Processes

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3 pages, 166 KiB

Open AccessEditorial

Special Issue on “Feature Review Papers in Section Food Processes”

by Dariusz Dziki

Processes 2022, 10(9), 1827; https://doi.org/10.3390/pr10091827 - 10 Sep 2022

Viewed by 971

Abstract

The successive growth of the population, degradation of the natural environment, and development of civilization diseases force a continuous increase in the production of high-quality food [...] Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

Research

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27 pages, 8085 KiB

Open AccessFeature PaperArticle

Lipid Fractionation and Physicochemical Characterization of Carapa guianensis Seed Oil from Guyana

by Stacy O. James, Laziz Bouzidi, R. J. Neil Emery and Suresh S. Narine

Processes 2023, 11(9), 2565; https://doi.org/10.3390/pr11092565 - 27 Aug 2023

Cited by 3 | Viewed by 1628

Abstract

The seed oil of Carapa guianensis, known as crabwood oil (CWO), is distinguished for its medicinal and cosmetics applications, attributed to its bioactive components and lipid profile. CWO and its dry and solvent fractionation were studied, with a focus on physicochemical functionality [...] Read more.

The seed oil of Carapa guianensis, known as crabwood oil (CWO), is distinguished for its medicinal and cosmetics applications, attributed to its bioactive components and lipid profile. CWO and its dry and solvent fractionation were studied, with a focus on physicochemical functionality and the partitioning of known bioactive compounds, such as limonoids and sterols. Important bioactive components, including limonoids and sterols, were partitioned depending on the fractionation method; in particular, there is a direct dependence on solvent polarity. There was a very strong solid fraction yield–solvent polarity with a high linear slope of −121.3%. The partitioning of the lipids is significant enough to drive measurable and predictable changes in the physical properties. Palmitic (P: C16:0) and oleic (O: C18:1) fatty acids account for about 60% of the total fatty acid composition of the TAGs of CWO and its fractions. The most abundant limonoid is methyl angolensate (from 28 to 39%), followed by Trichilin A (from 13% to 22%). Gedunin and Andirobin were more abundant in the liquid fractions, whereas Carapanolides (less than 1.3%) were more present in the olein fractions. The crystallization and melting temperatures of the solid fractions were up to 26 °C, compared to 11°C for CWO, and were particularly strongly correlated to the polarity of the solvents. The SFC profile indicated semi-solid fats, with the solid fractions showing up to 19% at 18 °C, twice the SFC in CWO. The fractions demonstrated a wide range of distinguishable microstructures. The shapes include well-organized spherulites and needle-like and rod-like crystals with sizes varying from 5 to 250 µ, suggesting that they are likely to have different flow characteristics and feel to the skin and mouth. There is a potential to make unique compositions with significantly different properties, with antimicrobial and antifungal efficacy due to the bioactive components of CWO through fractionation, using polarity as a predictive tool. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

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13 pages, 3837 KiB

Open AccessArticle

Application of Edible Insect Flour as a Novel Ingredient in Fortified Snack Pellets: Processing Aspects and Physical Characteristics

by Agnieszka Wójtowicz, Maciej Combrzyński, Beata Biernacka, Tomasz Oniszczuk, Marcin Mitrus, Renata Różyło, Marek Gancarz and Anna Oniszczuk

Processes 2023, 11(9), 2561; https://doi.org/10.3390/pr11092561 - 26 Aug 2023

Cited by 6 | Viewed by 1836

Abstract

The aim of the study was to develop a suitable recipe for wheat-corn snack pellets fortified with insect flour addition and to evaluate the relevant processing aspects and physical characteristics of the developed products. Varying levels of edible insect flour (10, 20, and [...] Read more.

The aim of the study was to develop a suitable recipe for wheat-corn snack pellets fortified with insect flour addition and to evaluate the relevant processing aspects and physical characteristics of the developed products. Varying levels of edible insect flour (10, 20, and 30%) were incorporated into a new type of fortified snack pellet as a half product for further expansion. The effects of the edible insect flour level, as well as processing variables (moisture levels 32, 34, 36% and screw speeds 60, 80, 100 rpm), were analyzed on the extrusion stability and on selected snack pellets’ physical properties processed via single-screw extrusion cooking. This research indicated that an increasing amount of edible insect flour significantly affected the processing output and energy consumption. The incorporation of insect flour in blends significantly increased the specific mechanical energy and efficiency of pellet extrusion, especially at a high moisture level and high screw speed during processing. Moreover, the addition of insect flour in the snack pellets significantly reduced the bulk density and pellet durability. Principal component analysis confirmed that approximately 76.5% of the data variance was explained by the first two principal components, and significant correlations were noted between the properties of the tested snack pellets. It can be concluded that up to 20% of insect flour in newly developed extruded snack pellet formulations has no negative effect on processing and physical properties. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

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Review

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18 pages, 869 KiB

Open AccessFeature PaperReview

Rye Flour and Rye Bran: New Perspectives for Use

by Dariusz Dziki

Processes 2022, 10(2), 293; https://doi.org/10.3390/pr10020293 - 1 Feb 2022

Cited by 19 | Viewed by 6279

Abstract

Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals. Among all the cereals generally consumed by human beings, rye grains are [...] Read more.

Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals. Among all the cereals generally consumed by human beings, rye grains are characterized by the presence of the highest content of fiber. They are also a rich source of many phytochemical compounds, which are mainly distributed in the outer parts of the grain. This review focuses on the current knowledge regarding the characteristics of rye bran and wholemeal rye flour, as well as their applications in the production of both food and nonfood products. Previous studies have shown that the physicochemical properties of ground rye products are determined by the type of milling technique used to grind the grains. In addition, the essential biologically active compounds found in rye grains were isolated and characterized. Subsequently, the possibility of incorporating wholemeal rye flour, rye bran, and other compounds extracted from rye bran into different industrial products is discussed. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

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25 pages, 503 KiB

Open AccessFeature PaperReview

The Potential of Spectroscopic Techniques in Coffee Analysis—A Review

by Leah Munyendo, Daniel Njoroge and Bernd Hitzmann

Processes 2022, 10(1), 71; https://doi.org/10.3390/pr10010071 - 30 Dec 2021

Cited by 27 | Viewed by 7148

Abstract

This review provides an overview of recent studies on the potential of spectroscopy techniques (mid-infrared, near infrared, Raman, and fluorescence spectroscopy) used in coffee analysis. It specifically covers their applications in coffee roasting supervision, adulterants and defective beans detection, prediction of specialty coffee [...] Read more.

This review provides an overview of recent studies on the potential of spectroscopy techniques (mid-infrared, near infrared, Raman, and fluorescence spectroscopy) used in coffee analysis. It specifically covers their applications in coffee roasting supervision, adulterants and defective beans detection, prediction of specialty coffee quality and coffees’ sensory attributes, discrimination of coffee based on variety, species, and geographical origin, and prediction of coffees chemical composition. These are important aspects that significantly affect the overall quality of coffee and consequently its market price and finally quality of the brew. From the reviewed literature, spectroscopic methods could be used to evaluate coffee for different parameters along the production process as evidenced by reported robust prediction models. Nevertheless, some techniques have received little attention including Raman and fluorescence spectroscopy, which should be further studied considering their great potential in providing important information. There is more focus on the use of near infrared spectroscopy; however, few multivariate analysis techniques have been explored. With the growing demand for fast, robust, and accurate analytical methods for coffee quality assessment and its authentication, there are other areas to be studied and the field of coffee spectroscopy provides a vast opportunity for scientific investigation. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

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38 pages, 1255 KiB

Open AccessReview

Extraction Processes Affect the Composition and Bioavailability of Flavones from Lamiaceae Plants: A Comprehensive Review

by Manuel Adrian Picos-Salas, José Basilio Heredia, Nayely Leyva-López, Dulce Libna Ambriz-Pérez and Erick Paul Gutiérrez-Grijalva

Processes 2021, 9(9), 1675; https://doi.org/10.3390/pr9091675 - 18 Sep 2021

Cited by 15 | Viewed by 3974

Abstract

Lamiaceae plants are a widespread family of herbaceous plants with around 245 plant genera and nearly 22,576 species distributed in the world. Some of the most representative and widely studied Lamiaceae plants belong to the Ocimum, Origanum, Salvia, and Thymus [...] Read more.

Lamiaceae plants are a widespread family of herbaceous plants with around 245 plant genera and nearly 22,576 species distributed in the world. Some of the most representative and widely studied Lamiaceae plants belong to the Ocimum, Origanum, Salvia, and Thymus genera. These plants are a rich source of bioactive molecules such as terpenes, flavonoids, and phenolic acids. In this sense, there is a subgroup of flavonoids classified as flavones. Flavones have antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic potential; thus, efficient extraction techniques from their original plant matrixes have been developed. Currently, conventional extraction methods involving organic solvents are no longer recommended due to their environmental consequences, and new environmentally friendly techniques have been developed. Moreover, once extracted, the bioactivity of flavones is highly linked to their bioavailability, which is often neglected. This review aims to comprehensively gather recent information (2011–2021) regarding extraction techniques and their important relationship with the bioavailability of flavones from Lamiaceae plants including Salvia, Ocimum, Thymus, and Origanum. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

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23 pages, 377 KiB

Open AccessFeature PaperEditor’s ChoiceReview

The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material

by Renata Stanisławczyk, Mariusz Rudy and Stanisław Rudy

Processes 2021, 9(9), 1672; https://doi.org/10.3390/pr9091672 - 17 Sep 2021

Cited by 12 | Viewed by 6705

Abstract

Horsemeat has a strictly defined group of consumers whose demand varies depending on the country or region. There is no tradition of consuming horsemeat in Poland. From a technological point of view, this raw material is as good as other types of meat. [...] Read more.

