Quality Properties Of Foods Research Articles

Co‐product from debittering process of trub (brewing by‐product) as natural antioxidant in processed cheese

SummaryAqueous extract rich in phenolic compounds and carbohydrates obtained as a co‐product during the trub‐debittering process can be used as a new sustainable ingredient to improve food quality properties. This water‐soluble extract (WE) was used for evaluating its own antioxidant capacity when added to processed cheese at up to 1.00% (w/w); and were also evaluated for total phenolic compounds, antioxidant activity, FTIR spectroscopy, lipid oxidation, oxidative stability, texture and rheological properties. WE addition increased the antioxidant activity of processed cheese by up to 88.40% and 81.90% for DPPH and ABTS, reduced the product lipid oxidation by up to 54.31% and showed greater oxidative stability (Rancimat) compared to the Control. Samples melting property was not changed, and samples with WE showed a more stable structure after melting. Use of WE showed that it can be used as natural antioxidant in processed cheese, improving its quality and texture properties.

Pea protein-quercetin glycoside complexes: Interaction, foaming and emulsifying properties

Quercetin (Qu), Quercitrin (Que) and Rutin (Ru) were advisedly selected to explore the interaction of flavonoids with pea protein (PP) by spectral analysis and molecular simulation. The order of binding affinity at 298 K for the flavonoids with PP was Qu (2.26 × 105 M−1) > Ru (8.23 × 104 M−1) > Que (7.93 × 104 M−1), introducing one or two glycosides weakened the affinity. Thermodynamic analysis indicated that the dominant interaction of flavonoids with PP were hydrogen bond and Van der Waals force, which supported by the results of molecular docking simulations. Moreover, decreased surface hydrophobicity and the changed of circular dichroism showed that the conformation of PP became looser with the addition of flavonoids, then the surface tension was decreased, foaming and emulsifying properties of PP were improved. This result may be beneficial to the application of natural flavonoid nutraceuticals and improvement of protein-based food quality properties.

Ordinal Analysis of Variation of Sensory Responses in Combination with Multinomial Ordered Logistic Regression vs. Chemical Composition: A Case Study of the Quality of a Sausage from Different Producers

The newly developed statistical technique of two-way ordinal analysis of variation (ORDANOVA) was applied for the first time to sensory responses in combination with multinomial ordered logistic regression of a response category vs. chemical composition. A corresponding tutorial is provided. As a case study, samples of a sausage from different producers, purchased at the same time from a market, were compared based on sensory responses of experienced experts. A decomposition of total variation of the ordinal data and simulation of the multinomial distribution of the relative frequencies of the responses in different categories showed a statistically significant difference between the producers’ samples, and an insignificant difference between the experts’ responses related to the same sample. The capabilities of experts were also evaluated. The influence of chemical composition of a sausage sample on the probability of a response category was modeled using multinomial ordered logistic regression of the response on mass fractions of the main sausage components. This statistical technique can be helpful for understanding sources of variation of sensory responses on food quality properties. It is also promising for a revision of specification limits for chemical composition, as well as for the prediction of sensory properties when the chemical composition of the product is subject to quality control.

New technique for determining the critical freezing temperatures of chicken breast based on radiofrequency photospectrometry

Food freezing operations require an extreme knowledge of the thermal properties of the food to be frozen, in order to achieve a product that at the thawing time preserves the best sensory and food quality properties, and also preserves food safety. Within these properties it is necessary to know the initial freezing temperature (T m0 ), the freezing temperature of the maximally freeze concentrated liquid phase (T m '), the glass-transition temperature of the maximally freeze concentrated liquid phase (T g ') and others. However, the techniques to determine these properties are long, tedious, and sometimes with high variability, one of the most important technique is Differential Scanning Calorimetry (DSC). In this work, the use of photospectrometry in the radiofrequency range (PFR) is proposed, as a fast and reliable method for determining the thermal properties of chicken breast in the freezing process, comparing it with the DSC technique. The results showed a Tg’ of −17.50 ± 1.05, obtained by the PFR technique, using the beta dispersion, similar as the result obtained by DSC technique (−16.73 °C ± 0.13). Therefore, the PFR is a fast, reliable, and easy technique to determine the critical temperatures of the food freezing process. • Permittivity in β dispersion is useful to determine key freezing temperatures. • Photospectrometry in RF demonstrated its reliability and accuracy for this purpose. • Photospectrometry was compared with calorimetric techniques with good results.

