Electronic Sensor Technologies in Monitoring Quality of Tea: A Review.
Tea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laboratory analytical instruments and olfactory perception of tea tasters. Developing electronic sensing platforms (ESPs), in terms of an electronic nose (e-nose), electronic tongue (e-tongue), and electronic eye (e-eye) equipped with progressive data processing algorithms, not only can accurately accelerate the consumer-based sensory quality assessment of tea, but also can define new standards for this bioactive product, to meet worldwide market demand. Using the complex data sets from electronic signals integrated with…
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…
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…
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 …
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…
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…