Principles of Food Engineering

2010 ◽  
pp. 1-18
Keyword(s):  
Food Engineering

scholarly journals Analytical Methods Used in Determining Antioxidant Activity: A Review

2021 ◽  
Vol 22 (7) ◽  
pp. 3380
Author(s):  
Irina Georgiana Munteanu ◽  
Constantin Apetrei
Keyword(s):  
Antioxidant Activity ◽  
Hydrogen Atom ◽  
Antioxidant Capacity ◽  
Absorption Capacity ◽  
Detection Mechanism ◽  
Antioxidant Power ◽  
Complementary Method ◽  
Food Engineering ◽  
Advantages And Disadvantages ◽  
Major Interest

The study of antioxidants and their implications in various fields, from food engineering to medicine and pharmacy, is of major interest to the scientific community. The present paper is a critical presentation of the most important tests used to determine the antioxidant activity, detection mechanism, applicability, advantages and disadvantages of these methods. Out of the tests based on the transfer of a hydrogen atom, the following were presented: the Oxygen Radical Absorption Capacity (ORAC) test, the Hydroxyl Radical Antioxidant Capacity (HORAC) test, the Total Peroxyl Radical Trapping Antioxidant Parameter (TRAP) test, and the Total Oxyradical Scavenging Capacity (TOSC) test. The tests based on the transfer of one electron include the Cupric Reducing Antioxidant Power (CUPRAC) test, the Ferric Reducing Antioxidant Power (FRAP) test, the Folin–Ciocalteu test. Mixed tests, including the transfer of both a hydrogen atom and an electron, include the 2,2′-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) test, and the [2,2-di(4-tert-octylphenyl)-1 -picrylhydrazyl] (DPPH) test. All these assays are based on chemical reactions and assessing the kinetics or reaching the equilibrium state relies on spectrophotometry, presupposing the occurrence of characteristic colours or the discolouration of the solutions to be analysed, which are processes monitored by specific wavelength adsorption. These assays were successfully applied in antioxidant analysis or the determination of the antioxidant capacity of complex samples. As a complementary method in such studies, one may use methods based on electrochemical (bio)sensors, requiring stages of calibration and validation. The use of chemical methods together with electrochemical methods may result in clarification of the operating mechanisms and kinetics of the processes involving several antioxidants.

scholarly journals Antioxidant potential and optimization of production of extracellular polysaccharide by Acinetobacter indicus M6

2021 ◽  
Vol 19 (1) ◽  
Author(s):  
Ch. Ravi Teja ◽  
Abraham P. Karlapudi ◽  
Neeraja Vallur ◽  
K. Mamatha ◽  
D. John Babu ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Basal Medium ◽  
Extracellular Polysaccharide ◽  
Extracellular Polysaccharides ◽  
Scavenging Activity ◽  
Promising Alternative ◽  
Food Engineering ◽  
The Face

Abstract Background Extracellular polysaccharides (ECPs) produced by biofilm-producing marine bacterium have great applications in biotechnology, pharmaceutical, food engineering, bioremediation, and bio-hydrometallurgy industries. The ECP-producing strain was identified as Acinetobacter indicus M6 species by 16S rDNA analysis. The polymer produced by the isolate was quantified and purified and chemically analyzed, and antioxidant activities have been studied. The face-centered central composite design (FCCCD) was used to design the model. Results The results have clearly shown that the ECP was found to be endowed with significant antioxidative activities. The ECP showed 59% of hydroxyl radical scavenging activity at a concentration of 500 μg/mL, superoxide radical scavenging activity (72.4%) at a concentration of 300 μg/mL, and DPPH˙ radical scavenging activity (72.2%) at a concentration of 500 μg/mL, respectively. Further, HPLC and GC-MS results showed that the isolated ECP was a heteropolymer composed of glucose as a major monomer, and mannose and glucosamine were minor monomers. Furthermore, the production of ECP by Acinetobacter indicus M6 was increased through optimization of nutritional variables, namely, glucose, yeast extract, and MgSO4 by “Response Surface Methodology”. Moreover the production of ECP reached to 2.21 g/L after the optimization of nutritional variables. The designed model is statistically significant and is indicated by the R2 value of 0.99. The optimized medium improved the production of ECP and is two folds higher in comparison with the basal medium. Conclusions Acinetobacter indicus M6 bacterium produces a novel and unique extracellular heteropolysaccharide with highly efficient antioxidant activity. GC-MS analyses elucidated the presence of quite uncommon (1→4)-linked glucose, (1→4)-linked mannose, and (→4)-GlcN-(1→) glycosidic linkages in the backbone. The optimized medium improved the production of ECP and is two folds higher in comparison with the basal medium. The newly optimized medium could be used as a promising alternative for the overproduction of ECP.

