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Prakash B, Singh PP, Gupta V, Raghuvanshi TS. Essential oils as green promising alternatives to chemical preservatives for agri-food products: New insight into molecular mechanism, toxicity assessment, and safety profile. Food Chem Toxicol 2024; 183:114241. [PMID: 38013001 DOI: 10.1016/j.fct.2023.114241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 10/27/2023] [Accepted: 11/20/2023] [Indexed: 11/29/2023]
Abstract
Microbial food spoilage caused by food-borne bacteria, molds, and associated toxic chemicals significantly alters the nutritional quality of food products and makes them unpalatable to the consumer. In view of potential adverse effects (resistance development, residual toxicity, and negative effects on consumer health) of some of the currently used preservative agents and consumer preferences towards safe, minimally processed, and chemical-free products, food industries are looking for natural alternatives to the chemical preservatives. In this context, essential oils (EOs) showed broad-range antimicrobial effectiveness, low toxicity, and diverse mechanisms of action, and could be considered promising natural plant-based antimicrobials. The existing technical barriers related to the screening of plants, extraction methods, characterization, dose optimization, and unpredicted mechanism of toxicity in the food system, could be overcome using recent scientific and technological advancements, especially bioinformatics, nanotechnology, and mathematical approaches. The review focused on the potential antimicrobial efficacy of EOs against food-borne microbes and the role of recent scientific technology and social networking platform in addressing the major obstacles with EOs-based antimicrobial agents. In addition, a detailed mechanistic understanding of the antimicrobial efficacy of EOs, safety profile, and risk assessment using bioinformatics approaches are summarized to explore their potential application as food preservatives.
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Affiliation(s)
- Bhanu Prakash
- Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India.
| | - Prem Pratap Singh
- Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Vishal Gupta
- Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Tanya Singh Raghuvanshi
- Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
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Süngü Şeker Ş. What does the quantitative morphological diversity of starch grains in terrestrial orchids indicate? Microsc Res Tech 2022; 85:2931-2942. [DOI: 10.1002/jemt.24143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 03/28/2022] [Accepted: 04/22/2022] [Indexed: 11/06/2022]
Affiliation(s)
- Şenay Süngü Şeker
- Department of Biology, Faculty of Arts and Sciences Ondokuz Mayıs University Samsun Turkey
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Frühauf V, Egea M, Hernandes T, Takeuchi K. Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2021.2024470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Vanessa Frühauf
- Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, MT, Brazil
| | - Mariana Egea
- Goiano Federal Institute of Education, Science and Technology, Science and Technology, Campus Rio Verde, Rio Verde, GO, Brazil
| | - Thais Hernandes
- Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, MT, Brazil
| | - Katiuchia Takeuchi
- Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, MT, Brazil
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Jeon Y, Oh J, Cho MS. Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract. Foods 2021; 10:2464. [PMID: 34681513 PMCID: PMC8536104 DOI: 10.3390/foods10102464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/23/2021] [Accepted: 10/11/2021] [Indexed: 12/17/2022] Open
Abstract
The aim of the study is to define the optimal formulation of sucrose-free hard candy using D-optimal mixture design as the base for the incorporation of Cudrania tricupidata fruit. Hard candy was produced using three different polyols: isomalt, maltitol syrup, and xylitol. This study examined the effects of polyol mixtures as sucrose and corn syrup substitutes on physicochemical (moisture, color, soluble solid (SSC)), hardness, and sensory features of hard candies. These three polyols had notable effects on quality characteristics in addition to their effects on L* value. Xylitol had an undesirable effect on moisture content and hardness, resulting in decreased texture acceptability, but improved color and clarity. Given the results of our experiments and optimization of variables, we determined that 90.21% isomalt, 8.63% maltitol syrup, and 1.16% xylitol produced a sugar-free candy with high desirability (0.894).
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Affiliation(s)
- Yoowha Jeon
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea;
| | - Jieun Oh
- College of Science and Industry Convergence, Ewha Womans University, Seoul 03760, Korea;
| | - Mi Sook Cho
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea;
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Squeo G, De Angelis D, Leardi R, Summo C, Caponio F. Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector. Foods 2021; 10:1128. [PMID: 34069527 PMCID: PMC8161211 DOI: 10.3390/foods10051128] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/15/2021] [Accepted: 05/18/2021] [Indexed: 02/08/2023] Open
Abstract
BACKGROUND Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. RESULTS Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. CONCLUSION In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.
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Affiliation(s)
- Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (D.D.A.); (C.S.); (F.C.)
| | - Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (D.D.A.); (C.S.); (F.C.)
| | - Riccardo Leardi
- Department of Pharmacy (DIFAR), University of Genova, Viale Cembrano 4, 16148 Genova, Italy;
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (D.D.A.); (C.S.); (F.C.)
