Research progress in the application of catalytic infrared technology in fruit and vegetable processing.

Fruit and vegetable processing can effectively maintain the quality and safety of fruit and vegetable-based products while extending the shelf life of products and saving transportation costs. Infrared (IR) technology has been widely used in many operating units of fruit and vegetable processing because of its versatility of uniform heating, high heat transfer efficiency, and minimized damage to fruit and vegetable tissues. Catalytic IR (CIR), compared to traditional electric IR, is powered by natural gas or liquefied gas, which can improve thermal efficiency while significantly saving energy. However, there is no comprehensive overview discussing and summarizing the utilization and application of the CIR technology in fruit and vegetable processing. Therefore, this review aims to highlight recent advances in the application of CIR technology in fruit and vegetable processing. Specifically, a comprehensive discussion of the physicochemical properties and underlying mechanisms of CIR is provided, and its applications as a single method or in combination with other technologies in fruit and vegetable processes, such as blanching, peeling, microbial population reduction, and drying, are also presented. Besides, the currently used laboratory and pilot-scale equipment of CIR has also been summarized.

Guidelines on reporting treatment conditions for emerging technologies in food processing.

In the last decades, different non-thermal and thermal technologies have been developed for food processing. However, in many cases, it is not clear which experimental parameters must be reported to guarantee the experiments' reproducibility and provide the food industry a straightforward way to scale-up these technologies. Since reproducibility is one of the most important science features, the current work aims to improve the reproducibility of studies on emerging technologies for food processing by providing guidelines on reporting treatment conditions of thermal and non-thermal technologies. Infrared heating, microwave heating, ohmic heating and radiofrequency heating are addressed as advanced thermal technologies and isostatic high pressure, ultra-high-pressure homogenization sterilization, high-pressure homogenization, microfluidization, irradiation, plasma technologies, power ultrasound, pressure change technology, pulsed electric fields, pulsed light and supercritical CO2 are approached as non-thermal technologies. Finally, growing points and perspectives are highlighted.

The capability of Bacillus pseudomycoides from soil to remove Cu(II) in water and prevent it from entering plants.

AIMS: Copper ion is widespread in wastewater and threatens the condition and human health. Micro-organisms have unique advantages to remove heavy-metal ions from water, but are rarely reported in the removal of copper ion. This aims to develop micro-organisms that can remove copper ion in water, characterize their properties and analyse their potential application in practice. METHODS AND RESULTS: Sewage sludge was used as the source to isolate wild bacteria that can remove copper ion in water. The most efficient strain was screened out from 23 obtained isolates, identified as Bacillus pseudomycoides and coded as C6. The properties of C6 in the removal of copper ion in water were investigated in the aspects of reaction conditions, reaction groups, reaction dynamic and the application in oat planting. The reaction at pH 7 within 10 min yielded the highest removal rate of copper ion, 83%. The presence of lead ion in the reaction system could promote the removal rate of copper ion. Carboxyl groups and amidogen of C6 biomass were mainly involved in the removal of copper ion. The removal of copper ion was in accord with single-layer adsorption and Langmuir adsorption isotherm model. In application, C6 biomass reduced the copper content in the oat seedlings grown in copper ion containing water by more than seven times. CONCLUSIONS: B. pseudomycoides C6 can efficiently remove copper ion in water and inhibit it from entering plants. SIGNIFICANCE AND IMPACT OF STUDY: This is the first time to report the capability of B. pseudomycoides to remove copper ion in water, which is also more efficient than the currently reported chemical and biological methods.

The effect of high humidity hot air impingement blanching on the changes in cell wall polysaccharides and phytochemicals of okra pods.

BACKGROUND: Okra pods contain heat-sensitive substances, such as phenolic compounds and other phytochemicals that can be degraded when okra pods are subjected to heat treatment. The understanding of the impact of high humidity hot air impingement blanching (HHAIB) on the changes in physicochemical properties of polysaccharides and phytochemicals of okra pods is of great importance because over-blanching may result in cell membrane disruption and changes in biologically active compounds under prolonged exposure to the thermal treatment. Therefore, the present study aimed to investigate the effect of HHAIB on the changes in physicochemical properties of pectins and phytochemicals extracted from okra pods. RESULTS: Both the HHAIB time and method of extraction influenced their physicochemical characteristics and biological activity. Pectin fractions subjected to HHAIB were composed of polygalacturonic acid, rhamnogalacturonan, glucomannan, galactan, mannose, arabinose, rhamnose, calcium pectate and arabinogalactan. The contents of total phenolics, total flavonoids and antioxidant activity of extracts mostly increased during HHAIB (i.e. up to 19.0%, 13.2% and 35.3%, respectively). However, HHAIB reduced the chlorophyll-a (up to 55.7%) and lycopene (up to 52.6%) contents of okra pods. CONCLUSION: The acquired knowledge may be useful for better understanding and optimization of technologies based on HHAIB treatment. The HHAIB treated okra can be a promising natural alternative in different applications, including its use as a replacement of some ingredients in food or non-food systems as a result of richness in polysaccharides and polyphenols, as well as high antioxidant properties. © 2022 Society of Chemical Industry.

