Search Results (685)

The increasing consumption of raw and minimally processed fish products has raised concerns regarding the risk of anisakiasis, the infection caused by ingesting larvae of the Anisakis genus. Freezing is currently the standard control measure; however, alternative non-thermal technologies are being explored to preserve product quality while ensuring safety. Several studies have investigated the impacts of high-pressure processing (HPP) on seafood products, but limited information is available about the minimum effective pressure required to achieve complete inactivation of Anisakis larvae while maintaining fillet quality. Moreover, no studies have evaluated the use of portable near-infrared (NIR) spectroscopy as a rapid tool to authenticate HPP-treated fish products. This study evaluated the efficacy of HPP in inactivating Anisakis spp. larvae in gilthead sea bream (Sparus aurata) fillets and investigated the impact of treatment on physicochemical quality parameters. In addition, the reliability of portable NIR spectroscopy coupled with chemometrics was assessed for rapid discrimination between treated and untreated samples. HPP treatments were applied with different pressure–time combinations, and the treatment at 200 MPa for 5 min was selected as the optimal treatment since it was able to achieve 100% larval inactivation. Quality evaluation showed significant changes in color (increase in L* values) and texture parameters, consistent with pressure-induced denaturation, while lipid oxidation remained within acceptable limits. NIR spectra analysis combined with chemometrics approach allowed discrimination between not treated and HPP-treated fillets with an overall accuracy of 98%. The results demonstrate that HPP at moderate pressure levels represents a promising alternative to freezing for Anisakis larvae inactivation in farmed sea bream, and that portable NIR spectroscopy may serve as a rapid, non-destructive tool for on-site verification of treatment. This combined approach could support the development of innovative control strategies in seafood safety management Full article

Hydrodynamic cavitation in Venturi devices is strongly influenced by geometry and is increasingly considered as a non-thermal route for process intensification in continuous-flow applications, including water-treatment contexts. However, Venturi design practice still relies largely on incremental modifications of circular throats and on loosely formalized heuristics, which limits reproducibility and systematic comparison. This work presents a reproducible geometry-driven framework for the design of an equal-width Venturi throat under a fixed transverse envelope constraint. Two parameterized configurations are considered: a constant-width Reuleaux-triangle cross section (VRA) and a controlled axial-twist variant (VRAt). A minimal set of geometric design indicators is formulated in terms of throat flow area, wetted perimeter, hydraulic diameter, and geometric near-wall coverage within a prescribed thickness; for VRAt, a dimensionless kinematic factor is additionally introduced to quantify the path-length increase associated with the imposed twist. Under equal-width conditions, the Reuleaux section preserves the wetted perimeter of the circular reference while reducing flow area, whereas the twisted variant preserves the same transverse throat metrics and isolates twist as an explicit geometric design variable. The contribution is methodological: it provides a reproducible framework for early-stage geometric design and comparison of Venturi configurations relevant to hydrodynamic cavitation. It does not, by itself, report experiments, validation, or hydraulic, cavitation, or water-treatment performance predictions. Full article

The global seafood industry generates millions of tons of by-products each year, creating environmental and economic challenges but also presenting a valuable opportunity for resource recovery. These by-products, rich in bioactive compounds such as proteins, omega-3 fatty acids, collagen, chitin, and antioxidants, have traditionally been underutilized due to inefficient and energy-intensive conventional extraction processes. Pulsed electric field (PEF) technology has emerged as a promising, non-thermal, and environmentally friendly method for valorizing seafood by-products by enhancing the permeability of biological membranes through electroporation, thereby facilitating the efficient extraction of high-value compounds. This manuscript critically reviews the scientific principles underpinning PEF, including dielectric breakdown and transmembrane potential generation, and explores its mechanisms for improving mass transfer during extraction and dehydration. Applications of PEF for recovering proteins, lipids, and antioxidants from diverse seafood side streams are comprehensively discussed, with emphasis on its advantages such as reduced energy consumption, preservation of thermolabile compounds, and improved product quality compared to conventional methods. Despite demonstrated laboratory-scale successes, industrial adoption of PEF remains limited due to challenges in process optimization, economic feasibility, and regulatory frameworks. This review synthesizes current knowledge and provides guidance for future research to advance the industrial implementation of PEF as a sustainable and efficient tool for seafood by-product valorization. Full article

