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22 pages, 9216 KiB

Open AccessArticle

Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts

by Lauren Doyle, Suvro Talukdar, Youling L. Xiong, Akinbode Adedeji and Tyler J. Barzee

Foods 2025, 14(6), 923; https://doi.org/10.3390/foods14060923 - 8 Mar 2025

Viewed by 1175

Abstract

There is a pressing need to produce novel food ingredients from sustainable sources to support a growing population. Filamentous fungi can be readily cultivated from low-cost agricultural byproducts to produce functional proteins for food biomanufacturing of structured products. However, there is a lack [...] Read more.

There is a pressing need to produce novel food ingredients from sustainable sources to support a growing population. Filamentous fungi can be readily cultivated from low-cost agricultural byproducts to produce functional proteins for food biomanufacturing of structured products. However, there is a lack of scientific knowledge on the gelling characteristics of fungal proteins or their potential in additive biomanufacturing. Therefore, this study investigated the feasibility of utilizing fungal protein extracts and flours from Aspergillus awamori, Pleurotus ostreatus, Auricularia auricula-judae as sole gelling agents in 3D-printed products. Protein extracts were successfully prepared using the alkaline extraction–isoelectric precipitation method and successful physical gels were created after heating and cooling. Results indicated that shear-thinning gel materials could be formed with acceptable printability at mass inclusion rates between 15% and 25% with the best performance obtained with P. ostreatus protein extract at 25% inclusion. A. auricula-judae demonstrated promising rheological characteristics but further optimization is needed to create homogeneous products appropriate for extrusion-based 3D printing. This work provides valuable insights for continued development of 3D-printed foods with filamentous fungi. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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22 pages, 1779 KiB

Open AccessArticle

Characterization of Extruded Sorghum-Soy Blends to Develop Pre-Cooked and Nutritionally Dense Fortified Blended Foods

by Michael Joseph, Qingbin Guo, Brian Lindshield, Akinbode A. Adedeji and Sajid Alavi

Foods 2025, 14(5), 779; https://doi.org/10.3390/foods14050779 - 25 Feb 2025

Cited by 1 | Viewed by 773

Abstract

Food aid commodities are essential food items in global food aid programming. Some are primarily made from an extrusion of corn and soybeans. However, there are concerns about the genetically modified organisms (GMOs) of some of these grains. Hence, there is a need [...] Read more.

Food aid commodities are essential food items in global food aid programming. Some are primarily made from an extrusion of corn and soybeans. However, there are concerns about the genetically modified organisms (GMOs) of some of these grains. Hence, there is a need for alternatives to grains, like sorghum, which is not GMO. It is critical to ensure that products from this new ingredient meet the quality requirements, hence the need to profile them. An expanded formulation sorghum-soy blend (SSB), obtained from extrusion cooking, was ground using a hammer mill and analyzed for changes in properties that were affected by the transformation of starch and protein during processing. Macro- and micro-nutrients were added to these milled blends to prepare fortified blended foods (FBFs) that could meet the recommendations of Food Aid Quality Review (FAQR) report on energy, protein, and micronutrient content. The water absorption index (WAI) ranged from 2.82 to 5.90 g/g, the water solubility index (WSI) ranged from 6.22 to 18.50%, and the blends were affected by the formulation—whole/decorticated sorghum and different levels of fat. Extrusion processing caused starch gelatinization in the range of 90.69–96.26%. The pasting properties indicated that whole grain blends of SSB had lower peak time and higher final viscosity when compared to decorticated sorghum blends. The Bostwick flow rate of cooked porridges with 20% solids was within the recommended range of 9–21 cm/min. Starch digestibility significantly increased after extrusion, with a 149.65% increase in rapidly digestible starch (RDS). The protein digestibility did not vary significantly when subjected to extrusion and wet cooking. There was a significant reduction in anti-nutritional factors in the extruded binary blends of SSB when compared to respective raw blends: phytic acid was reduced by 25.33%, tannins were not found, and trypsin inhibitors were reduced by 19.50%. Thus, the extrusion processing of SSB with the subsequent addition of macro- and micro-ingredients was effective in producing FBFs with high nutritive value, comparable to FBF made from traditional ingredients. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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13 pages, 895 KiB

