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SUÁREZ NF, ABREU RAAD, REIS LAC, CURI PN, SCHIASSI MCEV, SOUZA VRD, PIO R. Consumer profile: blackberry processing with different types of sugars. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.23020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis. Foods 2021; 10:foods10081941. [PMID: 34441717 PMCID: PMC8391317 DOI: 10.3390/foods10081941] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/12/2021] [Accepted: 08/16/2021] [Indexed: 01/10/2023] Open
Abstract
Design of Experiments (DoE) is a statistical tool used to plan and optimize experiments and is seen as a quality technology to achieve products excellence. Among the experimental designs (EDs), the mixture designs (MDs) stand out, being widely applied to improve conditions for processing, developing, or formulating novel products. This review aims to provide useful updated information on the capacity and diversity of MDs applications for the industry and scientific community in the areas of food, beverage, and pharmaceutical health. Recent works were selected following the Preferred Reporting Items for Systematic Review and Meta-Analyses statement (PRISMA) flow diagram. Data analysis was performed by self-organizing map (SOM) to check and understand which fields of application/countries/continents are using MDs. Overall, the SOM indicated that Brazil presented the largest number of works using MDs. Among the continents, America and Asia showed a predominance in applications with the same amount of work. Comparing the MDs application areas, the analysis indicated that works are prevalent in food and beverage science in the American continent, while in Asia, health science prevails. MDs were more used to develop functional/nutraceutical products and the formulation of drugs for several diseases. However, we briefly describe some promising research fields in that MDs can still be employed.
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Squeo G, De Angelis D, Leardi R, Summo C, Caponio F. Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector. Foods 2021; 10:1128. [PMID: 34069527 PMCID: PMC8161211 DOI: 10.3390/foods10051128] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/15/2021] [Accepted: 05/18/2021] [Indexed: 02/08/2023] Open
Abstract
BACKGROUND Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. RESULTS Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. CONCLUSION In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.
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Affiliation(s)
- Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (D.D.A.); (C.S.); (F.C.)
| | - Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (D.D.A.); (C.S.); (F.C.)
| | - Riccardo Leardi
- Department of Pharmacy (DIFAR), University of Genova, Viale Cembrano 4, 16148 Genova, Italy;
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (D.D.A.); (C.S.); (F.C.)
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (D.D.A.); (C.S.); (F.C.)
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Do Nascimento Costa RC, Ferreira NLB, De Andrade RO. Physicochemical and Microbiological Analysis of Passion Fruit and Cachaça Jelly Added from Albedo as a Source of Pectin, and Molasses as a Source of Sugar. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1914262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Rosely Cristina Do Nascimento Costa
- Department of Agroindustrial Management and Technology, Federal University of Paraiba, Bananeiras - PB, Brazil
- Department of Agroindustrial Management and Technology, Center for Human, Social and Agrarian Sciences Federal University of Paraiba, Bananeiras - PB, Brazil
| | - Nadson Libio Bezerra Ferreira
- Department of Agroindustrial Management and Technology, Center for Human, Social and Agrarian Sciences Federal University of Paraiba, Bananeiras - PB, Brazil
- Department of Food Technology, State University of Campinas, Campinas - SP, Brazil
| | - Romário Oliveira De Andrade
- Department of Agroindustrial Management and Technology, Center for Human, Social and Agrarian Sciences Federal University of Paraiba, Bananeiras - PB, Brazil
- Department of Agroindustria/Food, Professor at the Federal Institute of Alagoas – IFAL. Piranhas – AL, Brazil
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CUNHA MCD, SILVA JS, GUIMARÃES JS, CARVALHO EEN, BOAS EVDBV. Effect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruit. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.38419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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SCHIASSI MCEV, CARVALHO CDS, LAGO AMT, CURI PN, PIO R, QUEIROZ F, RESENDE JVD, SOUZA VRD. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.28919] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Turola Barbi RC, Silveira Hornung P, Ávila S, da Silva Bambirra Alves FE, Beta T, Hoffmann Ribani R. Ripe and unripe inajá (Maximilia maripa) fruit: A new high source of added value bioactive compounds. Food Chem 2020; 331:127333. [DOI: 10.1016/j.foodchem.2020.127333] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 06/11/2020] [Accepted: 06/11/2020] [Indexed: 02/06/2023]
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Schiassi MCEV, Salgado DL, Meirelles BS, Lago AMT, Queiroz F, Curi PN, Pio R, de Souza VR. Berry Jelly: Optimization Through Desirability-Based Mixture Design. J Food Sci 2019; 84:1522-1528. [PMID: 31120586 DOI: 10.1111/1750-3841.14634] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 04/05/2019] [Accepted: 04/09/2019] [Indexed: 12/22/2022]
Abstract
Berries are among the nutritionally richest fruits and the mixing of these fruits can originate products with peculiar characteristics and added value, since the fruit mixture allows adding nutritional and sensory value to the final product. Thus, in this study we aimed to optimize a mixed berry jelly formulation of red fruit (blackberry, blueberry, and strawberry), through the mixture design, desirability function, and response surface methodology. The fruit mixture influenced the physical-chemical, sensory, and nutritional characteristics of mixed jelly, and it was observed that the mixture of two or more fruits may increase the acceptance of the product and even its nutritional value. According to the contour curve graph for the sensory and nutritional desirability function, the ideal mixed berry jelly should contain 55% to 100% blackberry, 0% to 20% blueberry, and 0% to 40% strawberry. The exact proportion of fruit may depend on seasonality or the commercial value of the fruit. PRACTICAL APPLICATION: In Brazil, there are many blackberry, blueberry, and strawberry cultivars grown in subtropical regions and high perishability hinders the fruit consumption in fresh form. In this context, through this study it was possible to verify which fruits are more suitable for processing in the form of jelly, as well as to optimize, based on sensory and nutritional characteristics, a mixed berry jelly formulation with greater attractiveness to consumers.
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Affiliation(s)
| | - Derlyene L Salgado
- Dept. of Food Science, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil
| | - Beatriz S Meirelles
- Dept. of Food Science, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil
| | - Amanda M T Lago
- Dept. of Food Science, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil
| | - Fabiana Queiroz
- Dept. of Food Science, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil
| | - Paula N Curi
- Dept. of Agriculture, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil
| | - Rafael Pio
- Dept. of Agriculture, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil
| | - Vanessa R de Souza
- Dept. of Food Science, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil
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