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Hutchings S, Alfante R, Jacob N, Loveday SM. Dairy versus non-dairy cheese texture: Sensory and instrumental contrasts. J Texture Stud 2024; 55:e12863. [PMID: 39192308 DOI: 10.1111/jtxs.12863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2024] [Revised: 07/17/2024] [Accepted: 07/22/2024] [Indexed: 08/29/2024]
Abstract
With growing consumer demand for plant-based products that mimic the eating experience of animal-based products, there is a need for improvement in instrumental measurements of sensory texture. This study aimed to characterize textural differences between dairy and non-dairy cheeses, and to investigate whether Large Amplitude Oscillatory Shear (LAOS) rheometry could discriminate sensory texture better than Texture profile analysis. Commercial dairy and non-dairy cheddar, mozzarella, and cream cheese were selected to provide a wide range of textures. Sensory evaluation used the check-all-that-apply methodology with 73 consumers. Texture profile analysis force-distance data were analyzed empirically, and also converted to stress and strain (see https://shiny.csiro.au/texture_dash). The major textural differences between dairy and non-dairy cheddar were related to structural cohesion, according to both instrumental measures (dairy cheddar had 1.5-fold higher failure stress and 2.2-fold higher failure strain) and sensory measurements (dairy cheddar was more chewy and less crumbly). In contrast, cream cheeses showed similar textural properties using sensory testing but significant instrumental differences (non-dairy cream cheese had 5.7-fold higher modulus of deformability, 4.7-fold higher failure stress). For mozzarella, there were large differences in both sensory attributes (chewy, crumbly, jelly-like, stretchy) and instrumental parameters (13.6-fold difference in modulus, 2.7-fold difference in failure stress). LAOS rheometry gave insights into the mechanisms by which samples absorbed or dissipated mechanical energy at nonlinear strains. The LAOS parameterG 3 ' / G 1 ' $$ {G}_3^{\prime }/{G}_1^{\prime } $$ correlated well with sensory attributes creamy, fatty/oily, and moist, indicating the potential of this technique to measure structural phenomena linked to sensory attributes that resonate with consumers.
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Affiliation(s)
| | - Renna Alfante
- Massey University Campus, Palmerston North, New Zealand
| | - Noby Jacob
- Massey University Campus, Palmerston North, New Zealand
| | - Simon M Loveday
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, VIC, Australia
- Excellence, Massey University, Palmerston North, New Zealand
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Amankwaah VA, Williamson S, Reynolds R, Ibrahem R, Pecota KV, Zhang X, Olukolu BA, Truong VD, Carey E, Felde TZ, Ssali R, Yencho GC. Development of NIRS calibration curves for sugars in baked sweetpotato. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4801-4807. [PMID: 37340988 DOI: 10.1002/jsfa.12800] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/09/2023] [Accepted: 06/21/2023] [Indexed: 06/22/2023]
Abstract
BACKGROUND Variability in sugar content between raw and cooked sweetpotato storage roots impact nutritional and dietary importance with implications for consumer preference. High-throughput phenotyping is required to breed varieties that satisfy consumer preferences. RESULTS Near-infrared reflectance spectroscopy (NIRS) calibration curves were developed for analysing sugars in baked storage roots using 147 genotypes from a population segregating for sugar content and other traits. The NIRS prediction curves had high coefficients of determination in calibration (R2 c) of 0.96 (glucose), 0.93 (fructose), 0.96 (sucrose), and 0.96 (maltose). The corresponding coefficients of determination for cross-validation (R2 cv) were 0.92 (glucose), 0.89 (fructose), 0.96 (sucrose) and 0.93 (maltose) and were similar to the R2 c for all sugars measured. The ratios of the standard deviation of the reference set to the standard error of cross-validation were greater than three for all sugars. These results confirm the applicability of the NIRS curves in efficiently determining sugar content in baked sweetpotato storage roots. External validation was performed on an additional 70 genotypes. Coefficients of determination (r2) were 0.88 (glucose), 0.88 (fructose), 0.86 (sucrose) and 0.49 (maltose). The results were comparable to those found for the calibration and cross-validation in fructose, glucose, and sucrose, but were moderate for maltose due to the low variability of maltose content in the population. CONCLUSIONS NIRS can be used for screening sugar content in baked sweetpotato storage roots in breeding programs and can be used to assist with the development of improved sweetpotato varieties that better meet consumer preferences. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Victor A Amankwaah
- CSIR - Crops Research Institute, Kumasi, Ghana
- Department of Horticultural Science, NC State University, Raleigh, NC, USA
| | - Sharon Williamson
- Department of Horticultural Science, NC State University, Raleigh, NC, USA
| | - Rong Reynolds
- USDA-ARS, Food Science Research Unit, NC State University, Raleigh, NC, USA
| | - Ragy Ibrahem
- Department of Horticultural Science, NC State University, Raleigh, NC, USA
| | - Kenneth V Pecota
- Department of Horticultural Science, NC State University, Raleigh, NC, USA
| | - Xiaofei Zhang
- CIAT International Centre for Tropical Agriculture (CIAT), Cali, Colombia
| | - Bode A Olukolu
- Department of Entomology and Plant Pathology, University of Tennessee, Knoxville, TN, USA
| | - Van-Den Truong
- USDA-ARS, Food Science Research Unit, NC State University, Raleigh, NC, USA
| | - Edward Carey
- Reputed Agric4Dev Stichting and Foundation, International Potato Centre (CIP), Kumasi, Ghana
| | | | - Reuben Ssali
- International Potato Centre (CIP), Kampala, Uganda
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Cai Z, Wang Z, Zhang M, Zhang A, Ye G, Liang S, Ren X. Texture Analysis of Chinese Dried Noodles during Drying Based on Acoustic-Mechanical Detection Methods. Foods 2024; 13:268. [PMID: 38254570 PMCID: PMC10815251 DOI: 10.3390/foods13020268] [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: 11/07/2023] [Revised: 11/29/2023] [Accepted: 12/01/2023] [Indexed: 01/24/2024] Open
Abstract
To better understand the textural transformation of Chinese dried noodles during the drying process, a convenient acoustic-force detection method was established. By comparing the breaking point, it was possible to determine the time-scale correlation between the force-displacement curves and acoustic spectrograms. The acoustic eigenvalues showed a consistent upward trend with the mechanical parameters during the drying process. With a wave crest reaching 152.8 dB and a signal maximum reaching 0.072, the structural stability of the dried noodles hardly induces a higher acoustic response. This suggests that the mechanical strength and rigidity of the dried noodles undergo minimal changes during this period. In comparison to the mechanical parameters, the acoustic eigenvalues accurately describe the changes in texture of dried noodles under various drying conditions, moreover, the sound threshold also provides a more effective response to the dried noodles' structural strength threshold. Therefore, the acoustic detection method can be applied to assist the conventional mechanical measurement in the field of the texture evaluation of dried food.
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Affiliation(s)
- Zhendong Cai
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
| | - Zhenhua Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
| | - Min Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
| | - Aojie Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
| | - Guodong Ye
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
| | - Shan Liang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
| | - Xin Ren
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China; (Z.C.); (Z.W.); (A.Z.); (G.Y.); (S.L.); (X.R.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China
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Nedomová Š, Trnka J, Kouřilová V, Dufková R, Votava J, Hřivna L, Kumbár V, Buchar J. Acoustic properties and low strain rate behavior of different types of chocolate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2189087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Affiliation(s)
- Šárka Nedomová
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Jan Trnka
- Institute of Thermomechanics, Czech Academy of Science, Prague, Czech Republic
| | - Veronika Kouřilová
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Renáta Dufková
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Jiří Votava
- Department of Technology and Automobile Transport (section Physics), Mendel University in Brno, Brno, Czech Republic
| | - Luděk Hřivna
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Vojtěch Kumbár
- Department of Technology and Automobile Transport (section Physics), Mendel University in Brno, Brno, Czech Republic
| | - Jaroslav Buchar
- Department of Technology and Automobile Transport (section Physics), Mendel University in Brno, Brno, Czech Republic
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Zhang M, Bai B, Cheng H, Ye X, Chang J, Chen S, Chen J. A method for gel grade determination and application evaluation of two citrus pectins. Int J Biol Macromol 2023; 250:126129. [PMID: 37541470 DOI: 10.1016/j.ijbiomac.2023.126129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 07/14/2023] [Accepted: 08/02/2023] [Indexed: 08/06/2023]
Abstract
Citrus paradisi Macf. cv. Changshanhuyou and Citrus paradisi Macf. cv. Star Ruby are two emerging processed citrus fruits. The processing produces lots of peel wastes rich in pectin. While more attentions were paid on pectin's functional properties, the quality about commercial application like gel grade was little investigated. In this study, we established a method for gel grade determination based on texture analyzer, the new method is economical and can be used on a large scale in the laboratory. The commercial application related qualities of two citrus pectins were also studied in detail. The results showed that the yields of Changshanhuyou and Star Ruby pectins (CHP and SRP) were 20.23 % and 18.33 %, respectively. The indexes of CHP and SRP mostly were in line with the commodity standards, except the dry weight loss. The gel grades of CHP and SRP determined by the new method were 109.9 and 96.8, respectively. The CHP aqueous solution exhibited higher apparent viscosity and better performance in stabilizing acidified milk drink (AMD) compared with commercial pectin. From the view of commercial application related qualities and functional properties, CHP could be a good potential commercial pectin.
