Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers

Phytochemicals and bioactive constituents in food packaging - A systematic review

Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.

Effects of animal fat replacement with almond flour on quality parameters of beef patties

Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour as an animal fat replacer in the production of beef patties. For this purpose, beef patties were produced in five different formulations containing animal fat and/or almond flour, and pH, moisture content, color, and TBARS values were detected in both raw and cooked samples. In addition, cooking yield and shrinkage were calculated and fatty acid composition, texture profile, and sensory analyses were performed on cooked samples. Replacing animal fat with almond flour increased pH in raw and cooked beef patties but decreased moisture content, b* value, and TBARS in cooked samples compared to the control. While cooking yield increased in beef patties containing almond flour, shrinkage decreased. In addition, the cooking process caused decreases in L*, a*, and b* values. Using almond flour in beef patties decreased the SFAs and increased the amounts of oleic and linoleic acids. Hardness, cohesiveness, resilience, and chewiness were significantly affected by the use of almond flour (p < .01), and higher hardness and chewiness, and lower cohesiveness and resilience were determined in the samples containing almond flour compared to the control. On the other hand, the use of almond flour instead of animal fat in beef patties did not have a significant effect on the determined sensory properties (p > .05).

Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review

Common oilseeds, such as soybean, peanut, rapeseed, sunflower seed, sesame seed and chia seed, are key sources of edible vegetable oils. Their defatted meals are excellent natural sources of plant proteins that can meet consumers' demand for health and sustainable substitutes for animal proteins. Oilseed proteins and their derived peptides are also associated with many health benefits, including weight loss and reduced risks of diabetes, hypertension, metabolic syndrome and cardiovascular events. This review summarizes the current status of knowledge on the protein and amino acid composition of common oilseeds as well as the functional properties, nutrition, health benefits and food applications of oilseed protein. Currently, oilseeds are widely applied in the food industry regarding for their health benefits and good functional properties. However, most oilseed proteins are incomplete proteins and their functional properties are not promising compared to animal proteins. They are also limited in the food industry due to their off-flavor, allergenic and antinutritional factors. These properties can be improved by protein modification. Therefore, in order to make better use of oilseed proteins, methods for improving their nutrition value, bioactive activity, functional and sensory characteristics, as well as the strategies for reducing their allergenicity were also discussed in this paper. Finally, examples for the application of oilseed proteins in the food industry are presented. Limitations and future perspectives for developing oilseed proteins as food ingredients are also pointed out. This review aims to foster thinking and generate novel ideas for future research. It will also provide novel ideas and broad prospects for the application of oilseeds in the food industry.

Innovative applications and therapeutic potential of oilseeds and their by-products: An eco-friendly and sustainable approach

The risk of inadequate management of agro-waste is an emerging challenge. However, the economic relevance of agro-waste valorization is one of the key strategies to ensure sustainable development. Among the agro-waste, oilseed waste and its by-products are usually seen as mass waste after the extraction of oils. Oilseed by-products especially oilseed cakes are a potential source of protein, fiber, minerals, and antioxidants. Oilseed cakes contain high value-added bioactive compounds which have great significance among researchers to develop novel foods having therapeutic applications. Moreover, these oilseed cakes might be employed in the pharmaceutical and cosmetic industries. Thus, as a result of having desirable characteristics, oilseed by-products can be more valuable in wide application in the food business along with the preparation of supplements. The current review highlights that plentiful wastes or by-products from oilseeds are wasted if these underutilized materials are not properly valorized or effectively utilized. Hence, promising utilization of oilseeds and their wastes not only assists to overcome environmental concerns and protein insecurity but also helps to achieve the goals of zero waste and sustainability. Furthermore, the article also covers the production and industrial applications of oilseeds and by-products along with the potential role of oilseed cakes and phytochemicals in the treatment of chronic diseases.

Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers

Buffalo burgers were prepared with 50% or 100% buffalo backfat substitution using walnut, and peanut oil emulsion gels (EGs) blended with chia flour. Burgers were stored at 2 °C in modified atmosphere packaging for 12 days. The fat replacement decreased total fat by 26% and increased ash by 34%. Hardness and chewiness decreased with increasing the fat replacement; however, it did not affect springiness and cohesiveness values. Burger reformulations led to an increase in cooking yield (10%). Walnut oil EGs increased PUFA level up to 458%. Both oils enhanced PUFA/SFA and ω-6/ω-3 ratios and atherogenic and thrombogenic indices. Concerning color attribute, about 66% reduction was observed in redness values during the storage period of 12 days. Moreover, the sensory scores for all attributes, i.e., appearance, odor, flavor, and juiciness, were in the acceptable range of five or above in the reformulated burgers. In conclusion, 50% fat substitution using walnut and peanut oil EGs improved the nutritional profile of buffalo burgers without compromising the technological and sensory characteristics.

