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2 pages, 181 KiB

Open AccessEditorial

Special Issue on Innovative Food Products and Processing

by Hasmadi Mamat and Bhesh R. Bhandari

Appl. Sci. 2023, 13(14), 8542; https://doi.org/10.3390/app13148542 - 24 Jul 2023

Cited by 1 | Viewed by 1316

Abstract

The food industry is experiencing a significant transformation, driven by evolving consumer preferences, sustainability concerns, and technological advancements [...] Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

Research

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16 pages, 2407 KiB

Open AccessArticle

Microencapsulation of Antimicrobial trans-Cinnamaldehyde: Effect of Emulsifier Type, pH, and Drying Technique

by Fatemeh Baghi, Sami Ghnimi, Emilie Dumas and Adem Gharsallaoui

Appl. Sci. 2023, 13(10), 6184; https://doi.org/10.3390/app13106184 - 18 May 2023

Cited by 4 | Viewed by 1701

Abstract

Two plant-based emulsifiers, soybean lecithin and pea protein isolate, were studied for their emulsifying and encapsulating capacities of an antimicrobial molecule, trans-cinnamaldehyde (TC), at two different pH values, three and seven, and after drying with two different techniques, spray-drying and freeze-drying. To [...] Read more.

Two plant-based emulsifiers, soybean lecithin and pea protein isolate, were studied for their emulsifying and encapsulating capacities of an antimicrobial molecule, trans-cinnamaldehyde (TC), at two different pH values, three and seven, and after drying with two different techniques, spray-drying and freeze-drying. To characterize the obtained capsules, various physicochemical tests were conducted to examine particle size, encapsulation efficiency, thermal and moisture stability, and powder morphology. The spray-dried (SD) and freeze-dried (FD) powders had an average particle size of 8.35 µm and 144.49 µm, respectively. The SD powders showed similar encapsulation efficiency (EE) for soybean lecithin and pea protein isolate with an average value of 95.69%. On the other hand, the FD powders had lower EE compared to SD powders, with an average of 58.01% for lecithin-containing powders and 83.93% for pea-protein-containing powders. However, the water content of FD powders (2.83%) was lower than that of SD powders (4.72%). The powders prepared at pH 3 showed better thermal stability. Morphological analysis showed spherical particles for SD powders and irregular shapes for FD powders. Nanoemulsions as well as dried powders showed interesting antimicrobial activities against Escherichia coli and Listeria innocua, confirming their potential use as natural preservatives in foods. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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12 pages, 621 KiB

Open AccessArticle

Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties

by Wolyna Pindi, Lim Wei Qin, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Elisha Munsu, Noorakmar Ab Wahab and Nor Qhairul Izreen Mohd Noor

Appl. Sci. 2023, 13(9), 5447; https://doi.org/10.3390/app13095447 - 27 Apr 2023

Cited by 14 | Viewed by 2228

Abstract

This study investigates the effect of salt reduction through the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty formulations were used with two [...] Read more.

This study investigates the effect of salt reduction through the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty formulations were used with two levels of salt (1% and 1.5%) and two levels of seaweed (2% and 4%). Adding seaweed improves water holding capacity and minimized cooking loss in reduced-salt patties. In addition, adding seaweed decreases the shrinkage of the diameter and thickness of chicken patties (p > 0.05). However, adding seaweed made the patties darker, as shown by lower L* values (p > 0.05). Additionally, the incorporation of seaweed significantly increased (p < 0.05) the hardness, chewiness, cohesiveness, and elasticity of patties. Reduced-salt chicken patties with the addition of 2–4% of seaweed showed lower extracted water than 1.5% salt chicken patties with seaweed (p < 0.05), indicating a higher water holding capacity. The sensory evaluation showed that the chicken patty with 1.5% salt and 4% seaweed had the highest overall acceptability. However, the overall acceptability of the chicken patties with 1% salt and 4% seaweed was significantly higher (p < 0.05) than the control. In conclusion, the addition of Kappaphycus alvarezii to reduced salt patties improved textural properties with acceptable taste profiles. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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14 pages, 515 KiB

Open AccessArticle

Physicochemical and Sensory Properties of Bahulu and Chocolate Mousse Developed from Canned Pulse and Vegetable Liquids

by Floris Donatus, Mohd Dona Bin Sintang, Norliza Julmohammad, Wolyna Pindi and Noorakmar Ab Wahab

Appl. Sci. 2023, 13(7), 4469; https://doi.org/10.3390/app13074469 - 31 Mar 2023

Cited by 4 | Viewed by 2767

Abstract

Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address [...] Read more.

Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address the egg shortage is essential. Liquids discarded from commercially plant-based canned foods have the potential to replace eggs in food products as an alternative foaming agent. Therefore, this study aims to investigate the physicochemical and sensory properties of bahulu and chocolate mousse using canned liquids of green peas (pulses N and P), lentils (pulse R), chickpeas (pulse X), button mushrooms (vegetable A), and straw mushrooms (Vegetable D). Canned liquids were incorporated into bahulu and mousse formulations to replace egg whites. The developed bahulu and mousse were baked for 25 min at 180 °C and chilled for 3 hours at 4 °C, respectively. The texture profile of bahulu and the viscosity properties of the chocolate mousse were determined in this study. Furthermore, the research examines the proximate analysis and sensory acceptance of both products. According to the findings, bahulu A, produced from canned vegetable liquids, had the lowest hardness, springiness, and chewiness (p < 0.05) levels. In contrast, canned pulse liquid, which was used in bahulu N, produced comparable hardness, fracturability, adhesiveness, springiness, cohesiveness, and chewiness with the control sample (p > 0.05). Moreover, the viscosity values of mousses A (2238.33 ± 2.89 cP) and D (2778.33 ± 2.89 cP) were lower than the control mousse (8005.00 ± 0.00 cP) (p < 0.05). Bahulu and mousse contain 6.58–6.83% and 1.52–1.90% of protein, respectively. The protein content of canned pulse liquid products was higher than that of canned vegetable liquids (p < 0.05). The lowest taste acceptance was observed in samples Bahulu N and P as well as mousses N and P (p < 0.05). This outcome could be due to the saltiness derived from the canned green pea liquid. The appearance, odor, and overall acceptability of the bahulu and mousse were comparable to the control samples and well-accepted by the panelists (p > 0.05). The findings demonstrate that canned pulse liquids (green peas, lentils, and chickpeas) can potentially mimic egg white in the development of bahulu and chocolate mousse. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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12 pages, 2668 KiB

Open AccessArticle

Impact of Stabilization Method and Filtration Step on the Ester Profile of “Brandy de Jerez”

by José Manuel Muñoz-Redondo, Belén Puertas, Manuel José Valcárcel-Muñoz, Raquel Rodríguez-Solana and José Manuel Moreno-Rojas

Appl. Sci. 2023, 13(6), 3428; https://doi.org/10.3390/app13063428 - 8 Mar 2023

Cited by 4 | Viewed by 1920

Abstract

Brandy stabilization is an important step aimed at decanting the suspended organic and inorganic particles that may cause undesirable turbidity (cloudiness or haze) in brandies, affecting the physico-chemical stability, the organoleptic characteristics, and the consumer’s quality perception of the brandy. This phenomenon originates [...] Read more.

Brandy stabilization is an important step aimed at decanting the suspended organic and inorganic particles that may cause undesirable turbidity (cloudiness or haze) in brandies, affecting the physico-chemical stability, the organoleptic characteristics, and the consumer’s quality perception of the brandy. This phenomenon originates from insoluble salts, volatile compounds (higher alcohols, fatty acid esters, and others), and ethanol-soluble lignins. Among them, ethyl esters of long-chain fatty acids are considered the main cause of haze formation, due to a decrease in their solubility when brandies are stored at low temperatures. For this reason, producers are recommended to intentionally encourage the formation of haze and then to remove it before releasing the brandy to the market. The purpose of this work was to study the influence of two methods of stabilization, the traditional method at room temperature for 1 year, and cold stabilization for 7 days at −10 °C, on the ester profile of “Brandy de Jerez”. The results were compared with non-stabilized samples, to determine the main changes in the volatile composition. The use of multivariate statistical analyses made it possible to identify the esters (potential markers) most impacted by the stabilization process. It was observed that traditional stabilization yielded the most distinct ester profile, while brandies stabilized at cold temperature displayed a lower impact on their volatile composition. Furthermore, both stabilization processes produced a significant decrease in ethyl esters of long-chain fatty acids, which are the compounds responsible for haze formation. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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15 pages, 844 KiB

Open AccessArticle

Quality Improvement of Green Saba Banana Flour Steamed Cake

by Jau-Shya Lee, NurDiyana Yusoff, Ai Ling Ho, Chee Kiong Siew, Jahurul Haque Akanda and Wan Xin Tan

Appl. Sci. 2023, 13(4), 2421; https://doi.org/10.3390/app13042421 - 13 Feb 2023

Cited by 3 | Viewed by 8101

Abstract

Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%) [...] Read more.

Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated. Physicochemical properties of the flours were measured. The viscosity and specific gravity of the batters; as well as the specific volume, weight loss and texture profile of the resulting cakes were determined. Sensory evaluation was performed to compare the acceptance of the cake formulations. The macronutrient and resistant starch content of the cakes were determined. The use of an appropriate level of SPI and Ovalette was found to effectively enhance the aeration of the cake batter and improved the specific volume and weight loss of the cake. The presence of Ovalette was essential to soften the texture of the cake. GF cake supplemented with 10% SPI and 3.5% Ovalette obtained the highest sensorial acceptance. The nutritional quality of this sample was significantly improved, whereby it contained higher protein than the gluten-containing counterpart. GSBF also contributed to the high dietary fiber and resistant starch content of the cake. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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10 pages, 552 KiB

Open AccessArticle

Formulation of a Wort-Based Beverage with the Addition of Chokeberry (Aronia melanocarpa) Juice and Mint Essential Oil

by Kristina Habschied, Jelena Nišević, Vinko Krstanović, Ante Lončarić, Kristina Valek Lendić and Krešimir Mastanjević

Appl. Sci. 2023, 13(4), 2334; https://doi.org/10.3390/app13042334 - 11 Feb 2023

Cited by 5 | Viewed by 2053

Abstract

In Croatia, the production of non-alcoholic wort-based beverages is in its initial stages. The main goal of this research was to produce wort that could be then used in the production of a wort-based beverage with the addition of chokeberry (Aronia melanocarpa [...] Read more.

In Croatia, the production of non-alcoholic wort-based beverages is in its initial stages. The main goal of this research was to produce wort that could be then used in the production of a wort-based beverage with the addition of chokeberry (Aronia melanocarpa) juice. Sensory characteristics and consumer acceptance was also analyzed. Worts were prepared by the standard mashing process, using Munich and pale ale malt. Chokeberry juice was added to the cooled worts. For the purpose of this research, two versions of wort with different concentrations of chokeberry juice (10%, 20%, 30%) were formulated, and all of the beverages were subjected to sensory analysis. Sensory analysis showed that wort with the addition of 30% chokeberry juice was the most accepted. This concentration of chokeberry juice gave the beverage a pleasant taste, but needed some improvement. To address this, mint essential oil was added to the mixture and carbonation using gaseous CO₂ was conducted. This beverage received better acceptance when carbonated and mixed with mint essential oil. In addition to the sensory analysis, the polyphenol content of the chosen beverage was also analyzed, along with its nutritional value. Polyphenol content was 2621.47 mg/L and antioxidative activity was 2.28 mmol Trolox/L. The energy value was determined to be 57 kcal. However, in order to optimize the production of this wort-based beverage, further research should be conducted. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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15 pages, 1783 KiB

Open AccessArticle

Optimization of an Innovative Hydrothermal Processing on Prebiotic Properties of Eucheuma denticulatum, a Tropical Red Seaweed

by Birdie Scott Padam, Chee Kiong Siew and Fook Yee Chye

Appl. Sci. 2023, 13(3), 1517; https://doi.org/10.3390/app13031517 - 24 Jan 2023

Cited by 4 | Viewed by 1934

Abstract

Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as a prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis of an under-utilized red seaweed, Eucheuma denticulatum. Response surface methodology [...] Read more.

Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as a prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis of an under-utilized red seaweed, Eucheuma denticulatum. Response surface methodology (RSM) applying Box–Behnken design (BBD) was used on three parameters including temperature (105–135 °C), hydrolysis time (15–35 min) and sulfuric acid concentration (0.05–0.2 M). Optimized fractions with good prebiotic activity were characterized using high-performance size-exclusion chromatography (HP-SEC) and Fourier transform infrared spectroscopy (FT-IR). Eucheuma denticulatum oligosaccharides fraction 1 (ED-F1) was shown to promote the growth of beneficial gut microbiota including Lactobacillus plantarum, L. casei, L. acidophilus, Bifidobacterium animalis and B. longum with the highest prebiotic activity score of 1.64 ± 0.17. The optimization studies showed that hydrolysis time was the most significant parameter for the oligosaccharides yield. Optimal hydrolysis conditions for ED-F1 were 120 °C, 21 min, 0.12 M H₂SO₄ with the highest yield achieved (11.15 g/100 g of dry weight). The molecular weight of ED-F1 was determined at 1025 Da while FT-IR analysis revealed the presence of sulfated oligosaccharides with similar characteristics of i-carrageenan. These findings signify the innovative method for the efficient production of seaweed derived prebiotic oligosaccharides, which could be a promising source of functional food ingredients for the development of health foods and beverages. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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18 pages, 2498 KiB