Open AccessArticle

Pulsed Electric Field Treatment of Sweet Potatoes to Reduce Oil and Acrylamide in Kettle Chips

by Mark M. Skinner, Morgan A. Fong, Tauras P. Rimkus, Alyssa N. Hendricks, Tina P. Truong, Luke G. Woodbury, Xinzhu Pu and Owen M. McDougal

Foods 2025, 14(4), 577; https://doi.org/10.3390/foods14040577 - 10 Feb 2025

Viewed by 1077

Abstract

The purpose of this investigation was to utilize pulsed electric field (PEF) technology to make sweet potato kettle chips (SPKC) healthier by lowering the amount of oil absorbed and reducing the amount of acrylamide formed during frying. Sweet potatoes were treated continuously in [...] Read more.

The purpose of this investigation was to utilize pulsed electric field (PEF) technology to make sweet potato kettle chips (SPKC) healthier by lowering the amount of oil absorbed and reducing the amount of acrylamide formed during frying. Sweet potatoes were treated continuously in an Elea PEF Advantage Belt One system and prepared as SPKC, without peeling and sliced to a thickness of 1.7 mm. The specific energy for PEF application was set to either low (1.5 kJ/kg) or high (3.0 kJ/kg) with a field strength of 1.0 kV/cm and a pulse width of 6 μm. Batches of 500 g unrinsed potato slices were fried in canola oil at 130 °C for 360 s. The oil content in 3.0 g of fried SPKC was 1.39 g or 46.3%, whereas the oil content was 37.9% for high and 37.7% for low PEF-treatment conditions. Acrylamide (AA) in the fried SPKC was quantified by mass spectrometry to be 0.668 μg/g in the non-PEF control and 0.498 μg/g for low and 0.370 μg/g for high PEF treatment. The results of this study support the use of PEF in SPKC processing to reduce oil absorbance during frying by up to 9% and lower AA by up to 45%. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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18 pages, 747 KiB

Open AccessArticle

Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers

by Maria Guerrero, Andrea K. Stone, Ravinder Singh, Yuk Chu Lui, Filiz Koksel and Michael T. Nickerson

Foods 2025, 14(4), 547; https://doi.org/10.3390/foods14040547 - 7 Feb 2025

Cited by 1 | Viewed by 1738

Abstract

The aim of this study was to produce texturized vegetable proteins (TVPs) from faba bean protein via low-moisture extrusion. The effect of extrusion variables including temperature (110, 125, and 140 °C at the die), feed moisture content (30, 35, and 40%), and screw [...] Read more.

The aim of this study was to produce texturized vegetable proteins (TVPs) from faba bean protein via low-moisture extrusion. The effect of extrusion variables including temperature (110, 125, and 140 °C at the die), feed moisture content (30, 35, and 40%), and screw speed (200, 300, and 400 rpm) on the TVP properties were investigated. An increase in feed moisture content or extruder temperature reduced the specific mechanical energy and torque by 40–45% during extrusion. An increase in feed moisture created TVPs with lower bulk densities and rehydration ratios while an increase in extruder temperature or screw speed increased the bulk density of the TVPs. An increase in screw speed also caused a decrease in the water holding capacity of the milled TVP flours. The TVP flours had a 33–70% higher oil holding capacity than the raw material. The texture profile showed that an increase in feed moisture influenced TVP hardness, gumminess, and chewiness with higher values compared to the treatments with lower moisture contents. Springiness, cohesiveness, and resilience were more affected by a change in screw speed with higher values at 200 rpm. The best parameters were selected (125 °C, 40% MC, 300 rpm) to produce TVP to use as a partial (hybrid burger) and complete (vegan burger) replacement of beef in a burger patty. The replacement of 25% beef with TVPs in a hybrid burger increased the cooking yield and moisture retention and decreased the thickness and diameter change compared to the beef burger without TVPs. In a vegan formulation, the faba bean TVP burger had lower cooking yield and moisture retention than commercial products. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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23 pages, 12741 KiB

