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You searched for: Journal Innovative food science & emerging technologies Remove constraint Journal: Innovative food science & emerging technologies Publication Year 2018 Remove constraint Publication Year: 2018 Source 2018 v.45 Remove constraint Source: 2018 v.45
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1. Active packaging using an olive leaf extract and high pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs

Author:
Amaro-Blanco, G.; Delgado-Adámez, J.; Martín, M.J.; Ramírez, R.
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 1-9
ISSN:
1466-8564
Subject:
Iberian (swine breed); active food packaging; antimicrobial properties; antioxidants; cold storage; color; flavor; food processing; fruits; ham; high pressure treatment; leaf extracts; lipid peroxidation; methodology; olives; oxidation; pastures; pathogens; rearing; shelf life; shoulders; slicing; swine; taste; texture; vacuum packaging
Abstract:
... The effect of an active packaging (AP) based on olive leaf extract and/or high pressure processing (HPP) was evaluated for the preservation of sliced Iberian dry-cured shoulders during storage. Shoulders came from Iberian pigs (100%) reared outdoors in the Dehesa and fed with acorns and pasture. Dry-cured shoulders were sliced and vacuum packaged in an active packaging with olive leaf extract. HPP ...
DOI:
10.1016/j.ifset.2017.09.017

2. An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken

Author:
Kassem, Ahmed; Meade, Joseph; McGill, Kevina; Walsh, Ciara; Gibbons, James; Lyng, James; Whyte, Paul
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 298-305
ISSN:
1466-8564
Subject:
Campylobacter jejuni; Enterobacteriaceae; bacterial contamination; chemical treatment; chicken carcasses; chickens; exposure duration; lactic acid; plate count; raw chicken meat; regression analysis; slaughterhouses; sodium; sodium phosphate; spoilage; spoilage bacteria; temperature; ultrasonic treatment
Abstract:
... High intensity ultrasonication (US) alone or in combination with chemical immersion treatments of lactic acid (3% LA), sodium decanoate (3% SD) and trisodium phosphate (10% TSP) were investigated to reduce populations of Campylobacter jejuni and spoilage organisms in raw chicken. Different experimental conditions were used including a range of temperatures (4°C, 25°C and 54°C) and exposure times ( ...
DOI:
10.1016/j.ifset.2017.10.015

3. Application of high pressure processing for prevention of greenish-gray yolks and improvement of safety and shelf-life of hard-cooked peeled eggs

Author:
Shahbaz, Hafiz Muhammad; Jeong, Bora; Kim, Jeong Un; Ha, Namho; Lee, Hyunah; Ha, Sang-Do; Park, Jiyong
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 10-17
ISSN:
1466-8564
Subject:
Salmonella Enteritidis; cold storage; color; discoloration; egg products; eggs; foods; heat; high pressure treatment; mathematical models; microbial contamination; microbiological quality; pasteurization; risk analysis; sensory evaluation; shelf life; steam; value added
Abstract:
... Hard-cooked peeled eggs (HCEs) are value-added ready-to-use egg products susceptible to microbial re-contamination during post-processing stages. A post-processing terminal step using high hydrostatic pressure (HHP 500, 550, 600MPa for 5min at 25°C) was applied to ensure maximum safety of HCEs and the effects of processing were evaluated and compared with a commercial thermal post-processing inter ...
DOI:
10.1016/j.ifset.2017.09.016

4. Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin

Author:
García-Parra, J.; González-Cebrino, F.; Delgado-Adámez, J.; Cava, R.; Martín-Belloso, O.; Elez-Martínez, P.; Ramírez, R.
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 53-61
ISSN:
1466-8564
Subject:
antioxidant activity; bioactive compounds; carotenes; catechol oxidase; color; electric field; enzyme inactivation; food processing; pasteurization; phenolic compounds; pumpkins
Abstract:
... The application of novel technologies such as moderate-intensity pulsed electric fields (MIPEF) and/or high pressure thermal (HPT) treatments improved the quality of processed pumpkin. MIPEF was applied to whole pumpkin in order to increase the bioactive compounds content, in contrast, HPT treatment was applied in order to preserve the purées. Traditional thermal treatment (TT) of pasteurization a ...
DOI:
10.1016/j.ifset.2017.09.022

5. Aqueous fractionation processes of soy protein for fibrous structure formation

Author:
Geerts, Marlies E.J.; Dekkers, Birgit L.; van der Padt, Albert; van der Goot, Atze Jan
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 313-319
ISSN:
1466-8564
Subject:
deformation; engineering; enthalpy; flour; fractionation; ingredients; markets; meat analogs; nitrogen; oils; solubility; solvents; soy protein concentrate; temperature; toasting; viscoelasticity; water holding capacity
Abstract:
... Desired properties of ingredients differ for various applications. Here, we use a reverse engineering approach to obtain soy protein fractions targeted for the application of meat analogs. Aqueous fractionation was used to produce these soy protein fractions, which were structured with simple shear flow deformation while heating. The water holding capacity (WHC), nitrogen solubility index (NSI), e ...
DOI:
10.1016/j.ifset.2017.12.002