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Affiliation(s)
- Meng Zhang
- College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Bingyao Bai
- College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Xingqian Ye
- College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Jianguo Chang
- Yantai DSM Andre Pectin Co., Ltd., Yantai 264100, China
| | - Shiguo Chen
- College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Jianle Chen
- College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China.
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6
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Bogdan C, Hales D, Cornilă A, Casian T, Iovanov R, Tomuță I, Iurian S. Texture analysis – a versatile tool for pharmaceutical evaluation of solid oral dosage forms. Int J Pharm 2023; 638:122916. [PMID: 37019322 DOI: 10.1016/j.ijpharm.2023.122916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/25/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
In the past few decades, texture analysis (TA) has gained importance as a valuable method for the characterization of solid oral dosage forms. As a result, an increasing number of scientific publications describe the textural methods that evaluate the extremely diverse category of solid pharmaceutical products. Within the current work, the use of texture analysis in the characterization of solid oral dosage forms is summarised with a focus on the evaluation of intermediate and finished oral pharmaceutical products. Several texture methods are reviewed regarding the applications in mechanical characterization, and mucoadhesion testing, but also in estimating the disintegration time and in vivo specific features of oral dosage forms. As there are no pharmacopoeial standards for pharmaceutical products tested through texture analysis, and there are important differences between reported results due to different experimental conditions, the choice of testing protocol and parameters is challenging. Thereby, this work aims to guide the research scientists and quality assurance professionals involved in different stages of drug development into the selection of optimal texture methodologies depending on the product characteristics and quality control needs.
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Affiliation(s)
- Cătălina Bogdan
- Department of Dermopharmacy and Cosmetics, Faculty of Pharmacy, "Iuliu Haţieganu" University of Medicine and Pharmacy, 12 I. Creangă Street, 400010 Cluj-Napoca, Romania
| | - Dana Hales
- Department of Pharmaceutical Technology and Biopharmacy, Faculty of Pharmacy, "Iuliu Hațieganu" University of Medicine and Pharmacy, 41 V. Babes Street, 400012 Cluj-Napoca, Romania.
| | - Andreea Cornilă
- Department of Pharmaceutical Technology and Biopharmacy, Faculty of Pharmacy, "Iuliu Hațieganu" University of Medicine and Pharmacy, 41 V. Babes Street, 400012 Cluj-Napoca, Romania
| | - Tibor Casian
- Department of Pharmaceutical Technology and Biopharmacy, Faculty of Pharmacy, "Iuliu Hațieganu" University of Medicine and Pharmacy, 41 V. Babes Street, 400012 Cluj-Napoca, Romania
| | - Rareș Iovanov
- Department of Pharmaceutical Technology and Biopharmacy, Faculty of Pharmacy, "Iuliu Hațieganu" University of Medicine and Pharmacy, 41 V. Babes Street, 400012 Cluj-Napoca, Romania
| | - Ioan Tomuță
- Department of Pharmaceutical Technology and Biopharmacy, Faculty of Pharmacy, "Iuliu Hațieganu" University of Medicine and Pharmacy, 41 V. Babes Street, 400012 Cluj-Napoca, Romania
| | - Sonia Iurian
- Department of Pharmaceutical Technology and Biopharmacy, Faculty of Pharmacy, "Iuliu Hațieganu" University of Medicine and Pharmacy, 41 V. Babes Street, 400012 Cluj-Napoca, Romania
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7
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Rocha RS, Mahieu B, Tavares Filho ER, Zacarchenco PB, Freitas MQ, Mársico ET, Pimentel TC, Esmerino EA, Cruz AG. Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating. Food Res Int 2023; 165:112517. [PMID: 36869518 DOI: 10.1016/j.foodres.2023.112517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/10/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
Flavored milk drink is a popular dairy product traditionally processed by pasteurization, which is a safe and robust process. Still, it can imply a greater energy expenditure and a more significant sensorial alteration. Ohmic heating (OH) has been proposed as an alternative to dairy processing, including flavored milk drink. However, its impact on sensory characteristics needs to be evidenced. This study used Free Comment, an underexplored methodology in sensory studies, to characterize five samples of high-protein vanilla-flavored milk drink: PAST (conventional pasteurization 72 °C/15 s); OH6 (ohmic heating at 5.22 V/cm); OH8 (ohmic heating at 6.96 V/cm); OH10 (ohmic heating at 8.70 V/cm), and OH12 (ohmic heating at 10.43 V/cm). Free Comment raised similar descriptors to those found in studies that used more consolidated descriptive methods. The employed statistical approach allowed observation that pasteurization and OH treatment have different effects on the sensory profile of products, and the electrical field strength of OH also has a significant impact. PAST was slightly to moderately negatively associated with "acid taste," "fresh milk taste," "smoothness," "sweet taste," "vanilla flavor," "vanilla aroma," "viscous," and "white color." On the other hand, OH processing with more intense electric fields (OH10 and OH12) produced flavored milk drinks strongly associated with the "in natura" milk descriptors ("fresh milk aroma" and "fresh milk taste"). Furthermore, the products were characterized by the descriptors "homogeneous," "sweet aroma," "sweet taste," "vanilla aroma," "white color," "vanilla taste," and "smoothness." In parallel, less intense electric fields (OH6 and OH8) produced samples more associated with a bitter taste, viscosity, and lumps presence. Sweet taste and fresh milk taste were the drivers of liking. In conclusion, OH with more intense electric fields (OH10 and OH12) was promising in flavored milk drink processing. Furthermore, the free comment was a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to OH.
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Affiliation(s)
- Ramon S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | | | - Elson R Tavares Filho
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Patrícia B Zacarchenco
- Instituto de Tecnologia de Alimentos (ITAL), Centro de Tecnologia de Laticínios, 13070-178, Campinas, São Paulo, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia do Paraná (IFPR), Paranavaí, Paraná 87703-536, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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Kaczyński ŁK, Cais-Sokolińska D, Bielska P, Teichert J, Biegalski J, Yiğit A, Chudy S. The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04211-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Abstract
AbstractIn this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of consumers. Using descriptive sensory analysis and instrumental assessment, the texture profile of goat’s milk salad cheese was compared to cow’s milk salad cheese and Feta cheese. Texture measurements confirmed that goat’s cheese compared to cow’s cheese had more softness and less hardness, and Feta cheese had the highest whiteness index compared to the other cheeses. Goat’s milk salad cheese was much less acceptable to consumers compared to cow’s milk cheese and Feta cheese. Consumers also indicated that the hardness of goat’s cheese was lower than that of cow’s cheese and Feta cheese. A reduction in “stickiness” in comparison with cow’s cheese was also reported; however, it was much higher than that for Feta cheese. The “fracturability” and “graininess” of goat’s cheese was similar to cow’s cheese. Emotional profile analysis showed that goat’s cheese evokes mainly negative emotions. Consumers indicated only one positive emotion in the case of this cheese, which was “healthy”. The most frequently mentioned emotions after the consumption of goat’s cheese were “upset”, “disgusted” and “worried”. Many consumers also indicated “disappointed” and “angry”, which did not occur after the consumption of cow’s cheese. This research shows how important it is to combine several analyses and techniques when evaluating dairy products, including salad cheeses. It is also important that consumer research is enriched by emotional profiling.
