The active packaging materials fabricated using natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in active food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing food's quality, safety, and shelf-life. Through electrospinning and electrospray, fibers and particles are encapsulated with bioactive compounds for active packaging applications. Understanding the principle behind electrohydrodynamics provides fundamentals in modulating the material's physicochemical properties based on the operating parameters. This review provides a deep understanding of electrospray and electrospinning, along with their advantages and recent innovations, from food packaging perspectives. The natural polymers suitable for developing active packaging films and coatings through electrohydrodynamics are intensely focused. The critical properties of the packaging system are discussed with characterization techniques. Furthermore, the limitations and prospects for natural polymers and electrohydrodynamic processing in active packaging are summarized.
Cookies are baked goods that typically comprise the three main elements sugar, lipids and wheat flour alongside the additional minute components including eggs, milk, salt, and leavening agents. Gluten, a wheat protein found in wheat flour, contributes to the extensibility and elasticity of dough. For an individual with a celiac disease, the consumption of gluten should be avoided. In addition to those with celiac disease, those who observe religious fasts abstain from wheat and wheat-derived items. Religious fasting, often described as a fasting regimen carried out for spiritual or religious reasons, is a dietary pattern characterized by varying degrees of calorie restriction and abstention from particular foods. In order to make gluten-free cookies for fasting, water chestnut flour, foxnuts, and peanuts were combined with cardamom and clove as flavoring agent. The experimental planning and analysis were performed using the Response Surface Methodology. Two independent variables, specifically the foxnut powder and chestnut flour were selected and the Central Composite Design was applied. Altogether, thirteen experimental formulations were used for producing cookies. Along with sensory evaluation, the cookies’ moisture, ash, fat, and protein contents were examined. For general acceptance, 25–30 semi-trained panelists were chosen to conduct the sensory analysis based on a numerical scoring test. The sample (S12; 60% chestnut and 5% foxnut flour) had the greatest overall acceptance score. The chemical components of S12, namely moisture, ash, fat, and protein, were 3.84%, 3.51%, 18.52%, and 6.92%, respectively. Compared to the control sample, this sample was preferred.
The food industry widely employs traditional thermal processing technologies for shelf-life extension. However, the desirable organoleptic qualities may be lost as a result of such treatments, and minerals and vitamins that are temperature-sensitive may also be affected. As a result, cutting-edge nonthermal techniques are employed to achieve shelf-life extension and food safety while reducing the influence on a product's nutritive and 338qualitative qualities. Regulatory organizations generally agree that novel nonthermal technology is advantageous to both food processors and consumers. Validating procedures are a challenge for the industry due to the complexity of food matrices and the variety of foods produced. Proper validation of comparable goods for a specific technology, in terms of shelf-life extension, nutritive and sensory characteristics, along with functional properties, customer acceptability, and environmental effects, is necessary for developing proper regulatory guidelines for an intended technology. Regulations occasionally serve as a potent catalyst for innovation as the ability to innovate is better encouraged when regulation is more flexible with reduced compliance requirements and bureaucratic hassles.
Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency. Ultrasound is an emerging technology that produces acoustic waves which causes rapid formation and collapse of bubbles. It has the capacity to break the hydrogen bonds and interact with the polypeptide chains due to Vander Waals forces leading to the alteration of the secondary and tertiary structure of the enzymes thereby leading to loss in their biological activity. US effectively inactivates various dairy-related enzymes, including alkaline phosphatase (ALP), lactoperoxidase (LPO), and γ-glutamyl transpeptidase (GGTP) with increased US intensity and time without affecting the natural dairy flavors. The review also demonstrates that inactivation of enzymes presents in fruit and vegetables such as polyphenol oxidase (PPO), polygalacturonase (PG), Pectin methyl esterase (PME), and peroxidase. The presence of the enzymes causes detrimental effects causes off-flavors, off-colors, cloudiness, reduction in viscosity of juices, therefore the formation of high-energy free molecules during sonication affects the catalytic function of enzymes and thereby causing inactivation. Therefore this manuscript elucidates the recent advances made in the inactivation of common, enzymes infruits, vegetables and dairy products by the application of ultrasound and also explains the enzyme inactivation kinetics associated. Further this manuscript also discusses the ultrasound with other combined technologies, mechanisms, and its effects on the enzyme inactivation.
Abstract The impact on the natural characteristics of dairy products during thermal processing warrants the investigation of non-thermal techniques. Ozone has proved to be an effective and sustainable processing technology for the dairy processing sector. This review delves into the effect of ozone processing on the microbiological, physiochemical, nutri-functional, and sensory quality of milk and milk products. Alongside this, the other ozone applications in the dairy processing sector (storage room disinfection, wastewater treatment, benefits in Clean-in-Place (CIP) system, toxin reduction) have been discussed. Current regulatory and industrial status, and safety requirements in the facility have also been highlighted. Overall, ozone treatment has lower microbial inactivation efficiency in milk and milk products than thermal treatment. Further, safety precautions are needed in the processing areas due to its potential health hazard concerns.
The impact on the natural characteristics of dairy products during thermal processing warrants the investigation of non-thermal techniques. Ozone has not only arisen as an inactivation treatment for milk and its products with minimal effects on the quality parameters. But has also been proven efficient for reducing biofilms, antibiotics, and aflatoxins, and used for equipment sterilization, air disinfection, sanitization, and de-sludge treatments. This review discusses the updates on the effect of ozone processing on the microbiological, physiochemical, nutri-functional, and sensory quality of milk and milk products. Other applications of ozone in the dairy processing sector (storage rooms disinfection, wastewater treatment, benefits in CIP, toxin reduction), current industrial scenario, and regulatory and safety requirements in the facility dealing with ozone have also been discussed alongside the research gaps and challenges.
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