Centers for Disease Control and Prevention (CDC) has reported outbreaks of Salmonella, particularly associated with low-moisture foods including peanut butter. Even though roasting is included along the processing line, the presence of these safety issues indicates the requirement of process following the packaging of the samples. Because of the lower thermal diffusivity of the peanut butter, a conventional thermal process is expected to be challenging with expected temperature non-uniformities. Therefore, radio frequency (RF) heating was considered in this study for thermal processing of peanut butter samples. For this purpose, a computational model was developed to determine the temperature change of peanut butter samples. Experimental studies for model validation were completed in a 10 kW - 27.12 MHz RF system at 3300 and 4000 V electrode potentials. Following the model validation, a comparison to the conventional thermal processing was presented, and industrial scale thermal processing studies were applied where up to 30 packaged samples were placed within the RF cavity. Process efficiency was determined with the process time decrease, temperature uniformity and decontamination effects. Science4Impact: This study demonstrated RF processing for an efficient thermal decontamination with uniform temperature distribution attained within the samples in an industrial scale process.

Thermal processing of ice cream mixes is carried out in conventional heat exchangers to assure safety during manufacturing. Significant ice cream related food safety issues are observed in the last two decades while use of green energy and reduction of carbon footprint of processes with a sustainable approach have become a strategic target for the UN 2030 Sustainable Development Goals (SDGs). Therefore, this study aimed to determine the effects of microwave heating (MW) on thermal processing of ice cream mixes. Listeria monocytogenes was chosen as the target microorganism, and MW processing on temperature evolution, microbial inactivation and color change were determined using a batch 1 kW 2450 MHz custom-designed system. A computational model was developed to predict the temperature change of the ice cream mix by coupling heat transfer with electromagnetic field distribution and fluid flow. Dielectric and rheological properties of the mix were measured as a function of temperature, and thermophysical properties were determined with respect to its composition. Model validation studies were completed with the experimentally obtained temperature data. MW heating of 500 mL sample for 600 s reduced the initial Listeria monocytogenes load from 6.51 +/- 0.03-3.81 +/- 0.01 log CFU/g, while the count decrease was below the detection limit after 750 s. Although statistically significant changes were observed in L*, a*, and b* values after the process, visually color deterioration was not detected. This study demonstrated the effect of MW heating for thermal processing of ice cream mixes, and knowing design parameters of an industrial process would be an important aspect.

In industrial settings, honey decrystallization is conducted by conventional thermal processing with hot water (12-18 h) or air (24-36 h) at around 60 degrees C. Considering the demands for a green and sustainable efficient process, a novel approach is needed. Radio frequency (RF) heating is a dielectric process where volumetric heat generation within the sample is expected. Designing such a process requires the knowledge of temperature evolution within the product. Hence, the objective of this study was to develop a mathematical model to determine the temperature evolution of crystallized honey during RF processing and compare the results with conventional approach to demonstrate the efficiency. For this purpose, a computational model was developed to determine the temperature evolution in a crystallized honey during RF and conventional hot water processing. Natural convection effects were also included within the model to see whether there will be any improving effect despite the higher viscosity. Decrystallization kinetics was also coupled with temperature evolution to observe the process efficiency. The results indicated the efficiency of RF heating as an innovative processing approach for decrystallization while the natural convection effects were not significant.

The Mediterranean diet is known for its health benefits, mainly due to its diverse ingredients, such as fruits, vegetables, grains, nuts, legumes, and olive oil. This review examines the reformulation and characterization of these Mediterranean ingredients using several novel food processing and analytical technologies. Reformulation technologies discussed include microwave pasteurization, microwave vacuum drying (VMD), pulsed electric field (PEF), high-pressure homogenization (HPH), freeze drying, high hydrostatic pressure (HHP), and cold plasma technology (CP). Characterization technologies covered include Nuclear Magnetic Resonance (NMR), Electron Paramagnetic Resonance (EPR), and Near Infrared (NIR) spectroscopy. Nonthermal techniques such as PEF, HHP and CP are particularly noteworthy for their ability to preserve nutritional and sensory qualities without using high temperatures, that can degrade sensitive compounds. The main requirement for these processing methods is to ensure that the food retains its beneficial nutrients and natural flavors while extending its shelf life. Analytical techniques like NMR, EPR, and NIR spectroscopy provide detailed insights into the molecular composition and quality of food products. These techniques allow for precise optimization of processing methods, ensuring the best possible quality and nutritional value. The integration of these advanced processing and analytical techniques with traditional Mediterranean ingredients offers significant advancements in food science, improving food quality, nutritional value, and the sustainability of food production. This review aims to provide a comprehensive understanding of how these novel technologies can be applied to optimize the nutritional and sensory qualities of Mediterranean ingredients while enhancing their health-promoting capabilities.