Graphical abstract
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Lahaye M, Thoulouze L, Calatraba M, Gauclain T, Falourd X, Le-Quere JM, Foucat L, Bauduin R. What are the determining factors controlling the juice yield of cider apple? A multimodal and multiscale investigation. Food Chem 2023; 420:135649. [PMID: 37080111 DOI: 10.1016/j.foodchem.2023.135649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 02/01/2023] [Accepted: 02/05/2023] [Indexed: 02/10/2023]
Abstract
Apple cider juice yield at harvest and after 15 and 30 days of storage durations was studied by analyzing the mechanical properties of fresh and plasmolyzed flesh, water distribution, cell wall polysaccharide composition and organization of the apples; in this study, the apple varieties used were Avrolles, Douce coetligne, Douce moen, Judor, Petit jaune. Juice yield mainly depended on the apple variety and the storage duration. Cellulose organization and cell wall pectin hydration were affected by ripening and are related to fruit firmness. Flesh viscoelastic mechanical properties were not general indications of juice yields. However, these properties helped distinguish the varieties according to flesh damage caused by ice crystals upon freezing. Cell encapsulation of the juice in the flesh contributed to lower yields. The apple variety and harvesting mode are recommended as a means to better control juice yield variations.
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Chaiyachet OA, Wongtham K, Sangkasame K. Bacterial cellulose production from Komagataeibacter xylinus TISTR 1011 and Komagataeibacter nataicola TISTR 975 using yam bean juice as a nutrient source. J GEN APPL MICROBIOL 2023; 68:225-231. [PMID: 35691844 DOI: 10.2323/jgam.2022.05.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The present study investigated the efficacy of bacterial cellulose production by K. xylinus TISTR 1011 and K. nataicola TISTR 975 using yam bean juice as a nutrient source, and the physicochemical and sensory characteristics of bacterial cellulose were examined. Bacterial cellulose content, production yield, and production rate were significantly higher when K. xylinus TISTR 1011 rather than K. nataicola TISTR 975 was used as the bacterial strain. The analysis of physicochemical characteristics revealed that bacterial cellulose produced by K. xylinus TISTR 1011 using yam bean juice medium had higher scores for CIE L*, a*, and b* values, wet weight, moisture content, firmness, and gel strength than bacterial cellulose produced by K. nataicola TISTR 975. In contrast, sensory evaluation showed that the acceptability scores and preference of all attributes of bacterial cellulose produced by K. nataicola TISTR 975 using yam bean juice medium were higher than those of bacterial cellulose produced by K. xylinus TISTR 1011. The results of this study indicate that yam bean juice from yam bean tubers, an alternative raw material agricultural product, can be used as a nutrient source for producing bacterial cellulose or nata by Komagataeibacter strains.
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Affiliation(s)
- Orn Anong Chaiyachet
- Division of Biology, Faculty of Science and Technology, Rajabhat Maha Sarakham University.,Division of Biotechnology, Faculty of Science and Technology, Rajabhat Maha Sarakham University
| | - Ketsara Wongtham
- Division of Biology, Faculty of Education, Rajabhat Maha Sarakham University
| | - Komsan Sangkasame
- Division of Biology, Faculty of Education, Rajabhat Maha Sarakham University
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11
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Ding Y, Jiang Y, Zhong Y, Wang D, Deng Y, Meng F, Li Y, Zhang M, Zhang C. Preparation of garlic stem cellulose nanocrystal/leaf extract/chitosan film for black garlic preservation by electrostatic spraying. Int J Biol Macromol 2023; 225:518-525. [PMID: 36395950 DOI: 10.1016/j.ijbiomac.2022.11.108] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022]
Abstract
In this study, a novel active chitosan (CH) packaging film that incorporates garlic leaf extract (GL) and stem cellulose nanocrystals (CNC) was prepared. The addition of CNC to the CH film increased its tensile strength, hydrophilicity, thermal stability, and water/oxygen barrier and decreased its water contact angle and weight-loss rate, while the addition of GL greatly enhanced its antioxidant and antibacterial activities. SEM and AFM analyses showed that the CNC agglomerates and deposits in the lower layer and the surface roughness of the film was the highest at 1.2 % concentration. The optimal composition of the film was determined to be 0.8 % CNC and 4 % GL by the fuzzy mathematics evaluation method. Then, black garlic was preserved with the optimized coating by electrostatic spraying and was found to slow water loss and migration, while its excellent antioxidant activities decreased the degree of browning during 90 d of storage.
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Affiliation(s)
- Yanfang Ding
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610213, China
| | - Yongli Jiang
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
| | - Yu Zhong
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Danfeng Wang
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yun Deng
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610213, China.
| | - Fanbing Meng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yuncheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Minyan Zhang
- Eryuan County Inspection and Testing Institute, Yunnan 671299, China
| | - Chunrong Zhang
- Eryuan County Inspection and Testing Institute, Yunnan 671299, China
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12
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Kutlu N, Pandiselvam R, Saka I, Kamiloglu A, Sahni P, Kothakota A. Impact of different microwave treatments on food texture. J Texture Stud 2022; 53:709-736. [PMID: 34580867 DOI: 10.1111/jtxs.12635] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 12/16/2022]
Abstract
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Turkey
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Prashant Sahni
- Department of Food Science and Technology, IK Gujral Punjab Technical University, Jalandhar, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
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13
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Aslam R, Alam MS, Kaur J, Panayampadan AS, Dar OI, Kothakota A, Pandiselvam R. Understanding the effects of ultrasound processng on texture and rheological properties of food. J Texture Stud 2022; 53:775-799. [PMID: 34747028 DOI: 10.1111/jtxs.12644] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 12/30/2022]
Abstract
The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.
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Affiliation(s)
- Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Mohammed Shafiq Alam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Jaspreet Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Afthab Saeed Panayampadan
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Owias Iqbal Dar
- Aquatic Toxicology Lab, Department of Zoology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
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14
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Kaur G, Sidhu GK, Kaur P, Kaur A. Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels. J Texture Stud 2022; 53:908-922. [PMID: 36053754 DOI: 10.1111/jtxs.12713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 06/28/2022] [Accepted: 08/11/2022] [Indexed: 12/30/2022]
Abstract
The present study was conducted to evaluate the influence of ozonation, roasting and their combination on the moisture content, color, functional, structural, textural components, and aflatoxins in groundnut kernels. Samples were subjected to three treatments namely, dry roasting (R): 166°C for 7 min; gaseous ozone treatment (O): 6 mg/L for 30 min; combined ozonation-roasting (OR): gaseous ozonation at 6 mg/L for 30 min followed by dry roasting at 166°C for 7 min. The ozonated-roasted samples had the lowest moisture content (3.45%), the highest total phenolic content (4.18 mg gallic acid equivalents/100 g), and antioxidants capacity (69.59%). The treatments did not induce significant changes in color of kernels (p < .05). Scanning electron microscopy indicated cracking of granules in roasted and swelling in ozonated kernels whereas more uniform orientation of granules was observed in ozonated-roasted kernels. Roasted and ozonated kernels indicated a significant reduction of fracturability force to 54.60 and 14.11%, respectively, whereas ozonated-roasted samples demonstrated a nonsignificant increase (4.37%). An increase in wave number of ozonated samples to 3,289.37 cm-1 in Fourier transform infrared (FTIR) spectrum (FTIR) indicated stretching in OH groups. FTIR spectrum of ozonated-roasted kernels suggested the formation of a new compound with CC and CC groups. The major aflatoxin B1 was reduced to maximum, that is, 100% in ozonated-roasted kernels followed by ozonated (80.95%) and roasted (57.14%) samples. The findings indicate that the ozonation-roasting treatment had a prominent role in the enhancement of functional compounds, structural and textural attributes along with the considerable reduction in aflatoxin content.
