESULTS: In this study, different intensities of electrostatic fields were used to assist in the repeated freezing and thawing of dough. The effects of electrostatic fields on the freezing nucleation process were evaluated by measuring dough freezing curves, low field nuclear magnetic resonance, and melting enthalpy. It was found that the freezing time of frozen dough added with electrostatic field-assisted freezing processing was shortened, the rate at which hardness, viscosity, and elasticity decreased was reduced, and the indicators of water distribution and protein secondary structure components were closer to those of fresh dough. CONCLUSION: This experiment used electrostatic field-assisted freezing to reduce the damage to the dough structure during the freezing process, improve the quality of frozen dough and fried products, and improve the freezing efficiency of frozen dough. It provides a new idea for the study of frozen dough. © 2023 Society of Chemical Industry.

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects.

Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology continues to be improved in recent years, this layered manufacturing/additive manufacturing preparation technology based on food reconstruction has made it possible to continuously develop large-scale manufacture of SRFs. Compared with the traditional reconstructed foods, SRFs prepared using 3D/4D printing technologies are discussed comprehensively in this review. To meet the requirements of customers in terms of nutrition or other characteristics, multi-processing technologies are being combined with 3D/4D printing. Aspects of printing inks, product quality parameters, and recent progress in SRFs based on 3D/4D printing are assessed systematically and discussed critically. The potential for 3D/4D printed SRFs and the need for further research and developments in this area are presented and discussed critically. In addition to the natural materials which were initially suitable for 3D/4D printing, other derivative components have already been applied, which include hydrogels, polysaccharide-based materials, protein-based materials, and smart materials with distinctive characteristics. SRFs based on 3D/4D printing can retain the characteristics of deconstruction and reconstruction while also exhibiting quality parameters beyond those of the original material systems, such as variable rheological properties, on-demand texture, essential printability, improved microstructure, improved nutrition, and more appealing appearance. SRFs with 3D/4D printing are already widely used in foods such as simulated foods, staple foods, fermented foods, foods for people with special dietary needs, and foods made from food processingbyproducts.

Technological innovations or advancement in detecting frozen and thawed meat quality: A review.

Frozen storage is one of the main storage methods for meat products. Freezing and thawing processes are important factors affecting the quality of stored foods. Deterioration of texture, denaturation of protein, decline of water holding capacity etc. are among the major quality issues during freezing that must be addressed. A number of advanced technologies are now available to detect the quality changes that can occur during freezing and/or thawing. This paper presents an overview of the techniques commonly used for the detection of meat product quality; these include: advanced microscopy, molecular sensory science and technology, nuclear magnetic resonance, hyperspectral technology, near infrared spectroscopy, Raman spectroscopy etc. These direct and indirect measurement techniques can characterize the quality of meat product from many different angles. The objective of this review is to provide an in-depth understanding of possible quality changes in meat products during freezing and thawing cycle so as to improve the quality of frozen and thawed meat products in industrial practice.

Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review.

Advanced ready-to-eat foods, which can be consumed directly or only need simple processed before consumption, refer to the products that processing with cutting-edge food science and technology and have better quality attribute. Cold chain and chemical addition are commonly used options to ensure microbial safety of high moisture advanced ready-to-eat foods. However, this requires freezing/thawing processing at high cost or has undesirable residue. Dehydration treatment has the potential to compensate those shortcomings. This article reviewed the positive effects of dehydration on advanced ready-to-eat foods, current application status of dehydration technologies, novel dehydration related technologies and the pathogenic bacteria control of products. It is observed that dehydration treatment is receiving increasing attention for ready-to-eat foods including space foods, 3 D-printed personalized foods and formula foods for special medical purposes. Recently developed drying technologies such as pulsed spouted microwave freeze-drying and infrared freeze-drying have attracted much interest due to their excellent drying characteristics. Finally, intelligent drying, dehydration-nano-hybridization and dehydration-induced multi-dimensional modification technology are some of the emerging R and D areas in this field.

Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils.

