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Sinkora M, Fanciullino AL, Bertin N, Giovinazzo R, Zuber F, Leca A, Rolland-Sabaté A, Page D. Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree. Food Res Int 2024; 189:114495. [PMID: 38876585 DOI: 10.1016/j.foodres.2024.114495] [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: 01/11/2024] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 06/16/2024]
Abstract
The texture of tomato products can be modified by choice of variety, their growing conditions and/or processing method, but no clear explanation exists of the mechanisms that transform fruit tissue, how they act on texture, or whether genetics and processing impact the same physical parameters. We therefore conducted a study that processed 4 varieties produced under low/high nitrogen supply, into puree using both hot and cold break processes. No specific rheological signature allows discrimination between cultivar-induced or process-induced textural changes, but that they can be distinguished by sensory analysis. Growth conditions impacted but was not sensory distinguished. Both caused significant variations in 7 of 11 physico-chemical parameters, but the order of importance of these traits controlling texture varied, depending on whether the cause was genetic or process-related. Analysis of alcohol insoluble solids revealed a specific signature in pectin composition and conformation that could be linked to particle aggregation in the presence of lycopene-rich particles.
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Affiliation(s)
- Miarka Sinkora
- INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France
| | - Anne-Laure Fanciullino
- INRAE, PSH, F-84000 Avignon, France; Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, F-49000 Angers, France
| | - Nadia Bertin
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, F-49000 Angers, France
| | - Robert Giovinazzo
- Société Nationale Interprofessionnelle de la Tomate, Avignon, France
| | - François Zuber
- ZA Aeroport, CTCPA Ctr Tech Conservat Prod Agr, F-84911 Avignon 9, France
| | - Alexandre Leca
- INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France
| | | | - David Page
- INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.
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2
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Liu X, Liang F, Wang BS, Ren FY, Wang W, Zhang C. Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes. Front Nutr 2024; 11:1375130. [PMID: 38826584 PMCID: PMC11141398 DOI: 10.3389/fnut.2024.1375130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Accepted: 05/06/2024] [Indexed: 06/04/2024] Open
Abstract
Introduction The effectiveness of ultra-high pressure (UHP) technology in retaining the flavor of fresh fruit and vegetable juices has been acknowledged in recent years. Along with previously hypothesized conclusions, the improvement in melon juice flavor may be linked to the reduction of its surface tension through UHP. Methods In this paper, the particle size, free-water percentage, and related thermodynamic parameters of melon juice were evaluated in a physical point for a deeper insight. Results The results showed that the UHP treatment of P2-2 (200 MPa for 20 min) raised the free water percentage by 7,000 times than the other treatments and both the melting enthalpy, binding constant and Gibbs free energy of P2-2 were minimized. This significantly increased the volatility of characteristic aromatic compounds in melon juice, resulting in a 1.2-5 times increase in the content of aromatic compounds in the gas phase of the P2-2 group compared to fresh melon juice.
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Affiliation(s)
- Xiao Liu
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-products), Beijing Technology and Business University (BTBU), Beijing, China
| | - Feng Liang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-products), Beijing Technology and Business University (BTBU), Beijing, China
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China
| | - Bing Su Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-products), Beijing Technology and Business University (BTBU), Beijing, China
| | - Fei Yue Ren
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-products), Beijing Technology and Business University (BTBU), Beijing, China
| | - Wei Wang
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China
| | - Chao Zhang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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3
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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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4
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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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5
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Short-term high temperature with shear produces tomato suspensions with desirable rheological properties. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110736] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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6
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Formulation engineering of food systems for 3D-printing applications - A review. Food Res Int 2021; 148:110585. [PMID: 34507730 DOI: 10.1016/j.foodres.2021.110585] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/21/2021] [Accepted: 07/01/2021] [Indexed: 11/23/2022]
Abstract
The efficient development of extrusion-based 3D-printing requires flexibility in both formulation- and process design. This task requires a fundamental understanding of the influence of material rheological properties on the extrusion process. Within this review, a qualitative toolbox for food extrusion is presented which provides guidelines for the formulation and engineering of extrusion processes in general and 3D-printing in particular. The toolbox is based on current knowledge of highly viscous food systems and the influence of individual components on the overall rheology. It includes the efficiency of particle packing, microstructure and the influence of shear rate, as well as the formation of self-supporting structures by gelation of the liquid phase and crowding of particles. Physical laws and semi-empirical equations are discussed to describe the rheology and relate relevant theory to the extrusion process. Practical information is presented, including examples of extrusion and 3D-printing of food and non-food systems. The qualitative extrusion toolbox provides a general framework for the emerging field of extrusion-based 3D-printing of food products. It can be used to identify which specific material and process parameters can be changed and how they may be altered to optimize the 3D-printing process. The general framework will assist researchers, as well as industry.
