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6 pages, 222 KiB

Open AccessEditorial

Special Issue on “Progress in Food Processing in Section Food Processes”

by Dariusz Dziki

Processes 2023, 11(2), 376; https://doi.org/10.3390/pr11020376 - 25 Jan 2023

Viewed by 1136

Abstract

Food production is being confronted by numerous difficulties related to sustainability, food quality and security [...] Full article

(This article belongs to the Special Issue Progress in Food Processing)

Research

Jump to: Editorial, Review

11 pages, 1140 KiB

Open AccessFeature PaperArticle

Biochemical and Microbiological Changes Associated with Fermentation of Durum Wheat for Lemzeïet Processing, a Traditional Algerian Fermented Food

by Fatima Zohra Becila, Abdallah Bouasla, Christelle Turchiuli, Rania Boussekine, Farida Bekhouche and Agnieszka Wójtowicz

Processes 2022, 10(11), 2347; https://doi.org/10.3390/pr10112347 - 10 Nov 2022

Cited by 4 | Viewed by 2514

Abstract

In Algeria, “Lemzeïet” is prepared by the natural fermentation of wheat. This study aimed to follow the evolution of microbiological and biochemical properties of Lemzeïet with and without vinegar addition for 3, 6, 9 and 12 months. Lactic acid bacteria (LAB) [...] Read more.

In Algeria, “Lemzeïet” is prepared by the natural fermentation of wheat. This study aimed to follow the evolution of microbiological and biochemical properties of Lemzeïet with and without vinegar addition for 3, 6, 9 and 12 months. Lactic acid bacteria (LAB) were identified and the microbial count, as well as pH, acidity, protein, fat, ash and starch contents were determined. Results showed that Lemzeïet samples represented a safe product after the gradual absence of fungi. It also contained a significant load of LAB that were cocci or rods, white or yellow, grouped in chain, pair and tetrad. LAB isolates were mannitol positive, grew between 10 and 45 °C, showed resistance at 63.5 °C and the majority were homo-fermentative. Results showed a significant decrease in pH during fermentation regardless of the vinegar addition. Protein content increased up to 14.90% and 15.50% at the end of fermentation. The fat and starch contents decreased after 12 months of fermentation, regardless of the vinegar addition. Ash content remained high (1.41% and 1.45%) after six months of fermentation with and without vinegar, respectively. The microbiological and the biochemical characteristics of Lemzeïet make it a very interesting raw material in the manufacturing of healthy foods. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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10 pages, 1009 KiB

Open AccessFeature PaperArticle

Changing Ready-to-Drink Coffee Aroma Using Dielectric Barrier Discharge Plasma

by Sueli Rodrigues and Fabiano A. N. Fernandes

Processes 2022, 10(10), 2056; https://doi.org/10.3390/pr10102056 - 11 Oct 2022

Cited by 10 | Viewed by 2272

Abstract

Coffee is one of the world’s most consumed beverages, and its aroma plays an essential role in consumer acceptance. Ready-to-drink coffee is popular in many countries and can be bought with different flavoring agents. In this work, we evaluated the changes that can [...] Read more.

Coffee is one of the world’s most consumed beverages, and its aroma plays an essential role in consumer acceptance. Ready-to-drink coffee is popular in many countries and can be bought with different flavoring agents. In this work, we evaluated the changes that can be made to ready-to-drink coffee by applying cold plasma to convert coffee volatiles, modulating its aroma chemically. To achieve this goal, dielectric-barrier discharge (DBD) plasma was applied to ready-to-drink coffee at different excitation frequencies and processing times. Several chemical reactions were observed, and their routes were proposed. DBD plasma technology increased the relevance of the desirable nutty descriptor from 2.9 to 27.7%. The technology can also increase the significance of the fruity and green descriptors, which can be modulated to produce specialty or gourmet ready-to-drink coffees. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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14 pages, 2868 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

To the Theory of Grain Motion in an Uneven Air Flow in a Vertical Pneumatic Separation Channel with an Annular Cross Section

by Serhii Stepanenko, Borys Kotov, Alvian Kuzmych, Viktor Shvydia, Roman Kalinichenko, Serhii Kharchenko, Taras Shchur, Sławomir Kocira, Dariusz Kwaśniewski and Dariusz Dziki

Processes 2022, 10(10), 1929; https://doi.org/10.3390/pr10101929 - 23 Sep 2022

Cited by 5 | Viewed by 2059

Abstract

The possibilities of the action of uneven air flows on the grain material in the separating channels are still not used enough. The reason for this is the insufficient knowledge of the processes of interaction of the components of the grain material with [...] Read more.

The possibilities of the action of uneven air flows on the grain material in the separating channels are still not used enough. The reason for this is the insufficient knowledge of the processes of interaction of the components of the grain material with an uneven air flow. The purpose of the research is to increase the efficiency of grain material separation according to aerodynamic properties by purposefully changing the diagram of air velocities in the channel sections using the actions of lateral and aerodynamic forces. The separation efficiency of grain material components was determined by trajectory analysis. The different geometry of the pneumatic separation channel was studied. The study of the distribution of air velocity and air pressure vectors in a vertical annular channel was carried out using the FlowVision software. It has been established that a change in the air velocity diagram can be implemented both by changing the geometric parameters of the channel and by additional distributed air supply through the perforation in the side walls of the pneumatic channel. Based on the analysis of the velocity field, an improved scheme of a pneumatic gravitational separator is proposed for separating grain material into three fractions according to aerodynamic characteristics. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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14 pages, 2649 KiB

Open AccessFeature PaperArticle

Potential Use of Grape Stems and Pomaces from Two Red Grapevine Cultivars as Source of Oligosaccharides

by Roberta Mangione, Rita Simões, Helena Pereira, Sofia Catarino, Jorge Ricardo-da-Silva, Isabel Miranda and Suzana Ferreira-Dias

Processes 2022, 10(9), 1896; https://doi.org/10.3390/pr10091896 - 19 Sep 2022

Cited by 10 | Viewed by 2258

Abstract

Grape pomace (grape skin and seeds) and stems are major by-products of winemaking, of lignocellulosic nature. The aim of this study was to value grape pomace and stems to produce prebiotic oligosaccharides (OS). Grapes from Touriga Nacional and Marselan cultivars (Vitis vinifera [...] Read more.