Deep-fried meat products are widely popular. However, harmful compounds produced by various chemical reactions during frying have been shown to be detrimental to human health. It is of great necessity to raise practical suggestions for improving the oxidation problem of frying oils and frying conditions in some aspects. Vegetable oils are not as thermally stable as saturated fats, and blended oils have higher thermal stability than single oil. In this review, we discussed the oxidation problems frying oils and meats are subject to during frying, starting from the oil oxidation mechanism, the effects of different oils and fats on the quality of different fried meats under different conditions were concluded to alleviate the oxidation problem, to highlight the necessity of applying blended oils for frying, and effective antioxidants added to frying oils are also introduced, that would provide more convenient and practical options for obtaining higher quality of fried meat products and offer better understanding of the potential of blended frying oils for frying meat products.

Progress in 4D/5D/6D printing of foods: applications and R&D opportunities.

4D printing is a result of 3D printing of smart materials which respond to diverse stimuli to produce novel products. 4D printing has been applied successfully to many fields, e.g., engineering, medical devices, computer components, food processing, etc. The last two years have seen a significant increase in studies on 4D as well as 5D and 6D food printing. This paper reviews and summarizes current applications, benefits, limitations, and challenges of 4D food printing. In addition, the principles, current, and potential applications of the latest additive manufacturing technologies (5D and 6D printing) are reviewed and discussed. Presently, 4D food printing applications have mainly focused on achieving desirable color, shape, flavor, and nutritional properties of 3D printed materials. Moreover, it is noted that 5D and 6D printing can in principle print very complex structures with improved strength and less material than do 3D and 4D printing. In future, these new technologies are expected to result in significant innovations in all fields, including the production of high quality food products which cannot be produced with current processing technologies. The objective of this review is to identify industrial potential of 4D printing and for further innovation utilizing 5D and 6D printing.

Application of carbon dots in food preservation: a critical review for packaging enhancers and food preservatives.

Carbon dots (CDs) have two unique advantages: one is ease of synthesis at low price, the other is desirable physical and chemical properties, such as ultra-small size, abundant surface functional groups, nontoxic/low-toxicity, good biocompatibility, excellent antibacterial and antioxidant activities etc. These advantages provide opportunities for the development of new food packaging enhancers and food preservatives. This paper systematically reviews the studies of CDs used to strengthen the physical properties of food packaging, including strengthen mechanical strength, ultraviolet (UV) barrier properties and water barrier properties. It also reviews the researches of CDs used to fabricate active packaging with antioxidant and/or antibacterial properties and intelligent packaging with the capacity of sensing the freshness of food. In addition, it analyzes the antioxidant and antibacterial properties of CDs as preservatives, and discusses the effect of CDs applied as coating agents and nano-level food additives for extension the shelf life of food samples. It also provides a brief review on the security and the release behavior of CDs.

Collect and analyze the effect of CDs on enhancing the physical properties of protective food packaging.Discuss the active of CDs and their application in active intelligent packaging.Analyze the application of CDs as coating agent and nano-level food additives.Discuss the security of CDs, including toxicity and the release behavior.

Extraction of functional extracts from berries and their high quality processing: a comprehensive review.

Berry fruits have attracted increasing more attention of the food processing industry as well as consumers due to their widely acclaimed advantages as highly effective anti-oxidant properties which may provide protection against some cancers as well as aging. However, the conventional extraction methods are inefficient and wasteful of solvent utilization. This paper presents a critical overview of some novel extraction methods applicable to berries, including pressurized-liquid extraction, ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, enzyme-assisted extraction as well as some combined extraction methods. When combined with conventional methods, the new technologies can be more efficient and environmentally friendly. Additionally, high quality processing of the functional extracts from berry fruits, such as refined processing technology, is introduced in this review. Finally, progress of applications of berry functional extracts in the food industry is described in detail; this should encourage further scientific research and industrial utilization.

Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects.