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Baeghbali S, Shahriari S, Pazuki G. Effect of pressure homogenization and modified starch on the viscosity of ketchup: Experimental and modeling. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Saeed Baeghbali
- Department of Food Science and Technology, Shahr‐e‐Qods Branch Islamic Azad University Tehran Iran
| | - Shahla Shahriari
- Department of Chemical Engineering, Shahr‐e‐Qods Branch Islamic Azad University Tehran Iran
| | - Gholamreza Pazuki
- Department of Chemical Engineering Amirkabir University of Technology (Tehran Polytechnic) Tehran Iran
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8
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Lu Y, Mu K, McClements DJ, Liang X, Liu X, Liu F. Fermentation of tomato juice improves in vitro bioaccessibility of lycopene. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104020] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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9
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Salehi F. Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1781167] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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10
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Effect of high pressure homogenization on mixed juice stability, rheology, physicochemical properties and microorganism reduction. Journal of Food Science and Technology 2020; 57:1944-1953. [PMID: 32327805 DOI: 10.1007/s13197-019-04230-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/17/2019] [Accepted: 12/26/2019] [Indexed: 12/19/2022]
Abstract
Cloud instability and loss of fresh-like appearance are important quality defects of cloudy mixed juices determining consumer acceptability. Therefore, the aim of this study was to investigate the feasibility of high pressure homogenization (HPH) for improving cloud stability, flow behavior and physicochemical characteristics as well as reducing spoilage microorganisms in a cloudy mixed juice, consisting of carrot, apple and peaches. HPH treatments included pressure of 25 MPa, 100 MPa, 140 MPa and 180 MPa, pass of 1 and 2 and inlet temperature of 25 °C and 40 °C, respectively. Results indicated that increasing pressure and pass improved cloud stability, while increasing temperature had negative effect. Herschel Bulkey model could be well fitted to viscosity related data. Compared with control (non-homogenized, NH) sample, HPH at 140 MPa and 25 °C for 1 pass resulted in three times higher flow behavior index. Increasing inlet temperature also resulted in enhancing flow behavior. Besides, total soluble solids content was not affected by HPH, even though pH and color showed slight changes. Compared with NH sample, HPH at 140 MPa resulted in 4 log10 and 3 log10 reductions in total plate count and yeasts and molds count respectively. Thus, HPH at 140 MPa could effectively be used for enhancing cloud stability, improving flow behavior and reducing microorganisms in cloudy mixed juices.
