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Recent advances in multiscale CFD modelling of cooling processes and systems for the agrifood industry
Clement Kehinde Ajani,Zhiwei Zhu &Da-Wen Sun
doi : 10.1080/10408398.2020.1809992
Volume 61, Issue 15, Pages 2455-2470
Spoilage of agrifood produce is a major issue in the industry. Cooling is an effective technique for extending the shelf life of fresh agrifood produce to minimize spoilage. Due to the practical inability of directly solving the wide spatial and temporal scales in large industrial agrifood cooling systems, the porous medium approach is mostly used. However, improvements of current porous medium models and modeling across much wider scales are needed to better understand the multiscale cooling process and system problems. Recently, as a result of increased computational capacity, multiscale computational fluid dynamics (CFD) modeling approaches have been developed to tackle some of these challenges. The associated problems and applications of CFD in the design and process optimization of cooling processes and systems at different scales are considered. CFD solution and scale bridging techniques relevant for handling multiscale cooling processes and systems problems are discussed. Innovative applications of various CFD modeling techniques at different scales in cooling processes and systems are reviewed. CFD modeling techniques can be used to handle multiscale cooling process and system problems. Lattice Boltzmann method (LBM) is a potentially viable discrete modeling technique for complimentary usages alongside current continuum techniques in future multiscale CFD modeling. The multiscale CFD modeling paradigm can overcome the computational resource limitations associated with the direct modeling approach and enhance model extension across wider spatial and temporal scales. Information from multiscale CFD could be used to improve the accuracy of current porous medium models, and thus the design of more efficient cooling systems.
Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review
Derong Lin,Qiuting Zhang,Lijuan Xiao,Yichen Huang,Zhengfang Yang,Zhijun Wu,Zongcai Tu,Wen Qin,Hong Chen,Dingtao Wu,Qing Zhang &Suqing Li
doi : 10.1080/10408398.2020.1778632
Volume 61, Issue 15, Pages 2471-2481
Protein is an indispensable part of life. It provides nutrition for human body and flavor for food. The role of protein depends largely on the functional properties of the protein. Therefore, the elucidation of protein structure and functional properties needs to be further explored. The effects of structural and functional properties of proteins under different ultrasonic treatment conditions were reviewed. The structural changes of protein were studied by hydrogen–deuterium exchange mass spectrometry combined with fluorescence spectrometry and proteomics, and the mechanism of action was determined. The glycation site, the glycation degree, and the glycation characteristics of different sugars were determined. The protein was modified by ultrasound, and the influence of protein structure, physicochemical properties, protein glycation characteristics, and the action mechanism were analyzed by biological mass spectrometry.
Starch modification through environmentally friendly alternatives: a review
Bianca C. Maniglia,Nanci Castanha,Patricia Le-Bail,Alain Le-Bail &Pedro E. D. Augusto
doi : 10.1080/10408398.2020.1778633
Volume 61, Issue 15, Pages 2482-2505
Starch is a versatile and a widely used ingredient, with applications in many industries including adhesive and binding, paper making, corrugating, construction, paints and coatings, chemical, pharmaceutical, textiles, oilfield, food and feed. However, native starches present limited applications, which impairs their industrial use. Consequently, starch is commonly modified to achieve desired properties. Chemical treatments are the most exploited to bring new functionalities to starch. However, those treatments can be harmful to the environment and can also bring risks to the human health, limiting their applications. In this scenario, there is a search for techniques that are both environmentally friendly and efficient, bringing new desired functionalities to starches. Therefore, this review presents an up-to-date overview of the available literature data regarding the use of environmentally friendly treatments for starch modification. Among them, we highlighted an innovative chemical treatment (ozone) and different physical treatments, as the modern pulsed electric field (PEF), the emerging ultrasound (US) technology, and two other treatments based on heating (dry heating treatment – DHT, and heat moisture treatment – HMT). It was observed that these environmentally friendly technologies have potential to be used for starch modification, since they create materials with desirable functionalities with the advantage of being categorized as clean label ingredients.