The increasing demand for natural product ingredients with health benefits has led to the incorporation of new ingredients into traditional confectionery industry formulations to develop healthier and more nutritious products. The objective of this study was to evaluate the potential application of three species of encapsulated microalgae, Porphyridium cruentum, Dunaliella salina, and Chlorella vulgaris, in gummy composition. The gummies were produced using five various addition levels of (0.10, 0.20, 0.30, 0.40, and 0.50 g/100 g) each alga. The samples were evaluated on the characteristics of moisture content, water activity (aw), pH, texture (hardness, springiness, cohesiveness, gumminess, chewiness, and resilience), color (L*, a*, b*, chroma, Hue angle), total carotenoid, and chlorophyll contents and color stability under accelerated shelf life conditions (25 °C/70

In this study, a new functional product using Mediterranean ingredients (tomato, tomato peel powder and olive powder) was formulated where two different concentrations of protein (1 and 2%) and peel (2 and 4%) were tested. Olive powder was kept at a constant concentration of 2%. Physico-chemical, Rheological, and Sensorial analysis were carried out on the formulated samples. Soluble protein content was found as the highest in the sample containing 4% peel and 2% protein and it was affected by the pH and tomato peel concentration. Rheological results reveal shear-thinning behavior, as defined by the Herschel-Bulkley model, with protein and peel concentrations having a major influence on yield stress and viscosity. A positive trend was noticed between apparent viscosity and peel concentration, meantime protein concentration affected apparent viscosity adversely. Contrary relation between consistency index (k) values and apparent viscosity illustrate the complex interaction between protein and peel, particularly at higher concentrations. Furthermore, Principal Component Analysis (PCA) was used to investigate the complicated sensory landscape of tomato products with different quantities of pea protein and tomato peel. While higher tomato peel and protein levels have no direct impact on rheological qualities, they do add to astringency and sourness, which influences overall acceptability. Remarkably, the sample with the greatest quantities of peel and protein exhibits a delicate balance, with a loss in perceived tomato taste intensity and overall acceptability offsetting an increase in astringency. In terms of overall acceptability, the most preferred beverage was selected as the sample formulated with 2% peel and 1% protein.

The ever-increasing ranges of starch applications have been restricted by some of its inherent adverse characteristics like retrogradability, gel opacity, low resistibility to variations of pH, and elevated shear/temperatures. Starch modification through various physical, chemical, and enzymatic methods has been proposed as the most mature platform to tackle such drawbacks. Along with their outstanding potential in enhancing the starch's technofunctional characteristics, physicochemical modifications could remarkably customize starch nutritional/digestibility attributes. For instance, physical modifications could remarkably change starch digestibility by manipulating the granular architecture while chemical approaches change it by altering the chemical structure of starch molecules, making them unrecognizable to digestive enzymes. Such alterations could even be more challenging upon applying a combination of starch modifications. The changes in starch digestibility through its modification via single, double, and multiple modifications have been overviewed in this review.

SummaryMicrofluidization has been gaining popularity as a size reduction process in recent years. In this study, microfluidization technique was used for olives to change the cell wall structure and decrease the size of oil droplets. Olive powders were produced from green, black and raw olives using freeze drying following microfluidization at 1200 bar. Antioxidant activity was not affected significantly for all powders while total phenolic content decreased for green and raw olive powders with microfluidization. Among all olive powders, the one raw olive gave the highest antioxidant activity and phenolic content. In microscopic analysis, Scanning Electron Microscope images revealed that microfluidization results in finer particles which are self‐encapsulated by trapping the oil droplets. Stability analysis through Turbi Scan and rheological measurements of the powder suspensions showed that microfluidization process enables more stable suspensions having higher water holding capacity. Herschel–Bulkley model was found for the flow behaviours of the olive powder suspensions.

