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Jieying S, Tingting L, Caie W, Dandan Z, Gongjian F, Xiaojing L. Paper-based material with hydrophobic and antimicrobial properties: Advanced packaging materials for food applications. Compr Rev Food Sci Food Saf 2024; 23:e13373. [PMID: 38778547 DOI: 10.1111/1541-4337.13373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 04/26/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024]
Abstract
The environmental challenges posed by plastic pollution have prompted the exploration of eco-friendly alternatives to disposable plastic packaging and utensils. Paper-based materials, derived from renewable resources such as wood pulp, non-wood pulp (bamboo pulp, straw pulp, reed pulp, etc.), and recycled paper fibers, are distinguished by their recyclability and biodegradability, making them promising substitutes in the field of plastic food packaging. Despite their merits, challenges like porosity, hydrophilicity, limited barrier properties, and a lack of functionality have restricted their packaging potential. To address these constraints, researchers have introduced antimicrobial agents, hydrophobic substances, and other functional components to improve both physical and functional properties. This enhancement has resulted in notable improvements in food preservation outcomes in real-world scenarios. This paper offers a comprehensive review of recent progress in hydrophobic antimicrobial paper-based materials. In addition to outlining the characteristics and functions of commonly used antimicrobial substances in food packaging, it consolidates the current research landscape and preparation techniques for hydrophobic paper. Furthermore, the paper explores the practical applications of hydrophobic antimicrobial paper-based materials in agricultural produce, meat, and seafood, as well as ready-to-eat food packaging. Finally, challenges in production, application, and recycling processes are outlined to ensure safety and efficacy, and prospects for the future development of antimicrobial hydrophobic paper-based materials are discussed. Overall, the emergence of hydrophobic antimicrobial paper-based materials stands out as a robust alternative to plastic food packaging, offering a compelling solution with superior food preservation capabilities. In the future, paper-based materials with antimicrobial and hydrophobic functionalities are expected to further enhance food safety as promising packaging materials.
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Affiliation(s)
- Shi Jieying
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
| | - Li Tingting
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Wu Caie
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Zhou Dandan
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Fan Gongjian
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Li Xiaojing
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
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Molnar D, Novotni D, Kurek M, Galić K, Iveković D, Bionda H, Ščetar M. Characteristics of edible films enriched with fruit by-products and their application on cookies. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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3
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Bauer J, Richtr P, Beňo F, Tobolka A, Ševčík R. Modelling desorption isotherm for durable meat products. Heliyon 2022; 8:e10851. [PMID: 36217479 PMCID: PMC9547243 DOI: 10.1016/j.heliyon.2022.e10851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 07/14/2022] [Accepted: 09/27/2022] [Indexed: 11/29/2022] Open
Abstract
The desorption isotherms of two durable meat products (sample 1 - durable fermented meat product and sample 2 - unheated durable meat product) by Dynamic Dewpoint Isotherm (DDI) at 20, 25, and 30 °C and Saturated Salt Slurry (SSS) method at 20 °C has been studied. The data acquired from these measurements for 7 models (GAB, DLP, Henderson, Chin, Smith, Oswin, Halsey) were used and statistically evaluated. Based on our collected data, the most suitable model for these types of durable meat products is the DLP model. For the DDI method, DLP model (20–30 °C) reached the R2 = 0.999, P value 3.48–4.22 of sample 1 and R2 = 0.999, P value 1.51–3.24 of sample 2. For SSS method DLP model (20 °C) reached R2 = 0.999, P value 4.23 of sample 1 and R2 = 0.998, P value 3.68 of sample 2. The most commonly used GAB model according to statistical treatment was very accurate only for the DDI method, GAB model (20–30 °C) reached R2 ≥ 0.994, P value 1.93–7.12 of sample 1 and R2 = 0.999, P value 1.76–5.54 of sample 2. In general, for DDI method for both samples have models (DLP, GAB, Halsey, Henderson, and Oswin) a P value of less than 10% for all three measured temperatures. For the SSS method, only the DLP and Henderson models are below 10% for both samples. It has been verified that the DDI method is a suitable and accurate method for measuring desorption isotherms for durable meat products. A new Dynamic Dewpoint Isotherm and Saturated Salt Slurry method were compared. Technological solution for a new type of durable meat product was designed. A new Dynamic Dewpoint Isotherm was more accurate than Saturated Salt Slurry method. The new DLP model best fits for durable meat products than commonly used models.