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Affiliation(s)
- Gurjeet Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Gagandeep Kaur Sidhu
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Preetinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Amarjit Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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15
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A new method for reconstructing the 3D shape of single cells in fruit. Food Res Int 2022; 162:112017. [DOI: 10.1016/j.foodres.2022.112017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/15/2022]
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16
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Miles BL, Berkowitz K, Mueller H, Simons CT. Assessing tactile acuity in oral tissues: Challenges of stimulus development. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104630] [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]
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17
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Prediction of Date Fruit Quality Attributes during Cold Storage Based on Their Electrical Properties Using Artificial Neural Networks Models. Foods 2022; 11:foods11111666. [PMID: 35681416 PMCID: PMC9180397 DOI: 10.3390/foods11111666] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 05/30/2022] [Accepted: 06/02/2022] [Indexed: 02/04/2023] Open
Abstract
Evaluating and predicting date fruit quality during cold storage is critical for ensuring a steady supply of high-quality fruits to meet market demands. The traditional destructive methods take time in the laboratory, and the results are based on one specific parameter being tested. Modern modeling techniques, such as Machine Learning (ML) algorithms, offer unique benefits in nondestructive methods for food safety detection and predicting quality attributes. In addition, the electrical properties of agricultural products provide crucial information about the interior structures of biological tissues and their physicochemical status. Therefore, this study aimed to use an alternative approach to predict physicochemical properties, i.e., the pH, total soluble solids (TSS), water activity (aw), and moisture content (MC) of date fruits (Tamar), during cold storage based on their electrical properties using Artificial Neural Networks (ANNs), which is the most popular ML technique. Ten date fruit cultivars were studied to collect data for the targeted parameters at different cold storage times (0, 2, 4, and 6 months) to train and test the ANNs models. The electrical properties of the date fruits were measured using a high-precision LCR (inductance, capacitance, and resistance) meter from 10 Hz to 100 kHz. The ANNs models were compared with a Multiple Linear Regression (MLR) at all testing frequencies of the electrical properties. The MLR models were less accurate than ANNs models in predicting fruit pH and had low performance and weak predictive ability for the TSS, aw, and MC at all testing frequencies. The optimal ANNs prediction model consisted of the input layer with 14 neurons, one hidden layer with 15 neurons, and the output layer with 4 neurons, which was determined depending on the measurements of the electrical properties at a 10 kHz testing frequency. This optimal ANNs model was able to predict the pH with R2 = 0.938 and RMSE = 0.121, TSS with R2 = 0.954 and RMSE = 2.946, aw with R2 = 0.876 and RMSE = 0.020, and MC with R2 = 0.855 and RMSE = 0.803 b by using the measured electrical properties. The developed ANNs model is a powerful tool for predicting fruit quality attributes after learning from the experimental measurement parameters. It can be suggested to efficiently predict the pH, total soluble solids, water activity, and moisture content of date fruits based on their electrical properties at 10 kHz.
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18
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Asaithambi N, Singha P, Singh SK. Recent application of protein hydrolysates in food texture modification. Crit Rev Food Sci Nutr 2022; 63:10412-10443. [PMID: 35653113 DOI: 10.1080/10408398.2022.2081665] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The demand for clean labels has increased the importance of natural texture modifying ingredients. Proteins are unique compounds that can impart unique textural and structural changes in food. However, lack of solubility and extensive aggregability of proteins have increased the demand for enzymatically hydrolyzed proteins, to impart functional and structural modifications to food products. The review elaborates the recent application of various proteins, protein hydrolysates, and their role in texture modification. The impact of protein hydrolysates interaction with other food macromolecules, the effect of pretreatments, and dependence of various protein functionalities on textural and structural modification of food products with controlled enzymatic hydrolysis are explained in detail. Many researchers have acknowledged the positive effect of enzymatically hydrolyzed proteins on texture modification over natural protein. With enzymatic hydrolysis, various textural properties including foaming, gelling, emulsifying, water holding capacity have been effectively improved. It is evident that each protein is unique and imparts exceptional structural changes to different food products. Thus, selection of protein requires a fundamental understanding of its structure-substrate property relation. For wider applicability in the industrial sector, more studies on interactions at the molecular level, dosage, functionality changes, and sensorial attributes of protein hydrolysates in food systems are required.
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Affiliation(s)
- Niveditha Asaithambi
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela, India
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19
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Impact of radio frequency treatment on textural properties of food products: An updated review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Qin Z, Pan J, Li J, Sun J, Khoo HE, Dong X. Effects of 1‐methylcyclopropene and abscisic acid treatments on texture properties and microstructures of postharvest tangerine (
Citrus reticulata
cv. Orah). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ziyi Qin
- Guangxi Key Laboratory of Electrochemical and Magneto‐chemical Functional Materials, College of Chemistry and Bioengineering Guilin University of Technology Guilin China
| | - Jiali Pan
- Guangxi Key Laboratory of Electrochemical and Magneto‐chemical Functional Materials, College of Chemistry and Bioengineering Guilin University of Technology Guilin China
| | - Jing Li
- Guangxi Key Laboratory of Electrochemical and Magneto‐chemical Functional Materials, College of Chemistry and Bioengineering Guilin University of Technology Guilin China
- South Asia Branch of National Engineering Center of Dairy for Maternal and Child Health Guilin University of Technology Guilin China
| | - Jian Sun
- Agro‐food Science and Technology Research Institute Guangxi Academy of Agricultural Sciences Nanning China
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing Technology Nanning China
| | - Hock Eng Khoo
- Guangxi Key Laboratory of Electrochemical and Magneto‐chemical Functional Materials, College of Chemistry and Bioengineering Guilin University of Technology Guilin China
- South Asia Branch of National Engineering Center of Dairy for Maternal and Child Health Guilin University of Technology Guilin China
| | - Xinhong Dong
- Guangxi Key Laboratory of Electrochemical and Magneto‐chemical Functional Materials, College of Chemistry and Bioengineering Guilin University of Technology Guilin China
- South Asia Branch of National Engineering Center of Dairy for Maternal and Child Health Guilin University of Technology Guilin China
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21
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Evaluation of fiber degree for fish muscle based on the edge feature attention net. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Effects of Modified Atmosphere Packaging, Storage Temperature, and Absorbent Pads on the Quality of Fresh Cape Hake Fish Fillets. COATINGS 2022. [DOI: 10.3390/coatings12030310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study investigated the effects of modified atmosphere packaging (MAP), storage temperature, and the use of absorbent pads (PAD) on the quality attributes of Cape hake (Merluccius capensis) fish fillets. Fresh Cape hake fillets were packaged under active-MA (40% CO2 + 30% O2 + 30% N2) or passive-MA (0.039% CO2 + 20.95% O2 + 78% N2), with and without PAD, and stored at 0 °C, 4 °C, and 8 °C (to mimic abuse temperature). The control fresh fillets were stored under passive-MAP without PAD at 0 °C, 4 °C, and 8 °C. Headspace O2 gas composition continuously decreased below critical limits under passive-MAP, with an increase in storage temperature. Similarly, O2 levels decreased under active-MAP but did not reach critical levels, with the lowest being 9.5% at 0 °C. The interaction of storage temperature and modified atmosphere had a significant effect on quality attributes of Cape hake fillets. Drip loss was higher in active-MAP packaged fillets without PAD (0.64%) than passive-MAP packaged fillets without PAD (0.27%). Drip loss was significantly reduced when using absorbent pads (p < 0.05). Firmness, color, and pH were better maintained under active-MAP at the lowest temperature of 0 °C. Firmness (work of shear) of active-MA packaged fillets on day 12 at 0 °C and 4 °C was 527 N/s and 506 N/s, respectively. Fillets packaged under active-MAP at 0 °C had longer shelf-life than control passive-MAP fillets.
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23
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Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine. Foods 2022; 11:foods11030475. [PMID: 35159625 PMCID: PMC8834531 DOI: 10.3390/foods11030475] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/27/2022] [Accepted: 02/01/2022] [Indexed: 12/10/2022] Open
Abstract
The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated. In order to determine the relative influence of input variables in the artificial neural network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed moisture content has the greatest influence on L* values, while screw speed has the greatest influence on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory analysis was carried out on selected samples, and it showed that betaine addition did not intensify the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness before and after immersion in milk, and this sample is the most suitable for enrichment with betaine.