The aim of this study is to optimize the esterification of nanofibers with caproyl/lauroyl chlorides at different substitution degrees' (DS) and to investigate the usage of nanofiber derivatives in model emulsions. First, cellulosic material was obtained and milled into nanofibers using a micro-fluidizer. Then, these nanofibers were esterified with caproyl/lauroyl chlorides in a solvent of DMAc/LiCl with DMAP as an acid scavenger. The esterification of nanofibers with caproyl/lauroyl chlorides was optimized for fatty acid chloride mole and reaction time. Esterification reactions were carried out at 80 & DEG;C with various molar ratios of acyl chlorides (3-15 moles) versus anhydroglucose unit of nanofibers and for various time durations (30-360 min). The hydrophobic derivatives with DS in the range of 0.34-2.77 were successfully obtained. Using the data obtained as a result of the optimization, nanofiber-fatty acid esters with different DS (0.50-2.75) were produced and characterized. Analyzes showed that the esterification process was successful and as the degree of esterification increased, the crystallinity index and thermal stability of the derivatives decreased. Then, the nanofiber-caproate/laurate esters with different DS were used as emulsifier (0.5 wt%) in an oil-in-water model emulsion containing 25 wt% oil and the emulsions were analyzed. The nanofiber caproate/laurate esters with a DS of 0.50-1.25 were suitable for o/w emulsions, while samples with a DS of 2.00 and above were not found suitable. Emulsions prepared by using nanofiber derivatives with 1.25 DS had higher G & PRIME; and G & DPRIME; and viscosity values and lower droplet sizes than those of other group.

Fat has long been one of the most crucial ingredients in bakery items such as breads, cakes, cookies, and pastries. It affects quality characteristics including color, taste, texture, and aroma of bakery products, which significantly influence overall customer acceptability. On the other hand, consumer concern about the adverse health consequences of overconsumption of trans fats as well as consumer demand for fat reduction for a healthy lifestyle and expected lifespan gave an impetus to develop a variety of reduced-fat food products. However, it is a great challenge to imitate the same product qualities that the original solid fats would give. There are a number of fat mimetics that are generally used in bakery products, ranging from gums, inulin, maltodextrins, whey protein concentrates, chia gels, oleogels, etc. This chapter provides a comprehensive and concise review of the use of fat mimetics, with a focus on recent research updates and their potential applications in bakery products. Generally, bakery products prepared with fat mimetics at high levels had higher hardness values and less acceptable sensory properties. However, studies have shown that using oleogel technology as a fat replacement strategy allows obtaining higher fat replacement levels while maintaining acceptable product quality. Thus, the negative effects of removing the fat from a product may be solved with the use of oleogel/shortening blends and partial fat replacement by using oleogel/shortening blends seems to be the most successful technique to provide higher fat replacement levels while preserving healthy and good product quality.

This study probed the effects of integrating surplus bread crumbs (BC) into dog food formulations, examining the resulting influence on the rheological, physicochemical, and in vitro digestibility properties of the products processed using baking and extrusion methods. Increasing BC concentration led to increased mean cold viscosity values, decreased peak and paste viscosity, higher expansion indices, and lower bulk density. Lightness of the samples (L* values) increased significantly with higher BC ratios, resulting in lighter-colored products. The hardness of the extrudates ranged between 23.1 N and 49.4 N, and decreased with increasing BC ratios. This suggested changes in structural properties due to the addition of BC. Microstructural analysis using scanning electron microscopy demonstrated a more homogeneous matrix in BC containing samples, possibly due to in-teractions between the gelatinized starch and denatured gluten proteins from the BC. The in vitro apparent di-gestibility coefficients showed no significant variation in dry matter digestibility across BC ratios, while crude protein digestibility decreased and nitrogen-free extract digestibility increased with higher BC ratios. Specific Mechanical Energy (SME) values were found to be lower in BC-containing samples (p<0.05), indicating potential energy-saving benefits during the production process.

