Spinach Puree Research Articles

Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals

Additive manufacturing using edible feedstock – known as “edible three-dimensional (3D) printing” – offers a unique method of producing visually appealing meals with customizable nutrition profiles. Direct ink write (DIW) 3D printing is a popular choice for edible 3D printing due to its low cost and open framework for broad material choices. However, the breadth of food suitable for DIW 3D printing is hindered due to the unsuitably low viscosity of many potential edible feedstocks such as food purees. In this paper, we present cellulose nanocrystals (CNCs) as a safe and renewable rheological modifier capable of enabling DIW 3D printing of a variety of foodstuffs, specifically spinach puree, tomato puree, and applesauce, and using freeze-dry to obtain final solid structures. We first analyzed the rheological characterization of foodstuffs combined with varying volume fractions of CNCs to produce shear-thinning, printable inks. The print quality of different inks was then analyzed via image processing techniques. Finally, we demonstrated the capability of CNC-laden inks by printing a variety of structures, including multi-material structures with integrated packaging. This study found that CNCs are an effective rheological additive which promoted shear-thinning, viscous behavior in the studied edible feedstocks necessary for DIW 3D printing of self-supporting edible structures.

Comparative performance analysis of ohmic thawing and conventional thawing of spinach puree

AbstractNowadays dietary habits of consumers have changed to more quick and easier but at the same time healthier meals. Therefore, ready‐to‐eat food production and home processing of such foods are gaining importance. Spinach is one of the main ingredients used in ready‐to‐eat baby foods, and it is produced in chopped, blanched, juice, and powder forms. Commonly ready‐to‐eat meals are sold frozen. Therefore, thawing process becomes an important processing step. Conventional thawing (CT) methods require a long process time and high‐energy consumption. In the present study, frozen blanched spinach puree samples were thawed by ohmic thawing (OT) (10 V/cm, 15 V/cm). The thawing at 4°C (refrigerator thawing) was selected as the control thawing method. The energetic and exergetic evaluations were compared. Accordingly, thawing times were shortened by about 70–80% with OT. The energy loss during the CT method was higher than the OT method. The most energy‐efficient (64.2% ± 4.0%) thawing condition was determined as 15 V/cm OT. In case of exergetic evaluation, the destroyed exergy value of the CT method was highest (19.0 ± 2.0 kJ) while those of thawed with 10 and 15 V/cm were 5.8 ± 0.7 and 3.8 ± 0.4 kJ, respectively. Similar to energetic efficiency, OT with 15 V/cm had the highest exergy efficiency value (40.5% ± 2.6%) while that of the CT method was 11.6% ± 1.0%. The result of the present study indicated that the OT process could be an alternative thawing method to CT to improve energy efficiency.Practical applicationsAs the ready‐to‐eat meal habit is becoming more common, processing of such foods is becoming more important. While preparing food, it is desired that the process to be done quickly, homogeneously, and efficiently. Usage of current food technologies to provide fast and homogeneous heating is becoming widespread. However, examining and evaluating their efficiency also emerges as an important issue. In this study, the use of OT, which is one of the current methods, for the thawing of spinach puree was investigated and the efficiency of OT in different voltage gradients was evaluated. In this way, it is thought that important data about the efficiency of the ohmic heating process, which utilization is increasing day‐by‐day, during the thawing process are obtained. It is thought that these data will contribute to future studies and contribute to the widespread dissemination of OT.

Research of quality indicators of parfe ice cream with vegetable fillers

The ice cream market is one of the developed segments of the food industry of Ukraine. Ice cream is a frozen product that is consumed all over the world. The work aimed to investigate the quality of parfait ice cream with vegetable fillings. The selection and justification of the components of the system, namely quail eggs, celery root, spinach leaves, was based on literature data and regulatory documentation, as well as laboratory data. Celery and spinach puree was chosen as one of the recipe components of ice cream, and the peculiarities of its preparation were studied. Parfait ice cream recipes with different ratios of vegetable fillers and pumpkin flour have been developed. The physiological and organoleptic parameters of ice cream with additional pumpkin flour, celery, and spinach puree were studied. According to the obtained results, the optimal content of pumpkin flour in ice cream is equal to 2–4 %, and vegetable puree – 25–35 %. It has been proved that pumpkin flour significantly affects the structural characteristics of ice cream mixes. They were melting resistance increases from 100 to 145 minutes. When increasing the flour content to 4 %. The dry matter content in ice cream varies depending on the amount of vegetable puree and pumpkin flour. However, the mass fraction of fat and dry nonfat milk residue does not change because the experimental samples were developed based on the composition of the control sample. Studies show that the new frozen dessert retains microbiological stability for six months. The combination of vegetable and dairy raw materials with pumpkin flour and quail eggs in the production of parfait ice cream provides the necessary whipping. It allows obtaining a product with specified rheological and physicochemical parameters.

