1
|
Asif M, Javaid T, Razzaq ZU, Khan MKI, Maan AA, Yousaf S, Usman A, Shahid S. Sustainable utilization of apple pomace and its emerging potential for development of functional foods. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:17932-17950. [PMID: 37458891 DOI: 10.1007/s11356-023-28479-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 06/23/2023] [Indexed: 03/09/2024]
Abstract
Apple pomace, a byproduct of apple processing industry, possesses nutritional components which are of great interests for health aspects. Apple pomace is a good source of dietary fiber, minerals, carbohydrates, phenolic, and antioxidant compounds. These bioactive compounds can be extracted by different extraction techniques which have been comprehensively described in this review article. Furthermore, the incorporation of apple pomace as functional ingredients in different food products like bakery items, extrusion-based snacks, meat, dairy, and confectionary products to improve the commercial value and health benefits has been discussed briefly. This review article can be a helpful tool for industrialists, innovative researchers, and waste management authorities to manage the apple waste in an appropriate and sustainable way.
Collapse
Affiliation(s)
- Muhammad Asif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Tahreem Javaid
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Zafar Ullah Razzaq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhmmad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan.
| | - Abid Aslam Maan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Saria Yousaf
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Ayesha Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Sidra Shahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| |
Collapse
|
2
|
Pradhan A, Anis A, Alam MA, Al-Zahrani SM, Jarzebski M, Pal K. Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies. Foods 2023; 12:3650. [PMID: 37835303 PMCID: PMC10572930 DOI: 10.3390/foods12193650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/26/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies.
Collapse
Affiliation(s)
- Aditi Pradhan
- Center for Biotechnology, School of Pharmaceutical Sciences, Sikha ‘O’ Anusandhan Deemed to be University, Orissa 751030, India;
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Arfat Anis
- SABIC Polymer Research Center (SPRC), Department of Chemical Engineering, College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia;
| | - Mohammad Asif Alam
- Center of Excellence for Research in Engineering Materials (CEREM), College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia;
| | - Saeed M. Al-Zahrani
- SABIC Polymer Research Center (SPRC), Department of Chemical Engineering, College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia;
| | - Maciej Jarzebski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life, Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland;
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| |
Collapse
|
3
|
Krajewska A, Dziki D. Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes. Molecules 2023; 28:molecules28104005. [PMID: 37241744 DOI: 10.3390/molecules28104005] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/07/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a trend towards enriching food with fruit additives, which increase the health-promoting properties of the products. The aim of this study was to examine current trends in fortifying cookies with fruits and their byproducts, with a particular focus on the changes in chemical composition, antioxidant properties, and sensory attributes. As indicated by the results of studies, the incorporation of powdered fruits and fruit byproducts into cookies helps to increase their fiber and mineral content. Most importantly, it significantly enhances the nutraceutical potential of the products by adding phenolic compounds with high antioxidant capacity. Enriching shortbread cookies is a challenge for both researchers and producers because the type of fruit additive and level of substitution can diversely affect sensory attributes of cookies such as color, texture, flavor, and taste, which have an impact on consumer acceptability.
Collapse
Affiliation(s)
- Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
| |
Collapse
|
4
|
Bernhardt DC, Castelli MV, Arqueros V, Gerschenson LN, Fissore EN, Rojas AM. Effect of fibers from bracts of maize (Zea mays) as natural additives in wheat bread-making: a technological approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01490-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
5
|
Optimization of Pinhão Extract Encapsulation by Solid Dispersion and Application to Cookies as a Bioactive Ingredient. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02817-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
6
|
Ciurzyńska A, Popkowicz P, Galus S, Janowicz M. Innovative Freeze-Dried Snacks with Sodium Alginate and Fruit Pomace (Only Apple or Only Chokeberry) Obtained within the Framework of Sustainable Production. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27103095. [PMID: 35630569 PMCID: PMC9144904 DOI: 10.3390/molecules27103095] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/29/2022] [Accepted: 05/06/2022] [Indexed: 11/16/2022]
Abstract
The aim of the work has been to develop freeze-dried fruit snacks in the form of bars with the use of by-products derived from fruit processing. In effect 14 product designs of fruit gels based on: apple pulp, apple juice, water, sodium alginate and only apple or only chokeberry pomace were prepared. The snacks were freeze-dried. The dry matter content, water activity, structure, colour, mechanical properties, as well as organoleptic evaluation were determined. Freeze-dried bares were obtained according to sustainability production which in this case was relied on application of fruit pomace. The freeze-drying process ensures the microbiological safety of the product without the need to use chemical preservatives. Freeze-dried samples obtained low water activity in the range of 0.099–0.159. The increase in pomace concentration (3–9%) boosted the dry matter content to above 98%, and decreased the brightness of the freeze-dried bars about 6 to 10 units. Mechanical properties varied depending on the product design. With the increase in the amount of pomace, the shear force increased at 23% to 41%. Based on the results, the best variant, that has the most delicate structure and the best organoleptic properties, has proven to contain 1% sodium alginate and 2% pomace.
