Food Science and Technology Podcast
Episode 1: Enhancing Antioxidant Power: Blueberry-vaccum impregnated Apple Snacks
This research article explores the impact of vacuum impregnation and different air-drying temperatures on the anthocyanin composition and antioxidant capacity of cranberry juice incorporated into an apple matrix. The authors studied the incorporation of cranberry juice into fresh apple slices using vacuum impregnation, followed by stabilization of the product through air-drying and freeze-drying. The results demonstrated that vacuum impregnation was effective in incorporating cranberry juice without negatively affecting its bioactive compounds. While air-drying led to a significant loss of the initial anthocyanin content, freeze-drying preserved all individual anthocyanins. The study concluded that freeze-drying and air-drying at 40°C produced the best final product in terms of bioactive compound retention and antioxidant capacity. DOI: 10.1016/j.lwt.2015.06.044 | SPOTIFY | APPLE PODCAST
Episode 2: Innovation in the Food Industry: Trehalose for Improved Quality
This scientific article explores the effects of calcium and trehalose on the volumetric deformation of apple slices during air drying. The authors used nonlinear irreversible thermodynamics to analyze mass transport and deformation-relaxation of apple tissues during the drying process. The results show that calcium does not have a significant effect on volumetric deformation, while trehalose helps to maintain the integrity of the cellular structure, reducing irreversible deformations and improving the quality of the final product. DOI: 10.1016/j.jfoodeng.2014.09.028 | SPOTIFY | APPLE PODCAST
Episode 3: The Maqui Berry Miracle: Unlocking the Power of Superfoods
This study investigates the effects of dietary supplementation with maqui (Aristotelia chilensis) in obese mice induced by a high-fat diet. The results indicate that maqui supplementation improves insulin sensitivity, reduces weight gain, and enhances thermogenic activity. Specifically, maqui supplementation was found to induce a brown-like phenotype in subcutaneous white adipose tissue (scWAT), marked by increased expression of genes involved in thermogenesis, de novo lipogenesis, and fatty acid oxidation. Additionally, these beneficial effects may be linked to improved FGF21 signaling and upregulation of key metabolic regulators, including Chrebpb, CREG1, PGC1a, and SREBP1c. DOI: DOI: 10.3390/antiox8090360 | SPOTIFY | APPLE PODCAST
Episode 4: Electric Fields and Dried Apples: Revolutionizing Food Texture and Shelf Life
This research article examines how the use of pulsed electric fields (PEF) as a pretreatment affects the mechanical and sorption properties of dried apples. The authors found that PEF increases the water retention capacity of the apples and alters the shape of the sorption isotherm, suggesting an increase in crystalline components within the apple matrix. The study also investigated the plasticizing and antiplasticizing effects of water, finding that PEF can induce an antiplasticizing effect at low water levels. Overall, this study provides valuable insights into how PEF can be used to modify the physical properties of dried apples, potentially enhancing their quality and shelf life. DOI: 10.1016/j.ifset.2020.102442 | SPOTIFY | APPLE PODCAST
Episode 5: Breaking Down Emulsions: Rice Bran Oil and Soy for Keto-Friendly Foods
This scientific article explores the development of rice bran oil-in-water emulsions stabilized with soy flour proteins and polysaccharides, designed as a base for food products that can be incorporated into ketogenic diets. The study examines the impact of formulation (ketogenic ratios and oil mass fractions) and high-pressure homogenization conditions (number of homogenization cycles) on the properties of the resulting emulsions. The authors found that emulsions prepared after five homogenization cycles exhibited greater resistance to coalescence compared to those prepared in a single cycle. Additionally, they analyzed the rheological behavior and overall stability of the emulsions, finding that most of the emulsions remained stable during seven days of refrigerated storage. DOI: https://doi.org/10.1016/j.lwt.2019.108809 | SPOTIFY | APPLE PODCAST
Episode 6: Science Bites: Revolutionizing Organic Snacks with Vacuum Impregnation
