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17 pages, 2146 KiB

Open AccessArticle

The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production

by Anna Kot, Ewa Jakubczyk and Anna Kamińska-Dwórznicka

Appl. Sci. 2023, 13(13), 7561; https://doi.org/10.3390/app13137561 - 27 Jun 2023

Cited by 4 | Viewed by 1759

This study aims to contribute knowledge to the area of the ice cream industry by finding an effective way to prevent the recrystallization process in ice cream production. Stabilizers such as ɩ-carrageenan and its acid and enzymatic hydrolyzates were used with the combination [...] Read more.

This study aims to contribute knowledge to the area of the ice cream industry by finding an effective way to prevent the recrystallization process in ice cream production. Stabilizers such as ɩ-carrageenan and its acid and enzymatic hydrolyzates were used with the combination of ultrasound homogenization (20 kHz and exposure time of 5 min) as a method to obtain the deliberate quality of ice cream. In this paper, a comprehensive analysis of the physical characteristic of milk ice creams was made, such as the cryoscopic temperature, osmotic pressure, overrun, and melting time. It was noted that cryoscopic temperature was lower in the samples after ultrasound treatment. Additionally, the osmotic pressure was changed in the case of the stabilizer used. The overrun of ice cream was less than 32% while the longest melting time was at the level of 27 min. The recrystallization process was analysed on the basis of images taken after 24 h, and 1 and 3 months of storage at −18 °C. Regarding the results, it was observed that ultrasound homogenization contributed to smaller ice crystals and had a positive influence on the ice crystals’ structure. Full article

(This article belongs to the Special Issue Thermal and Non-thermal Processes in the Food Industry)

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14 pages, 949 KiB

Open AccessArticle

High Pressure Processing Has Variable Effects on Protein-Related and Sensory Properties of Cold and Hot Smoked Rainbow Trout

by Anna Kårlund, Katarina Sulkula, Kati Väkeväinen and Jenni Korhonen

Appl. Sci. 2023, 13(7), 4193; https://doi.org/10.3390/app13074193 - 25 Mar 2023

Cited by 2 | Viewed by 1897

Abstract

High pressure processing (HPP) is a state-of-the-art food preservation method that can be applied to many types of food items, including fish products. HPP has been found to affect fish protein conformation, with potentially positive effects on protein digestibility, but detrimental effects on [...] Read more.

High pressure processing (HPP) is a state-of-the-art food preservation method that can be applied to many types of food items, including fish products. HPP has been found to affect fish protein conformation, with potentially positive effects on protein digestibility, but detrimental effects on sensory quality. In this study, cold and hot smoked rainbow trout samples (CSRT and HSRT, respectively) were treated with 200, 400, and 600 MPa at 4 °C for 3 min and tested for solubility of proteins (SP) and water holding capacity (WHC). Level of proteolysis (LP) was tested in an in vitro digestion model. A consumer panel evaluated sensory properties with the Rate-All-That-Apply method. Treatment at 200 MPa positively affected LP in HSRT, while SP and WHC were reduced in CSRT with increasing pressure. HPP also significantly affected texture, appearance, and appeal, especially of CSRT samples. Reduction in SP and WHC contributed to colour changes in CSRT treated with 600 MPa. It was concluded that HPP had more pronounced effects on physicochemical and sensory properties of CSRT than HSRT. The results highlight the importance of optimising the HPP parameters for each product type, in order to minimise the potentially negative effects on protein-related properties and sensory quality. Full article

(This article belongs to the Special Issue Thermal and Non-thermal Processes in the Food Industry)

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14 pages, 890 KiB

Open AccessArticle

The Effect of Sous-Vide Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots

by Marta Czarnowska-Kujawska, Anna Draszanowska, Michał Chróst and Małgorzata Starowicz

Appl. Sci. 2023, 13(7), 4086; https://doi.org/10.3390/app13074086 - 23 Mar 2023

Cited by 2 | Viewed by 2094

Abstract

Vegetables are a natural source of bioactive compounds, however, their content is strongly affected by the preparation methods. The study aimed to find the balance between high health-promoting properties, resulting from well-retained minerals content, and sensory properties by testing different times of sous-vide [...] Read more.

Vegetables are a natural source of bioactive compounds, however, their content is strongly affected by the preparation methods. The study aimed to find the balance between high health-promoting properties, resulting from well-retained minerals content, and sensory properties by testing different times of sous-vide cooking of vegetables at 85 °C. For each vegetable, broccoli, green beans and beetroots, three times options of sous-vide treatment were individually applied. No effect of sous-vide cooking on dry matter content was found for tested vegetables, with the exception of dry mass loss of beetroots cooked for 180 min. The results of potassium, magnesium, calcium and phosphorus determination, confirmed that the sous-vide technique often allows for the retention of these minerals at a level not lower than in raw vegetables. For both broccoli and beetroots, it was observed that the longer the sous-vide processing time, the lower the color intensity, and in the case of each tested vegetable, the worse the consistency. Therefore, the study proves that this method of heat treatment reduces the loss of minerals and preserves the desired color of studied vegetables. Full article