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Ghnimi H, Karoui R, Attia H, Chénè C, Ennouri M. Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging. Food Sci Nutr 2022; 10:4380-4393. [PMID: 36514760 PMCID: PMC9731564 DOI: 10.1002/fsn3.3032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 07/29/2022] [Accepted: 07/31/2022] [Indexed: 12/16/2022] Open
Abstract
In this study, the potentiality of front face fluorescence spectroscopy (FFFS) for the evaluation of the quality of biscuits manufactured with butylated hydroxytoluene and pomegranate peel extract during aging was investigated. By using the principal component analysis, vitamin A and tryptophan spectra allowed a clear discrimination between biscuit samples according to the nature of antioxidants, while fluorescent Maillard reaction products spectra showed clear differentiation between samples according to the storage time. Clear differentiation between biscuits according to the used antioxidants and storage time was achieved by using common components and specific weights analysis. Using partial least-squares regression, excellent prediction of water activity (R 2 = 0.95), and L* values (R 2 = 0.92), and approximate prediction of hardness (R 2 = 0.78), b* values (R 2 = 0.74), and moisture content (R 2 = 0.74) were shown. However, the FFFS failed to predict a* values, primary and secondary oxidation products (R 2 < 0.6).
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Affiliation(s)
- Hayet Ghnimi
- University Artois,University Lille, University Littoral Côte d'Opale, University Picardie Jules Verne, University de Liège, INRAE, Junia, UMR‐ T 1158, BioEcoAgroLensFrance,University Monastir, Higher Institute of Biotechnology of MonastirMonastirTunisia,University Sfax, LR11ES45, National Engineering School of SfaxSfaxTunisia
| | - Romdhane Karoui
- University Artois,University Lille, University Littoral Côte d'Opale, University Picardie Jules Verne, University de Liège, INRAE, Junia, UMR‐ T 1158, BioEcoAgroLensFrance
| | - Hamadi Attia
- University Sfax, LR11ES45, National Engineering School of SfaxSfaxTunisia
| | | | - Monia Ennouri
- University Sfax, LR16IO01, Olive Tree InstituteSfaxTunisia
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5
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Schouten MA, Fryganas C, Tappi S, Romani S, Fogliano V. The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Iglesias HA, Baeza R, Chirife J. A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02740-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Rakshit M, Srivastav PP. Sensory evaluation and storage stability of fat reduced shortdough biscuit using hydrolysable tannin encapsulated double emulsion as fat replacer. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112816] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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8
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Ghnimi H, Ennouri M, Chèné C, Karoui R. A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Crit Rev Food Sci Nutr 2021:1-24. [PMID: 34875937 DOI: 10.1080/10408398.2021.2012124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The production of biscuit and biscuit-like products has faced many challenges due to changes in consumer behavior and eating habits. Today's consumer is looking for safe products not only with fresh-like and pleasant taste, but also with long shelf life and health benefits. Therefore, the potentiality of the use of healthier fat and the incorporation of natural antioxidant in the formulation of biscuit has interested, recently, the attention of researchers. The determination of the biscuit quality could be performed by several techniques (e.g., physical, chemical, sensory, calorimetry and chromatography). These classical analyses are unfortunately destructive, expensive, polluting and above all very heavy, to implement when many samples must be prepared to be analyzed. Therefore, there is a need to find fast analytical techniques for the determination of the quality of cereal products like biscuits. Emerging techniques such as near infrared (NIR), mid infrared (MIR) and front face fluorescence spectroscopy (FFFS), coupled with chemometric tools have many potential advantages and are introduced, recently, as promising techniques for the assessment of the biscuit quality.