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta.

Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.

Studies on formulation and standardization chakali incorporated with spinach puree

Studies on formulation and standardization chakali incorporated with spinach puree

ПЕРСПЕКТИВИ РОЗШИРЕННЯ АСОРТИМЕНТУ БОРОШНЯНИХ КОНДИТЕРСЬКИХ ВИРОБІВ ФУНКЦІОНАЛЬНОГО ПРИЗНАЧЕННЯ

One of the main directions of confectionery industry development consists in thedevelopment of new products for dietary and functional purposes, which provide the requiredamount of biologically active substances in the daily diet. In modern conditions there is a lackof necessary macro- and micronutrients, which leads to reduced immunity, poor health,increase in the number of diseases and reduced quality of life. The main purpose of the studyis scientific substantiation of the technology of flour confectionery with the use of vegetablepuree, as it occupies a special place in the diets of people of different categories and agegroups. The works of domestic and foreign scientists are theoretical and methodologicalbases of the study.It has been studied that vegetable puree contains higher polysaccharides: fiber andpectin, which can play the role of functional substances in the technologies of flour confectionery production. At the same time, puree is an effective source of vitamins andminerals; its use can significantly increase the biological value of the cake.The article presents the results of the study of chemical composition of the developedproduct and the control sample, and finds that the products of new recipe have a slightlylower caloric content, and slightly differ in the content of vitamins and minerals from thebasic recipe. In addition to the development of the recipe, the technology of production ofcakes "Chornobryvets" is proposed.It has been found that the addition of vegetable puree to the composition of spongecakes improves organoleptic properties of the products.The results of the research allow us to draw conclusions on the feasibility of usingpumpkin and spinach puree in the technology of flour confectionery. It is found that theaddition of vegetable puree to the recipe of sponge cakes does not require a significantchange in the manufacturing process.The results of the study can be useful for nutritionists, scientists, teachers, students ofhigher educational institutions who master the specialty "Food Technologies", etc.

Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles

Purpose Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree. Design/methodology/approach Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added in the noodle formulation at 0.25, 0.5 and 0.75 per cent level of incorporation. The effect of addition of hydrocolloids was evaluated on the cooking quality, sensory attributes, texture characteristics and microstructure of the noodles. Findings The most acceptable ratio for the formulation of the noodles was found to be 40 g spinach puree per 100 g refined wheat flour. Addition of hydrocolloids resulted in the increase in the cooking time, cooking weight, water absorption and swelling index. Significant decrease in the cooking loss was observed with the increase in the level of CMC (from 7.4 to 6.1 per cent) and guar gum (from 7.4 to 7 per cent). Addition of CMC and guar gum up to 0.5 per cent and 0.25 per cent, respectively, improved the texture, overall acceptability and mouthfeel attributing to complimentary interaction between starch, fibre and hydrocolloids observed at microstructural level; however, further increase in the level of incorporation resulted in stickiness and sliminess in the noodle strands. Practical implications It is found that 0.5 per cent CMC and 0.25 per cent guar gum can be used for the enhancement of quality characteristics of the spinach puree enriched noodles. Originality/value Intervention of incorporation of hydrocolloids in spinach puree–enriched instant noodles delivers healthy and nutritious product without compromising on its sensorial and quality attributes.

