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Innovative Food Processing on Food Chemistry, Food Bioactive Composition and Public Health Nutrition

Yıl 2018, Cilt: 1 Sayı: 1, 1 - 9, 04.03.2018

Özlem Tokuşoğlu

Öz

In this review context, innovative food processing including high presure processing (HHP) and pulsed electrical fields (PEF) effects on food chemical properties and bioactives has been dealed. Innovative food processing technologies can influence the quality and quantity of food    quality. Innovative    non-thermal technologies (e.g. high-hydrostatic pressure-HHP and pulsed electrical fields (PEF) can preserve the treated foods without decomposing the chemical constituents and sensorial properties which are normally affected during heat treatment and these innovative products are stabil and safety for public nutrition.

Anahtar Kelimeler

innovative food bioactive

Kaynakça

  • Aguilar-Rosas S.F., Ballinas-Casarrubias M.L., Nevarez-Moorillon G.V., Martin-Belloso O., and Ortega-Rivas E. 2007. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds. Journal of Food Engineering, 83, 41–46
  • Amiali M., Ngadi M.O. 2012. Microbial decontamination of food by pulsed electric fields. In: Microbial Decontamination in Food Industry: Novel Methods and Applications (edited by Demirci A. and Ngadi M.O.) Chapter 14: pp. 407–449. Woodhead Publishing Ltd, U.K
  • Barbosa-Cánovas, G. V., Tapia María, S., and Pilar Cano, M. 2005. Novel Food Processing Technologies. New York: Marcel Dekker.
  • Barbosa-Cánovas G.V., Góngora-Nieto M.M., Pothakamury U.R., Swanson B.G. 1999. Preservation of Foods with Pulsed Electric Fields, pp. 4–47, 108–180. Academic Press, San Diego, USA.
  • Bermudez-Aguirre D., Barbosa-Canovas G.V. 2011. Introduction to Nonthermal Processing Technologies for Food, Zhang H.Q., Barbosa-Canovas G.V., Balasubramaniam V.M., Dunne C.P., Farkas D.F., Yuan J.T.C., eds. John Wiley & Sons, Inc., Ames, IA.
  • Bevilacqua, A., Campaniello, D., and Sinigaglia, M. 2010. Chapter 8: Use of high pressure processing for food preservation. In Application of Alternative Food-Preservation Techniques to Enhance Food Safety and Stability. A. Bevilacqua, M. R. Corbo, and M. Sinigaglia, eds. Bentham Science Publishers Ltd., Sharjah, 114–142
  • Buckow R., Ng S., and Toepfl S. 2013. Pulsed electric field processing of orange juice: A review on microbial, enzymatic, nutritional, and sensory quality and stability. Comprehensive Reviews in Food Science and Food Safety, 12, 455–467
  • Corbo, M. R., Bevilacqua, A., Campaniello, D., D’Amato, D., Speranza, B., and Sinigaglia, M. 2009. Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches. International Journal of Food Science and Technology, 44, 223–241
  • Cserhalmi Z.S., Sass-Kiss A., Tóth-Markus M., and Lechner N. 2006. Study of pulsed electric field citrus juices. Innovative Food Science and Emerging Technologies, 7(1– 2), 49–5
  • Ferrari, G., Maresca, P., and Ciccarone, R. 2011. The effects of high hydrostatic pressure on the polyphenols and anthocyanins in red fruit products. Procedia Food Science, 1, 847–853.
  • Ferrari, G., Maresca, P., and Ciccarone, R. 2010. The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice. Journal of Food Engineering, 100 (2), 245–253.