This study aimed to evaluate the effects of high-intensity ultrasound (40 W/5 min), applied with and without mild heating (59 °C and 23 °C), and of pasteurization (63 °C/30 min), on the physicochemical, rheological, and microbiological parameters, as well as on ascorbate oxidase activity, total carotenoid content, phenolic compound profile, and antioxidant capacity of passion fruit (Passiflora edulis Sims.) pulps. Ultrasound processing induced changes in color (L*, a*, and b*), resulting in high ∆E values. Following ultrasound treatment, an increase in apparent viscosity at 100 s⁻¹ was observed. Ultrasound also promoted partial inactivation of ascorbate oxidase and a significant reduction in mold and yeast counts. Moreover, the application of ultrasound without heating (US-20) promoted the retention of 55% of ascorbic acid after 63 days of storage. The condition with heating (US-60) led to an increase in catechin content in both bright red passion fruit pulp (173.96%) and yellow passion fruit pulp (5.89%), demonstrating a balance between the retention of bioactive compounds, microbial inactivation, and reduction in ascorbate oxidase activity. Therefore, these results highlight ultrasound as a non-thermal and sustainable technology capable of extending shelf life, maximizing the preservation of bioactive compounds, and enhancing the functional properties of fruit pulps. Full article

Methane, as an abundant and relatively clean resource, has primarily been converted into various chemical products via indirect conversion through synthesis gas, a mixture of CO and H₂. Recently, interest in direct methane conversion technologies with lower energy consumption has increased. Compared to research on methanol production via selective oxidation of methane, studies on the direct conversion of methane to acetic acid have been relatively scarce, but significant research progress has been made recently. This review classifies reports on the direct conversion of methane into acetic acid according to catalyst type (homogeneous vs. heterogeneous catalysts) and reaction conditions, and discusses the advantages and disadvantages of each approach. A relatively high yield of acetic acid can be achieved using CO as a carbonylating agent. However, the direct conversion of methane and CO₂ into acetic acid is more attractive from an environmental perspective. Recent advances in the field of electrocatalysis for this purpose are noteworthy. Other non-thermal catalytic methods, including photocatalysis, photoelectrocatalysis, and plasma processes, are also included. Based on the current state-of-the-art research trends in this field, future research directions are proposed. Full article

Modern agriculture faces significant challenges, such as population growth, the reduction in productive agricultural land, and, most importantly, climate change. To address these issues, non-thermal plasma treatment of seeds and plants has emerged as a promising alternative to conventional chemical-based methods. This advanced technology, a powerful chemical reactor in the gas phase, has various applications, from stimulating seed germination and plant growth to controlling pathogens. The effects of non-thermal plasma on seeds include morphological and chemical changes in the seed coat, increased permeability and water uptake, and the activation of some internal biochemical mechanisms. Studies have demonstrated improvements in germination, plant development, and the activation of internal biochemical mechanisms with the intensified production of secondary metabolites. Non-thermal plasma also contributes to reducing the microbial load, providing an effective and environmentally friendly method of disinfection. This review synthesises the current knowledge on non-thermal plasma sources used in plasma agricultural applications for seed treatments, emphasising that in some cases the exposure of seeds to such discharge stimulates germination and also promotes early seedling growth. In addition, it highlights reported biochemical and nutraceutical improvements, including changes in antioxidant capacity, phenolic content and other bioactive compounds which add considerable value to the resulting plants. Finally, the decontamination potential is discussed, along with results discussing the potential of NTP to decontaminate seeds, associated with an extension to the shelf-life of products and identifying key challenges and research gaps for implementing this technology in agricultural practices. The integration of this technology into modern agriculture, including vertical farms and hydroponic systems, opens up the prospect for more sustainable and productive agriculture. However, scaling up the process and optimising processing parameters remain important challenges that require further attention, research and technological development. Full article

Yeasts play a vital role in food fermentation processes, where their viability, stress tolerance, and metabolic performance directly influence product quality and process efficiency. Controlling and modulating yeast behavior represents a challenge in the food industry, particularly in non-thermal processing contexts. Ultraviolet (UV) technology has traditionally been applied as a microbial control tool; however, yeast response mechanisms to UV irradiation extend beyond simple inactivation. Depending on wavelength, dose, and treatment conditions, UV exposure can lead to complete inactivation, partial reduction in viability, or induce stable phenotypic changes associated with cellular stress responses and Deoxyribonucleic Acid (DNA) damage processing. This review examines current knowledge on yeast–UV interactions across different food matrices, highlighting how UV treatments influence yeast physiology and functionality. In addition, recent studies suggest that UV-induced genetic alterations, when properly controlled, may contribute to yeast diversification and functional modulation without the use of genetically modified organisms. The review discusses technological opportunities, practical limitations, and future research needs, emphasizing the dual role of UV technology as a tool for yeast control and as a potential driver of functional modulation. Full article