Background: The deleterious influences of thermal treatments on various foods' aspects, like decomposing flavors and nutritional components, plus developing non-healthy compounds (e.g., acrylamides), have provoked the need for novel non-thermal processing (NTP) approaches less detrimental to food products. Scope and approach: Hitherto, several non-thermal methods have been developed for the purpose of food processing, among which sonication, high-pressure processing, pulsed electric field, ozonation, plasma treatment as well as irradiation can be mentioned. Like thermal processes, these methods could intentionally/inadvertently induce remarkable changes in the structural characteristics and technofunctional attributes of food macromolecules i.e., proteins, lipids, and starch. Key findings and conclusions: Given the ever-increasing application of non-thermal methods in the realm of food processing, this review has deeply focused on the impact of such techniques on the functional and physicochemical characteristics of food macromolecules. The changes in protein structure upon non-thermal treatments were mostly confined to conformational alterations in their secondary, tertiary, and quaternary architecture where non-covalent interactions play the main role in stabilizing the molecular structure. Such techniques are also potent tools to manipulate starch characteristics by diminishing its viscosity, rheological and pasting attributes, enhancing its clarity, and reducing its retrogradability. Besides, there has also been an increasing trend in the simultaneous application of NTPs with other starch modification techniques to facilitate/intensify the modification reactions. Nonetheless, non-thermal processes in most cases have demonstrated inadvertent ability in intensifying lipid oxidation.

In this study, Dunaliella salina and Porphyridium cruentum biomass were encapsulated by using a spray-dryer (SD) and combined D-optimal method. The independent variables were SD inlet temperature (170-190 & DEG;C), maltodextrin (25-75%, w/w, in dm), and microalgae biomass (25-75%, w/w, in dm). Prior to spray drying, P. cruentum and D. salina were cultivated in a pilot scale tubular photobioreactor and than harvested using a conical plate centrifuge. Significant models were determined for the effects of independent variables on total carotenoids, chlorophyll-a, crude protein, moisture contents and encapsulation yield (EY), water activity, average particle size, wettability, hygroscopicity, L* and C* properties for both microalgae species (p < .05). Due to the low EY (11.1-33.1%), we recommend encapsulation and drying of P. cruentum biomass with alternative methods to SD. The extracellular, as well as the cell wall and storage polysaccharides released into the culture medium of these microalgae are possible reasons for the low EY.

In this study, goat milk blends (1.5% fat) fortified with 0%, 0.25%, and 0.50% oat β-glucan were coded as YC, Y1, and Y2 and MFYC, MFY1, and MFY2. Microfluidization was applied at 103.4 MPa pressure in a 100 µm-process chamber at one stage for MFYC, MFY1, and MFY2 prior to yogurt making. Phase separation occurred due to the casein-β-glucan interaction observed at the oat β-glucan ratio (≥0.25%) but was more distinct at 0.50%. Microfluidization solved the textural instability at all ratios of β-glucan; a creamy and less cohesive structure was maintained in all yogurt samples. Among the samples, Y2 and MFY2 were the least viscous (p < 0.05), and syneresis was the highest and the lowest for Y2 and MFY1, respectively (p < 0.01). Lightness (L*) decreased, and yellowness (b*) and greenness (a*) increased with oat β-glucan concentration (p < 0.01) and MFYC. MFY1 and MFY2 were brighter and less green (p < 0.05). Microfluidization enhanced sensory attributes and oat β-glucan suppressed the goaty and salty taste, but the cereal taste became more obvious with the increase in the oat β-glucan ratio. Y1 and MFY1 were generally acceptable, and Y2 was less (p < 0.01). A liquid-like structure was observed in Y2 and this affected the sensorial perception in Y2.

Tahini, as a low moisture food product, is linked to several outbreaks of Salmonella recently even though a high temperature roasting (of sesame seeds) through its production is involved. Therefore, a final decontamination approach might be required for safety. Considering its higher oil content and lower thermophysical properties, conventional approaches are not easy to apply while preserving the quality attributes. Therefore, microwave heating was used for decontamination purpose. For this purpose, a computational mathematical model was developed first to determine the temperature distribution of tahini during microwave heating, and microbial inactivation studies for Salmonella enteritidis (ATCC 13076) were carried out. Changes in color and peroxide values were evaluated, and the experimentally validated model was further used to design an industrial process to achieve a 5-log cycle reduction as an efficient decontamination processing. The target temperature over 80 degrees C within the sample was demonstrated to achieve such a process, and industrial scale process conditions were presented for 262 kg/h process capacity.