Open AccessArticle

Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees

by Siti Faridah Mohd Amin, Roselina Karim, Yus Aniza Yusof and Kharidah Muhammad

Appl. Sci. 2023, 13(3), 1344; https://doi.org/10.3390/app13031344 - 19 Jan 2023

Cited by 6 | Viewed by 2854

Abstract

The thermal process of green amaranth leads to the partial or complete degradation of chlorophyll pigments and loss of green colour due to the formation of chlorophyll derivatives. This study aimed to evaluate a stabilisation process utilising metal ions to obtain a stable [...] Read more.

The thermal process of green amaranth leads to the partial or complete degradation of chlorophyll pigments and loss of green colour due to the formation of chlorophyll derivatives. This study aimed to evaluate a stabilisation process utilising metal ions to obtain a stable green colour of metal-chlorophyll derivative complexes. In this study, the effects of CuSO₄ (0–240 ppm), ZnCl₂ (0–1800 ppm) ions, pH (4–9), and temperature (60–100 °C) on green amaranth purees with a constant time of 15 min were investigated. In tapered leaf amaranths, the sample depicted higher contents of chlorophyll a (0.33 mg/g), chlorophyll b (0.34 mg/g), and total chlorophyll (0.68 mg/g) than round leaf amaranths (chlorophyll a = 0.28 mg/g, chlorophyll b = 0.29 mg/g, and total chlorophyll = 0.58 mg/g). A higher chlorophyll derivative content (0.62 mg/g), DPPH scavenging activity (93 mM TE/g), and FRAP value (54 mM TE/g) of Cu-amaranth purees were successfully achieved using 210 ppm of CuSO₄ after heating at pH 6 and 80 °C. Zn-amaranth purees were produced using 1500 ppm of ZnCl₂ at pH 8 and 90 °C for 15 min with chlorophyll derivative content of 0.39 mg/g, DPPH scavenging activity of 79 mM TE/g, and FRAP value of 57 mM TE/g. In HPLC chromatograms, two major peaks were identified as chlorophylls a and b in fresh amaranths. Nevertheless, these two peaks disappeared in Cu- and Zn-amaranth purees, presumably due to the formation of metallo-chlorophyll derivatives. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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15 pages, 1884 KiB

Open AccessArticle

Biochemical Characteristics of Acid-Soluble Collagen from Food Processing By-Products of Needlefish Skin (Tylosurus acus melanotus)

by Siti Zulaikha Ramle, Siti Nur Hazwani Oslan, Rossita Shapawi, Ruzaidi Azli Mohd Mokhtar, Wan Norhana Md. Noordin and Nurul Huda

Appl. Sci. 2022, 12(24), 12695; https://doi.org/10.3390/app122412695 - 11 Dec 2022

Cited by 7 | Viewed by 1934

Abstract

The by-product of needlefish (Tylosurus acus melanotus) waste possesses important characteristics that could be used in food applications. Fish by-product collagen may be used in place of mammalian collagen due to ethical and religious considerations over environmental degradation. Different forms of [...] Read more.

The by-product of needlefish (Tylosurus acus melanotus) waste possesses important characteristics that could be used in food applications. Fish by-product collagen may be used in place of mammalian collagen due to ethical and religious considerations over environmental degradation. Different forms of acid-soluble collagen (ASC) were successfully extracted from needlefish skin. Based on dry weight, the collagen extracted using acetic acid (AAC), lactic acid (LAC), and citric acid (CAC) treatments was 3.13% with a significantly difference (p < 0.05), followed by 0.56% and 1.03%, respectively. Based on proximate analysis, the needlefish skin composition was found to be significantly different (p < 0.05) between compositions, with the highest moisture content at 61.65%, followed by protein (27.39%), fat (8.59%), and ash (2.16%). According to the SDS-PAGE results, all extracted collagen were identified as a type 1 collagen. Additionally, ATR-FTIR revealed that all collagens had amide A, B, amide I, II, and III peaks. AAC significantly outperforms LAC and CAC in terms of yield following physicochemical characterisation, including pH determination, colour (L* value), and hydroxyproline content. All collagens demonstrated strong heat resistance and structural stability with T_max above 38 °C. Collagen was most soluble at pH 5 for AAC, pH 3 for LAC, and pH 7 for CAC. The effect of collagen solubility on NaCl concentration was discovered to be significantly reduced to 50 g/L for all collagen samples. All collagens can be used as alternatives to terrestrial collagen in a diverse range of applications. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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15 pages, 679 KiB

