BACKGROUND DRYING IS ONE OF THE OLDEST PRESERVATION TECHNIQUES USED IN THE FOOD INDUSTRY. THIS TECHNOLOGY HAS EVOLVED AND DIFFERENT DRYING SYSTEMS HAVE BEEN APPLIED, SUCH AS CONVECTION, CONDUCTION, OR RADIATION, AND COMBINATIONS THEREOF. SCOPE AND APPROACH THIS REVIEW STUDIES THE VMD PROCESS WHOSE PRINCIPLE IS BASED ON THE ELECTROMAGNETIC RADIATION EMITTED BY THE MAGNETRON ON A FOOD MATRIX IN A REDUCED PRESSURE ENVIRONMENT AND WHICH IS TRANSFORMED INTO HEAT. VMD IS A PROMISING, FAST, AND EFFICIENT PROCESS FOR REDUCING MOISTURE CONTENT. BOTH RESEARCH AND INDUSTRIAL USE HAVE GROWN BY 303% IN THE LAST 20 YR. THE OBJECTIVE OF THIS REVIEW IS TO PROVIDE AN OVERVIEW OF MAJOR DEVELOPMENTS IN VMD RESEARCH AND ITS APPLICATION IN VARIOUS FOODS AND OTHER MATERIALS. BASED ON THE CHARACTERISTICS AND PARAMETERS OF THE VMD EQUIPMENT IN THE DRYING PROCESS, IT WAS POSSIBLE TO CLASSIFY THE EFFECT VMD HAS ON DIFFERENT FOOD MATRICES. KEY FINDINGS AND CONCLUSIONS THE REVIEW DESCRIBES THE PHENOMENOLOGICAL BEHAVIOR OF THE DRYING PROCESS AND HOW TO OPTIMIZE IT USING EQUIPMENT MODIFICATIONS WITH COMPUTER SIMULATIONS. THE DIFFERENT VMD SYSTEMS HAVE BEEN CLASSIFIED AS STATIC, ROTARY, CONTINUOUS FLOW, AND PROPRIETARY EQUIPMENT. IN ADDITION TO SOME CHARACTERISTICS OF PROCESS EFFICIENCY AND ENERGY CONSUMPTION, VMD EXHIBITS ENERGY CONSUMPTION SAVINGS OF APPROXIMATELY 50% COMPARED WITH OTHER DRYING SYSTEMS. FINALLY, PRODUCT QUALITY IS DISCUSSED UNDER DIFFERENT CONDITIONS, SUCH AS EQUIPMENT DESIGN AND TEMPERATURE UNIFORMITY. THUS, IT IS CHALLENGING TO DESIGN AND BUILT NEW VMD SYSTEMS WITH HIGHER ENERGY EFFICIENCY IN FOOD DRYING.

LIPOSOMES PROVIDE PROTECTION, TRANSPORT, AND DELIVERY SYSTEMS FOR DRUGS AND FUNCTIONAL INGREDIENTS. THIS REVIEW STUDIED LIPOSOME-BASED FUNCTIONAL INGREDIENTS, EFFECTS OF ELECTRIC FIELDS ON LIPID MEMBRANES, METHODS TO DETERMINE THE DEGREE OF ELECTROPORATION, AND SOME GOVERNING EQUATIONS OF THE ELECTROPORATION PHENOMENON. THE OBJECTIVE OF THIS REVIEW WAS TO PROVIDE AN OVERVIEW OF SOME ASPECTS TO CONSIDER WHEN DESIGNING AND MANUFACTURING FOOD LIPOSOMES THAT ARE STABLE IN ELECTRIC FIELDS; THIS WAS BASED ON STUDIES CONDUCTED IN MEDICINE, PHARMACOLOGY, AND THE FOOD INDUSTRY. THE EFFECTS OF PULSED ELECTRIC FIELDS AND HIGH VOLTAGE ELECTRICAL DISCHARGE PROCESSING ON PHOSPHOLIPID MEMBRANES WERE STUDIED; THESE CAN BE EXTRAPOLATED TO LIPOSOMES UNDER FOOD PROCESSING CONDITIONS USING ELECTRIC FIELDS. THE CHEMICAL COMPOSITIONS OF THE LIPID MEMBRANE AND ADDING LAYERS TO THE LIPOSOME SURFACE WERE RELATED TO HIGHER ELECTRICAL RESISTANCE. FLUORESCENCE, IMPEDANCE, CONDUCTIVITY, AND VOLTAGE METHODS WERE DEFINED TO DETERMINE THE DEGREE OF ELECTROPORATION AND MATHEMATICAL MODELS THAT CAN FACILITATE THE ANALYSIS OF THE MECHANISM. FINALLY, THE STUDY OF THE ELECTRICAL PROPERTIES USED BY THE DIFFERENT MATERIALS TO MANUFACTURE LIPOSOMES REMAINS FOR FUTURE RESEARCH.