Since fresh foods include a significant amount of water, fat, and protein, it is more likely to become infected by microorganisms causing a major loss of quality. Traditional detection techniques are less able to meet customer expectations owing to the limitations of high cost, slow response time, and inability to permit dynamic monitoring. Intelligent non-destructive detection technologies have emerged in recent years, which offer the advantages of small size and fast response at low cost. However, dynamic monitoring of fresh food quality based on intelligent detection technologies on the consumer side has not been rigorously evaluated yet. This paper discussed the application of intelligent detection technologies based on the consumer side in the dynamic monitoring of fresh food freshness, microorganisms, food additives, and pesticide residues. Furthermore, the application of intelligent detection technologies combined with smartphones for quality monitoring and detection of fresh foods is evaluated. Moreover, the challenges and development trends of intelligent fresh food quality detection technologies are also discussed. Intelligent detection technologies based on the consumer side are designed to detect in real-time the quality of fresh food through visual color changes in combination with smartphones. This paper provides ideas and recommendations for the application of intelligent detection technologies based on the consumer side in food quality detection/monitoring and future research trends.

Technological innovations enhance postharvest fresh food resilience from a supply chain perspective.

Fresh food is rich in nutrients but is usually seasonal, perishable, and challenging to store without degradation of quality. The inherent limitations of various preservation technologies can result in losses in all stages of the supply chain. As consumers of fresh foods have become more health-conscious, new technologies for intelligent, energy-efficient, and nondestructive preservation and processing have emerged as a research priority in recent years. This review aims to summarize the quality change characteristics of postharvest fruits, vegetables, meats, and aquatic products. It critically analyzes research progress and applications of various emerging technologies, which include: the application of high-voltage electric field, magnetic field, electromagnetic field, plasma, electrolytic water, nanotechnology, modified atmosphere packaging, and composite bio-coated film preservation technologies. An evaluation is presented of the benefits and drawbacks of these technologies, as well as future development trends. Moreover, this review provides guidance for design of the food supply chain to take advantage of various technologies used to process food, reduce losses and waste of fresh food, and this improve the overall resilience of the supply chain.

Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods.

Plant-based foods are being considered seriously to replace traditional animal-origin foods for various reasons. It is well known that animals release large amounts of greenhouse gases into the environment during feeding, and eating animal-origin foods may also cause some health problems. Moreover, animal resources will likely be in short supply as the world population grows. It is highly likely that serious health problems ascribed to insufficient protein intake in some areas of the world will occur. Studies have shown that environmentally friendly, abundant, and customizable plant-based foods can be an effective alternative to animal-based foods. However, currently, available plant-based foods lack nutrients unique to animal-based foods. Innovative processing technologies are needed to improve the nutritional value and functionality of plant-based foods and make them acceptable to a wider range of consumers. Therefore, protein extraction technologies (e.g., high-pressure extraction, ultrasound extraction, enzyme extraction, etc.), structure improvement and assembly technologies (3D printing, micro-encapsulation, etc.), and technologies to improve digestibility and utilization of bioactive substances (microbial fermentation, physical, etc.) in the field of plant-based foods processing are reviewed. The challenges of plant-based food processing technologies are summarized. The advanced technologies aim to help the food industry solve production problems using efficient, environmentally friendly, and economical processing technologies and to guide the development of plant-based foods in the future.

Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain.

Fresh food are consumed in large quantities worldwide. During the supply chain, microbial growth in fresh food can lead to the production of a number of metabolites, which make food highly susceptible to spoilage and contamination. The quality of fresh food changes in terms of smell, tenderness, color and texture, which causes a decrease in freshness and consumers acceptance. Therefore, the quality monitoring of fresh food has become an essential part in the supply chain. As traditional analysis methods are highly specialized, expensive and have a small scope of application, which cannot be applied to the supply chain to realize real-time monitoring. Recently, sensing materials have received a lot of attention from researchers due to the low price, high sensitivity and high speed. However, the progress of research on sensing materials has not been critically evaluated. The study examines the progress of research in the application of sensing materials for fresh food quality monitoring. Meanwhile, indicator compounds for spoilage of fresh food are analyzed. Moreover, some suggestions for future research directions are given.

