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Fulltext Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product

Bahwan M, Baba WN, Adiamo O, Hassan HM, Roobab U, Abayomi OO, et al.

Anim Biosci, 2023 Nov;36(11):1747-1756.
PMID: 37402461 DOI: 10.5713/ab.22.0238

OBJECTIVE: The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat.
METHODS: Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated.
RESULTS: The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level.
CONCLUSION: The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat.
Fulltext Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)

Mukhtar K, Nabi BG, Arshad RN, Roobab U, Yaseen B, Ranjha MMAN, et al.

Ultrason Sonochem, 2022 Nov;90:106194.
PMID: 36242792 DOI: 10.1016/j.ultsonch.2022.106194

Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer interest due to its high nutritional profile and alkaline nature. Still, high polyphenolic and sugar content start the fermentation in juice, resulting in dark coloration. Lately, some novel techniques have been introduced to extend shelf life and improve the nutritional value of sugarcane juice. The introduction of such processing technologies is beneficial over conventional processes and essential for producing chemical-free, high-quality, fresh juices. The synergistic impact of these novel technologies is also advantageous for preserving sugarcane juice. In literature, novel thermal, non-thermal and hurdle technologies have been executed to preserve sugarcane juice. These technologies include high hydrostatic pressure (HHP), ultrasound (US), pulsed electric field (PEF), ultraviolet irradiation (UV), ohmic heating (OH), microwave (MW), microfludization and ozone treatment. This review manifests the impact of novel thermal, non-thermal, and synergistic technologies on sugarcane juice processing and preservation characteristics. Non-thermal techniques have been successfully proved effective and showed better results than novel thermal treatments. Because they reduced microbial load and retained nutritional content, while thermal treatments degraded nutrients and flavor of sugarcane juice. Among non-thermal treatments, HHP is the most efficient technique for the preservation of sugarcane juice while OH is preferable in thermal techniques due to less nutritional loss.
A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021)

Roobab U, Khan AW, Lorenzo JM, Arshad RN, Chen BR, Zeng XA, et al.

Food Res Int, 2021 12;150(Pt A):110792.
PMID: 34865807 DOI: 10.1016/j.foodres.2021.110792

The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat. A literature search was performed using Scopus, Web of Science, PubMed, and Springer databases for studies published in 2018-2021. In this regard, 69 articles were assessed out of 386 explored research articles in the identified stage. The findings indicate that most of the earlier work on high-pressure processing (HPP) focused on physicochemical and sensorial meat quality rather than providing nutritional aspects and clean-label solutions. However, few advanced studies report effective and innovative solutions to develop low salt/fat, and reduced nitrite for raw and cured meat products. HPP could help on increasing the shell life by five times in meat products; however, it depends on the formulation and packaging, etc. HPP can also preserve nutrients by using this non-thermal technology and reduce food waste as once the shelf life of products is known, it easily reduces the shrinkage in the marketplace. This review explores the latest trend of experimental research in high-pressure processing alone, or multi-hurdle techniques employed to increase the effect of clean-label ingredients for enhanced meat safety/quality.
Fulltext A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents

Ranjha MMAN, Kanwal R, Shafique B, Arshad RN, Irfan S, Kieliszek M, et al.

Molecules, 2021 Aug 12;26(16).
PMID: 34443475 DOI: 10.3390/molecules26164893

Different parts of a plant (seeds, fruits, flower, leaves, stem, and roots) contain numerous biologically active compounds called "phytoconstituents" that consist of phenolics, minerals, amino acids, and vitamins. The conventional techniques applied to extract these phytoconstituents have several drawbacks including poor performance, low yields, more solvent use, long processing time, and thermally degrading by-products. In contrast, modern and advanced extraction nonthermal technologies such as pulsed electric field (PEF) assist in easier and efficient identification, characterization, and analysis of bioactive ingredients. Other advantages of PEF include cost-efficacy, less time, and solvent consumption with improved yields. This review covers the applications of PEF to obtain bioactive components, essential oils, proteins, pectin, and other important materials from various parts of the plant. Numerous studies compiled in the current evaluation concluded PEF as the best solution to extract phytoconstituents used in the food and pharmaceutical industries. PEF-assisted extraction leads to a higher yield, utilizes less solvents and energy, and it saves a lot of time compared to traditional extraction methods. PEF extraction design should be safe and efficient enough to prevent the degradation of phytoconstituents and oils.
Fulltext Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

Arshad RN, Abdul-Malek Z, Roobab U, Ranjha MMAN, Režek Jambrak A, Qureshi MI, et al.

Food Chem X, 2022 Dec 30;16:100516.
PMID: 36439936 DOI: 10.1016/j.fochx.2022.100516

A circular economy promotes a world-friendly style of economic development, and the main aim is a closed-loop cycle of "resource-production-consumption-regeneration" economic activities. A circular economy can assist in implementing sustainable development in the food industry. During conventional food processing, the thermal effects degrade the food residues and make their wastes. Nonthermal processing has emerged as a promising, safe, and effective technique for extracting bioactive compounds from food residues. Nonthermal processing help in implementing a circular economy and meeting the United Nations approved Sustainable Development Goals (SDGs). Collaboration between food producers and the food chain may make the food industry more circular. This article motivates adopting nonthermal technologies to conserve natural resources, food safety, and energy in different food processing phases to meet SDGs.