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Liang X, Zhao Z, Zhang J, Kong B, Li X, Cao C, Zhang H, Liu Q, Shen L. Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks. Meat Sci 2024; 216:109555. [PMID: 38850886 DOI: 10.1016/j.meatsci.2024.109555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 05/29/2024] [Accepted: 05/30/2024] [Indexed: 06/10/2024]
Abstract
In present study, the quality profiles, microstructures and in vitro digestibility of pork chip snacks (PCS) prepared by microwave vacuum drying (MVD) under different drying times (20, 21, 22, 23, and 24 min) were investigated. The results revealed significant decreases in the moisture content and L*-value of PCS, while the protein/ash contents, a*-value, and b*-value of PCS markedly increased with prolonged MVD time (P < 0.05). Additionally, as MVD time extended from 20 to 24 min, the textural characteristics of PCS, particularly brittleness and crunchiness, initially increased and then gradually decreased (P < 0.05). Scanning electron microscopy (SEM) images showed that a moderate MVD time (22 min) resulted in the formation of larger pores in PCS, enhancing brittleness and crunchiness. However, excessive MVD time (24 min) led to the melting of these pores, subsequently reducing the brittleness and crunchiness of PCS. Furthermore, in vitro protein digestibility of PCS gradually decreased with increasing MVD time, primarily attributed to increased protein aggregation, as indicated by changes in sulfhydryl contents. In summary, our findings highlight that PCS subjected to 22 min of MVD exhibited the highest overall acceptability. This study provides a novel strategy for the application of MVD in the processing of meat snacks.
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Affiliation(s)
- Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihan Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jingming Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, Harbin 150030, China.
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Aghajanzadeh S, Sultana A, Mohammad Ziaiifar A, Khalloufi S. Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review. Food Res Int 2024; 188:114494. [PMID: 38823873 DOI: 10.1016/j.foodres.2024.114494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Pores and bubbles significantly influence the physical attributes (like texture, density, and structural integrity), organoleptic properties, and shelf life of processed foods. Hence, the quality of foods and their acceptance by the consumers could be influenced by the properties and prevalence of pores and bubbles within the food structure. Considering the importance of pores, this review aimed to comprehensively discuss the factors and mechanisms involved in the generation of pores and bubbles during the processing of different food products. Moreover, the characteristics and effects of pores on the properties of chocolates, cheeses, cereal-based foods (like cake, puffed grains, and pasta), dried, and fried products were discussed. The impacts of bubbles on the quality of foam-based products, foam creamers, and beverages were also explored. This review concludes that intrinsic factors (like food compositions, initial moisture content, and porosity) and extrinsic factors (like applied technologies, processing, and storage conditions) affect various properties of the pores and bubbles including their number, size, orientation, and distribution. These factors collectively shape the overall structure and quality of processed food products such as density, texture (hardness, cohesiveness, chewiness), and water holding capacity. The desirability or undesirability of pores and their characteristics depends on the type of products; hence, some practical hints were provided to mitigate their adverse effects or to enhance their formation in foods. For example, pores could increase the nutrient digestion and reduce the shelf life of the products by enhancing the risk of fat oxidation and microbial growth. In conclusion, this study provides a valuable resource for food scientists and industry professionals by discussing the effects of pores on food preservation, heat, and mass transfer (including oxygen, moisture, flavors, and nutrients). Understanding the dynamic changes in porosity during processing will be effective in customization of final product quality with desired attributes, ensuring tailored outcomes for specific applications.
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Affiliation(s)
- Sara Aghajanzadeh
- Dept. of Soils and Agri-Food Engineering, Laval University, Québec, Canada; Institute of Nutrition and Functional Foods, Québec, Canada
| | - Afroza Sultana
- Dept. of Soils and Agri-Food Engineering, Laval University, Québec, Canada; Institute of Nutrition and Functional Foods, Québec, Canada; Dept. of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
| | - Aman Mohammad Ziaiifar
- Dept. of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seddik Khalloufi
- Dept. of Soils and Agri-Food Engineering, Laval University, Québec, Canada; Institute of Nutrition and Functional Foods, Québec, Canada.