Grape pomace (grape skin and seeds) and stems are major by-products of winemaking, of lignocellulosic nature. The aim of this study was to value grape pomace and stems to produce prebiotic oligosaccharides (OS). Grapes from Touriga Nacional and Marselan cultivars (Vitis vinifera L.) were used for conventional red winemaking. The total of extractives, obtained by sequential extraction with dichloromethane, ethanol, and water, was approx. 64.0% (d.w.) for both pomaces, and 46.2% and 59.5% for Marselan and Touriga Nacional stems, respectively. Lignin contents in Marselan stems (26.4%) and pomace (20.4%) were higher than in Touriga Nacional pomace (19.3%) or stems (17.3%). Polysaccharides (hemicelluloses and cellulose) represented 9 and 8.2% of Marselan and Touriga pomaces, and 22.3 and 18.7% of respective stems. After extractives removal, the pomaces and stems were submitted to a hydrothermal treatment (autohydrolysis) to release oligosaccharides from the hemicellulose fraction. Autohydrolysis was carried out following a central composite rotatable design (CCRD) as a function of temperature (142–198 °C) and time (48–132 min). For all materials of both varieties, the production of sugars by autohydrolysis could be described by second-order models. Highest sugar productions were: 81.2 g/kg (d.w.) extracted Marselan pomace; 76.3 g/kg (d.w.) extracted Touriga Nacional pomace; 116.3 g/kg (d.w.) extracted Marselan stems; and 168.4 g/kg (d.w.) extracted Touriga Nacional stems. Yields of 99% OS were obtained by autohydrolysis at 170 °C/90 min. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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22 pages, 4524 KiB

Open AccessFeature PaperArticle

Application of Non-Dominated Sorting Genetic Algorithm (NSGA-II) to Increase the Efficiency of Bakery Production: A Case Study

by Majharulislam Babor, Line Pedersen, Ulla Kidmose, Olivier Paquet-Durand and Bernd Hitzmann

Processes 2022, 10(8), 1623; https://doi.org/10.3390/pr10081623 - 16 Aug 2022

Cited by 6 | Viewed by 3269

Abstract

Minimizing the makespan is an important research topic in manufacturing engineering because it accounts for significant production expenses. In bakery manufacturing, ovens are high-energy-consuming machines that run throughout the production time. Finding an optimal combination of makespan and oven idle time in the [...] Read more.

Minimizing the makespan is an important research topic in manufacturing engineering because it accounts for significant production expenses. In bakery manufacturing, ovens are high-energy-consuming machines that run throughout the production time. Finding an optimal combination of makespan and oven idle time in the decisive objective space can result in substantial financial savings. This paper investigates the hybrid no-wait flow shop problems from bakeries. Production scheduling problems from multiple bakery goods manufacturing lines are optimized using Pareto-based multi-objective optimization algorithms, non-dominated sorting genetic algorithm (NSGA-II), and a random search algorithm. NSGA-II improved NSGA, leading to better convergence and spread of the solutions in the objective space, by removing computational complexity and adding elitism and diversity strategies. Instead of a single solution, a set of optimal solutions represents the trade-offs between objectives, makespan and oven idle time to improve cost-effectiveness. Computational results from actual instances show that the solutions from the algorithms significantly outperform existing schedules. The NSGA-II finds a complete set of optimal solutions for the cases, whereas the random search procedure only delivers a subset. The study shows that the application of multi-objective optimization in bakery production scheduling can reduce oven idle time from 1.7% to 26% while minimizing the makespan by up to 12%. Furthermore, by penalizing the best makespan a marginal amount, alternative optimal solutions minimize oven idle time by up to 61% compared to the actual schedule. The proposed strategy can be effective for small and medium-sized bakeries to lower production costs and reduce CO₂ emissions. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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17 pages, 2586 KiB

Open AccessArticle

Banana Waste-to-Energy Valorization by Microbial Fuel Cell Coupled with Anaerobic Digestion

by Néstor Isidro Rincón-Catalán, Abumalé Cruz-Salomón, P.J. Sebastian, Sergio Pérez-Fabiel, Maritza del Carmen Hernández-Cruz, Rocío Magdalena Sánchez-Albores, Jesús Mauricio Ernesto Hernández-Méndez, María Emperatriz Domínguez-Espinosa, Héctor Armando Esquinca-Avilés, Edna Iris Ríos-Valdovinos and Hugo Alejandro Nájera-Aguilar

Processes 2022, 10(8), 1552; https://doi.org/10.3390/pr10081552 - 9 Aug 2022

Cited by 18 | Viewed by 4712

Abstract

Banana is the most cultivated fruit plant in the world. It is produced in Latin America, Asia and Africa. India and China are the world’s largest banana producers, with almost 41% of the world’s production. This fruit reaches a total world production of [...] Read more.

Banana is the most cultivated fruit plant in the world. It is produced in Latin America, Asia and Africa. India and China are the world’s largest banana producers, with almost 41% of the world’s production. This fruit reaches a total world production of 158.3 million tons per year. However, during their production cycle, the banana agroindustry produces large volumes of solid waste derived from overripe fruit. It contributes between 8–20 percent of the waste (around 100 kg of banana waste for every ton of banana produced). Therefore, the use of overripe banana waste represents a huge opportunity for bioenergy production. This work demonstrates that banana waste can be further used for power generation using a microbial fuel cell (MFC) coupled with anaerobic digestion (AD). First, the maximum methane production (MMP), methane production rate (MPR) and biochemical methane potential (BMP) were measured using an anaerobic batch bioreactor for 64 days of monitoring. Finally, the digestate generated from AD was used in the MFC to determine the polarization curve, maximum voltage, maximum power density (MPD), resistance and current. As a result, the AD generated an MMP of 320.3 mL, BMP of 373.3 mLCH₄/gVS and MPR of 18.6 mLCH₄/Lb⋅day. The MFC generated 286 mV (maximum voltage), 41.3 mW/m² (MPD), 580.99 Ω (resistance) and 0.0002867 A (current). Both processes together produced a total bioenergy of 13.38 kJ/gVS. This coupled system showed a suitable and promising use of banana waste for ecofriendly bioenergy generation. Therefore, this feedstock could be taken advantage of for generating sustainable processes and developing a circular economy in the banana agroindustry. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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14 pages, 9528 KiB

Open AccessFeature PaperArticle

The Inhibitory Effect of Chitosan Based Films, Incorporated with Essential Oil of Perilla frutescens Leaves, against Botrytis cinerea during the Storage of Strawberries

by Dongying Wang, Haoduo Yang, Xinjian Lu, Yichen Wu and Francesca Blasi

Processes 2022, 10(4), 706; https://doi.org/10.3390/pr10040706 - 5 Apr 2022

Cited by 14 | Viewed by 2421

Abstract

Reduction in food waste, as well as non-invasive methods for extending the shelf-life of perishable fruits, are important global challenges. To achieve these objectives, in this paper, the use of natural compounds, chitosan films (CS) incorporated with essential oils from leaves, for postharvest [...] Read more.