Open AccessArticle

Evaluation of Microwave Heating Uniformity for Ready-to-Eat Rice in Metalized Packaging Structure

by Chai Liu, Bo Tian, Huiran Liu, Liuyang Shen, Yong Zhu, Chenghai Liu, Xianzhe Zheng, Xiting Deng and Yuxin Zhao

Foods 2024, 13(23), 3979; https://doi.org/10.3390/foods13233979 - 9 Dec 2024

Viewed by 1198

Abstract

Microwave energy utilization undergoes two stages via absorption and conversion inside ready-to-eat rice (RER) under microwave reheating. The reasonable utilization of microwave energy inside the processed material may enhance the uniformity of the temperature distribution. To analyze the uniformity changes inside RER, the [...] Read more.

Microwave energy utilization undergoes two stages via absorption and conversion inside ready-to-eat rice (RER) under microwave reheating. The reasonable utilization of microwave energy inside the processed material may enhance the uniformity of the temperature distribution. To analyze the uniformity changes inside RER, the effects of microwave reflection, refraction, and absorption by a metal aluminum film were studied through the thermodynamic properties. A simulation model was developed using the co-simulation method of COMSOL Multiphysics with MATLAB programming to analyze the mechanism of material properties and electromagnetic distribution on temperature distribution uniformity, as well as the formation mechanism of the temperature distribution uniformity of microwave-reheated RER. Based on models of the designed package boxes covering the metal film, the optimal structure was developed to include a metal aluminum film with a width of 5 mm and a thickness of 0.30 mm, which was sprayed on the edges and corners of a rectangular packaging box. The packaging boxes covering the metal films may reduce the average temperature of the upper and lower layers in RER by 8.03 °C and 7.42 °C, respectively, while the temperature distribution uniformity increased by 35.71% and 72.22%. The introduction of a metalized package significantly enhances the temperature uniformity inside RER under microwave reheating. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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12 pages, 1506 KiB

Open AccessArticle

Phytosterol Depletion in Soybean Oil Using a Synthetic Silica Adsorbent

by Birgit Steiner-Zitzenbacher, Joaquín Velasco, Crispulo Gallegos and Maria-Victoria Ruiz-Méndez

Foods 2024, 13(19), 3172; https://doi.org/10.3390/foods13193172 - 6 Oct 2024

Viewed by 1323

Abstract

Phytosterols in vegetable oils have gained attention for their nutritional benefits in foods and food supplements. However, the use of vegetable oils in emulsions for infant formulas and parenteral nutrition has raised some concerns, as phytosterols may contribute to phytosterolemia in the case [...] Read more.

Phytosterols in vegetable oils have gained attention for their nutritional benefits in foods and food supplements. However, the use of vegetable oils in emulsions for infant formulas and parenteral nutrition has raised some concerns, as phytosterols may contribute to phytosterolemia in the case of infant formulas and, in a second scenario, to parenteral nutrition-associated liver disease. The present study proposes removing phytosterols from soybean oil using a synthetic amorphous silica Trisyl^® (E551) as an adsorbent material. The process is simple and involves stirring the oil at a high temperature under vacuum conditions followed by filtration to remove the adsorbent. A rotational factorial design of experiments, considering the adsorbent/oil ratio, temperature, and time was carried out to determine the optimal conditions. Additionally, the effects on tocopherols levels and formation of trans fatty acids were explored. The total sterol content in the initial refined soybean oil was 2540 mg/kg, with 32% in ester form (813 mg/kg). The treatments effectively reduced the sterol concentration, achieving a reduction of nearly 70% when 10% Trisyl^®, 140 °C, and a 90-min treatment were applied. Under these conditions, nearly 80% of the oil was recovered. Campesterol and stigmasterol levels were almost halved. Tocopherol losses were found to be below 20%. Thermal degradation, as analyzed by triacylglycerol polymers and trans fatty acids, was not observed in the treatments. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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20 pages, 3403 KiB

Open AccessArticle

Effect of Press Cake-Based Particles on Quality and Stability of Plant Oil Emulsions

by Tamara Schmid, Mathias Kinner, Luca Stäheli, Stefanie Steinegger, Lukas Hollenstein, David de la Gala and Nadina Müller

Foods 2024, 13(18), 2969; https://doi.org/10.3390/foods13182969 - 19 Sep 2024

Cited by 3 | Viewed by 1113

Abstract

Palm fat has uniquely optimal melting characteristics that are difficult to replace in products such as baked goods and chocolate-based items. This study investigates the efficacy of using Pickering emulsions derived from Swiss plant oils and their micromilled press cakes. Emulsification was carried [...] Read more.

