Abstract
Adopting the most effective, efficient, and green food processing methods and related technologies represents an important step toward the sustainability of the food supply chain, in particular concerning plant-based food and vegetable beverages. The major challenges related to achieving microbiological safety and extended shelf life while preserving healthy properties and enhancing the bioavailability of essential micronutrients are discussed. This chapter illustrates successful application cases of controlled hydrodynamic cavitation (HC) methods and technologies, applied to brewing, cereal-based, legume-based, and oilseed-based beverages; fruit juices; as well as milk and other dairy products and by-products. HC green processes allow higher extraction rates of bioactive compounds, superior microbiological and physicochemical stability, extended shelf life, and higher bioavailability, all this comparatively more effectively and efficiently. The advances in the use of plant extracts as sources of important natural antioxidants in food, to prevent lipid and protein oxidation processes, as well as natural broad-spectrum antimicrobial agents, are also discussed, with particular focus on edible coatings and antimicrobial packaging, aimed at both food security and reduction of food waste.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Wootton-Beard, P.C., Ryan, L.: Improving public health?: the role of antioxidant-rich fruit and vegetable beverages. Food Res. Int. 44, 3135–3148 (2011). https://doi.org/10.1016/j.foodres.2011.09.015
Albanese, L., Ciriminna, R., Meneguzzo, F., Pagliaro, M.: Innovative beer-brewing of typical, old and healthy wheat varieties to boost their spreading. J. Clean. Prod. 171, 297–311 (2018). https://doi.org/10.1016/j.jclepro.2017.10.027
Tang, G.Y., Meng, X., Li, Y., Zhao, C.N., Liu, Q., Li, H.: Bin Effects of vegetables on cardiovascular diseases and related mechanisms. Nutrients. 9, 857 (2017). https://doi.org/10.3390/nu9080857.
Zhang, Y.J., Gan, R.Y., Li, S., Zhou, Y., Li, A.N., Xu, D.P., Li, H.B., Kitts, D.D.: Antioxidant phytochemicals for the prevention and treatment of chronic diseases. Molecules. 20, 21138–21156 (2015). https://doi.org/10.3390/molecules201219753.
Shahidi, F., Ambigaipalan, P.: Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects - a review. J. Funct. Foods. 18, 820–897 (2015)
Veiga, M., Costa, E.M., Silva, S., Pintado, M.: Impact of plant extracts upon human health: a review. Crit. Rev. Food Sci. Nutr. 60, 873–886 (2020). https://doi.org/10.1080/10408398.2018.1540969
Marques Jucá, M., Mauricio Sales Cysne Filho, F., Cunha de Almeida, J., da Silva Mesquita, D., Rodrigues de Moraes Barriga, J., Cilene Ferreira Dias, K., Matias Barbosa, T., Costa Vasconcelos, L., Kalyne Almeida Moreira Leal, L., Eduardo Ribeiro, J., Maria Mendes Vasconcelos, S., ercia Marques Juc, M., essica Rodrigues de Moraes Barriga, J., atia Cilene Ferreira, D.K., Eduardo Ribeiro Hon orio unior, J.J., Maria Mendes Vasconcelos, A.: Flavonoids: biological activities and therapeutic potential. Nat. Prod. Res. 34, 692–705 (2020). https://doi.org/10.1080/14786419.2018.1493588.
Laus, M.N., Soccio, M., Alfarano, M., Pasqualone, A., Lenucci, M.S., Di Miceli, G., Pastore, D.: Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel antioxidant/oxidant balance approach. Food Chem. 221, 278–288 (2017). https://doi.org/10.1016/j.foodchem.2016.10.050.
Soccio, M., Laus, M.N., Alfarano, M., Dalfino, G., Panunzio, M.F., Pastore, D.: Antioxidant/oxidant balance as a novel approach to evaluate the effect on serum of long-term intake of plant antioxidant-rich foods. J. Funct. Foods. 40, 778–784 (2018). https://doi.org/10.1016/j.jff.2017.12.012.