Collapse
Affiliation(s)
- Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Paulina Popkowicz
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
| |
Collapse
|
7
|
Raczkowska E, Nowicka P, Wojdyło A, Styczyńska M, Lazar Z. Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol. Antioxidants (Basel) 2022; 11:antiox11020190. [PMID: 35204072 PMCID: PMC8868510 DOI: 10.3390/antiox11020190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/17/2022] [Accepted: 01/17/2022] [Indexed: 01/10/2023] Open
Abstract
In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model and sensory attributes, were also analysed. Increasing the proportion of chokeberry pomace in shortcrust pastries improved their nutritional value, especially their energy value (reduction of nearly 30% for shortcrust pastries with 50% pomace sweetened with erythritol), nutritional fibre content (10-fold higher in shortcrust pastries with the highest proportion of pomace) and potassium, calcium, magnesium, and iron content. Chokeberry pomace was also a carrier of 14 bioactive compounds. The most beneficial antioxidant and anti-diabetic effect was shown for shortcrust pastries containing 50% chokeberry pomace. In addition, it was shown that the use of erythritol as a sweetener has a beneficial effect on the perception of sensory attributes. Finally, it was shown that the developed products could be excellent alternatives to traditional shortcrust pastries and, at the same time, be a good way to utilize waste from the fruit industry.
Collapse
Affiliation(s)
- Ewa Raczkowska
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland;
- Correspondence: ; Tel.: +48-71-320-7756
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland; (P.N.); (A.W.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland; (P.N.); (A.W.)
| | - Marzena Styczyńska
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland;
| | - Zbigniew Lazar
- Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland;
| |
Collapse
|
8
|
Mai THA, Tran TTT, Le VVM. Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Thi Hai Anh Mai
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University – Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
- Department of Food Technology Faculty of Agriculture and Forestry Tay Nguyen University Buon Ma Thuot City Vietnam
| | - Thi Thu Tra Tran
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University – Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Van Viet Man Le
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University – Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| |
Collapse
|
9
|
Mulla MZ, Ahmed J, Baskaya‐Sezer D, Al‐Ruwaih N. Effect of high‐pressure treatment and cellulase‐mediate hydrolysis on functional, rheological and microstructural properties of garden cress seed residual fibre. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mehrajfatema Z. Mulla
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research P.O. Box 24885 Safat 13109 Kuwait
| | - Jasim Ahmed
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research P.O. Box 24885 Safat 13109 Kuwait
| | - Duygu Baskaya‐Sezer
- The Department of Food Engineering Middle East Technical University Ankara Turkey
| | - Noor Al‐Ruwaih
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research P.O. Box 24885 Safat 13109 Kuwait
| |
Collapse
|
10
|
Ávila Gonçalves S, Quiroga F, Vilaça AC, Lancetti R, Blanco Canallis MS, Caño de Andrade MH, Ribotta PD. Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sayeny Ávila Gonçalves
- Department of Chemical Engineering Universidade Federal de Minas Gerais Belo Horizonte Brazil
| | - Fernanda Quiroga
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) Córdoba Argentina
- Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), UNC Córdoba Argentina
| | - Alessandra Costa Vilaça
- Department of Chemical Engineering Universidade Federal de Minas Gerais Belo Horizonte Brazil
- Department of Chemistry, Biotechnology and Bioprocess Engineering Universidade Federal de São João Del Rei São João del Rei Brazil
| | - Romina Lancetti
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) Córdoba Argentina
- Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Córdoba Argentina
| | - Maria Soledad Blanco Canallis
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) Córdoba Argentina
- Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), UNC Córdoba Argentina
| | | | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) Córdoba Argentina
- Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), UNC Córdoba Argentina
| |
Collapse
|
11
|
Awasthi MK, Ferreira JA, Sirohi R, Sarsaiya S, Khoshnevisan B, Baladi S, Sindhu R, Binod P, Pandey A, Juneja A, Kumar D, Zhang Z, Taherzadeh MJ. A critical review on the development stage of biorefinery systems towards the management of apple processing-derived waste. RENEWABLE AND SUSTAINABLE ENERGY REVIEWS 2021; 143:110972. [DOI: 10.1016/j.rser.2021.110972] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/20/2023]
|
12
|
Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods 2021; 10:foods10050911. [PMID: 33919256 PMCID: PMC8143132 DOI: 10.3390/foods10050911] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/17/2021] [Accepted: 04/19/2021] [Indexed: 01/08/2023] Open
Abstract
This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G' and G", but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie's acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.