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3
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Jin C, Sengupta A. Microbes in porous environments: from active interactions to emergent feedback. Biophys Rev 2024; 16:173-188. [PMID: 38737203 PMCID: PMC11078916 DOI: 10.1007/s12551-024-01185-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Accepted: 03/27/2024] [Indexed: 05/14/2024] Open
Abstract
Microbes thrive in diverse porous environments-from soil and riverbeds to human lungs and cancer tissues-spanning multiple scales and conditions. Short- to long-term fluctuations in local factors induce spatio-temporal heterogeneities, often leading to physiologically stressful settings. How microbes respond and adapt to such biophysical constraints is an active field of research where considerable insight has been gained over the last decades. With a focus on bacteria, here we review recent advances in self-organization and dispersal in inorganic and organic porous settings, highlighting the role of active interactions and feedback that mediates microbial survival and fitness. We discuss open questions and opportunities for using integrative approaches to advance our understanding of the biophysical strategies which microbes employ at various scales to make porous settings habitable.
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Affiliation(s)
- Chenyu Jin
- Physics of Living Matter Group, Department of Physics and Materials Science, University of Luxembourg, 162 A, Avenue de la Faïencerie, Luxembourg City, L-1511 Luxembourg
| | - Anupam Sengupta
- Physics of Living Matter Group, Department of Physics and Materials Science, University of Luxembourg, 162 A, Avenue de la Faïencerie, Luxembourg City, L-1511 Luxembourg
- Institute for Advanced Studies, University of Luxembourg, 2 Avenue de l’Université, Esch-sur-Alzette, L-4365 Luxembourg
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Lazou AE. Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:8216796. [PMID: 38566753 PMCID: PMC10985278 DOI: 10.1155/2024/8216796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/12/2024] [Accepted: 02/27/2024] [Indexed: 04/04/2024]
Abstract
The effects of legume incorporation and sweetener substitution on the quality characteristics of innovative biscuits were investigated. The wheat flour was substituted with chickpea and lentil flour at ratios ranging from 0 to 30% legume to whole-meal dicoccum wheat flour. The sugar was substituted by oligofructose at 50 and 100% levels. The quality characteristics, including physicochemical properties (moisture content, water activity, and color), sorption characteristics, structural and textural properties, and sensory properties, were significantly affected by the substitutions. Sorption phenomena were excellently described by the Guggenheim, Anderson, and de Boer (GAB) model, while its parameters were affected by substitutions. Scanning electron microscopy revealed a porous structure with starch granules embedded within the protein matrix, showing restricted gelatinization and keeping largely their form. The incorporation of legume flour increased the biscuit density, hardness, and spread ratio and decreased the color of the products. Furthermore, principal component analysis (PCA) analysis of instrumental and sensory characteristics showed that texture and sweetness were the key quality characteristics for product acceptance. It was found that highly acceptable legume-based biscuits with alternative sweeteners can be produced, with 50% oligofructose substitution and legume flour incorporation (chickpea or lentil) up to 30%.
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Affiliation(s)
- Andriana E. Lazou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
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Shah Y, Takhar PS. Pressure development and volume changes during frying and post-frying of potatoes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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Aguirre-García M, Cortés-Zavaleta O, Ruiz-Espinosa H, Ochoa-Velasco C, Ruiz-López I. The role of coupled water and solute diffusion and product shrinkage during osmotic dehydration. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Bikos D, Samaras G, Charalambides MN, Cann P, Masen M, Hartmann C, Vieira J, Sergis A, Hardalupas Y. Experimental and numerical evaluation of the effect of micro-aeration on the thermal properties of chocolate. Food Funct 2022; 13:4993-5010. [PMID: 35393999 DOI: 10.1039/d1fo04049a] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Thermal properties, such as thermal conductivity, specific heat capacity and latent heat, influence the melting and solidification of chocolate. The accurate prediction of these properties for micro-aerated chocolate products with varying levels of porosity ranging from 0% to 15% is beneficial for understanding and control of heat transfer mechanisms during chocolate manufacturing and food oral processing. The former process is important for the final quality of chocolate and the latter is associated with sensorial attributes, such as grittiness, melting time and flavour. This study proposes a novel multiscale finite element model to accurately predict the temporal and spatial evolution of temperature across chocolate samples. The model is evaluated via heat transfer experiments at temperatures varying from 16 °C to 45 °C. Both experimental and numerical results suggest that the rate of heat transfer within the micro-aerated chocolate is reduced by 7% when the 15% micro-aerated chocolate is compared to its solid counterpart. More specifically, on average, the thermal conductivity decreased by 20% and specific heat capacity increased by 10% for 15% micro-aeration, suggesting that micro-pores act as thermal barriers to heat flow. The latter trend is unexpected for porous materials and thus the presence of a third phase at the pore's interface is proposed which might store thermal energy leading to a delayed release to the chocolate system. The developed multiscale numerical model provides a design tool to create pore structures in chocolate with optimum melting or solidifying response.