Reduction in food waste, as well as non-invasive methods for extending the shelf-life of perishable fruits, are important global challenges. To achieve these objectives, in this paper, the use of natural compounds, chitosan films (CS) incorporated with essential oils from leaves, for postharvest fungal protection of strawberries is proposed. In the present study, the CS films incorporated with the essential oil from Perilla frutescens leaves (PFEO) at different concentrations were prepared and employed for packaging strawberries infected by B. cinerea during refrigerated storage at 4 °C for 10 days. Interestingly, the strawberries coated with CS films containing PFEO at 1.0% during this period possessed an effective antimicrobial effect against B. cinerea infection in potato dextrose agar (PDA). Moreover, the quality properties of the strawberries, (i.e., weight loss, firmness index, decay percentage, yeasts/molds, pH value, total soluble solids, titrable acidity, and maturity index), together with the sensory attributes (i.e., appearance, flavor, taste, and overall acceptability (p < 0.05 or p < 0.01)) were improved. These results demonstrated that (i) PFEO displayed a significant inhibitory effect against B. cinerea infection in strawberries, (ii) CS films containing PFEO at 1.0% could be a sustainable active food packaging for the refrigerated storage of strawberries. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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12 pages, 944 KiB

Open AccessFeature PaperArticle

Brine and Post-Frying Oil Management in the Fish Processing Industry—A Concept Based on Oleaginous Yeast Culture

by Agata Fabiszewska, Katarzyna Wierzchowska, Dorota Nowak, Małgorzata Wołoszynowska and Bartłomiej Zieniuk

Processes 2022, 10(2), 294; https://doi.org/10.3390/pr10020294 - 1 Feb 2022

Cited by 7 | Viewed by 2235

Abstract

Waste management solutions including the valorization of waste materials in biotechnological processes is an important issue needing to be explored. A significant amount of waste is being generated by the food industry. In this study, an attempt was made to utilize two fish [...] Read more.

Waste management solutions including the valorization of waste materials in biotechnological processes is an important issue needing to be explored. A significant amount of waste is being generated by the food industry. In this study, an attempt was made to utilize two fish industry wastes simultaneously—waste brine and post-frying oil from frying fish fillets in Yarrowia lipolytica culture with high single cell oil synthesis yield. Oxygenation in the culture medium had a positive effect on the biosynthesis efficiency of microbial oil, resulting in the highest content of lipids in yeast cells at the level of 0.431 g/g d.m (dry mass). Y. lipolytica yeast preferentially accumulated oleic acid and linoleic acid, and the high content of linolenic acid, valuable from a nutritional point of view, was also found in microbial oil. This study proved that the use of post-frying rapeseed oil gives a chance to obtain valuable storage lipids in Y. lipolytica yeast cells via ex novo biosynthesis pathway. Furthermore, the wastewater stream could be limited using a waste brine as a solvent in medium preparation, but the brine share should not exceed 30% so as not to inhibit yeast cell growth. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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10 pages, 14273 KiB

Open AccessArticle

The Process of Separating Buckwheat and Wheat Grain in a Pneumatic Cone Separator in the Context of Sustainable Agriculture

by Ewelina Kolankowska, Dariusz Jan Choszcz, Piotr Markowski, Patrycjusz Sebastian Reszczyński and Adam Józef Lipiński

Processes 2022, 10(1), 59; https://doi.org/10.3390/pr10010059 - 28 Dec 2021

Cited by 4 | Viewed by 2465

Abstract

In machines and devices used for separating and cleaning seed mixtures, the components of such mixtures can be separated in a stream of air. The efficiency of separation of a two-component (model) mixture containing wheat kernels and buckwheat nutlets was investigated. The main [...] Read more.

In machines and devices used for separating and cleaning seed mixtures, the components of such mixtures can be separated in a stream of air. The efficiency of separation of a two-component (model) mixture containing wheat kernels and buckwheat nutlets was investigated. The main crop seeds and other crop seeds imitating impurities accounted for 80% and 20% (w/w), respectively. The experiment involved a pneumatic cleaning device with an immobile conical surface, designed by the authors, where mixture components are separated in a stream of air. The seed mixture was separated in a separator with the shape of an inverted cone, where the seeds were set into motion by a stream of air. The separation efficiency of the analyzed two-component mixture in the designed separator exceeded 78%. Regression equations describing the separation efficiency index of the entire seed mixture (ε) and the separation efficiency of the main crop seeds (η_p) and seeds imitating impurities (η_z) were derived. The coefficient of determination (R²) for the above regression equations describing the separation efficiency of the mixture components (main crop seeds and seeds imitating impurities) and the separation efficiency index of the entire seed mixture ranged from 0.81 to 0.94. This result indicates that the developed equations were characterized by satisfactory and highly satisfactory fit to empirical data, and that they can be applied to accurately predict the quality of the seed separation process in the cleaning device designed by the authors. The developed equations can be effectively used to model and automatically control separation processes in the proposed separator. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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27 pages, 13328 KiB

Open AccessArticle

Vis-NIR Hyperspectral Imaging for Online Quality Evaluation during Food Processing: A Case Study of Hot Air Drying of Purple-Speckled Cocoyam (Colocasia esculenta (L.) Schott)

by John Ndisya, Ayub Gitau, Duncan Mbuge, Arman Arefi, Liliana Bădulescu, Elke Pawelzik, Oliver Hensel and Barbara Sturm

Processes 2021, 9(10), 1804; https://doi.org/10.3390/pr9101804 - 11 Oct 2021

Cited by 14 | Viewed by 3041

Abstract

In this study, hyperspectral imaging (HSI) and chemometrics were implemented to develop prediction models for moisture, colour, chemical and structural attributes of purple-speckled cocoyam slices subjected to hot-air drying. Since HSI systems are costly and computationally demanding, the selection of a narrow band [...] Read more.