Domínguez Avila, J.A., Wall Medrano, A., Ruiz Pardo, C.A., Montalvo González, E., González Aguilar, G.A.: Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat-labile phytochemicals. J. Food Process. Preserv. 42 (2018). https://doi.org/10.1111/jfpp.13506
Butu, M., Rodino, S.: Fruit and vegetable-based beverages—nutritional properties and health benefits. Nat. Beverages, 303–338 (2019). https://doi.org/10.1016/b978-0-12-816689-5.00011-0
Lodhi, S., Vadnere, G.P.: Health-promoting ingredients in beverages. In: Value-Added Ingredients and Enrichments of Beverages, pp. 37–61 (2019). https://doi.org/10.1016/b978-0-12-816687-1.00002-3
Grand View Research Global Fruit and Vegetable Juice Market Research Report, 2018-2025 Available online: https://www.grandviewresearch.com/industry-analysis/fruit-vegetable-juice-market. Accessed on 10 Jan 2019.
Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V., Chhikara, N.: Potential non-dairy probiotic products – a healthy approach. Food Biosci. 21, 80–89 (2018). https://doi.org/10.1016/j.fbio.2017.12.003.
Fernandes, C.G., Sonawane, S.K., Arya, S.S.: Cereal based functional beverages: a review. J. Microbiol. Biotechnol. Food Sci. 8, 914–919 (2018). https://doi.org/10.15414/jmbfs.2018-19.8.3.914-919
Corbo, M.R., Bevilacqua, A., Petruzzi, L., Casanova, F.P., Sinigaglia, M.: Functional beverages: the emerging side of functional foods: commercial trends, research, and health implications. Compr. Rev. Food Sci. Food Saf. 13, 1192–1206 (2014). https://doi.org/10.1111/1541-4337.12109
Carpenter, J., Badve, M., Rajoriya, S., George, S., Saharan, V.K., Pandit, A.B.: Hydrodynamic cavitation: an emerging technology for the intensification of various chemical and physical processes in a chemical process industry. Rev. Chem. Eng. 33, 433–468 (2017). https://doi.org/10.1515/revce-2016-0032
Albanese, L., Meneguzzo, F.: Hydrodynamic cavitation-assisted processing of vegetable beverages: review and the case of beer-brewing. In: Grumezescu, A.M., Holban, A.M. (eds.) Production and Management of Beverages, pp. 211–257 ISBN 978-0-12-815260-7. Woodhead Publishing (2019)
Arya, S.S., Sawant, O., Sonawane, S.K., Show, P.L., Waghamare, A., Hilares, R., Dos Santos, J.C.: Novel, nonthermal, energy efficient, industrially scalable hydrodynamic cavitation–applications in food processing. Food Rev. Int. 36, 668–691 (2019). https://doi.org/10.1080/87559129.2019.1669163
Sethi, S., Tyagi, S.K., Anurag, R.K.: Plant-based milk alternatives an emerging segment of functional beverages: a review. J. Food Sci. Technol. 53, 3408–3423 (2016). https://doi.org/10.1007/s13197-016-2328-3
Albanese, L., Ciriminna, R., Meneguzzo, F., Pagliaro, M.: Energy efficient inactivation of Saccharomyces cerevisiae via controlled hydrodynamic cavitation. Energy Sci. Eng. 3, 221–238 (2015). https://doi.org/10.1002/ese3.62
Zevnik, J., Dular, M.: Cavitation bubble interaction with a rigid spherical particle on a microscale. Ultrason. Sonochem., 105252 (2020). https://doi.org/10.1016/J.ULTSONCH.2020.105252.
Meneguzzo, F., Albanese, L., Zabini, F.: Hydrodynamic cavitation in beer and other beverage processing. In: Innovative Food Processing Technologies: a Comprehensive Review, pp. 369–394. Elsevier, Amsterdam (2021)
Satanina, V., Kalt, W., Astatkie, T., Havard, P., Martynenko, A.: Comparison of anthocyanin concentration in blueberries processed using hydrothermodynamic technology and conventional processing technologies. J. Food Process Eng. 37, 609–618 (2014). https://doi.org/10.1111/jfpe.12117
Martynenko, A., Chen, Y.: Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing. J. Food Eng. 171, 44–51 (2016). https://doi.org/10.1016/j.jfoodeng.2015.10.008
Chen, Y., Martynenko, A.: Storage stability of cranberry puree products processed with hydrothermodynamic (HTD) technology. LWT - Food Sci. Technol. 79, 543–553 (2017). https://doi.org/10.1016/j.lwt.2016.10.060.