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Affiliation(s)
- D Bikos
- Department of Mechanical Engineering, Imperial College London, UK.
| | - G Samaras
- Department of Mechanical Engineering, Imperial College London, UK.
| | | | - P Cann
- Department of Mechanical Engineering, Imperial College London, UK.
| | - M Masen
- Department of Mechanical Engineering, Imperial College London, UK.
| | | | - J Vieira
- Nestlé Product Technology Centre, York, UK
| | - A Sergis
- Department of Mechanical Engineering, Imperial College London, UK.
| | - Y Hardalupas
- Department of Mechanical Engineering, Imperial College London, UK.
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Hou X, Zheng Y, Ma X, Liu Y, Ma Z. The Effects of Hydrophobicity and Textural Properties on Hexamethyldisiloxane Adsorption in Reduced Graphene Oxide Aerogels. Molecules 2021; 26:1130. [PMID: 33672689 PMCID: PMC7924388 DOI: 10.3390/molecules26041130] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 02/16/2021] [Accepted: 02/17/2021] [Indexed: 02/07/2023] Open
Abstract
To expand the applications of graphene-based materials to biogas purification, a series of reduced graphene oxide aerogels (rGOAs) were prepared from industrial grade graphene oxide using a simple hydrothermal method. The influences of the hydrothermal preparation temperature on the textural properties, hydrophobicity and physisorption behavior of the rGOAs were investigated using a range of physical and spectroscopic techniques. The results showed that the rGOAs had a macro-porous three-dimensional network structure. Raising the hydrothermal treatment temperature reduced the number of oxygen-containing groups, whereas the specific surface area (SBET), micropore volume (Vmicro) and water contact angle values of the rGOAs all increased. The dynamic adsorption properties of the rGOAs towards hexamethyldisiloxane (L2) increased with increasing hydrothermal treatment temperature and the breakthrough adsorption capacity showed a significant linear association with SBET, Vmicro and contact angle. There was a significant negative association between the breakthrough time and inlet concentration of L2, and the relationship could be reliably predicted with a simple empirical formula. L2 adsorption also increased with decreasing bed temperature. Saturated rGOAs were readily regenerated by a brief heat-treatment at 100 °C. This study has demonstrated the potential of novel rGOA for applications using adsorbents to remove siloxanes from biogas.
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Affiliation(s)
- Xifeng Hou
- Hebei Key Laboratory of Inorganic Nano-Materilas, College of Chemistry and Material Science, Hebei Normal University, Shijiazhuang 050024, Hebei, China; (X.H.); (Y.Z.)
| | - Yanhui Zheng
- Hebei Key Laboratory of Inorganic Nano-Materilas, College of Chemistry and Material Science, Hebei Normal University, Shijiazhuang 050024, Hebei, China; (X.H.); (Y.Z.)
- Shijiazhuang Vocational College of Finance & Economics, Shijiazhuang 050061, Hebei, China
| | - Xiaolong Ma
- School of Environmental Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, Hebei, China;
| | - Yuheng Liu
- College of Pharmaceutical Sciences, Hebei Medical University, Shijiazhuang 050017, Hebei, China;
| | - Zichuan Ma
- Hebei Key Laboratory of Inorganic Nano-Materilas, College of Chemistry and Material Science, Hebei Normal University, Shijiazhuang 050024, Hebei, China; (X.H.); (Y.Z.)
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