Adedeji, O. E., Lee, H. E., Kim, Y., Kang, H. J., Kang, M. D. Kim, J. Y. … Jung, Y. H. (2022). Three-dimensional printing of wheat flour and Acheta domesticus powder blends. International Journal of Food Science & Technology. Web.
The authors of the article explore one of the latest trends in food technology, three-dimensional printing of wheat flour and blends of Acheta domesticus powder. The technology can help improve the aesthetic qualities of insect-based products. In the study, the scholars evaluated both the structural and morphological properties of insect powder-based bio-inks, including different compositional percentages of insect powder and wheat flour. The new food technology was found to be helpful in processing edible insects, improving their aesthetic quality, and reducing the potential apathy of consumers.
Rathod, N. B., Kulawik, P., Ozogul, Y., Ozogul, F., & Bekhit, A. E-D. (2021). Recent developments in non-thermal processing for seafood and seafood products: Cold plasma, pulsed electric field and high hydrostatic pressure. International Journal of Food Science & Technology, 57(2), 774-790. Web.
In this food technology study, the researchers focused on seafood as it is a highly perishable food because of its high moisture content and nutrients. Moreover, they are extremely sensitive to different processing conditions and technologies. Therefore, the scholars explored the effect of non-thermal technologies on helping maintain the quality parameters of seafood, which could be valuable in commercial applications. The technologies have been shown to inactivate microorganisms and enzymatic activities for extending shelf life. Such technologies as cold plasma, electric pulse field, and hydrostatic pressure can all help improve the processing of seafood.
Wang, J., Li, J., Wang, R., Xu, F-Y., & Zeng, X-A. (2021). Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields. International Journal of Food Science & Technology, 57(2), 791-800. Web.
In their research on food technologies, the scholars focused on frozen poultry. A problem with this product is the water loss that occurs during freezing. The researchers aimed to investigate the combined effect of calcium chloride and pulsed electric fields treatment on the meats of chicken breast and the mechanisms that underly protein degradation. According to the results, the synergistic impact was greater than a single treatment. Using the technology, it was possible to extend the protein molecule, which enabled the interactions between the protein and water, thus reducing water loss and improving physicochemical properties.
Procaccini, L. M. G., Mu, T., & Sun, H. (2021). Effect of innovative food processing technologies on microbiological quality, colour and texture of fresh-cut potato during storage. International Journal of Food Science & Technology, 57(2), 898-907. Web.
In their food technologies research, the scholars aimed to find the perfect conditions that could prolong fresh-cut potatoes’ shelf life using the latest food processing trends. Potatoes were treated with high hydrostatic pressure, soaking with electrolyzed water, and ultrasonic. The changes in texture, color, and microbiology of the vegetable were determined during twelve days of storage at 4 °C. The processing technologies showed a positive influence on reducing the microbial load of fresh-cut potatoes, thus showing a promising impact on extending the product’s shelf life.
Li, W., Wang, H., Yang, D., Liu, J., Wu, J., & Ge, Y. (2021). Effect of pectin oligosaccharide on quality control of quick-frozen pumpkin puree. International Journal of Food Science & Technology, 57(2), 1061-1073. Web.
In their study on food technology, the researchers aimed to investigate the influence of pectin oligosaccharide (POS) on quality control of quick-frozen pumpkin puree. The researchers examined the changes in properties and structure of the pumpkin puree during its frozen storage. It was determined that adding POS to the food product can reduce the differences in syneresis rates, total soluble solids, particle size, and zeta potential. Adding POS could decrease the cavities that result from the sublimation of ice crystals and enhance the puree’s structure continuity.
Moss, R., & McSweeney, M. B. (2021). Effect of quinoa, chia and millet addition on consumer acceptability of gluten-free bread. International Journal of Food Science & Technology, 57(2), 1248-1258. Web.
Due to the increased demand for gluten-free foods among consumers, the researchers aimed to study the effect of adding chia, quinoa, and millet on consumers’ acceptability of gluten-free bread. It was found that chia and quinoa flour significantly affected consumers’ sensory properties and bread acceptability, while millet flour did not change the acceptability. Therefore, incorporating millet flour into gluten-free bread using a partial baking technique could have a positive effect on consumer acceptability.
