RESUMEN
E-nose and e-tongue are advanced technologies that allow for the fast and precise analysis of smells and flavours using special sensors. Both technologies are widely used, especially in the food industry, where they are implemented, e.g., for identifying ingredients and product quality, detecting contamination, and assessing their stability and shelf life. Therefore, the aim of this article is to provide a comprehensive review of the application of e-nose and e-tongue in various industries, focusing in particular on the use of these technologies in the fruit and vegetable juice industry. For this purpose, an analysis of research carried out worldwide over the last five years, concerning the possibility of using the considered multisensory systems to test the quality and taste and aroma profiles of juices is included. In addition, the review contains a brief characterization of these innovative devices through information such as their origin, mode of operation, types, advantages and disadvantages, challenges and perspectives, as well as the possibility of their applications in other industries besides the juice industry.
Asunto(s)
Contaminación de Medicamentos , Frutas , Nariz Electrónica , Jugos de Frutas y Vegetales , IndustriasRESUMEN
Cold atmospheric plasma (CAP) is used as an emerging technology for food preservation. In this study, CAP treatment has been applied to bakery products for the first time. The aim of the work was to investigate the effect of the use of CAP on the amount of microorganisms during bread storage. Basic physicochemical properties and bread texture were determined during storage for 0, 3, and 6 days. The study material included gluten-free and mixed wheat-rye bread treated with CAP for 2 and 10 min. The results showed that no mesophilic bacteria or fungi were found after ten minutes of the bread exposure to CAP. In addition, only 2-min non-thermal sterilization resulted in complete inhibition of yeast and mould growth in the gluten-free and wheat-rye bread. A decrease in the microbial growth in the bread was noted; however, a simultaneous decrease in the moisture content of the bread was observed. After the application of plasma for 2 or 10 min, both the gluten-free and mixed wheat-rye bread was characterized by reduced humidity, which also resulted in a significant increase in the hardness and a slight increase in the springiness of the bread. The use of CAP in storage of bread is promising; nevertheless, it is necessary to further study the effect of this treatment in bread with improvers, especially with hydrocolloids and fibers.
Asunto(s)
Glútenes , Gases em Plasma , Glútenes/química , Proyectos Piloto , Dieta Sin Gluten , Conservación de Alimentos/métodos , Saccharomyces cerevisiaeRESUMEN
The current development of science and the contemporary market, combined with high demands from consumers, force manufacturers and scientists to implement new solutions in various industries, including the packaging industry. The emergence of new solutions in the field of intelligent packaging has provided an opportunity to extend the quality of food products and ensures that food will not cause any harm to the consumer's health. Due to physical, chemical, or biological factors, the state of food may be subject to degradation. The degradation may occur because the packaging, i.e., the protective element of food products, may be damaged during storage, transport, or other logistic and sales activities. This is especially important since most food products are highly perishable, and the maintenance of the quality of a food product is the most critical issue in the entire supply chain. Given the importance of the topic, the main purpose of this article was to provide a general overview of the application of biosensors, sensors, and tags in intelligent packaging used for food products. A short history and the genesis of intelligent packaging are presented, and the individual possibilities of application of sensors, biosensors, gas sensors, and RFID tags, as well as nanotechnology, in the area of the packaging of food products are characterized.
Asunto(s)
Técnicas Biosensibles , Embalaje de Alimentos , Contaminación de Alimentos , Inocuidad de los Alimentos , Microbiología de AlimentosRESUMEN
This paper studies the effect of different ultrasonic parameters on the yield of extraction and antioxidant activity of selected phenolic compounds from Sorbus intermedia berries. The sonication was carried out in two modes: continuous and pulse. In the pulse mode, the samples were sonicated with the following processor settings: 1 s on-2 s off. The effective ultrasonic processor times were 5, 10, and 15 min, and the total extraction times were 15, 30, and 45 min. The results showed that the duty cycle significantly affected the antioxidant activity of the extracts and the yield of chlorogenic acid, rutin, and total flavonoids. Compared to the continuous mode, the pulse ultrasound increased the extraction yield of rutin by 5-27%, chlorogenic acid by 12-29%, and total flavonoids by 8-42%. The effect of the duty cycle on the extraction yield was dependent on the intensity and duration of the ultrasound treatment. The mechanism of the influence of the pulsed ultrasound field on the extraction process has been elucidated. This research clearly demonstrated the superiority of pulsed ultrasound-assisted extraction for production of antioxidants from Sorbus intermedia berries.