Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review.

Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent collapse, which results in the generation of high pressures in the order of 100-5000 bar and temperatures in the range of 727-9727 °C for just a fraction of seconds. Increasing consumer demand for high-quality foods with higher nutritive values and fresh-like sensory attributes, food processors, scientists, and process engineers are pushed to develop innovative and effective non-thermal methods as an alternative to conventional heat treatments. Hydrodynamic cavitation can play a significant role in non-thermal food processing as it has the potential to destroy microbes and reduce enzyme activity while retaining essential nutritional and physicochemical properties.

Transaminase-mediated chiral selective synthesis of (1R)-(3-methylphenyl)ethan-1-amine from 1-(3-methylphenyl)ethan-1-one: process minutiae, optimization, characterization and 'What If studies'.

Transaminases capable of carrying out chiral selective transamination of 1-(3-methylphenyl)ethan-1-one to (1R)-(3-methylphenyl)ethan-1-amine were screened, and ATA-025 was the best enzyme, while dimethylsulfoxide (10% V/V) was the best co-solvent for said bioconversion. The variables such as enzyme loading, substrate loading, temperature, and pH for development of process displaying maximum conversion with good product formation and higher yield were optimized. The ambient processing conditions were 10% enzyme loading/50 g/L substrate loading/45 °C/pH 8.

Development and characterization of taro starch-casein composite bioactive films functionalized by micellar pomegranate peel extract (MPPE).

Starch-casein composite (solid matter content) based bioactive films incorporated with micellar pomegranate peel extract (MPPE) at different concentrations (10, 25, 50, and 100 wt% with respect to base solid matter content) were developed. The extract-free film was used as a control. The bioactive films were characterized for physicochemical, mechanical, barrier, structural, thermal, and bioactive properties.

Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension.

Fresh tomato juice was processed by hydrodynamic cavitation (HC) at 5 to 15 psi pressures for 5-30 min. A full factorial design was applied to optimize the HC treatment of tomato juice quality. Optimal conditions were recorded at 10 psi for 10 min, which showed no significant ( < 0.

The wastes of coffee bean processing for utilization in food: a review.

A few million cubic tons of waste are generated annually as a result of coffee processing. As a beverage, coffee in itself is a rich source of melanoidins, phenolic compounds, and other phytonutrients which confer a wide range of health benefits. These wastes generated every year are usually discarded as landfill mass, mixed with animal fodder, or incinerated.

Intensification of bio-actives extraction from pomegranate peel using pulsed ultrasound: Effect of factors, correlation, optimization and antioxidant bioactivities.

Pomegranate peel (PP) is one of the interesting agri-food by-products because of its abundant bioactive phytochemicals. However, the bioactivity of valuable compounds is affected due to the extraction method used. A pulsed ultrasound-assisted extraction (PUAE) was carried out to intensify the extraction efficacy with reduced power and time.