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11
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Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp. Foods 2019; 8:foods8100472. [PMID: 31658787 PMCID: PMC6835810 DOI: 10.3390/foods8100472] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 09/28/2019] [Accepted: 10/04/2019] [Indexed: 11/24/2022] Open
Abstract
The effects of high-pressure homogenization (HPH) on the structural, physical, and rheological properties of lily pulp (15%, w/w) were investigated. Different pressures ranging from 0 MPa to 100 MPa were used. The focus was on evaluating the changes in the particle size distribution (PSD), structure, pulp sedimentation behavior, serum cloudiness (SC), total soluble solids (TSS), color, and rheological behavior of the pulps. PSD analysis showed that the diameter of suspended lily particles significantly decreased with an increasing homogenization pressure. The suspended particles observed through optical microscopy became small after homogenization, highlighting the effect of HPH on disrupting the suspended particles. Compared with the untreated pulp, the SC and sedimentation velocity of the homogenized pulps decreased due to the disruption of the suspended particles. The effects of HPH on the sedimentation index and SC exhibited an asymptotic behavior similar to that of the changes in the particle size of lily pulp. Moreover, HPH processing reduced the viscosity of lily pulp and increased the TSS and lightness of the homogenized pulps. HPH significantly modified the structural, physical, and rheological properties of lily pulp. The pulp homogenized above 60 MPa had good suspension stability. This finding indicates that HPH technology can be used to improve the stability of lily pulp.
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12
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Moscovici Joubran A, Katz IH, Okun Z, Davidovich-Pinhas M, Shpigelman A. The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102203] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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13
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Wu B, Patel B, Fei X, Jones O, Campanella O, Reuhs B. Variations in physical-chemical properties of tomato suspensions from industrial processing. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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14
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Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products. Int J Anal Chem 2018; 2018:5081938. [PMID: 29743890 PMCID: PMC5878879 DOI: 10.1155/2018/5081938] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Revised: 12/29/2017] [Accepted: 01/22/2018] [Indexed: 11/17/2022] Open
Abstract
This study investigated the effects of high shear and high pressure homogenization on the rheological properties (steady shear viscosity, storage and loss modulus, and deformation) and homogeneity in tomato fiber suspensions. The tomato fiber suspensions at different concentrations (0.1%-1%, w/w) were subjected to high shear and high pressure homogenization and the morphology (distribution of fiber particles), rheological properties, and color parameters of the homogenized suspensions were measured. The homogenized suspensions were significantly more uniform compared to unhomogenized suspension. The homogenized suspensions were found to better resist the deformation caused by external stress (creep behavior). The apparent viscosity and storage and loss modulus of homogenized tomato fiber suspension are comparable with those of commercial tomato ketchup even at the fiber concentration as low as 0.5% (w/w), implying the possibility of using tomato fiber as thickener. The model tomato sauce produced using tomato fiber showed desirable consistency and color. These results indicate that the application of tomato fiber in tomato-based food products would be desirable and beneficial.
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15
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Ojha KS, Tiwari BK, O'Donnell CP. Effect of Ultrasound Technology on Food and Nutritional Quality. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 84:207-240. [PMID: 29555070 DOI: 10.1016/bs.afnr.2018.01.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality.
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Affiliation(s)
- Kumari S Ojha
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland; School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland.
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
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16
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Bot F, Calligaris S, Cortella G, Nocera F, Peressini D, Anese M. Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Santiago JSJ, Jamsazzadeh Kermani Z, Xu F, Van Loey AM, Hendrickx ME. The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Duvarci OC, Yazar G, Kokini JL. The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS). J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.02.027] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Duvarci OC, Yazar G, Kokini JL. The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks). Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.08.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Belović M, Pajić-Lijaković I, Torbica A, Mastilović J, Pećinar I. The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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van der Sman RGM. Filler functionality in edible solid foams. Adv Colloid Interface Sci 2016; 231:23-35. [PMID: 27067462 DOI: 10.1016/j.cis.2016.03.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 03/12/2016] [Accepted: 03/13/2016] [Indexed: 11/16/2022]
Abstract
We review the functionality of particulate ingredients in edible brittle foams, such as expanded starchy snacks. In food science and industry there is not a complete awareness of the full functionality of these filler ingredients, which can be fibers, proteins, starch granules and whole grains. But, we show that much can be learned about that from the field of synthetic polymeric foams with (nano)fillers. For edible brittle foams the enhancement of mechanical strength by filler ingredients is less relevant compared to the additional functionalities such as 1) the promotion of bubble nucleation and 2) cell opening-which are much more relevant for the snack texture. The survey of particulate ingredients added to snack formulations shows that they cannot be viewed as inert fillers, because of their strong hygroscopic properties. Hence, these fillers will compete with starch for water, and that will modify the glass transition and boiling point, which are important factors for snack expansion. Filler properties can be modified via extrusion, but it is better if that processing step is decoupled from the subsequent processing steps as mixing and expansion. Several filler ingredients are also added because of their nutritional value, but can have adverse effect on snack expansion. These adverse effects can be reduced if the increase of nutritional value is decoupled from other filler functionality via compartmentalization using micropellets.