In this study, hyperspectral imaging (HSI) and chemometrics were implemented to develop prediction models for moisture, colour, chemical and structural attributes of purple-speckled cocoyam slices subjected to hot-air drying. Since HSI systems are costly and computationally demanding, the selection of a narrow band of wavelengths can enable the utilisation of simpler multispectral systems. In this study, 19 optimal wavelengths in the spectral range 400–1700 nm were selected using PLS-BETA and PLS-VIP feature selection methods. Prediction models for the studied quality attributes were developed from the 19 wavelengths. Excellent prediction performance (RMSE_P < 2.0, r²_P > 0.90, RPD_P > 3.5) was obtained for MC, RR, V_S and a_w. Good prediction performance (RMSE_P < 8.0, r²_P = 0.70–0.90, RPD_P > 2.0) was obtained for PC, BI, CIELAB b*, chroma, TFC, TAA and hue angle. Additionally, PPA and WI were also predicted successfully. An assessment of the agreement between predictions from the non-invasive hyperspectral imaging technique and experimental results from the routine laboratory methods established the potential of the HSI technique to replace or be used interchangeably with laboratory measurements. Additionally, a comparison of full-spectrum model results and the reduced models demonstrated the potential replacement of HSI with simpler imaging systems. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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14 pages, 3265 KiB

Open AccessFeature PaperArticle

Application of a MOGA Algorithm and ANN in the Optimization of Apple Drying and Rehydration Processes

by Radosław Winiczenko, Agnieszka Kaleta and Krzysztof Górnicki

Processes 2021, 9(8), 1415; https://doi.org/10.3390/pr9081415 - 16 Aug 2021

Cited by 16 | Viewed by 2282

Abstract

The aim of the study was to estimate the optimal parameters of apple drying and the rehydration temperature of the obtained dried apple. Conducting both processes under such conditions is aimed at restoring the rehydrated apple to the raw material properties. The obtained [...] Read more.

The aim of the study was to estimate the optimal parameters of apple drying and the rehydration temperature of the obtained dried apple. Conducting both processes under such conditions is aimed at restoring the rehydrated apple to the raw material properties. The obtained drying parameters allow the drying process to be carried out in a short drying time (DT) and at low energy consumption (EC). The effect of air velocity (v_d), drying temperature (T_d), characteristic dimension (CD), and rehydration temperature (T_r) on rehydrated apple quality was studied. Quality parameters of the rehydrated apple as: color change (CC), mass gain ratio (MG), solid loss ratio (SL), volume gain ratio (VG) together with DT and EC were taken into consideration. The artificial neural network was used for modeling of rehydrated apple quality parameters, DT, and EC. A multi-objective genetic algorithm was developed in order to optimize parameters of the drying and rehydration processes. The simultaneous minimization of CC, SL, DT, EC, and the maximization of MG and VG were considered with the following drying and rehydration processes parameters: T_d: 50–70 °C, v_d: 0.01–2 m/s, T_r: 20–70 °C. The best solution has been found at drying temperature 56.1 °C, air velocity 1.3 m/s, characteristic dimension 2.0 mm, and rehydration temperature 59.2 °C. This apple drying and rehydration resulted in MG = 3.51, SL = 0.57, VG = 4.77, CC = 11.2, DT = 5.4 h, EC = 159.8 GJ/kg. The parameters of apple drying and rehydration processes can be recommended for the industry application. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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8 pages, 1184 KiB

Open AccessArticle

Impact of Various Vacuum Impregnation Methods on Viability of Cereal Grains

by Zbigniew Kobus, Leszek Rydzak, Tomasz Guz, Marek Domin, Rafał Nadulski and Emilia Osmólska

Processes 2021, 9(8), 1368; https://doi.org/10.3390/pr9081368 - 5 Aug 2021

Cited by 4 | Viewed by 2226

Abstract

Grain viability is of key importance in the production of malt. This paper presents the results of research on the influence of vacuum impregnation of grains of various cereals on theirservice life. One malting barley cultivar, two wheat cultivars, and a rye cultivar [...] Read more.

Grain viability is of key importance in the production of malt. This paper presents the results of research on the influence of vacuum impregnation of grains of various cereals on theirservice life. One malting barley cultivar, two wheat cultivars, and a rye cultivar mix were tested. The grain was subjected to wet vacuum impregnation and wet vacuum impregnation carried out cyclically under the pressure of 5 kPa. Then, samples of the impregnated grain were sown and its germination capacity was tested every 24 h to 120 h. The control sample was grain soaked under atmospheric pressure. Vacuum impregnation did not cause any significant changes in the germination capacity of the examined cereal varieties. The vacuum-impregnated grain displayed a higher initial water content and germinated faster. It was found that the impregnation did not disturb the internal structure of the grain, indicated by the fact that the most delicate part of the grain, i.e., the embryo, retained its vital functions in every examined case. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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14 pages, 2603 KiB

Open AccessArticle

Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)

by Bertoka Fajar Surya Perwira Negara, Mi-Jeong Lee, Gabriel Tirtawijaya, Woo-Hee Cho, Jae-Hak Sohn, Jin-Soo Kim and Jae-Suk Choi

Processes 2021, 9(7), 1225; https://doi.org/10.3390/pr9071225 - 15 Jul 2021

Cited by 16 | Viewed by 5547

Abstract

Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed. However, no [...] Read more.

Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed. However, no study has been conducted on the effects of different frying methods on the physiochemical and nutritional properties of chub mackerel. Therefore, in this study, we evaluated the physiochemical and nutritional characteristics of deep fried, vacuum fried, and air fried chub mackerel. Thawing methods were compared and the best method was selected. High frequency defrosting (HFD) was used to thaw frozen fillet mackerel before frying. Response surface methodology (RSM) was used to optimize the temperature and frying time of the three frying methods. The physiochemical and nutritional characteristics, including volatile basic nitrogen (VBN), thiobarbituric acid-reactive substances (TBARS), pH, overall acceptance, proximate, fatty acid, and amino acids of fried mackerel were investigated. The HFD exhibited the lowest number of drips with a short thawing time. The RSM showed that the optimum temperature and frying time for deep, vacuum, and air frying were 165 °C for 3 min, 95 °C for 7 min, and 160 °C for 15 min, respectively. Vacuum frying showed the lowest increase in VBN, TBARS, and pH, and significantly (p < 0.05) differed from the others. It also resulted in increased amino acid and preserved fatty acid content. These findings suggest that vacuum frying is the best frying method which has little oxidation and can maintain nutrition. The results of this study could be applied in the fisheries industry to produce the best fried mackerel and preserve its high nutritive value. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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13 pages, 837 KiB

Open AccessFeature PaperArticle

Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage

by Yudong Meng, Haoduo Yang, Dongying Wang, Yuxiang Ma, Xuede Wang and Francesca Blasi

Processes 2021, 9(7), 1199; https://doi.org/10.3390/pr9071199 - 12 Jul 2021

Cited by 19 | Viewed by 2491

Abstract

Flavored oils, as one of the most important condiments in cuisine, are widely used in vegetable oils all over the world. The oxidative stability and sensory qualities of sunflower oil, flavored by essential oil obtained from Chrysanthemum × morifolium Ramat. (HCEO) extraction, were [...] Read more.

Flavored oils, as one of the most important condiments in cuisine, are widely used in vegetable oils all over the world. The oxidative stability and sensory qualities of sunflower oil, flavored by essential oil obtained from Chrysanthemum × morifolium Ramat. (HCEO) extraction, were studied. After the accelerated storage at 65 °C for 30 days, HCEO (1600 mg/kg) was able to markedly inhibit the increase in some important indicators of lipid alteration, among which acidity, peroxide, ρ-anisidine and total oxidation values, together with other parameters (thiobarbituric acid reactive substances, conjugated dienes and trienes). Finally, it was observed that the sunflower oil flavored by HCEO (1600 mg/kg) restrain the modifications of fatty acid compositions and showed improved sensory properties in respect to non-added oil. Consequently, HCEO can be considered a valid additive for flavored vegetable oils with antioxidant effects. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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11 pages, 4560 KiB

Open AccessArticle

Development of a Multihole Atmospheric Plasma Jet for Growth Rate Enhancement of Broccoli Seeds

by Khattiya Srakaew, Artit Chingsungnoen, Waraporn Sutthisa, Anthika Lakhonchai, Phitsanu Poolcharuansin, Poramate Chunpeng, Catleya Rojviriya, Kanjana Thumanu and Sarayut Tunmee

Processes 2021, 9(7), 1134; https://doi.org/10.3390/pr9071134 - 29 Jun 2021

Cited by 8 | Viewed by 2425

Abstract

This work aims to develop a multihole atmospheric pressure plasma jet (APPJ) device to increase the plasma area and apply it to a continuous seed treatment system. Broccoli seed was used to study the effects of an atmospheric pressure plasma jet on seed [...] Read more.

This work aims to develop a multihole atmospheric pressure plasma jet (APPJ) device to increase the plasma area and apply it to a continuous seed treatment system. Broccoli seed was used to study the effects of an atmospheric pressure plasma jet on seed germination and growth rate. An argon flow rate of 4.2 lpm, a plasma power of 412 W, and discharge frequency of 76 kHz were used for seed treatment. The contact angle decreased strongly with the increase in treatment time from 20 s to 80 s. The broccoli seed’s outer surface morphology seemed to have been slightly modified to a smoother surface by the plasma treatment during the treatment time of 80 s. However, the cross-sectional images resulted from Synchrotron radiation X-ray tomographic microscopy (SRXTM) confirmed no significant difference between seeds untreated and treated by plasma for 80 s. This result indicates that plasma does not affect the bulk characteristics of the seed but does provide delicate changes to the top thin layer on the seed surface. After seven days of cultivation, the seed treated by plasma for 30 s achieved the highest germination and yield. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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14 pages, 1300 KiB

Open AccessArticle

Analysis of the Physical Properties of Seeds of Selected Viburnum Species for the Needs of Seed Sorting Operations

by Zdzisław Kaliniewicz and Dariusz J. Choszcz

Processes 2021, 9(4), 711; https://doi.org/10.3390/pr9040711 - 17 Apr 2021

Cited by 4 | Viewed by 2982

Abstract

Viburnum is a genus of colorful and ornamental plants popular in landscape design on account of their high esthetic appeal. The physical properties of viburnum seeds have not been investigated in the literature to date. Therefore, the aim of this study was to [...] Read more.

Viburnum is a genus of colorful and ornamental plants popular in landscape design on account of their high esthetic appeal. The physical properties of viburnum seeds have not been investigated in the literature to date. Therefore, the aim of this study was to characterize the seeds of selected Viburnum species and to search for potential relationships between their physical attributes for the needs of seed sorting operations. The basic physical parameters of the seeds of six Viburnum species were measured, and the relationships between these attributes were determined in correlation and regression analyses. The average values of the evaluated parameters were determined in the following range: terminal velocity—from 5.6 to 7.9 m s⁻¹, thickness—from 1.39 to 1.87 mm, width—from 3.59 to 6.33 mm, length—from 5.58 to 7.44 mm, angle of external friction—from 36.7 to 43.8°, mass—from 16.7 to 35.0 mg. The seeds of V. dasyanthum, V. lentago and V. sargentii should be sorted in air separators, and the seeds of V. lantana and V. opulus should be processed with the use of mesh screens with round apertures to obtain uniform size fractions. The seeds of V. rhytodophyllum cannot be effectively sorted into batches with uniform seed mass, but they can be separated into groups with similar dimensions. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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11 pages, 6442 KiB

Open AccessArticle

Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure

by Abdallah Bouasla and Agnieszka Wójtowicz

Processes 2021, 9(4), 693; https://doi.org/10.3390/pr9040693 - 15 Apr 2021

Cited by 12 | Viewed by 3171

Abstract

In the present study, we applied extrusion-cooking to polished rice flour so as to prepare gluten-free pasta. The aim of the work was to investigate the effect of feed moisture (28, 30 and 32%) and screw speed (60, 80 and 100 rpm) on [...] Read more.

