Fresh
seafood
and
agricultural
products
are
susceptible
to
microbial
contamination,
leading
resource
waste
safety
risks.
Electrolyzed
water
(EW),
an
environmentally
friendly
agent,
can
inactivate
microorganisms
prolong
the
shelf
life
of
food.
Considerable
attention
has
been
devoted
its
potential
in
guaranteeing
food
quality
safety.
This
review
focused
on
effectiveness
both
acidic
electrolyzed
(AEW)
alkaline
(AIEW)
inactivating
bacteria
fungi
degrading
mycotoxins.
Additionally,
newly
developed
ice
(AEW
ice)
preservation
effect
were
evaluated.
Notably,
AEW
could
greatly
inhibit
growth
exogenous
activity
endogenous
enzymes,
thereby
preventing
deterioration
seafood.
novel
applications
AIEW
combined
with
several
emerging
technologies,
including
ultrasound
photodynamic
inactivation
(PDI)
also
summarized.
However,
there
challenges
regarding
future
development
EW
industry,
constructing
efficient
technologies
enhance
stability
durability
AEW,
developing
equipment
for
continuous
production
ice,
improving
efficiency
against
matrices,
identifying
action
targets,
elucidating
eradication
mechanisms
bacterial
biofilms,
etc.
perspective
will
provide
new
findings
into
knowledge,
deficiency,
industry.
Ultrasonics Sonochemistry,
Journal Year:
2023,
Volume and Issue:
95, P. 106379 - 106379
Published: March 21, 2023
Currently,
as
a
promising
alternative
protein
source,
the
interest
of
edible
insect
has
been
continuously
increased.
However,
extraction
processing
had
distinct
effects
on
physicochemical
properties
and
functionalities
this
novel
sustainable
protein.
In
study,
Tenebrio
molitor
larvae
(TMLP)
was
extracted
via
ultrasound
(US)-assisted
alkaline
extraction.
The
changes
kinetics,
characteristics,
functional
TMLP
function
US
time
(10,
20,
30,
40,
50
min)
were
investigated.
results
showed
that
30
min
treatment
rendered
maximum
yield
(60.04
%)
(P
<
0.05).
Meanwhile,
Peleg's
model
considered
suitable
to
represent
kinetics
TMLP,
with
correlation
coefficient
0.9942.
Moreover,
secondary
structure,
particle
size,
amino
acid
profiles
changed
under
US-assisted
process.
Additionally,
significant
improvement
method
observed
compared
traditional
conclusion,
present
work
suggests
could
be
potential
improve
yield,
quality
profiles,
TMLP.
Food Chemistry,
Journal Year:
2024,
Volume and Issue:
448, P. 139069 - 139069
Published: March 21, 2024
A
combined
approach
of
microbial
transglutaminase
(MTGase)
crosslinking
and
high-intensity
ultrasound
(HIU)
was
implemented
to
improve
the
physicochemical,
rheological,
structural,
thermal
properties,
as
well
targeted
release
vitamin
B
European Food Research and Technology,
Journal Year:
2024,
Volume and Issue:
250(5), P. 1253 - 1267
Published: March 4, 2024
Abstract
Edible
insects
have
been
part
of
the
eating
habits
several
cultures
over
years.
They
are
recognized
as
a
promising
nutritional
and
sustainable
alternative
food
source.
The
transformation
into
safer
more
acceptable
ingredients
depends
on
processing
techniques
final
system.
Conventional
methodologies
such
blanching,
boiling,
drying,
milling
primarily
used
for
material
pre-conditioning
powder
preparation,
mostly
preparing
bakery
products.
Most
advanced
technologies
preferred
extraction
insect
derivatives
lipids,
proteins,
polyphenols,
chitosan
due
to
their
better-quality
preservation,
higher
yield,
environmentally
friendly
(solvent
residues).
Insect
(mainly
lipids
proteins)
enhance
value
processed
products
produce
analogs,
principally
meat
less
investigated
milk
dairy
This
literature
overview
summarizes
effect
different
edible
insects’
safety
quality
use
development
analogs
production.
Ultrasonics Sonochemistry,
Journal Year:
2023,
Volume and Issue:
101, P. 106662 - 106662
Published: Oct. 29, 2023
In
this
study,
we
developed
an
ultrasound-assisted
alkaline
method
for
extracting
black
soldier
fly
larvae
protein
(BSFLP).
The
effects
of
extraction
on
the
nutritional
value,
structural
characteristics,
and
techno-functional
properties
BSFLP
were
compared
with
those
using
conventional
hot
alkali
method.
results
showed
that
significantly
increased
ratio
from
55.40%
to
80.37%,
but
reduced
purity
84.19%
80.75%.
extracted
by
met
amino
acid
requirements
humans
proposed
Food
Agriculture
Organization
in
2013,
did
not
alter
limiting
acids
BSFLP.
vitro
digestibility
82.97%
99.79%.
Moreover,
obtained
a
more
ordered
secondary
structure
loosely
porous
surface
morphology,
without
breaking
peptide
bonds.
By
contrast,
hydrolyzed
into
smaller
fragments.
effect
improved
solubility
emulsion
capacity
BSFLP,
its
foaming
properties.
conclusion,
study
suggest
could
be
suitable
improving
functional
findings
promote
wider
application
food
industry.