Superheated steam processing: An emerging technology to improve food quality and safety.

Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one.

New strategies on the application of artificial intelligence in the field of phytoremediation.

Artificial Intelligence (AI) is expected to play a crucial role in the field of phytoremediation and its effective management in monitoring the growth of the plant in different contaminated soils and their phenotype characteristic such as the biomass of plants. This review focuses on recent applications of various AI techniques and remote sensing approaches in the field of phytoremediation to monitor plant growth with relevant morphological parameters using novel sensors, cameras, and associated modern technologies. Novel sensing and various measurement techniques are highlighted. Input parameters are used to develop futuristic models utilizing AI and statistical approaches. Additionally, a brief discussion has been presented on the use of AI techniques to detect metal hyperaccumulation in all parts of the plant, carbon capture, and sequestration along with its effect on food production to ensure food safety and security. This article highlights the application, limitation, and future perspectives of phytoremediation in monitoring the mobility, bioavailability, seasonal variation, effect of temperature on plant growth, and plant response to the heavy metals in soil by using the AI technique. Suggestions are made for future research in this area to analyze which would help to enhance plant growth and improve food security in long run.

The review article focuses on recent applications of various artificial intelligence techniques and remote sensing approaches to monitoring plant growth as well as relevant morphological parameters using novel sensors, cameras, and associated modern technologies. Novel sensing techniques include multispectral sensors, hyperspectral sensors, infrared thermal imaging, RGB, LiDAR, fluorescence sensors, and UV sensors. Various measurement techniques are also discussed; these include near-infrared (NIR), NIR hyperspectral imaging, RGB, vis-NIR, Hyperspectral imaging, X-ray computed tomography (XRCT), MRI, and SAR. A brief study has also been done on the various application of phytoremediation potential in different contaminated soil. The opportunities, limitations, and future prospects of the AI technique in phytoremediation have been briefly discussed. However, an extensive study needs to be done on the application of AI on phytoremediation such as on heavy metal sequestration in plants, the effect of climate change on food security, carbon capture, etc. The efficiency and accuracy of data processing need to be more precise and improved from data acquisition. This article highlights the potential application of artificial intelligence in monitoring mobility, bioavailability, seasonal variation, the effect of temperature on plant growth, and plant response to the heavy metals in soil. The present review article can also help the readers/researchers to get a brief idea about the research gap and future perspective on the field of phytoremediation along with the application of various AI techniques.

Application of physical field-assisted freezing and thawing to mitigate damage to frozen food.

Freezing is an effective technique to prolong the storage life of food. However, the freeze-thaw process also brings challenges to the quality of food, such as mechanical damage and freeze cracks. Increasingly, physical fields have been preferred as a means of assisting the freezing and thawing (F/T) processes to improve the quality of frozen food because of their high efficiency and simplicity of application. This article systematically reviews the application of high-efficiency physical field techniques in the F/T of food. These include ultrasound, microwave, radio frequency, electric fields, magnetic fields, and high pressure. The mechanisms, application effects, advantages and disadvantages of these physical fields are discussed. To better understand the role of various physical fields, the damage to food caused by the F/T process and traditional freezing is discussed. The evidence shows that the physical fields of ultrasound, electric field and high pressure have positive effects on the F/T of food. Proper application can control the size and distribution of ice crystals effectively, shorten the freezing time, and maintain the quality of food. Microwave and radio frequency exhibit positive effects on the thawing of food. Dipole rotation and ion oscillation caused by electromagnetic waves can generate heat inside the product and accelerate thawing. The effects of magnetic field on F/T are controversial. Although some physical field techniques are effective in assisting F/T of food, negative phenomena such as uneven temperature distribution and local overheating often occur at the same time. The generation of hotspots during thawing can damage the product and limit application of these techniques in industry. © 2022 Society of Chemical Industry.

Novel evaluation technology for the demand characteristics of 3D food printing materials: a review.

