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The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (30 June 2021) | Viewed by 44353

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Dr. Milan Houśka

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Guest Editor

Food Research Institute Prague, 102 00 Prague, Czech Republic
Interests: food science; food processing; food engineering
Special Issues, Collections and Topics in MDPI journals

Dr. Filipa V. M. Silva

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Guest Editor

LEAF—Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Interests: food engineering; food safety; HPP; PEF; ultrasound; food pasteurization; food biochemistry; enzymes
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As Guest Editors of this Special Issue of Foods “The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects”, we invite you to provide original research contributions, as well as review articles, related with the novel food processing technologies for retaining food quality and food components with benefits for human health e.g. lowering the salt content. The novel technologies for food processing include High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Ultrasound Processing (US), etc. These results would be helpful for developing processes that better preserve the original quality properties of raw foods

Dr. Milan Houśka
Dr. Filipa V.M. Silva
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

modern methods of food processing
food quality
relation of processing and human health

Published Papers (11 papers)

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Editorial

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2 pages, 169 KiB

Open AccessEditorial

The Effect of Processing Methods on Food Quality and Human Health: Latest Advances and Prospects

by Milan Houška and Filipa Vinagre Marques Silva

Foods 2022, 11(4), 611; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040611 - 21 Feb 2022

Cited by 1 | Viewed by 1594

Abstract

This Special Issue is focused on the use of modern food processing technologies to retain the highest possible content of health-promoting compounds in raw foods [...] Full article

(This article belongs to the Special Issue The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects)

Research

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15 pages, 1503 KiB

Open AccessArticle

Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

by Artur Wiktor, Aleš Landfeld, Aleksandra Matys, Pavla Novotná, Magdalena Dadan, Eliška Kováříková, Malgorzata Nowacka, Martin Mulenko, Dorota Witrowa-Rajchert, Jan Strohalm and Milan Houška

Foods 2021, 10(8), 1943; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081943 - 20 Aug 2021

Cited by 10 | Viewed by 2621

Abstract

The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples. Full article

(This article belongs to the Special Issue The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects)

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13 pages, 3638 KiB

Open AccessArticle

Factors Influencing Sulforaphane Content in Broccoli Sprouts and Subsequent Sulforaphane Extraction

by Jan Tříska, Josef Balík, Milan Houška, Pavla Novotná, Martin Magner, Naděžda Vrchotová, Pavel Híc, Ladislav Jílek, Kateřina Thorová, Petr Šnurkovič and Ivo Soural

Foods 2021, 10(8), 1927; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081927 - 19 Aug 2021

Cited by 13 | Viewed by 4074

Abstract

Broccoli sprouts contain 10–100 times higher levels of sulforaphane than mature plants, something that has been well known since 1997. Sulforaphane has a whole range of unique biological properties, and it is especially an inducer of phase 2 detoxication enzymes. Therefore, its use has been intensively studied in the field of health and nutrition. The formation of sulforaphane is controlled by the epithiospecifier protein, a myrosinase co-factor, which is temperature-specific. This paper studies the influence of temperature, heating time, the addition of myrosinase in the form of Raphanus sativus sprouts in constant ratio to broccoli sprouts, and other technological steps on the final sulforaphane content in broccoli sprout homogenates. These technological steps are very important for preserving sulforaphane in broccoli sprouts, but there are some limitations concerning the amount of sulforaphane. We focused, therefore, on the extraction process, using suitable β-cyclodextrin, hexane and ethanol, with the goal of increasing the amount of sulforaphane in the final extract, thus stabilizing it and reducing the required amount sulforaphane needed, e.g., as a dietary supplement. Full article

(This article belongs to the Special Issue The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects)

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15 pages, 2202 KiB

Open AccessArticle

Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue

by Aleksandra Matys, Artur Wiktor, Magdalena Dadan and Dorota Witrowa-Rajchert

Foods 2021, 10(8), 1840; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081840 - 09 Aug 2021

