Space is the final frontier and mankind has long desired to explore the vast expanse of the universe in the pursuit of finding new worlds.The need for nutritious and long-lasting food during deep space missions have h...Space is the final frontier and mankind has long desired to explore the vast expanse of the universe in the pursuit of finding new worlds.The need for nutritious and long-lasting food during deep space missions have however,been an impediment to this quest.Although challenging,researchers from different public and private space organizations and institutes have come together striving hard to develop food processes,product quality and safety protocols for advancing the field of space foods.Even NASA has proposed nanomaterial-based packaging to preserve space foods longer than 5 years.Therefore,a fresh outlook is required on processing and packaging technologies currently adopted for the preparation of space foods.This review provides an overview of the inception of space foods followed by its physico-chemical and microbiological quality considerations,and processing and packaging technologies.The market opportunities available for space foods has also been covered highlighting the major players in the space food processing sector.Literature review indicates that freeze-drying has been used as a space food preservation technology of choice for years,but the combination of high-pressure processing and thermal treatment is now gaining attention due to its potential in extending the shelf life of space foods upto 5 years.Besides,3D printing has also emerged as an economically viable technology for producing more nutritious and organoleptically appealing space foods.Currently,the major constraint for space food research is simulating the environment of space for testing food processes and packaging materials which could be explored.展开更多
Spent hens are discarded from the poultry industry as they lose their ability to lay eggs and are rendered unsuitable for consumption due to poor meat quality. This work provides a strategy to utilize spent hen meat b...Spent hens are discarded from the poultry industry as they lose their ability to lay eggs and are rendered unsuitable for consumption due to poor meat quality. This work provides a strategy to utilize spent hen meat by developing protein hydrolysates with enhanced antioxidative properties for developing functional protein supplement which was previously unexplored. Spent hen meat was hydrolysed using two proteases (alcalase and flavourzyme) followed by drying (spray and freeze drying). Hydrolysate powders thus generated were further characterized for their physico-chemical and functional attributes. Particle size and morphology were more prominently affected by drying method while the functional properties were influenced by the enzyme type. The solubility, antioxidant activity and bioaccessibility of spray dried spent hen hydrolysate powder developed using flavourzyme (SD-SPHF) was found superior to those developed using alcalase. Hydrophobic amino acids with rich antioxidant activity were also found to be higher in SD-SPHF. Considering higher functionality of SD-SPHF, it was incorporated @10% in whey protein supplement and was found to be acceptable from a sensory viewpoint. The study highlights that spent hen protein hydrolysate powders can be effectively utilized for the development of economic functional food supplements after suitable biotechnological interventions.展开更多
The present study was aimed to model the hydration characteristics of green chickpea(GC)using mathematical modelling and examine predictive ability of artificial neural network(ANN)modelling.Hydration of GC was perfor...The present study was aimed to model the hydration characteristics of green chickpea(GC)using mathematical modelling and examine predictive ability of artificial neural network(ANN)modelling.Hydration of GC was performed at different temperatures 25,35,45,55 and 65℃.Different mathematical models were tested for the hydration at different temperatures.In ANN modelling,the hydration time and hydration temperature were used as input variables and moisture ratio,moisture content and hydration ratio were taken as output variables.Peleg model best described the hydration behavior at 25℃;while hydration at high-temperature was better described by Page model and Ibarz et al.model.The optimum temperature obtained for hydration was 35℃.Effective mass diffusion coefficient(D_(e))increased from 1.5510^(-11)-1.7910^(-9) m^(2)/s with the increase in the hydration temperature.The low activation energy(39.66 kJ/moL)shows the low-temperature sensitiveness of GC.Low temperature hydration(25℃)required higher time(>200 min)to achieve the equilibrium moisture content(EMC),however high temperature hydration(35–65℃)reduced the EMC time(150 min).ANN was used to predict the hydration behavior and K fold cross validation was performed to check the over fitting of ANN model.Results show that the LOGSIGMOID transfer function showed better performance when used at the hidden layer input node in conjunction to both PURELIN and TANSIGMOID.TANSIGMOID was found suitable for moisture ratio(MR)and hydration ratio(HR)prediction,as opposed to PURELIN for moisture content(MC)data.Satisfactory model prediction was obtained when the number of neurons in the hidden layer for MC,MR and HR was 12,8 and 15,respectively.Mathematical and ANN modelling results are useful to improve/predict the MC,MR and HR during hydration process of GC at different temperature and other similar process.展开更多
