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Impact of Emerging Non-Thermal Processing Treatments on Major Food Macromolecules: Starch, Protein, and Lipid Publisher



Rostamabadi H1 ; Nowacka M2 ; Colussi R3 ; Frasson SF4 ; Demirkesen I5 ; Mert B6 ; Singha P7 ; Singh SK7 ; Falsafi SR8
Authors
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Authors Affiliations
  1. 1. Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, 81746–73461, Iran
  2. 2. Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, 02-787, Poland
  3. 3. Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Campus Universitario, s/n, RS, Pelotas, 96010-900, Brazil
  4. 4. Department of Agroindustrial Science and Technology, Federal University of Pelotas, RS, Pelotas, 96010-900, Brazil
  5. 5. Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
  6. 6. Department of Food Engineering, Middle East Technical University, Ankara, Turkey
  7. 7. Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008, India
  8. 8. Safiabad Agricultural Research and Education and Natural Resources Center, Agricultural Research, Education and Extension Organization (AREEO), Dezful P.O. Box 333, Iran

Source: Trends in Food Science and Technology Published:2023


Abstract

Background: The deleterious influences of thermal treatments on various foods' aspects, like decomposing flavors and nutritional components, plus developing non-healthy compounds (e.g., acrylamides), have provoked the need for novel non-thermal processing (NTP) approaches less detrimental to food products. Scope and approach: Hitherto, several non-thermal methods have been developed for the purpose of food processing, among which sonication, high-pressure processing, pulsed electric field, ozonation, plasma treatment as well as irradiation can be mentioned. Like thermal processes, these methods could intentionally/inadvertently induce remarkable changes in the structural characteristics and technofunctional attributes of food macromolecules i.e., proteins, lipids, and starch. Key findings and conclusions: Given the ever-increasing application of non-thermal methods in the realm of food processing, this review has deeply focused on the impact of such techniques on the functional and physicochemical characteristics of food macromolecules. The changes in protein structure upon non-thermal treatments were mostly confined to conformational alterations in their secondary, tertiary, and quaternary architecture where non-covalent interactions play the main role in stabilizing the molecular structure. Such techniques are also potent tools to manipulate starch characteristics by diminishing its viscosity, rheological and pasting attributes, enhancing its clarity, and reducing its retrogradability. Besides, there has also been an increasing trend in the simultaneous application of NTPs with other starch modification techniques to facilitate/intensify the modification reactions. Nonetheless, non-thermal processes in most cases have demonstrated inadvertent ability in intensifying lipid oxidation. © 2023 Elsevier Ltd
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