In the present study, we applied extrusion-cooking to polished rice flour so as to prepare gluten-free pasta. The aim of the work was to investigate the effect of feed moisture (28, 30 and 32%) and screw speed (60, 80 and 100 rpm) on selected rice pasta quality attributes (water absorption, cooking loss, firmness, stickiness and microstructure) and extrusion response (specific mechanical energy). Our results showed that feed moisture significantly affected all tested quality attributes of the rice pasta, while screw speed exhibited a significant effect on all quality attributes except cooking time and stickiness. Moreover, raising the feed moisture increased the cooking time, water absorption, cooking loss, hardness and stickiness, but decreased the firmness at high screw speed. In addition, increasing the screw speed enhanced the cooking loss and hardness, but diminished the water absorption and firmness of pasta with low feed moisture. Rice pasta prepared with 30% moisture content and at 80 rpm showed adequate quality, as confirmed by a firm texture and low cooking loss and stickiness. Microstructure analysis showed a compact and dense internal structure of the dry pasta, and the surface was smooth and even when at least 30% moisture was applied at 80 rpm screw speed during processing. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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9 pages, 1467 KiB

Open AccessCommunication

Is the Household Microwave Recommended to Obtain Antioxidant-Rich Extracts from Lycium barbarum Leaves?

by Luna Pollini, Federica Ianni, Giuseppa Verducci, Francesca Blasi and Lina Cossignani

Processes 2021, 9(4), 656; https://doi.org/10.3390/pr9040656 - 9 Apr 2021

Cited by 7 | Viewed by 1765

Abstract

Nowadays, much interest is devoted to the extraction of plant materials, considering also their waste and by-products, to obtain antioxidant-rich products. The effect of household microwave-assisted extraction (MAE) on the phenolic content and antioxidant activity of Lycium barbarum leaf extracts was investigated. An [...] Read more.

Nowadays, much interest is devoted to the extraction of plant materials, considering also their waste and by-products, to obtain antioxidant-rich products. The effect of household microwave-assisted extraction (MAE) on the phenolic content and antioxidant activity of Lycium barbarum leaf extracts was investigated. An experimental design approach was adopted considering solid/liquid ratio (1, 3, and 5 g of leaves in 150 mL water), irradiation time (1, 3, and 5 min), and microwave power (300, 400, and 500 W) as independent variables. These three factors and their interactions were studied to evaluate the effect of MAE conditions on the responses of total phenolic content, antioxidant activity, and chlorogenic acid content. The results showed that the analytical parameters were positively influenced by the solid/liquid ratio and time. On the contrary, microwave power was inversely correlated with the investigated responses. This research revealed that microwave extraction conditions should be carefully monitored to obtain bioactive-rich aqueous extracts with high antioxidant activity. A comparison with household traditional methods showed an unexpected lower phenolic content and antioxidant activity for MAE extract in respect to the decoction and infusion. In fact, it was found that L. barbarum leaf infusion had the best functional properties, regarding the investigated characteristics. The outcome of this study has implications for raising awareness that household preparation conditions strongly affect the health properties of herbal extracts. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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19 pages, 813 KiB

Open AccessArticle

Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties

by Tafadzwa Kaseke, Umezuruike Linus Opara and Olaniyi Amos Fawole

Processes 2021, 9(4), 635; https://doi.org/10.3390/pr9040635 - 5 Apr 2021

Cited by 18 | Viewed by 3648

Abstract

Seed oil blending is a novel approach that may enhance the oil antioxidant capacity. The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of [...] Read more.

Seed oil blending is a novel approach that may enhance the oil antioxidant capacity. The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of the oil blends. SO and pomegranate seed oil from unblanched seeds (PSO) were used as controls. Blending SO with BPSO and PSO was assessed in the following respective proportions: 90:10, 85:15, and 80:20 (w/w) with respect to total phenolic content, total carotenoids content, tocopherols content, and fatty acid composition to establish the best blending ratio. An accelerated storage test was conducted using the best blending ratio (85:15) at 60 ± 2 °C for 20 days. The evolution of peroxide value, ρ-anisidine value and, total oxidation value, together with the depletion of the oils’ 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and radicals scavenging capacity were evaluated. Volatile oxidation compounds (VOCs) were assessed at the end of the accelerated storage test. Blended oils exhibited better oxidative stability than SO. Nevertheless, the oxidative stability of SO:PSO and SO:BPSO blends did not significantly vary. Additionally, blended oils showed a lower rate of DPPH and ABTS radical scavenging capacity depletion than SO, although this did not significantly vary between the oil blends. The concentration of VOCs was significantly higher in SO than blended oils. No significant difference in the content of VOCs was observed between SO:PSO and SO:BPSO blends. The findings of this study are valuable to the food industry, which is presently interested in nonconventional oils and functional foods to improve health and human nutrition. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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13 pages, 1349 KiB

Open AccessArticle

Centrifugal Filter-Assisted Block Freeze Crystallization Applied to Blueberry Juice

by Patricio Orellana-Palma, María Guerra-Valle and Rommy N. Zúñiga

Processes 2021, 9(3), 421; https://doi.org/10.3390/pr9030421 - 26 Feb 2021

Cited by 7 | Viewed by 2697

Abstract

The impact of centrifugal-filter assisted block freeze crystallization (CFBFC) on the physicochemical parameters, total phenolic content (TPC), total anthocyanin content (TAC), and total flavonoid content (TFC), antioxidant activity (AA) and process parameters applied to blueberry juice was studied. Additionally, CFBFC was contrasted with [...] Read more.

The impact of centrifugal-filter assisted block freeze crystallization (CFBFC) on the physicochemical parameters, total phenolic content (TPC), total anthocyanin content (TAC), and total flavonoid content (TFC), antioxidant activity (AA) and process parameters applied to blueberry juice was studied. Additionally, CFBFC was contrasted with gravitational BFC (GBFC) and centrifugal BFC (CBFC) techniques. For CFBFC process, the solutes values were ≈35.9 °Brix (fresh juice ≈13.8 °Brix), with a very dark red/purple color. Moreover, the bioactive components values presented a significant increase of 2.1, 2.0, 1.8, and 3.1 times compared to the initial TPC, TAC, TFC, and AA values, respectively, and these values were higher than GBFC and CBFC techniques. For efficiency, percentage of concentrate, and solute yield, CFBFC showed values close to 86%, 81%, and 0.9 (kg/kg), respectively, which were higher values than GBFC (48%, 38%, and 0.5 (kg/kg)) and CBFC (79%, 68%, and 0.7 (kg/kg)). Therefore, this research offers new benefits with the addition of the filter in the centrifugal BFC, and thus, CFBFC offers an advantage due to the better separation than GBFC and CBFC, since the filter can be designated as a second separation stage, and only one cycle is necessary to obtain high quality properties in the final solution. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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11 pages, 543 KiB

Open AccessArticle

Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production

by Waleed H. Hassoon, Dariusz Dziki, Antoni Miś and Beata Biernacka

Processes 2021, 9(1), 32; https://doi.org/10.3390/pr9010032 - 25 Dec 2020

Cited by 20 | Viewed by 7283

Abstract

The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat—soft spelt wheat and hard Khorasan wheat—were dried at 45 °C to reduce the moisture content from 12% to 5% (wet basis). [...] Read more.

