Novel food processing technologies

Food color is one of the parameters impacting food quality and consumer acceptance to a significant level. Synthetic food colors are being used in many food products which are a major concern to human health, having allergic and carcinogenic affects. Therefore, efforts are being made to use natural food colorants from natural sources such as turmeric, saffron etc. Beetroot is one such material which is a source of betalain and is a rich source of many bioactive and phytochemical compounds which are known to provide several health benefits. Beetroot has numerous medicinal properties such as anti-oxidant, anti-hypertensive, anti-microbial, antiinflammatory, hepato-protective, anti-hyperglycaemic, anti-cancer and diuretic. Beetroot juice and extract has wide range of application in many beverages, dairy products, cereals jams, jellies, candies, ice cream, yoghurt, sauces and processed meats This paper reviews the health benefits of beetroot and the possibility of its usage as a source of natural color for dairy and food industry.

Özet Bu çalşmada, tavuk yumurtasının yüzeyine farklı konsantrasyon (2 ppm, 4 ppm ve 6 ppm) ve sürelerde (2 dk ve 5 dk) ozon uygulanarak yumurtanın mikrobiyel kalitesi üzerindeki etkileri araştırılmıştır. Yumurta yüzeyinde Enterobacteriaceae, Staphylococcus aureus, toplam koloni, maya ve küf sayımları 24 °C'de 5 hafta depolama süresince haftalık periyotlarda gerçeklefltirilmifltir. Ozon yumurtanın mikrobiyel floras›n› hızlı bir biçimde azaltmas›na ra¤men, depolama ile mikrobiyel geliflim devam etmifl ancak gelişme hızı kontrol grubunun altında seyretmifltir. Yumurtalarda Enterobacteriaceae, Staphylococcus aureus, toplam koloni, maya ve küf popülasyonu üzerine önemli düzeyde azalma sağladığı; artan ozon konsantrasyon ve uygulama süreleri ile inaktivasyon düzeyinin önemli düzeyde artt›¤› belirlenmifltir. Oda flartlar›nda depolama boyunca ozon uygulanan yumurtalarda kontrol grubuna göre mikrobiyel yük yaklafl›k 2 log daha düflük ç›km›fl ve uygulaman›n mikroorganizmalar üzerindeki inhibisyon etkisi önemli bulunmufltur. Buna göre ozon uygulamas›n›n yumurtalar›n raf ömrü üzerine pozitif etkisi oldu¤u tespit edilmifltir. Çal›flmayla ozonun yumurtan›n muhafazas›nda önemli bir potansiyele sahip oldu¤u belirlenmifltir. Anahtar kelimeler: Yumurta, ozon, mikrobiyel inaktivasyon, depolama, raf ömrü, oda s›cakl›¤›. Abstract In this study, the effects of different ozone concentrations (2; 4 and 6 ppm) and times (2 min and 5 min) on microbiological quality on eggs were investigated. Enterobacteriaceae, Staphylococcus aureus, total colony, yeast and mold populations were determined on the eggs surface at weekly intervals during storage (5 weeks at 24°C). Although the applications of ozone were reduce quickly the microbial flora on the eggs, microbial growths were continued during storage, but the number of microorganisms remained below the growth rate of the control group. Ozone application has provided a significant reduction on Enterobacteriaceae, Staphylococcus aureus, total colony, yeast and mold populations. It was determined that effectiveness on microbial inactivation increased with increasing exposure time and ozone concentration. Microbial load of eggs compared to the control group of ozone applications were decreased to about 2 logs comparing to the control group during storage, and the inhibitory effect of applications on the microorganisms were significant. In conclusion, it was determined that a positive effect on the shelf life of the eggs of ozone treatments during storage. Gaseous ozone has potential to become significant breakthrough in the industry and in preserving egg during ambient room temperature storage.

Page 1. 299 A. McElhatton and PJA Sobral (eds.), Novel Technologies in Food Science, Integrating Food Science and Engineering Knowledge Into the Food Chain 7, DOI 10.1007/978-1-4419-7880-6_13, © Springer Science+Business Media, LLC 2012 13.1 ...