THE AIM OF THIS INVESTIGATION WAS TO DETERMINE THE EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) ON DIETARY FIBER, TOTAL PHENOLIC (TPC), VITAMIN B AND E CONTENTS, ANTIOXIDANT CAPACITY (AC) AND MICROBIOLOGICAL CHARACTERISTICS OF GOOSEBERRY PULP IMMEDIATELY AFTER PROCESSING (300?400?500 MPA/1?3?5 MIN) AND AFTER 30 DAYS OF STORAGE AT 4 °C. INITIALLY, TREATMENT AT 300 MPA/1 MIN REDUCED THE MICROBIAL COUNTS TO NON-DETECTABLE LEVELS (

EFFECTS OF PULSED ELECTRIC FIELDS (PEF: 1?2 KV/CM, 20 ?S) USED ALONE AND COMBINED WITH CARBON DIOXIDE (CO2: 70%) AND HIGH HYDROSTATIC PRESSURE (HP: 150 MPA, 5 MIN) ON THE PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL SHELF LIFE OF COHO SALMON UNDER PRE- AND POST-RIGOR CONDITIONS WERE STUDIED DURING REFRIGERATED STORAGE (25 DAYS). THE PEF + CO2 + HP TREATMENTS REDUCED COLOR CHANGES IN PRE-RIGOR MORE THAN IN POST-RIGOR SALMON. TEXTURE CHANGES OF PRE- AND POST-RIGOR SALMON DIFFERED BETWEEN UNTREATED AND TREATED SALMON. COMBINED TREATMENTS ALSO EFFECTIVELY REDUCED THE PROTEASE AND LIPASE ACTIVITY OF PRE-RIGOR SALMON. COLLAGENASE ACTIVITY OF POST-RIGOR SALMON REMAINED LOW IN ALL TREATMENTS. PRINCIPAL COMPONENT ANALYSIS SHOWED A CLEAR DIFFERENCE BETWEEN PRE- AND POST-RIGOR STATES IN THE EVALUATED PARAMETERS; HOWEVER, MICROBIOLOGICAL SHELF LIFE INCREASED WITH PEF + CO2 REGARDLESS OF THE RIGOR CONDITION. IN CONCLUSION, COMBINED PEF, CO2, AND HP TREATMENTS CAN IMPROVE SALMON QUALITY DURING REFRIGERATED STORAGE AND THUS EXTEND ITS MICROBIAL SHELF LIFE.

THIS STUDY FOCUSED ON APPLYING DIFFERENT HIGH HYDROSTATIC PRESSURE + CARBON DIOXIDE (HHP + CO2) PROCESSING CONDITIONS ON REFRIGERATED (4 °C, 25 DAYS) FARMED COHO SALMON (ONCORHYNCHUS KISUTCH) TO INACTIVATE ENDOGENOUS ENZYMES (PROTEASE, LIPASE, COLLAGENASE), PHYSICOCHEMICAL PROPERTIES (TEXTURE, COLOR, LIPID OXIDATION), AND MICROBIAL SHELF LIFE. SALMON FILLETS WERE SUBJECTED TO COMBINED HHP (150 MPA/5 MIN) AND CO2 (50%, 70%, 100%). PROTEASE AND LIPASE INACTIVATION WAS ACHIEVED WITH COMBINED HHP + CO2 TREATMENTS IN WHICH LIPASE ACTIVITY REMAINED LOW AS OPPOSED TO PROTEASE ACTIVITY DURING STORAGE. COLLAGENASE ACTIVITY DECREASED APPROXIMATELY 90% DURING STORAGE WHEN APPLYING HHP + CO2. COMBINED TREATMENTS LIMITED THE INCREASE IN SPOILAGE INDICATORS, SUCH AS TOTAL VOLATILE AMINES AND TRIMETHYLAMINE. THE 150 MPA + 100% CO2 TREATMENT WAS THE MOST EFFECTIVE AT MAINTAINING HARDNESS AFTER 10 DAYS OF STORAGE. COMBINED TREATMENTS LIMITED HHP-INDUCED COLOR CHANGE AND REDUCED THE EXTENT OF CHANGES CAUSED BY STORAGE COMPARED WITH THE UNTREATED SAMPLE. MICROBIAL SHELF LIFE WAS EXTENDED BY THE CO2 CONTENT AND NOT BY THE HHP TREATMENTS; THIS RESULT WAS RELATED TO AN INCREASED LAG PHASE AND DECREASED GROWTH RATE. IT CAN BE CONCLUDED THAT COMBINING HHP AND CO2 COULD BE AN EFFECTIVE METHOD OF INACTIVATING ENDOGENOUS ENZYMES AND EXTEND SALMON SHELF LIFE.