  • Goodner J.K., Braddock R.J., Parish M.E., and Sims C.A. 1999. Cloud stabilization of orange juice by high pressure processing. Journal of Food Science, 64(4), 699–700. Hartyáni P., Dalmadi I., Cserhalmi Z.,
  • Kántor D.B., Tóth-Markus M., and Sass-Kiss A. 2011. Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices. Innovative Food Science and Emerging Technologies, 12, 255–260.
  • Knorr D., Angersbach A., Eshtiaghi M., Heinz V., and Lee D.U. 2001. Processing concepts based on high intensity electric field pulses. Trends in Food Science and Technology, 12, 129–135.
  • Morris C., Brody A.L., Wicker L. 2007. Nonthermal food processing/preservation technologies: A review with packaging implications. Packag. Technol. Sci. 20:275–286. Odriozola-Serrano, I., Soliva-Fortuny, R., and Martin-Belloso, O. 2009. Impact of high intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice. LWT—Food Science and Technology, 42, 93–100.
  • Oms-Oliu, G., Odriozola-Serrano, I., and Martín-Belloso, O. 2012. The effects of non-thermal technologies on phytochemicals. Chapter 5. In Phytochemicals—A Global Perspective of Their Role in Nutrition and Health. V. Rao, ed., Hard cover, InTech, Rijeka, Croatia, 538pp, ISBN: 978-953-51-0296-0, InTech.
  • Parish M.E. 1998. Coliforms, Escherichia coli and Salmonella serovars associated with a citrus-processing facility implicated in a Salmonellosis outbreak. Journal of Food Protection, 61, 280–844
  • Plaza, L., Sánchez-Moreno, C., Elez-Martínez, P., de Ancos, B., Martín-Belloso, O., and Cano, M. P. 2006. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. European Food Research and Technology, 223, 487–493. Sun D.W. 2005. Emerging Technologies for Food Processing. Food Science and Technology, International Series. Elsevier Academic Press, London, UK. ISBN 0-12-676757-2.
  • Toepfl, S., Mathys, A., Heinz, V., and Knorr, D. 2006. Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Reviews International, 22, 405–423
  • Tomas-Barberan, F. and Espin, J. C. 2001. Phenolic compounds and related enzymes as determinants of quality of fruits and vegetables. Journal of the Science of Food and Agriculture, 81, 853–876.
  • Timmermans R.A.H., Mastwijk H.C., Knol J.J., Quataert M.C.J., Vervoort L., Van der Plancken I., Hendrickx M.E., and Matser A.M. 2011. Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes. Innovative Food Science and Emerging Technologies, 12, 235–243
  • Tokuşoğlu Ö., Bozoğlu F.T. 2015. “Food Allergies, High Pressure Processing Effects on Food Allergens and Allergenity” [Chapter 15- Part II. Improving Food Quality with High Pressure Processing (HPP)]. p.319-340. In “Improving Food Quality with Novel Food Processing Technologies”. Book Ed. Özlem Tokuşoğlu & Barry G. Swanson. CRC Press,
  • Taylor & FrancisGroup,BocaRaton, Florida,USA. 462 page. ISBN 9781466507241. Tokuşoğlu Ö., Odriozolla I., Martin O. 2015. “Quality, Safety And Shelf Life Improving in Fruit Juice by Pulsed Electric Fields” [Chapter 18- Part III. Improving Food Quality with
  • Pulse Electric Field (PEF) Technologies]. p.385- 411. In “Improving Food Quality with Novel Food Processing Technologies”. Book Ed. Özlem Tokuşoğlu & Barry G. Swanson. CRC Press, Taylor & Francis Group, Boca Raton, Florida,USA. 462 page. ISBN 9781466507241.
  • Zhang, S., Xi, J., and Wang, C. 2005. High hydrostatic pressure extraction of flavonoids from propolis. Journal of Chemistry Technology Biotechnology, 80, 50–54.

