Silymarin compounds: Chemistry, innovative extraction techniques and synthesis

Abstract Silymarin complex consisting of four flavonolignans (silychristin, silydianin, silibinin and taxifolin) has been used from ancient times in both traditional European and Asian medicine for liver disorders treatment. Moreover, over the last years, the anticancer activity of these compounds against various types of cancer cells (e.g., breast, skin, colon, cervix, ovary, prostate, lung and hepatocellular cancers, among others) has been demonstrated. Therefore, at this stage of development, food and pharmaceutical interest have shown an increased interested in the recovery of these molecules. Conventional solvent extraction has been traditionally used to recover silymarin complex from …

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwav…

Biomass Fractionation Using Emerging Technologies

Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products.

Plant extracts are increasingly becoming important additives in food industry due to their antimicrobial and antioxidant abilities that delay the development of off-flavors and improve the color stability in ready-to-eat (RTE) meat products. Due to their natural origin, they are excellent candidates to replace synthetic molecules, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these antioxidant molecules from their natural sources, along with the determination of their activity in the commercialized products, have been a great challenge for researchers and food chain contributors. The objective of this review is to highlight the ap…

Oilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overview.

International audience; Efficiency is a key point to ensure the profitability in the production of vegetable oils from oilseeds. To maximize the recovery yields of seed oils, the traditional process involves mechanical expression followed by subsequent chemical extraction using organic solvents (e.g. hexane). Besides health, environmental, and economic related issues to the use of organic solvents, thermal treatment of seeds during conventional oil extraction process inevitably leads to chemical changes (e.g. changes in macronutrients such as protein denaturation/degradation in the meal, oil oxidation, and changes in minor constituents such as fatty acids, sterols, phenolic compounds and to…

The impact of different drying methods on quality of radish sprouts

Bioavailability and food production of organosulfur compounds from edible Allium species

Abstract Allium members are known for their wide use in culinary dishes and the content of their bioactive compounds. In this aspect, edible Allium members, such as garlic (A. sativum), onion (A. cepa), leeks (A. porrum), chives (A. schoenoprasum), and shallots (A. ascalonicum), have been widely studied with respect to their functional properties in vivo. Their beneficial effects on humans are closely associated with bioavailability of organosulfur compounds (OSCs) in allyl and methyl forms. However, the OSCs are thermally unstable, so it is important to identify critical processing types/parameters that have destructive effects on bioavailability of the OSCs, and possibly to avoid them in …

An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

Abstract The development and introduction of healthier products into the marketplace is an important topic of discussion. Three main knowledge areas are involved: gastronomy, food science and technology, and nutrition. The many intersections among these areas are essential since the digestion of nutrients and bioactive compounds can be influenced by thermal food processing and preparation. Conversely, nonthermal technologies are interesting alternatives to reduce and even prevent the loss of nutrients and bioactive compounds from foods. However, at this stage of development little is known about the impact of these innovative nonthermal technologies on the subsequent bioaccessibility and bi…

Impact of Pulsed Electric Fields on Enzymes

International audience; Pulsed electric field (PEF) processing has emerged as a promising technology in the development of tailor-made processes to effectively control the enzyme activity. It has been proven as an effective technique for the preservation of food products as it can result in substantial inactivation of most undesirable enzymes. When compared to microbial inactivation, however, large specific energy inputs are required to inactivate enzymes. The existing evidence suggests that PEF can also stimulate the activity of beneficial enzymes at low intense treatments. The PEF affects enzyme activity by changing mainly the secondary (α-helix, β-sheets, etc.), tertiary (spatial conform…

Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Fruit juices and other beverages constitute an important source of bioactive compounds, but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non-thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteurization of beverages. Reported results show that PEF is a useful for pasteurization of fruit juices that can minimize changes in physicochemical and nutritional properties with retention of higher amounts of health-related phytochemicals. This study presents an overview of the effect of PEF on the physicochemical (e.g., Brix, pH, viscosity, acidity, color…

