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Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies

Pérez-Andrés, Juan M ; Charoux, Clémentine M. G ; Cullen, P. J ; Tiwari, Brijesh K

Journal of agricultural and food chemistry, 2018-05, Vol.66 (20), p.5041-5054 [Periódico revisado por pares]

United States: American Chemical Society

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  • Título:
    Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies
  • Autor: Pérez-Andrés, Juan M ; Charoux, Clémentine M. G ; Cullen, P. J ; Tiwari, Brijesh K
  • Assuntos: Food Handling - instrumentation ; Food Handling - methods ; Food Quality ; Lipids - chemistry ; Oxidation-Reduction ; Proteins - chemistry
  • É parte de: Journal of agricultural and food chemistry, 2018-05, Vol.66 (20), p.5041-5054
  • Notas: ObjectType-Article-2
    SourceType-Scholarly Journals-1
    ObjectType-Feature-3
    content type line 23
    ObjectType-Review-1
  • Descrição: A range of nonthermal techniques have demonstrated process efficacy in ensuring product safety, extension of shelf life, and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on macro and micro nutrients are evident, leading to both desirable and undesirable changes in food products. The objective of this review is to outline the effects of nonthermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by nonthermal techniques. Degradation of key macromolecules largely depends on the processing conditions employed. Various extrinsic and intrinsic control parameters of high-pressure processing, pulsed electric field, ultrasound processing, and cold atmospheric plasma on chemistry of processed food are outlined. Proposed mechanisms and associated degradation of macromolecules, i.e., proteins, lipids, and bioactive molecules resulting in food quality changes are also discussed.
  • Editor: United States: American Chemical Society
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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