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24
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Davila M, Liu X, Yusufali Z, Du X. Using texture analyzer to characterize pecan and olive oil tactile properties, compare to viscometer analysis, and link to fatty acid profile and total polyphenols. J Texture Stud 2022; 53:209-219. [PMID: 35118668 DOI: 10.1111/jtxs.12664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 01/23/2022] [Accepted: 01/28/2022] [Indexed: 11/30/2022]
Abstract
This study aimed to characterize mechanical properties of five pecan oils and one olive oil using a texture analyzer compared to a rotational viscometer; results were linked to fatty acid profile and total polyphenol content. The seven texture parameters (firmness, consistency, cohesiveness, viscosity index, stickiness at 5 sec, stickiness at 30 sec, and delta stickiness) showed significant difference (p≤0.05) among the six oils. Overall, olive oil had higher texture analysis values and significantly higher rotational viscosity than pecan oils. Chemically, C18 fatty acids accounted for approximately 90% of the total fatty acids in the five pecan oils. Olive oil had a higher amount of long-chain, unsaturated fatty acids. Total polyphenols in pecan oils were 8-15 mg gallic acid equivalent (GAE)/100 g, while olive oil contained 27.2 mg GAE/100 g. Correlation analysis demonstrated a significant, positive relationship between "consistency" texture and rotational viscosity measurement. Mechanical properties (seven texture parameters and rotational viscosity) were partially correlated to fatty acid profile, though no universal pattern was identified. PRACTICAL APPLICATIONS: Pecan is among the most commonly consumed tree nuts worldwide, while pecan oil is part of the emerging healthy, edible oil niche market. Few studies have investigated pecan oil sensory quality and associated physicochemical compositions for aroma, taste, and texture and pecan oil textural parameters have not been characterized. This study characterized pecan oil with seven textural parameters correlated to rotational viscosity and chemical composition, providing a novel instrumental approach to characterize edible oil textural properties. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Mindy Davila
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX, USA
| | - Xuejun Liu
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX, USA
| | - Zahra Yusufali
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX, USA
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX, USA
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25
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End-to-end prediction of uniaxial compression profiles of apples during in vitro digestion using time-series micro-computed tomography and deep learning. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Wainaina I, Kyomugasho C, Wafula E, Sila D, Hendrickx M. An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking. Food Res Int 2022; 154:110988. [DOI: 10.1016/j.foodres.2022.110988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 01/05/2022] [Accepted: 01/07/2022] [Indexed: 11/04/2022]
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27
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Liu S, Xiao J, Feng Y, Zhang M, Li Y, Tu J, Niu L. Anthocyanin‐fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure,
in vitro
release behavior and antioxidant capacity. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15557] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sha Liu
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - JianHui Xiao
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - YaPing Feng
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - MianLing Zhang
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Ying Li
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Jin Tu
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - LiYa Niu
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
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28
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Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles. Foods 2021; 10:foods10112885. [PMID: 34829166 PMCID: PMC8624591 DOI: 10.3390/foods10112885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/11/2021] [Accepted: 11/17/2021] [Indexed: 11/17/2022] Open
Abstract
In this study, the rheological properties of several commercial rice noodle strands were investigated. In the bending test, failure stress decreased as the cooking temperature increased from 80 to 90 °C, and the cooking time increased from 3 to 4 min for higher rice content noodles (>60%). The stress–relaxation test and sensory tests were carried out with bundles of noodles to investigate correlations with the bending test. The modulus of elasticity was higher at 80 than 90 °C. However, no correlation was found between cooking temperature and the rheological properties of lower rice content noodles. In the stress relaxation test, the deviation was larger due to the empty space in the bundle. In the correlation analysis, sensory stickiness was correlated with a modulus of elasticity in the bending test. Comparing the bending and stress–relaxation tests, each instrumental variable showed differences in the rheological properties of rice noodles in strands and bundles. However, the bending test measured with noodle strands seemed to be most suitable as a method of measuring the rheological properties of rice noodles.
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29
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High pressure processing pretreatment of Chinese mitten crab (Eriocheir sinensis) for quality attributes assessment. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102793] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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30
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Tuly SS, Mahiuddin M, Karim A. Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Crit Rev Food Sci Nutr 2021; 63:1877-1900. [PMID: 34459302 DOI: 10.1080/10408398.2021.1969533] [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] [Indexed: 10/20/2022]
Abstract
Retention of quality attributes during drying of fruit and vegetables is a prime concern since the product's acceptability depends on the overall quality; particularly on the nutritional, color, and physical attributes. However, these quality parameters deteriorate during drying. Food quality changes are strongly related to the drying conditions and researchers have attempted to develop mathematical models to understand these relationships. A better insight toward the degradation of quality attributes is crucial for making real predictions and minimizing the quality deterioration. The previous empirical quality models employed kinetic modeling approaches to describe the quality changes and therefore, lack the realistic understanding of fundamental transport mechanisms. In order to develop a physics based mathematical model for the prediction of quality changes during drying, an in-depth understanding of research progress made toward this direction is indispensable. Therefore, the main goal of this paper is to present a critical review of the mathematical models developed and applied to describe the degradation kinetics of nutritional, color, and texture attributes during drying of fruit and vegetables and microbial growth model during storage. This review also presents the advantages and drawbacks of the existing models along with their industrial relevance. Finally, future research propositions toward developing physics-based mathematical model are presented.
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Affiliation(s)
- Sumaiya Sadika Tuly
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Md Mahiuddin
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Azharul Karim
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
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Cárcamo de la Concepción M, Sargent DJ, Šurbanovski N, Colgan RJ, Moretto M. De novo sequencing and analysis of the transcriptome of two highbush blueberry (Vaccinium corymbosum L.) cultivars 'Bluecrop' and 'Legacy' at harvest and following post-harvest storage. PLoS One 2021; 16:e0255139. [PMID: 34339434 PMCID: PMC8328333 DOI: 10.1371/journal.pone.0255139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Accepted: 07/12/2021] [Indexed: 11/19/2022] Open
Abstract
Fruit firmness and in particular the individual components of texture and moisture loss, are considered the key quality traits when describing blueberry fruit quality, and whilst these traits are genetically regulated, the mechanisms governing their control are not clearly understood. In this investigation, RNAseq was performed on fruits of two blueberry cultivars with very different storage properties, 'Bluecrop' and 'Legacy', at harvest, three weeks storage in a non-modified environment at 4 °C and after three weeks storage at 4 °C followed by three days at 21 °C, with the aim of understanding the transcriptional changes that occur during storage in cultivars with very different post-harvest fruit quality. De novo assemblies of the transcriptomes of the two cultivars were performed separately and a total of 39,335 and 41,896 unigenes for 'Bluecrop' and 'Legacy' respectively were resolved. Differential gene expression analyses were grouped into four cluster profiles based on changes in transcript abundance between harvest and 24 days post-harvest. A total of 290 unigenes were up-regulated in 'Legacy' only, 685 were up-regulated in 'Bluecrop', 252 were up-regulated in both cultivars and 948 were down-regulated in both cultivars between harvest and 24 days post-harvest. Unigenes showing significant differential expression between harvest and following post-harvest cold-storage were grouped into classes of biological processes including stress responses, cell wall metabolism, wax metabolism, calcium metabolism, cellular components, and biological processes. In total 21 differentially expressed unigenes with a putative role in regulating the response to post-harvest cold-storage in the two cultivars were identified from the de novo transcriptome assemblies performed. The results presented provide a stable foundation from which to perform further analyses with which to functionally validate the candidate genes identified, and to begin to understand the genetic mechanisms controlling changes in firmness in blueberry fruits post-harvest.