Rodríguez-Bernal, J.M., Herrera-Ardila, Y.M., Olivares-Tenorio, M.L., Leyva-Reyes, M.F., Klotz-Ceberio, B.F.: Determination of antioxidant capacity in blackberry (Rubus glaucus) jam processed by hydrotermodynamic cavitation compared with traditional technology. DYNA. 87, 118–125 (2020). https://doi.org/10.15446/dyna.v87n215.84521
Lohani, U.C., Muthukumarappan, K., Meletharayil, G.H.: Application of hydrodynamic cavitation to improve antioxidant activity in sorghum flour and apple pomace. Food Bioprod. Process. 100, 335–343 (2016). https://doi.org/10.1016/j.fbp.2016.08.005
Ciriminna, R., Albanese, L., Di Stefano, V., Delisi, R., Avellone, G., Meneguzzo, F., Pagliaro, M.: Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids. LWT - Food Sci. Technol. 91, 160–167 (2018). https://doi.org/10.1016/j.lwt.2018.01.037.
Albanese, L., Bonetti, A., D’Acqui, L.P., Meneguzzo, F., Zabini, F.: Affordable production of antioxidant aqueous solutions by hydrodynamic cavitation processing of silver fir (Abies Alba Mill.) needles. Foods. 8, 65 (2019). https://doi.org/10.3390/foods8020065.
Veiga, M., Costa, E.M., Voss, G., Silva, S., Pintado, M.: Engineering and health benefits of fruits and vegetables beverages. Non-alcoholic Beverages Vol. 6. Sci. Beverages, 363–405 (2019). https://doi.org/10.1016/B978-0-12-815270-6.00012-8
Kumar, S., Pandey, A.K.: Chemistry and biological activities of flavonoids: an overview. Sci. World J., 162750 (2013). https://doi.org/10.1155/2013/162750.
Sansone, F., Rossi, A., Gaudio, P., Simone, F., Aquino, R.P., Lauro, M.R.: Hesperidin gastroresistant microparticles by spray-drying: preparation, characterization, and dissolution profiles. AAPS PharmSciTech. 10, 391–401 (2009). https://doi.org/10.1208/s12249-009-9219-0.
Meneguzzo, F., Ciriminna, R., Zabini, F., Pagliaro, M.: Review of evidence available on hesperidin-rich products as potential tools against COVID-19 and hydrodynamic cavitation-based extraction as a method of increasing their production. PRO. 8, 549 (2020). https://doi.org/10.3390/PR8050549
Ribas-Agustí, A., Martín-Belloso, O., Soliva-Fortuny, R., Elez-Martínez, P.: Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Crit. Rev. Food Sci. Nutr. 58 (2018). https://doi.org/10.1080/10408398.2017.1331200
Kanaze, F., Kokkalu, E., Niopas, I., Georgarakis, M., Stergious, A., Bikiaris, D.: Thermal analysis study of flavonoid solid dispersions having enhanced solubility. J. Therm. Anal. Calorim. 83, 283–290 (2006). https://doi.org/10.1007/s10973-005-6989-9.
Kaderides, K., Mourtzinos, I., Goula, A.M.: Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies. Food Chem. 310 (2020). https://doi.org/10.1016/j.foodchem.2019.125849
Martynenko, A., Astatkie, T., Satanina, V.: Novel hydrothermodynamic food processing technology. J. Food Eng. 152, 8–16 (2015). https://doi.org/10.1016/j.jfoodeng.2014.11.016
Li, F., Chen, G., Zhang, B., Fu, X.: Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents. Food Res. Int. 100, 19–30 (2017). https://doi.org/10.1016/j.foodres.2017.08.035
Albanese, L., Ciriminna, R., Meneguzzo, F., Pagliaro, M.: Beer-brewing powered by controlled hydrodynamic cavitation: theory and real-scale experiments. J. Clean. Prod. 142, 1457–1470 (2017). https://doi.org/10.1016/j.jclepro.2016.11.162
CAVIBEER | CNR & Bysea S.r.l. Cavibeer Available online: http://www.cavibeer.com.
Meneguzzo, F., Albanese, L.: A method and relative apparatus for the production of beer 2016, Patent No. WO/2018/029715.
de Gaetano, G., Costanzo, S., Di Castelnuovo, A., Badimon, L., Bejko, D., Alkerwi, A., Chiva-Blanch, G., Estruch, R., La Vecchia, C., Panico, S., Pounis, G., Sofi, F., Stranges, S., Trevisan, M., Ursini, F., Cerletti, C., Donati, M.B., Iacoviello, L.: Effects of moderate beer consumption on health and disease: a consensus document. Nutr. Metab. Cardiovasc. Dis. 26, 443–467 (2016). https://doi.org/10.1016/j.numecd.2016.03.007.
