Examination of the interrelationships between nutrition, environmental sustainability and food-processing: A concept study using model diets.

Recent work has focused on understanding the link between diet quality and environmental impact, however it is also important to consider the role food processing plays in this relationship. Using model meal plans, this paper examines the link between nutrient content, environmental impact, and processing. Four distinct meal plans were considered - 'Healthy', 'Unhealthy', 'Healthy (plant-based)', 'Healthy (plant-based, processed)'.

Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review.

Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many plants and has numerous functional applications in food and other related industries. The type of extraction methods used in production has a strong influence on the structural or physicochemical properties of the resultant pectin and the potential application or market value of the produced pectin. Many conventional extraction methods are well-established and commercially well adopted.

Improving vitamin D stability to environmental and processing stresses using mixed micelles.

Deficiency of vitamin-D is prevalent globally and can lead to negative health consequences. The fat-soluble nature of vitamin-D, coupled with its sensitivity to heat, light and oxygen limits its incorporation into foods. Mixed micelles (MM) have potential to enhance bioavailability of vitamin-D.

The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beef.

The purpose of this study was to investigate the effects of e-Cooker® and moderate electric field (MEF) cooking on physical and chemical changes occurring during the cooking of meat. Beef muscle samples (38.86 ± 0.

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab ().

High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e.

Monitoring the effect of different microwave extraction parameters on the recovery of polyphenols from shiitake mushrooms: Comparison with hot-water and organic-solvent extractions.

The current study aimed to investigate the effect of different microwave-assisted extraction (MAE) parameters (i.e., particle size of the sample, solid-to-liquid ratio, microwave power, and extraction time) on the total phenolic content (TPC), antioxidant capacity (DPPH and CUPRAC), chlorogenic acid and caffeic acid contents of shiitake mushrooms.

Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet-Visible Light.

Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet-visible light (NUV-vis) in microbial decontamination of ricotta artificially inoculated with . Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days.

Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot.

Unlabelled: The aim of the study was to evaluate the effect of pulsed electric field (PEF) pretreatment on drying kinetics and on color and textural changes in sliced parsnip and carrot. Cell disintegration index measured in parsnips after PEF pretreatment significantly differed from the ones measured for carrots and, consequently, the reduction of the time needed to dry both samples to a final moisture content up to 5% (wet basis). The drying time of the PEF pretreated parsnip was reduced by up to 28% at 70 °C and by up to 21% at 60 °C in carrot, in comparison to untreated samples.

High intensity light pulses to reduce microbial load in fresh cheese.

The present study focused on the utilisation of High Intensity Light Pulses (HILP) treatment to preserve mozzarella cheese. First, the susceptibility of Pseudomonas fluorescens and Enterobacteriaceae to HILP (fluences from 0·39 to 28·0 J/cm2) in a transparent liquid was evaluated (in-vitro tests). Afterwards, the effects on inoculated mozzarella cheese were also assessed.

One-directional modelling to assess the mechanistic actions of power ultrasound on NaCl diffusion in pork.

A one-directional modelling method for the assessment of the influence of power ultrasound (US) (4-19Wcm, 25-40min) on NaCl diffusion in pork is presented. In doing so, the mechanistic actions of US salting in meat are elucidated. Temperature controls (4-21°C) were generated according to each US treatment.

Light based technologies for microbial inactivation of liquids, bead surfaces and powdered infant formula.

This study evaluates the potential of continuous wave Ultraviolet C light (UV-C) and broad-spectrum intense pulsed light (in this study referred to as High Intensity Light Pulses, HILP) for the inactivation of pathogens of public concern in powdered infant formula (PIF) producers. To achieve this goal a sequential set of experiments were performed, firstly in clear liquid media, secondly on the surface of spherical beads under agitation and, finally in PIF. L.

The impact of pulsed electric fields and ultrasound on water distribution and loss in mushrooms stalks.