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Affiliation(s)
- Hayet Ghnimi
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France.,Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia.,National Engineering School of Sfax, University of Sfax, LR11ES45, Sfax, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, LR16IO01, Sfax, Tunisia
| | - Christine Chèné
- Tilloy Les Mofflaines, Adrianor, Tilloy-lès-Mofflaines, France
| | - Romdhane Karoui
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France
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9
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Wang Z, Chockchaisawasdee S, Ashton J, Fang Z, Stathopoulos CE. Study on glass transition of whole-grain wheat biscuit using Dynamic Vapor Sorption, Differential Scanning Calorimetry, and texture and color analysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111969] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Tomsone L, Galoburda R, Kruma Z, Majore K. Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/130256] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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11
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Karrila SJ, Karrila TT. Effect of powdering on critical water activity estimate from dynamic dewpoint isotherm of a crispy starch-based snack: a case study with fish cracker. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4123-4132. [PMID: 33071333 PMCID: PMC7520483 DOI: 10.1007/s13197-020-04448-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/30/2020] [Accepted: 04/15/2020] [Indexed: 06/11/2023]
Abstract
The moisture sorption isotherm (MSI) and critical water activity (a w,crit ) of a dry food determine the moisture barrier properties required of packaging for desired shelf life of starchy dry food. These can be obtained with the novel rapid dynamic dewpoint isotherm method (DDI), but with such rapid measurement incomplete equilibration is of concern, and this relates to suitable particle size of the sample tested. Further, an MSI curve without clear inflection point can make it difficult to extract the a w,crit. The objective of this work was to investigate the effects of particle size of a starch based snack on its MSI and on a w,crit . A novel model to fit the MSI data was also created to obtain the a w,crit . Fish cracker samples were prepared in three particle sizes (< 180 µm, 250-425 µm, and ~ 3000 µm) and tested at 25 and 35 °C for MSI using DDI. The sample comminution by grinding had clear and consistent effects, with finer particles absorbing more moisture. For this crispy snack, the rapid dense measurements enabled estimating the critical point that was robust against a 10 °C temperature change with about 200 µm particle diameter. This suggests near complete equilibration by the lack of rate effects from temperature, which were seen with larger particles. The results indicate that powdering dry crispy foods enables proper DDI measurements, while without powdering the isotherms can be degraded by particle size effects. The broken-stick type model fit the data extremely well and showed the critical transition clearly as a jump discontinuity in the derivative (slope).
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Affiliation(s)
- S. J. Karrila
- Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Surat Thani, 84000 Thailand
| | - T. T. Karrila
- Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus, Pattani, 94000 Thailand
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Canali G, Balestra F, Glicerina V, Pasini F, Caboni MF, Romani S. Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking. Journal of Food Science and Technology 2020; 57:3864-3873. [PMID: 32904002 DOI: 10.1007/s13197-020-04418-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2020] [Accepted: 04/03/2020] [Indexed: 11/25/2022]
Abstract
The aim of this study was to investigate the effects of different type of leavening agents (ammonium bicarbonate-A, cream of tartar-B, grape-based leavening agent-C, baking powder-D) on the structural (also after soaking), physico-chemical and other quality characteristics of biscuits made with the same formulation. The major changes observed between samples were related to their textural properties, volatile profile and sensory characteristics. The presence of ammonium bicarbonate in sample A, gave arise to a biscuit with the most homogeneous surface appearance, the less hard structure and highest fracturability and spread, that promoted their greater milk uptake during soaking. The B and C biscuits, made with baking powder having tartaric acid, were characterized by a crisper texture and lower sensory overall acceptability. The presence in formulation of baking powders made with cream of tartar (B) and ammonium bicarbonate (A) mostly influenced the biscuit volatile profiles. Biscuit sample obtained with the most common baking powder (diphosphates powder) showed in general intermediate characteristics between A and B-C samples. Results obtained in this study demonstrate that a lot of final properties of biscuits can be strongly influenced by the type of leavening agents used in formulation.
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Affiliation(s)
- Giada Canali
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Federica Balestra
- Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Virginia Glicerina
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Federica Pasini
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Maria Fiorenza Caboni
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy.,Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Santina Romani
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy.,Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
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13
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Balestra F, Verardo V, Tappi S, Caboni MF, Dalla Rosa M, Romani S. Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil. Journal of Food Science and Technology 2019; 56:4714-4721. [PMID: 31686703 DOI: 10.1007/s13197-019-03918-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2019] [Accepted: 07/02/2019] [Indexed: 11/28/2022]
Abstract
Various innovative materials are already present on the market, but there is scarce knowledge on their performances when used in real food system. In this study, two innovative packaging materials were investigated for the evaluation during storage of biscuits formulated with sunflower oil and compared to a traditional one. To this aim, three different flexible and composite film containing a metalized plastic layer and a paper layer were used. The control included orientated polypropylene (OPP), while the innovative materials contained poly-lactic acid or OPP with a pro-oxidant additive, ethylene vinyl acetate. The physical (moisture, water activity, hardness/crispness) and chemical (peroxide value, conjugated dienes and trienes, and hexanal and nonanal formation) changes of biscuits were monitored during accelerated storage (35 °C and 50% of relative humidity for 105 days). Packaging materials did not have significant impact on textural quality of biscuits. Instead remarkable differences were observed during storage in the evolution of different lipid oxidation compounds, moisture content and water activity among differently packed biscuits. A new ecofriendly packaging showed the best performances in terms of physico-chemical quality of biscuits. The obtained results provide useful information for industrial application.