E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels

Almonds contain around 50% fat with a health-promoting fatty acid profile that can be extracted by pressing to obtain high-quality oils. To improve oil sensory properties, the almonds can be subjected to roasting treatments before oil extraction. However, intense thermal treatments may cause the appearance of undesirable volatile compounds causing unpleasant aromas. Thus, oils from almonds subjected to different roasting treatments (30, 45, 60 and 90 min at 150 °C) were analyzed from sensory and the chemical points of view. In addition, an electronic device (E-nose) was used in order to evaluate its usefulness in discriminating samples according to their aromas. The almonds’ roasting treatments caused changes in the sensory properties, since defects such as a burned, dry smell or wood fragrance appeared when almonds were subjected to roasting treatments (>45 min). These data agree with the analysis of volatile compounds, which showed an increase in the content of aldehyde and aromatic groups in roasted almonds oils while alcohols and terpenes decreased. Partial least squares discriminant analysis and partial least squares obtained from the E-nose were able to classify samples (97.5% success) and quantify the burned defect of the oils (Rp2 of 0.88), showing that the E-nose can be an effective tool for classifying oils.

The impact of COVID-19 pandemic on food habits and neophobia in children in the framework of the family context and parents' behaviors: A study in an Italian central region

Objective

This paper aims to evaluate whether changes in lifestyle and eating habits resulting from the Covid-19 emergency have influenced the post-pandemic level of food neophobia and in children living in an Italian central region.

Methods

A sample of 99 children took part in a retrospective assessment carried out with a self-administrated questionnaire. Pre and post-pandemic evaluation of eating habits, physical activity, and lifestyle indicators was carried out. Food neophobia was evaluated following the Child Food Neophobia Scale (CFNS). Descriptive statistics were produced. A contingency analysis was performed to check associations between variables.

Results

For a large part of the sample (97%) the selective food refusal did not change during the pandemic period. About 70% of participants did not change their eating habits, with some subgroups reporting an increase in the consumption of fruits (22.2%), vegetables (19.2%), and legumes (21.2%). Relevantly the impact of the pandemic on the sedentary attitude passed from 25.3 to 70.7%. Neophobia was not associated with ponderal status (p-value 0.5). However, in normal-weight children, a high prevalence of intermediate-level neophobia (78.4%) was found. 39.4% of the studied children were involved in meal preparation during social isolation, with an increase in the proportion of children that shared all meals with their family (32.3% vs. 78.8%). Non-coercive parent behaviors in reaction to food refusal were associated with low levels of neophobia (p-value < 0.05).

Discussion

In this sample, for the effect of parents' attitudes, the pandemic positively affected children's food habits and, consequently, the level of neophobia after the social restrictions. The main implication of the study is the importance of capitalizing on the period of restrictions in order to involve children in meal sharing and food preparation.

Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production

Currently, society demands natural healthy foods with improved nutritional characteristics. Accordingly, poppies (Papaver somniferum) are a traditional crop, cultivated for food and pharmaceutical purposes, whose seeds meet consumers’ preferences, making them a promising candidate for incorporation into the formulation of novel functional foods. This work performed an overall chemical characterization of poppy seeds, cold-pressed oil, and press cake, a by-product of the oil industry. The proximate composition, fatty acids, and vitamin E profiles of the oil fraction were analysed with respect to the whole seeds and the cake. The cold-press oil extracted from the poppy seeds was also characterized. Since poppy cake is a partially defatted product, it has a lower fat content than the seeds, but higher content of the rest of its elements, namely, ash (10%), protein (26%), and fibre (38%). Regarding protein composition, the major amino acid in the cake and seeds was determined to be glutamic acid (59 and 36 mg/g, respectively). All the samples presented α- and γ-tocopherols (>21 and >25 mg/kg, respectively) and the fatty acids profile of the oil fraction was mainly composed of unsaturated fatty acids, where linoleic acid predominates (>50%). The oil’s oxidative stability was low (2.8 h), according to the predominance of unsaturated fatty acids. Thus, poppy cake may be considered as an ingredient with great potential for incorporation into products in the food industry according to its high content in protein and fibre, and the remaining fat content, where polyunsaturated fatty acids predominate.

Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life

The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for synthetic preservatives in beef burger was assessed. The antioxidant capacity of the extract experimentally added to beef burger was evaluated using the oxygen radical absorbance capacity method (ORAC_FL) to assess the shelf-life, while the lipid oxidation was measured by thiobarbituric reactive substance (TBAR) determination. The antimicrobial activity was assayed by means of classical methods and predictive microbiology. The experimental addition of polyphenolic extract led to 62% lower lipid oxidation and 58% higher antioxidant capacity; it also successfully modulated spoilage microbial populations with an average growth reduction of 15% on day 7. Results indicate that olive mill wastewater polyphenolic extracts could be added to raw ground beef meat to act as natural antioxidants and to modulate microbial growth.

Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

A growing number of consumers now consider the consumption of processed meat products to be an essentially unhealthy habit. Hence, the reformulation of meat products is crucial. In this regard, the aim of this study is to reformulate “fuet”, a traditional Spanish dried sausage, by replacing the pork fat with emulsified seed oils (50–50%, 25–75% and 0–100%). Four seed oils were evaluated, including commercial seeds (poppy and chia) and other seeds considered subproducts (melon and pumpkin). Physical parameters, nutritional quality and consumer evaluation of the reformulated dried sausages were analyzed. Additionally, we considered the effects of food neophobia on consumer evaluation. The resulting fuets had a higher concentration of linoleic and linolenic acids, which varied according to the oil used. In the sensory analysis, non-neophobic consumers showed higher preference for the reformulated fuets, while all consumers gave their highest ratings to the fuets produced with pumpkin seed oil.

Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects

The consumption of cookies is widely extended throughout the world, although their formulas contain ingredients such as saturated fats or refined flours that are considered harmful to health. In addition, cookies are generally made from wheat flour, and nowadays there is a growing concern about gluten intolerance, thus the demand for gluten-free products is increasing. In this regard, the aim of the present study is to reformulate traditional cookies by replacing wheat flour and butter by flours and oils from nuts and seeds. Within these seeds, poppy or chia are not commonly consumed ingredients as they can cause rejection by consumers. Thus, a study was performed to evaluate the neophobia level of consumers and the consumer acceptance for the inclusion of these novel ingredients in cookies. The results have been obtained by measuring physical parameters, proximate composition and consumer evaluation of five batches of cookies. By replacing butter and wheat flour with maize flour, almond, walnut, chia or poppy seed flours and oils, an increase of protein, fat and fiber has been observed as well as a decrease in carbohydrate content; thus, the resultant cookies would be a good source of vegetal protein as well as a source of oleic and linoleic acid with potential benefits on health. The cookies in general have similar physical properties and a positive consumer acceptance in texture, taste and external aspect. The Food Neophobia Scale results suggest that non-neophobic consumers gave higher scores than neophobic consumers in all the parameters. The resultant product would be a functional product able to substitute traditional ones not only directed to celiac people but all type of consumers because of their beneficial composition.

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices, physicochemical properties (CIELAB color, pH, texture profile—TPA), and cooking and sensory characteristics of meat burgers were analyzed. Five formulations were evaluated: control (BC) (80% beef meat and 20% PB); BSM (10% PB + 10% GE); BSMC0.25 (BSM + 0.25% CEO); BSMC0.5 (BSM + 0.5% CEO), and BSMC1.0 (BSM + 1.0% CEO). GE substitution in meat burgers provided a healthier lipid profile; the amount of SFA was reduced (p < 0.05), while PUFA content was significantly increased (p < 0.05). Furthermore, the use of GE resulted in healthier PUFA/SFA ratios and lower atherogenic and thrombogenic indices. The addition of GE increased moisture content and decreased fat and protein contents. Color parameters (L*, b*, and C*) decreased after cooking. Hardness (p < 0.05), cooking losses, and shrinkage changes decreased with GE addition. Lipid oxidation levels were significantly (p < 0.05) affected by GE substitution. Therefore, the substitution of PB by GE can be considered as an effective strategy to produce healthier meat burgers without negatively affecting their physicochemical and technological properties.

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered "reduced fat content". Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties.

Oilseed meals into foods: an approach for the valorization of oilseed by-products

The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products.

Food Innovation as a Means of Developing Healthier and More Sustainable Foods

The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, the market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower number of inputs, as well as the utilization of food by-products, to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of so-called “consumer food neophobia”.

Future trends of processed meat products concerning perceived healthiness: A review

The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products.

Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum

Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.

Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

This work presents a bibliographic review about almond kernel non-lipid components, in particular about the protein fraction, the carbohydrates and the mineral fraction. In addition, other fat-soluble phytochemicals which are present in minor concentrations but show important antioxidant activities are reviewed. Almond kernel is a rich protein food (8.4-35.1%), in which the globulin-albumin fraction dominates, followed by glutelins and prolamins. Within the almond kernel protein profile, amandine dominates. Free amino acids represent a small amount of the total nitrogen quantity, highlighting the presence of glutamic acid and aspartic acid, followed by arginine. Carbohydrates that appear in almond kernels (14-28%) are soluble sugars (mainly sucrose), starch and other polysaccharides such as cellulose and non-digestible hemicelluloses. Regarding the mineral elements, potassium is the most common, followed by phosphorus; both macronutrients represent more than 70% of the total mineral fraction, without taking into account nitrogen. Microminerals include sodium, iron, copper, manganese and zinc. Within the phytochemical compounds, tocopherols, squalene, phytosterols, stanols, sphingolipids, phospholipids, chlorophylls, carotenoids, phenols and volatile compounds can be found.