Horsemeat has a strictly defined group of consumers whose demand varies depending on the country or region. There is no tradition of consuming horsemeat in Poland. From a technological point of view, this raw material is as good as other types of meat. In the opinion of the consumer, compared to other species of animals, horsemeat is characterized by an intense red-brown colour and greater cohesiveness resulting from the type of muscle fibres. This meat has a sweetish taste due to the high carbohydrate content. The management of horsemeat often involves the use of modern freezing methods. Freezing horsemeat with the use of liquefied carbon dioxide is a method that increases its suitability for consumption as well as for export purposes in comparison with the traditional air-cooling method. To eliminate the unfavourable quality features of horsemeat, there are substances used to improve the functional and sensory properties of this meat. This paper discusses the research and development work carried out in the field of horsemeat quality and selected methods contributing to its improvement. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

14 pages, 755 KiB

Open AccessReview

Effects of Frying Processes on the Nutritional and Sensory Characteristics of Different Mackerel Products

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

Processes 2021, 9(9), 1645; https://doi.org/10.3390/pr9091645 - 13 Sep 2021

Cited by 9 | Viewed by 4928

Abstract

Studies have reported the impact of frying on the nutritional and sensory properties of mackerel. However, no study has reviewed this topic. This study reviewed the effects of different frying processes on the nutritional and sensory characteristics of mackerel, with and without batter, [...] Read more.

Studies have reported the impact of frying on the nutritional and sensory properties of mackerel. However, no study has reviewed this topic. This study reviewed the effects of different frying processes on the nutritional and sensory characteristics of mackerel, with and without batter, marinade, and spice. MEDLINE, Web of Science, PubMed, and ScienceDirect were used as online databases to find relevant articles. We found that the nutritional, physicochemical, and sensory properties of fried mackerel without treatment were influenced by frying methods. Deep frying affected the oxidation of lipids and degradation of proteins, while air frying increased the overall acceptance score. Frying can reduce perfluorinated compounds (PFCs), eliminate some toxins, lower the trypsin inhibitor (TI), and increase the sensory parameters of mackerel with batter, marinade, and spice treatment. The different ingredients of minced mackerel products preserved their nutritional and sensory parameters after frying. Interestingly, vacuum frying resulted in lower oxidation and maintenance of nutritional and sensory parameters of fried mackerel (with or without treatment) and minced mackerel products. Further research is needed to reveal the effectiveness of vacuum frying in maintaining the nutritional and sensory properties of fried and minced mackerel products. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

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18 pages, 531 KiB

Open AccessReview

Conventional versus Ritual Slaughter–Ethical Aspects and Meat Quality

by Jagoda Żurek, Mariusz Rudy, Magdalena Kachel and Stanisław Rudy

Processes 2021, 9(8), 1381; https://doi.org/10.3390/pr9081381 - 8 Aug 2021

Cited by 8 | Viewed by 10504

Abstract

Social pressure on increased protection and welfare of animals results mainly from the initiative of people living in the urbanized parts of the world. The respect for the right to freedom of religion, which is indisputably one of the fundamental liberal rights, must [...] Read more.

Social pressure on increased protection and welfare of animals results mainly from the initiative of people living in the urbanized parts of the world. The respect for the right to freedom of religion, which is indisputably one of the fundamental liberal rights, must be taken into account. The right to freedom to religion also includes the right to follow a religion’s dietary recommendations. The aim of the literature analysis was to systematize the knowledge on the ethical aspects and quality of meat obtained from carcasses of animals subjected to conventional and ritual slaughter. Consistent with the importance of ritual slaughter for humans of two major faiths (Islam and Judaism), it is important that scientists be objective when evaluating these practices from an animal welfare and meat quality point of view. To evaluate the welfare of the slaughtered animal, it is necessary to openly discuss ritual slaughter and the improvement of its methods. The quality of meat and the degree of bleeding of animals do not always correlate with the ritual slaughter method used. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

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23 pages, 879 KiB

Open AccessFeature PaperReview

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

by Dariusz Dziki

Processes 2021, 9(8), 1280; https://doi.org/10.3390/pr9081280 - 25 Jul 2021

Cited by 31 | Viewed by 7247

Abstract

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low [...] Read more.

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

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14 pages, 303 KiB

Open AccessReview

Exploitation of Sea Buckthorn Fruit for Novel Fermented Foods Production: A Review

by Svetlana Schubertová, Zuzana Krepsová, Lívia Janotková, Marianna Potočňáková and František Kreps

Processes 2021, 9(5), 749; https://doi.org/10.3390/pr9050749 - 23 Apr 2021

Cited by 11 | Viewed by 3814

Abstract

Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to [...] Read more.

Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to formulation of new functional foods. In the presented review, we summarize studies focused on development of foods utilizing sea buckthorn fruit or its components and bacterial food cultures. Firstly, we discuss the impact of malolactic fermentation on content and profile of organic acids and polyphenols of sea buckthorn fruit juice. During this process, changes in antioxidant and sensory properties are considerable. Secondly, we address the role of sea buckthorn fruit and its components in formulating novel probiotic dairy and non-dairy products. In this regard, a synergic effect of prebiotic material and probiotic bacteria against pathogens is distinguished. Overall, the potential of sea buckthorn fruit as a botanical ingredient for application in novel foods is highlighted. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

16 pages, 327 KiB

Open AccessFeature PaperEditor’s ChoiceReview

Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review

by Sai Kranthi Vanga, Jin Wang, Shesha Jayaram and Vijaya Raghavan

Processes 2021, 9(4), 722; https://doi.org/10.3390/pr9040722 - 20 Apr 2021

Cited by 44 | Viewed by 5587

Abstract

There is increasing demand among consumers for food products free of chemical preservatives, minimally processed and have fresh-like natural flavors. To meet these growing demands, the industries and researchers are finding alternative processing methods, which involve nonthermal methods to obtain a quality product [...] Read more.

There is increasing demand among consumers for food products free of chemical preservatives, minimally processed and have fresh-like natural flavors. To meet these growing demands, the industries and researchers are finding alternative processing methods, which involve nonthermal methods to obtain a quality product that meets the consumer demands and adheres to the food safety protocols. In the past two decades’ various research groups have developed a wide range of nonthermal processing methods, of which few have shown potential in replacing the traditional thermal processing systems. Among all the methods, ultrasonication (US) and pulsed electric field (PEF) seem to be the most effective in attaining desirable food products. Several researchers have shown that these methods significantly affect various major and minor nutritional components present in food, including proteins and enzymes. In this review, we are going to discuss the effect of nonthermal methods on proteins, including enzymes. This review comprises results from the latest studies conducted from all over the world, which would help the research community and industry investigate the future pathway for nonthermal processing methods, especially in preserving the nutritional safety and integrity of the food. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

12 pages, 937 KiB

Open AccessReview

A Study of Catechin Photostability Using Photolytic Processing

by Jeu-Ming P. Yuann, Shwu-Yuan Lee, Meei-Ju Yang, Shiuh-Tsuen Huang, Chien-Wei Cheng and Ji-Yuan Liang

Processes 2021, 9(2), 293; https://doi.org/10.3390/pr9020293 - 3 Feb 2021

Cited by 24 | Viewed by 5075

Abstract

Catechin exhibits numerous physiological characteristics. In this study, we determined the photosensitivity of catechin to various lights under alkaline conditions, and the mechanisms by which catechin generates free radical species and polymerizes via a photoreaction. In addition to this, the application of catechin [...] Read more.

Catechin exhibits numerous physiological characteristics. In this study, we determined the photosensitivity of catechin to various lights under alkaline conditions, and the mechanisms by which catechin generates free radical species and polymerizes via a photoreaction. In addition to this, the application of catechin photolysis was investigated. A solution of catechin is transparent, but turns yellowish under blue light illumination (BLI) in neutral or weak alkaline solutions. When catechin is subjected to BLI, a dimeric catechin (proanthocyanidin) and a superoxide anion radical (

O_{2}^{• -}

) are generated in a photolytic reaction. When ascorbic acid or gallic acid is added to catechin and the mixture is subjected to BLI at alkaline pH, fewer catechin dimers and less

O_{2}^{• -}

are produced, because both acids inhibit the photosensitive oxidation of catechin. When AlCl₃ is added to catechin and the mixture is subjected to BLI at pH 8, a photolytic reaction is suppressed by AlCl₃, and AlCl₃ acts as a catalyst for the disconnection of proanthocyanidin during photolysis. Under alkaline conditions, catechin generates

O_{2}^{• -}

via photosensitive oxidation, which suppresses the growth of Acinetobacter baumannii (A. baumannii) by at least 4 logs, and deactivates its multi-drug-resistant strain. This study shows that catechin photolysis is a process of oxidation, and that it can be safely applied as a tool for environmental applications. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

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18 pages, 1167 KiB

Open AccessFeature PaperReview

Recent Trends in Pretreatment of Food before Freeze-Drying

by Dariusz Dziki

Processes 2020, 8(12), 1661; https://doi.org/10.3390/pr8121661 - 16 Dec 2020

Cited by 38 | Viewed by 10117

Abstract

Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually [...] Read more.

Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate. Full article

(This article belongs to the Special Issue Feature Review Papers in Section "Food Processes")

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