The development of functional foods has historically centered on the identification and enhancement of bioactive compounds; however, bioactivity alone does not guarantee successful translation into safe, stable, and regulatory-compliant products. A substantial proportion of functional ingredients fail during commercialization due to inadequate consideration of processing stability, food safety risks, and regulatory constraints at early stages of product design. This narrative review presents an integrated, application-oriented framework for functional food development that systematically links processing technologies, safety assurance, and regulatory readiness. Conventional and emerging processing approaches, including fermentation, thermal treatments, high-pressure processing, and non-thermal technologies, are critically examined with respect to their effects on the stability, functionality, and bioavailability of bioactive constituents within complex food matrices. Key safety challenges, including microbiological hazards, process-induced chemical contaminants, and quality degradation during storage, are discussed in the context of industrial scalability. In parallel, regulatory considerations related to ingredient classification, substantiation of functional claims, and market authorization across major jurisdictions are reviewed to identify common translational bottlenecks. To bridge the gap between laboratory research and real-world application, a Functional Food Readiness Framework is proposed to support early-stage evaluation of technological feasibility, safety compliance, and regulatory alignment. This holistic perspective aims to guide the design of functional foods that are not only biologically effective, but also robust, safe, and commercially viable. The proposed framework can assist researchers, product developers, and food industry stakeholders in making informed decisions during functional food formulation, process optimization, and regulatory strategy development. Full article

The increasing demand for novel and healthy food options is largely driven by the rise in lifestyle diseases and the global challenges of climate change. Annually, wheat by-products (WBP) production surpasses 150 million tons, with an anticipated growth of 10 million tons per year from 2021 to 2027. This surge has attracted researchers’ interest in leveraging WBP as sustainable food resources that promote human health. This review evaluates the effects of thermal and emerging nonthermal processing technologies on WBP, focusing on enzyme activity, antinutritional factors, bioactive compounds, antioxidant activity, and functional properties. Notably, thermal degradation poses significant challenges due to the heat sensitivity of WBP’s nutritional components. Therefore, nonthermal techniques like high-intensity ultrasound, radiofrequency, and cold plasma are being explored for their potential to enhance nutritional quality and extend shelf life. Further investigation is crucial to comprehensively understand the effects of these innovative treatments on WBP. Such research could facilitate the incorporation of treated WBP into the food industry, leading to new health-promoting products. Full article

Sodium salt is critical for determining the quality of fermented vegetables, with particular influence on their physicochemical properties, textural characteristics, and food safety. However, the relatively high salt levels in traditional fermented products do not align with the growing consumer preference for low-salt, health-oriented foods. Simply reducing salt levels compromises the storage stability, edibility, and processability of fermented vegetables. Therefore, lowering salt content while maintaining product quality poses a significant challenge for the fermented vegetable industry. Effective quality control in low-salt fermented vegetable production requires a comprehensive understanding of the role salt plays in product quality. In this review, we outline the functions of salt in fermented vegetables and detail the current applications and technological developments in salt-reduction strategies; we focus on sodium substitutes, biological salt-reduction approaches, and emerging non-thermal technologies. The current challenges in low-salt fermentation processes are also discussed, providing valuable theoretical and practical guidance for the high-quality processing of low-salt fermented vegetable products. Full article

Immunocompromised pediatric populations (children with inborn errors of immunity, HIV infection, and cancer, as well as those undergoing hematopoietic stem-cell transplantation) have severe nutritional challenges, with malnutrition depending on the underlying condition. Camel milk (CM) represents a culturally accessible, high-quality nutritional parameter and functional food naturally enriched with particular immunological components such as heavy-chain antibodies that represent 75% of total immunoglobulins (IGs) and lactoferrin (LF) at a concentration 3–5 times higher than bovine milk (BM). However, there is a critical processing paradox: the thermal treatments required for the microbiological safety of immunosuppressed children who show a 20-fold greater susceptibility to foodborne pathogens degrade the therapeutic bioactive proteins. This comprehensive review provides a systematic evaluation of processing-induced modifications of CM IGs and LF, which involve thermal and non-thermal technologies, and their effects on the molecular structure and biological function. Emerging alternatives such as high-pressure processing (HPP), pulsed electric fields, and strategic fermentation show promising bioactivity retention without compromising safety. Critical knowledge gaps remain in the structure–function relationships of processed CM proteins, necessitating evidence-based optimization strategies to balance microbiological safety with clinically relevant immunomodulatory functions for vulnerable pediatric populations. Full article

