Technologies for controlling microbial risks in a heat and humidity sensitive food powder are still limited. To preserve bioactive compounds while inactivating Bacillus subtilis spores powdered Spirulina microalgae (Arthrospira platensis) with non-thermal atmospheric plasma is the challenge presented this paper. Artificially contaminated was treated custom-made surface micro-discharge cold pressure (SMD-CAPP) at effective, specific energy of (Es) 7–15 mW/cm2. The inactivation air faster than...

Pea protein isolates (PPI) mainly contain globulin proteins responsible for forming fragile gels affecting the texture properties of plant-based foods like extruded meat analogs. This study aims to extract a soluble fraction (SPF) from air-classified pea concentrate (PPC) containing globulins and albumins use it directly in its liquid form enhance elasticity PPI extrudates produced by high moisture extrusion (HME). Two commercially available PPIs one PPC were characterized solubility,...

Research regarding meat analogues is mostly based on formulation and process development. Information concerning their safety, shelf life, long-term nutritional health effects limited. This article reviews the existing literature analyzes potential hazards introduced or modified throughout processing chain of plant-based via extrusion processing, encompassing nutritional, microbiological, chemical, allergen aspects. It was found that value raw materials proteins extracted thereof increases...

High-moisture extrusion (HME) is an effective process to make fibrous products that can be used as meat analogues. In this study, the effect of already extruded (i.e., re-extrusion) was tested with aim explore potential rework in HME. The material important because it a route reduce waste, which always produced, for example during start or at end production run. Pea and soy protein isolates (PPI SPI) were first extruded, then freeze-dried ground, again. visual textural properties evaluated....

The present research work aims to elucidate kinetics and mechanisms of the inactivation Bacillus subtilis spores by a surface micro-discharge (SMD) - cold atmospheric pressure plasma (CAPP). Regarding industrial applications, was also studied for static layer biopolymer powder or film, with an air at ambient pressure. Close 4 log10 cycles were achieved when exposing on flat glass SMD-CAPP. This effect can be reached very low power density 5 mW/cm2 in 7 min exposure time. maximum level drops...

Microalgae attract increasing interest in enhancing the nutritional values of plant-based foods. However, alterations final product's color (by green algae) and mushy texture can be induced. In this study, we incorporated yellow Chlorella vulgaris (Cv) pea protein-based meat substitutes aimed to minimize properties alteration by using wet disrupted Cv biomass. The cell wall disruption, done high-pressure homogenization (HPH) at 150 MPa initial biomass temperature below 10 °C, significantly...

The addition of pectin to soy protein isolate (SPI) is a route create fibrous products using shear cell technology. In this study, we investigated pectins derived from soybean, sugar beets, and citrus (two variants) that vary in composition, degree methylation acetylation. objective was examine how these different impact the functional properties SPI dispersions. SPI-pectin blends were structured their visual appearance, microstructural, rheological, mechanical analyzed. (the highly...

The interaction between flavors and proteins results in a reduced headspace concentration of the flavor, affecting flavor perception. We analyzed retention series esters ketones with different chain lengths (C4, C6, C8, C10) by protein isolates yellow pea, soy, fava bean, chickpea, whey as reference. An increase led to decrease compound measured atmospheric pressure chemical ionization time-of-flight mass spectroscopy (APCI-TOF-MS). Flavor was described flavor-partitioning model. It found...

Aldehydes are important flavor molecules to consider in plant-based products. Here, the retention of a series saturated aldehydes and mono-unsaturated (2-alkenals) with different chain lengths (C4, C6, C8, C10) dispersions protein isolates pea, soy, fava bean, chickpea, whey (as reference) was analyzed APCI-TOF-MS. The headspace concentrations alkenals were lower than aldehydes, meaning retained more aldehydes. modeled by assuming hydrophobic interactions covalent interactions. ratio between...

Pulsed electric field (PEF) processing has emerged as an alternative to thermal pasteurization for the shelf-life extension of heat-sensitive liquids at industrial scale. It offers advantage minimal alteration in physicochemical characteristics and functional properties. In this study, a pilot-scale continuous PEF (Toutlet < 55 °C) was applied microalgae Chlorella vulgaris (Cv) suspensions (pH = 6.5), which proposed ingredient plant-based foods. Cv were inoculated with three distinct food...

Abstract Heat-resistant spores on a dry, heat- and water-sensitive food matrix are difficult to inactivate. Radioactive or X-ray exposure is allowed accepted only for some selected commodities. Non-thermal atmospheric pressure plasma treatments could offer an efficient, fast, chemical-free solution. The effectiveness of direct contact cold (CAP) generated by dielectric barrier discharge (DBD) device air as process gas was evaluated against Bacillus spp., Geobacillus Penicillium spp. A...

Flaxseeds are typically consumed either as whole flaxseed, ground flaxseed oil, partially defatted meal, or a milk alternative. They considered rich source of vitamins, minerals, proteins and peptides, lipids, carbohydrates, lignans, dietary fiber, which have shown hypolipidemic, antiatherogenic, anticholesterolemic, anti-inflammatory property activity. Here, an in vitro batch culture model was used to investigate the influence milled press cake on gut microbiota liberation bioactives....

Powdered Arthrospira platensis (Spirulina) is one of the most valuable nutraceutical products in terms functionality and food-fortification due to its recognized prebiotic, antioxidant, immunomodulatory potential. The present study aims assess quality this matrix as a prebiotic after Cold Atmospheric Pressure Plasma (CAPP) processing. CAPP-treated Spirulina samples (1 mg/mL), at effective discharge power 1.1, 1.7, 2.2 3.3 W for 5 min, were used promote growth probiotics Limosilactobacillus...

The interaction between flavors and proteins results in a reduced headspace concentration of the flavor, affecting flavor perception. We analyzed retention series esters ketones with different chain lengths (C4, C6, C8, C10) by protein isolates yellow pea, soy, fava bean, chickpea, whey as reference. An increase led to decrease compound measured withatmospheric pressure chemical ionization time-of-flight mass spectroscopy (APCI-TOF-MS). Flavor was described flavor-partitioning model. It...

Whey proteins are being integrated as high-value food product ingredients due to their versatile and tunable techno-functionality. To meet high quality clean label expectations by consumers, electric field (EF) technologies have been proposed open new frontiers in this field. Despite a variety of studies, it remains ambiguous which EF parameters crucial achieving targeted whey protein modifications. Reconstituted liquid concentrate (WPCL) filtered, non-heat-treated (WPL_filt) at low dry...

Biopolymer films and coatings from polysaccharides, proteins lipids, formulated either with one or more components have the potential to control mass transfer thus extend food shelf life. Due increase in price of starches traditional sources (such as corn), native modified cassava starch has been recently considered an economic alternative for industry. In this study, effects sucrose vegetable oil natural, cheaper available plasticizer moisture barrier material, on optical, mechanical water...