Palm fat has uniquely optimal melting characteristics that are difficult to replace in products such as baked goods and chocolate-based items. This study investigates the efficacy of using Pickering emulsions derived from Swiss plant oils and their micromilled press cakes. Emulsification was carried out at both the lab and pilot scales using sunflower- and rapeseed-based recipes, with and without additional surfactants, for both oil-in-water and water-in-oil emulsions. The resulting emulsions were measured for viscosity and short- and long-term stability and linked to the properties of the raw materials. The results indicated that the contact angle, size, and macronutrient composition of the particles significantly impact emulsion quality, though differences in oil pressing methods might predominate these effects. The combination of particles and surfactants demonstrated a clear advantage with respect to interface stabilisation, with a suggested link between the wax content of the oil and particles and the resulting emulsion quality and stability. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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21 pages, 4294 KiB

Open AccessArticle

Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage

by Christina Drosou and Magdalini Krokida

Foods 2024, 13(17), 2699; https://doi.org/10.3390/foods13172699 - 26 Aug 2024

Cited by 5 | Viewed by 1547

Abstract

This study developed functional white chocolate enriched with free (WC-F) and encapsulated β-carotene using whey protein isolate (WPI) and pullulan (PUL) blends through spray drying (WC-SP), freeze drying (WC-LP), and coaxial electrospinning (WC-EL). The thermal properties, rheological properties, hardness, and color of the [...] Read more.

This study developed functional white chocolate enriched with free (WC-F) and encapsulated β-carotene using whey protein isolate (WPI) and pullulan (PUL) blends through spray drying (WC-SP), freeze drying (WC-LP), and coaxial electrospinning (WC-EL). The thermal properties, rheological properties, hardness, and color of the chocolates were evaluated, and the stability of β-carotene was monitored over 4 months at 25 °C. No significant differences were found in melting profile temperatures among samples; however, WC-LP and WC-EL exhibited higher melting energies (30.88 J/g and 16.00 J/g) compared to the control (12.42 J/g). WC-F and WC-SP showed rheological behaviors similar to those of the control, while WC-LP and WC-EL displayed altered flow characteristics. Hardness was unaffected in WC-F and WC-SP (7.77 N/mm² and 9.36 N/mm²), increased slightly in WC-LP (10.28 N/mm²), and decreased significantly in WC-EL (5.89 N/mm²). Over storage, melting point, rheological parameters, and hardness increased slightly, while color parameters decreased. β-carotene degradation followed a first-order reaction model, with degradation rate constants (k) of 0.0066 day⁻¹ for WC-SP, 0.0094 day⁻¹ for WC-LP, and 0.0080 day⁻¹ for WC-EL, compared to 0.0164 day⁻¹ for WC-F. WC-SP provided the best β-carotene retention, extending the half-life period by 2 times compared to WC-F (126.04 days vs. 61.95 days). Practical implications: The findings suggest that WC-SP, with its superior β-carotene stability, is particularly suitable for the development of functional confectionery products with extended shelf life, offering potential benefits in industrial applications where product stability is crucial. Future research directions: Further studies could explore the incorporation of additional bioactive compounds in white chocolate using similar encapsulation methods, as well as consumer acceptance and sensory evaluation of these enriched products. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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16 pages, 13596 KiB

Open AccessArticle

Atmospheric Cold Plasma as an Alternative to Chlorination in Soft Wheat Flour to Prepare High-Ratio Cakes

by Shikhadri Mahanta, Jayne Bock, Andrew Mense, Nahndi Kirk-Bradley, Joseph Awika and Janie McClurkin Moore

Foods 2024, 13(15), 2366; https://doi.org/10.3390/foods13152366 - 26 Jul 2024

Cited by 4 | Viewed by 1586

Abstract

Chlorination is a common chemical modification process of soft wheat flour to prepare high-ratio cakes. Due to safety and labeling concerns of flour chlorination, alternatives to chlorination have been researched. Atmospheric Cold Plasma (ACP) is an emerging technology which is applicable for a [...] Read more.