Open AccessArticle

Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder

by Muhammad Kamil Zakaria, Patricia Matanjun, Ramlah George, Wolyna Pindi, Hasmadi Mamat, Noumie Surugau and Jaya Seelan Sathiya Seelan

Appl. Sci. 2022, 12(24), 12671; https://doi.org/10.3390/app122412671 - 10 Dec 2022

Cited by 6 | Viewed by 3418

Abstract

Auricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on postprandial blood glucose in human [...] Read more.

Auricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on postprandial blood glucose in human subjects after consuming instant noodles incorporated with 5% WEM powder. The proximate composition of WEM powder was 9.76% moisture, 2.40% ash, 7.52% protein, 0.15% fat, 37.96% crude fibre, 42.21% carbohydrate, and a total dietary fibre was 69.43%. Meanwhile, the proximate composition of 5% WEM noodles was 10.21% moisture, 2.87% ash, 11.37% protein, 0.16% fat, 5.68% crude fibre and 68.96% carbohydrates, while the total dietary fibre was 13.30%. The mineral content of WEM powder in decreasing order: potassium > calcium > magnesium > sodium > iron > zinc > manganese > copper > selenium > chromium. The incorporation of 5% WEM powder significantly (p < 0.05) reduced carbohydrates and increased the ash, crude fibre and total dietary fibre, antioxidant activities and total phenolic content of the instant noodles. Furthermore, the incorporation of 5% WEM significantly increased potassium, calcium, magnesium, iron, and zinc content. The addition of WEM powder reduced the postprandial glycaemic response and produced a moderate glycaemic index (GI). In conclusion, the incorporation with WEM powder could be an effective way of developing nutritious and low GI instant noodles, thus, improving nutrient intake and human health. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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16 pages, 2996 KiB

Open AccessArticle

Characterisation of Bario Rice Flour Varieties: Nutritional Compositions and Physicochemical Properties

by Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Nor Qhairul Izzreen Mohd Noor, Faridah Yahya and Hasmadi Mamat

Appl. Sci. 2022, 12(18), 9064; https://doi.org/10.3390/app12189064 - 9 Sep 2022

Cited by 5 | Viewed by 3902

Abstract

Gluten-free grains have been intensively studied as alternatives to wheat flour. Bario rice, an indigenous crop from Sarawak, Malaysia, is noted for its excellent aroma and taste. This research examined the nutritional and physicochemical properties of Bario rice flour variations. Four Bario varieties—Bario [...] Read more.

Gluten-free grains have been intensively studied as alternatives to wheat flour. Bario rice, an indigenous crop from Sarawak, Malaysia, is noted for its excellent aroma and taste. This research examined the nutritional and physicochemical properties of Bario rice flour variations. Four Bario varieties—Bario Adan Halus (white), Bario Tuan (brown), Bario Celum (black), and Bario Merah Sederhana (red)—were analysed against the reference sample. The results revealed Bario samples containing moisture contents from 8.35% to 8.69%, ash contents from 0.27% to 1.25%, crude protein contents from 6.89% to 9.43%, crude fat contents from 0.16% to 2.45%, crude fibre contents from 0.21% to 0.87%, and carbohydrate contents from 79.17% to 82.13%. All Bario rice flour contains high amylose contents (26.67% to 36.52%), which positively impact loaf volume. The water absorption capacity (1.20 g/g to 1.26 g/g) of all samples shows no significant difference (p > 0.05). The swelling capacity was significantly (p < 0.05) high in non-pigmented rice flour. In contrast, pigmented Bario rice flour presented a greater water solubility index than non-pigmented Bario rice flour. The Bario rice flour gelatinisation onset (71.43 °C to 76.49 °C) and peak (77.03 °C to 79.56 °C) temperature were lower than those of the control sample. Higher gelatinisation enthalpy was presented by Bario rice flour (1.23 J/g to 2.59 J/g) than by the control (0.79 J/g). Retrogradation onset (42.65 °C to 50.79 °C), peak (53.64 °C to 56.15 °C) temperatures, and enthalpy (0.19 J/g to 0.87 J/g) were greater in Bario rice flour compared with those in the control. The research suggests that Bario rice flour has potential for use in gluten-free bread mainly due to the relevant carbohydrates, crude proteins, amylose, and swelling capacity. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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12 pages, 1318 KiB