THE FOCUS OF THIS RESEARCH WAS BASED ON THE APPLICATION OF AN OSMOTIC PRETREATMENT (15% NACL) FOR DRYING ABALONE SLICES, AND IT EVALUATES THE INFLUENCE OF HOT-AIR DRYING TEMPERATURE (40?80°C) ON THE PRODUCT QUALITY. IN ADDITION, THE MASS TRANSFER KINETICS OF SALT AND WATER WAS ALSO STUDIED. THE OPTIMAL TIME OF THE OSMOTIC TREATMENT WAS ESTABLISHED UNTIL REACHING A PSEUDO EQUILIBRIUM STATE OF THE WATER AND SALT CONTENT (290?MIN). THE WATER EFFECTIVE DIFFUSIVITY VALUES DURING DRYING RANGED FROM 3.76 TO 4.75 × 10?9?M2/S FOR THREE SELECTED TEMPERATURES (40, 60, AND 80°C). IN ADDITION, EXPERIMENTAL DATA WERE FITTED BY WEIBULL DISTRIBUTION MODEL. THE MODIFIED WEIBULL MODEL PROVIDED GOOD FITTING OF EXPERIMENTAL DATA ACCORDING TO APPLIED STATISTICAL TESTS. REGARDING THE EVALUATED QUALITY PARAMETERS, THE COLOR OF THE SURFACE SHOWED A CHANGE MORE SIGNIFICANT AT HIGH TEMPERATURE (80°C), WHEREAS THE NONENZYMATIC BROWNING AND TEXTURE SHOWED A DECREASE DURING DRYING PROCESS MAINLY DUE TO CHANGES IN PROTEIN MATRIX AND REHYDRATION RATES, RESPECTIVELY. IN PARTICULAR, WORKING AT 60°C RESULTED IN DRIED SAMPLES WITH THE HIGHEST QUALITY PARAMETERS.

THE AIM OF THIS STUDY WAS TO DEVELOP A MATHEMATICAL PROTOCOL (MP) TO GRAPHICALLY ANALYZE THE IRREVERSIBLE CHANGES INDUCED BY HIGH PRESSURE TREATMENT IN FISH MUSCLE PROTEIN. THE MP WAS VALIDATED BY THERMAL ANALYSIS DATA (DSC) FROM PRESSURIZED SAMPLES OF SERIOLELLA VIOLACEA MUSCLE TISSUE BETWEEN 200 AND 500 MPA FOR 2 S TO 10 MIN. THE MP INCLUDED METHODOLOGIES TO OBTAIN THE THERMODYNAMIC PARAMETERS OF PROTEIN DENATURATION AND BUILDING 3-D PLOTS FROM REPRESENTATIVE THERMOGRAMS. RESULTS OBTAINED FROM THE APPLICATION OF THE MP SHOWED THAT THE PRESSURIZATION OF MUSCLE TISSUE PROVOKED THAT THE TOTAL DENATURATION ENTHALPIES VALUES DIMINISHED, THESE CHANGES WERE MORE EVIDENT FOR TREATMENTS >450 MPA. THE IRREVERSIBLE DENATURATION OF ACTIN IN THE PRESSURIZED SAMPLES WAS OBSERVED FOR ANY TREATMENT CONDITION >300 MPA AND GREATER THAN 3 MIN. THE PROPOSED MP IS A POWERFUL TOOL TO IMPROVE DATA ANALYSIS FROM DSC WHEN MUSCLE TISSUE SAMPLES ARE SUBJECTED TO PRESSURIZATION.

EMULGELS COULD BE USED AS EDIBLE INKS FOR INDIVIDUALS WITH SPECIAL NEEDS. THE PURPOSE OF THIS WORK WAS TO FORMULATE A 3D PRINTABLE LOW-OIL EMULGEL BY EVALUATING THE EFFECT OF INCORPORATING GELATIN IN A BEAN-BASED NANOEMULSION STABILIZED BY HIGH-PRESSURE HOMOGENIZATION (HPH) SUITABLE FOR A DYSPHAGIA DIET. THE EFFECT OF PHYSICOCHEMICAL PROPERTIES AND PRINTING PARAMETERS OF THE EMULSION NETWORK WERE EVALUATED FOR PRINTABILITY, DIMENSIONAL STABILITY, AND TEXTURAL PROPERTIES. HPH PRODUCED STABLE NANOEMULSIONS USING PRESSURES >200 MPA AND 5% BEAN PROTEIN. ADDING GELATIN DECREASED NH AND COO VIBRATIONS, INCREASED HYDROGEN BONDING, AND CREATED SELF-SUPPORTING EMULGELS WHEN THE GELATIN CONCENTRATION WAS >1.5%. PRINTING PERFORMANCE, DIMENSIONAL STABILITY, AND TEXTURAL PROPERTIES DEPENDED ON THE GELATIN CONCENTRATION AND PRINTING PARAMETERS, WHOSE IMPROVEMENT ENABLED PRECISE, TIME-STABLE, AND SWALLOW-SAFE SHAPES WITH 2.5% GELATIN. IN CONCLUSION, STABLE EMULGELS CAN BE USED IN 3D PRINTING, FACILITATING THE DESIGN OF COLLOIDAL FOOD SYSTEMS WITH CUSTOMIZED TEXTURES AND NUTRITIONAL PROPERTIES FOR INDIVIDUALS WITH DYSPHAGIA.