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Affiliation(s)
- R G M van der Sman
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Netherlands.
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22
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Rojas ML, Leite TS, Cristianini M, Alvim ID, Augusto PE. Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.011] [Citation(s) in RCA: 112] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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23
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Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.025] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Tuning Physical Properties of Tomato Puree by Fortification with Grape Skin Antioxidant Dietary Fiber. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1510-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Glicerina V, Balestra F, Dalla Rosa M, Romani S. Effect of manufacturing process on the microstructural and rheological properties of milk chocolate. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.06.039] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9385-9] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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Leite TS, Augusto PE, Cristianini M. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.08.005] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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Moelants KR, Cardinaels R, Van Buggenhout S, Van Loey AM, Moldenaers P, Hendrickx ME. A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions. Compr Rev Food Sci Food Saf 2014; 13:241-260. [DOI: 10.1111/1541-4337.12059] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2013] [Accepted: 01/03/2014] [Indexed: 11/27/2022]
Affiliation(s)
- Katlijn R.N. Moelants
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe); Dept. of Microbial and Molecular Systems (M2S), KU Leuven; Kasteelpark Arenberg 22 PB 2457 3001 Leuven Belgium
| | - Ruth Cardinaels
- Soft Matter, Rheology and Technology; Dept. of Chemical Engineering, KU Leuven; Willem de Croylaan 46 PB 2423 3001 Leuven Belgium
| | - Sandy Van Buggenhout
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe); Dept. of Microbial and Molecular Systems (M2S), KU Leuven; Kasteelpark Arenberg 22 PB 2457 3001 Leuven Belgium
| | - Ann M. Van Loey
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe); Dept. of Microbial and Molecular Systems (M2S), KU Leuven; Kasteelpark Arenberg 22 PB 2457 3001 Leuven Belgium
| | - Paula Moldenaers
- Soft Matter, Rheology and Technology; Dept. of Chemical Engineering, KU Leuven; Willem de Croylaan 46 PB 2423 3001 Leuven Belgium
| | - Marc E. Hendrickx
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe); Dept. of Microbial and Molecular Systems (M2S), KU Leuven; Kasteelpark Arenberg 22 PB 2457 3001 Leuven Belgium
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Ahmed J, Al-Foudari M, Al-Salman F, Almusallam AS. Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.030] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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Augusto PE, Ibarz A, Cristianini M. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.06.027] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Castro A, Bergenståhl B, Tornberg E. Effect of heat treatment and homogenization on the rheological properties of aqueous parsnip suspensions. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.02.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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33
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Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1070-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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34
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Augusto PE, Ibarz A, Cristianini M. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.07.025] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Dietary fiber, fructooligosaccharides, and physicochemical properties of homogenized aqueous suspensions of yacon (Smallanthus sonchifolius). Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.10.048] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Augusto PE, Ibarz A, Cristianini M. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.03.015] [Citation(s) in RCA: 112] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Augusto PE, Ibarz A, Cristianini M. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.02.033] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Mert B. Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.10.021] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Moelants KRN, Cardinaels R, Jolie RP, Verrijssen TAJ, Van Buggenhout S, Zumalacarregui LM, Van Loey AM, Moldenaers P, Hendrickx ME. Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0718-0] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Lopez-Sanchez P, Farr R. Power Laws in the Elasticity and Yielding of Plant Particle Suspensions. FOOD BIOPHYS 2011. [DOI: 10.1007/s11483-011-9238-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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