Open AccessArticle

Fatty-Acid Profiles, Triacylglycerol Compositions, and Crystalline Structures of Bambangan-Seed Fat Extracted Using Different Solvents

by Norazlina Mohammad Ridhwan, Hasmadi Mamat and Md Jahurul Haque Akanda

Appl. Sci. 2022, 12(16), 8180; https://doi.org/10.3390/app12168180 - 16 Aug 2022

Cited by 2 | Viewed by 2156

Abstract

Currently, research on the bambangan-fruit seed has become interesting because of its potential application as a cocoa butter alternative. This work aimed to determine the changes in the quality of the extracted bambangan-seed fat (BSF) obtained using hexane, petroleum ether, and ethanol. The [...] Read more.

Currently, research on the bambangan-fruit seed has become interesting because of its potential application as a cocoa butter alternative. This work aimed to determine the changes in the quality of the extracted bambangan-seed fat (BSF) obtained using hexane, petroleum ether, and ethanol. The extraction solvents affected the total fat content (TFC), physicochemical properties, fatty-acid profile, triacylglycerol composition, and crystalline structure of the extracted BSF. The results showed that BSF has a high content of 1,3-distreoyl-2-oleoyl-glycerol (SOS). The solvent-type significantly (p < 0.05) impacts the stearic and oleic acids of the extracts, resulting in apparent changes in the high-melting symmetrical triacylglycerols, such as SOS. Petroleum-ether-extracted BSF has a high stearic acid of 33.40%, followed by that of hexane- and ethanol-extracted BSF at 29.29% and 27.84%, respectively. Moreover, the spherulitic microstructure with needle-like crystals of the extracts also ranges from 30 to 70 µm in diameter. Hexane-extracted BSF illustrated a less-dense, spherulitic, crystalline microstructure with a less-granular centre than those extracted using the other solvents. The results suggested that the quality of the extracted BSF obtained from the nonpolar solvents of hexane and petroleum ether are better than that extracted using ethanol. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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Jump to: Editorial, Research

31 pages, 1375 KiB

Open AccessReview

Encapsulated Probiotics: Potential Techniques and Coating Materials for Non-Dairy Food Applications

by Wee Yin Koh, Xiao Xian Lim, Thuan-Chew Tan, Rovina Kobun and Babak Rasti

Appl. Sci. 2022, 12(19), 10005; https://doi.org/10.3390/app121910005 - 5 Oct 2022

Cited by 27 | Viewed by 10177

Abstract

The growing health awareness among consumers has increased the demand for non-dairy-based products containing probiotics. However, the incorporation of probiotics in non-dairy matrices is challenging, and probiotics tend to have a low survival rate in these matrices and subsequently perform poorly in the [...] Read more.

The growing health awareness among consumers has increased the demand for non-dairy-based products containing probiotics. However, the incorporation of probiotics in non-dairy matrices is challenging, and probiotics tend to have a low survival rate in these matrices and subsequently perform poorly in the gastrointestinal system. Encapsulation of probiotics with a physical barrier could preserve the survivability of probiotics and subsequently improve delivery efficiency to the host. This article aimed to review the effectiveness of encapsulation techniques (coacervation, extrusion, emulsion, spray-drying, freeze-drying, fluidized bed coating, spray chilling, layer-by-layer, and co-encapsulation) and biomaterials (carbohydrate-, fat-, and protein-based) on the viability of probiotics under the harsh conditions of food processing, storage, and along the gastrointestinal passage. Recent studies on probiotic encapsulations using non-dairy food matrices, such as fruits, fruit and vegetable juices, fermented rice beverages, tea, jelly-like desserts, bakery products, sauces, and gum products, were also included in this review. Overall, co-encapsulation of probiotics with prebiotics was found to be effective in preserving the viability of probiotics in non-dairy food matrices. Encapsulation techniques could add value and widen the application of probiotics in the non-dairy food market and future perspectives in this area. Full article

(This article belongs to the Special Issue Innovative Food Products and Processing)

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