Collapse
|
13
|
das Chagas EGL, Vanin FM, dos Santos Garcia VA, Yoshida CMP, de Carvalho RA. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110472] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
14
|
Feng C, Zhang M, Bhandari B, Wang Y, Wang B. Improvement of
3D
printing properties of rose‐sodium alginate heterogeneous gel by adjusting rose material. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13583] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chunyan Feng
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi Jiangsu China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences University of Queensland Brisbane Queensland Australia
| | - Yuchuan Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
| | - Bin Wang
- Shandong Huamei Technology Co., Ltd. Jinan Shandong China
| |
Collapse
|
15
|
Belorio M, Moralejo C, Gómez M. Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies. FOOD SCI TECHNOL INT 2020; 27:693-701. [PMID: 33375846 DOI: 10.1177/1082013220981332] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Psyllium is a natural fibre with high water absorption capacity and proved nutritional advantages. The aim of this study was to evaluate the potential of psyllium as a fat replacer in sugar-snap cookies. Elaborations were made with wheat flour or maize flour by maintaining the original recipe or replacing the fat by a paste made with different proportion of psyllium and water. Cookies dough rheology and final cookies properties were evaluated. An acceptability test was also carried out. The replacement of fat decreased the values of G', G″ and G*, but increased tg delta to a greater extent in cookies with gluten. Cookies diameter and spread factor decreased and increased both cookies hardness and moisture content. Fat replacement increase L* value of cookies. Variation of the water content did not influence in the rheology of the dough and in the characteristics of gluten-free cookies, but wheat cookies had smaller spread ratio and decreasing hardness for increasing amount of water. Final cookies had low acceptability and this result was more evident in gluten-free cookies. Considering this result, it is difficult to use psyllium as a total fat substitute in this type of product.
Collapse
Affiliation(s)
- Mayara Belorio
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
| | - Cecilia Moralejo
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
| | - Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
| |
Collapse
|
16
|
Pavicich MA, De Boevre M, Vidal A, Iturmendi F, Mikula H, Warth B, Marko D, De Saeger S, Patriarca A. Fate of free and modified Alternaria mycotoxins during the production of apple concentrates. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107388] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
17
|
Paesani C, Bravo-Núñez Á, Gómez M. Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109931] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
18
|
Antonic B, Jancikova S, Dordevic D, Tremlova B. Apple pomace as food fortification ingredient: A systematic review and meta-analysis. J Food Sci 2020; 85:2977-2985. [PMID: 32966605 DOI: 10.1111/1750-3841.15449] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/10/2020] [Accepted: 08/17/2020] [Indexed: 01/04/2023]
Abstract
The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the period from 2007 to 2019 were used for making the table overview and meta-analysis of results described in those studies. The systematic review confirmed the importance of apple pomace use in the food industry due to the beneficial nutritional profile and ecological issue (waste management). The main attributes of apple pomace are high content of antioxidant compounds and dietary fibers. Dietary fibers from apple pomace significantly increased total fiber content in enriched products-meaning that the transfer of the fortification can be declared health beneficial. The conducted meta-analysis showed unambiguously the different influence of apple pomace addition according to fortified food commodity. The fortification drawbacks were noticeable in plant food products because darker and brownish color was not evaluated positively by panelists. Oppositely, color, as one of the main sensory characteristics, was beneficially affected in animal origin food. The sensory properties, including color, play an important role in product acceptance by consumers. Besides color, animal origin products fortified by apple pomace showed the most acceptable textural properties and oxidative stability.
Collapse
Affiliation(s)
- Bojan Antonic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
| | - Simona Jancikova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
| | - Dani Dordevic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic.,Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, Chelyabinsk, 454080, Russia
| | - Bohuslava Tremlova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
| |
Collapse
|
19
|
Iuga M, Mironeasa S. Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 2020; 19:2473-2505. [PMID: 33336974 DOI: 10.1111/1541-4337.12597] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/14/2020] [Accepted: 06/10/2020] [Indexed: 12/23/2022]
Abstract
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.
Collapse
Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| |
Collapse
|
20
|
Feng C, Zhang M, Bhandari B, Ye Y. Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109265] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|