Non-thermal plasma-driven advanced oxidation is a promising method for treating organic wastewater, which exhibits rapid reaction kinetics and high pollutant removal and does not need chemical reagents. However, its practical application is often limited by high specific energy consumption and the inefficient mass transfer of short-lived reactive species across the gas–liquid interface. This review summarizes the fundamentals of non-thermal plasma chemistry and the process intensification of plasma multiphase reactors by mass transfer enhancement and waste energy-driven conversion. This review focus on four coupling approaches: microbubble-assisted plasma to expand the reactive interfacial area; plasma coupled with hydraulic cavitation to enhance convection and radical formation; plasma–piezoelectric catalysis coupling to harvest hydraulic energy and promote charge-driven reactions; and plasma-assisted Fenton oxidation to improve the utilization of weakly oxidizing species (H₂O₂). The energy efficiency of various plasma-based oxidation systems is compared and discussed clearly. Key remaining challenges are also discussed, including standardized energy efficiency assessment, scale-up and hydrodynamic control, catalyst stability and fouling, by-product formation and toxicity, and long-term operational reliability. Overall, this review aims to provide guidance for developing efficient plasma-based wastewater treatment systems for large-scale applications. Full article

Muscle-protein modification plays a critical role in determining the quality, functional properties, and nutritional value of meat and aquatic products. Over recent decades, non-thermal processing technologies including irradiation, cold plasma, high-pressure processing, ultrasound, and electromagnetic fields have been widely explored in muscle foods. This review aims to critically examine modifications of food proteins subjected to non-thermal processing, with a focus on literature within the last five years. The review first introduces the type and theory of physicochemical modifications of food proteins, which includes protein oxidation, changes in net charge, cross-linking and aggregation. Subsequently, characterization methods applicable to food proteins are briefly discussed. Finally, the effects of non-thermal processing on muscle proteins are thoroughly discussed. This review will elucidate the intricate mechanisms of protein modification in muscle-based products, providing a theoretical framework to drive the advancement of innovative non-thermal processing technologies. Full article

The aim of this study was to model the inactivation of Bacillus coagulans vegetative cells subjected to thermal processing (60–90 °C, 1–30 min) and pulsed electric fields (PEF) (11, 15, and 20 kV/cm, up to 0.12 s, 20 Hz, 15 μs pulse width) at different pH environments (4.0 to 7.0) and in real food matrices (peach puree and carrot juice). Microbial survival data were successfully described using the Gompertz model. Thermal experiments confirmed the high heat resistance of B. coagulans, with maximum survival observed at pH 5.0–6.0. PEF treatments were effective in inactivating vegetative cells, with more intense PEF conditions leading to faster inactivation. Complete inactivation was achieved in less than 15 ms at low pH (4.5), while more than 120 ms was required at pH 6.0. Preheating samples to 50–60 °C prior to PEF significantly reduced the PEF processing time needed for full inactivation, by approximately 88%. In food matrices, the inactivation rate in peach puree was twice as high as in carrot juice, but up to 8 times lower than in buffer solutions. Cells were inactivated twice as fast in peach puree as in carrot juice. This study provides quantitative technical parameter references for optimizing non-thermal processing technologies for acidic/weakly acidic fruit and vegetable products. Full article

This study investigated shelf-life prediction of a cold-stored mixed mango–passion fruit smoothie (60:40) using kinetic modeling to compare the effects of dimethyl dicarbonate (DMDC, 250 ppm), pasteurization (90 °C for 100 s), and packaging type (glass vs. polyethylene terephthalate (PET)) during six weeks at 4 °C. Physicochemical parameters, functional properties (total phenolic content, total flavonoid content, and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power assay (FRAP), and microbial stability were monitored weekly. Zero- and first-order kinetic models were applied to describe quality changes, with the first-order model showing superior fit (average R² = 0.936). pH remained relatively stable (p > 0.05), while total soluble solids (TSS) gradually declined in all treatments from approximately 16–17 °Brix to 13–14 °Brix by week 6. PET packaging resulted in a significantly higher total color difference (ΔE) than glass by the end of storage (p ≤ 0.05), particularly in DMDC-treated samples. Pasteurization reduced initial polyphenol oxidase (PPO) activity by 44–56% compared with untreated and DMDC-treated samples (p ≤ 0.05), whereas PET generally exhibited higher residual PPO activity than glass. DMDC treatment better preserved antioxidant capacity, phenolics, and flavonoids, with significantly higher DPPH and FRAP values than controls at week 6 (p ≤ 0.05). Microbiologically, DMDC effectively suppressed total viable counts (<5 log CFU/mL) and yeast and mold (<3 log CFU/mL), outperforming pasteurization. Shelf-life was estimated at 27–29 days for pasteurization and 41–42 days for DMDC (250 ppm), particularly when combined with glass packaging. Overall, the DMDC–glass combination demonstrated strong potential as a non-thermal preservation approach for fruit beverages. Full article