Apple pomace is a rich source of dietary fiber that can be easily incorporated in bakery products to enhance the nutritional quality of the product.In the present study,apple pomace powder was utilized for formulating...Apple pomace is a rich source of dietary fiber that can be easily incorporated in bakery products to enhance the nutritional quality of the product.In the present study,apple pomace powder was utilized for formulating fiber-enriched muffin pre-mix.Apple pomace powder(APP)was supplemented in refined wheat flour at different concentration and 33%was found highly acceptable by the sensory panelists on a 9 point hedonic scale.Samples were analyzed for proximate composition,functional properties(water holding,swelling,foaming and emulsion),phenolic content and calorific value.Storage study of polyethylene and aluminium laminate pouch(ALP)packed fiber-enriched muffin pre-mix was also conducted for six months at ambient conditions.Cost evaluation showed that the cost of APP-based pre-mix was comparable to conventional wheat-based pre-mix.Results of this study support the possibility of producing high-fiber muffin pre-mix with desirable quality and quantity in a sustainable manner.展开更多
A variation in storage temperature for meat products may occur accidently and result in the spoilage of the products.The application of sensors to monitor temperature variation can ensure consumer safety by indicating...A variation in storage temperature for meat products may occur accidently and result in the spoilage of the products.The application of sensors to monitor temperature variation can ensure consumer safety by indicating food spoilage.In the present study,natural dye betalains were extracted from cockscomb flowers(Celosia argentea var.cristata)by using HCl-ethanol as a solvent and used to develop a temperature sensor(TS).The developed TS was attached to the aerobic packages of chicken meat patties and stored at different temperatures.At regular intervals,the changes in quality attributes of patties and the color of TS were assessed.Results showed that,with increasing time intervals,the TS could indicate temperature variation by changing its visible color.Different physicochemical,microbiological,and sensory quality attributes of patties and the instrumental color values of TS also changed(p<0.05)with the increasing time intervals at different temperatures.Interestingly,a similar pace of concurrence was observed between the quality changes in chicken patties and the changes in instrumental values and visible color of TS.Results showed the potency of betalains-based TS as an efficient temperature monitoring aid for the cold chain of chicken patties.展开更多
文摘Space is the final frontier and mankind has long desired to explore the vast expanse of the universe in the pursuit of finding new worlds.The need for nutritious and long-lasting food during deep space missions have however,been an impediment to this quest.Although challenging,researchers from different public and private space organizations and institutes have come together striving hard to develop food processes,product quality and safety protocols for advancing the field of space foods.Even NASA has proposed nanomaterial-based packaging to preserve space foods longer than 5 years.Therefore,a fresh outlook is required on processing and packaging technologies currently adopted for the preparation of space foods.This review provides an overview of the inception of space foods followed by its physico-chemical and microbiological quality considerations,and processing and packaging technologies.The market opportunities available for space foods has also been covered highlighting the major players in the space food processing sector.Literature review indicates that freeze-drying has been used as a space food preservation technology of choice for years,but the combination of high-pressure processing and thermal treatment is now gaining attention due to its potential in extending the shelf life of space foods upto 5 years.Besides,3D printing has also emerged as an economically viable technology for producing more nutritious and organoleptically appealing space foods.Currently,the major constraint for space food research is simulating the environment of space for testing food processes and packaging materials which could be explored.
基金the Vice Chancellor,NIFTEM Sonipat for providing the necessary resources for carrying out this research workThe first author thanks University Grants Commission(UGC),India for providing Junior Research Fellowship vide NTA reference no.190510017474.
