Non-thermal food processing: impact on chemical, nutritional and bioactive
- Authors: Gamlath, Shirani , Wakeling, Lara
- Date: 2011
- Type: Text , Book
- Full Text:
- Reviewed:
Non-thermal food processing: Impact on chemical, nutritional and bioactive components
- Authors: Gamlath, Shirani , Wakeling, Lara
- Date: 2011
- Type: Text , Book
- Full Text: false
- Reviewed:
- Description: This book focuses on current research in the application of non-thermal technologies such as high pressure processing (HPP), pulsed electric field (PEF) and ultrasonics (US) and their impact on nutritional and bioactive components in a range of food commodities, with an emphasis on identifying suitable processing regimes for commercial applications. Pressures around 400-600 MPa at shorter treatment times retain nutritional properties and enhance the retention of bioactive components in foods with high levels of antioxidant activity. PEF indicated superior results in extracting phenolic and anthocyanins in fruit juices compared to HPP and US due to the electroporation of cellular membranes. However, more research with standardised processing conditions, such as pulse geometry, pulse duration, treatment time and energy levels, on a range of commodiites are necessary to validate PEF conditions for commercial processes. Ultrasonic in combination with mild temperature, enzymes and other non-thermal technologies has a great potential for extraction of nutritional and bioactive components from plant materials with reduced energy, chemicals and processing waste. While HPP technologies are being used commercially, further research and standardisation of processing conditions are required before other non-thermal technologies see commercial application. © 2011 by Nova Science Publishers, Inc. All rights reserved.
Nutritional aspects of food extrusion : A review
- Authors: Singh, Shivendra , Gamlath, Shirani , Wakeling, Lara
- Date: 2007
- Type: Text , Journal article
- Relation: International Journal of Food Science and Technology Vol. 42, no. 8 (2007), p. 916-929
- Full Text: false
- Reviewed:
- Description: Summary Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat-labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non-nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low residence time, low temperature) improve the nutritional quality, while high extrusion temperatures (≥200 °C), low moisture contents (<15%) and/or improper formulation (e.g. presence of high-reactive sugars) can impair nutritional quality adversely. To obtain a nutritionally balanced extruded product, careful control of process parameters is essential. © 2007 Institute of Food Science and Technology Trust Fund.
- Description: C1
- Description: 2003004850
Physical characteristics of extruded maize, finger millet and legume products
- Authors: Gamlath, Shirani , Thanaraj, Sharmila
- Date: 2004
- Type: Text , Conference paper
- Relation: Paper presented at the 2004 Hawaii International Conference on Sciences, Hawaii, USA : 15th January, 2004
- Full Text: false
- Reviewed:
- Description: E1
- Description: 2003000776
Physical, nutritional and sensory properties of extruded banana, rice and green gram mixtures
- Authors: Gamlath, Shirani , Clark, Brian
- Date: 2004
- Type: Text , Conference paper
- Relation: Paper presented at the 2004 Hawaii International Conference on Sciences, Hawaii, USA : 15th January, 2004
- Full Text: false
- Reviewed:
- Description: E1
- Description: 2003000777
Preservation of fresh coconut gratings by hurdle technique
- Authors: Gamlath, Shirani , Dassanayaka, L. L. S. K. , Gunatilake, K. D. P. P.
- Date: 2004
- Type: Text , Journal article
- Relation: Food Australia Vol. 56, no. 4 (2004), p. 140-142
- Full Text: false
- Reviewed:
- Description: Hurdle technology employs the intelligent combination of different preservation factors to achieve mild but reliable preservation effects. Fresh coconut gratings treated with different combinations of hurdles such as acidulants, humectants, preservatives, antioxidants, a mild heat treatment and packaging were evaluated for changes in physico-chemical and sensory properties. It is possible to preserve the grating for four weeks in laminated polythene packages at 5°C in combination with 3% sodium chloride, 0.3% citric acid, 0.009% sodium citrate, 0.02% butvlated hydroxvanisole.
- Description: C1
- Description: 2003000709
Retention of essential amino acids during extrusion of protein and reducing sugars
- Authors: Singh, Shivendra , Wakeling, Lara , Gamlath, Shirani
- Date: 2007
- Type: Text , Journal article
- Relation: Journal of Agricultural and Food Chemistry Vol. 55, no. 21 (2007), p. 8779-8786
- Full Text: false
- Reviewed:
- Description: This research investigates the retention of essential amino acid profiles of products during the extrusion of proteins and reducing sugars. Animal proteins (egg and milk protein at 10 and 30% levels) and reducing sugars (fructose and galactose at 0, 2, and 8% levels), with pregelatinized wheat flour, were extruded at 110 and 125°C product temperatures and feed moistures of 19 and 23.5% for egg protein and 13.75 and 16% for milk protein. The nutritional property analyzed was essential amino acid retention, and sugar retention was also considered to understand the relationship of sugars with retention of amino acids. Lysine showed the lowest retention (up to 40%) of all the essential amino acids. Retention of other essential amino acids varied from 80 to 100% in most situations. Apart from lysine, tryptophan, threonine, and methionine were found to be significantly changed (P < 0.05) with processing conditions. Increased protein and sugar levels resulted in a significant degradation of lysine. Greater lysine retention was found at a lower temperature and higher feed moisture. Results of sugar retention also showed similar patterns. The products made from fructose had greater lysine retention than products made from galactose with any type of protein. The outcomes of this research suggested that the combination of milk protein and fructose at a lower temperature and higher feed moisture is most favorable for developing high-protein extruded products. © 2007 American Chemical Society.
- Description: C1
- Description: 2003004841
Trends in high pressure processing of foods: Food quality and bioactive components
- Authors: Gamlath, Shirani , Wakeling, Lara
- Date: 2011
- Type: Text , Book chapter
- Relation: New Topics in Food Engineering p. 109-138
- Full Text: false
- Reviewed:
- Description: High pressure processing (HPP) is a non-thermal food processing technology that offers great potential for the processing of a wide range of food products. Application of HPP can inactivate micro-organisms, affect food-related enzymes and modify structures with minimal changes to nutritional and sensory quality aspects of foods. The effects of high pressure on the inactivation of micro-organisms in food have been thoroughly reviewed. Recent research on HPP has mainly focused on fruits and vegetables with an emphasis on food quality and bioactive components. This chapter highlights the current trends in HPP research and provides a summary of the available findings on the effect of HPP on chemical, nutritional and bioactive components and health related properties of a wider range of commodities. Strategies to maintain the quality attributes and health related components in HPP foods and identification of the gaps for future research in HPP are also discussed. © 2011 by Nova Science Publishers, Inc. All rights reserved.