0000000000195049
AUTHOR
Gabriela Inés Denoya
An overview of the potential applications based on HPP mechanism
Abstract Over the last decades, high-pressure processing (HPP) has shown its potential as one of the most relevant technologies for nonthermal food processing mainly due to its application for microbial inactivation while retaining fresh-like characteristics of the food. Moreover, HPP can be considered as a potential tool for developing new food products with new sensorial and functional properties. Apart from food preservation, the application of HPP to improve health attributes (e.g., reducing food contaminants or salt concentration), and to enhance the extraction or fermentation processes, has been an interesting research topic around the world. This chapter intends to show the core-base…
Advances in green processing of seed oils using ultrasound‐assisted extraction: A review
Fil: Mushtaq, Anam. Universidad de Agricultura. Instituto Nacional de Ciencia y Tecnologia de Alimentos. Faisalabad; Pakistan.
Nutrigenomics and public health
Abstract Nutrigenomics (the study of the bidirectional interactions between genes and diet) is rapidly developing new bodies of knowledge that will change future research in human nutrition and public health. In fact, this new research topic is becoming essential in order to design and investigate the best dietary recommendations with the aim of preventing several diseases. In this regard, it is now recognized that dietary components can affect the phenotype by regulating gene expression. Although methylation is the widest modification mediated by diet components, recent literature has pointed out several other types of epigenetic modifications, such as regulations by noncoding RNAs and his…
Valorization of waste and by-products from food industries through the use of innovative technologies
Abstract Food waste and by-products, which are normally regarded as not being valuable, have great potential for valuable compounds production. Valorization of these materials not only means more nutrients or bioactive compounds, but also addresses environmental issues caused by discarding these “waste” materials. This chapter discusses the nutritive and economic potential of food waste and by-products, as well as the application of innovative technologies (i.e., electrotechnologies, ultrasound, high hydrostatic pressure, nanotechnology, pressurized fluids) in food waste and by-products valorization. Such technologies improve the perspectives regarding waste utilization, paving the ways tow…
Strategies to reduce lipid consumption
Abstract Lipids are macronutrients that have important functions in the body like storing energy, signaling, and acting as structural components in cell membranes. However, the daily consumption of a high-lipid diet has been involved in the development and maintenance of obesity, a disease which its prevalence is increasing globally. Because of that, the food industry is working in strategies to develop new food products with the aim of reducing the lipid intake. Among these strategies are (1) changes in the structural design of food, (2) the use of carbohydrate and/or fat substitutes, and (3) the inhibition of enzymes responsible for the digestion of sugars and/or lipids. These strategies …
Nutrition, public health, and sustainability: an overview of current challenges and future perspectives
Abstract Marked changes in the lifestyle of society over the past few years, both in developed and developing countries, lead to an increase in sedentary activities and the consumption of unhealthy diets. This is the main cause of the increase of malnutrition and overweight people worldwide that, in turn, lead to chronic diseases like obesity, metabolic syndrome, diabetes, and cardiovascular diseases that are of high public health concern. The aim of this chapter is to provide some advice for maintaining a healthy diet and the technologies that could be applied to achieve global food security in a sustainable way, and reducing food waste. On the other hand, the importance of bioactive compo…
Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
Abstract In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). Moreover, the effect of high power ultrasound (HPU) along with antioxidants addition (sulfur dioxide and glutathione) was investigated during 6 months of aging in bottles. Lower amplitude and temperature, shorter treatment duration and particularly lower frequency showed a more favorable and milder effect on the chemical composition of wine. In the case of the ultrasonic probe treatment, similar effect was achieved primarily by a larger probe diameter as well as lo…
Effect of pulsed electric field on Maillard reaction and hydroxymethylfurfural production
Abstract As an emerging nonthermal processing technology, the application of pulsed electric field (PEF) has received increasing attention not only for its capability to inactivate enzymes and microorganisms or to enhance mass transfer during the extraction process but also for its potential to inhibit the formation of chemical contaminants during processing, such as the formation of hydroxymethylfurfural (HMF). HMF is a potential carcinogen to humans that can be produced via the Maillard reaction (MR). Compared with thermal treatment, PEF can minimize the extent of MR, reducing the contents of HMF. However, in some cases, MR and HMR may be promoted, closely associated with PEF conditions a…