The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat—soft spelt wheat and hard Khorasan wheat—were dried at 45 °C to reduce the moisture content from 12% to 5% (wet basis). Air drying at 45 °C and storage in a climatic chamber (45 °C, 10% relative humidity) were the methods used for grain dehydration. The grinding process was carried out using a knife mill. After grinding, the particle size distribution, average particle size and grinding energy indices were determined. In addition, the dough mixing properties of wholemeal flour dough were studied using a farinograph. It was observed that decreasing the moisture content in wheat grains from 12% to 5% made the grinding process more effective. As a result, the average particle size of the ground material was decreased. This effect was found in both soft and hard wheat. Importantly, lowering the grain moisture led to about a twofold decrease in the required grinding energy. Moreover, the flour obtained from the dried grains showed higher water absorption and higher dough stability during mixing. However, the method of grain dehydration had little or no effect on the results of the grinding process or dough properties. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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16 pages, 2173 KiB

Open AccessArticle

Analysis of Selected Physicochemical Properties of Commercial Apple Juices

by Leszek Rydzak, Zbigniew Kobus, Rafał Nadulski, Kamil Wilczyński, Anna Pecyna, Francesco Santoro, Agnieszka Sagan, Agnieszka Starek-Wójcicka and Monika Krzywicka

Processes 2020, 8(11), 1457; https://doi.org/10.3390/pr8111457 - 14 Nov 2020

Cited by 19 | Viewed by 9221

Abstract

The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of [...] Read more.

The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100⁻¹ mL⁻¹ for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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14 pages, 2489 KiB

Open AccessFeature PaperArticle

Phenolic Acids from Lycium barbarum Leaves: In Vitro and In Silico Studies of the Inhibitory Activity against Porcine Pancreatic α-Amylase

by Luna Pollini, Alessandra Riccio, Cristina Juan, Carmela Tringaniello, Federica Ianni, Francesca Blasi, Jordi Mañes, Antonio Macchiarulo and Lina Cossignani

Processes 2020, 8(11), 1388; https://doi.org/10.3390/pr8111388 - 30 Oct 2020

Cited by 17 | Viewed by 2858

Abstract

Nowadays, bioactive compounds from vegetable food and waste are of great interest for their inhibitory potential against digestive enzymes. In the present study, the inhibitory activity of methanolic extract from Lycium barbarum leaves on porcine pancreas α-amylase has been studied. The α-amylase inhibitory [...] Read more.

Nowadays, bioactive compounds from vegetable food and waste are of great interest for their inhibitory potential against digestive enzymes. In the present study, the inhibitory activity of methanolic extract from Lycium barbarum leaves on porcine pancreas α-amylase has been studied. The α-amylase inhibitory activity of the constituent phenolic acids was also investigated. The leaves were extracted by ultrasound-assisted method, one of the most efficient techniques for bioactive extraction from plant materials, and then the phenolic acids were identified by Accurate-Mass Quadrupole Time-of-Flight (Q-TOF) Liquid Chromatography/Mass Spectrometry (LC/MS). Chlorogenic and salicylic acids were the most abundant phenolic acids in L. barbarum leaf extract. The inhibitory effect against α-amylase, determined for individual compounds by in vitro assay, was higher for chlorogenic, salicylic, and caffeic acids. L. barbarum leaf extract showed an appreciable α-amylase inhibitory effect in a concentration-dependent manner. Docking studies of the considered phenolic acids into the active site of α-amylase suggested a conserved binding mode that is mainly stabilized through H-bonds and π-π stacking interactions. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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12 pages, 556 KiB

Open AccessArticle

Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

by Patryk Sobaszek, Renata Różyło, Laura Dziki, Urszula Gawlik-Dziki, Beata Biernacka and Marian Panasiewicz

Processes 2020, 8(10), 1294; https://doi.org/10.3390/pr8101294 - 16 Oct 2020

Cited by 8 | Viewed by 3018

Abstract

The study aimed to determine the textural, sensory, and antioxidant properties of gels composed of maqui (Aristotelia chilensis) berries. These freeze-dried berries were tested in a powdered form as an additive (0–5%) to agave sugar (20%) gels. Freeze-dried maqui powdered berries [...] Read more.

The study aimed to determine the textural, sensory, and antioxidant properties of gels composed of maqui (Aristotelia chilensis) berries. These freeze-dried berries were tested in a powdered form as an additive (0–5%) to agave sugar (20%) gels. Freeze-dried maqui powdered berries were dark purple to almost black in color and were characterized by an L* value of 16.3, an a* value of 8.3, and a b* value of −9.6. The b* values decreased from 11.8 to 2.3 with the increase in the amount of berry powder. There were no significant changes in the color of gels composed of berries at 4% and 5% concentration. Gels lost (almost twice) their hardness as the amount of maqui increased. The lowest values of hardness and the highest values of elasticity, springiness, gumminess, and chewiness were observed at 4% concentration of dried berries. The type of sugar did not affect the lightness of the gels (L* parameter) and the a* value. The assessors evaluated the gels composed of agave sugar (20%) and 4% maqui and 0.5% citric acid to be the best. Phenolic content and antioxidant activity were significantly higher in these gels compared to the control gels. After obtaining this low sugar gels, consumers could enrich their diets with healthier products. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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13 pages, 1161 KiB

Open AccessArticle

Wild Strawberry Fragaria vesca L.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits

by Andrzej Krzykowski, Dariusz Dziki, Stanisław Rudy, Urszula Gawlik-Dziki, Emilia Janiszewska-Turak and Beata Biernacka

Processes 2020, 8(10), 1265; https://doi.org/10.3390/pr8101265 - 8 Oct 2020

Cited by 20 | Viewed by 4204

Abstract

The aim of this study was to determine the effect of the temperature of convection and freeze–drying of wild strawberry Fragaria vesca L. fruits on the drying kinetics and on selected quality features of the dried fruits. The process of convection drying was [...] Read more.