This article presents a study on improving the nutritional and sensory quality of semi-dried strawberries using vacuum impregnation with bilberry juice. The researchers evaluated different sugar concentrations in the bilberry juice and found that impregnation with a 30% sugar solution produced the best results in terms of total polyphenol content, antioxidant activity, and sensory acceptance. Although the impregnation and drying processes reduced the strawberries’ firmness and crunchiness, the results demonstrated that vacuum impregnation is a promising technique for producing semi-dried strawberries enriched with beneficial bioactive compounds. DOI: https://doi.org/10.1016/j.lwt.2019.108377 | SPOTIFY | APPLE PODCAST
Episode 7: Preserving the Color: How Pasteurization Affects Anthocyanin Stability in Blueberry Juice
This study investigates the stability of anthocyanins in blueberry juices during storage, including the effect of pasteurization. The authors found that pasteurization reduced the initial concentration of anthocyanins but also increased their stability during storage. The degradation data of anthocyanins were analyzed using kinetic models to determine the degradation rate constant, half-life, and activation energy. DOI: https://doi.org/10.17533/udea.vitae.v23n3a03 | SPOTIFY | APPLE PODCAST
Episode 8: How Pulsed Electric Fields Affect Texture in Dried Vegetables
This scientific article explores the impact of pulsed electric field (PEF) treatment on the glass transition temperature (Tg) of various plant tissues, such as apple, carrot, and potato. The authors found that PEF treatment lowers the Tg, indicating an increase in molecular mobility within the plant tissue. The study emphasizes the importance of understanding the combined effects of PEF and drying on the stability and final quality of dried plant products. DOI: https://doi.org/10.1016/j.ifset.2020.102566 | SPOTIFY | APPLE PODCAST
Episode 9: Trehalose, Vacuum Impregnation, and Image Analysis for Enhanced Drying and Nutrition
This research article explores the sustainable development of an apple snack enriched with blueberry juice and trehalose. The study investigates the drying kinetics of apple slices vacuum-impregnated with blueberry juice and trehalose and modeled the air-drying kinetics using an image analysis approach to monitor the process. Additionally, it evaluates the impact of trehalose on the retention of anthocyanins during the drying process. The authors found that trehalose accelerates the drying kinetics and enhances anthocyanin retention in the apple slices, suggesting a more sustainable approach to producing fruit snacks. DOI: https://doi.org/10.3390/su13169204 | SPOTIFY | APPLE PODCAST
Episode 10: Powering Up Kiwi Snacks: Pulsed Electric Fields and Osmotic Dehydration for Better Flavor and Texture
This article investigates the use of pulsed electric fields (PEF) and osmotic dehydration (OD) as pretreatments for producing kiwi snacks from undersized fruits that do not meet commercial standards. The study evaluates how these treatments impact the drying kinetics, texture, color, and sensory qualities of the kiwi snacks, comparing various combinations of PEF, OD, and drying temperatures. The authors conclude that combining PEF and OD as a pretreatment offers a sustainable method to produce kiwi snacks with desirable nutritional and sensory properties. DOI: https://doi.org/10.1016/j.ifset.2022.102952 | SPOTIFY | APPLE PODCAST
Episode 11: Electrifying Chlorella: Using PEF to Maximize Antioxidant and Mineral Recovery
This scientific article explores the use of pulsed electric fields (PEF) to extract biomolecules from the microalga Chlorella. The authors examined how PEF treatment conditions, solvent type (water or DMSO), and extraction time influence the recovery of proteins, polyphenols, chlorophyll, and carotenoids. They also assessed the mineral content and relative nutritional value (NRV) of the extracts. Using fluorescence microscopy and scanning electron microscopy (SEM), the authors analyzed the impact of PEF treatment on Chlorella’s cellular morphology. The results showed that PEF enhances biomolecule extraction, likely due to electroporation, which increases cell permeability. The study concludes that PEF-treated Chlorella extracts could be a promising source of antioxidants and minerals for various populations. DOI: https://doi.org/10.1016/j.foodchem.2022.134615 | SPOTIFY | APPLE PODCAST
Episode 12: From Cell to Shelf: PEF Extraction of Functional Compounds from Chlorella and Spirulina
