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Bongianino NF, Steffolani ME, Rodríguez MD, Bustos MC, Biasutti CA, León AE. Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes. Foods 2024; 13:590. [PMID: 38397566 PMCID: PMC10888072 DOI: 10.3390/foods13040590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/06/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024] Open
Abstract
The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers' health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study polenta's technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health. A commercial hybrid, two open-pollinated varieties, and three inbred lines were used. Grain physical determinations and physical-chemical semolina traits were determined. Polenta's technological quality was evaluated after simulated cooking. In vitro digestion was performed for polentas, and a sensory evaluation test was conducted. A significant correlation was found between semolina polyphenols and rapidly digestible starch (r = -0.6). Panellists characterised the genotype C6006 as having a good flavour, sandier mouthfeel, and low consistency. Also, the polenta from the hybrid exhibited sensory attributes more closely resembling commercial polenta in terms of maize odour, flavour, and consistency. The higher content of polyphenols presents in semolina affected the digestion of polenta, showing a lower proportion of rapidly digestible starch and a lower amount of bioaccessible protein fraction.
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Affiliation(s)
- Nicolás Francisco Bongianino
- Córdoba Food Science and Technology Institute (ICYTAC), National Scientific and Technical, Research Council (CONICET), National University of Cordoba (UNC), Córdoba 5000, Argentina; (N.F.B.); (M.E.S.); (M.C.B.)
- Plant Breeding, College of Agricultural Sciences, National University of Córdoba, CC 509, Córdoba 5000, Argentina;
| | - María Eugenia Steffolani
- Córdoba Food Science and Technology Institute (ICYTAC), National Scientific and Technical, Research Council (CONICET), National University of Cordoba (UNC), Córdoba 5000, Argentina; (N.F.B.); (M.E.S.); (M.C.B.)
- Biological Chemistry, College of Agricultural Sciences, National University of Córdoba, CC 509, Córdoba 5000, Argentina
| | | | - Mariela Cecilia Bustos
- Córdoba Food Science and Technology Institute (ICYTAC), National Scientific and Technical, Research Council (CONICET), National University of Cordoba (UNC), Córdoba 5000, Argentina; (N.F.B.); (M.E.S.); (M.C.B.)
| | - Carlos Alberto Biasutti
- Plant Breeding, College of Agricultural Sciences, National University of Córdoba, CC 509, Córdoba 5000, Argentina;
| | - Alberto Edel León
- Córdoba Food Science and Technology Institute (ICYTAC), National Scientific and Technical, Research Council (CONICET), National University of Cordoba (UNC), Córdoba 5000, Argentina; (N.F.B.); (M.E.S.); (M.C.B.)
- Biological Chemistry, College of Agricultural Sciences, National University of Córdoba, CC 509, Córdoba 5000, Argentina
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2
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Ren W, Liang H, Liu S, Li Y, Chen Y, Li B, Li J. Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution. Int J Biol Macromol 2024; 257:128661. [PMID: 38065460 DOI: 10.1016/j.ijbiomac.2023.128661] [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: 09/14/2023] [Revised: 11/28/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
Soy yogurts present challenges, including absence of tender and slipperiness mouthfeel, and poor stability. This study aimed to investigate the impacts of carboxymethyl cellulose (CMC) with degrees of substitution of 0.7 (CMC0.7) and 1.2 (CMC1.2) at concentrations ranging from 0 % to 1.1 % on the stability, microstructure, rheology, tribology, and mouthfeel of soy yogurts. As the CMC concentration increased from 0 % to 0.3 %, soy yogurts displayed a coarser microstructure, decreased stability, and increased gel strength. As the concentration of CMC further increased from 0.5 % to 1.1 %, soy yogurts exhibited trends of a smoother microstructure, increased stability, and softer gel strength. Notably, soy yogurts with CMC0.7 demonstrated a superior water holding capacity (WHC) than soy yogurts with CMC1.2. Tribological measurements indicated that soy yogurts with CMC0.7 at a 0.7 % concentration had the lowest coefficient of friction (COF) value among most sliding speeds, showing a 23 % reduction compared to soy yogurts without CMC at a sliding speed of 10 mm/s. Moreover, sensory evaluation showed that soy yogurts with CMC0.7 at a 0.7 % concentration had the highest total score in mouthfeel evaluation. Therefore, the addition of CMC0.7 within the concentration range of 0.5 % to 1.1 % may produce stable and delicate yogurts.
