Innovative Processing Technologies for Foods with Bioactive Compounds

2016 ◽  
Keyword(s):  
Bioactive Compounds ◽  
Processing Technologies

scholarly journals Impact of High-Intensity Pulsed Electric Fields on Bioactive Compounds in Mediterranean Plant-based Foods

2009 ◽  
Vol 4 (5) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Pedro Elez-Martínez ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
Bioactive Compounds ◽  
High Intensity ◽  
Processing Parameters ◽  
Heat Treatments ◽  
Processing Technologies ◽  
Nonthermal Processing ◽  
Liquid Products ◽  
Health Related ◽  
Mediterranean Plant

Novel nonthermal processing technologies such as high-intensity pulsed electric field (HIPEF) treatments may be applied to pasteurize plant-based liquid foods as an alternative to conventional heat treatments. In recent years, there has been an increasing interest in HIPEF as a way of preserving and extending the shelf-life of liquid products without the quality damage caused by heat treatments. However, less attention has been paid to the effects of HIPEF on minor constituents of these products, namely bioactive compounds. This review is a state-of–the-art update on the effects of HIPEF treatments on health-related compounds in plants of the Mediterranean diet such as fruit juices, and Spanish gazpacho. The relevance of HIPEF-processing parameters on retaining plant-based bioactive compounds will be discussed.

scholarly journals The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit

2020 ◽  
Vol 10 (23) ◽  
pp. 8432
Author(s):  
Cinzia Mannozzi ◽  
Urszula Tylewicz ◽  
Silvia Tappi ◽  
Marco Dalla Rosa ◽  
Pietro Rocculi ◽  
...  
Keyword(s):  
Electric Fields ◽  
Bioactive Compounds ◽  
Osmotic Dehydration ◽  
Drying Time ◽  
Production Chain ◽  
Processing Technologies ◽  
Dpph Method ◽  
Nutritional Characteristics ◽  
Different Temperatures ◽  
Good Retention

Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (AD) to develop a novel yellow kiwifruit dried snack with high nutritional functionality. In particular, the effect of the different pre-treatments, PEF (200 V/cm) and/or OD (trehalose at 40%), on the color, bioactive compounds content and antioxidant activity (AA) was evaluated on kiwifruit chips air-dried at three different temperatures (50, 60, 70 °C). The results showed that better color maintenance was observed at the drying temperature of 60 °C. Concerning the bioactive compounds, a good retention in total polyphenols (TP), vitamin C content and AA with the DPPH method was obtained on OD and PEF kiwifruit dried snacks, similar to that of control samples. Instead, the ABTS method showed the best AA in PEF and OD/PEF samples. In general, a shorter drying time in the OD- and PEF-treated samples could contribute to the higher sustainability of the process.

scholarly journals Perspective of Membrane Technology in Pomegranate Juice Processing: A Review

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 889 ◽  
Author(s):  
Carmela Conidi ◽  
Enrico Drioli ◽  
Alfredo Cassano
Keyword(s):  
Bioactive Compounds ◽  
Punica Granatum ◽  
Membrane Technology ◽  
Pomegranate Juice ◽  
Minimal Processing ◽  
Processing Technologies ◽  
Juice Processing ◽  
Fining Agents ◽  
Processing Techniques

Pomegranate (Punica granatum L.) juice is well recognized for its high content of phytochemicals with proven health-promoting effects. Conventional processing techniques including clarification with fining agents, pasteurization and thermal concentration have significant influences on bioactive compounds and antioxidant activity of the juice. The growing consumers demand for high-quality pomegranate juice as well as the industrial interest for the production of functional foods, nutraceuticals, and cosmetics from its bioactive compounds have promoted the interest for minimal processing technologies. In this context, membrane-based operations represent an innovative approach to improve the overall quality of pomegranate juice production. This review focuses on the recent advances and developments related to the application of membrane technology in pomegranate juice processing. Conventional pressure-driven membrane operations and innovative membrane operations, such as osmotic distillation and pervaporation, are discussed in relation to their potential in juice clarification, fractionation, concentration and aroma recovery. Their implementation in integrated systems offer new opportunities to improve the healthiness and quality of the juice as well as to recover, purify and concentrate bioactive compounds for the formulation of functional ingredients.

Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products

LWT ◽  
2021 ◽  
pp. 111549
Author(s):  
Ahtisham Ali ◽  
Shuai Wei ◽  
Zhenyang Liu ◽  
Xiuping Fan ◽  
Qinxiu Sun ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Thermal Processing ◽  
Processing Technologies ◽  
By Products

scholarly journals Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1538
Author(s):  
Gloria López-Gámez ◽  
Pedro Elez-Martínez ◽  
Olga Martín-Belloso ◽  
Robert Soliva-Fortuny
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
Food Processing ◽  
Thermal Processing ◽  
Plant Stress ◽  
High Pressure Processing ◽  
Future Research ◽  
Processing Technologies ◽  
Positive Effects ◽  
Health Related

Fruits and vegetables are rich sources of bioactive compounds and micronutrients. Some of the most abundant are phenols and carotenoids, whose consumption contributes to preventing the occurrence of degenerative diseases. Recent research has shown the potential of non-thermal processing technologies, especially pulsed electric fields (PEF), ultrasounds (US), and high pressure processing (HPP), to trigger the accumulation of bioactive compounds through the induction of a plant stress response. Furthermore, these technologies together with high pressure homogenization (HPH) also cause microstructural changes in both vegetable tissues and plant-based beverages. These modifications could enhance carotenoids, phenolic compounds, vitamins and minerals extractability, and/or bioaccessibility, which is essential to exert their positive effects on health. Nevertheless, information explaining bioaccessibility changes after non-thermal technologies is limited. Therefore, further research on food processing strategies using non-thermal technologies offers prospects to develop plant-based products with enhanced bioaccessibility of their bioactive compounds and micronutrients. In this review, we attempt to provide updated information regarding the main effects of PEF, HPP, HPH, and US on health-related compounds bioaccessibility from different vegetable matrices and the causes underlying these changes. Additionally, we propose future research on the relationship between the bioaccessibility of bioactive compounds and micronutrients, matrix structure, and non-thermal processing.

scholarly journals Ultrasound Extraction Mediated Recovery of Nutrients and Antioxidant Bioactive Compounds from Phaeodactylum tricornutum Microalgae

2021 ◽  
Vol 11 (4) ◽  
pp. 1701
Author(s):  
Fadila Al Khawli ◽  
Francisco J. Martí-Quijal ◽  
Noelia Pallarés ◽  
Francisco J. Barba ◽  
Emilia Ferrer
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Influential Factor ◽  
Extraction Time ◽  
Added Value ◽  
Antioxidant Compounds ◽  
Ultrasound Assisted Extraction ◽  
Processing Technologies ◽  
Assisted Extraction ◽  
Ultrasound Assisted

In recent years, a growing interest has been shown in the use of microalgae due to their interesting nutritional and bioactive profiles. Green innovative processing technologies such as ultrasound-assisted extraction (UAE) avoid the use of toxic solvents and high temperatures, being a sustainable alternative in comparison with traditional extraction methods. The present study aims to evaluate the recovery of high added-value compounds from Phaedoactylum tricornutum assisted by ultrasound. To optimize the UAE of proteins, carbohydrates, pigments and antioxidant compounds, a response surface methodology was used. Carbohydrate extraction was positively affected by the temperature. However, for the extraction of carotenoids, the most influential factor was the extraction time. The total polyphenols were only significantly affected by the extraction time. Finally, the antioxidant capacity, measured by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), was strongly modulated by the extraction time, while for the oxygen radical antioxidant capacity (ORAC) assay, the most important parameter was the temperature, followed by the extraction time. The optimal conditions for the maximum extraction of nutrients, bioactive compounds and antioxidant capacity were 30 min, 50 ºC and a pH of 8.5. Finally, it has been seen that with these conditions, the extraction of fucoxanthin is allowed, although no differences were found between an ultrasound-assisted extraction and a shaking extraction (control).

Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods

2021 ◽  
Author(s):  
Gustavo V. Barbosa-Cánovas ◽  
Francesco Donsì ◽  
Semanur Yildiz ◽  
Kezban Candoğan ◽  
Prashant Raj Pokhrel ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Processing Technologies ◽  
Nonthermal Processing

scholarly journals An Overview on Effects of Processing on the Nutritional Content and Bioactive Compounds in Seaweeds

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2168
Author(s):  
Ana Rodríguez-Bernaldo de Quirós ◽  
Julia López-Hernández
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Environmentally Friendly ◽  
Nutritional Content ◽  
Bioactive Components ◽  
Extraction Techniques ◽  
Processing Technologies ◽  
Green Extraction ◽  
Near Future

The effect of the different processing technologies and the extraction techniques on the bioactive compounds and nutritional value of seaweeds is reviewed in this study. This work presents and discusses the main seaweeds treatments such as drying, heating, and culinary treatments, and how they affect their nutritional value, the bioactive compounds, and antioxidant capacity. Some examples of traditional and green extraction technologies for extracting seaweeds bioactive components are also presented. The last trends and research on the development of seaweed-based food products is also covered in this review. The use of environmentally friendly extraction procedures, as well as the development of new healthy seaweed-based foods, is expected to grow in the near future.

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