Recent advances inγ-aminobutyric acid (GABA) properties in pulses: an overview

Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycaemic index, cholesterol lowering effects, ability to decrease the risk of heart diseases and their protective effects against some cancers. These health benefits are a result of their components such as bioactive proteins, dietary fibre, slowly digested starches, minerals and vitamins, and bioactive compounds. Among these bioactive compounds, γ-aminobutyric acid (GABA), a non-proteinogenic amino acid with numerous reported health benefits (e.g. anti-diabetic and hypotensive effects, depression and anxiety reduction) is …

Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials

Over the last several decades, γ-aminobutyric acid (GABA) has attracted much attention due to its diverse physiological implications in plants, animals, and microorganisms. GABA naturally occurs in plant materials and its concentrations may vary considerably, from traces up to μmol/g (dry basis) depending on plant matrix, germination stage, and processing conditions, among other factors. However, due to its important biological activities, considerable interest has been shown by both food and pharmaceutical industries to improve its concentration in plants. Natural and conventional treatments such as mechanical and cold stimulation, anoxia, germination, enzyme treatment, adding exogenous gl…

Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies

The interest in improving the yield and productivity values of relevant microbial fermentations is an increasingly important issue for the scientific community. Therefore, several strategies have been tested for the stimulation of microbial growth and manipulation of their metabolic behavior. One promising approach involves the performance of fermentative processes during non-conventional conditions, which includes high pressure (HP), electric fields (EF) and ultrasound (US). These advanced technologies are usually applied for microbial inactivation in the context of food processing. However, the approach described in this study focuses on the use of these technologies at sub-lethal levels,…

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids

Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can affect the structure of proteins, and thus their solubility as well as their functional properties. The exposure of hydrophobic groups, unfolding followed by aggregation at high non-thermal treatment intensities, and the formation of new bonds have been reported to promote the modification of structural and functional properties of proteins. Several studies reported …

Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life

Abstract Background New technologies of non-thermal disinfection such as pulsed light (PL) have emerged lately as an alternative to traditional (thermal and chemical) disinfection and preservation methods. PL can be used to decontaminate a great variety of foods as well as to decontaminate contact surfaces, thus improving safety in foods and extending their shelf life. Moreover, this technology can prevent or reduce some of the detrimental effects of traditional methods on nutrients and bioactive compounds of food products. Scope and approach The combination of PL with other techniques such as ultraviolet light (UV), thermosonication (TS), pulsed electric fields (PEF), manothermosonication …

Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

Abstract Background In recent years, both food researchers and food industry have shown growing interest in Opuntia fruits, as they constitute a good source of phytochemicals such as phenolics, vitamin C, vitamin E, polysaccharides and betalains. Many of these compounds have shown antioxidant, anti-cancer, antiatherosclerotic and/or hepatoprotective properties. Moreover, the fruit is also a source of dietary fibers, which promote bowel transit, thus preventing constipation. Scope and approach Due to these properties, Opuntia fruits are considered as functional products offering numerous health benefits when are consumed as fresh or processed product. However, these compounds can lose their …

Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices

Abstract The aim of this work was to investigate the effects of Ohmic heating-assisted hydrodistillation (OAHD), applied at different voltages (100, 150, and 200) V, on the qualitative and quantitative characteristics of extracted essential oil from oregano herb ( Origanum vulgare subsp. viride ), compared to a conventional hydrodistillation (HD) procedure. The compositions of the extracted essential oils (using OAHD and HD) were assessed using gas chromatography - mass spectrometry (GC–MS). A 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) method was applied in order to evaluate antioxidant activity. The antimicrobial activity as well as the minimum inhibitory concentration (MIC) values …

Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review.