This scientific article explores the use of pulsed electric fields (PEF) as a pre-extraction technology to obtain bioactive compounds from two microalgae, Chlorella vulgaris and Arthrospira platensis (Spirulina). The authors compare the efficiency of PEF with conventional aqueous extraction for recovering proteins, carbohydrates, pigments (chlorophyll a and b, carotenoids), phenolic compounds, and phycocyanin. The results demonstrate that PEF enhances the extraction of these compounds, especially from Spirulina, attributed to electroporation and increased cell membrane permeability in the microalgae. Additionally, PEF extracts exhibit higher antioxidant activity and promote the growth of Lactobacillus rhamnosus, a probiotic, suggesting that these extracts could serve as functional ingredients in food applications. The study concludes that PEF is a viable and promising extraction technology, offering advantages in efficiency, speed, and sustainability over traditional extraction methods. DOI: https://doi.org/10.1016/j.ifset.2022.103256 | SPOTIFY | APPLE PODCAST
Episode 13: Green Extraction: Harnessing HPP and PEF for High-Value Compounds from Agro Waste
This review article explores the use of two food processing technologies, high-pressure processing (HPP) and pulsed electric fields (PEF), as sustainable methods for extracting high-value-added compounds (HVAC) from agro-industrial by-products and underutilized waste. The paper highlights the environmental, economic, and social benefits of these technologies, as well as the challenges associated with their implementation on an industrial scale. DOI: https://doi.org/10.1016/j.trac.2023.117506 | SPOTIFY | APPLE PODCAST
Episode 14: From Waste to Wellness: Sweet Potato Peel Extracts Boost Probiotics and Prebiotic Potential
This study explores the use of sweet potato peels, a commonly discarded by-product, as a source of compounds that can promote the growth of specific Lactobacillus strains. Researchers used pulsed electric fields (PEF) to extract bioactive compounds from sweet potato peels, achieving a more efficient extraction compared to traditional methods. An increase in Lactobacillus growth was observed when cultivated in media supplemented with PEF extracts, particularly with the purple sweet potato variety. The research also revealed that PEF extracts enhanced the production of short-chain fatty acids (SCFAs) by Lactobacillus strains, suggesting a potential prebiotic effect. DOI: https://doi.org/10.1016/j.ifset.2024.103590 | SPOTIFY | APPLE PODCAST
Episode 15: Sustainable Seafood: Using PEF to Transform Sea Bass By-Products into Bioactive Gold
This research article explores the potential of pulsed electric field (PEF) technology for valorizing sea bass by-products. The study examines the protein content, bioactive peptides, minerals, and heavy metals in both solid matrices and liquid extracts obtained from the heads, skin, viscera, and muscle of sea bass treated with PEF. The authors found that PEF, in combination with various extraction solvents, can enhance the recovery of high-value compounds, such as bioactive peptides and minerals, from sea bass by-products, offering promising applications for a circular economy in the fishing industry. DOI: https://doi.org/10.1007/s11947-024-03553-3 | SPOTIFY | APPLE PODCAST
Episode 16: Sustainable Innovations for Acrylamide Detection in Food
This article provides a comprehensive review of extraction and determination techniques for acrylamide (AA) in food matrices, focusing on innovative and sustainable methods. It analyzes the advantages and disadvantages of traditional methods, such as dispersive liquid-liquid microextraction (DLLME), QuEChERS, and solid-phase extraction (SPE), and introduces more efficient alternatives, including accelerated solvent extraction (ASE), headspace solid-phase microextraction (HS-SPME), and the use of supramolecular solvents and ionic liquids. Additionally, innovative detection techniques are discussed, such as supercritical fluid chromatography with tandem mass spectrometry (SFC/MS/MS), surface-enhanced Raman spectroscopy (SERS), and fluorescence spectroscopy. Finally, ideal methods for AA extraction from different food matrices are proposed, with a focus on sustainability and reducing the use of organic solvents. DOI: https://doi.org/10.1016/j.trac.2023.117267 | SPOTIFY | APPLE PODCAST