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (D.D.A.); (C.S.); (F.C.)
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Dekeba Tafa K, Sundramurthy VP, Subramanian N. Rheological and thermal properties of honey produced in Algeria and Ethiopia: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1953525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Kenenisa Dekeba Tafa
- Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia
| | | | - N. Subramanian
- Department of Chemical Engineering, Nandha Engineering College, Erode, Tamil Nadu, India
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Mortazavian AM, Kheynoor N, Pilevar Z, Sheidaei Z, Beikzadeh S, Javanmardi F. Rheological Characteristics and Methodology of Ice Cream: A Review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190904140516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The rheological analysis is important analytical tools used to obtain fundamental information
about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized
by the consistency and flow behavior experiments as two important rheological parameters.
The rheological parameters of foods are applied in quality control of the products and processing of
food products such as energy input calculations, process design, equipment selection, and especially
for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests
are among commonly used parameters for evaluating rheological characteristics of ice cream. The
purpose of this paper is to provide an overview of recent experiments and methods for measuring the
rheological and texture properties of ice cream.
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Affiliation(s)
- Amir M. Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Najme Kheynoor
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Zahra Pilevar
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Zhaleh Sheidaei
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Samira Beikzadeh
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fardin Javanmardi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Homayouni Rad A, Pirouzian HR, Toker OS, Konar N. Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108435] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Karaman S. Dynamic mechanical spectra of salep and casein mixtures. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1234-1244. [PMID: 30956303 DOI: 10.1007/s13197-019-03586-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/21/2017] [Accepted: 09/04/2017] [Indexed: 10/27/2022]
Abstract
In this study, a glucomannan based salep and casein were mixed in a solution at different concentrations (0-0.75% salep and 0-3.0% casein) according to the central composite rotatable design and their color, steady shear and dynamic shear rheological properties were characterized. All studied parameters were affected by the salep and casein levels significantly. Salep increased the apparent viscosity, consistency coefficient, storage modulus and complex modulus of the solution compared to casein and an interaction was observed between the salep and casein which shows a significant increasing effect on the parameters. Frequency dependency increased with the increase of casein in the mixtures. Regression equations having quite high coefficients of determination were constructed for the estimation of studied parameter levels. Optimization performed with desirability function showed that the maximum levels for the rheological parameters could be achieved by more increment of salep level in the solutions because sole effect of casein on the rheological parameters was limited compared to salep.
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Affiliation(s)
- Safa Karaman
- Food Engineering Department, Engineering Faculty, Erciyes University, 38039 Kayseri, Turkey
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11
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SEN MA, PALABIYIK İ, KURULTAY S. The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.26017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Mannans: An overview of properties and application in food products. Int J Biol Macromol 2018; 119:79-95. [PMID: 30048723 DOI: 10.1016/j.ijbiomac.2018.07.130] [Citation(s) in RCA: 112] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Revised: 07/19/2018] [Accepted: 07/20/2018] [Indexed: 12/11/2022]
Abstract
This review aims to emphasize the occurrence and abundant presence of mannans in nature, their classification, structural differences and significance in food and feed industry. With rising demand from the consumers' end for novel natural foods, usage of galactomannan and glucomannan has also increased alternatively. Non toxicity of mannans permits their usage in the pharmaceutical, biomedical, cosmetics, and textile industries. In the food industry, mannans have various applications such as edible films/coating, gel formation, stiffeners, viscosity modifiers, stabilizers, texture improvers, water absorbants, as prebiotics in dairy products and bakery, seasonings, diet foods, coffee whiteners etc. Applications and functions of these commonly used commercially available mannans have therefore, been highlighted. Mannans improve the texture and appeal of food products and provide numerous health benefits like controlling obesity and body weight control, prebiotic benefits, constipation alleviaton, prevent occurrence of diarrhea, check inflammation due to gut related diseases, management of diverticular disease management, balance intestinal microbiota, immune system modulator, reduced risk of colorectal cancer etc. Mannan degrading enzymes are the key enzymes involved in degradation and are useful in various industrial processes such as fruit juice clarification, viscosity reduction of coffee extracts etc. besides facilitating the process steps and improving process quality.