The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti- inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non- thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non- thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limi…

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pul…

Health promoting benefits of PEF: bioprotective capacity against the oxidative stress and its impact on nutrient and bioactive compound bioaccessibility

Abstract Pulsed electric field (PEF) is a relative innovative technology of food treatment, which enables obtaining high-quality and safe food products. PEF treatment due to its affinity to cell electroporation has been used for the preservation of liquid foods. Nowadays, PEF can also be a useful tool for designing processes with a wide range of new applications such as production of healthy food products with enhanced beneficial properties for human health. An overview of the current literature shows the potential of PEF to enhance new functional properties of foods based on its ability to increase nutrients and bioactive compounds extractability. This process can lead to increased bioacce…

Application of Pulsed Electric Field Treatment for Food Waste Recovery Operations

International audience; Food industry is generating annually huge quantities of by-products and waste, which are generally considered as problem, as their disposal is associated with environmental and health related issues. During the last decade, numerous research groups and industries have been interested in valorizing these by-products by extracting valuable compounds and incorporating them generally in food and/or cosmetic products, which enhances the profitability of the process. Conventional extraction methods (i.e., maceration, thermal extraction) are exten- sively used for such purposes and showed high yields in many cases. However, the need to replace toxic organic solvents, shorte…

Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review.

Stevia rebaudiana Bertoni has gained increased industrial and scientific interests in the last 20 years, representing a suitable nutritional alternative to sucrose and artificial sweeteners. Moreover, this plant contains polyphenols, chlorophylls, and carotenoids that may be extracted for production of nutraceuticals and functional foods. Because of nutritional and technological advantages over sucrose, innovative approaches for the extraction of highly valued compounds from Stevia leaves have been developed and optimized. In contrast to conventional alternatives, innovative extraction methods allow higher yields in a shorter time, less usage of organic solvents, and reduced energy consumpt…

Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks

Abstract Background Consumption of protein-based food products has a key role in the improvement of human health. The crosslinking agent microbial transglutaminase (mTGase) is an effective and promising tool to modify animal proteins used in the food industry. Improvement in the gelation process, physicochemical and textural quality, and consumer's demand of protein-based food products could be attained by combining mTGase and some non-conventional food processing technologies. Scope and approach New perspectives and key areas for future research in the development of high-quality food proteins and protein-based products as a function of interaction effect of mTGase and some new processing …

Application of modern computer algebra systems in food formulations and development: A case study

Abstract Background Nutritional security determines the level of public health within a population while inadequate nutrition is one of the major factors in development of various health problems. This can be alleviated with sufficient and affordable access to currently available or newly designed nutritious foods. Scope and approach Formulation of new foods can be very costly, so methods able to lower design expanses are of utmost importance to the industry. Hence, the purpose of this work was to rationalize utilization of modern computerized algebraic systems (CAS) in solving traditional problems for formulating food mixtures by food combinatoric principles (FCP). Key findings and conclus…

Primjena ekstrakta proteina sirutke u proizvodnji smrznutog mliječnog deserta

The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temperatures of the dispersion medium, the degree of swelling increased. A mixture containing 55±2 % WPE and 45±2 % milk presented a homogeneous consistency while the further processing did not improve the structure of the mixture. Final formulations of WFDD containing different berry purees (i.e. 10 % black¬currant puree, 25 % cherry puree, or 30 % strawberry puree) were proposed for which the nutriti…

Extraction Methods of Essential Oils From Herbs and Spices

International audience; This chapter describes both conventional and non‐conventional extraction methods of essential oils (EOs) from herbs and spices. Although hydrodistillation, steam distillation and solvent extraction are the most applied methods, several non‐conventional technologies have been evaluated, especially in respect to EO recovery, and a great potential has been attributed to these non‐conventional methods. For instance, ultrasound, microwave, supercritical fluid, pulsed electric fields, ohmic‐heating and microwave (MW) extraction techniques applied alone or combined with other techniques are potent tools to obtain EOs in a 'green' way from natural resources such as aromatic …

New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques.