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Affiliation(s)
- Federica Balestra
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Vito Verardo
- 2Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.,3Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avd. del Conocimiento s/n, 18071 Granada, Spain
| | - Silvia Tappi
- 4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Maria Fiorenza Caboni
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.,4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Marco Dalla Rosa
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.,4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Santina Romani
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.,4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
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14
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Lekjing S, Venkatachalam K. Influences of storage time and temperature on sensory and measured quality of green gram savory crackers. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108310] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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De Pilli T, Lopriore G, Montemitro M, Alessandrino O. Effects of two sweet cherry cultivars ( Prunus avium L., cvv. ' Ferrovia' and ' Lapins') on the shelf life of an innovative bakery product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:310-320. [PMID: 30728573 PMCID: PMC6342782 DOI: 10.1007/s13197-018-3491-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/17/2018] [Accepted: 11/06/2018] [Indexed: 11/30/2022]
Abstract
Sweet cherries are important fruits for human health, but their consumption is quite limited because of their seasonality and short shelf life. Consequently, these fruits are often subjected to technological treatments, but as a result, their consumption may involve significant intake of sugar and calories that tend to enhance many metabolic diseases. Agricultural science has characterized the different cultivars of fresh sweet cherries, but less literature is available about the suitability of different cultivars for industrial applications. The aim of this research was to design a model system to create an innovative bakery product with minimally processed fruits. Moreover, an evaluation of the suitability of two sweet cherry cultivars was performed to determine how to use these cultivars in an innovative bakery product and the effects on their shelf life. The results showed that the 'Ferrovia' cultivar is more suitable for use as a bakery product filling than 'Lapins' sweet cherries. During 75 days of storage at room temperature, 'Lapins' sweet cherries had aw and moisture values lower than those of 'Ferrovia'. Moreover, samples filled with 'Lapins' sweet cherries were harder than samples filled with 'Ferrovia' cherries. The technological processing of the sweet cherries caused a loss in antioxidant capacity that was more pronounced for 'Lapins' than 'Ferrovia' cherries (from 13.63 to 0.67 TEAC µmol g-1 DW and 11.37-2.70 TEAC µmol g-1 DW, respectively). This research highlights the importance of the cultivar for fresh consumption and processing of sweet cherry fruits, and the results show that if both cultivars are equally ripe, the cherry cultivar that retains a higher flesh firmness is more preferable for use.
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Affiliation(s)
- Teresa De Pilli
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
| | - Giuseppe Lopriore
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
| | - Maria Montemitro
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
| | - Ofelia Alessandrino
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
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16
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Paciulli M, Rinaldi M, Cavazza A, Ganino T, Rodolfi M, Chiancone B, Chiavaro E. Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Rogers A, Hahn L, Pham V, Were L. Greening in sunflower butter cookies as a function of egg replacers and baking temperature. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:1478-1488. [PMID: 29606762 PMCID: PMC5876218 DOI: 10.1007/s13197-018-3064-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/13/2018] [Accepted: 02/02/2018] [Indexed: 11/30/2022]
Abstract
Chlorogenic acid (CGA) binding to proteins in alkaline conditions results in the production of green trihydroxy benzacradine (TBA) derivatives. The formation of TBA derivatives could decrease product quality due to the potential losses in soluble protein and antioxidants and the production of an undesirable green color. To determine how cookie formulation affected the formation of TBA derivatives in sunflower butter cookies, two egg replacers (chia and banana) and two baking temperatures (162.8 and 190.6 °C) were used. Moisture, greening intensity, CGA content and antioxidant capacity were measured. Cookies made with egg and baked at 162.8 °C had the highest moisture, internal greening intensity, and TBA derivative formation, in addition to lower CGA content and antioxidant capacity. Cookies made with banana baked at 190.6 °C produced the opposite outcome with 35, 4, and 23% less internal greening, moisture, and TBA derivatives, respectively, and 90 and 76% higher CGA and antioxidant capacity. Internal greening was positively correlated with moisture and adduct concentration, and negatively correlated with spread factor and CGA content. Moisture had a significant impact on greening, which indicates that baking temperature and cookie dough formulation can be modified to produce a less green cookie with more unreacted antioxidants and protein.