As a recently developed way of food manufacturing - 3D printing - is bringing about a revolution in the food industry. Rheological and mechanical properties of food material being printed are the determinants of their printability. Therefore, it is important to analyze the requirements of different 3D printing technologies on material properties and to evaluate the performance of the printed materials. In this review, the printing characteristics and classification of food materials are discussed. The four commonly used 3D printing techniques e.g. extrusion-based printing, selective sintering printing (SLS), binder jetting, and inkjet printing, are outlined along with suitable material characteristics required for each printing technique. Finally, recent technologies for evaluation of 3D printed products including low field nuclear magnetic resonance (LF-NMR), computer numerical simulation, applied reference material, morphological identification, and some novel instrumental analysis techniques are highlighted.

Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes.

Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with water solubility and hydrophobic nature limited their application in complex coacervation. In order to improve the properties of EO complex coacervates, some efficient physical field technology was proposed. This paper summarizes the application and functional properties of EOs in complex coacervates, formation and controlled-release mechanism, as well as functions of EO complex coacervates. In particular, efficient physical field technology as innovative technology, such as high pressure, ultrasound, cold plasma, pulsed electric fields, electrohydrodynamic atomization and microwave technology improved efficient and quality attributes of EO complex coacervates are reviewed. The physical fields could modify the gelling, structural, textural, emulsifying, rheological properties, solubility of wall material (proteins and polysaccharides), which improve the properties of EO complex coacervates. Overall, EOs complex coacervates possess great potential to be used in the food industry, including high bioavailability, excellent antioxidant capacity and gut microbiota in vivo, masking the sensation of off-taste or flavor, favorable antimicrobial capacity.

Impact of internal structural design on quality and nutritional properties of 3D printed food products during post-printing: a critical review.

3D food printing (3DFP) provides an excellent opportunity to deposit layers of multiple food materials to create unique complex structures of products with more engaging visuals, specific textures, and customized nutritional properties. Many printed products require post-printing processing which can result in sensory variance, texture changes, and even nutritional modification. Hence it is necessary to implement the design of the complex internal structure to ensure the desired quality of the printed products following post-printing. 3-D printing of various types of food products, for example, chocolate, cheese, meat, vegetables, fruits, fish, eggs, cereal-based products, and so on, has been examined with regard to post-printing requirements. This review aims to summarize the current work on the latest developments in 3DFP technology concerning the internal structure design of 3D printed products and its effect on quality during post-printing. The quality parameters include: textural, physical, morphological, and dimensional characteristics as well as nutritional properties. Furthermore, post-printing modifications such as 4D are also analyzed.

Recent progress on quality improvement and detection technologies of special foods used for activities in space and aviation: a review.

This paper focuses on the development and evolution, quality improvement and research progress in the rapidly emerging area of new detection technologies of special foods for use in space and to some extent aviation. The quality improvement aspects covered in this review ranged from the special food processing technology, sterilization treatment and product packaging to new detection technologies for quality assurance based on DNA microarray technology, sensor, imaging technology, carbon nanotubes and novel probe technology.

Advances in prepared dish processing using efficient physical fields: A review.

Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics of high efficiency and environmental safety. This review focuses on summarizing the application of PFs in prepared dishes, evaluating and comparing PFs through quality changes during processing and storage of prepared dishes. Currently, improving the quality and extending the shelf life of prepared dishes through thermal and non-thermal processing are the main modes of action of PFs. Most PFs show good potential in handing prepared dishes, but may also react poorly to some prepared dishes. In addition, the difficulty of precise control of processing conditions has led to research mostly at the laboratory stage, but as physical technology continues to break through, more PFs and multi-physical field will be promoted for commercial use in the future. This review contributes to a deeper understanding of the effect of PFs on prepared dishes, and provides theoretical reference and practical basis for future processing research in the development of various enhanced PFs.

Prepared dishes are classified according to the degree of processing.Physical fields are classified and described according to different physical methods.The application of efficient physical fields to prepared dishes is described.The application of efficient physical fields and its combination in food processing is prospected.