Chlorination is a common chemical modification process of soft wheat flour to prepare high-ratio cakes. Due to safety and labeling concerns of flour chlorination, alternatives to chlorination have been researched. Atmospheric Cold Plasma (ACP) is an emerging technology which is applicable for a wide range of food and biological components, including cereal grain products. The potential of ACP as an alternative to chlorination for high-ratio cakes has not been researched. Soft wheat flour was treated at 50 kV, 60 kV, and 70 kV each for 5, 6, and 7 min and compared to untreated and chlorinated wheat flour. High-ratio cakes were prepared from the chlorinated, treated, and untreated soft wheat flour and their properties were compared. Changes in the flour properties and the high-ratio cakes were observed at different treatment conditions. It was found that after 50 kV, 6 min, 50 kV, 7 min and 60 kV, 6 min had the better flour pasting properties, higher cake volume, and better texture properties as compared to untreated wheat flour and chlorinated wheat flour. This determines the potential of the application of ACP as an alternative to chlorination or to reduce the use of chlorination in soft wheat flour. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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18 pages, 3932 KiB

Open AccessArticle

Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology

by Md Kamruzzaman, Liuyang Shen, Yuhan Zhang, Liangliang Xue, Kesen Fu, Haihui Zhu and Xianzhe Zheng

Foods 2024, 13(13), 2071; https://doi.org/10.3390/foods13132071 - 29 Jun 2024

Cited by 2 | Viewed by 1197

Abstract

To improve product quality and obtain suitable processing parameters for crab apple slices (CASs) produced by continuous microwave drying (CMD), the effects of processing parameters, including slice thickness, microwave power, air velocity, and conveyor belt speed, on the evaluation indexes in terms of [...] Read more.

To improve product quality and obtain suitable processing parameters for crab apple slices (CASs) produced by continuous microwave drying (CMD), the effects of processing parameters, including slice thickness, microwave power, air velocity, and conveyor belt speed, on the evaluation indexes in terms of temperature, moisture content, color (L*, a*, b*), hardness, brittleness, and total phenolic content of CASs were investigated via the response surface method. The results indicated that microwave power has the greatest effect on the evaluation indexes applied to the CASs under CMD, followed by air velocity, slice thickness, and conveyor belt speed. To produce the desired product quality, the appropriate parameters for CMD of CASs were optimized as 1.25 mm slice thickness, 14,630 W microwave power, 0.50 m·s⁻¹ air velocity, and 0.33 m·min⁻¹ conveyor belt speed. Following that, the moisture content under CMD was found to be 13.53%, the desired color, hardness 0.79 g, brittleness 12.97 (number of peaks), and the total phenolic content 5.48 mg·g⁻¹. This research provides a theoretical framework for optimizing the processing parameters of CASs using the response surface method. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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26 pages, 23110 KiB

Open AccessArticle

A Comparative Study of Encapsulation of β-Carotene via Spray-Drying and Freeze-Drying Techniques Using Pullulan and Whey Protein Isolate as Wall Material

by Christina Drosou and Magdalini Krokida

Foods 2024, 13(12), 1933; https://doi.org/10.3390/foods13121933 - 19 Jun 2024

Cited by 12 | Viewed by 2476

Abstract

The encapsulation of β-carotene was investigated using pullulan and whey protein isolate (WPI) as a composite matrix at a weight ratio of 20:80, employing both spray-drying and freeze-drying techniques. The influence of processing parameters such as the concentration of wall material, flow rate, [...] Read more.