6. Characteristics of fermented seasoning sauces using Tenebrio molitor larvae

Author:
Cho, Joo-Hyoung; Zhao, Hui-Ling; Kim, Ji-Su; Kim, Soo-Hee; Chung, Chang-Ho
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 186-195
ISSN:
1466-8564
Subject:
Aspergillus oryzae; Bacillus licheniformis; Tenebrio molitor; alanine; amino acid derivatives; amino nitrogen; aspartic acid; color; edible insects; fermentation; glutamic acid; ingredients; insect larvae; isoleucine; koji; liquids; lysine; nitrogen; pH; phenylalanine; protein degradation; reducing sugars; rice; rice flour; serine; soy sauce; titratable acidity; total soluble solids; valine
Abstract:
... As edible insects have come to be used as a dietary source of protein, related studies have been carried out in various fields. A liquid fermented seasoning was prepared using Tenebrio molitor larvae by applying the soy sauce fermentation process. Meju, koji, and roasted rice flour were combined with a 23% brine to produce a sauce. Aspergillus oryzae and Bacillus licheniformis were used to ferment ...
DOI:
10.1016/j.ifset.2017.10.010

7. Characterization of microbial community in high-pressure treated oysters by high-throughput sequencing technology

Author:
Rong, Cao; Ling, Zhao; Huihui, Sun; Qi, Liu
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 241-248
ISSN:
1466-8564
Subject:
Crassostrea gigas; Pseudoalteromonas; Psychrobacter; Shewanella; Vibrio; bacteria; cold storage; high-throughput nucleotide sequencing; industry; microbial communities; muscles; oysters; seafoods; shelf life; shelling; spoilage
Abstract:
... High-pressure (HP) processing technology has great application potential in bivalve mollusk industry. In this study, the effects of HP treatment on shucking and shelf-life extension of Pacific oysters (Crassostrea gigas) during 4±1°C storage were studied. Culture-independent high-throughput sequencing (HTS) technology was used to investigate the microbiota of oysters treated by HP (300MPa, 2min) d ...
DOI:
10.1016/j.ifset.2017.11.001

8. Crossflow microfiltration coupled with diafiltration to concentrate and purify carotenoids and flavonoids from citrus juices

Author:
Polidori, Jessica; Dhuique-Mayer, Claudie; Dornier, Manuel
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 320-329
ISSN:
1466-8564
Subject:
carotenoids; ceramics; citrus juices; hesperidin; microfiltration; model validation; prediction
Abstract:
... This work aimed to evaluate an eco-friendly process based on microfiltration with a diafiltration stage in order to concentrate and purify the main carotenoids and flavonoids in citrus juices. Pilot plant scale trial parameters were: tubular ceramic membranes with 0.2μm pore diameter, 40°C and 3bar of transmembrane pressure. Different operating conditions were tested varying volumetric reduction r ...
DOI:
10.1016/j.ifset.2017.11.015

9. Development of a novel technology entitled “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) for reconstitution and texturing of partially defatted peanuts

Author:
Nader, Joelle; Louka, Nicolas
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 455-466
ISSN:
1466-8564
Subject:
color; consumer preferences; defatting; deformation; hardness; lifestyle; low calorie foods; manufacturing; palatability; peanuts; protein products; response surface methodology; seeds; sensory evaluation; sensory properties; snacks; steam; technology transfer; texture; volatilization; water content
Abstract:
... A novel thermo-mechanical process called “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) was pioneered in the present study and was proposed as a post-treatment enabling the distorted and previously defatted kernels to regain their original shape. In this work, partial defatting of peanuts was conducted by subjecting the seeds to hydraulic mechanical pressures followed by a ...
DOI:
10.1016/j.ifset.2017.07.015

10. Dielectric properties of rice model food systems relevant to microwave sterilization process

Author:
Auksornsri, Thammanoon; Tang, Juming; Tang, Zhongwei; Lin, Huimin; Songsermpong, Sirichai
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 98-105
ISSN:
1466-8564
Subject:
dielectric properties; food industry; gels; ingredients; microwave treatment; model food systems; pasta; rice; rice flour; temperature
Abstract:
... Model foods as chemical marker carriers are needed to evaluate the heating patterns and location of hot and cold spots in developing microwave assisted thermal sterilization (MATS) processes. Previous research on model food development has been conducted for high moisture foods, with limited data on medium moisture foods (20–60% water). This research aimed to determine the dielectric properties (d ...
DOI:
10.1016/j.ifset.2017.09.002
CHORUS:
10.1016/j.ifset.2017.09.002