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Affiliation(s)
- Amanda Rogers
- Food Science Program, Chapman University, Hashinger Science Building, 1 University Dr, Orange, CA 92688 USA
| | - Lan Hahn
- Food Technology Program, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Vu Pham
- Food Technology Program, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Lilian Were
- Food Science Program, Chapman University, Hashinger Science Building, 1 University Dr, Orange, CA 92688 USA
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18
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Li B, Zhao L, Xu B, Deng B, Liu Y, Dong Y. Rice bran real-time stabilisation technology with flowing microwave radiation: its impact on rancidity and some bioactive compounds. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2016.0982] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- B. Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China P.R
| | - L. Zhao
- School of Food and Biological Engineering, Jiangsu University, 201 Xuefu Rou, Zhenjiang, Jiangsu 212013, China P.R
| | - B. Xu
- School of Food and Biological Engineering, Jiangsu University, 201 Xuefu Rou, Zhenjiang, Jiangsu 212013, China P.R
| | - B. Deng
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China P.R
| | - Y. Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China P.R
| | - Y. Dong
- School of Food and Biological Engineering, Jiangsu University, 201 Xuefu Rou, Zhenjiang, Jiangsu 212013, China P.R
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19
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Influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Li B, Zhao L, Chen H, Sun D, Deng B, Li J, Liu Y, Wang F. Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil. PLoS One 2016; 11:e0167330. [PMID: 27936025 PMCID: PMC5147867 DOI: 10.1371/journal.pone.0167330] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2016] [Accepted: 11/12/2016] [Indexed: 11/19/2022] Open
Abstract
Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a temperature- controlled short wave infrared (SIR) radiation system was adopted to retard its rancidity and retain a maximum level of fat-soluble nutrients. Meanwhile, the critical storage water activity (Aw) of WG for inhibiting both hydrolytic and oxidative rancidity was appraised. Results indicate that WG irradiated at 90°C for 20 min acquired the optimal stabilization effect, and its residual LA and LOX activity were 18.02% and 19.21%, respectively. At this condition, the free fatty acids (FFA) content and peroxide value (PV) increment of WG oil at 40°C remained below 5% and 2.24 meq O2/kg for 60 days, respectively. The residual Aw of this WG sample was 0.13, and it is near the Aw corresponding to its monolayer. No significant decrease of fatty acids was observed during SIR processing, while about 96.42% of its original tocopherols still retained in WG treated at 90°C for 20 min.
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Affiliation(s)
- Bo Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Lina Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R.C
| | - Hongjian Chen
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Dewei Sun
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Boxin Deng
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Fei Wang
- Jiangsu Berkgen Bio-Pharmaceutical Co., Ltd, Hanjiang District, Yangzhou, Jiangsu, P.R.C
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21
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Nurhadi B, Roos Y. Dynamic water sorption for the study of amorphous content of vacuum-dried honey powder. POWDER TECHNOL 2016. [DOI: 10.1016/j.powtec.2016.07.055] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Li B, Chen H, Sun D, Deng B, Xu B, Dong Y, Li J, Wang F, Liu Y. Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil. RSC Adv 2016. [DOI: 10.1039/c5ra23335f] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
FCIR was used to inhibit lipase and lipoxygenase activities of WG to extend its shelf life. FCIR inhibits rapid hydrolytic and oxidative rancidity of WG in minutes. The optimum water activity for inhibiting both hydrolytic and oxidative rancidity of WG is about 0.186.
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Affiliation(s)
- Bo Li
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Hongjian Chen
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Dewei Sun
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Boxin Deng
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Bin Xu
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- P. R. China
| | - Ying Dong
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- P. R. China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Fei Wang
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
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