International audience

Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties

Abstract Background Nowadays, electron spin resonance (ESR) is widely used as a powerful, non-destructive and very sensitive technique for the detection of free radicals in food systems. It can be applied for the direct identification of highly reactive oxygen species, organic and inorganic paramagnetic species and screening of food for potential toxicity. Its applications cover investigating food oxidative stability and properties of irradiated foods including fruits and vegetables, meats and fishes, spices, cereal grains, and oil seeds. Scope and approach This review aims at providing specialists in food science and industry with the fundamentals of ESR spectroscopy, typical radicals pres…

Current and New Insights on Molecular Methods to Identify Microbial Growth in Fruit Juices

International audience; Identification of microorganisms in fruit juices plays an important role as it determines the viability of this food product from a commercial point of view. Several microorganisms use fruit as a substrate, thus causing spoilage and generating off‐flavors and odors. In addition, under favorable conditions, toxigenic fungi can produce mycotoxins in fruit juices. Conventional detection and enumeration of microorganisms using traditional plating assays are accurate and can detect low microbial contamination levels. However, in most cases they require long detection times. In recent years, the food industry has shown increased interest in developing new methods with incr…

Hyperbaric Storage of Fruit Juice and Impact on Composition

International audience; One of the main parameters affecting fruit juice preservation is the temperature over storage. Spoilage is further delayed by reducing the temperature, which although valuable, leads to high energy costs. Recently, hyperbaric storage has appeared as an alternative preservation methodology by a microbial growth inhibition similarly to refrigeration storage, showing great potential for energy savings, as well as carbon footprint reduction, as it could be applied at room temperature. Recent publications revealed the possibility to preserve fruit juice under pressure at variable/uncontrolled room temperature, meaning that energy is only required in the compression/decomp…

Antioxidant properties of water-soluble gum from flaxseed hulls

International audience; Soluble flaxseed gum (SFG) was extracted from flax (Linum usitatissimum) hulls using hot water, and its functional groups and antioxidant properties were investigated using infrared spectroscopy and different antioxidant assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), reducing power capacity, and β-carotene bleaching inhibition assay), respectively. The antioxidant capacity of SFG showed interesting DPPH radical-scavenging capacity (IC50 SFG = 2.5 mg·mL(-1)), strong ABTS radical scavenging activity (% inhibition ABTS = 75.6% ± 2.6% at 40 mg·mL(-1)), high reducing power capacity (RPSFG = 5 mg·mL(-1)), and po…

Effect of extrusion on the anti-nutritional factors of food products: An overview

International audience; Edible plant seeds such as cereals, legumes and nuts contain substantial amounts of nutrients including proteins, carbohydrates, minerals, vitamins, and dietary fibers. However, the bioavailability of these nutrients in humans or animals is relatively low, particularly when they are consumed in their unprocessed or raw form. One of the major factors that contribute to a lower nutritional value of legumes and cereals is the presence of naturally-occurring anti-nutritional factors (ANFs, e.g. phytate, tannins and enzyme inhibitors) that indirectly decreasing the bioavailability status of minerals. Fortunately, these ANFs can be modified or reduced through different pro…

New Trends in Molecular Techniques to Identify Microorganisms in Dairy Products

International audience; Dairy products constitute one of the most important types of functional foods. Most of these functional properties have been attributed to their complex microbial ecosystem. Moreover, microorganisms are responsible for the broad diversity of tastes, aromas, and textures of dairy products. For instance, many bacteria make a positive contribution to the organoleptic quality of cheeses or fermented milk. However, some other bacteria may have adverse effects, or may even present a health risk from a safety point of view. Thus, it is of a paramount importance to control microbial ecosystem of dairy products. Traditionally culture-based methods have been used for the ident…

Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review

Microbial transglutaminase (MTGase) has been currently utilized to form new food structures and matrices with high physicochemical stability. Incorporation of this multi-functional enzyme into structural composition of milk protein-based products, such as cheese and ice cream, can not only be a successful strategy to improve their nutritional and technological characteristics through intramolecular cross-linking, but also to reduce the production cost by decreasing fat and stabilizer contents. The recent research developments and promising results of MTGase application in producing functional formulations of cheese and ice cream with higher quality characteristics are reviewed. New interest…

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, th…

Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing.

