scholarly journals Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 929 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Thermal Processing ◽  
Cold Plasma ◽  
Food Industry ◽  
Current Knowledge ◽  
Specific Treatment ◽  
Food Products ◽  
Treatment Conditions

The consumption of bioactive compounds, especially phenolic compounds, has been associated with health benefits such as improving the health status and reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. However, the preservation of natural bioactive compounds in food products is a major challenge for the food industry. Due to the major impact of conventional thermal processing, nonthermal technologies such as cold plasma have been proposed as one of the most promising solutions for the food industry. This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology.

Nanotechnology in the Food Industry

2015 ◽  
pp. 218-239
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah
Keyword(s):  
Food Safety ◽  
Product Development ◽  
Food Processing ◽  
Potential Application ◽  
Food Industry ◽  
Health Benefits ◽  
Food Sector ◽  
Potential Risks ◽  
Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

Nanotechnology in the Food Industry

2017 ◽  
pp. 1165-1181
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah
Keyword(s):  
Food Safety ◽  
Product Development ◽  
Food Processing ◽  
Potential Application ◽  
Food Industry ◽  
Health Benefits ◽  
Food Sector ◽  
Potential Risks ◽  
Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

scholarly journals Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4132 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Natural Antioxidants ◽  
Food Products ◽  
Extraction Methods ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Industry Applications ◽  
By Products

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

scholarly journals An Overview on the Use of Response Surface Methodology to Model and Optimize Extraction Processes in the Food Industry

2021 ◽  
Vol 9 (3) ◽  
pp. 745-754
Author(s):  
Vicente Amirpasha Tirado-Kulieva ◽  
Manuel Sánchez-Chero ◽  
Mario Villegas Yarlequé ◽  
Gretell Fiorela Villegas Aguilar ◽  
Gilberto Carrión-Barco ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Biological Activities ◽  
Food Products ◽  
Modeling And Optimization ◽  
Independent Variables ◽  
Extraction Processes ◽  
Food Processes

Response surface methodology (RSM) is a widely used tool for modeling and optimization for food processes. The objective of this review is to evaluate recent findings on the use of RSM in the extraction of compounds from agri-food products. First, the steps for the application of RSM were briefly detailed. According to the analysis performed, RSM is suitable because it evaluates the effects of the independent variables and their interactions on the responses, which is ideal for the optimization of different techniques for the extraction of multiple bioactive compounds and therefore, in the various studies, has allowed to significantly increase the yield and even the biological activities of the extracts; however, RSM has limitations and considering the complexity and dynamics of foods, the challenge is much greater. In this sense, it was determined that simultaneous use with other techniques is necessary in order to optimally describe the process and obtain more accurate results.

scholarly journals PENINGKATAN KREATIVITAS KELOMPOK PEREMPUAN DI MASA PANDEMI COVID-19 MELALUI MODERNISASI PENGOLAHAN PANGAN LOKAL DI WILAYAH PERBATASAN, KALIMANTAN TIMUR

2021 ◽  
Vol 2 (1) ◽  
pp. 66
Author(s):  
Miftakhur Rohmah ◽  
Anton Rahmadi ◽  
Uni W Sagena
Keyword(s):  
Community Service ◽  
Food Processing ◽  
Local Community ◽  
Local Food ◽  
Food Products ◽  
Added Value ◽  
Consumer Health ◽  
East Kalimantan ◽  
Product Durability

<p>The aim of this community service is to increase the community's women creativity PKK group in Talisayan District Berau, East Kalimantan driven in processing local food resources, fisheries and agriculture. However, so far the produce is only sold in fresh form in simple and traditional way so that during this pandemic period this activity has been hampered. Solutive efforts are being made to increase creativity and optimize abundant food products of fish and corn through modernization of technology and processing methods so that they can be marketed outside the region in order to increase community income. The community service method carried out is in the form of training and mentoring for PKK groups to be more creative, innovative, and skilled in processing food safely and attractively so that it has a high selling value. Safe, secure, and attractive food processing can increase product durability, maintain its nutritional content, safe for consumer health, and can boost marketing, even have the potential to export abroad. The resulting output is the application of technology and increasing the quality, quantity and added value of processed food products thanks to the creativity and skills of the community in processing local food of Talisayan. Another output is the establishment of centers for food processing quality driven by women in PKK groups. This is where the role of academics and partners in the local community is needed to work together as a concern and service for the sake of increasing income of the community.</p>