scholarly journals A high accurate scheme for numerical simulation of two-dimensional mass transfer processes in food engineering

2021 ◽  
Vol 60 (2) ◽  
pp. 2629-2639
Author(s):  
Yin Yang ◽  
Grzegorz Rządkowski ◽  
Atena Pasban ◽  
Emran Tohidi ◽  
Stanford Shateyi
Keyword(s):  
Numerical Simulation ◽  
Mass Transfer ◽  
Two Dimensional ◽  
Food Engineering ◽  
Transfer Processes ◽  
Mass Transfer Processes ◽  
Accurate Scheme

ON THE MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES AND INACTIVATION OF ENZYMES IN FOOD ENGINEERING

2009 ◽  
Vol 19 (12) ◽  
pp. 2203-2229 ◽  
Author(s):  
J. A. INFANTE ◽  
B. IVORRA ◽  
Á. M. RAMOS ◽  
J. M. REY
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Food Processing ◽  
Modelling And Simulation ◽  
Computational Time ◽  
Thermal Treatments ◽  
Numerical Examples ◽  
Food Engineering

High Pressure (HP) Processing has turned out to be very effective in prolonging the shelf life of some food. This paper deals with the modelling and simulation of the effect of the combination of high pressure and thermal treatments on food processing, focusing on the inactivation of certain enzymes. The behavior and stability of the proposed models are checked by various numerical examples. Furthermore, various simplified versions of these models are presented and compared with each other in terms of accuracy and computational time. The models developed in this paper provide a useful tool to design suitable industrial equipments and optimize the processes.

scholarly journals Brief Overview of Ice Nucleation

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 392
Author(s):  
Nobuo Maeda
Keyword(s):  
Molecular Level ◽  
Ice Nucleation ◽  
Nucleation Theory ◽  
Classical Nucleation Theory ◽  
Radiation Balance ◽  
Feature Article ◽  
Aircraft Wings ◽  
Food Engineering ◽  
Research Activities ◽  
Important Field

The nucleation of ice is vital in cloud physics and impacts on a broad range of matters from the cryopreservation of food, tissues, organs, and stem cells to the prevention of icing on aircraft wings, bridge cables, wind turbines, and other structures. Ice nucleation thus has broad implications in medicine, food engineering, mineralogy, biology, and other fields. Nowadays, the growing threat of global warming has led to intense research activities on the feasibility of artificially modifying clouds to shift the Earth’s radiation balance. For these reasons, nucleation of ice has been extensively studied over many decades and rightfully so. It is thus not quite possible to cover the whole subject of ice nucleation in a single review. Rather, this feature article provides a brief overview of ice nucleation that focuses on several major outstanding fundamental issues. The author’s wish is to aid early researchers in ice nucleation and those who wish to get into the field of ice nucleation from other disciplines by concisely summarizing the outstanding issues in this important field. Two unresolved challenges stood out from the review, namely the lack of a molecular-level picture of ice nucleation at an interface and the limitations of classical nucleation theory.

scholarly journals Modelling Volume Change and Deformation in Food Products/Processes: An Overview

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 778
Author(s):  
Emmanuel Purlis ◽  
Chiara Cevoli ◽  
Angelo Fabbri
Keyword(s):  
Large Deformation ◽  
Volume Change ◽  
Amorphous Materials ◽  
Fruits And Vegetables ◽  
Driving Forces ◽  
Food Products ◽  
Operating Conditions ◽  
Food Engineering ◽  
Semi Solid ◽  
Complex Phenomena

Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.

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