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Affiliation(s)
| | - Daniel James Sargent
- Natural Resources Institute, University of Greenwich, Chatham, Kent, United Kingdom
- NIAB EMR, East Malling, Kent, United Kingdom
| | | | - Richard John Colgan
- Natural Resources Institute, University of Greenwich, Chatham, Kent, United Kingdom
- * E-mail:
| | - Marco Moretto
- Unit of Computational Biology, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, Italy
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Sarykar M, Assaad M. Measuring perceived sweetness by monitoring sorbitol concentration in apples using a non-destructive polarization-based readout. APPLIED OPTICS 2021; 60:5723-5734. [PMID: 34263869 DOI: 10.1364/ao.428665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Accepted: 06/08/2021] [Indexed: 06/13/2023]
Abstract
The determination and qualification of sugars in fruits are important for quality control and assurance of horticultural produce. The sugars determine the sweetness levels in fruits. The requirement for a universal technique that is also robust to predict the sweetness of the fruit in a non-destructive fashion is immense. The handheld refractometer, hydrometer, electronic tongues, and high-pressure liquid chromatography (HPLC) in combination with other detectors have long been used to determine the sweetness of horticultural produce. Though these techniques are very accurate and useful, they require extensive sample preparation and are generally time-consuming and expensive. Optical techniques like visible to near-infrared spectroscopy (vis/NIRS) are simple in use and can rapidly predict the sweetness of the fruit in a non-destructive fashion. The instrumentation used in these techniques is simple and cost-effective for routine analysis of the fruits. However, their systems need calibration for each sample, and the measurement variation depends on the type of horticultural produce on which measurements are done. An optical-based technique is proposed that uses reflected phase information of the incident light and correlates the same to the presence of sorbitol concentration in apples. The refractive index of sorbitol varies as the fruit ripens due to its change in concentration, and the reflected phase information accordingly changes. Monitoring the reflected phase information allows a prediction mechanism of the sweetness content in the fruit.
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33
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Giha V, Ordoñez MJ, Villamil RA. How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile? J Food Sci 2021; 86:2802-2815. [PMID: 34146414 DOI: 10.1111/1750-3841.15799] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 05/07/2021] [Accepted: 05/09/2021] [Indexed: 12/19/2022]
Abstract
Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost-effective production of these cheese-like products. It is well established that the functional properties of cheeses are directly related to their composition. Therefore, the variation of fat in cheese substitutes certainly affects the characteristics of the cheeses. The purpose of this review was to summarize the latest research on the effects of milk fat replacement with vegetable oils on the rheological, textural, and microstructural properties of cheese analogues. The findings suggest that the primary effects of modifying fat in cheese analogues are associated with an alteration in the interactions among the components of the protein matrix, which varies because of milk fat extraction. Overall, changes in the functional properties of analogous cheeses will depend on the type of oil, the percentage of fat modification, and the type of cheese produced.
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Affiliation(s)
- Valeria Giha
- Science Faculty, Pontificia Universidad Javeriana, Bogotá, Colombia
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34
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Mendes da Silva T, Peano C, Giuggioli NR. Application of check‐all‐that‐apply and non‐metric partial least squares regression to evaluate attribute's perception and consumer liking of apples. J SENS STUD 2021. [DOI: 10.1111/joss.12685] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Thais Mendes da Silva
- Department of Agricultural, Forest and Food Sciences (DISAFA) University of Turin Turin Italy
| | - Cristiana Peano
- Department of Agricultural, Forest and Food Sciences (DISAFA) University of Turin Turin Italy
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Li Z, Zhang L, Mao C, Song Z, Li X, Liu C. Preparation and characterization of konjac glucomannan and gum arabic composite gel. Int J Biol Macromol 2021; 183:2121-2130. [PMID: 34087301 DOI: 10.1016/j.ijbiomac.2021.05.196] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 05/24/2021] [Accepted: 05/30/2021] [Indexed: 11/29/2022]
Abstract
Compounding is a safe method to avoid limitations of a singular gel. Here, composite gels were prepared with konjac glucomannan (KGM) and gum arabic (GA) and evaluated by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), water solubility index (WSI), water absorption index (WAI), texture profile analysis (TPA) and rheological analysis. The gel stratified when GA concentration ≥ 2.5%. FTIR indicated that the interactions of KGM and GA were mainly related to hydrogen bonds and acetyl groups, and the solution separated from gels only included GA and water molecules. The microstructures became denser and contained smaller holes at high GA concentrations as seen by SEM. WSI and WAI both increased with GA increasing. Hardness and springiness dropped when GA concentration increased from 0 to 2.0%, but they increased when GA increased from 2.0% to 4.0%. Rheological analysis showed the gels were non-Newtonian pseudoplastic fluids, with anti-thixotropy (GA ≤ 3.5%) and thixotropy (GA ≥ 4.0%). Furthermore, the gels could be classified as non-covalent gels, with higher gel strength at high GA concentrations. The non-covalent linkages included hydrogen bonding and hydrophobic interaction, and hydrogen bonding held the dominated status. Therefore, KGM and GA have antagonistic and synergistic effects.
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Affiliation(s)
- Zhenyu Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; Electron Microscopy Center, Jilin University, Changchun 130012, China
| | - Ling Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Chunling Mao
- College of Food and Biotechnology, Changchun Vocational Institute of Technology, Changchun 130033, China
| | - Zhiming Song
- Department of Physical Education, Changchun Medical College, Changchun 130031, China
| | - Xinxin Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chun Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; Electron Microscopy Center, Jilin University, Changchun 130012, China
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Rodrigues JF, Andrade RDS, Souza VRD, Abreu LRD, Barcelos ADF, Cruz AGD, Esmerino EA, Pinheiro ACM. Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools. FOOD SCI TECHNOL INT 2021; 28:379-387. [PMID: 34000862 DOI: 10.1177/10820132211018037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Prato cheese is one of the most consumed dairy products around the word, mainly in Brazil, being the second most produced cheese in the country. However, a great variation in the cheeses sensory profiles is observed. Therefore, knowledge about the attributes that drives the product acceptance is important for Prato cheese standardization, targeting the best production conditions for obtaining cheese quality improvement. Moreover, this study also contributes with information about the TDS and CATA methodologies for the sensory field. TDS and CATA were useful tools determining liking directors of Brazilian Prato cheese. Creamy, Salt and soft attributes were indicated as drivers of liking of Prato cheese, while hard, rubbery and bitter taste contributed negatively to the acceptance of the product.
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Affiliation(s)
| | | | | | | | | | - Adriano Gomes da Cruz
- Departament of Food, Federal Institute of Rio de Janeiro, IFRJ - Rio de Janeiro, Brazil
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Raheem D, Carrascosa C, Ramos F, Saraiva A, Raposo A. Texture-Modified Food for Dysphagic Patients: A Comprehensive Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:5125. [PMID: 34066024 PMCID: PMC8150365 DOI: 10.3390/ijerph18105125] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 04/30/2021] [Accepted: 05/08/2021] [Indexed: 12/16/2022]
Abstract
Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consumers of all ages, from children to the elderly, especially when food product development is considered for dysphagia. Texture modifications in foods suitable for dysphagic patients will grow as the numbers of elderly citizens increase. Dysphagia management should ensure that texture-modified (TM) food is nutritious and easy to swallow. This review addresses how texture and rheology can be assessed in the food industry by placing particular emphasis on dysphagia. It also discusses how the structure of TM food depends not only on food ingredients, such as hydrocolloids, emulsifiers, and thickening and gelling agents, but also on the applied processing methods, including microencapsulation, microgels as delivery systems, and 3D printing. In addition, we address how to modify texture for individuals with dysphagia in all age groups, and highlight different strategies to develop appropriate food products for dysphagic patients.