The encapsulation of β-carotene was investigated using pullulan and whey protein isolate (WPI) as a composite matrix at a weight ratio of 20:80, employing both spray-drying and freeze-drying techniques. The influence of processing parameters such as the concentration of wall material, flow rate, and inlet temperature for SP encapsulants, as well as wall-material concentration for FZ encapsulants, was examined in terms of encapsulation efficiency (EE). The morphology, structural characterization, moisture sorption isotherms, and thermal properties of the resulting encapsulants at optimum conditions were determined. Their stability was investigated under various levels of water activity, temperature conditions, and exposure to UV–Vis irradiation. β-carotene was efficiently encapsulated within SP and FZ structures, resulting in EE of approximately 85% and 70%, respectively. The degradation kinetics of β-carotene in both structures followed a first-order reaction model, with the highest rate constants (0.0128 day⁻¹ for SP and 0.165 day⁻¹ for FZ) occurring at an intermediate water-activity level (a_w = 0.53) across all storage temperatures. The photostability tests showed that SP encapsulants extended β-carotene’s half-life to 336.02 h, compared with 102.44 h for FZ encapsulants, under UV–Vis irradiation. These findings highlight the potential of SP encapsulants for applications in functional foods, pharmaceuticals, and carotenoid supplements. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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19 pages, 3281 KiB

Open AccessEditor’s ChoiceArticle

Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach

by George Dimopoulos, Alexandros Katsimichas, Konstantinos Balachtsis, Efimia Dermesonlouoglou and Petros Taoukis

Foods 2024, 13(9), 1410; https://doi.org/10.3390/foods13091410 - 3 May 2024

Cited by 2 | Viewed by 1711

Abstract

This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0–200 pulses) spinach leaves were osmotically dehydrated at room temperature for up to 120 min. The application of [...] Read more.

This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0–200 pulses) spinach leaves were osmotically dehydrated at room temperature for up to 120 min. The application of PEF (0.6 kV/20 pulses) prior to OD (60% glycerol, 25 °C, 60 min) lowered water activity (a_w = 0.891) while achieving satisfactory product acceptability (total sensory hedonic scoring of 8). During the storage of the product (at 4, 8, 12, and 20 °C for up to 30 d), a significant reduction in total microbial count evolution was observed (9.7 logCFU/g for the untreated samples vs. 5.1 logCFU/g for the PEF-OD-treated samples after 13 d of storage at 4 °C). The selection of these PEF and OD treatment conditions enabled the extension of the product shelf life by up to 33 d under chilled storage. Osmotically treated spinach could find application in ready-to-eat salad products with an extended shelf life, which is currently not possible due to the high perishability of the specific plant tissue. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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Review

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23 pages, 569 KiB

Open AccessReview

Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation

by Christian K. Anumudu, Helen Onyeaka, Chiemerie T. Ekwueme, Abarasi Hart, Folayemi Isaac-Bamgboye and Taghi Miri

Foods 2024, 13(24), 4001; https://doi.org/10.3390/foods13244001 - 11 Dec 2024

Viewed by 2932

Abstract

Food processing is a fundamental requirement for extending the shelf life of food products, but it often involves heat treatment, which can compromise organoleptic quality while improving food safety. Infrared (IR) radiation has emerged as a transformative technology in food processing, offering a [...] Read more.

Food processing is a fundamental requirement for extending the shelf life of food products, but it often involves heat treatment, which can compromise organoleptic quality while improving food safety. Infrared (IR) radiation has emerged as a transformative technology in food processing, offering a rapid, energy-efficient method for inactivating microbial cells and spores while preserving the nutritional and sensory attributes of food. Unlike traditional heating methods, IR technology enhances heating homogeneity, shortens processing time, and reduces energy consumption, making it an environmentally friendly alternative. Additionally, IR processing minimizes water usage, prevents undesirable solute migration, and maintains product quality, as evidenced by its effectiveness in applications ranging from drying fruits and vegetables to decontaminating meat and grains. The advantages of IR heating, including its precise and even heat diffusion, ability to retain color and nutrient content, and capacity to improve the microbial safety of food, position it as a promising tool in modern food preservation. Nevertheless, there are gaps in knowledge with respect to optimal application of IR in foods, especially in the maintenance product quality and the impact of factors such as IR power level, temperature, wavelength (λ), food depth, and target microorganisms on the applicability of this novel technology in food systems. Recent research has attempted to address challenges to the application of IR in food processing such as its limited penetration depth and the potential for surface burns due to high energy which has delayed the widespread utilization of this technology in food processing. Thus, this review critically evaluates the application of IR in food safety and quality, focusing on factors that affect its effectiveness and its use to moderate food quality and safety while comparing its advantages/disadvantages over traditional thermal processing methods. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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20 pages, 1240 KiB