ABALONE (HALIOTIS SPP.) IS AN EXOTIC SEAFOOD PRODUCT RECOGNIZED AS A PROTEIN SOURCE OF HIGH BIOLOGICAL VALUE. TRADITIONAL METHODS USED TO PRESERVE FOODS SUCH AS DRYING TECHNOLOGY CAN AFFECT THEIR NUTRITIONAL QUALITY (PROTEIN QUALITY AND DIGESTIBILITY). A 28-DAY RAT FEEDING STUDY WAS CONDUCTED TO EVALUATE THE EFFECTS OF THE DRYING PROCESS ASSISTED BY HIGH-PRESSURE IMPREGNATION (HPI) (350, 450, AND 500 MPA × 5 MIN) ON CHEMICAL PROXIMATE AND AMINO ACID COMPOSITIONS AND NUTRITIONAL PARAMETERS, SUCH AS PROTEIN EFFICIENCY RATIO (PER), TRUE DIGESTIBILITY (TD), NET PROTEIN RATIO, AND PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORE (PDCAAS) OF DRIED ABALONE. THE HPI-ASSISTED DRYING PROCESS ENSURED EXCELLENT PROTEIN QUALITY BASED ON PER VALUES, REGARDLESS OF THE PRESSURE LEVEL. AT 350 AND 500 MPA, THE HPI-ASSISTED DRYING PROCESS HAD NO NEGATIVE EFFECT ON TD AND PDCAAS THEN, BASED ON NUTRITIONAL PARAMETERS ANALYSED, WE RECOMMEND HPI-ASSISTED DRYING PROCESS AT 350 MPA × 5 MIN AS THE BEST PROCESS CONDITION TO DRY ABALONE. VARIATIONS IN NUTRITIONAL PARAMETERS COMPARED TO CASEIN PROTEIN WERE OBSERVED; NEVERTHELESS, THE HIGH PROTEIN QUALITY AND DIGESTIBILITY OF HPI-ASSISTED DRIED ABALONES WERE MAINTAINED TO SATISFY THE METABOLIC DEMANDS OF HUMAN BEINGS.

THE EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) TREATMENTS (450 AND 550 MPA FOR 3 AND 4 MIN AT 20 °C) ON THE MICROBIAL BEHAVIOUR AND SHELF-LIFE EXTENSION OF CHILEAN JACK MACKEREL (TRACHURUS MURPHYI) DURING CHILLED STORAGE AT 4 °C WAS STUDIED. AEROBIC MESOPHILIC AND PSYCHROPHILIC MICROORGANISMS, AS WELL AS HYDROGEN SULPHIDE-PRODUCING BACTERIA (MAINLY SHEWANELLA PUTREFACIENS) WERE ENUMERATED IMMEDIATELY AFTER TREATMENT AND DURING SUBSEQUENT STORAGE AT 4 °C. PHYSICOCHEMICAL PARAMETERS SUCH AS PH AND TMA-N WERE ALSO RECORDED. RESULTS SHOWED THAT HHP TREATMENTS WERE EFFECTIVE IN REDUCING INITIAL MICROBIAL COUNTS AND DELAYED MICROBIAL GROWTH DURING REFRIGERATED STORAGE. HHP TREATMENTS WERE ALSO EFFECTIVE IN DELAYING TMA-N PRODUCTION IN THE FISH DURING STORAGE. AS A RESULT, MICROBIOLOGICAL SHELF-LIFE WAS SIGNIFICANTLY (P < 0.05) EXTENDED FROM ~ 6 DAYS (CONTROL SAMPLES) TO ~ 29 AND ~ 40 DAYS IN PRESSURISED SAMPLES AT 450 MPA/3 MIN AND 550 MPA/4 MIN, RESPECTIVELY.