Decaffeinated coffee and its benefits on health: focus on systemic disorders
Raffaella ColomboORCID Icon &Adele PapettiORCID Icon
doi : 10.1080/10408398.2020.1779175
Volume 61, Issue 15, Pages 2506-2522
The current literature has mainly focused on benefits and risks deriving from the consumption of caffeinated coffee and its implications for inflammation, cardiovascular diseases, neurodegenerative disorders, and cancer. Today, data about the role of caffeine in many disorders are controversial and the attention has increasingly focused on decaffeinated coffee and its non-caffeine compounds, which could have mainly beneficial effects. In fact, coffee phenolic compounds not only exhibit well-known antioxidant properties, but they can also antagonize some negative effects of caffeine, for example in inflammatory pathway and in glucose metabolism and homeostasis. In this review, we consider the literature of the last two decades and critically discuss the effects of decaffeinated coffee compounds on systemic disorders, mainly inflammation, cardiovascular diseases, hepatic dysfunctions, and cancer.
Terahertz spectroscopy technology as an innovative technique for food: Current state-of-the-Art research advances
Chao-Hui Feng &Chiko Otani
doi : 10.1080/10408398.2020.1779649
Volume 61, Issue 15, Pages 2523-2543
With the dramatic development of source and detector components, terahertz (THz) spectroscopy technology has recently shown a renaissance in various fields such as medical, material, biosensing and pharmaceutical industry. As a rapid and noninvasive technology, it has been extensively exploited to evaluate food quality and ensure food safety. In this review, the principles and processes of THz spectroscopy are first discussed. The current state-of-the-art applications of THz and imaging technologies focused on foodstuffs are then discussed. The advantages and challenges are also covered. This review offers detailed information for recent efforts dedicated to THz for monitoring the quality and safety of various food commodities and the feasibility of its widespread application. THz technology, as an emerging and unique method, is potentially applied for detecting food processing and maintaining quality and safety.
The glucosinolates and their bioactive derivatives in Brassica: a review on classification, biosynthesis and content in plant tissues, fate during and after processing, effect on the human organism and interaction with the gut microbiota
Kalina Sikorska-Zimny & Luciano Beneduce
doi : 10.1080/10408398.2020.1780193
Volume 61, Issue 15, Pages 2544-2571
The present study is a systematic review of the scientific literature reporting content, composition and biosynthesis of glucosinolates (GLS), and their derivative compounds in Brassica family. An amended classification of brassica species, varieties and their GLS content, organized for the different plant organs and in uniformed concentration measure unit, is here reported for the first time in a harmonized and comparative manner. In the last years, the studies carried out on the effect of processing on vegetables and the potential benefits for human health has increased rapidly and consistently the knowledge on the topic. Therefore, there was the need for an updated revision of the scientific literature of pre- and post-harvest modifications of GLS content, along with the role of gut microbiota in influencing their bioavailability once they are ingested. After analyzing and standardizing over 100 articles and the related data, the highest GLS content in Brassica, was declared in B. nigra (L.) W. D. J. Koch (201.95?±?53.36?µmol g?1), followed by B. oleracea Alboglabra group (180.9?±?70.3?µmol g?1). The authors also conclude that food processing can influence significantly the final content of GLS, considering the most popular methods: boiling, blanching, steaming, the latter can be considered as the most favorable to preserve highest level of GLS and their deriviatives. Therefore, a mild-processing strategic approach for GLS or their derivatives in food is recommended, in order to minimize the loss of actual bioactive impact. Finally, the human gut microbiota is influenced by Brassica-rich diet and can contribute in certain conditions to the increasing of GLS bioavailability but further studies are needed to assess the actual role of microbiomes in the bioavailability of healthy glucosinolate derivatives.