The aim of this study was to determine the effect of the temperature of convection and freeze–drying of wild strawberry Fragaria vesca L. fruits on the drying kinetics and on selected quality features of the dried fruits. The process of convection drying was carried out at the temperatures of 25 °C, 40 °C, and 60 °C, whereas freeze–drying was carried out at the temperatures of 20 °C, 40 °C, and 60 °C of the heating shelves and at the pressure of 63 Pa in the lyophilizer chamber. The drying kinetics were best described by the Midilli model for both drying methods. An increase of the drying temperature to 60 °C, for both convection drying and freeze–drying, resulted in a decrease of the total content of phenolic compounds and of the antioxidant activity of the dried fruits. An increase in the temperature of convection drying reduced the lightness of the dried fruits. However, during freeze–drying, these features changed little despite the increase in the drying temperature. The dried fruits with the highest brightness were obtained at a freeze–drying temperature of 60 °C. The method of freeze–drying is proposed as the best because of the resulting color, L-ascorbic acid retention, and antioxidant properties of the dried fruits. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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13 pages, 2425 KiB

Open AccessArticle

Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

by Daniel Vázquez-Maldonado, Vicente Espinosa-Solis, César Leyva-Porras, Patricia Aguirre-Bañuelos, Fidel Martinez-Gutierrez, Manuel Román-Aguirre and María Z. Saavedra-Leos

Processes 2020, 8(7), 849; https://doi.org/10.3390/pr8070849 - 16 Jul 2020

Cited by 23 | Viewed by 4747

Abstract

The effect of bacteria (Bacillus clausii) addition on the culturability and antioxidant activity of resveratrol prepared by spray drying was studied in this work. Inulin and lactose were employed as carrying agents and their performance compared. Resveratrol microencapsulated in inulin showed [...] Read more.

The effect of bacteria (Bacillus clausii) addition on the culturability and antioxidant activity of resveratrol prepared by spray drying was studied in this work. Inulin and lactose were employed as carrying agents and their performance compared. Resveratrol microencapsulated in inulin showed the highest antioxidant activity (26%) against free radicals. The co-encapsulated materials (bacteria and resveratrol) in inulin and lactose showed similar activities (21%, and 23%, respectively) suggesting that part of resveratrol was absorbed by the bacteria. Particles showed a regular spherical morphology with smooth surfaces, and size in the micrometer range (2–25 μm). The absence of bacteria in the SEM micrographs and the culturability activity suggested the preservation of the organisms within the micro and co-microencapsulated particles. The present work proposes the preparation of a functional food with probiotic and antioxidant properties. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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15 pages, 1926 KiB

Open AccessArticle

Effects of UV-C Irradiation and Thermal Processing on the Microbial and Physicochemical Properties of Agave tequilana Weber var. azul Extracts at Various pH Values

by Aracely Z. Santana-Jiménez, Armando Quintero-Ramos, Miguel Á. Sánchez-Madrigal, Carmen O. Meléndez-Pizarro, María del Cielo Valdez-Cárdenas, Magdalena del Rosario Orizaga-Heredia, Gerardo Méndez-Zamora and Ricardo Talamás-Abbud

Processes 2020, 8(7), 841; https://doi.org/10.3390/pr8070841 - 15 Jul 2020

Cited by 4 | Viewed by 2483

Abstract

The effects of UV-C irradiation (at doses of 8.16, 10.93, 16.17, and 33.29 mJ/cm²) on the physicochemical and microbiological properties of Agave tequilana Weber extracts at various pH values (4.5, 5.5, and 6.5) were evaluated. Thermal treatment (TT) was used as [...] Read more.

The effects of UV-C irradiation (at doses of 8.16, 10.93, 16.17, and 33.29 mJ/cm²) on the physicochemical and microbiological properties of Agave tequilana Weber extracts at various pH values (4.5, 5.5, and 6.5) were evaluated. Thermal treatment (TT) was used as a control (85 °C for 30 s). Both processed (UV-C or TT) and unprocessed (UP) extracts were investigated. The UV-C dose and the pH significantly (p < 0.05) affected the inactivation of total coliforms (TC), total aerobic mesophiles (TAM), and yeasts and molds (YM). UV-C doses of 10.93 mJ/cm² at pH 4.5 and 33.29 mJ/cm² at any agave extract pH completely inactivated the native microbial load compared to TT. The total polyphenols (TP), antioxidant activity (AA), and sugar content did not change in the agave extracts at any dose, but the total flavonoid (TF) content decreased at doses > 16.17 mJ/cm² at the evaluated pH values. Although the color of the agave extracts (L*, a*, and b*) was significantly affected, the total color difference (∆E) did not change after processing compared to the ∆E in the UP extracts. TT further reduced all the physicochemical properties of the agave extracts compared to UV-C processing. The results suggest that UV-C continuous flow technology can be used to stabilize agave extracts at doses of 10.93 mJ/cm² and pH 4.5, while preserving their functional properties. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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29 pages, 1526 KiB

Open AccessReview

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

by Claudia I. Piñón-Balderrama, César Leyva-Porras, Yolanda Terán-Figueroa, Vicente Espinosa-Solís, Claudia Álvarez-Salas and María Z. Saavedra-Leos

Processes 2020, 8(8), 889; https://doi.org/10.3390/pr8080889 - 24 Jul 2020

Cited by 128 | Viewed by 24495

Abstract

Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins, vitamins, [...] Read more.

Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins, vitamins, and minerals for adults. All of these products were first formulated in solution and then converted into powders to facilitate the transport and preservation of the properties during storage. In recent years, novel technologies such as nano spray drying have emerged for the development of food formulations with high-cost active ingredients. The aim of the present work is to present a review of the literature reported in the last 10 years related to these technologies. The basis of the spray-drying technologies i.e., conventional and nano, are described and compared, emphasizing the instrumental processing conditions for achieving a desired product. Examples of some unwanted reactions presented during the encapsulation of active ingredients are provided. Full article

(This article belongs to the Special Issue Progress in Food Processing)

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