PREFERENSI KONSUMEN DAN STRATEGI PEMASARAN PRODUK PUREE BAYAM ORGANIK STUDI KASUS DI CV. ADDIN ABADI BOGOR

Growing population make public consumtion in term of foods becoming more complex, resulting in the opportunities to produce new product. One of them is producing new product from vegetables, which is now widely grown variety of organic vegetables. This is an opportunity to produce a new product are made from organic spinach. The purpose of this research is to identify the characteristics of a new product of organic spinach puree; analyze consumer preference; and formulate marketing strategies on the new product of organic spinach puree. In this research, the analysis performed includes descriptive analysis; conjoint analysis to know consumer preference consisting of packaging and flavors; and Analytical Hierarchy Process (AHP) to formulate marketing strategy for the new product of organic spinach puree. The result showed that as many as 96 respondents of 100 total respondents used as the sample claimed to be interested in the new product. The analysis result of consumer preference using conjoint analysis show that the packaging is the most important attribute for consumer to make purchasing decision. For the best combination of choice attributes is organic spinach puree with melon flavors and packaging in sachet. According to the AHP method which has been done, a strategy to strengthen business colaborations or partnerships is an alternative strategy to be a priority in the marketing of organic spinach puree. Keywords: analytical hierarchy process, consumer preference , marketing strategy, organic spinach puree

Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations.

Dark green leafy vegetables are primary food sources for lutein and β-carotene, however these bioactives have low bioavailability. The effects of mechanical and thermal processing as well as fat addition and fat type on lutein and β-carotene liberation and in vitro accessibility from spinach were investigated. Lutein liberation and in vitro accessibility were three-fold higher from spinach puree compared to whole leaves. Results for β-carotene liberation were similar, whereas that of β-carotene accessibility was only about two-fold. Steaming had no or a negative effect on carotenoid liberation. Fat addition increased β-carotene liberation from raw and steamed puree, but reduced lutein liberation from steamed leaves and raw puree. Fat types affected β-carotene differently. Butter addition led to a 2.5 fold increased liberation from raw spinach puree, while the effect of olive and peanut oil was significantly lower, but only minor effects were observed for lutein.

Development of hyoimmunogenic pasta and its immunochemical validation with celiac disease patients' sera

The present study was carried out with an aim to develop low immunogenic pasta by altering the pH of Triticum durum flour and immunological validation of pasta using patients' sera. Modification of T. durum wheat flour was carried out by altering pH of the flour using lactic acid, sodium bicarbonate and natural ingredients such as tomato, spinach puree. The pH altered flours were taken for rheological studies and also extruded into pasta using lab scale extruder. Pasta quality characteristics were analyzed and Celiac disease patients' sera was used for immunological validation of pasta. Immunoreactivity of alkaline modified pasta with IgA anti-gliadin antibodies of patients' sera was markedly reduced than control and acid modified pasta as indicated by both Dot-Blot and ELISA. Quality evaluation showed the acceptable and comparable product quality parameters. The study indicated that altering the pH of wheat flour chemically to pH 9.00 is effective in reducing immunogenic property of wheat flour and comparable quality pasta thus developed pasta could be beneficial for patients with celiac disease. However modification occurring at epitope structure of gliadin due to alkaline condition and safety on long term consumption of this product needs to be evaluated further.

Comparative Study of Lead Removal by Extracts of Spinach, Coffee, and Tea

The use of tea and coffee for the removal of heavy metal from aqueous lead solutions has been reported. However, those studies were limited to expended dry biomass of coffee and tea and the lead concentration in those studies range from 10 - 100 ppm of aqueous lead solution. This study compared the effectiveness of aqueous extracts of instant coffee (IC), coffee ground (CG), coffee bean (CB), Lipton tea (Tea), and spinach puree (SP) in removing lead from 1300 PPM of aqueous lead solution. After 24 hr of agitation at room temperature followed by centrifugation, the lead concentration (in ppm) in the liquid from each reaction tube was analyzed using EPA Method 6010 (Inductively Coupled Plasma-Atomic Emission Spectrometry (ICP-AES)). The results suggest that the order of lead removal was Spinach (99%) > Instant coffee (95%) >Tea (91%), > CG (62%) > CB (59%). In comparing the brewed versus the boiled extracts, the results demonstrated that temperature of the aqueous extract affected the lead removal potential of coffee and tea in decreasing order: IC (95%:79%), > Tea (91%:88%) > CG (62%:53%) > CB (59%:53%).