Piazzon, A., Forte, M., Nardini, M.: Characterization of phenolics content and antioxidant activity of different beer types. J. Agric. Food Chem. 58, 10677–10683 (2010). https://doi.org/10.1021/jf101975q
Queirós, R.B., Tafulo, P.A.R., Sales, F., Assessing, M.G.F.: Comparing the total antioxidant capacity of commercial beverages: application to beers, wines, waters and soft drinks using TRAP, TEAC and FRAP methods. Comb. Chem. High Throughput Screen. 16, 22–31 (2013). https://doi.org/10.2174/1386207311316010004.
Stevens, J.F., Page, J.E.: Xanthohumol and related prenylflavonoids from hops and beer: to your good health! Phytochemistry. 65, 1317–1330 (2004). https://doi.org/10.1016/j.phytochem.2004.04.025
Deswal, A., Deora, N.S., Mishra, H.N.: Grain-based beverages. In: Aguiló-Aguayo, I., Plaza, L. (eds.) Innovative Technologies in Beverage Processing, pp. 217–247 ISBN 9781118929346. Wiley, Chichester, UK (2017)
Jeske, S., Zannini, E., Arendt, E.K.: Past, present and future: the strength of plant-based dairy substitutes based on gluten-free raw materials. Food Res. Int. 110, 42–51 (2018). https://doi.org/10.1016/j.foodres.2017.03.045
Chalupa-Krebzdak, S., Long, C.J., Bohrer, B.M.: Nutrient density and nutritional value of milk and plant-based milk alternatives. Int. Dairy J. 87, 84–92 (2018). https://doi.org/10.1016/j.idairyj.2018.07.018.
Priyadarshini, A., Priyadarshini, A.: Market dimensions of the fruit juice industry. In: Rajauria, G., Tiwari, B.K. (eds.) Fruit Juices, pp. 15–32 ISBN 978-0-12-802230-6. Academic Press, San Diego (2018)
Jeske, S., Zannini, E., Arendt, E.K.: Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods Hum. Nutr. 72, 26–33 (2017). https://doi.org/10.1007/s11130-016-0583-0
Mäkinen, O.E., Wanhalinna, V., Zannini, E., Arendt, E.K.: Foods for special dietary needs: non-dairy plant based milk substitutes and fermented dairy type products. Crit. Rev. Food Sci. Nutr. 56, 339–349 (2016). https://doi.org/10.1080/10408398.2012.761950
Önning, G., Åkesson, B., Öste, R., Lundquist, I.: Effects of consumption of oat milk, soya milk, or cow’s milk on plasma lipids and antioxidative capacity in healthy subjects. Ann. Nutr. Metab. 42, 211–220 (1998). https://doi.org/10.1159/000012736
Conidi, C., Castro-Muñoz, R., Cassano, A.: Membrane-based operations in the fruit juice processing industry: a review. Beverages. 6, 18 (2020). https://doi.org/10.3390/beverages6010018
Weber, F., Larsen, L.R.: Influence of fruit juice processing on anthocyanin stability. Food Res. Int. 100, 354–365 (2017). https://doi.org/10.1016/j.foodres.2017.06.033
Jiménez-Sánchez, C., Lozano-Sánchez, J., Segura-Carretero, A., Fernández-Gutiérrez, A.: Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: techniques and applications. Crit. Rev. Food Sci. Nutr. 57, 501–523 (2017). https://doi.org/10.1080/10408398.2013.867828.
Katariya, P., Arya, S.S., Pandit, A.B.: Novel non-thermal hydrodynamic cavitation of orange juice: effects on physical properties and stability of bioactive compounds. Innov. Food Sci. Emerg. Technol., 102364 (2020). https://doi.org/10.1016/j.ifset.2020.102364.
Terán Hilares, R., dos Santos, J.G., Shiguematsu, N.B., Ahmed, M.A., da Silva, S.S., Santos, J.C.: Low-pressure homogenization of tomato juice using hydrodynamic cavitation technology: effects on physical properties and stability of bioactive compounds. Ultrason. Sonochem. 54, 192–197 (2019). https://doi.org/10.1016/j.ultsonch.2019.01.039.
Fan, L., Martynenko, A., Doucette, C., Hughes, T., Fillmore, S.: Microbial quality and shelf life of Blueberry Purée developed using cavitation technology. J. Food Sci. 83, 732–739 (2018). https://doi.org/10.1111/1750-3841.14073.
