Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies
Autor: | Clémentine M.G. Charoux, Brijesh K. Tiwari, Juan M. Pérez-Andrés, Patrick J. Cullen |
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Rok vydání: | 2018 |
Předmět: |
ultrasound and cold plasma processing
Food Handling Food chemistry Protein oxidation Pascalization 0404 agricultural biotechnology Lipid oxidation Food Quality pulsed electric field protein oxidation Control parameters high-pressure processing Food Chemistry Chemistry business.industry Proteins 04 agricultural and veterinary sciences General Chemistry 040401 food science Lipids Food processing Degradation (geology) Biochemical engineering General Agricultural and Biological Sciences business Food quality Oxidation-Reduction Food Science |
Zdroj: | Articles |
ISSN: | 1520-5118 |
Popis: | A range of nonthermal techniques have demonstrated process efficacy in ensuring product safety, extension of shelf life, and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on macro and micro nutrients are evident, leading to both desirable and undesirable changes in food products. The objective of this review is to outline the effects of nonthermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by nonthermal techniques. Degradation of key macromolecules largely depends on the processing conditions employed. Various extrinsic and intrinsic control parameters of high-pressure processing, pulsed electric field, ultrasound processing, and cold atmospheric plasma on chemistry of processed food are outlined. Proposed mechanisms and associated degradation of macromolecules, i.e., proteins, lipids, and bioactive molecules resulting in food quality changes are also discussed. |
Databáze: | OpenAIRE |
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