Pulsed electric fields (PEF) and ultrasound (US) are promising innovative technologies with the potential to increase mass transfer when combined with further processes which in turn can provide potential benefits in the recovery of valuable compounds from food by-products. To provide evidence of the mechanism of mass transfer enhancement, the present study assessed the impact of PEF and US treatments, applied individually and in combination, at low and high temperatures, on the tissue microstructure of mushroom stalks. Different indices such as quantitative water redistribution, water loss and qualitative release of compounds were evaluated.

Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E.

The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.

An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat.

Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced tenderization) and a negative way (e.

Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle.

Beef longissimus thoracis et lumborum (LTL) muscle was used to evaluate the effect of PEF treatments (1.4 kV/cm, 10 Hz, 20 μs, 300 and 600 pulses) on meat quality attributes (weight loss, colour, cook loss and texture) and its evolution at various stages during ageing (2, 10, 18 and 26 days post-mortem). The length of meat ageing before and after PEF application exerted no influence on weight loss, colour and cook loss.

Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment.

The impact of pulsed electric field (PEF) processing conditions on the distribution of water in carrot tissue and extractability of soluble sugars from carrot slices was studied. Time domain NMR relaxometry was used to investigate the water proton mobility in PEF-treated carrot samples. Three distinct transverse relaxation peaks were observed in untreated carrots.

Optimization of pulsed electric field pre-treatments to enhance health-promoting glucosinolates in broccoli flowers and stalk.

Background: The effect of pulsed electric field (PEF) treatment variables (electric field strength and treatment time) on the glucosinolate content of broccoli flowers and stalks was evaluated. Samples were subjected to electric field strengths from 1 to 4 kV cm(-1) and treatment times from 50 to 1000 µs at 5 Hz.

Results: Data fitted significantly (P < 0.

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: a low field NMR study.

The effect of salt concentration and fibre orientation on water within the meat matrix was investigated by low-field nuclear magnetic resonance (LF-NMR), water-binding capacity (WBC), diffusion studies and histological analysis. Pork M. longissimus thoracis et lumborum samples were cured with 5.

An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle.

The effect of conventional and PEF treatment (electric field strength: 1.1-2.8 kV cm(-1); energy density: 12.

Efficacy of high-intensity pulsed light for the microbiological decontamination of chicken, associated packaging, and contact surfaces.

The efficacy of high-intensity light pulse (HILP) technology (3 Hz, maximum of 505 J/pulse, and a pulse duration of 360 μs) for the decontamination of raw chicken and associated packaging and surface materials was investigated. Its ability to reduce microbial counts on raw chicken through plastic films was also examined. Complete inactivation of Campylobacter spp.

Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product quality.

Cylindrical cores of beef semitendinosus (500g) were cooked in a combined ohmic/convection heating system to low (72 degrees C, LTLT) and high (95 degrees C, HTST) target end-point temperatures. A control was also cooked to an end-point temperature of 72 degrees C at the coldest point. Microbial challenge studies on a model meat matrix confirmed product safety.

Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients.

The ohmic heating rate of a food is highly influenced by its electrical conductivity (σ). A survey of σ values of commonly used meat ingredients when dispersed as 5% (w/w) aqueous solutions/suspensions was undertaken. A subset was further investigated at typical usage levels in solution/suspension, and/or when incorporated into beef blends, while σ of selected cuts from five meat species (beef, pork, lamb, chicken and turkey) was also measured.

Ohmic cooking of whole beef muscle - Optimisation of meat preparation.

Uniform ohmic heating of solid foods primarily depends on the uniformity of electrolyte distribution within the product. Different preparation techniques were tested in an attempt to ensure an even salt dispersion within a full beef muscle (biceps femoris). Meat pieces were soaked, injected and tumbled using a range of procedures before ohmic cooking at pasteurization temperatures.

Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation.

Pulsed electric fields (PEF) were applied to freshly prepared apple juice using a laboratory scale continuous PEF system to study the feasibility of inactivating peroxidase (POD) and polyphenoloxidase (PPO). Square wave PEF using different combinations of electric field strength, pre-treatment temperature and treatment time were evaluated in this study and compared to conventional pasteurisation (72°C; 26s). Inactivation curves for the enzyme were plotted for each parameter and inactivation kinetics were calculated.