Post-effects of high hydrostatic pressure on green color retention and related properties of spinach puree during storage

Abstract Based on related properties of green color retention, the effects of high hydrostatic pressure (HHP) (200, 400 and 600 MPa for 15 min) treatments on −a⁎ value, chlorophyll a and b contents, activities of chlorophyllase, Mg-dechelatase, peroxidase, polyphenol oxidase, total phenolic compounds content and pH of spinach puree were assessed during 43 days of storage at 4 °C/2000 lx and 4 °C/dark. Results showed that chlorophyll content changes followed a first-order reaction kinetics as a function of storage time at 4 °C. Samples treated by 600 MPa HHP showed higher −a⁎ value, chlorophyll a content and pH, lower chlorophyllase and polyphenol oxidase activity, and the post-effect existed at almost whole storage time, which could maintain better color of spinach puree during storage by inhibiting chlorophyll degradation and browning reaction effectively. The interesting result was −a⁎ value and Mg-dechelatase activity of samples were higher when stored at 2000 lx than dark storage ones. Another phenomenon was Mg-dechelatase activity of all samples increased greatly after HHP treatments, and the tendency was sustained during storage, especially for 400 and 600 MPa HHP-treated samples. Industrial relevance The yield of green vegetables in China is huge. However, the processing of green vegetable still faces many difficulties especially for color deterioration during processing and storage. As one novel non-thermal processing technique, high hydrostatic pressure (HHP) is likely to replace the traditional thermal processing. Many researchers have showed HHP can better keep color quality of green vegetables. However, the post-effects of HHP on green color retention and related properties during storage are still little. The aim of research is to analyze color related properties during storage in HHP-treated spinach, and provide theoretical basis of green vegetable non-thermal processing for commercial application of HHP-processed vegetable products. The research is important for HHP industrialization in China.

CHANGES IN β‐CAROTENE, CHLOROPHYLL AND COLOR OF SPINACH PUREE DURING OHMIC HEATING

ABSTRACT The spinach puree was heated from 30C to prescribed temperatures (60, 70, 80 or 90C) ohmically and conventionally. Ohmic heating was performed by application of four different voltage gradients in the range of 10–40 V/cm, while conventional heating was conducted at constant temperature in a water bath. Although ohmic heating time required from 30 to 70C was similar for water heating (129 ± 7 s) and ohmic heating by 20 V/cm (127 ± 2 s), faster heating (51 ± 0.5 s) could be obtained as the voltage gradient for ohmic heating increased to 30 V/cm. Ohmic heating caused browning more than conventional water heating for the same temperature range. The effect of voltage gradient applied was not found statistically significant on chlorophyll (total, a and b), β‐carotene and color values (L, a, b, Lb/a, Lba, hue angle) (P < 0.05). On the other hand, temperature (60, 70, 80 or 90C) at constant voltage gradient (30 V/cm) affected color values of spinach puree (P < 0.05), whereas holding time (0 and 600 s) at constant temperature increased chlorophyll‐a and β‐carotene contents (P < 0.05). This increase could be caused by the possible enhancing effect of ohmic heating on β‐carotene biosynthesis and formation of chlorophyll derivatives. It was concluded that ohmic heating could be applied to vegetable purees, resulting in high retention of color attributes and β‐carotene.PRACTICAL APPLICATIONSThe present study suggests that ohmic heating could be used to heat the spinach puree faster than conventional heating by adjusting voltage gradient. Moreover, this treatment resulted in high retention of color attributes. In this study, detailed information was given about the effects of ohmic heating parameters such as temperature, voltage gradient and holding time on chlorophyll, β‐carotene and color values of spinach puree. There are no published data in the open literature about effects of ohmic heating on β‐carotene and chlorophyll, to the authors’ knowledge. These data could be used in designing of ohmic heating units for functional foods.

A novel protecting method for visual green color in spinach puree treated by high intensity pulsed electric fields

Green vegetables is easily to lose green color during processing and storage. In this paper a novel high intensity pulsed electric field (PEF) technique is applied to process spinach puree with dissoluble zinc salt. Various experimental conditions of the PEF process, such as water-soluble Zn 2+ ion concentration (20–200 ppm), electric field strength (20–100 kV/cm) and storing temperature (25 °C and 37 °C), were investigated to optimize the process. Result shows: PEF method can increase the stability of chlorophyll by way of increasing electric fields, adding zinc ion and stabilizers. Spinach puree treated by PEF with acetate zinc below 75 ppm can be stored for a long time at room temperature, and visual green color in spinach puree treated by PEF (25 °C, several nanoseconds) can reach the similar effect of the thermal processing (121 °C, 60 min). From the viewpoints of energy, flavor and vegetable quality and process time, this method is more effective than thermal processing.