Isochoric freezing: An innovative and emerging technology for retention of food quality characteristics

Freezing is a well-established and long-term food preservation method. The most commonly used conventional freezing method follows isobaric (constant pressure) approach, which causes number of irreversible nutritional, mechanical, sensorial, and microstructural changes that make food unacceptable to consumer. The current pandemic has increased demand for food products with higher nutritional and physicochemical properties. These factors have led to the development of an isochoric freezing system. Isochoric freezing has great potential to retain the quality properties of food. Understanding the concept and application of the isochoric freezing system in the food industry is necessary to investigate its effect on various quality characteristics. Thus this review presents an outline of the working principle and impact of isochoric freezing on retention of nutrients, physicochemical and bioactive compounds of food products, and highlights current challenges and future needs by considering research published in previous years. A special section also shows the applications of isochoric freezing in medical field. Practical applications Isochoric (constant volume) freezing has emerging application in the food industry because of protects preserved food from ice damage maintains its quality properties, reduces up to 70% energy consumption, has less operating cost, and is environmentally friendly. Fewer temperature fluctuations will also experience in food products stored in the isochoric system as temperature increases continuously, resulting in ice melting inside the chamber rather than heating the food product. In conclusion, the isochoric freezing system has enormous potential in food industries in retaining nutrient and bioactive compounds compared to conventional freezing techniques.

Imaging Spectroscopy and Machine Learning for Intelligent Determination of Potato and Sweet Potato Quality.

Imaging spectroscopy has emerged as a reliable analytical method for effectively characterizing and quantifying quality attributes of agricultural products. By providing spectral information relevant to food quality properties, imaging spectroscopy has been demonstrated to be a potential method for rapid and non-destructive classification, authentication, and prediction of quality parameters of various categories of tubers, including potato and sweet potato. The imaging technique has demonstrated great capacities for gaining rapid information about tuber physical properties (such as texture, water binding capacity, and specific gravity), chemical components (such as protein, starch, and total anthocyanin), varietal authentication, and defect aspects. This paper emphasizes how recent developments in spectral imaging with machine learning have enhanced overall capabilities to evaluate tubers. The machine learning algorithms coupled with feature variable identification approaches have obtained acceptable results. This review briefly introduces imaging spectroscopy and machine learning, then provides examples and discussions of these techniques in tuber quality determinations, and presents the challenges and future prospects of the technology. This review will be of great significance to the study of tubers using spectral imaging technology.

Investigation and optimization of the effect of osmotic‐ultrasound drying pretreatment on qualitative properties and process energy consumption of Cornus mas

Cornus mas is one of the native horticultural products to Iran that have high pharmaceutical and nutritional values. This study aimed to comparatively investigate the different drying methods with ultrasound-osmotic pretreatment on energy consumption, timing, and qualitative properties of C. mas. In this study, C. mas was first dried by the oven (at 40, 50, and 60°C), microwave drying (at 200, 500, and 800W), and infrared (at 40, 50, and 60°C). Samples were then treated at three concentrations 9, 18, and 27% of salt, three ultrasound power 100, 250, and 400 W, and three intervals 5, 10, and 15 min by the ultrasound-assisted-osmotic drying method. The optimal ultrasound-assisted-osmotic drying pretreatment was achieved at a concentration of 27%, ultrasound power of 100 W, and 11.28 min. In terms of qualitative properties, osmotic pretreatment with the supplementary oven method is the best method for drying C. mas fruits. Practical applications Drying with hot air (conventional method) requires a lot of energy and is, therefore, costly. The use of pretreatment operations can reduce tissue water and facilitate mass transfer during hot air drying. The present research aimed to comparison different drying methods with ultrasound-osmotic pretreatment on energy consumption, timing, and qualitative properties to report optimal drying methods and conditions. The ultrasound-osmotic pretreatment can decrease the processing time and energy consumption and maintenance of quality properties. So the results were presented in this research can be beneficial to the food industry and will lead to long-term storage, more preservation of quality properties of foods and fruits reduce costs.

