Retention of Bioactives in Food Processing

ISBN-13: 9783030968847 / Angielski / Twarda / 2022

Opis

Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.
This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes. 

Spis treści

Section 1: Introduction to bioactive compounds and food processes

1.  An overview of food bioactive compounds and their health-promoting features

Seid Mahdi Jafari and Esra Capanoglu

2. Different food processing technologies; a general background

Asli Can Karaca (Istanbul Technical University, Food Engineering Department).

Section 2: Influence of conventional processes on food bioactive compounds

3. Postharvest Handling and Preparation of Foods for Processing

M.G. Lindley (LinTech, University of Reading Innovation Centre, Whiteknights, UK) or Juming Tang (Washington State University, WSU, Department of Biological Systems Engineering)

4. Thermal Treatments

Veronica Dewanto or Rui Hai Liu (Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York).

5. Frying, baking and cooking

Rosa M. Lamuela-Raventos (University of Barcelona, Barcelona, Spain).

6. Chilling, Freezing and Thawing

Alan Crozier (UC Davis, Department of Nutrition, USA).

7. Drying 

M.C. Nicoli (Dipartimento di Scienze Agraire e Biotecnologie Agro-Alimentari University of Sassari, Italy).

8. Evaporation

Athanasia Goula (Aristotle University of Thessaloniki, AUTH, Department of Food Science and Technology).

9. Canning

Victor Preedy (Department of Dietetics, King's College London, UK).

10. Juice Processing

Gamze Toydemir (Alanya Alaaddin Keykubat University, Alanya, Turkey) and Merve Tomas (Sebahattin Zaim University, Istanbul, Turkey).

11. Extrusion

Sharmila S. Patil (Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India).

12. Fermentation and Germination

Geun-Bae Kim (Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756, Republic of Korea). 

13. Extraction processes (SFE)

Maria Fiorenza Caboni (Alma Mater Studiorum Università di Bologna, Bologna, Italy).

14. Modified atmosphere packaging 

Gurbuz Gunes (Istanbul Technical University, Food Engineering Department, Turkey).

Section 3: Influence of novel thermal processes on food bioactive compounds

15. Microwave Heating 

Emma Chiavaro (Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parma, Italy).

16. Ohmic Heating

Filiz Icier (Ege University, Food Engineering Department, Izmir, Turkey) or Charis Galanakis (Galanakis Laboratories, Chania, Greece).

17. Infrared Heating

Vural Gokmen (Hacettepe University, Food Engineering Department, Ankara, Turkey).

18. Radiofrequency and dielectric heating

Ernani Pinto (Departamento de Análises Clínicas e Toxicológicas, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil)

Section 4: Influence of novel non-thermal processes on food bioactive compounds

19. Irradiation

Lester Packer (University of California Berkeley, Department of Molecular and Cell Biology, Berkeley, CA 94720-3200, USA).

20. High Pressure Processing

Marc Hendrickx (Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LForCe), Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee, Belgium).

21. Pulsed electric field (PEF), Pulsed X-Ray and Pulsed UV Processes

Charles Brennan (Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand).

22. Ultrasound Treatments

Joseph R. Powers (Washington State University, WSU, School of Food Science, USA).

23. Membrane separation processes

Alfredo Cassano (Institute on Membrane Technology, ITM-CNR, Italy) 

24. Ozonation, and plasma processing 

Tiwari Brijesh Kumar (TEAGASC - The Agriculture and Food Development Authority, Division of Food Chemistry & Technology, Ireland).

25. Nano-based food processes

Ping-Chung Kuo (Department of Biotechnology, National Formosa University, 64 Wunhua Road, Huwei Town, Yunlin 632, Taiwan).

O autorze

Esra Capanoglu is an Associate Professor in the Department of Food Engineering at Istanbul Technical University in Istanbul, Turkey.

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. Now, he is a full-time Prof. of GUASNR (Iran), part-time Prof. in UVigo (Spain), and adjunct Prof. in SINANO (China). He has published > 350 papers in International Journals (h-index=64 in Scopus) and 80 book chapters/36 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:

- one of the top 1% world scientists by Thomson Reuters (2015)

- one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017)

- one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020

- a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).