Postharvest processing of tree nuts: Current status and future prospects-A comprehensive review.

Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by-products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.

Antifungal activity of silver nanoparticles synthesized by iturin against Candida albicans in vitro and in vivo.

Candida albicans (C. albicans) is a fungal pathogen that is difficult to cure clinically due to lack of effective antifungal agents with low toxicity. In this study, iturin, a cyclic peptide having wide antifungal spectrum, was used to synthesize nanosilver particles (AgNPs), and a complex of iturin-AgNPs was formed. The antifungal activity of iturin-AgNPs against C. albicans and its mechanisms were tested in vitro. Iturin-AgNPs were also loaded in chitosan (CS) composite dressing and applied to skin wound healing in mice. As results, iturin-AgNPs showed excellent antifungal activity with the minimum inhibitory concentrations (MIC) of 1.25, 2.5, and 5 µg/mL at C. albicans concentrations of 1×105, 1×106, and 1×107 CFU/mL, respectively. The MIC value still kept at 2.5 µg/mL against C. albicans (105 CFU/mL) after 15 regeneration, showing less induction of drug resistance to the pathogenic fungus. The antifungal mechanisms of iturin-AgNPs against C. albicans were identified as the increase of membrane permeability, damage of cell membrane integrity, and leakage of cellular protein and nucleic acids. No toxicity was found for iturin-AgNPs to HaCaT cells at concentrations of lower than 10 µg/mL. In wound healing application, iturin-AgNP CS composite dressing significantly accelerated the healing of C. albicans infected skin wounds at the early 10 days. In conclusion, iturin-AgNPs were developed as an efficient antifungal agent against C. albicans in vitro and in vivo and showed potential application in wound healing promotion.

Potential effects of umami ingredients on human health: Pros and cons.

Umami taste is the most recent confirmed basic taste in addition to sour, sweet, bitter, and salty. It has been controversial because of its effects on human nutritional benefit. Based on the available literatures, this review categorized 13 positive and negative effects of umami taste on human health. On the positive side, umami taste can improve food flavor and consumption, improve nutrition intake of the elderly and patients, protect against duodenal cancer, reduce ingestion of sodium chloride, decrease consumption of fat, and improve oral functions. On the other hand, umami taste can also induce hepatotoxicity, cause asthma, induce migraine headaches, damage the nervous system, and promote obesity. Due to its novelty, there are many functions and effects of umami taste waiting to be discovered. With further investigation, more information regarding the effects of umami taste on human health will be discerned.

Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review.

With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.

A High-Performance Optoelectronic Sensor Device for Nitrate Nitrogen in Recirculating Aquaculture Systems.

The determination of nitrate nitrogen (NO3-N) in recirculating aquaculture systems is of great significance for the health assessment of the living environment of aquatic animals. Unfortunately, the commonly used spectrophotometric methods often yield unstable results, especially when the ambient temperature varies greatly in the field measurement. Here, we have developed a novel handheld absorbance measurement sensor based on the thymol-NO3-N chromogenic rearrangement reaction. In terms of hardware, the sensor adopts a dual channel/dual wavelength colorimeter structure that features a modulated light source transmitter and a synchronous detector receiver. The circuit measures the ratio of light absorbed by the sample and reference containers at two LEDs with peak wavelengths at 420 nm and 450 nm. Using the modulated source and synchronous detector rather than a constant (DC) source eliminates measurement errors due to ambient light and low frequency noise and provides higher accuracy. In terms of software, we design a new quantitative analysis algorithm for absorbance by studying colloid absorbing behavior. The application of a buffer operator embedded in the algorithm makes the sensor get the environmental correction function. The results have shown that the sensitivity, repeatability, precision and environmental stability are higher than that by ordinary spectrophotometry. Lastly, we have a brief overview of future work.