scholarly journals Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments

2020 ◽  
Vol 8 (11) ◽  
pp. 1764
Author(s):  
Iwona Kawacka ◽  
Agnieszka Olejnik-Schmidt ◽  
Marcin Schmidt ◽  
Anna Sip
Keyword(s):  
Listeria Monocytogenes ◽  
Food Processing ◽  
Food Industry ◽  
Storage Temperature ◽  
Bacterial Pathogen ◽  
Food Contamination ◽  
Food Products ◽  
Pathogen Resistance ◽  
Food Matrix ◽  
Matrix Properties

Providing safe products and compliance of legal requirements is still a great challenge for food manufacturers regarding microbiological safety, especially in the context of Listeria monocytogenes food contamination. L. monocytogenes is a human pathogen, which, due to the ability of survival and proliferation in preservation conditions such as high salinity, acidity and refrigeration temperatures, is a significant threat to the food industry. Novel methods of elimination of the bacterial pathogen in food products and food processing environments are required. Among emerging technologies, one of the very promising solutions is using bacteriophages as natural control agents. This review focus on the major aspects of phage-based inhibition of L. monocytogenes in aspects of food safety. We describe an overview of foods and technological factors influencing the efficacy of phage use in biocontrol of L. monocytogenes. The most noteworthy are food matrix properties, phage concentration and stability, the time of phage application and product storage temperature. The combined methods, phage immobilization (active packing), pathogen resistance to phages and legislation aspects of antilisterial bacteriophage use in the food industry are also discussed.

scholarly journals Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 605
Author(s):  
Elodie Sarron ◽  
Pascale Gadonna-Widehem ◽  
Thierry Aussenac
Keyword(s):  
Food Industry ◽  
Specific Treatment ◽  
Liquid Solution ◽  
Ozone Treatment ◽  
Processing Efficiency ◽  
Factors Affecting ◽  
Treatment Conditions ◽  
Fresh Vegetables ◽  
Nutritional Characteristics ◽  
Processing Water

Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics’ retention and maintaining and increasing the shelf-life. In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. The multifunctionality of ozone makes it a promising food processing agent. However, if ozone is improperly used, it causes some deleterious effects on products, such as losses in their sensory quality. For an effective and a safe use of ozone, specific treatment conditions should be determined for all kinds of vegetables. In a last step, we propose highlighting the different essential characteristics of ozone treatment in order to internationally harmonize the data relating to the treatments carried-out.

scholarly journals Recent Scope for AI in the Food Production Industry Leading to the Fourth Industrial Revolution

Webology ◽  
2021 ◽  
Vol 18 (2) ◽  
pp. 1066-1080
Author(s):  
Elham Tahsin Yasin ◽  
Nawroz I. Hamadamen ◽  
Ganesh Babu Loganathan ◽  
Manikandan Ganesan
Keyword(s):  
Computer Vision ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Industrial Revolution ◽  
Sustainable Food ◽  
Sustainable Food Production ◽  
Feed The Future ◽  
Deep Learning Model

In today's situation, Artificial intelligence and computer vision collectively join together to analyze the big data obtained from predicted models. The role of AI in the agri-based food industry helps the stakeholders to access and monitor the supply chain. The phenomenon of applying AI and computer vision in the food industry would improve the entire operations. This research paper tries to provide an assisting model for farmers in food-processing and agriculture through the state-of-the-art method. Several concepts related to sustainability in food processing have been estimated through machine learning, and the deep learning model as a worldwide concept. The demand for the usage of AI and computer vision in the Ag-TECH industry has increased which impacts sustainable food production to feed the future. Certain implications have been suggested for real-time monitoring of the farming process, politics behind sustainable food production, and investment which is the main game-player in the present situation. The 4th Industrial Revolution [IR-4.0] was ushered in by the deployment of computer vision and AI in the food business, with computer vision robotics playing a crucial role in ensuring sustainable food production.

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