Annual Review of Food Science and Technology - Volume 9, 2018
Volume 9, 2018
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Tailoring Delivery System Functionality Using Microfluidics
Vol. 9 (2018), pp. 481–501More LessVarious methods are currently used by the food industry to investigate and prepare emulsions, encapsulates, and other structures. However, these techniques do not allow accurate control over processing variables, which can negatively impact the resultant product properties. In this context, microfluidic technology has been proposed as a powerful tool for the development of innovative food structures, given its use of small amounts of fluids and high reproducibility, resulting in monodisperse droplets and particles. These benefits prove useful when a researcher is interested in investigating the fundamental effects of specific variables while keeping the others under precise control. This review presents an overview of the use of microfluidic devices as technological tools for the preparation of innovative food products and discusses their potential for the development of tailored delivery systems.
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Conversion of Agricultural Streams and Food-Processing By-Products to Value-Added Compounds Using Filamentous Fungi
Vol. 9 (2018), pp. 503–523More LessThe design of new food products and increased agricultural activities have produced a diversity of waste streams or by-products that contain a high load of organic matter. The underutilization of these streams presents a serious threat to the environment and to the financial viability of the agricultural sector and the food industry. Oleaginous microorganisms, such as yeast and microalgae, have been used to convert the organic matter present in many agricultural waste streams into an oil-rich biomass. Filamentous fungi are promising oleaginous microorganisms because of their high lipid accumulation potential and simple biomass recovery, the latter being related to their pellet-like growth morphology in submerged cultivation. This review highlights the use of oleaginous filamentous fungi to convert food by-products into value-added components, including the effect of cultivation conditions on biomass yield and composition. Special attention is given to downstream processing for the commercial production of fungal oil. Also discussed are innovative techniques to optimize the biomass oil yield and to minimize the challenges associated with biomass harvesting and oil extraction at industrial scale.
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Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food
Vol. 9 (2018), pp. 525–549More LessThe use of vitamins, polyphenolic antioxidants, omega-3 polyunsaturated fatty acids (PUFAs), and probiotics for the fortification of foods is increasing. However, these bioactive compounds have low stability and need to be protected to avoid deterioration in the food system itself or in the gastrointestinal tract. For that purpose, efficient encapsulation of the compounds may be required. Spray drying is one of the most commonly used encapsulation techniques in the food industry, but it uses high temperature, which can lead to decomposition of the bioactive compounds. Recently, alternative technologies such as electrospraying and electrospinning have received increasing attention. This review presents the principles of electrohydrodynamic processes for the production of nano-microstructures (NMSs) containing bioactive compounds. It provides an overview of the current use of this technology for encapsulation of bioactive compounds and discusses the future potential of the technology. Finally, the review discusses advanced microscopy techniques to study the morphology of NMSs.
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Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions
Vol. 9 (2018), pp. 551–587More LessEmulsions, i.e., the dispersion of liquid droplets in a nonmiscible liquid phase, are overwhelmingly present in food products. In such systems, both liquid phases (generally, oil and water) are separated by a narrow region, the oil-water interface. Despite the fact that this interface is very thin (in the nanometer range), it represents a large surface area and controls to a great extent the physicochemical stability of emulsions. This review provides an overview of the aspects that govern the composition, structure, and mechanical properties of interfaces in food emulsions, taking into account the complexity of such systems (presence of numerous surface-active molecules, influence of processing steps, and dynamic evolution due to chemical changes). We also review methods that have conventionally, or recently, been used to study liquid-liquid interfaces at various scales. Finally, we focus on the link between interfacial properties and the physical, chemical, and digestive stability of emulsions at different levels and point out trends to control stability via interfacial engineering.
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Recent Past, Present, and Future of the Food Microbiome
Vol. 9 (2018), pp. 589–608More LessSequencing technologies have deeply changed our approach to the study of food microbial communities. This review describes recent exploitations of high-throughput sequencing applications to improve our knowledge of food microbial consortia. In the past 10 years, target amplicon sequencing has become routinely used in many food microbiology laboratories, providing a detailed picture of food-associated microbiota. Metagenomics and metatranscriptomics approaches are still underexploited in food microbial ecology, despite their potential to uncover the functionality of complex communities. In a near future, sequencing technologies will surely advance our understanding of how to effectively use the invaluable microbial resources to improve food quality and safety.
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Recent Advances in the Application of Cold Plasma Technology in Foods
Vol. 9 (2018), pp. 609–629More LessThe past decade has seen a surge in the scientific literature investigating the potential food-related applications of plasma. A multidisciplinary scientific effort has started to demonstrate process efficacy for a range of plasma applications, including antimicrobial, pesticidal, food functionalization, and waste treatment. Insights into the interactions of plasma species with food and the mechanisms of action are also emerging. This review examines the current status of cold plasma technology within the food sector with a particular emphasis on emerging applications. Opportunities and current challenges that need to be addressed for successful adoption of the approach by industry are detailed.
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