Yıl 2018, Cilt: 1 Sayı: 1, 1 - 9, 04.03.2018

Özlem Tokuşoğlu

Öz

Kaynakça

  • Aguilar-Rosas S.F., Ballinas-Casarrubias M.L., Nevarez-Moorillon G.V., Martin-Belloso O., and Ortega-Rivas E. 2007. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds. Journal of Food Engineering, 83, 41–46
  • Amiali M., Ngadi M.O. 2012. Microbial decontamination of food by pulsed electric fields. In: Microbial Decontamination in Food Industry: Novel Methods and Applications (edited by Demirci A. and Ngadi M.O.) Chapter 14: pp. 407–449. Woodhead Publishing Ltd, U.K
  • Barbosa-Cánovas, G. V., Tapia María, S., and Pilar Cano, M. 2005. Novel Food Processing Technologies. New York: Marcel Dekker.
  • Barbosa-Cánovas G.V., Góngora-Nieto M.M., Pothakamury U.R., Swanson B.G. 1999. Preservation of Foods with Pulsed Electric Fields, pp. 4–47, 108–180. Academic Press, San Diego, USA.
  • Bermudez-Aguirre D., Barbosa-Canovas G.V. 2011. Introduction to Nonthermal Processing Technologies for Food, Zhang H.Q., Barbosa-Canovas G.V., Balasubramaniam V.M., Dunne C.P., Farkas D.F., Yuan J.T.C., eds. John Wiley & Sons, Inc., Ames, IA.
  • Bevilacqua, A., Campaniello, D., and Sinigaglia, M. 2010. Chapter 8: Use of high pressure processing for food preservation. In Application of Alternative Food-Preservation Techniques to Enhance Food Safety and Stability. A. Bevilacqua, M. R. Corbo, and M. Sinigaglia, eds. Bentham Science Publishers Ltd., Sharjah, 114–142
  • Buckow R., Ng S., and Toepfl S. 2013. Pulsed electric field processing of orange juice: A review on microbial, enzymatic, nutritional, and sensory quality and stability. Comprehensive Reviews in Food Science and Food Safety, 12, 455–467
  • Corbo, M. R., Bevilacqua, A., Campaniello, D., D’Amato, D., Speranza, B., and Sinigaglia, M. 2009. Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches. International Journal of Food Science and Technology, 44, 223–241
  • Cserhalmi Z.S., Sass-Kiss A., Tóth-Markus M., and Lechner N. 2006. Study of pulsed electric field citrus juices. Innovative Food Science and Emerging Technologies, 7(1– 2), 49–5
  • Ferrari, G., Maresca, P., and Ciccarone, R. 2011. The effects of high hydrostatic pressure on the polyphenols and anthocyanins in red fruit products. Procedia Food Science, 1, 847–853.
  • Ferrari, G., Maresca, P., and Ciccarone, R. 2010. The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice. Journal of Food Engineering, 100 (2), 245–253.
  • Goodner J.K., Braddock R.J., Parish M.E., and Sims C.A. 1999. Cloud stabilization of orange juice by high pressure processing. Journal of Food Science, 64(4), 699–700. Hartyáni P., Dalmadi I., Cserhalmi Z.,
  • Kántor D.B., Tóth-Markus M., and Sass-Kiss A. 2011. Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices. Innovative Food Science and Emerging Technologies, 12, 255–260.
  • Knorr D., Angersbach A., Eshtiaghi M., Heinz V., and Lee D.U. 2001. Processing concepts based on high intensity electric field pulses. Trends in Food Science and Technology, 12, 129–135.
  • Morris C., Brody A.L., Wicker L. 2007. Nonthermal food processing/preservation technologies: A review with packaging implications. Packag. Technol. Sci. 20:275–286. Odriozola-Serrano, I., Soliva-Fortuny, R., and Martin-Belloso, O. 2009. Impact of high intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice. LWT—Food Science and Technology, 42, 93–100.
  • Oms-Oliu, G., Odriozola-Serrano, I., and Martín-Belloso, O. 2012. The effects of non-thermal technologies on phytochemicals. Chapter 5. In Phytochemicals—A Global Perspective of Their Role in Nutrition and Health. V. Rao, ed., Hard cover, InTech, Rijeka, Croatia, 538pp, ISBN: 978-953-51-0296-0, InTech.
  • Parish M.E. 1998. Coliforms, Escherichia coli and Salmonella serovars associated with a citrus-processing facility implicated in a Salmonellosis outbreak. Journal of Food Protection, 61, 280–844
  • Plaza, L., Sánchez-Moreno, C., Elez-Martínez, P., de Ancos, B., Martín-Belloso, O., and Cano, M. P. 2006. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. European Food Research and Technology, 223, 487–493. Sun D.W. 2005. Emerging Technologies for Food Processing. Food Science and Technology, International Series. Elsevier Academic Press, London, UK. ISBN 0-12-676757-2.
  • Toepfl, S., Mathys, A., Heinz, V., and Knorr, D. 2006. Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Reviews International, 22, 405–423
  • Tomas-Barberan, F. and Espin, J. C. 2001. Phenolic compounds and related enzymes as determinants of quality of fruits and vegetables. Journal of the Science of Food and Agriculture, 81, 853–876.
  • Timmermans R.A.H., Mastwijk H.C., Knol J.J., Quataert M.C.J., Vervoort L., Van der Plancken I., Hendrickx M.E., and Matser A.M. 2011. Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes. Innovative Food Science and Emerging Technologies, 12, 235–243
  • Tokuşoğlu Ö., Bozoğlu F.T. 2015. “Food Allergies, High Pressure Processing Effects on Food Allergens and Allergenity” [Chapter 15- Part II. Improving Food Quality with High Pressure Processing (HPP)]. p.319-340. In “Improving Food Quality with Novel Food Processing Technologies”. Book Ed. Özlem Tokuşoğlu & Barry G. Swanson. CRC Press,
  • Taylor & FrancisGroup,BocaRaton, Florida,USA. 462 page. ISBN 9781466507241. Tokuşoğlu Ö., Odriozolla I., Martin O. 2015. “Quality, Safety And Shelf Life Improving in Fruit Juice by Pulsed Electric Fields” [Chapter 18- Part III. Improving Food Quality with
  • Pulse Electric Field (PEF) Technologies]. p.385- 411. In “Improving Food Quality with Novel Food Processing Technologies”. Book Ed. Özlem Tokuşoğlu & Barry G. Swanson. CRC Press, Taylor & Francis Group, Boca Raton, Florida,USA. 462 page. ISBN 9781466507241.
  • Zhang, S., Xi, J., and Wang, C. 2005. High hydrostatic pressure extraction of flavonoids from propolis. Journal of Chemistry Technology Biotechnology, 80, 50–54.
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Food Health and Technology Innovations
Yazarlar

Özlem Tokuşoğlu

Yayımlanma Tarihi 4 Mart 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 1 Sayı: 1

Kaynak Göster

 Kapak Resmi İndir