Cited by 6 | Viewed by 2315

Abstract

The conditions of convective drying induce a negative effect on the quality of the dried products, and thus, innovative solutions, such as the utilization of ultrasound and dehumidified air are gaining importance. Therefore, the aim of this study was to evaluate the impact of ultrasound pretreatment and variable air temperature on the kinetics of convective drying with dehumidified air and the quality of dried apples. Apples were dried with dehumidified and non-dehumidified air at 55, 70 and 85 °C. Preliminary ultrasound treatment was conducted by immersion for 60 min. The effect of both ultrasound and dehumidified air utilization was more prominent in the terms of drying time reduction, when lower drying temperatures were used. Drying of apples with dehumidified air, preceded by ultrasound pretreatment, resulted in a greater rehydration capacity of the products, and limited the browning process. Dehumidified air increased the lightness of the dried products, while sonication darkened them. The use of ultrasound before drying coupled with a drying with dehumidified medium at a temperature of 70 °C reduced the exposure of the product to a high temperature and oxygen. Products treated before dehumidified air drying with ultrasounds were characterized by high total phenolic content and the greatest antioxidant activity. This was because such technological treatment reduced exposure of the product to a high temperature and oxygen. Full article

(This article belongs to the Special Issue The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects)

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12 pages, 306 KiB

Open AccessArticle

Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids

by Neide Torres de Castro, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo and Raquel Braz Assunção Botelho

Foods 2021, 10(8), 1782; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081782 - 31 Jul 2021

Cited by 9 | Viewed by 3784

Abstract

Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable’s the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and they do not know which cooking times and cooking methods are best suited to preserve the nutrients. This study aimed to determine the best method of cooking vegetables to maintain minerals (potassium and sodium) and carotenoids. The studied vegetables were broccoli (Brassica oleracea, var. Italica), carrots (Daucus carota), and zucchini (Cucurbita moschata). The cooking methods were: boiling, steaming, combined oven, microwave steaming, and microwave cooking. Samples of organic and conventionally grown vegetables were prepared in triplicate. Samples were analyzed to determine the availability of target minerals and carotenoids in the raw food and in each recommended cooking situation according to technical standards. Only the carrot showed a higher concentration in organic cultivation for carotenoids in raw vegetables, with both zucchini and broccoli having higher concentrations when grown by conventional cultivation. The zucchini from organic cultivation presented a reduction of potassium and sodium, almost consistently, in all cooking techniques. Regarding the conventionally cultivated zucchini, potassium remained stable in boiling. Broccoli from organic and conventional cultivation showed similar potassium levels for boiling and traditional steam cooking. Organic carrots showed easier sodium extraction compared with conventional cultivation. Heat treatment, in general, improves the accessibility of carotenoids. Full article

(This article belongs to the Special Issue The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects)

15 pages, 2123 KiB

Open AccessArticle

Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors

by Seydi Yıkmış, Filiz Aksu, Sema Sandıkçı Altunatmaz and Başak Gökçe Çöl

Foods 2021, 10(8), 1703; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081703 - 22 Jul 2021

Cited by 15 | Viewed by 2320

Abstract

In recent years, non-thermal technology has been used for the enrichment of ultrasound bioactive components. For this purpose, it was applied to tomato vinegar and modeled with response surface methodology (RSM) and artificial neural network (ANN). At the end of the RSM, cupric reducing antioxidant capacity (68.64%), 1,1-diphenyl-2-picrylhydrazyl (62.47%), total flavonoid content (2.44 mg CE/mL), total phenolic content (12.22 mg GAE/mL), total ascorbic acid content (2.53 mg/100 mL) and total lycopene (5.44 μg/mL) were determined. The ANN model has higher prediction accuracy than RSM. The microstructure, microbiological properties, sensory analysis, ACE (angiotensin-converting–enzyme) inhibitor and antidiabetic effects of the ultrasound-treated tomato vinegar (UTV) (8.9 min and 74.5 amplitude), traditional tomato vinegar (TTV) and pasteurized tomato vinegar (PTV) samples were then evaluated. UTV was generally appreciated by the panelists. It was determined that the microbiological properties were affected by the ultrasound treatment. UTV was found to have more effective ACE inhibitor and antidiabetic properties than other vinegar samples. As a result, the bioactive components of tomato vinegar were enriched with ultrasound treatment and positive effects on health were determined. Full article