High‐pressure processing of persimmon purée: Stability during chilled storage

The aim of the study was to evaluate the effect of the high pressure (HP) technology on the preservation of persimmon purée during chilled storage (1, 30, and 90 days at 4 ± 1 °C). Results showed that the treatment at 400 MPa for 1 min was enough to eliminate the microbial counts and no regrowth was observed during storage. Physicochemical parameters, phenolic compounds, and antioxidant capacity were not affected by HP and were kept stable during storage. The mechanical and rheological properties were not affected by HP treatments at 500 and 600 MPa, preserving these properties during storage. The HP treatments were not able to effectively preserve the chromatic parameters and achieve the complete inhibition of the enzyme´s activity. The conditions that achieved the best preservation of the quality properties was 600 MPa for 5 min. Practical applications The sensory and nutritional properties of fruits often determine the consumer choice of food. However, the quality properties of foods can be affected during processing and storage. High pressure (HP) technology has been used in different branches of the food industry. In the present study, the application of HP treatments has demonstrated to be a good alternative to preserve the natural characteristics of fruits, allowing the storage stability of the product for a long time. From this study, criteria for the commercial production of high-quality persimmon purée with safety requirements could be established.

Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties.

Characterization and utilization of the bioactive compounds from natural resources is one of the most concerns to maintain quality properties of foods, especially to prevent the oxidation of lipids in meat products. Phytochemical components and antioxidant activities of Cudrania tricuspidata (CT) leaves extracted using various solvents and their effects on physicochemical properties of pork patties during refrigerated storage were measured. The combined solvents of 80% ethanol, 80% methanol and pure double-distilled (dd)-water obtained the higher total phenolic compounds, flavonoids content, and antioxidant activities as compared to the pure solvent alone. Among the individual antioxidant components, catechin was the predominant polyphenol in CT leaves in all extracts. The addition of CT leaves extracts into pork patties showed high antioxidant activities since thiobarbituric acid-reactive substances (TBARS) values of added CT extracts were lower than those of the control (p<0.05). In conclusion, CT leaf phytochemical components displayed antioxidant activity that varied with the extract solvent used. CT extracts were superior to control in retarding lipid oxidation of pork patties, which was evident as reduced TBARS and peroxide values (POV).

Strategies to reduce sugars in food

The most notable function of sugar in food is its sweet taste, but it also contributes to the flavor and texture profiles; it is involved in Maillard reaction, it affects also several food quality properties, from the other hand, the sugar should not represent more than 10% of the daily caloric intake. This review aims to critically illustrate the strategies which could be applied to reduce sugars and their application in specific food categories. Product reformulation by partially or totally sugar replacement is the most studied strategy in the most part of investigated food categories, such as bakery, chocolate, ice-cream and dessert, jams and jellies. However, a gradually reduction of sugar content could be an interesting approach to use in some specific cases. An innovative strategy to reduce sugar content in food is also illustrated and it involves the use of multisensory integration principles.

Evaluating the promise and pitfalls of a potential climate change-tolerant sea urchin fishery in southern California.

Marine fishery stakeholders are beginning to consider and implement adaptation strategies in the face of growing consumer demand and potential deleterious climate change impacts such as ocean warming, ocean acidification, and deoxygenation. This study investigates the potential for development of a novel climate change-tolerant sea urchin fishery in southern California based on Strongylocentrotus fragilis (pink sea urchin), a deep-sea species whose peak density was found to coincide with a current trap-based spot prawn fishery (Pandalus platyceros) in the 200-300-m depth range. Here we outline potential criteria for a climate change-tolerant fishery by examining the distribution, life-history attributes, and marketable qualities of S. fragilis in southern California. We provide evidence of seasonality of gonad production and demonstrate that peak gonad production occurs in the winter season. S. fragilis likely spawns in the spring season as evidenced by consistent minimum gonad indices in the spring/summer seasons across 4 years of sampling (2012-2016). The resiliency of S. fragilis to predicted future increases in acidity and decreases in oxygen was supported by high species abundance, albeit reduced relative growth rate estimates at water depths (485-510 m) subject to low oxygen (11.7-16.9 µmol kg-1) and pHTotal (<7.44), which may provide assurances to stakeholders and managers regarding the suitability of this species for commercial exploitation. Some food quality properties of the S. fragilis roe (e.g. colour, texture) were comparable with those of the commercially exploited shallow-water red sea urchin (Mesocentrotus franciscanus), while other qualities (e.g. 80% reduced gonad size by weight) limit the potential future marketability of S. fragilis. This case study highlights the potential future challenges and drawbacks of climate-tolerant fishery development in an attempt to inform future urchin fishery stakeholders.