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Zendeboodi F, Yeganehzad S, Sadeghian A. Optimizing the formulation of a natural soft drink based on biophysical properties using mixture design methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-017-9690-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Sakdatorn V, Thavarungkul N, Srisukhumbowornchai N, Intipunya P. Improvement of rheological and physicochemical properties of longan honey by non-thermal magnetic technique. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13756] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vinyoo Sakdatorn
- Division of Material Technology; School of Energy, Environment and Materials; King Mongkut's University of Technology Thonburi; 126 Pracha Uthit Rd., Bang Mod, Thung Khru Bangkok 10140 Thailand
| | - Nandh Thavarungkul
- Division of Material Technology; School of Energy, Environment and Materials; King Mongkut's University of Technology Thonburi; 126 Pracha Uthit Rd., Bang Mod, Thung Khru Bangkok 10140 Thailand
| | - Nakorn Srisukhumbowornchai
- Division of Material Technology; School of Energy, Environment and Materials; King Mongkut's University of Technology Thonburi; 126 Pracha Uthit Rd., Bang Mod, Thung Khru Bangkok 10140 Thailand
| | - Pilairuk Intipunya
- Division of Food Science and Technology; Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand
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15
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Effects of Diatomite–Limestone Powder Ratio on Mechanical and Anti-Deformation Properties of Sustainable Sand Asphalt Composite. SUSTAINABILITY 2018. [DOI: 10.3390/su10030808] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Belay ZA, Caleb OJ, Mahajan PV, Opara UL. Application of simplex lattice mixture design for optimization of active modified atmosphere for pomegranate arils (cv. Wonderful) based on microbial criteria. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.08.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Escriche I, Tanleque-Alberto F, Visquert M, Oroian M. Physicochemical and rheological characterization of honey from Mozambique. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.053] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Jaroenkhasemmeesuk C, Prasertpong P, Thanmongkhon Y, Tippayawong N. Simplex Lattice Approach to Optimize Yields of Light Oil Products from Catalytic Cracking of Bio-Oil with Mixed Catalysts. CHEM ENG COMMUN 2017. [DOI: 10.1080/00986445.2017.1302942] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | | | - Yoothana Thanmongkhon
- Thailand Institute of Scientific and Technological Research, Phathum Thani, Thailand
| | - Nakorn Tippayawong
- Department of Mechanical Engineering, Chiang Mai University, Chiang Mai, Thailand
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Karaman S, Yilmaz MT, Ozturk G, Yuksel F, Toker ÖS, Dogan M. Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12406] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Safa Karaman
- Engineering Faculty, Food Engineering Department; Erciyes University; Kayseri 38039 Turkey
| | - Mustafa Tahsin Yilmaz
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department; Yıldız Technical University; Istanbul 34210 Turkey
| | - Gokturk Ozturk
- Food Technology Department, Kaman Vocational High School; Ahi Evran University; Kırşehir 40300 Turkey
| | - Ferhat Yuksel
- Engineering Faculty, Food Engineering Department; Erciyes University; Kayseri 38039 Turkey
- Engineering and Natural Sciences Faculty; Food Engineering Department, Gumushane University; 29100 Gumushane Turkey
| | - Ömer Said Toker
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department; Yıldız Technical University; Istanbul 34210 Turkey
| | - Mahmut Dogan
- Engineering Faculty, Food Engineering Department; Erciyes University; Kayseri 38039 Turkey
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Ozgur A, Dogan M, Karaman S. Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid–sucrose model system: simplex lattice mixture design approach. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2809-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Prediction of pyrolysis kinetic parameters from biomass constituents based on simplex-lattice mixture design. Chin J Chem Eng 2016. [DOI: 10.1016/j.cjche.2016.01.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Lee YJ, Kim DB, Lee OH, Yoon WB. Characterizing Texture, Color and Sensory Attributes of Cookies Made with Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using a Mixture Design and Browning Reaction Kinetics. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0248] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Effect of interactions between Jerusalem artichoke flour (JF), wheat flour (WF) and sugar (S) on the texture properties of cookies was investigated. JF was the most influential component on the dough and cookies, possibly due to inulin in JF. To develop an optimum formulation using mixture design, the constraint values for the quality indices were: hardness (12 N), adhesiveness (10 mJ), and cohesiveness (0.27) of dough, and maximum force of cookie (73 N). Optimum values of WF, JF and S in the mixture were found to be 151.89 g, 55.33 g and 87.78 g, respectively, with a desirability of 0.943. Two experimental cookie formulas, similar to the optimal formula, were tested for their sensory properties and resulted in highly acceptable scores. As baking time increased, the browning and antioxidant activity of all cookies increased; however, the browning and antioxidant activity of samples containing JF was significantly higher than the others.
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Thanatawee P, Rukthong W, Sunphorka S, Piumsomboon P, Chalermsinsuwan B. Effect of Biomass Compositions on Combustion Kinetic Parameters using Response Surface Methodology. INTERNATIONAL JOURNAL OF CHEMICAL REACTOR ENGINEERING 2016. [DOI: 10.1515/ijcre-2015-0082] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The aim of this research is to find the correlation between chemical compositions of biomass, including cellulose, hemicelluloses and lignin, and kinetic rates of biomass combustion. The combustion behavior of biomass constituent was studied by thermogravimetric analyzer. The correlations were generated by means of using Response Surface Methodology based on Simplex-Lattice experimental design. The results obtained from statistical analysis can be used to generate mathematical models and also contour plots which exhibited the relationship between biomass composition and its combustion kinetic. From the observation, the models and contour plots indicated the complexity of combustion mechanism. The correlations proposed by this research were expected to be potentially used to predict combustion behavior in case of real biomass.