The ACE2/Ang (1–7)/MasR axis as an emerging target for antihypertensive peptides
Wang Liao &Jianping Wu
doi : 10.1080/10408398.2020.1781049
Volume 61, Issue 15, Pages 2572-2586
Food protein-derived bioactive peptides, particularly antihypertensive peptides, are important constituents of functional foods or nutraceuticals. Most antihypertensive are identified as the inhibitors of angiotensin converting enzyme (ACE), a key enzyme responsible for the generation of angiotensin II (Ang II), which is a vasoconstricting peptide. Hence, ACE has long been used as a universal target to identify antihypertensive peptides. Angiotensin converting enzyme 2 (ACE2), is a homolog of ACE but uses Ang II as its key substrate to produce angiotensin (1–7), exerting vasodilatory activity via the mas receptor (MasR). Therefore, ACE2 functions in the opposite way as ACE and is an emerging novel target for cardiovascular therapy. The potential of food protein-derived bioactive peptides in targeting ACE2 has been rarely explored. While, recently we found that IRW, an egg white ovotransferrin-derived antihypertensive peptide, reduced blood pressure in spontaneously hypertensive rats via the ACE2/Ang (1–7)/MasR axis, indicating a new mechanism of food protein-derived bioactive peptides in reducing blood pressure. The objectives of this review are to summarize the functions of the ACE2/Ang (1–7)/MasR axis and to examine its potential roles in the actions of food protein-derived antihypertensive peptides. The interaction between antihypertensive peptides and the ACE2/Ang (1–7)/MasR axis will also be discussed.
Effects of caffeine supplementation on muscle endurance, maximum strength, and perceived exertion in adults submitted to strength training: a systematic review and meta-analyses
Taís Tavares Ferreira,João Vitor Farias da Silva &Nassib Bezerra Bueno
doi : 10.1080/10408398.2020.1781051
Volume 61, Issue 15, Pages 2587-2600
This study aimed to determine the effects of caffeine supplementation on muscle endurance, maximum strength, and ratings of perceived exertion (RPE) in individuals undergoing strength training with external resistance exercises. A search of three databases (PubMed, LiLACS, and CENTRAL) and gray literature was carried out to find randomized controlled trials, with a double-blind design, which investigated the effects of caffeine supplementation in healthy adults. Meta-analyses of weighted mean differences (WMD) and standardized mean differences (SMD) between caffeine and placebo groups from individual studies were performed using a random-effects model. Nineteen studies were included in the quantitative synthesis. Only the bench press and the leg press exercises were assessed in a sufficient number of studies to be included in meta-analyses. In the bench press exercise, caffeine supplementation improved strength resistance (WMD 0.87 (95% confidence interval (CI): 0.33, 1.41) repetitions, P?=?0.001; 15 studies), and maximum strength (WMD 2.01 (95% CI: 0.20, 3.80) kg, P?=?0.02; 7 studies), but showed no effect in RPE (SMD -0.45 (95% CI: ?1.40, 0.48), P?=?0.34, 7 studies) In the leg press exercise, no significant improvement were observed in muscle endurance (WMD: 1.24 (95% CI: ?0.21, 2.70) repetitions, P?=?0.09, 8 studies), maximum strength (WMD 8.49 (95% CI: ?11.91, 28.90) kg, P?=?0.415, 3 studies), and in RPE (SMD -0.17 (95% CI: ?1.62, 1.27), P?=?0.812, 3 studies). Caffeine supplementation showed a significant ergogenic effect on muscle endurance and maximum strength in the bench press exercise. More investigations are needed to clarify the contradictions in its effects regarding lower-body exercises.
A review on techniques utilized for design of controlled release food active packaging
Hadi Almasi,Mahsa Jahanbakhsh Oskouie &Ayda Saleh
doi : 10.1080/10408398.2020.1783199
Volume 61, Issue 15, Pages 2601-2621
Active packaging (AP) is a new class of innovative food packaging, containing bioactive compounds, is able to maintain the quality of food and extend its shelf life by releasing active agent during storage. The main challenge in designing the AP system is slowing the release rate of active compounds for its prolonged activity. Controlled-release active packaging (CRP) is an innovative technology that provides control in the release of active compounds during storage. Various approaches have been proposed to design CRP. The purpose of this review was to gather and present the strategies utilized for release controlling of active compounds from food AP systems. The chemical modification of polymers, the preparation of multilayer films and the use of cross-linking agents are some methods tried in the last decades. Other approaches use molecular complexes and irradiation treatments. Micro- or nano-encapsulation of active compounds and using nano-structured materials in the AP film matrix are the newest techniques used for the preparation of CRP systems. The action mechanism for each technique was described and an effort was made to highlight representative published papers about each release controlling approach. This review will benefit future prospects of exploring other innovative release controlling methods in food CRP.