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Affiliation(s)
- Dele Raheem
- Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland;
| | - Conrado Carrascosa
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain;
| | - Fernando Ramos
- Pharmacy Faculty, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
- REQUIMTE/LAQV, R. D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal
| | - Ariana Saraiva
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain;
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
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Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes. Foods 2021; 10:foods10050992. [PMID: 34062860 PMCID: PMC8147373 DOI: 10.3390/foods10050992] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/27/2021] [Accepted: 04/28/2021] [Indexed: 11/27/2022] Open
Abstract
The objective of this study was to develop an efficient drying technology for poria cubes in order to improve product quality. Poria cubes were dried using different methods, including air impingement drying, infrared-assisted air impingement drying, vacuum drying, two-stage vacuum drying, and infrared-assisted air impingement drying. The results were compared with those from hot air drying. For the two-stage drying, the tested conditions were the first stage of vacuum drying with temperatures between 65–85 °C and a switching moisture ratio of 70–90%. The second stage infrared-assisted air impingement drying also had temperatures 65–85 °C. The drying kinetics (effective moisture diffusivity (Deff), Biot number (Bi), and mass transfer coefficient (k) were studied via the product qualities (broken ratio, firmness, microstructure, and water-soluble polysaccharide content) and specific energy consumption (SEC) of the drying processes. The results showed that two-stage drying led to the lowest drying time and energy consumption, and also obtained the best qualities. Box–Behnken experimental design with response surface methodology (RSM) was used to optimize the two-stage operating conditions as 82 °C under vacuum drying until a moisture content of 81% and a temperature of 69 °C with infrared-assisted air impingement drying was achieved. These findings suggested that two-stage vacuum and infrared-assisted air impingement drying is a promising method for producing high quality and energy efficient dried poria cubes.
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39
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Cendon FV, Salomão BB, Jorge RMM, Mathias AL. Mechanical and optical evaluation of alginate hydrospheres produced with different cross-linking salts for industrial application. Colloid Polym Sci 2021. [DOI: 10.1007/s00396-020-04787-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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40
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Zulkifli N, Hashim N, Harith HH, Mohamad Shukery MF, Onwude DI, Sairi M. Finite Element Modelling for Predicting the Puncture Responses in Papayas. Foods 2021; 10:foods10020442. [PMID: 33670437 PMCID: PMC7921933 DOI: 10.3390/foods10020442] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/15/2021] [Accepted: 01/19/2021] [Indexed: 11/16/2022] Open
Abstract
This study aims to develop a finite element (FE) model to determine the mechanical responses of Exotica papayas during puncture loads. The FE model of the puncture-test was developed using the ANSYS 19.1 software. The proposed framework combined the finite element method and statistical procedure to validate the simulation with the experimental results. Assuming the elastic-plastic behaviour of papaya, the mechanical properties were measured through tensile test and compression test for both skin and flesh. The geometrical models include a quarter solid of papaya that was subjected to a puncture test with a 2 mm diameter flat-end stainless-steel probe inserted into the fruit tissues at 0.5 mm/s, 1 mm/s, 1.5 mm/s, 2 mm/s, and 2.5 mm/s. The FE results showed good agreement with the experimental data, indicating that the proposed approach was reliable. The FE model was best predicted the bioyield force with the highest relative error of 14.46%. In conclusion, this study contributes to the usage of FE methods for predicting the puncture responses of any perishable fruit and agricultural products.
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Affiliation(s)
- Nurazwin Zulkifli
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; (N.Z.); (H.H.H.); (M.F.M.S.)
| | - Norhashila Hashim
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; (N.Z.); (H.H.H.); (M.F.M.S.)
- SMART Farming Technology Research Centre (SFTRC), Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia
- Correspondence:
| | - Hazreen Haizi Harith
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; (N.Z.); (H.H.H.); (M.F.M.S.)
- SMART Farming Technology Research Centre (SFTRC), Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Mohamad Firdza Mohamad Shukery
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; (N.Z.); (H.H.H.); (M.F.M.S.)
| | - Daniel Iroemeha Onwude
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo 52021, Nigeria;
| | - Masniza Sairi
- Malaysian Agricultural Research and Development Institute, Serdang 43400, Malaysia;
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42
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Dong Y, Karboune S. A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes. Compr Rev Food Sci Food Saf 2021; 20:1937-1981. [DOI: 10.1111/1541-4337.12717] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/30/2020] [Accepted: 01/07/2021] [Indexed: 12/22/2022]
Affiliation(s)
- YiNing Dong
- Department of Food Science and Agricultural Chemistry, Macdonald Campus McGill University Québec Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus McGill University Québec Canada
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43
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Li Z, Yang Z, Zhang Y, Lu T, Zhang X, Qi Y, Wang P, Xu X. Innovative Characterization Based on Stress Relaxation and Creep to Reveal the Tenderizing Effect of Ultrasound on Wooden Breast. Foods 2021; 10:195. [PMID: 33478029 PMCID: PMC7835742 DOI: 10.3390/foods10010195] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 01/12/2021] [Accepted: 01/15/2021] [Indexed: 12/04/2022] Open
Abstract
In order to explore a new strategy to characterize the texture of raw meat, based on the ultrasonic tenderized wooden breast (WB), this study proposed stress relaxation and creep to determine the rheological properties. Results showed that hardness was significantly decreased from 3625.61 g to 2643.64 g, and elasticity increased, after 600 W ultrasound treatment at 20 kHz for 20 min (on-time 2 s and off-time 3 s) at 4 °C. In addition, based on the transformation of creep data, a new indicator, slope ε'(t), was innovatively used to simulate a sensory feedback of hardness from the touch sensation, proving WB became tender at 600 W treatment due to the feedback speed to external force. These above results were confirmed by the reduced shear force, increased myofibril fragmentation index (MFI), decreased particle size, and increased myofibrillar protein degradation. Histology analysis and collagen suggested the tenderizing results was caused by muscle fiber rather than connective tissue. Overall, stress relaxation and creep had a potential to predict meat texture characteristics and 600 W ultrasound treatment was an effective strategy to reduce economic losses of WB.
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Affiliation(s)
| | | | | | | | | | | | - Peng Wang
- Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Z.L.); (Z.Y.); (Y.Z.); (T.L.); (X.Z.); (Y.Q.); (X.X.)
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44
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Testing different devices to assess the meat tenderness: preliminary results. Journal of Food Science and Technology 2021; 58:2441-2446. [PMID: 33967340 DOI: 10.1007/s13197-020-04941-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/23/2020] [Accepted: 12/16/2020] [Indexed: 10/22/2022]
Abstract
Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical Warner-Bratzler (WBSF) as the standard instrument versus digital texturometer (CT3) and penetrometer (FHT) devices. Thirty-six cross-breed heifers (Bos indicus) with initial body weight 330 ± 40 kg, 20-24 months of age, were slaughtered after 100 days on feed. Subsequently, 48 h post-slaughter, Longissimus thoracis (LT) samples were collected between the 10th and 13th ribs. Six LT samples from each animal were used to evaluate tenderness and cooking losses through analysis of variance and regression analyses. No interaction between device × temperature was observed (p = 0.57). Shear force values were greater (p < 0.05) as endpoint cooking increased and the results from CT3 were close to the ones using the WBSF (R2 = 0.76; p < 0.0001). In conclusion, the digital CT3 can replace the mechanical WBSF because these devices were strongly correlated (r = 0.85; p < 0.00). However, the results from FHT were underestimated (R2 = 0.19; p < 0.006), indicating that FHT device should not be used for the evaluation of meat tenderness.
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Effect of Blanching on Enzyme Inactivation, Physicochemical Attributes and Antioxidant Capacity of Hot-Air Dried Pomegranate (Punica granatum L.) Arils (cv. Wonderful). Processes (Basel) 2020. [DOI: 10.3390/pr9010025] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Blanch-assisted hot-air drying of pomegranate arils with blanching treatments 90 °C for 30 s, 100 °C for 60 s, and unblanched (control) arils were investigated. Effects of blanching on enzyme inactivation (polyphenol oxidase and peroxidse), colour, texture, and other qualities of dried arils were discussed. The hot-air drying conditions were 60 °C, 19.6% relative humidity, and 1.0 m s−1 air velocity. Results showed that blanching reduced enzyme activity by 76% and 68% for blanched arils treated at 90 °C for 30 s and 100 °C for 60 s, respectively, compared to unblanched arils. With regard to the total colour difference (TCD), unblanched arils were 20.9% and 16.6% higher than blanched arils treated at 90 °C for 30 s and 100 °C for 60 s, respectively. Furthermore, the total soluble solids (TSS) for unblanched aril increased significantly from 16.1 to 24.9 °Brix after drying, followed by arils treated at 90 °C for 30 s and 100 °C for 60 s (21.4; 18.5 °Brix), respectively. Among the blanching treatments, dried arils treated at 90 °C for 30 s had the highest total anthocyanin content (28.6 mg C3gE/g DM), followed by 100 °C for 60 s (24.8 mg C3gE/g DM). Similarly, dried arils treated at 90 °C for 30 s had the highest radical scavenging activity (RSA) (32.1 mM TE/g DM) while the least was observed with unblanched arils (17.0 mM TE/g DM). Overall, the blanching treatment was more effective to maintain the quality attributes of pomegranate dried arils.