International audience; Glucosinolates are a large group of plant secondary metabolites with nutritional effects, and are mainly found in cruciferous plants. After ingestion, glucosinolates could be partially absorbed in their intact form through the gastrointestinal mucosa. However, the largest fraction is metabolized in the gut lumen. When cruciferous are consumed without processing, myrosinase enzyme present in these plants hydrolyzes the glucosinolates in the proximal part of the gastrointestinal tract to various metabolites, such as isothiocyanates, nitriles, oxazolidine-2-thiones, and indole-3-carbinols. When cruciferous are cooked before consumption, myrosinase is inactivated and glu…

An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

The use of Allium species and their extracts has been known since immemorial times due to their health beneficial properties. It is known that functional properties of Allium genus come from the high content of bioactive compounds. The biological activity of Allium extracts will be conditioned by the type of Allium variety, agricultural conditions, and specific extraction process used since all these factors affect the content and the profile of bioactive compounds. Innovative extraction techniques in comparison to conventional processes could be considered as a promising tool to recover bioactive compounds from Allium spp. with antimicrobial and anti-inflammatory properties. Trying to fill…

HPLC-DAD-ESI-MS2analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

International audience; Ultrasound pre-treatment (UAE) was applied to assist the extraction of valuable compounds (polyphenols (especially anthocyanins), and proteins) from purple sweet potato (PSP). Under optimum conditions (ultrasound time (40 min); supplementary hot extraction (80 °C) up to 120 min; pH: 2.5; ethanol concentration: 58%), the highest concentrations of polyphenols (3.877 mg/g), anthocyanins (0.293 mg/g), and proteins (0.753 mg/g) were found, with minimal specific energy consumption (8406 J/mg).Moreover, anthocyanin and non-anthocyanin polyphenols in PSP extract from optimized extraction temperature were identified using HPLC-DAD-ESI-MS2. The major identified anthocyanins we…

The evaluation of drying kinetics and water activity of radish sprouts processed by different drying methods

Emulsion-based systems for fabrication of electrospun nanofibers: food, pharmaceutical and biomedical applications

International audience; Electrospinning is considered a promising technology for fabricating ultrafine fibers via the application of electrostatic repulsive forces. Electrospun nanofibers produced via emulsion electrospinning are widely used as delivery systems to encapsulate bioactive compounds and drugs in food and pharmaceuticals, respectively. Emulsion electrospinning has also gained significant interest for the production of vehicles for sustained and controlled release. There are several parameters affecting the properties of fabricated fibers including the type of emulsion, emulsion composition, electric field strength, conductivity of solution, surface tension, electrode configurati…

Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties

International audience; Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids, vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have evaluated the gelling, thickening and therapeutic properties of seaweeds when they are used individually. This review gives an overview on the nutritional, textural, sensorial, and health-related properties of food products enriched with seaweeds and seaweed extracts. The effect of seaweed incorporation on properties of meat, fish, bakery, and other food products were highlighted in depth. Moreover, the positive effects of foods enriched with seaweeds and seaweed extracts on different lifestyl…

Multistage recovery process of seaweed pigments: Investigation of ultrasound assisted extraction and ultra-filtration performances

International audience; The objectives of this study were first to evaluate the performance of seaweed pigments’ recovery through ultrasound assisted extraction (UAE) and ultra-filtration (UF), and second to investigate the membrane fouling mechanism and evidence the threshold flux during filtration. The pigments’ recovery from the extract was performed using 5 kDa and 10 kDa ultra-filtration membranes. Results showed that increasing the extraction temperature in the range of 40–60 °C was proportional to chlorophyll extraction efficiency, while the maximal carotenoid yield was achieved at 50 °C. Ultrasonic power (from 100 W to 300 W) facilitated the extraction of both chlorophylls and carot…

High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties

Abstract The use of high pressure processing (HPP) for development of stable emulsion-based delivery systems has been recently increased. Under adequate conditions, application of high pressures modifies the functionality of protein and polysaccharide molecules and significantly promotes the emulsifying activities. Application of high pressures also modulates the emulsion microstructure without any destabilization and gelation of protein molecules. The lipid oxidation in HPP-treated emulsions can be accelerated, particularly with higher pressure levels, while the HPP utilization on emulsions in acidic conditions can highly inhibit the growth of spoilage and pathogenic microorganisms. In thi…

Landmarks in the historical development of twenty first century food processing technologies.

International audience; Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processi…