TO IDENTIFY PROCESSING CONDITIONS THAT BETTER MAINTAIN PALM RUFF QUALITY ATTRIBUTES, HIGH HYDROSTATIC PRESSURE (HHP) WAS APPLIED TO PRE- AND POST-RIGOR FILLETS. PHYSICAL PARAMETERS AS WHITENESS INDEX (WI), WATER HOLDING CAPACITY (WHC), TEXTURE AND ULTRASTRUCTURE AND SHELF LIFE WERE EVALUATED AFTER THE APPLICATION OF 450 AND 550 MPA (3 AND 4 MIN) AND DURING COLD STORAGE. PRE-RIGOR FILLETS RETAINED LESS WATER AND WERE SOFTER THAN POST RIGOR, ALTHOUGH THE ONSET OF RIGOR INCREASED PALM RUFFS WHC AND FIRMNESS. APPLICATION OF HHP WHITENED PALM RUFFS DARK FLESH; HOWEVER, THIS EFFECT REVERTED AT THE END OF THE STORAGE. PRESSURIZED POST-RIGOR SAMPLES RETAINED LESS WATER THAN THE CONTROL AND STORAGE CAUSED A WHC INCREASE IN SAMPLES PRESSURIZED AT 550 MPA, INDEPENDENT ON THE RIGOR CONDITION. POST-RIGOR FILLETS SOFTENED AT PRESSURES OF 450-550 MPA APPEARING TO HAVE A LOWER THRESHOLD THAN BEEF OR COD (ABOVE 600 MPA). ULTRASTRUCTURAL CHANGES REVEALED A SUBTLE CONTRACTION (7.4%) OF THE MYOFIBRILS IN THE UNPRESSURIZED POST-RIGOR MUSCLE COMPARED TO PRE-RIGOR; AFTER 26 DAYS' STORAGE BOTH SAMPLES PRESENTED EXTENSIVE MUSCLE DEGRADATION AND SARCOMERE LENGTH WAS REDUCED IN 30%. HHP INDUCED PRESSURE DEPENDENT SHORTENING OF THE SARCOMERE AND MODIFICATIONS TO THE STRUCTURE WHICH AFTER 550 MPA WAS HARDLY RECOGNIZABLE. AFTER 26 DAYS' STORAGE, THERE WAS ONLY SLIGHT DEGRADATION OF THE ULTRASTRUCTURE, SHOWING THAT BEYOND THE STRUCTURAL MODIFICATIONS CAUSED BY HHP, POST-MORTEM DETERIORATION IS DELAYED IN HHP-TREATED FILLETS. FURTHERMORE, HHP EXTENDED PALM RUFFS SHELF LIFE TO 14-23 DAYS. THUS, HHP MAY BE CONSIDERED AS A TECHNOLOGY THAT MAINTAINS THE TEXTURAL QUALITY AND SHELF LIFE OF FRESH AND STORED FISH.

THE EFFECT OF THE RIGOR STAGE (PRE OR POST) AND PREVIOUS HIGH-PRESSURE PROCESSING (HPP; 450 AND 550 MPA FOR 3 MIN) WAS CHECKED DURING THE STORAGE ON ICE OF FARMED PALM RUFF (SERIOLELLA VIOLACEA). FISH PROCESSED IN PRE-RIGOR CONDITIONS LED TO HIGHER AND LOWER LEVELS (P < 0.05) OF MOISTURE AND LIPID CONTENTS IN CHILLED FISH, RESPECTIVELY, WHEN COMPARED TO THEIR COUNTERPART SAMPLES PROCESSED IN THE POST-RIGOR STAGE. PRE-RIGOR FISH SHOWED A HIGHER (P < 0.05) QUALITY LEVEL THAN POST-RIGOR SAMPLES ACCORDING TO THE ASSESSMENT OF THE K VALUE (59.0?92.1 AND 70.3?96.3 RANGES, RESPECTIVELY), FLUORESCENT COMPOUNDS (0.29?1.11 AND 0.37?1.90 RANGES, RESPECTIVELY), FREE FATTY ACIDS (FFA) (15.1?188.0 AND 33.8?232.5 G·KG?1 LIPIDS RANGES, RESPECTIVELY), AND TOTAL VOLATILE AMINES (216.3?387.6 AND 217.7?412.2 G·KG?1 MUSCLE RANGES, RESPECTIVELY). PRESSURE-TREATED FISH SHOWED HIGHER (P < 0.05) QUALITY RETENTION THAN NON-TREATED SAMPLES ACCORDING TO THE FORMATION OF FLUORESCENT COMPOUNDS (0.29?0.86 AND 0.85?1.90 RANGES, RESPECTIVELY), FFA (15.1?50.6 AND 58.9?223.5 G·KG?1 LIPIDS RANGES, RESPECTIVELY), AND TOTAL VOLATILE AMINES (216.3?250.3 AND 351.1?412.2 G·KG?1 MUSCLE RANGES, RESPECTIVELY) AND THE EVOLUTION OF THE K VALUE (59.0?77.2 AND 86.9?96.3 RANGES, RESPECTIVELY). THE USE OF PRE-RIGOR FISH AND PREVIOUS HPP IS RECOMMENDED FOR THE COMMERCIALISATION OF THE CURRENT SPECIES AS A FRESH PRODUCT.