Food color is one of the parameters impacting food quality and consumer acceptance to a significant level. Synthetic food colors are being used in many food products which are a major concern to human health, having allergic and carcinogenic affects. Therefore, efforts are being made to use natural food colorants from natural sources such as turmeric, saffron etc. Beetroot is one such material which is a source of betalain and is a rich source of many bioactive and phytochemical compounds which are known to provide several health benefits. Beetroot has numerous medicinal properties such as anti-oxidant, anti-hypertensive, anti-microbial, antiinflammatory, hepato-protective, anti-hyperglycaemic, anti-cancer and diuretic. Beetroot juice and extract has wide range of application in many beverages, dairy products, cereals jams, jellies, candies, ice cream, yoghurt, sauces and processed meats This paper reviews the health benefits of beetroot and the possibility of its usage as a source ...

Dairy industry waste water is generally have fats, lactose, whey proteins, nutrients which lead play important role to increase the biological oxygen demand (BOD) of water. With milk components also wastewater contain detergents and sanitizing agents which are result of cleaning process increase the concentration of chemical oxygen demand (COD). There are many ways to reduce the BOD and COD, but biological treatment is the primary mean. Both aerobic and anaerobic technologies have been used, while anaerobic treatment of wastewater has emerged as viable and economical alternative over the conventional aerobic treatment particularly for high BOD. In aerobic technologies number of different treatment methods are there like, activated sludge, sequencing batch reactor, rotating biological contactors trickling filter. In anaerobic treatment methods are up flow sludge blanket (UASB), anaerobic sequencing batch reactors (ASBR), continuous-flow stirred tank reactor, hybrid anaerobic digester...

Antimicrobial packaging is one of the most promising active packaging systems that have been found highly effective in killing or inhibiting spoilage and pathogenic microorganisms that contaminate foods. The main cause of spoilage of many foods is microbial growth on the product surface mainly caused by psychrotrophs, Gram-negative and Gram-positive bacteria, yeasts and molds. In the present study, corn starch and chitosan based antimicrobial edible composite film was developed and its antimicrobial efficacy against Saccharomyces cerevisiae (NCDC-186), Aspergillus flavus (NCDC-268) and Lactobacillus acidophilus (NCDC-14) has been studied. Further, the growth characteristics of these organisms have been modelled. The thickness of the composite edible film was found to be 206.25 microns. The colour values indicated that the composite film had a lightness value (L*) of 22.36, redness or greenness value (a*) of-0.12 and yellowness or blueness value (b*) of-0.23. the optical density of starch-chitosan film composite film increased after 8 hours of exposure compared to native starch film (control) indicating rapid release of chitosan. The predicted maximum specific growth rate (μ max) of S. cerevisiae, A. flavus, and L. acidophilus in presence and absence of composite film were found to be 0.16 and 0.30, 0.13 and 0.43, and 0.21 and 0.32, respectively.

The impact of thermosonication (TS) and pulsed electric field (PEF), individually and combined, on the
survival of Listeria innocua 11288 (NCTC) in milk was investigated. TS (400W, 160 s) without pre-heating
reduced L. innocua by 1.2 log10 cfu mL1, while shorter treatment times produced negligible inactivation,
suggesting TS to be a hurdle rather than an effective standalone treatment. PEF (30 and 40 kV cm1,
50 micro-s) at 10 C caused a reduction of L. innocua of 1.1 and 3.3 log cycles, respectively. The highest field
strength (40 kV cm1) combined with TS (80 s) led to 6.8 log10 cfu mL1 inactivation. Milk pre-heated to
55 °C (over 60 s) prior to TS followed by PEF (30 and 40 kV cm1) showed inactivation between 4.5 and
6.9 log10 cfu mL1, the latter being comparable (P> 0.05) with thermal pasteurisation. The data indicate
that TS followed by PEF represents a valid alternative for L. innocua inactivation in milk.