The Impact of Food Quality On Customer Satisfaction And Behavioural Intentions: A Study On Madurai Restaurant

Food quality is by all accounts acknowledged as a central part to fulfil restaurant customers; be that as it may, it has been regularly ignored in restaurant benefit quality and satisfaction contemplates. The essential target of this review was to examine how food quality is seen in connection with satisfaction and behavioural intentions in mid-to-upscale restaurants. This review additionally endeavoured to distinguish which properties among food-related qualities are basic in enhancing satisfaction and uplifting return to goal. This review demonstrates that general food quality fundamentally influences customer satisfaction and behavioural intentions. Consequent regression analysis showed that taste and introduction were the two biggest donors to customer satisfaction and behavioural intentions. In this manner, supervisors ought to focus on the key food quality properties that evoke customer satisfaction and upgrade return visits in the restaurant business.

Effect of Thermal Stage in the Processing Avocado by Flash Vacuum Expansion: Effect on the Antioxidant Capacity and the Qualitaty of the Mash

The avocado presents a challenge in terms of industrialization, due to its high content of polyphenols and fats which are susceptible to oxidation processes. It contains enzymes that can cause various pulp deteriorations during agroindustrial processing, hence the need to add food preservatives in the traditional process. The flash vacuum-expansion (FVE) process is usually used in the vinification to break down the tissues and free some compounds. This investigation conducted an FVE process kinetic study for avocado industrialization purposes, and evaluated its effect on lipoxygenase, antioxidant capacity, phenolic content and food quality properties of the mash. The couple temperature and time conditions attained during the kinetic study reduced the lipoxygenase activity by up to 70%, and the antioxidant capacity of the mashs obtained by FVE remained stable for 15 days without adding preservatives. The proportions in the food composition of the mash were consistent with those reported in the literature. Practical Applications The results of our research suggest that the process of flash vaccum-expansion, promotes extraction of bioactive compounds present in plant tissues that in traditional processes are considered as waste. The flash vaccum-expansion process can be implemented for extracting pigments or to generate the disintegration of plant tissues or extractive fermentation pretreatments. So the products obtained in the process can serve as a basis for other processes or as a basis for various products. As shown in the results of our research, flash vaccum-expansion process also allows the reduction of enzyme activity in plant products which increases the stability of the finished product, this consequently improves the nutritional quality, it promotes the availability of beneficial compounds and reduces oxidation processes.

Diversity and food quality properties of farmers' varieties of sorghum from Bénin

AbstractFarmers' varieties of sorghum from three communities in different regions of northern Bénin were analysed for their food quality and agro‐morphological properties, and also for their genetic diversity using amplified fragment length polymorphism (AFLP). Farmers' varieties of sorghum differed greatly with respect to their morphology and agronomic and food traits. Most of the varieties had long (&gt;200 cm) stems (87%), loose panicles (79%) and a red or pink colour (52%). Most were susceptible to drought (54%) and to attacks by striga (79%), insects (99%) and birds (77%). Farmers evaluated the quality of the seeds for preparing porridges as being high for 60% of the varieties and 26% of the varieties were regarded as suitable for making beverages. Late‐maturing, large‐seeded, red or pink varieties are preferred by farmers for porridges and beverages. Gene diversity among varieties within regions, as measured by neutral markers, was similar for the three regions (0.211–0.240). However, across regions the short (&lt;150 cm) stem varieties showed relatively high genetic diversity compared with long or medium stem varieties (0.378 vs 0.184–0.216 for long–medium stem varieties). Genetic differentiation (Fst) among regions and among stem lengths of varieties was significant and ranged between 0.086 and 0.135. Grain colour, stem length and panicle shape varied significantly with the region/stem length and correlated with the genetic differentiation of regions. No relationship could be detected between the genetic differentiation of the varieties and their food quality as expressed by the farmers. Implications of the findings for crop conservation and breeding are discussed. Copyright © 2006 Society of Chemical Industry