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Affiliation(s)
- Weiwen Ren
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
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Pegiou E, Siccama JW, Mumm R, Zhang L, Jacobs DM, Lauteslager XY, Knoop MT, Schutyser MAI, Hall RD. Metabolomics and sensory evaluation of white asparagus ingredients in instant soups unveil important (off-)flavours. Food Chem 2023; 406:134986. [PMID: 36470082 DOI: 10.1016/j.foodchem.2022.134986] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/29/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
Abstract
Split-stream processing of asparagus waste stream is a novel approach to produce spray-dried powder and fibre. Asparagus ingredients processed by this method and a commercial asparagus powder were compared by evaluating their flavour profile in a soup formulation. Professional sensory panel and untargeted metabolomics approaches using GC-MS and LC-MS were carried out. Unsupervised and supervised statistical analyses were performed to highlight discriminatory metabolites and correlate these to sensory attributes. The spray-dried powder scored higher on asparagus flavour compared to the commercial powder. The fibre negatively impacted the taste and mouthfeel of the soups. GC-O-MS confirmed the role of dimethyl sulphide, 2-methoxy-3-isopropyl pyrazine and 2-methoxy-3-isobutyl pyrazine in asparagus odour. Seven new volatile compounds are also proposed to contribute to asparagus flavour notes, most of which were more abundant in the spray-dried powder. This research demonstrates the feasibility of upcycling asparagus waste streams into flavour-rich ingredients with good sensorial properties.
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Affiliation(s)
- Eirini Pegiou
- Wageningen University & Research, Laboratory of Plant Physiology, P.O. Box 16, 6700AA Wageningen, the Netherlands
| | - Joanne W Siccama
- Wageningen University & Research, Laboratory of Food Process Engineering, P.O. Box 16, 6700AA Wageningen, the Netherlands
| | - Roland Mumm
- Wageningen University & Research, Bioscience, P.O. Box 16, 6700AA Wageningen, the Netherlands
| | - Lu Zhang
- Wageningen University & Research, Laboratory of Food Process Engineering, P.O. Box 16, 6700AA Wageningen, the Netherlands
| | - Doris M Jacobs
- Unilever Global Food Innovation Centre, Bronland 14, 6708WH Wageningen, the Netherlands
| | - Xavier Y Lauteslager
- Unilever Global Food Innovation Centre, Bronland 14, 6708WH Wageningen, the Netherlands
| | - Marcia T Knoop
- Unilever Global Food Innovation Centre, Bronland 14, 6708WH Wageningen, the Netherlands
| | - Maarten A I Schutyser
- Wageningen University & Research, Laboratory of Food Process Engineering, P.O. Box 16, 6700AA Wageningen, the Netherlands
| | - Robert D Hall
- Wageningen University & Research, Laboratory of Plant Physiology, P.O. Box 16, 6700AA Wageningen, the Netherlands; Wageningen University & Research, Bioscience, P.O. Box 16, 6700AA Wageningen, the Netherlands.
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4
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Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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5
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Mihnea M, Tobin AB, Lopez‐Sanchez P, Garrido‐Bañuelos G. Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees. J SENS STUD 2022. [DOI: 10.1111/joss.12781] [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)
- Mihaela Mihnea
- Material and Exterior Design, Perception RISE Research Institutes of Sweden AB Göteborg Sweden
| | - Aarti B. Tobin
- Food Materials Commonwealth Scientific and Industrial Research Organisation Canberra Australia
| | - Patricia Lopez‐Sanchez
- Food Nutrition and Science Chalmers University of Technology Göteborg Sweden
- Food Technology, Department of Analytical Chemistry, Nutrition and Food Science University of Santiago de Compostela, Campus Terra Lugo Spain
| | - Gonzalo Garrido‐Bañuelos
- Agriculture and Food, Bioeconomy and Health RISE Research Institutes of Sweden Gothenburg Sweden
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6
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Kärkkäinen E, Aisala H, Rischer H, Sozer N. Formation and analysis of structured solid foam patties based on crosslinked plant cell suspension cultures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material. Food Res Int 2022; 155:111033. [DOI: 10.1016/j.foodres.2022.111033] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 02/09/2022] [Accepted: 02/14/2022] [Indexed: 11/19/2022]
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Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises. Foods 2022; 11:foods11030282. [PMID: 35159434 PMCID: PMC8834398 DOI: 10.3390/foods11030282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/21/2021] [Accepted: 01/07/2022] [Indexed: 12/19/2022] Open
Abstract
Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl2 into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R2 > 0.985), while it had a linear positive correlation with mouth-coating (R2 > 0.97). A linear positive correlation (R2 > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.