11. Dynamic fluid interface formation in microfluidics: Effect of emulsifier structure and oil viscosity

Author:
Muijlwijk, Kelly; Li, Xuezhu; Berton-Carabin, Claire; Schroën, Karin
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 215-219
ISSN:
1466-8564
Subject:
adsorption; alkanes; emulsifiers; emulsifying; mass transfer; oils; polysorbates; surface tension; surfactants; viscosity
Abstract:
... Microfluidic devices are known for their accurate control of emulsification, but are less known for their suitability to investigate involved dynamic mechanisms. We previously showed that a microfluidic Y-junction can be used to measure interfacial tension in the millisecond time-scale, at high interface expansion rates, and under convective mass transport. In the present work, we further use this ...
DOI:
10.1016/j.ifset.2017.10.016

12. Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree

Author:
Zhou, Lei; Liu, Wei; Stockmann, Regine; Terefe, Netsanet Shiferaw
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 196-207
ISSN:
1466-8564
Subject:
antioxidants; catechol oxidase; citric acid; color; enzymatic browning; enzyme activity; enzyme inactivation; fruit puree; heat treatment; infant foods; ingredients; jams; oxygen radical absorbance capacity; pH; pears; peroxidase; yogurt
Abstract:
... Pear puree was acidified with citric acid and was subjected to thermal (TP) and high pressure-thermal processing (HPTP). Citric acid inhibited peroxidase (POD) and polyphenol oxidase (PPO) and preserved the color of pear puree. The addition of citric acid (2%, w/w) increased total phenolic content (TPC) and oxygen radical absorbance capacity (ORAC) of pear puree by ~50%. POD was more sensitive tha ...
DOI:
10.1016/j.ifset.2017.10.012

13. Effect of irradiation on the parameters that influence quality characteristics of raw beef round eye

Author:
Feng, Xi; Jo, Cheorun; Nam, Ki Chang; Ahn, Dong U.
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 115-121
ISSN:
1466-8564
Subject:
amino acids; beef; color; dimethyl disulfide; electronic tongue; irradiation; lipid peroxidation; lipids; nucleotides; off odors; oxidation; sourness; sulfur; taste; umami
Abstract:
... The objective of this study was to elucidate the relationships among lipid/protein oxidation, color changes, off-taste and off-odor in irradiated raw beef round eye. Raw beef round eye was prepared and irradiated at 0, 1.5, 3.0 and 4.5kGy using a linear accelerator. Significant increases in lipid oxidation and protein oxidation were found in irradiated raw beef round eye, while significant decreas ...
DOI:
10.1016/j.ifset.2017.09.006

14. Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken

Author:
Khan, Ammar Ahmad; Randhawa, Muhammad Atif; Carne, Alan; Mohamed Ahmed, Isam A.; Al-Juhaimi, Fahad Y.; Barr, David; Reid, Malcolm; Bekhit, Alaa El-Din A.
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 273-279
ISSN:
1466-8564
Subject:
beef; breast meat; calcium; chicken meat; chromium; copper; electric field; electrodes; loins (meat cut); magnesium; mineral content; minerals; nickel; pulsed electric fields; sodium
Abstract:
... The present study investigated the effects of low pulsed electric field (LPEF, 2.5kV, 200Hz and 20μs) and high pulsed electric field (HPEF, 10kV, 200Hz and 20μs) on the levels of 40 macro- and micro-minerals in raw and cooked cold-boned beef loins at 1 and 14days of post-treatment and in chicken breasts at 1 and 4days. PEF treatment reduced the concentration of Ca (P<0.01), Na (P<0.001) and Mg (P< ...
DOI:
10.1016/j.ifset.2017.11.012

15. Effect of novel technologies on polyphenols during food processing

Author:
Khan, Muhammad Kamran; Ahmad, Khalil; Hassan, Sadia; Imran, Muhammad; Ahmad, Nazir; Xu, Changmou
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 361-381
ISSN:
1466-8564
Subject:
anti-inflammatory activity; antioxidants; diet; eating habits; electric field; energy efficiency; food processing; fruits; high pressure treatment; irradiation; lifestyle; natural resources conservation; novel foods; nutritive value; ohmic heating; polyphenols; shelf life; vegetables
Abstract:
... Lifestyles have changed the eating norm of people leading to chronic and degenerative maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have reduced intake of polyphenol rich food importantly fruits and vegetables. Polyphenols are important component of our diet with good antioxidant and high anti-inflammatory properties. Therefore, industries have started to implem ...
DOI:
10.1016/j.ifset.2017.12.006