Ramisetty, K.A., Pandit, A.B., Gogate, P.R.: Novel approach of producing oil in water emulsion using hydrodynamic cavitation reactor. Ind. Eng. Chem. Res. 53, 16508–16515 (2014). https://doi.org/10.1021/ie502753d
Carpenter, J., George, S., Saharan, V.K.: Low pressure hydrodynamic cavitating device for producing highly stable oil in water emulsion: effect of geometry and cavitation number. Chem. Eng. Process. - Process Intensif. 116, 97–104 (2017). https://doi.org/10.1016/j.cep.2017.02.013
Meneguzzo, F., Brunetti, C., Fidalgo, A., Ciriminna, R., Delisi, R., Albanese, L., Zabini, F., Gori, A., dosS Nascimento, L.B., De Carlo, A., Ferrini, F., Ilharco, L.M., Pagliaro, M.: Real-scale integral valorization of waste orange peel via hydrodynamic cavitation. PRO. 7 (2019). https://doi.org/10.3390/pr7090581
Liu, R.H.: Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am. J. Clin. Nutr. 78, 517S–520S (2003). https://doi.org/10.1093/ajcn/78.3.517s
Fonteles, T.V., Rodrigues, S.: Prebiotic in fruit juice: processing challenges, advances, and perspectives. Curr. Opin. Food Sci. 22, 55–61 (2018). https://doi.org/10.1016/j.cofs.2018.02.001.
Crudo, D., Bosco, V., Cavaglià, G., Mantegna, S., Battaglia, L., Cravotto, G.: Process intensification in the food industry: hydrodynamic and acoustic cavitation in fresh milk treatment. Agro Food Ind Hi Tech. 25, 55 (2014)
Meletharayil, G.H., Metzger, L.E., Patel, H.A.: Influence of hydrodynamic cavitation on the rheological properties and microstructure of formulated Greek-style yogurts. J. Dairy Sci. 99, 8537–8548 (2016). https://doi.org/10.3168/jds.2015-10774.
Li, K., Woo, M.W., Patel, H., Metzger, L., Selomulya, C.: Improvement of rheological and functional properties of milk protein concentrate by hydrodynamic cavitation. J. Food Eng. 221, 106–113 (2018). https://doi.org/10.1016/j.jfoodeng.2017.10.005
Pathania, S., Ho, Q.T., Hogan, S.A., McCarthy, N., Tobin, J.T.: Applications of hydrodynamic cavitation for instant rehydration of high protein milk powders. J. Food Eng. 225, 18–25 (2018). https://doi.org/10.1016/j.jfoodeng.2018.01.005
Gregersen, S.B., Wiking, L., Metto, D.J., Bertelsen, K., Pedersen, B., Poulsen, K.R., Andersen, U., Hammershøj, M.: Hydrodynamic cavitation of raw milk: effects on microbial inactivation, physical and functional properties. Int. Dairy J. 109, 104790 (2020). https://doi.org/10.1016/j.idairyj.2020.104790.
Minj, J., Dogra, S.: Significance of fortification of beneficial natural ingredients in milk and milk products. In: Dairy Processing: Advanced Research to Applications, pp. 87–118 ISBN (2020). https://doi.org/10.1007/9789811
Bouarab Chibane, L., Degraeve, P., Ferhout, H., Bouajila, J., Oulahal, N.: Plant antimicrobial polyphenols as potential natural food preservatives. J. Sci. Food Agric. 99, 1457–1474 (2019). https://doi.org/10.1002/jsfa.9357
Oswell, N.J., Thippareddi, H., Pegg, R.B.: Practical use of natural antioxidants in meat products in the U.S.: a review. Meat Sci. 145, 469–479 (2018). https://doi.org/10.1016/j.meatsci.2018.07.020.
