Recent innovations in the production of selected specialty (non-traditional) beers.

Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low- to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends.

Valorization of sugar beet pulp through biotechnological approaches: recent developments.

Sugar beet pulp (SBP) is a valuable by-product of the sugar beet industry and is predominantly composed of cellulose, hemicellulose, and pectin. It is commonly used as livestock feed because of its palatability, good energy levels, and highly digestible fibers such as pectins and glucans. However, the utilization of SBP for the production of value-added products via biotechnological approaches is gaining significance in recent years owing to its potential as a cost-effective nutrient source and technological advancements in its processing.

Decontamination of chokeberries ( L.) by cold plasma treatment and its effects on biochemical composition and storage quality of their corresponding juices.

To improve the microbiological quality of chokeberries, corona discharge plasma jet (CDPJ) was employed as a decontaminating agent. The mean levels of aerobic bacteria and yeast and molds contaminants in chokeberries were 4.78 and 4.

Recent advances in biotechnological valorization of brewers' spent grain.

Brewers' spent grain (BSG) is the most abundant by-product of beer-brewing. BSG is rich in nutrients such as protein, fiber, minerals, and vitamins, and therefore it is conventionally used as low-cost animal feed. On the other hand, alternative utilization of BSG has gained increased attention during recent years due to technological progress in its processing and the emergence of the concept of circular economy.

Photocatalytically Enhanced Inactivation of Internalized Pathogenic Bacteria in Fresh Produce Using UV Irradiation with Nano-Titanium Dioxide.

Abstract: Once pathogens are internalized in fresh produce, they pose a challenging food safety issue because they are not effectively inactivated by conventional rinsing or sanitization. To protect food safety and public health, the objectives of this study were to examine internalized levels of foodborne pathogens in different types of fresh produce and to investigate the effectiveness of photocatalytically enhanced inactivation of internalized pathogens in fresh produce using UV irradiation with titanium dioxide (TiO2). For this, green fluorescent protein-labeled Salmonella Typhimurium and Escherichia coli O157:H7 were inoculated on the leaf surface of four types of fresh produce (∼108 CFU per leaf), and varying concentrations of TiO2 suspension (0.

Degradation of benzopyrene and acrylamide in roasted coffee beans by corona discharge plasma jet (CDPJ) and its effects on biochemical and sensory properties.

This study was aimed to reduce the concentrations of benzopyrene (BaP) and acrylamide (ACR) in roasted coffee beans by corona discharge plasma jet (CDPJ). The initial concentrations of BaP and ACR in roasted beans were decreased by 53.6% and 32.

Effects of plasma treatment on the oxidative stability of vegetable oil containing antioxidants.

Plasma, the fourth stage of matter, is a partially or wholly ionized state of gas. Degree of lipid oxidation and effects of antioxidants were evaluated in bulk oils at plasma treatment. Significant changes in the conjugated dienoic acid were induced after 10 min of plasma treatment, which corresponded to treatment for 2.

Degradation of benzo[a]pyrene on glass slides and in food samples by low-pressure cold plasma.

Benzo[a]pyrene (BaP), a carcinogenic polycyclic aromatic hydrocarbon, is ubiquitous in nature, including smoked and grilled meats. BaP degradation has attracted attention due to its recalcitrant chemical nature. In this study, low-pressure cold plasma (LPCP) was used to degrade BaP on glass slides and in food materials.

Decontamination of collards ( var. L.) using electrolyzed water and corona discharge plasma jet.

Acidic electrolyzed water (AEW) was used for collards sanitization. In the AEW (pH of 3.6; 230 mg/L chlorine) generator, the rates of brine inflow and catholyte outflow were 2.

Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour.

Germinated brown rice (GBR) flours were prepared by hammer milling and jet milling. The effect of the milling on the physicochemical and pasting properties of the resultant flours were investigated. The jet milling of GBR resulted in flour with different particle sizes, which were air-classified into coarse and fine size fractions.

Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine.

The decontamination of spoilage-related microbes in low-alcohol red wine was performed using a serial multiple electrode pulsed electric field (PEF) treatment system. The system consisted of seven electrodes connected in series, and it has been designed to produce square-wave high-voltage pulses of 1 μs duration at various electric field strengths and frequencies for decontamination. The initial counts of aerobic bacteria, yeast and lactic acid bacteria (spoilage-associated microbes) in the wine were 5.

Inactivation of spores by nonthermal plasmas.

Bacterial and fungal spore contamination in different industries has a greater economic impact. Because of the remarkable resistance of spores to most physical and chemical microbicidal agents, their inactivation need special attention during sterilization processes. Heat and chemical sporicides are not always well suited for different sterilization/decontamination applications and carries inherent risks.

Impact of corona discharge plasma treatment on microbial load and physicochemical and sensory characteristics of semi-dried squid ().

The use of corona discharge plasma jet (CDPJ) for the improvement of the sanitary quality of semi-dried squid was investigated. Microbial contaminants, namely aerobic, coliforms, and molds and yeasts, were detected in the samples. The CDPJ generated using 20 kV DC voltage at 58 kHz frequency was used for the decontamination treatment (1-10 min).

Sustainable Methods for Decontamination of Microcystin in Water Using Cold Plasma and UV with Reusable TiO₂ Nanoparticle Coating.

Microcystins (MCs) are a family of cyanotoxins and pose detrimental effects on human, animal, and ecological health. Conventional water treatment processes have limited success in removing MCs without producing harmful byproducts. Therefore, there is an urgent need for cost-effective and environmentally-friendly methods for treating MCs.

Microbial Decontamination of Dried Alaska Pollock Shreds Using Corona Discharge Plasma Jet: Effects on Physicochemical and Sensory Characteristics.

Nonthermal techniques for microbial decontamination are becoming more common for ensuring food safety. In this study, a corona discharge plasma jet (CDPJ) was used for inactivation of microbial contaminants of dried Alaska pollock shreds. Corona plasma jet was generated at a current strength of 1.

Effect of corona discharge plasma jet on surface-borne microorganisms and sprouting of broccoli seeds.

Background: Different pathogenic microorganisms have been reported to cause sprouts-associated outbreaks. In order to sterilise and enhance the germination of seeds, non-thermal plasma has been increasingly investigated in the field of agricultural science as an alternative to the traditional pre-sowing seed treatments. This work aimed to evaluate the effect of corona discharge plasma jet (CDPJ) on disinfection of the natural bio-contaminants of broccoli seed and also studied the plasma effect on sprout seed germination rate and physico-chemical properties of sprouts.

Saengshik, a formulated health food, prevents liver damage in CCl4-induced mice and increases antioxidant activity in elderly women.

Saengshik is a Korean noncooked food made with of more than 30 different whole gains, vegetables, fruits, mushrooms, and seaweeds. All of these ingredients are frozen and dried to minimize the loss of nutrients. Saengshik has become popular among health-conscious people in the Republic of Korea.

Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution.

Yogurt-like products were prepared from a combination of skim milk and soymilk (100:0, 75:25, 50:50, 25:75, and 0:100) containing saccharified-rice solution by lactic fermentation of four different cultures. The ratio of skim milk and soy milk had no significant effect on titratable acidity, while the type and nature of culture used for fermentation affected the titratable acidity. Lower syneresis was observed in soy-based yogurt, and both the hardness and springiness of curd increased as the proportion of soymilk in the substrate increased.