(This article belongs to the Special Issue The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects)

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27 pages, 3441 KiB

Open AccessArticle

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

by Yuxiu Liu, Miaomiao Liu, Shuhua Huang and Zhengmao Zhang

Foods 2021, 10(2), 437; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020437 - 17 Feb 2021

Cited by 12 | Viewed by 2811

Abstract

Chronic undernourishment affects billions of people. The development of whole-grain food with high nutritional quality may provide a valuable solution to nutritional security. Black-grained wheat (BGW), as a rich source of protein and micronutrients, is a good raw material for value-added products. The objectives of this study were to investigate the effects of barrel temperature, feed moisture content, and feed rate on the physical properties and nutritional components of whole BGW flour extrudates and to optimise their processing conditions by using the response surface methodology. The increasing barrel temperature, feed moisture content, and feed rate affected the specific volume, expansion ratio, hardness, fracturability, water absorption index (WAI), water solubility index (WSI), and total starch content of the extrudates, but did not significantly affect the content of protein, ash, iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn). The extruded wheat flour had a significantly higher content of Fe and Cu, and a lower total starch content than the unextruded flour under extrusion conditions. A significantly higher content of protein, ash, Zn, Cu, and Mn, and a significantly lower total starch content were found in the extruded and unextruded flours made of whole BGW than in those made of whole white-grained wheat. According to the significance of the regression coefficients of the quadratic polynomial model, the optimum extrusion parameters were as follows: a barrel temperature of 145.63 °C, feed moisture content of 19.56%, and feed rate of 40.64 g·min⁻¹ in terms of the maximum specific volume, expansion ratio, fracturability, WAI and WSI, and the minimum hardness. These results may be used by food manufacturers to successfully develop extruded products from whole BGW flour, meeting consumer demands and needs. Full article

(This article belongs to the Special Issue The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects)

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Review

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34 pages, 7683 KiB

Open AccessReview

High Pressure Processing Applications in Plant Foods

by Milan Houška, Filipa Vinagre Marques Silva, Evelyn, Roman Buckow, Netsanet Shiferaw Terefe and Carole Tonello

Foods 2022, 11(2), 223; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11020223 - 14 Jan 2022

Cited by 15 | Viewed by 9293

Abstract

High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300–600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products. Full article

(This article belongs to the Special Issue The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects)

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30 pages, 2134 KiB

Open AccessReview

Effect of Salt Content Reduction on Food Processing Technology

by Jana Rysová and Zuzana Šmídová

Foods 2021, 10(9), 2237; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092237 - 21 Sep 2021

Cited by 26 | Viewed by 6514

Abstract

Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people’s health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO₂ production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified. Full article

(This article belongs to the Special Issue The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects)

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18 pages, 929 KiB

Open AccessReview

Emerging Non-Thermal Technologies as Alternative to SO₂ for the Production of Wine

by Filipa V. M. Silva and Sanelle van Wyk

Foods 2021, 10(9), 2175; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092175 - 14 Sep 2021

Cited by 14 | Viewed by 3739

Abstract

SO₂ is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO₂ is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested in finding alternative strategies to reduce SO₂ levels, while maintaining wine quality. The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared. PEF and HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry as it is a continuous process, requiring only microseconds of processing time for the inactivation of undesirable microbes in wines, with commercial scale, higher throughput production potential. Full article

(This article belongs to the Special Issue The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects)

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13 pages, 346 KiB

Open AccessReview

Changes in Phenolics during Cooking Extrusion: A Review

by Evžen Šárka, Marcela Sluková and Svatopluk Henke

Foods 2021, 10(9), 2100; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092100 - 05 Sep 2021

Cited by 16 | Viewed by 3021

Abstract

In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins. Full article

(This article belongs to the Special Issue The Effect of Processing Methods in Food Quality and Human Health: Latest Advances and Prospects)

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