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

THIS STUDY WAS CARRIED OUT TO EVALUATE THE EFFECT OF HIGH HYDROSTATIC PRESSURE ON QUALITY CHANGES (MICROSTRUCTURE, COLOUR, TEXTURE AND BIOCHEMICAL) OF RED ABALONE (HALIOTIS RUFECENS) DURING STORAGE TIME AT 4 °C. HIGH HYDROSTATIC PRESSURE (HHP) TREATMENTS WERE APPLIED AT 500 MPA FOR 8 MIN AND 550 MPA FOR 3 AND 5 MIN. BIOCHEMICAL INDICES COVERING PH, TOTAL VOLATILE BASIC NITROGEN (TVB-N) AND TRIMETHYLAMINE (TMA), AS WELL AS INSTRUMENTAL TEXTURE, MICROSTRUCTURE AND COLOUR OF ABALONE SAMPLES WERE DETERMINED IMMEDIATELY AFTER TREATMENT AND THROUGHOUT SUBSEQUENT STORAGE AT 4 °C. RESULTS HAVE SHOWN THAT HHP-TREATED ABALONES HAVE SIGNIFICANTLY (P ? 0.05) HIGHER PH, MOISTURE AND ASH CONTENT THAN UNTREATED ABALONES. PROTEIN AND FAT CONTENTS OF TREATED ABALONES WERE SIGNIFICANTLY (P ? 0.05) LOWER COMPARED TO UNTREATED SAMPLE (CONTROL). TVB-N AND TMA LEVELS FOR HHP-TREATED ABALONES ROSE OVER THE STORAGE PERIOD BUT DID NOT EXCEED 28 MG TVB-N/100 G AND 3 MG TMA/100 G, RESPECTIVELY AT THE END OF 60 DAYS. INSTEAD, THE UNTREATED SAMPLE EXCEEDED THE ALLOWED LIMIT IN A 30 DAY PERIOD FOR THE TVB-N AND TMA. HOWEVER, ALL HHP TREATMENTS HAD LESS NEGATIVE EFFECTS ON TISSUE COLOUR OF ABALONE THAN UNTREATED SAMPLES IN THE COLD STORAGE TIME; MOREOVER, WHITENESS INDEX WAS REDUCED TO 8% AT THE END OF DAY 60. A MORE COMPACT STRUCTURE WAS IDENTIFIED AS HIGH HYDROSTATIC PRESSURE WAS HIGHER. THUS, IT WAS CONCLUDED THAT HOLES IN MUSCLE FIBRES WERE OFTEN DUE TO PROTEIN GELATION, WHENEVER PRESSURE AND PROTEIN CONCENTRATION ARE HIGH ENOUGH, CONFIRMING THAT THE STRUCTURE OF ABALONE MUSCLE TREATED WITH HIGH HYDROSTATIC PRESSURE DIFFERED SIGNIFICANTLY FROM THAT OF RAW ABALONE MEAT.

THE EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) CONDITIONS AT TWO PROCESSING STAGES (300 MPA/5 MIN AFTER TUMBLING AND 600 MPA/3 MIN APPLIED TO THE FINAL PRODUCT) AND SODIUM REDUCTION (UP TO 50%) ON THE PHYSICOCHEMICAL PROPERTIES AND SENSORY AND MICROBIOLOGICAL QUALITY OF READY-TO-EAT (RTE) CHICKEN BREASTS WERE STUDIED. THE MICROBIOLOGICAL SHELF LIFE OF RTE CHICKEN BREASTS WAS ALSO ESTIMATED. THE NACL WAS PARTIALLY REPLACED WITH KCL (25%?50%), WHICH INCREASED (P < 0.05) COOKING LOSS AND HARDNESS OF CONVENTIONAL RTE CHICKEN BREASTS. HHP PROCESSING SIGNIFICANTLY REDUCED COOKING LOSS AND HARDNESS AND IMPROVED THE SENSORY ATTRIBUTES OF SODIUM-REDUCED RTE CHICKEN BREASTS COMPARED WITH CONTROLS. HHP EXTENDED THE MICROBIOLOGICAL SHELF LIFE OF SODIUM-REDUCED RTE CHICKEN BREASTS BY MORE THAN 60 DAYS. BASED ON THEIR PHYSICOCHEMICAL PROPERTIES AND SENSORY QUALITY, THE UNPRESSURISED RTE CHICKEN BREASTS REDUCED NACL UP TO 25%, WHILE PRESSURISED RTE CHICKEN BREASTS REDUCED UP TO 50%. HHP CONTRIBUTES TO DEVELOPING SODIUM-REDUCED RTE CHICKEN BREASTS WITH ENHANCED PRODUCT QUALITY AND MICROBIOLOGICAL SAFETY.