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Fabrication of emulsion gel based on polymer sanxan and its potential as a sustained-release delivery system for β-carotene. Int J Biol Macromol 2020; 164:597-605. [PMID: 32687901 DOI: 10.1016/j.ijbiomac.2020.07.177] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Revised: 07/14/2020] [Accepted: 07/15/2020] [Indexed: 12/14/2022]
Abstract
Food-grade emulsion gels have attracted increasing attention in food and drug manufacturing, owing to their potential as novel delivery systems for lipophilic bioactive ingredients. Emulsion gels are structurally either a polymeric gel matrix with incorporated emulsion droplets (emulsion-filled gels), or a network of aggregated emulsion droplets (emulsion particulate gels). In this study, a novel emulsion gel was prepared by formulating an oil-in-water (O/W) emulsion stabilized by sanxan alone, followed by heating and cooling treatment, resulting in a structured solid system. Stable O/W type sanxan emulsion gels (SEGs) were obtained at sanxan concentration >0.5% (w/w). Fluorescence microscopy results confirmed the adsorption of sanxan on oil droplet surfaces. The effect of temperature and sanxan/oil concentrations on the rheological and textural properties of the SEGs was evaluated: the SEG containing 1% (w/w) sanxan and 20% (w/w) sunflower oil exhibited excellent rheological and textural properties. Further, the addition of 10 mM Na+ or 5 mM Ca2+ greatly enhanced the thermostability of the SEG. The potential of SEGs as sustained-release delivery systems for β-carotene was also explored. The findings are of great interest for the development of novel delivery systems based on emulsion gels stabilized by sanxan for the sustained release of lipophilic components.
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Mowafy SG, Sabbah MA, Mostafa YS, Elansari AM. Effect of freezing rate on the quality properties of Medjool dates at the tamr stage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14938] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Samir G. Mowafy
- Department of Agricultural and Bio‐systems Engineering Faculty of Agriculture Alexandria University Alexandria Egypt
| | - Mohamed A. Sabbah
- Department of Agricultural and Bio‐systems Engineering Faculty of Agriculture Alexandria University Alexandria Egypt
| | - Yahia S. Mostafa
- Department of Pomology Faculty of Agriculture Alexandria University Alexandria Egypt
| | - Atef M. Elansari
- Department of Agricultural and Bio‐systems Engineering Faculty of Agriculture Alexandria University Alexandria Egypt
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Kawhena TG, Tsige AA, Opara UL, Fawole OA. Application of Gum Arabic and Methyl Cellulose Coatings Enriched with Thyme Oil to Maintain Quality and Extend Shelf Life of "Acco" Pomegranate Arils. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1690. [PMID: 33271949 PMCID: PMC7761164 DOI: 10.3390/plants9121690] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/15/2020] [Accepted: 11/25/2020] [Indexed: 01/19/2023]
Abstract
The effects of gum arabic (GA; 1.5% w/v) and methyl cellulose (MC; 1% w/v) enriched with thyme oil (TO; 0.25 and 0.5% v/v) on the quality of "Acco" pomegranate arils were studied. Coating treatments, namely, MC, MC + TO0.5%, MC + TO0.25%, GA, GA + TO0.5% and GA + TO0.25% were applied on arils by dipping, and evaluations were made on physicochemical and microbiological quality, phytochemicals and antioxidant capacity of arils stored (5 ± 1 °C, 95 ± 2% RH) for 16 days. Dipping arils in GA or MC, both containing TO (0.5% v/v) significantly (p < 0.0001) reduced weight loss and enhanced antioxidant activity (FRAP) (p = 0.0014). However, dipping arils in GA combined with TO (0.25% v/v) had the highest influence on reducing aril respiration rate compared with other treatments. Overall, results showed that application of coatings (GA + TO0.5% and GA + TO0.25%) reduced total yeast and mould and total plate counts and maintained quality up to 8 days of storage. These findings suggest that either GA + TO0.5% or GA + TO0.25% coatings have the capability to extend storage life of "Acco" pomegranate arils.
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Affiliation(s)
- Tatenda Gift Kawhena
- Department of Horticultural Science, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
- Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
| | - Alemayehu Ambaw Tsige
- Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
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49
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Sharifi S, Majzoobi M, Farahnaky A. Effects of particle size and moisture content of maize grits on physical properties of expanded snacks. J Texture Stud 2020; 52:110-123. [PMID: 33048347 DOI: 10.1111/jtxs.12565] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 10/06/2020] [Indexed: 11/28/2022]
Abstract
The main aim of this research was to investigate the effects of simultaneous changing of maize grits particle size and moisture content on some physical properties and microstructure of the expanded snacks produced by an industrial single screw extruder. Maize grits with different particle sizes of 212-299, 300-474, 475-680, 681-870, 871-1,016, and 1,017-1,070 μm and various moisture contents of 15, 16, 17, and 18% were used to manufacture puffed products. The samples produced with larger particle sizes and higher moisture content exhibited lower water absorption and water solubility indices and less expansion and crispiness than other samples. As microstructure results revealed, these samples showed more uneven surface and thicker cross-section. Overall, controlling both moisture content and particle size of maize grits had significant effects on the quality of the snacks. However, the impact of changing particle size on the snack properties was greater than changing the moisture content. This research has implications in food industry in production of puffed snacks using extrusion process. The results provide practical and green methods of improving the quality of the snacks by choosing the appropriate feed particle size and moisture content. The approach introduced in this paper is easy to impediment in the food industry without the need to change extruder configuration or adding to the list of ingredients and additives.
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Affiliation(s)
- Sohrab Sharifi
- Vice Chancellor for Food and Drug, Kurdistan University of Medical Sciences, Sanandaj, Iran.,Department of Food Science and Technology, Shiraz university, Shiraz, Iran
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora Campus, Melbourne, Victoria, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora Campus, Melbourne, Victoria, Australia
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Degrain A, Manhivi V, Remize F, Garcia C, Sivakumar D. Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade. Microorganisms 2020; 8:microorganisms8091324. [PMID: 32872680 PMCID: PMC7564239 DOI: 10.3390/microorganisms8091324] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/20/2020] [Accepted: 08/23/2020] [Indexed: 02/07/2023] Open
Abstract
This study aimed to investigate the influences of fermentation at 37 °C for 3 days by different lactic acid bacterium strains, Lactobacillus plantarum (17a), Weissella cibaria (21), Leuconostoc pseudomesenteroides (56), W. cibaria (64) or L. plantarum (75), on color, pH, total soluble solids (TSS), phenolic compounds and antioxidant activity of African nightshade (leaves). Results indicated fermentation with L. plantarum 75 strain significantly decreased the pH and total soluble solids, and increased the concentration of ascorbic acid after 3 days. L. plantarum 75 strain limited the color modification in fermented nightshade leaves and increased the total polyphenol content and the antioxidant activity compared to the raw nightshade leaves. Overall, L. plantarum75 enhanced the functional potential of nightshade leaves and improved the bioavailability of gallic, vanillic acid, coumaric, ferulic ellagic acids, flavonoids (catechin, quercetin and luteolin) and ascorbic acid compared to the other lactic acid bacterium strains. Correlation analysis indicated that vanillic acid and p-coumaric acid were responsible for the increased antioxidant activity. Proximate analysis of the fermented nightshade leaves showed reduced carbohydrate content and low calculated energy.
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Affiliation(s)
- Alexandre Degrain
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; (A.D.); (V.M.); (D.S.)
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 97490 Sainte Clotilde, France;
| | - Vimbainashe Manhivi
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; (A.D.); (V.M.); (D.S.)
| | - Fabienne Remize
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 97490 Sainte Clotilde, France;
- Correspondence: ; Tel.: +27-012-382-5303
| | - Cyrielle Garcia
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 97490 Sainte Clotilde, France;
| | - Dharini Sivakumar
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; (A.D.); (V.M.); (D.S.)
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