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Van Audenhove J, Bernaerts T, Putri NI, Okello EO, Van Rooy L, Van Loey AM, Hendrickx ME. Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization. Foods 2021; 10:2644. [PMID: 34828925 PMCID: PMC8621128 DOI: 10.3390/foods10112644] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/20/2021] [Accepted: 10/25/2021] [Indexed: 12/02/2022] Open
Abstract
In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractable fraction after acid pectin extraction (AcUF) on the alcohol-insoluble residue. Chemical analysis was performed to gain insight into the polysaccharide composition of the AcUF. The microstructural and functional properties of the AcUF in suspension were studied before HPH and after HPH at 20 and 80 MPa. Before HPH, even after the pectin extraction, the particles showed a cell-like morphology and occurred separately in the apple, onion and pumpkin AcUF and in a clustered manner in the carrot AcUF. The extent of disruption by the HPH treatments at 20 and 80 MPa was dependent on the botanical origin. Only for the onion and pumpkin AcUF, the water binding capacity was increased by HPH. Before HPH, the texturizing potential of the AcUFs was greatly varying between the different matrices. Whereas HPH improved the texturizing potential of the pumpkin AcUF, no effect and even a decrease was observed for the onion AcUF and the apple and carrot AcUF, respectively.
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Affiliation(s)
- Jelle Van Audenhove
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, P.O. Box 2457, 3001 Leuven, Belgium; (T.B.); (N.I.P.); (E.O.O.); (L.V.R.); (A.M.V.L.); (M.E.H.)
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10
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Buergy A, Rolland-Sabaté A, Leca A, Renard CM. Apple puree's texture is independent from fruit firmness. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111324] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Cao C, Wang C, Yuan D, Kong B, Sun F, Liu Q. Effects of acetylated cassava starch on the physical and rheological properties of multicomponent protein emulsions. Int J Biol Macromol 2021; 183:1459-1474. [PMID: 34029579 DOI: 10.1016/j.ijbiomac.2021.05.134] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/06/2021] [Accepted: 05/19/2021] [Indexed: 10/21/2022]
Abstract
The present study investigates the effect of different acetylated cassava starch (ACS) concentrations on the physical and rheological properties of multicomponent emulsion-based products at specific pH values. The emulsion-based products were made by mixing 2% (w/v) prepared lipid droplets that were stabilized by either native or heated whey proteins, 0.01% (w/v) flaxseed gum and 0-6.0% (w/v) ACS. The results indicated that particle size, apparent viscosity and rheological moduli of multicomponent emulsion-based products were significantly enhanced with increasing addition amounts of ACS (P < 0.05). Moreover, the microscopic morphology showed that the addition of ACS contributed to the formation of a more compact, uniform, and continuous comb-like network. However, higher ACS concentration was prone to induce visibly larger aggregations and coarser textures, lending to some negative impact on visual appearance and overall acceptability. Moreover, acidic conditions could obviously promote droplet aggregation via electrostatic interactions, whereas neutral conditions had no effect on droplet aggregation. Additionally, when compared with native whey proteins, lipid droplets stabilized by their heated protein forms induced significantly higher apparent viscosities and rheological moduli of multicomponent emulsion-based products (P < 0.05). Our results potentially provide some information for the creation of multicomponent emulsion-based products with various desirable quality attributes.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chao Wang
- Beijing Longfujia Life Science Co., Ltd, Beijing 100040, China
| | - Dongxue Yuan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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12
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Soluble pectin acts as a particle stabilizer of tomato suspensions: The impact on tomato products rheological characterization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110508] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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13
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Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105662] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Ben Tobin A, Mihnea M, Hildenbrand M, Miljkovic A, Garrido-Bañuelos G, Xanthakis E, Lopez-Sanchez P. Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel. Food Funct 2020; 11:8648-8658. [DOI: 10.1039/d0fo01728k] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow.