FISH AND FISH PRODUCTS ARE CHARACTERIZED FOR HAVING A SHORT SHELF LIFE. NONTHERMAL PROCESSING TECHNIQUES SUCH AS HIGH HYDROSTATIC PRESSURE (HHP) HAVE INCREASINGLY BEEN EMPLOYED TO EXTEND SHELF LIFE OF FOOD PRODUCTS. THE AIM OF THIS STUDY WAS TO EVALUATE CHANGES ON FLESH PHYSICOCHEMICAL SPOILAGE PARAMETERS (PH, TOTAL VOLATILE BASES (TVB-N), TRIMETHYLAMINE (TMA), THIOBARBITURIC ACID (TBA), AND COLOR) OF PALM RUFF (SERIOLELLA VIOLACEA) FILLETS IN PRE- AND POST-RIGOR CONDITIONS, SUBJECTED TO TWO DIFFERENT HHP CONDITIONS: 450 MPA AND 550 MPA, FOR 3 AND 4 MIN EACH. UNPRESSURIZED AND PRESSURIZED FILLETS WERE KEPT IN CHILLED STORAGE (4 ± 1°C) FOR 26 DAYS TO ASSESS THE EFFECT OF HHP ON SHELF LIFE. PH AND TBA VALUES INCREASED AFTER HHP TREATMENT AND WITH STORAGE TIME FOR BOTH UNPRESSURIZED AND PRESSURIZED SAMPLES. THIS IS ATTRIBUTABLE TO PRESSURE-INDUCED LIPID OXIDATION. LIGHTNESS (L*) VALUES INCREASED WITH PRESSURE, WHERE FISH FILLETS HAD A COOKED APPEARANCE. TMA AND TVB-N VALUES DECREASED AFTER HHP TREATMENT COMPARED TO THE UNPRESSURIZED SAMPLES, SHOWING THAT HHP TREATMENT IS AN EFFICIENT METHOD TO MAINTAIN THE QUALITY OF PALM RUFF FILLETS. THERE WAS NO CLEAR DIFFERENCE BETWEEN PRE- AND POST-RIGOR IN THE PARAMETERS EVALUATED.

THE PURPOSE OF THIS STUDY WAS TO APPLY DIFFERENT PULSED ELECTRIC FIELD (PEF) CONDITIONS AS A PRETREATMENT TO THE FREEZE-DRYING (FD) PROCESS OF CHILEAN ABALONE AND TO ASSESS ITS EFFECTS ON PROTEIN QUALITY, MICROSTRUCTURE, AND DIGESTIBILITY OF THE FREEZE-DRIED PRODUCT. THE TREATMENTS PEF (0.5, 1.0, AND 2.0 KV CM?1) AND COOKING (CO) WERE APPLIED AT 100°C × 15 MIN. THEN, THEIR PERFORMANCES WERE SUBJECTED TO A FD PROCESS. PEF + CO PRETREATED FREEZE-DRIED SAMPLES SHOWED SHORTER PROCESS TIMES THAN FREEZE-DRIED CONTROL SAMPLES WITHOUT PEF + CO, WHERE THE TREATMENT PEF AT 2.0 KV CM?1 REACHED THE SHORTEST TIME. IN ADDITION, THE ABOVEMENTIONED SAMPLES PRESENTED THE BEST TEXTURAL PARAMETERS BUT A LOW PROTEIN CONTENT. THE THERMAL PROPERTIES INDICATE A TOTAL DENATURATION OF THE PROTEINS, WHERE THE AMIDE I REGION PRESENTED GREATER MOBILITY IN THE SAMPLE PRETREATED WITH AN ELECTRIC FIELD OF 2.0 KV CM?1. THE ASSAY FOR DIGESTIBILITY SHOWS BETTER HYDROLYSIS FOR THE 2.0 KV CM?1 PEF SAMPLE AND HAS A HIGHER COMPUTER-PROTEIN EFFICIENCY RATIO (C-PER). THEREBY, VARIATIONS IN THERMAL BEHAVIOR AND PHYSICOCHEMICAL PARAMETERS IN COMPARISON TO COMBINED PEF + CO PRETREATMENTS WERE OBSERVED. IN ADDITION, HIGH PROTEIN QUALITY AND DIGESTIBILITY OF PRETREATED FREEZE-DRIED CHILEAN ABALONES WERE MAINTAINED TO THE DESIRED PROPERTIES (TEXTURE AND C-PER) AND CONDITIONS (FD TIME).

THE AIM OF THIS STUDY WAS TO EVALUATE THE EFFECT OF ENZYMATIC IMPREGNATION BY PAPAYA LATEX WITH THREE DIFFERENT TECHNIQUES (INJECTION, IMMERSION AND HIGH HYDROSTATIC PRESSURE) AS A PRETREATMENT FOR THE TENDERIZATION PROCESS OF ?CHILEAN ABALONE? (C. CONCHOLEPAS). THE IMPREGNATED LATEX ACTIVITY WAS EVALUATED AT 37?°C/1?H; 21?°C /6?H AND 5?°C /24?H AND QUALITY PARAMETERS SUCH AS TEXTURE PROFILE, WATER HOLDING CAPACITY, COLOR AND SENSORY ANALYSIS WERE ANALYZED. THE RESULTS SHOWED THAT HIGH PRESSURE PRETREATMENT AT 37?°C/1?H WAS THE BEST TREATMENT WITH A TENDERIZATION EFFICIENCY OF 30.8%, A WATER HOLDING CAPACITY OF 87.85?±?0.25?G/100?G AND A SENSORY EVALUATION OF THE HARDNESS WITH A HIGH CORRELATION (R2?=?0.927). THE RANGES OF ?E RANGING FROM 5.29 TO 14.50 SHOWING HOW THE ENZYMATIC SOLUTIONS IMPACTED COLOR. FINALLY, THIS RESEARCH SHOWED THAT THE USE OF ENZYMATIC IMPREGNATION IMPROVES QUALITY PARAMETERS IN COMPARISON TO THE TRADITIONAL MECHANICAL TENDERIZATION.