16. Effect of ozone processing conditions on stability of fungal pigments

Author:
Aguilar, Diederich; Morales-Oyervides, Lourdes; Contreras-Esquivel, Juan Carlos; Méndez-Zavala, Alejandro; Raso, Javier; Montañez, Julio
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 255-263
ISSN:
1466-8564
Subject:
Talaromyces; beverages; color; dyes; food industry; food processing; fruit juices; fungal pigments; ingredients; kinetics; manufacturing; microorganisms; models; ozonation; ozone; pasteurization
Abstract:
... The aim of the present study was to analyze the impact of ozone processing technology on the stability of fungal pigments produced by Talaromyces spp. suspended in a buffer of pH6 and a beverage model system (BMS). Both samples were ozonated by different ozone levels (0.031 to 0.064mg/min/mL) and processing times (0 to 10min). The impact of these processing variables on color degradation parameter ...
DOI:
10.1016/j.ifset.2017.11.002

17. Effect of pulsed electric fields treatment on the nanostructure of esterified potato starch and their potential glycemic digestibility

Author:
Hong, Jing; Zeng, Xin-An; Han, Zhong; Brennan, Charles S.
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 438-446
ISSN:
1466-8564
Subject:
X-ray diffraction; acetates; atomic force microscopy; electric field; emulsifying; emulsions; esterification; in vitro digestibility; in vitro digestion; nanosheets; oils; potato starch; pulsed electric fields; roughness; scanning electron microscopy; shelf life; small-angle X-ray scattering; starch; surface roughness; texture
Abstract:
... Esterified starch macromolecules were studied in relation to the effects of pulsed electric fields (PEF) on in vitro digestibility and emulsion stability. The results show that starch acetates with higher electric intensity yielded emulsion with lower oil layer separation over a 30days shelf life trial. The in vitro digestion suggests the quantity of slowly digestible starch (SDS) fractions increa ...
DOI:
10.1016/j.ifset.2017.11.009

18. Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

Author:
Azzollini, D.; Derossi, A.; Fogliano, V.; Lakemond, C.M.M.; Severini, C.
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 344-353
ISSN:
1466-8564
Subject:
Tenebrio molitor; digestibility; digestible protein; edible insects; exoskeleton; extrusion; food law; forces; grains; ingredients; larvae; microstructure; nutrient content; porosity; protein content; proteins; sclerotization; snacks; starch; temperature; texture; wheat flour
Abstract:
... Extruded cereals made of wheat flour and grinded Yellow mealworm larvae (Tenebrio molitor) were produced to investigate the effect of insect inclusion (0%, 10%, 20%) and processing conditions (barrel temperature and screw speed) on their nutritional content, microstructure, texture and digestibility. Snacks enriched with 10% mealworm powder shifted their macronutrient composition towards a protein ...
DOI:
10.1016/j.ifset.2017.11.017

19. Effects of high hydrostatic pressure on Rhizopus chinensis lipase: II. Intermediate states during unfolding

Author:
Chen, Gang; Miao, Ming; Jiang, Bo; Jin, Jian; Campanella, Osvaldo H.; Feng, Biao
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 152-160
ISSN:
1466-8564
Subject:
Rhizopus chinensis; ammonium sulfate; atomic force microscopy; carboxylic ester hydrolases; circular dichroism spectroscopy; fluorescence; functional properties; high pressure treatment; hydrodynamics; hydrophobicity; light scattering
Abstract:
... High hydrostatic pressure (HHP) is currently considered a well-established technology for processing food and biological materials and there is an interest in investigating the changes in the structural and functional properties of these materials after high pressure treatment. Therefore, the changes in the structure of Rhizopus chinensis lipase (RCL) after high hydrostatic pressure treatment were ...
DOI:
10.1016/j.ifset.2017.08.018

20. Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins

Author:
Xue, Siwen; Xu, Xinglian; Shan, Huimin; Wang, Huhu; Yang, Jing; Zhou, Guanghong
Source:
Innovative food science & emerging technologies 2018 v.45 pp. 354-360
ISSN:
1466-8564
Subject:
cooking quality; gel strength; gels; high pressure treatment; homogenization; hydrophobicity; livestock and meat industry; manufacturing; meat; myofibrillar proteins; solubility; ultrasonics
Abstract:
... High-Intensity Ultrasound (HIU), High-Pressure Processing (HPP), and High-Pressure Homogenization (HPH) were applied to myofibrillar protein suspensions (MPS) under selected conditions, with an untreated sample designated as the control. The results revealed that MPS subjected to HPP had increased solubility, but solubility was reduced with HIU and HPH (p<0.05). Furthermore, rheological studies in ...
DOI:
10.1016/j.ifset.2017.12.007