(This article belongs to the Special Issue Thermal and Non-thermal Processes in the Food Industry)

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19 pages, 1886 KiB

Open AccessFeature PaperArticle

Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies

by Maria Barbara Różańska, Patrycja Kokolus, Jakub Królak, Patrycja Jankowska, Agata Osoś, Magda Romanowska, Łukasz Szala, Przemysław Łukasz Kowalczewski, Jacek Lewandowicz, Łukasz Masewicz, Hanna Maria Baranowska and Sylwia Mildner-Szkudlarz

Appl. Sci. 2023, 13(6), 4033; https://doi.org/10.3390/app13064033 - 22 Mar 2023

Cited by 4 | Viewed by 2151

Abstract

The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorption capacity, low-field nuclear magnetic resonance (LF NMR) relaxometry). [...] Read more.

The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorption capacity, low-field nuclear magnetic resonance (LF NMR) relaxometry). Rice flours were extruded at 80 and 120 °C with feed moisture (15 and 30%) and with the same particle size (<132 and >132–200 µm). Significant differences were observed between the pasting profiles of the flours before and after extrusion. The pasting profile of extruded flours confirmed that hydrothermal treatment partially gelatinized the starch, decreasing the viscosity during heating. The water binding properties increased with the extrusion temperature and moisture content and also with the particle size of the flour. The most important parameter influencing the mechanical properties of the dough was the moisture content of the flour and significant differences were observed between fine (<132 μm) and coarse flours (>132–200 μm). The molecular dynamics of particles containing protons in the bound and bulk fractions in each sample do not depend on the extruder parameters or granulation of the obtained fraction. LF NMR results confirmed that extrusion of rice flour led to a significant decrease in the T₂₁ value compared to the control sample and an increase in the T₂₂ value in breads made with flours with particle size <132 μm. A linear relationship was found between the spin-spin relaxation times (T₁) changes and the equilibrium water activity (a_r). The results showed that bread with extruded rice flour at the same die temperature resulted in a significantly higher bread volume (31%) and lower hardness (27%) compared to the control. The highest hardness was observed in the case of samples prepared with extruded flour with the addition of 15% moisture, regardless of temperature and particle size. Full article

(This article belongs to the Special Issue Thermal and Non-thermal Processes in the Food Industry)

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7 pages, 238 KiB

Open AccessCommunication

Effectiveness of High-Pressure Processing Treatment for Inactivation of Listeria monocytogenes in Cold-Smoked and Warm-Smoked Rainbow Trout

by Kati Riekkinen, Kati Martikainen and Jenni Korhonen

Appl. Sci. 2023, 13(6), 3735; https://doi.org/10.3390/app13063735 - 15 Mar 2023

Cited by 4 | Viewed by 2060

Abstract

High-pressure processing (HPP) is a promising method for preserving food, for example by inactivating pathogens and spoilage microbes. However, there is still a lack of knowledge about the optimal processing parameters for different food products. The aim of this study was to assess [...] Read more.

High-pressure processing (HPP) is a promising method for preserving food, for example by inactivating pathogens and spoilage microbes. However, there is still a lack of knowledge about the optimal processing parameters for different food products. The aim of this study was to assess the effectiveness of different pressures to inactivate Listeria monocytogenes in cold-smoked and warm-smoked rainbow trout (Oncorhynchus mykiss) ready-to-eat (RTE) fish products. L. monocytogenes ATCC 7644 was inoculated into sliced cold-smoked rainbow trout fillets and whole warm-smoked rainbow trout fillets. The fish samples were pressure-treated at three different pressures, either at 200, 400, or 600 MPa, at 4 ± 1 °C for 3 min in each pressure. Bacterial enumeration of the samples and control samples were analysed 1, 14, and 28 days after the HPP treatment by using serial dilution and the spread plate technique. Based on the study results, the most effective pressure was 600 MPa and the number of L. monocytogenes colonies, both in cold-smoked and in warm-smoked fish samples, was within the official limit of the Regulation (EC) No. 2073/2005 (100 cfu/g) even after 28 days of storage. Full article

(This article belongs to the Special Issue Thermal and Non-thermal Processes in the Food Industry)

22 pages, 17137 KiB

Open AccessArticle

Simulation-Based Analysis of the Effect of New Immersion Freezing Equipment on the Freezing Speed

by Jiang Chang, Pengda Sun, Xue Gong, Zhihui Sun, Jing Wang and Xiaoyan Li

Appl. Sci. 2023, 13(4), 2392; https://doi.org/10.3390/app13042392 - 13 Feb 2023

Cited by 2 | Viewed by 2017

Abstract

Modeling software was used to improve the efficiency of existing immersion freezing equipment. The concept of adding a rotating hopper device was proposed to make pork rotate with the rotating hopper in a flowing refrigerant carrier to achieve the effect of shortening the [...] Read more.