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Affiliation(s)
- Aarti Ben Tobin
- Agriculture and Food
- CSIRO Commonwealth Scientific and Industrial Research Organisation
- Brisbane
- Australia
| | - Mihaela Mihnea
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | - Marie Hildenbrand
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | - Ana Miljkovic
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | | | - Epameinondas Xanthakis
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | - Patricia Lopez-Sanchez
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
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Kieserling K, Vu TM, Drusch S, Schalow S. Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.051] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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17
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Fadini AL, Dutra Alvim I, Paganotti KBDF, Bataglia da Silva L, Bonifácio Queiroz M, Miguel AMRDO, Rodrigues RAF. Optimization of the production of double-shell microparticles containing fish oil. FOOD SCI TECHNOL INT 2019; 25:359-369. [DOI: 10.1177/1082013219825890] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Ana Lúcia Fadini
- Institute of Food Technology (ITAL), Cereal Chocotec, Campinas, Brazil
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18
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Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.046] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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19
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Dickinson E. On the road to understanding and control of creaminess perception in food colloids. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Leverrier C, Moulin G, Cuvelier G, Almeida G. Assessment of deformability of soft plant cells by 3D imaging. FOOD STRUCTURE 2017. [DOI: 10.1016/j.foostr.2017.07.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Klug TV, Martínez-Sánchez A, Gómez PA, Collado E, Aguayo E, Artés F, Artés-Hernández F. Improving quality of an innovative pea puree by high hydrostatic pressure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4362-4369. [PMID: 28573756 DOI: 10.1002/jsfa.8454] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Revised: 03/24/2017] [Accepted: 05/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The food industry is continuously innovating to fulfill consumer demand for new, healthy, ready-to-eat products. Pea purees could satisfy this trend by increasing the intake of legumes, which are an important source of nutrients. Moreover, sensorial properties like viscosity could be improved by high hydrostatic pressure (HHP). In this study the effect of a boiling treatment (10 min) followed by HHP at 550 kPa (0, 5 or 10 min) on the rheological properties, associated with enzymatic activity and particle size, as well as on the microbial and sensory quality of a pea-based puree stored for 36 days at 5 °C, has been assessed. RESULTS The particle size of pea puree decreased after all processing treatments, but increased during storage in HHP-treated samples. Conversely, boiling treatment showed an increase in polygalacturonase activity at the end of the storage period, with a decrease in particle size, viscosity and stability. However, 5 min of 550 kPa HHP showed the highest mean particle size, mean surface diameter and viscosity regarding the remaining treatments. The microbial load remained low during storage. CONCLUSIONS HHP treatment can be used by the food industry to improve the rheological properties, viscosity and stability of pea purees. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Tâmmila Venzke Klug
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Ascensión Martínez-Sánchez
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Elena Collado
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Encarna Aguayo
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Francisco Artés
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Francisco Artés-Hernández
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
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22
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Leverrier C, Almeida G, Menut P, Cuvelier G. Design of Model Apple Cells Suspensions: Rheological Properties and Impact of the Continuous Phase. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9494-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Dello Staffolo M, Sato ACK, Cunha RL. Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1872-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Influence of Particle Size and Concentration on Rheological Behaviour of Reconstituted Apple Purees. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9434-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Roversi T, Piazza L. Supramolecular assemblies from plant cell polysaccharides: Self-healing and aging behavior. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hou J, Sun Y, Chen F, Yu L, Mao Q, Wang L, Guo X, Liu C. Analysis of microstructures and macrotextures for different apple cultivars based on parenchyma morphology. Microsc Res Tech 2016; 79:304-12. [PMID: 26873096 DOI: 10.1002/jemt.22631] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2015] [Revised: 01/14/2016] [Accepted: 01/17/2016] [Indexed: 11/05/2022]
Abstract
Fuji, Golden Delicious, and Jonagold parenchyma were imaged by confocal laser scanning microscopy to be extracted morphology characteristics, which were used to analyze the relationship with macrotexture of apples tested by penetration and compression. Before analyzing the relationship, the significantly different morphology parameters were reduced in dimensions by principal component analysis and were proved to be availably used for distinguishing the different apple cultivars. For compression results, cell did not absolutely determine the hardness in different apple cultivars, and the pore should also be taken into consideration. With the same size in cell feret diameter, the bigger the pore feret diameter was, the softer the apple became. If no difference existed in pore feret diameter size, the cultivar became harder with a narrower distribution in cell feret diameter. The texture parameters were compared with the roundness parameters in the same or inverse changing trends to explore the relationship. High correlations were found between the texture parameters (energy required in whole penetration (Wt), fracture force (Fp), crispness) and pore solidity (R(2) > 0.924, P < 0.001). Compactness of parenchyma played an important role in fruit texture. This research could provide the comprehension about relationship between microstructure and macrotexture of apple cultivars and morphological values for modeling apple parenchyma, contributing to numerical simulation for constitutive relation of fruit.
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Affiliation(s)
- Jumin Hou
- College of Food Science and Engineering, Jilin University, Changchun, Jilin, China
| | - Yonghai Sun
- College of Food Science and Engineering, Jilin University, Changchun, Jilin, China
| | - Fangyuan Chen
- College of Food Science and Engineering, Jilin University, Changchun, Jilin, China
| | - Libo Yu
- College of Food Science and Engineering, Jilin University, Changchun, Jilin, China
| | - Qian Mao
- College of Food Science and Engineering, Jilin University, Changchun, Jilin, China
| | - Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, Jilin, China
| | - Xiaolei Guo
- College of Food Science and Engineering, Jilin University, Changchun, Jilin, China
| | - Chao Liu
- College of Food Science and Engineering, Jilin University, Changchun, Jilin, China
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