Degradation kinetics of aflatoxin B1 and B2 in solid medium by using pulsed light irradiation.

BACKGROUND: Pulsed light (PL) is a new potential technology to degrade aflatoxin. The objective of this study was to investigate the degradation characters of aflatoxin B1 (AFB1 ) and B2 (AFB2 ) treated under PL irradiation. A kinetic degradation study of AFB1 and AFB2 in solid medium was performed under PL irradiation at different initial concentrations of AFB1 (229.9, 30.7 and 17.8 µg kg-1 ) and AFB2 (248.2, 32.2 and 19.5 µg kg-1 ) and irradiation intensities (2.86, 1.60 and 0.93 W cm-2 ) of PL. A second-order reaction model was applied to describe degradation of AFB1 and AFB2 . RESULTS: The results showed that the degradation of AFB1 and AFB2 followed the second-order reaction kinetic model well (R2  > 0.97). The degradation rate was proportional to the intensities of PL irradiation and the initial concentrations of aflatoxins. CONCLUSION: It is concluded that the degradation of AFB1 and AFB2 with the use of PL could be accurately described using the second-order reaction kinetic model. © 2018 Society of Chemical Industry.

Effect of foxtail millet protein hydrolysates on lowering blood pressure in spontaneously hypertensive rats.

PURPOSE: The objective of this study was to determine the effect of foxtail millet protein hydrolysates on lowering blood pressure in spontaneously hypertensive rats (SHRs). METHODS: The protein of foxtail millet after extruding or fermenting and the raw foxtail millet was extracted and hydrolyzed by digestive protease to generate angiotensin-converting enzyme (ACE) inhibitory peptides. The potential antihypertensive effect of protein hydrolysates from foxtail millet in SHRs was investigated. RESULTS: After 4 weeks of treatment with 200 mg peptides/kg of body weight of protein hydrolysates, blood pressure was lowered significantly, and the raw and extruded samples were more effective than the fermented samples. The serum ACE activity and angiotensin II levels in the treatment groups were significantly lower than that of the control. The percent heart weight decreased in the treatment groups. CONCLUSION: Thus, ingestion of foxtail millet protein hydrolysates especially for the raw and extruded hydrolysates may ameliorate hypertension and alleviate related cardiovascular diseases.

Phenolic composition of pomegranate peel extracts using an liquid chromatography-mass spectrometry approach with silica hydride columns.

The peels of different pomegranate cultivars (Molla Nepes, Parfianka, Purple Heart, Wonderful and Vkunsyi) were compared in terms of phenolic composition and total phenolics. Analyses were performed on two silica hydride based stationary phases: phenyl and undecanoic acid columns. Quantitation was accomplished by developing a liquid chromatography with mass spectrometry approach for separating different phenolic analytes, initially in the form of reference standards and then with pomegranate extracts. The high-performance liquid chromatography columns used in the separations had the ability to retain a wide polarity range of phenolic analytes, as well as offering beneficial secondary selectivity mechanisms for resolving the isobaric compounds, catechin and epicatechin. The Vkunsyi peel extract had the highest concentration of phenolics (as determined by liquid chromatography with mass spectrometry) and was the only cultivar to contain the important compound punicalagin. The liquid chromatography with mass spectrometry data were compared to the standard total phenolics content as determined by using the Folin-Ciocalteu assay.

Simultaneous decontamination and drying of rough rice using combined pulsed light and holding treatment.

BACKGROUND: Pulsed light (PL) technology has been proven effective in food disinfection. However, increasing the light intensity or treatment time could swiftly increase the temperature of the food product. Using the thermal effect in an appropriate way may achieve a simultaneous disinfection and drying effect. The objective of this study was to investigate the feasibility of simultaneous disinfection and drying of rough rice using PL and holding treatment. RESULTS: Freshly harvested rice samples were inoculated by Aspergillus flavus (A. flavus) and treated using PL under different intensities and durations followed by holding treatment. The PL treatment under intensity of 1.08 W cm(-2) for 21 s led to a reduction of 0.29 log cfu g(-1) on the population size of A. flavus spores. After holding treatment, a 5.2 log cfu g(-1) reduction was achieved. The corresponding total moisture removal reached 3.3% points. No adverse effect on milling quality was detected after the treatment. CONCLUSION: The obtained results revealed that the combined PL and holding treatment had good potential for successful application in the rice industry to simultaneously achieve disinfection and drying. © 2015 Society of Chemical Industry.