Pavelková, A., Bobko, M., Haščík, P., Kačániová, M., Tkáčová, J.: Oxidative stability of chicken thigh meat after treatment of Abies alba essential oil. Potravinarstvo. 9, 451–457 (2015). https://doi.org/10.5219/523
Romanazzi, G., Feliziani, E., Santini, M., Landi, L.: Effectiveness of postharvest treatment with chitosan and other resistance inducers in the control of storage decay of strawberry. Postharvest Biol. Technol. 75, 24–27 (2013). https://doi.org/10.1016/j.postharvbio.2012.07.007
Boukhatem, M.N.: Scientific findings: the amazing use of essential oils and their related terpenes as natural preservatives to improve the shelf-life of food. Food Sci. Nutr. Technol. 5 (2020). https://doi.org/10.23880/fsnt-16000215
Ritota, M., Manzi, P.: Natural preservatives from plant in cheese making. Animals. 10 (2020). https://doi.org/10.3390/ani10040749
Efenberger-Szmechtyk, M., Nowak, A., Czyzowska, A.: Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products. Crit. Rev. Food Sci. Nutr. (2020). https://doi.org/10.1080/10408398.2020.1722060
Baptista, R.C., Horita, C.N., Sant’Ana, A.S.: Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: a review. Food Res. Int. 127, 108762 (2020)
Munteanu, S.B., Vasile, C.: Vegetable additives in food packaging polymeric materials. Polymers (Basel). 12, 28 (2020)
Mohamed, S.A., El-Sakhawy, M., Abdel-Monem El-Sakhawy, M.: Polysaccharides, protein and lipid-based natural edible films in food packaging: a review. Carbohydr Polym. J. 238 (2020). https://doi.org/10.1016/j.carbpol.2020.116178.
Ju, J., Chen, X., **e, Y., Yu, H., Guo, Y., Cheng, Y., Qian, H., Yao, W.: Application of essential oil as a sustained release preparation in food packaging. Trends Food Sci. Technol. 92 (2019). https://doi.org/10.1016/j.tifs.2019.08.005
Jafarzadeh, S., Jafari, S.M., Salehabadi, A., Nafchi, A.M., Seeta, U., Kumar, U., Khalil, H.P.S.A.: Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products. Trends Food Sci. Technol. 100 (2020). https://doi.org/10.1016/j.tifs.2020.04.017.
Lyu, X., Lee, J., Chen, W.N.: Potential natural food preservatives and their sustainable production in yeast: terpenoids and polyphenols. J. Agric. Food Chem. 67, 4397–4417 (2019). https://doi.org/10.1021/acs.jafc.8b07141
Jamróz, E., Kopel, P.: Polysaccharide and protein films with antimicrobial/antioxidant activity in the food industry: a review. Polymers (Basel). 12, 1289 (2020). https://doi.org/10.3390/polym12061289.
Chaparro-Hernández, S., Ruiz-Cruz, S., Márquez-Ríos, E., de Ornelas-Paz, J., Del-Toro-Sánchez, C. L, Gassos-Ortega, L.E., Ocaño-Higuera, V.M., López-Mata, M.A., Devora-Isiordia, G.E.: Effect of chitosan–tomato plant extract edible coating on the quality, shelf life, and antioxidant capacity of Pork during refrigerated storage. Coatings. 9, 827 (2019). https://doi.org/10.3390/coatings9120827.
Mellinas, C., Ramos, M., Jiménez, A., Garrigós, M.C.: Recent trends in the use of Pectin from agro-waste residues as a natural-based biopolymer for food packaging applications. Materials (Basel). 13, 673 (2020). https://doi.org/10.3390/ma13030673.
Nisar, T., Wang, Z.C., Yang, X., Tian, Y., Iqbal, M., Guo, Y.: Characterization of citrus pectin films integrated with clove bud essential oil: physical, thermal, barrier, antioxidant and antibacterial properties. Int. J. Biol. Macromol. 106, 670–680 (2018). https://doi.org/10.1016/j.ijbiomac.2017.08.068
Akhter, R., Masoodi, F.A., Wani, T.A., Rather, S.A.: Functional characterization of biopolymer based composite film: incorporation of natural essential oils and antimicrobial agents. Int. J. Biol. Macromol. 137, 1245–1255 (2019). https://doi.org/10.1016/j.ijbiomac.2019.06.214
Presentato, A., Scurria, A., Albanese, L., Lino, C., Sciortino, M., Pagliaro, M., Zabini, F., Meneguzzo, F., Alduina, R., Nuzzo, D., Ciriminna, R.: Superior antibacterial activity of integral lemon Pectin via hydrodynamic cavitation. Chemistry Open. 9, 628–630 (2020). https://doi.org/10.1002/open.202000076
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2021 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Meneguzzo, F., Zabini, F. (2021). Sustainable and Affordable Technologies for Food Processing. In: Agri-food and Forestry Sectors for Sustainable Development. Sustainable Development Goals Series. Springer, Cham. https://doi.org/10.1007/978-3-030-66284-4_7
Download citation
DOI: https://doi.org/10.1007/978-3-030-66284-4_7
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-66283-7
Online ISBN: 978-3-030-66284-4
eBook Packages: Earth and Environmental ScienceEarth and Environmental Science (R0)