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Affiliation(s)
- Phattharanid Thanatawee
- Fuels Research Center, Department of Chemical Technology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Patumwan, Bangkok 10330, Thailand
| | - Wanwisa Rukthong
- Fuels Research Center, Department of Chemical Technology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Patumwan, Bangkok 10330, Thailand
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Dertli E, Toker OS, Durak MZ, Yilmaz MT, Tatlısu NB, Sagdic O, Cankurt H. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization. Carbohydr Polym 2016; 136:427-40. [DOI: 10.1016/j.carbpol.2015.08.047] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2015] [Revised: 08/09/2015] [Accepted: 08/17/2015] [Indexed: 10/23/2022]
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25
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Silva LBD, Queiroz MB, Fadini AL, Fonseca RCD, Germer SP, Efraim P. Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kurt A, Kahyaoglu T. Rheological properties and structural characterization of salep improved by ethanol treatment. Carbohydr Polym 2015; 133:654-61. [DOI: 10.1016/j.carbpol.2015.07.028] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 06/29/2015] [Accepted: 07/09/2015] [Indexed: 01/04/2023]
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27
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Yilmaz MT, Yildiz Ö, Yurt B, Toker OS, Karaman S, Baştürk A. A mixture design study to determine interaction effects of wheat, buckwheat, and rice flours in an aqueous model system. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.045] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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28
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Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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Dogan M, Aktar T, Toker OS, Tatlisu NB. Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.917662] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Evaluation of biomass component effect on kinetic values for biomass pyrolysis using simplex lattice design. KOREAN J CHEM ENG 2015. [DOI: 10.1007/s11814-014-0296-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results. Food Res Int 2014; 64:634-646. [DOI: 10.1016/j.foodres.2014.07.009] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2014] [Revised: 07/03/2014] [Accepted: 07/20/2014] [Indexed: 11/23/2022]
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Waldrop ME, Ross CF. Sweetener blend optimization by using mixture design methodology and the electronic tongue. J Food Sci 2014; 79:S1782-94. [PMID: 25155461 DOI: 10.1111/1750-3841.12575] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2013] [Accepted: 07/06/2014] [Indexed: 11/28/2022]
Abstract
Utilizing more than one sweetener has been shown to be an effective way to substitute sucrose in food products. The objective of this study was to apply the augmented simplex-centroid mixture design for the optimization of acceptable sweetener blends using coconut sugar, agave, and stevia. Sweetener blends were evaluated in aqueous solutions and gluten-free granola bars by a trained panel and consumers (n = 60). Significant differences were found between sweetener mixtures in solutions by both panelists and consumers (P < 0.05). Taste profiles for the sweetener solutions were also generated using the electronic tongue. Most consumer and trained intensity ratings were highly correlated (R(2) ≥ 0.79) with the electronic tongue taste profile analysis. Granola bars were also found to be significantly different (P < 0.05), with consumers preferring coconut sugar mixtures. Using contour plots and desirability function analysis, an optimal sweetener combination was found for a granola bar formulation of 89.9% coconut sugar, 6.1% agave, and 4% stevia. These results indicate that a mixture design can be a reliable way to develop new sweetener blends for product development.
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Affiliation(s)
- Megan E Waldrop
- School of Food Science, Washington State Univ, P.O. Box 646376, Pullman, WA, 99164, U.S.A
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Dogan M, Ersoz NB, Toker OS, Kaya Y, Canıyılmaz E. Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2063-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1005-4] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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de Souza VR, Pereira PAP, Pinheiro ACM, Nunes CA, Silva TLT, Borges SV, Queiroz F. Multivariate Approaches for Optimization of the Acceptance: Optimization of a Brazilian Cerrado Fruit Jam Using Mixture Design and Parallel Factor Analysis. J SENS STUD 2012. [DOI: 10.1111/joss.12005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Vanessa Rios de Souza
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras Minas Gerais Brazil
| | | | | | - Cleiton Antônio Nunes
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras Minas Gerais Brazil
| | | | - Soraia Vilela Borges
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras Minas Gerais Brazil
| | - Fabiana Queiroz
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras Minas Gerais Brazil
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Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.12.023] [Citation(s) in RCA: 88] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Toker OS, Dogan M, Canıyılmaz E, Ersöz NB, Kaya Y. The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0787-8] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0736-y] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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