Modeling software was used to improve the efficiency of existing immersion freezing equipment. The concept of adding a rotating hopper device was proposed to make pork rotate with the rotating hopper in a flowing refrigerant carrier to achieve the effect of shortening the freezing time. In order to make up for the shortcomings of time-consuming processes and the limited information obtained from the measurement of the central temperature of pork, this paper establishes a mathematical model of the pre-freezing process using computational fluid dynamics (CFD) software to simulate the three-dimensional unsteady state of the pork. The simulation results show that when the rotating hopper is stationary, the refrigerant circulation flow shortens the freezing speed by 490 s compared to the freezing speed in the stationary state of the refrigerant carrier, and the freezing time efficiency is improved by 9.5%. When the refrigerant carrier flow rate v = 0 m/s and when the hopper speed r = 2 rad/s, the central temperature of pork drops rapidly from 26 °C to −15 °C in 0~1250 s, the decline leveled off at 1250–2310 s, and finally dropped to −18 °C, requiring a total of 5410 s. The freezing time of the immersion and freezing equipment was reduced by 2830 s after the addition of the rotating device, improving efficiency by nearly 55%. When the rotation speed r is increased from 2 rad/s to 4 rad/s, the freezing time is shortened by 1290 s and the freezing efficiency is increased by nearly 53%. The addition of the rotating device will make the pork freezing effect more uniform. Full article

(This article belongs to the Special Issue Thermal and Non-thermal Processes in the Food Industry)

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17 pages, 2313 KiB

Open AccessArticle

Evaluating the Quality of Raw Chocolate as an Alternative to Commercial Products

by Radosław Kowalski, Marek Rosochacki, Jakub Wyrostek and Muhammad Torequl Islam

Appl. Sci. 2023, 13(3), 1274; https://doi.org/10.3390/app13031274 - 18 Jan 2023

Cited by 2 | Viewed by 2998

Abstract

The aim of this presented study was the sensory evaluation, the analysis of the nutritional composition, and the analysis of the content of health-promoting ingredients, i.e., the total phenolic compounds and the total flavonoids, in raw chocolate (made exclusively from unroasted cocoa beans, [...] Read more.

The aim of this presented study was the sensory evaluation, the analysis of the nutritional composition, and the analysis of the content of health-promoting ingredients, i.e., the total phenolic compounds and the total flavonoids, in raw chocolate (made exclusively from unroasted cocoa beans, cane sugar, and cocoa butter) in comparison to classic commercial chocolates available in the consumer market. The research showed that raw chocolate, compared to commercial chocolates, contained less carbohydrates (39.6% in raw chocolate and 42.7% and 53.7% in commercial chocolate, respectively), was characterized by a higher content of total phenolic compounds (22.08 mg GAE/g in raw chocolate and 9.25 and 7.87 mg GAE/g in commercial chocolates, respectively), had a a higher content of total flavonoids (8.75 mg ECE/g in raw chocolate and 4.43 mg/g and 3.83 mg ECE/g in commercial chocolates, respectively), and also had a higher total antioxidant activity (172.16 μM TE/g in raw chocolate and 132.60 and 63.76 μM TE/g in commercial chocolates, respectively). In the sensory assessment, raw chocolate received lower ranks than commercial chocolates, especially in the case of the most important discriminant in the entire evaluation, i.e., taste, which was unquestionably related to the lower content of carbohydrates. However, currently, it is necessary to reduce the consumption of sugar, which, when excessively present in the diet, is the cause of many diseases. However, in the sensory evaluation for the criteria “external appearance—shape” and “external appearance—surface condition,” the raw chocolate received the highest marks. Full article

(This article belongs to the Special Issue Thermal and Non-thermal Processes in the Food Industry)

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10 pages, 521 KiB

Open AccessArticle

A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes

by Monika Modzelewska-Kapituła, Renata Pietrzak-Fiećko, Arkadiusz Zakrzewski and Zdzisław Zakęś

Appl. Sci. 2023, 13(3), 1253; https://doi.org/10.3390/app13031253 - 17 Jan 2023

Cited by 3 | Viewed by 2075

Abstract

The aim of the study was to compare the effects of microwave and sous-vide cooking on chemical composition, including fatty acid composition, colour, and microbial and eating quality of fillets produced from wild-living pikeperch. Skinned fillets were sous-vide (SV)-cooked at 65 °C for [...] Read more.

The aim of the study was to compare the effects of microwave and sous-vide cooking on chemical composition, including fatty acid composition, colour, and microbial and eating quality of fillets produced from wild-living pikeperch. Skinned fillets were sous-vide (SV)-cooked at 65 °C for 40 min. or cooked in a microwave oven (M) at 539 W for 3 min. Generally, cooking decreased moisture and increased protein contents in SV and M, and increased fat content in SV. Cooking increased lightness and yellowness while decreasing redness of fillets, but there were no differences between SV and M. SV fillets showed a significantly higher cooking loss than M samples. SV and M samples showed a similarly high sensory and microbial quality, although microwave cooking was more effective in total viable bacteria counts reduction. Similar fatty acid proportions and concentrations were noted in M and SV fillets, suggesting that both methods preserved well fatty acids in pikeperch meat tissue. Full article

(This article belongs to the Special Issue Thermal and Non-thermal Processes in the Food Industry)

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