Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties

Nowadays, electron spin resonance (ESR) is widely used as a powerful, non-destructive and very sensitive technique for the detection of free radicals in food systems. It can be applied for the direct identification of highly reactive oxygen species, organic and inorganic paramagnetic species and screening of food for potential toxicity. Its applications cover investigating food oxidative stability and properties of irradiated foods including fruits and vegetables, meats and fishes, spices, cereal grains, and oil seeds.publishe

Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice

Financiado para publicación en acceso aberto: Universidade de Vigo/CISUGSonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food processing technologies. The study investigates the impact of sonication, DBD-plasma, and thermal treatment (TT) on wheat sprout juice. The obtained results indicated a significant (p < 0.05) increase in chlorophyll, total phenolics, flavonoids, DPPH assay, and ORAC assay after DBD-plasma (40 V) and sonication (30 mins) treatment as compared to TT and untreated samples. Both emerging technologies significantly (p < 0.05) reduce the polyphenol oxidase and peroxidase activities, but the TT sample had the highest reduction. Moreover, the synergistic application of both technologies significantly reduced the E. coli/Coliform, aerobics, yeast and mold up to the 2 log reduction, but the TT sample had a complete reduction. DBD-plasma and sonication processing significantly decreased (p < 0.05) the particle size, reducing apparent viscosity (η) and consistency index (K); while increasing the flow behavior (n), leading to higher stability of wheat sprout juice. To assess the impact of emerging techniques on nutrient concentration, we used surface-enhance Raman spectroscopy (SERS) as an emerging method. Silver-coated gold nano-substrates were used to compare the nutritional concentration of wheat sprout juice treated with sonication, DBD-plasma, and TT-treated samples. Results showed sharp peaks for samples treated with DBD-plasma followed by sonication, untreated, and TT. The obtained results, improved quality of wheat sprout juice, and lower microbial and enzymatic loads were confirmed, showing the suitability of these sustainable processing techniques for food processing and further research

Effect of water on electrical properties of Refined, Bleached, and Deodorized Palm Oil (RBDPO) as electrical insulating material

This paper describes the properties of refined, bleached, deodorized palm oil (RBDPO) as having the potential to be used as insulating liquid. There are several important properties such as electrical breakdown, dielectric dissipation factor, specific gravity, flash point, viscosity and pour point of RBDPO that was measured and compared to commercial mineral oil which is largely in current use as insulating liquid in power transformers. Experimental results of the electrical properties revealed that the average breakdown voltage of the RBDPO sample, without the addition of water at room temperature, is 13.368 kV. The result also revealed that due to effect of water, the breakdown voltage is lower than that of commercial mineral oil (Hyrax). However, the flash point and the pour point of RBDPO is very high compared to mineral oil thus giving it advantageous possibility to be used safely as insulating liquid. The results showed that RBDPO is greatly influenced by water, causing the breakdown voltage to decrease and the dissipation factor to increase; this is attributable to the high amounts of dissolved water

Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma

It is known that processing methods ensuring partial or full microbial inactivation are quite limited. Therefore, it is of great interest to develop technique and technologies allowing the effective action on microorganisms without a significant influence on product properties. The use of cold plasma can be one of the promising methods of meat product treatment by cold sterilization. The present work examines a possibility of chilled meat treatment with low-temperature atmospheric-pressure plasma to increase its stability to microbial spoilage and extend shelf life. To obtain low temperature plasma, the equipment developed by the designing department “Plasmamed” was used. Chilled meat was treated with low-temperature atmospheric-pressure argon plasma for 5, 10, 20 and 30 min. Samples were stored at a temperature of 2–4 °C for 10 days. Organoleptic indices, moisture weight fraction, changes in pH and water activity were analyzed before treatment and during storage. Sanitary microbiological analyses were carried out by the following indicators: quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), the presence and quantity of coliforms, Salmonella, Escherichia coli, Listeria monocytogenes, Proteus. It was shown that meat cold treatment with argon plasma inhibited the development of mesophilic microorganisms. The colony forming units detected in the samples after ten days of storage were determined by the duration of exposure to plasma. It was proved that meat treatment for 15 and 30 min had the bactericidal effect and facilitated an improvement in meat color during storage. The organoleptic indices of the samples treated with plasma corresponded to the requirements of standards and approved consumer characteristics

White paper on the future of plasma science and technology in plastics and textiles

This is the peer reviewed version of the following article: “Uros, C., Walsh, J., Cernák, M., Labay, C., Canal, J.M., Canal, C. (2019) White paper on the future of plasma science and technology in plastics and textiles. Plasma processes and polymers, 16 1 which has been published in final form at [doi: 10.1002/ppap.201700228]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving."This white paper considers the future of plasma science and technology related to the manufacturing and modifications of plastics and textiles, summarizing existing efforts and the current state‐of‐art for major topics related to plasma processing techniques. It draws on the frontier of plasma technologies in order to see beyond and identify the grand challenges which we face in the following 5–10 years. To progress and move the frontier forward, the paper highlights the major enabling technologies and topics related to the design of surfaces, coatings and materials with non‐equilibrium plasmas. The aim is to progress the field of plastics and textile production using advanced plasma processing as the key enabling technology which is environmentally friendly, cost efficient, and offers high‐speed processingPeer ReviewedPostprint (author's final draft

High-Voltage Electric Discharge Extraction of Bioactive Compounds from the Cocoa Bean Shell

This study is focused on the application of high-voltage electric discharge (HVED) to recover some bioactive compounds from the cocoa bean shell. Different extraction times (30, 60, 90 min), frequencies (40, 70, 100 Hz) and solvent-solid ratios (10, 30 and 50 mL g–1) were used to obtain cocoa bean shell extracts. Desired bioactive compounds, methylxanthines and phenolic compounds were measured in obtained extracts by high-pressure liquid chromatography with diode array detector. The obtained extracts showed that theobromine was the most abundant, ranging from 2530.13 to 6031.51 mg kg–1, while caffeine content was in the range from 316.08 to 849.88 mg kg–1. In addition, significant amounts of phenolic compounds were found, namely catechin (115.91 to 284.33 mg kg–1), epicatechin (20.20 to 358.90 mg kg–1), and gallic acid (80.28 to 219.17 mg kg–1). Results showed that different parameters of HVED extraction have statistically significant influence on cocoa bean shell composition, suggesting how this byproduct can be used in the production of valuable extracts. This work is licensed under a Creative Commons Attribution 4.0 International License