Thermal stability of liquid antioxidative extracts from pomegranate peel.

BACKGROUND: Liquid extracts from pomegranate peel have the potential for use as natural antioxidant products. This study investigates the quality changes of liquid extracts before and after thermal treatment during sterilization and storage. Liquid pomegranate peel extracts were prepared, sterilized under ultra-high temperature (UHT) at 121 °C for 10 s and then stored at three temperatures (4, 25 and 37 °C) for up to 180 days. The industrial, color, UV-visible spectrum profile and antioxidant (phenolics) characteristics were measured. RESULTS: Thermal sterilization treatment had no negative effects on the industrial, color, spectral and antioxidant characteristics of the extracts. After 180 days, the extracts stored at 4 °C retained 67% of the initial total soluble phenolic content and 58% of the original scavenging activity. The major antioxidant components in the extracts (stored at 4 °C for 180 days) were gallic acid, punicalagin A, punicalagin B and ellagic acid having concentrations of 19.3, 197.2, 221.1 and 92.4 mg L⁻¹, respectively. CONCLUSION: The results show that liquid pomegranate peel extracts had acceptable thermal stability after sterilization and storage. The recommended storage condition of this product was low temperature.

New Method for 5'-Nucleotidase Preparation and Evaluation of Its Catalytic Activity.

In this study, we established a new methodology for preparing 5'-nucleotidase (5'-NT) with the aim of enhancing our understanding of its enzyme activity and laying a basis for regulating the content of umami-enhancing nucleotides in pork. 5'-NT was prepared with Sephadex gel filtration and reverse-phase high-performance liquid chromatography, and its enzymatic properties and catalytic activity were evaluated. The results show that the molecular weight of the prepared 5'-NT was 57 kDa, the optimal catalytic temperature was 40 °C, and the optimal pH was 8. Zn2+, and sucrose showed inhibitory effects on the activity of 5'-NT, while K+, Na+, Ca2+, Mg2+, glucose, fructose, and trehalose promoted the activity of the studied compound. The prepared 5'-NT exhibited higher catalytic activity and selectivity against IMP compared with its commercial counterpart, while its catalytic activity against XMP was not significant (p > 0.05). In brief, we established a new methodology for preparing 5'-NT, enhancing our understanding of its enzyme activity and providing a solid basis for regulating the content of umami-enhancing nucleotides in pork through the control of endogenous 5'-NT activity.

Effect of Deep Dormancy Temperature Cultivation on Meat Quality of Crucian Carp (Carassius auratus).

To extend the survival of crucian carp (Carassius auratus) during transportation, the effect of deep dormancy temperature (DDT) cultivation on the crucian carp was investigated by measuring the respiratory rate, survival time, and effect of cooling speed on the meat quality. The results of the respiratory rate and survival time indicated that the DDT of the crucian carp was 1.6 °C. The cooling speed had a significant (p < 0.05) influence on the quality of the crucian carp meat, with a faster cooling speed resulting in a lower pH, L* value, a* value, gumminess, springiness, cohesiveness, stickiness, chewiness, CMP, and UMP content for the crucian carp meat, thus resulting in a lower sensory score for the crucian carp meat. A possible reason for the decrease in the quality of the crucian carp meat is that the faster cooling speed led to a strong stress response and higher anaerobic metabolism in the crucian carp. This can be supported by the contents of the blood glucose and lactic acid in the crucian carp treated with higher cooling speed being significantly (p < 0.05) higher than that of the control. Combining all the results of the cooling speed on the eating quality of the crucian carp meat, a cooling speed of 2 °C/h followed by 1 °C/h was suggested for the survival of crucian carp in transit.

Nitrite and nitrate in meat processing: Functions and alternatives.

Meat and meat products are important foods in the human diet, but there are concerns about their quality and safety. The discovery of carcinogenic and genotoxic N-nitroso compounds (NOCs) in processed meat products has had serious negative impacts on the meat industry. In order to clarify the relationship between the use of nitrite or nitrate and the safety of meat or meat products, we reviewed NOCs in meat and meat products, the origin and safety implications of NOCs, effects of nitrite and nitrate on meat quality, national regulations, recent publications concerning the using of nitrite and nitrate in meat or meat products, and reduction methods. By comparing and analyzing references, (1) we found antioxidant, flavor improvement and shelf-life extension effects were recently proposed functions of nitrite and nitrate on meat quality, (2) the multiple functions of nitrite and nitrate in meat and meat products couldn't be fully replaced by other food additives at present, (3) we observed that the residual nitrite in raw meat and fried meat products was not well monitored, (4) alternative additives seem to be the most successful methods of replacing nitrite in meat processing, currently. The health risks of consuming processed meat products should be further evaluated, and more effective methods or additives for replacing nitrite or nitrate are needed.

Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix).

Silver carp (Hypophthalmichthys molitrix) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents were determined in relation to moisture, protein, fat, ash, amino acids and volatile flavor substances. The results show that the moisture content of cooked silver carp can be ranked as follows: raw > steamed > roasted > fried. The protein content order of the four samples can be ranked: fried > roasted > raw > steamed. The ash and the fat contents of the four samples showed similar significant (p < 0.05) differences, in the order of fried > roasted > steamed > raw. The contents of all the amino acids in the fried meat were significantly (p < 0.05) higher than the contents in others, and the frying, roasting and steaming processes improved the umami taste (supported by the increased content of glutamate and aspartate) and the protein nutritional value (supported by the amino acid score, essential amino acid index and protein efficiency ratio) of the silver carp meat. A total of 51 compounds were detected in the fried, roasted and steamed meat. Frying and roasting reduced the fishy flavor of this meat. The odor activity value (OAV) indicated that methanethiol, 1-octen-3-ol and 2-heptanone were the key flavor chemicals in raw meat. Hexanal, propionaldehyde, octanal, nonanal, decanal, 1-octen-3-ol and 2-heptanone were key to the flavor of fried meat. Pentanal, decanal, methyl mercap-tan and 1-octen-3-ol contributed greatly to the overall flavor of the roasted meat. Nonanal, methylmercaptan and 1-octene-3-ol had strong effects on the flavor of the steamed silver carp meat.

Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork.

To study new methods to delay the umami taste attenuation of the conditioned pork, the ice temperature of pork, the content of nucleotides, lactic acid, pyruvate, glycogen, and activity of key endogenous enzymes were determined for the conditioned pork stored at 4 °C and ice temperature. The results indicated that the ice temperature of the pork ham bicipital muscle was -1.4 °C. The content of umami-enhancing nucleotides in pork stored at 4 °C decreased significantly (p < 0.05) with increasing aging time, but all umami-enhancing nucleotides in pork stored at ice temperature were decreased significantly (p < 0.05), but the decrease rates were lower than those in pork stored at 4 °C. A possible reason for this was that the storage temperature influenced the activity of endogenous enzymes and glycolysis. Ice temperature storage was an effective method to inhibit the decrease in umami taste nucleotides in conditioned pork.

Alternaria sp. MG1, a resveratrol-producing fungus: isolation, identification, and optimal cultivation conditions for resveratrol production.

Due to its potential in preventing or slowing the occurrence of many diseases, resveratrol (3,5,4'-trihydroxystilbene) has attracted great research interest. The objective of this study was to identify microorganisms from selected plants that produce resveratrol and to optimize the conditions for resveratrol production. Endophytes from Merlot wine grapes (Vitis vinifera L. cv. Merlot), wild Vitis (Vitis quinquangularis Rehd.), and Japanese knotweed (Polygonum cuspidatum Siebold & Zucc.) were isolated, and their abilities to produce resveratrol were evaluated. A total of 65 isolates were obtained and 21 produced resveratrol (6-123 µg/L) in liquid culture. The resveratrol-producing isolates belonged to seven genera, Botryosphaeria, Penicillium, Cephalosporium, Aspergillus, Geotrichum, Mucor, and Alternaria. The resveratrol-producing capability decreased or was completely lost in most isolates after three rounds of subculture. It was found that only the strain Alternaria sp. MG1 (isolated from cob of Merlot using GA1 medium) had stable and high resveratrol-producing capability in all subcultures. During liquid cultivation of Alternaria sp. MG1 in potato dextrose medium, the synthesis of resveratrol began on the first day, increased to peak levels on day 7, and then decreased sharply thereafter. Cell growth increased during cultivation and reached a stable and high level of biomass after 5 days. The best fermentation conditions for resveratrol production in liquid cultures of Alternaria sp. MG1 were an inoculum size of 6 %, a medium volume of 125 mL in a 250-mL flask, a rotation speed of 101 rpm, and a temperature of 27 °C.