Search results for "thermal processing"
showing 7 items of 7 documents
Landmarks in the historical development of twenty first century food processing technologies.
2017
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…
Surface Micro Discharge–Cold Atmospheric Pressure Plasma Processing of Common House Cricket Acheta domesticus Powder: Antimicrobial Potential and Lip…
2021
The growing world population and the need to reduce the environmental impact of food production drive the exploration of novel protein sources. Insects are being cultivated, harvested, and processed to be applied in animal and human nutrition. The inherent microbial contamination of insect matrices requires risk management and decontamination strategies. Thermal sterilization results in unfavorable cooking effects and oxidation of fatty acids. The present study demonstrates the risk management in Acheta domesticus (home cricket) powder with a low-energy (8.7–22.0 mW/cm2, 5 min) semi-direct surface micro discharge (SMD)–cold atmospheric pressure plasma (CAPP). At a plasma power density lower…
Synthesis of Peroxyapatite by Hydrothermal Processing
2014
Peroxide ions in apatite provides an additional resource for imparting an antibacterial capability in apatite. A hydrothermal process has been developed for including peroxide ions into the apatite lattice. Three oxygen generation compounds, hydrogen peroxide, ammonium persulphate and paracetic acid were investigated for peroxyapatite generation. Hydrogen peroxide provides the highest peroxide containing apatite. Both the oxygen generation and the apatite lattice formation represented the two critical factors for producing peroxyapatite. Unlike with high temperature processing, the cooling rate did not influence the retained peroxide content. This new process provides a building block for i…
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages
2020
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…
Photoinduced charge transfer from Carbon Dots to Graphene in solid composite
2019
Abstract The emission in solid phase of Carbon Dots (CDs) deposited by drop-casting technique is investigated by means of micro-photoluminescence. Graphene and SiO2 are used as substrates, and the influence of their different nature – conductive or insulating – on the emission of CDs is highlighed. In particular, a systematic loss of efficiency in the emission of CDs on graphene is found, suggesting a CD-graphene interaction possibly due to a photoinduced electron transfer between the surface states of CDs and the conduction band of graphene. Finally, thanks to the negligible influence on CDs emission, SiO2 substrate is used as support to perform thermal processing of CDs in solid phase, sh…
Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment
2020
The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí, and oat and sweetened with Stevia rebaudiana water extracts at different concentrations. The experimental design comprised a response surface methodology according to a central composite face-centered design. The variable ranges were 60–99°C, 0.25–15 min, 0–2.5% Stevia percentage. This design was used to determine the optimal thermal processing-Stevia concentration in order to obtain the best retention of bioactive compounds and physicochemical pr…
Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies
2017
Abstract Since ancient times, species from the Allium genus have been used in both culinary and medicinal applications. The health promoting properties, with well documented “evidence-based” studies, were attributed to the genus’ high content of bioactive organosulfur compounds. For these reasons, the organosulfur compounds have attracted interest in both food and pharmaceutical industries to be used as additives or supplements. Therefore, improvement in the extraction and stability during processing and storage of these molecules is crucial. The presented review documents the effects of traditional and innovative processing techniques on the extraction and stability of organosulfur compoun…