Abstract The compositions and cultivation advantages of microalgae increase their importance as sustainable food and feed sources. However, drying and encapsulation processes are needed for widespread use. In this study, Dunaliella salina and Porphyridium cruentum biomass were encapsulated by using spray-dryer (SD) and combined D-optimal methods. The independent variables were SD inlet temperature (170-190°C), maltodextrin (25-75%, w/w, in dm) and microalgae biomass (25-75%, w/w, in dm). Prior to spray drying, P. cruentum and D. salina were cultivated in a pilot scale tubular photobioreactor (PBR) and than harvested using a conical plate centrifuge. Significant models were determined for the effects of independent variables on total carotenoids, chlorophyll-a, crude protein, moisture content and encapsulation yield, water activity, average particle size, wettability, hygroscopity, L* and C* properties for both microalgae species (P<0.05). It was determined that biochemical and cell properties and composition need to developed unique spray-drying process for each alga. Also, due to the low moisture content (>6.27 g 100 g -1 ) and water activity (>0.277), the average particle sizes (>143.7 µm) of the samples with high stability were advantageous for various food applications and storage. However, due to the low encapsulation yield (11.1-33.1%), we recommend encapsulation and drying of P. cruentum biomass with alternative methods to spray dryer. The extracellular, as well as the cell wall and storage polysaccharides released into the culture medium of these microalgae are possible reasons for the low encapsulation yield.

The increase in foodborne pathogen cases in low moisture foods has raised a significant food safety concern for food industry. One of the most significant outbreaks related with these food products was observed in 2008-2009 due to Salmonella problem in peanut butter. This issue was recently observed again for a multinational case. Challenges of conventional thermal processing due to the lower thermal conductivity - diffusivity value and higher viscosity, microwave (MW) heating might be an efficient processing while the non-uniform heating is a challenging drawback. Therefore, the objective of this study was to develop a mathematical model for MW processing of peanut butter and present industrial scale designs for continuous flow processing. For this purpose, the mathematical model was first experimentally validated using a lab-scale system and validated with experi-mental data. Following this, continuous flow MW process design studies were carried out with different holding tube configurations to obtain a temperature increase to enable decontamination and improve the temperature uniformity. These design simulations provided a better understanding to enhance the process efficiency of high viscosity low moisture peanut butter samples and for design and optimization of continuous flow MW processing.

In this study, Chlorella vulgaris biomass, which was cultivated in pilot-scale tubular photobioreactor biomass was encapsulated by using spray dryer (SD) and response surface I-optimal methods. The independent variables were SD inlet temperature (170-190 degrees C), maltodextrin (25-75%, w/w, in dm), and C. vulgaris biomass (25-75%, w/w, in dm). The amount of pigments (total carotenoid, chlorophyll-a), crude protein, physico-chemical (moisture content and water activity), color properties (L*, a*, b*, C*, and hue angle), particle-size distribution, and drying efficiencies of encapsulated samples were determined. The moisture (1.42-7.18 g/100 g), total carotenoid (0.91-1.91 mg/g), and chlorophyll-a (2.48-5.84 mg/g) contents were modeled significantly (p < .05). It was observed that the size and coalescence tendencies of samples were affected by used maltodextrin ratio. According to the results of this study, it is important to determine the SD process conditions and the maltodextrin amount considering the aimed applications, such as coloring agent in confectionery, beverage, and/or dairy technologies. Novelty impact statement C. vulgaris biomass was encapsulated by using spray-drying and RSM I-optimal methods. The effect of spray-dryer inlet temperature,and ratio of algal biomass and maltodextrin were investigated. Total carotenoid, chlorophyll-a and moisture contents were modeled significantly.

There has been an increasing demand for healthy snacks, and hummus is preferred as a plant-based product its rich protein content. Its increased consumption, on the other hand, has raised food safety issues with linkages to Listeria outbreak and a recent Salmonella related recall. These were observed in ready-to-eat hummus and indicated the requirement of further processing. Conventional thermal processes might require longer times with negative impact on the quality due to the high viscosity of hummus with its solid-like rheology. For an efficient process design, microwave (MW) processing might be considered with its volumetric heating feature. Therefore, the objective of this study was to present MW application for a decontamination process for hummus.For this purpose, a computational model was developed to determine the temperature change during the process. This model was validated using the experimentally obtained temperature data from samples processed in polystyrene petri dishes (60 g - 8.5 cm in diameter and 1.2 cm in height) in a lab-scale MW system. Color changes were determined, and changes in its viscosity were used to understand the variation in the rheological attributes. Hummus samples were also inoculated with Salmonella cocktail to approximate to 7-8 log10 CFU/g prior to the MW process, and 70 W MW processing for 5 min (to average temperature of 95.3 degrees C) resulted in >4 log cycle reduction. Changes in color and rheological attributes were not significant with rather limited mass losses, and these indicated the possible MW processing for hummus decontamination with the need of designing an in-dustrial scale processing.