Open AccessReview

Handling the Imbalanced Problem in Agri-Food Data Analysis

by Adeyemi O. Adegbenjo and Michael O. Ngadi

Foods 2024, 13(20), 3300; https://doi.org/10.3390/foods13203300 - 17 Oct 2024

Viewed by 1426

Abstract

Imbalanced data situations exist in most fields of endeavor. The problem has been identified as a major bottleneck in machine learning/data mining and is becoming a serious issue of concern in food processing applications. Inappropriate analysis of agricultural and food processing data was [...] Read more.

Imbalanced data situations exist in most fields of endeavor. The problem has been identified as a major bottleneck in machine learning/data mining and is becoming a serious issue of concern in food processing applications. Inappropriate analysis of agricultural and food processing data was identified as limiting the robustness of predictive models built from agri-food applications. As a result of rare cases occurring infrequently, classification rules that detect small groups are scarce, so samples belonging to small classes are largely misclassified. Most existing machine learning algorithms including the K-means, decision trees, and support vector machines (SVMs) are not optimal in handling imbalanced data. Consequently, models developed from the analysis of such data are very prone to rejection and non-adoptability in real industrial and commercial settings. This paper showcases the reality of the imbalanced data problem in agri-food applications and therefore proposes some state-of-the-art artificial intelligence algorithm approaches for handling the problem using methods including data resampling, one-class learning, ensemble methods, feature selection, and deep learning techniques. This paper further evaluates existing and newer metrics that are well suited for handling imbalanced data. Rightly analyzing imbalanced data from food processing application research works will improve the accuracy of results and model developments. This will consequently enhance the acceptability and adoptability of innovations/inventions. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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16 pages, 7109 KiB

Open AccessReview

The Magnitude and Impact of Food Allergens and the Potential of AI-Based Non-Destructive Testing Methods in Their Detection and Quantification

by Akinbode A. Adedeji, Paul V. Priyesh and Adeniyi A. Odugbemi

Foods 2024, 13(7), 994; https://doi.org/10.3390/foods13070994 - 25 Mar 2024

Cited by 4 | Viewed by 4646

Abstract

Reaction to food allergens is on the increase and so is the attending cost on consumers, the food industry, and society at large. According to FDA, the “big-eight” allergens found in foods include wheat (gluten), peanuts, egg, shellfish, milk, tree nuts, fish, and [...] Read more.

Reaction to food allergens is on the increase and so is the attending cost on consumers, the food industry, and society at large. According to FDA, the “big-eight” allergens found in foods include wheat (gluten), peanuts, egg, shellfish, milk, tree nuts, fish, and soybeans. Sesame was added to the list in 2023, making the target allergen list nine instead of eight. These allergenic foods are major ingredients in many food products that can cause severe reactions in those allergic to them if found at a dose that can elicit a reaction. Defining the level of contamination that can elicit sensitivity is a work in progress. The first step in preventing an allergic reaction is reliable detection, then an effective quantification method. These are critical steps in keeping contaminated foods out of the supply chain of foods with allergen-free labels. The conventional methods of chemical assay, DNA-PCR, and enzyme protocols like enzyme-linked immunosorbent assay are effective in allergen detection but slow in providing a response. Most of these methods are incapable of quantifying the level of allergen contamination. There are emerging non-destructive methods that combine the power of sensors and machine learning to provide reliable detection and quantification. This review paper highlights some of the critical information on the types of prevalent food allergens, the mechanism of an allergic reaction in humans, the measure of allergenic sensitivity and eliciting doses, and the conventional and emerging AI-based methods of detection and quantification—the merits and downsides of each type. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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