THE IMPACT OF PHYSICOCHEMICAL PROPERTIES AND PRINTING PARAMETERS ON STARCH-PROTEIN GEL PRINTABILITY WAS EVALUATED TO ACHIEVE STABLE 3D-PRINTED GELS SUITABLE FOR INDIVIDUALS WITH SPECIAL NUTRITIONAL NEEDS. THE EFFECT OF POSTPROCESSING (OVEN/FREEZE-DRYING) ON PHYSICAL PROPERTIES OF PRINTED GELS WAS ASSESSED. CORN STARCH (CS, 10%?15%) AND SALMON PROTEIN ISOLATE (SPI, 2%?4%) WERE USED TO OBTAIN STABLE PRINTED GELS; RHEOLOGICAL AND THERMAL PROPERTIES WERE DETERMINED. THE TEXTURE PROFILE AND DIMENSIONAL STABILITY OF THE PRINTED GELS WERE STUDIED TO DETERMINE THE OPTIMAL PRINTING PARAMETERS. THE POSTPROCESSED GELS WERE ANALYZED TO EVALUATE THEIR POSSIBLE USE AS FOOD WITH MODIFIED TEXTURE FOR DYSPHAGIC PATIENTS. DIFFERENT CS-SPI CONCENTRATIONS INFLUENCED GEL SHEAR RECOVERY BY INCREASING PROTEIN DENATURATION TEMPERATURE. THE BEST DIMENSIONAL AND TEXTURAL STABILITY OCCURRED WITH 15% CS AND 3%?4% SPI USING 0.91 MM NOZZLE DIAMETER AND 30 MM/S PRINTING SPEED. POST-PROCESSED GELS SHOWED THAT FREEZE-DRYING MANAGED TO MAINTAIN EXCELLENT SHAPE FIDELITY (94.66%?99.22%), WHILE REHYDRATED GELS HAD MODIFIED TEXTURES THAT MADE THEM SUITABLE FOR USE IN DYSPHAGIC PEOPLE. THIS STUDY DEMONSTRATED THAT CS-SPI GELS PROVIDE A PROMISING ALTERNATIVE FOR 3D-PRINTED FOODS ESPECIALLY FOR INDIVIDUALS WITH SPECIFIC NUTRITIONAL NEEDS.

THIS STUDY AIMED TO EVALUATE THE EFFECT OF HIGH PRESSURE IMPREGNATION (HPI) (PRESSURE: 350, 450, AND 500?MPA; TIME: 5 MIN; OSMOTIC SOLUTION: 15% NACL) AS A PRETREATMENT TO THE DRYING PROCESS OF ABALONE SAMPLES (TEMPERATURE: 60°C) AND SUBSEQUENT EVALUATION OF PHYSICOCHEMICAL PROPERTIES THEREOF. THE PROTEIN CONFORMATIONAL CHANGES OF HPI-DRIED SAMPLES WERE EVALUATED BY FOURIER TRANSFORM INFRARED (FT-IR) SPECTROSCOPY. THE MOLECULAR WEIGHT PROFILE AND AMINO ACID COMPOSITION WERE DETERMINED. THERMAL ANALYSIS WAS PERFORMED BY DIFFERENTIAL SCANNING CALORIMETRY (DSC). PROCESS DRYING RATES WERE REDUCED UP TO 33%, AND DRIED ABALONES HAD LOWER MOISTURE CONTENT AND WATER ACTIVITY AS THE PRESSURE LEVEL INCREASED. IN ADDITION, LESS DEGRADATION EFFECTS WERE FOUND IN AMINO ACID COMPOSITIONS. IN THE ?-SHEET STRUCTURE, HPI-ASSISTED DRYING PROCESS CAUSED PARTIALLY FOLDED CONFORMATIONS AT 350 AND 450?MPA, AND AGGREGATION AT 500?MPA. A COMPACTED STRUCTURE WAS IDENTIFIED AS PRESSURE INCREASED (350 ? 500?MPA), CONFIRMING THAT THE STRUCTURE OF ABALONE MUSCLE TREATED WITH HPI-ASSISTED DRYING DIFFERED SIGNIFICANTLY FROM RAW MATERIAL. THE RESULTS PRESENTED IN THIS RESEARCH COULD SUPPORT THE POTENTIAL APPLICATION OF HIGH HYDROSTATIC PRESSURE TREATMENT AS COMBINED TREATMENTS FOR OTHER COMPOUND IMPREGNATION UNDER HIGH PRESSURE. IN ADDITION, HPI TECHNOLOGY COULD BE USED TO ENHANCE THE QUALITY PROPERTIES OF DRIED ABALONES AND DRIED MARINE PRODUCTS OF THE AQUACULTURE AND FISHERY INDUSTRY.