文摘Spent hens are discarded from the poultry industry as they lose their ability to lay eggs and are rendered unsuitable for consumption due to poor meat quality. This work provides a strategy to utilize spent hen meat by developing protein hydrolysates with enhanced antioxidative properties for developing functional protein supplement which was previously unexplored. Spent hen meat was hydrolysed using two proteases (alcalase and flavourzyme) followed by drying (spray and freeze drying). Hydrolysate powders thus generated were further characterized for their physico-chemical and functional attributes. Particle size and morphology were more prominently affected by drying method while the functional properties were influenced by the enzyme type. The solubility, antioxidant activity and bioaccessibility of spray dried spent hen hydrolysate powder developed using flavourzyme (SD-SPHF) was found superior to those developed using alcalase. Hydrophobic amino acids with rich antioxidant activity were also found to be higher in SD-SPHF. Considering higher functionality of SD-SPHF, it was incorporated @10% in whey protein supplement and was found to be acceptable from a sensory viewpoint. The study highlights that spent hen protein hydrolysate powders can be effectively utilized for the development of economic functional food supplements after suitable biotechnological interventions.
文摘The present study was aimed to model the hydration characteristics of green chickpea(GC)using mathematical modelling and examine predictive ability of artificial neural network(ANN)modelling.Hydration of GC was performed at different temperatures 25,35,45,55 and 65℃.Different mathematical models were tested for the hydration at different temperatures.In ANN modelling,the hydration time and hydration temperature were used as input variables and moisture ratio,moisture content and hydration ratio were taken as output variables.Peleg model best described the hydration behavior at 25℃;while hydration at high-temperature was better described by Page model and Ibarz et al.model.The optimum temperature obtained for hydration was 35℃.Effective mass diffusion coefficient(D_(e))increased from 1.5510^(-11)-1.7910^(-9) m^(2)/s with the increase in the hydration temperature.The low activation energy(39.66 kJ/moL)shows the low-temperature sensitiveness of GC.Low temperature hydration(25℃)required higher time(>200 min)to achieve the equilibrium moisture content(EMC),however high temperature hydration(35–65℃)reduced the EMC time(150 min).ANN was used to predict the hydration behavior and K fold cross validation was performed to check the over fitting of ANN model.Results show that the LOGSIGMOID transfer function showed better performance when used at the hidden layer input node in conjunction to both PURELIN and TANSIGMOID.TANSIGMOID was found suitable for moisture ratio(MR)and hydration ratio(HR)prediction,as opposed to PURELIN for moisture content(MC)data.Satisfactory model prediction was obtained when the number of neurons in the hidden layer for MC,MR and HR was 12,8 and 15,respectively.Mathematical and ANN modelling results are useful to improve/predict the MC,MR and HR during hydration process of GC at different temperature and other similar process.
文摘Apple pomace is a rich source of dietary fiber that can be easily incorporated in bakery products to enhance the nutritional quality of the product.In the present study,apple pomace powder was utilized for formulating fiber-enriched muffin pre-mix.Apple pomace powder(APP)was supplemented in refined wheat flour at different concentration and 33%was found highly acceptable by the sensory panelists on a 9 point hedonic scale.Samples were analyzed for proximate composition,functional properties(water holding,swelling,foaming and emulsion),phenolic content and calorific value.Storage study of polyethylene and aluminium laminate pouch(ALP)packed fiber-enriched muffin pre-mix was also conducted for six months at ambient conditions.Cost evaluation showed that the cost of APP-based pre-mix was comparable to conventional wheat-based pre-mix.Results of this study support the possibility of producing high-fiber muffin pre-mix with desirable quality and quantity in a sustainable manner.
基金a part of the MoFPI funded project(SERB/MOFPI/0019/2014).
文摘A variation in storage temperature for meat products may occur accidently and result in the spoilage of the products.The application of sensors to monitor temperature variation can ensure consumer safety by indicating food spoilage.In the present study,natural dye betalains were extracted from cockscomb flowers(Celosia argentea var.cristata)by using HCl-ethanol as a solvent and used to develop a temperature sensor(TS).The developed TS was attached to the aerobic packages of chicken meat patties and stored at different temperatures.At regular intervals,the changes in quality attributes of patties and the color of TS were assessed.Results showed that,with increasing time intervals,the TS could indicate temperature variation by changing its visible color.Different physicochemical,microbiological,and sensory quality attributes of patties and the instrumental color values of TS also changed(p<0.05)with the increasing time intervals at different temperatures.Interestingly,a similar pace of concurrence was observed between the quality changes in chicken patties and the changes in instrumental values and visible color of TS.Results showed the potency of betalains-based TS as an efficient temperature monitoring aid for the cold chain of chicken patties.