A study on the degradation kinetics of visual green colour in spinach ( Spinacea oleracea L.) and the effect of salt therein

The effect of salt on the degradation of visual green colour ‘− a’ in spinach puree ( Spinacea oleracea L.) over a temperature range of 50–120 °C (steady state temperature process) as well as under conditions of normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient EcoCooker has been studied (unsteady state heating process). The degradation of visual green colour as measured by ‘− a’ value followed a first order kinetics, where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modeled by Arrhenius equation. A mathematical model has been developed using the steady state kinetic parameters obtained to predict the losses of green colour from the time–temperature data of the unsteady state heating/processing method. The results obtained indicate a protective effect of salt on the degradation of visual green colour.

Assessment of degradation and intestinal cell uptake of carotenoids and chlorophyll derivatives from spinach puree using an in vitro digestion and Caco-2 human cell model.

Although numerous studies have demonstrated the health benefits of chlorophyll derivatives, information regarding the digestion, absorption, and metabolism of these phytochemicals is quite limited. To better understand the digestion of these pigments, green vegetables including fresh spinach puree (FSP), heat- and acid-treated spinach puree (HASP), and ZnCl(2)-treated spinach puree (ZnSP) were subjected to an in vitro digestion method which simulates both the gastric and small intestinal phases of the process. Native chlorophylls were converted to Mg-free pheophytin derivatives during digestion. Conversely, Zn-pheophytins were completely stable during the digestive process. Transfer of lipophilic chlorophyll derivatives, as well as the carotenoids lutein and beta-carotene, into the aqueous micellar fraction from the food matrix was quantified. Micellarization of total chlorophyll derivatives differed significantly (p < 0.05) for FSP (37.6%), HASP (17.2%), and ZnSP (8.7%). Micellarization of chlorophyll a derivatives was determined to be significantly more efficient than chlorophyll b derivatives in FSP and HASP (p < 0.01), but not in ZnSP (p > 0.05). Intestinal cell uptake of micellarized pigments was investigated using HTB-37 (parent) and clonal TC7 lines of human Caco-2 cells. Medium containing the pigment-enriched fraction generated during digestion was added to the apical surface of fully differentiated monolayers for 4 h. Pigments were then extracted from cells and analyzed by C18 HPLC with photodiode array detection. Both Caco-2 HTB-37 and TC7 clone cells accumulated 20-40% and 5-10% of micellarized carotenoid and chlorophyll derivatives, respectively. These results are the first to demonstrate uptake of chlorophyll derivatives by human intestinal cells and to support the potential importance of chlorophylls as health-promoting phytochemicals.

Degradation Kinetics of Chlorophylls and Chlorophyllides

ABSTRACTThermal degradation of chlorophylls and chlorophyllides in spinach puree was studied from 100 to 145°C (2–25 min) for chlorophylls and from 80 to 115°C (2.5–39 min) for chlorophyllides. The derivatives formed were: pheophorbides, pyropheophorbides, pheophytins and pyropheophytins. Degradation kinetics of chlorophylls and chlorophyllides followed a first‐order kinetic model. Reaction rate data showed that the a form of both chlorophylls and chlorophyllides degraded more rapidly than the b form. Chlorophyllides were less stable than chlorophylls. Activation energies ranged from 15.0 to 22.8 Kcal/mol. A kinetic compensation effect was observed for both chlorophylls and chlorophyllides with an isokinetic temperature of 160.8°C. The relative stability of these compounds suggests that methods to maximize chlorophyllides would not be effective for improving green color stability.

Chlorophyll Stability During Continuous Aseptic Processing and Storage

ABSTRACTSpinach puree was aseptically processed and packaged at four time‐temperature treatments (19.2 and 5.3 sec @ 142°C; 19.2 and 12.2 sec @ 137°C). Samples processed at 142°C for 5.3 sec retained 68% of total chlorophyll compared to blanched samples while all chlorophylls were degraded in retorted product. The rate of chlorophyll b degradation and pheophytin b formation during storage in flexible containers at 4, 25, and 40°C fit a first order kinetic model. Apparent activation energies during storage for each time‐temperature treatment ranged between 11.1 and 14.3 kcal/mol. Analyses of degradation products indicated oxidation during storage was not a dominant factor in chlorophyll conversion and color loss.

Zinc complex formation in heated vegetable purees

Zinc complex formation with pyropheophytin a was studied on vegetable purees in order to further understand metallo complex formation during thermal processing. Zinc pyropheophytin a formation was dependent on added Zn2+ ion, pigment concentration, and pH. Pea puree heated 60 min at 121 degrees C with 150 and 300 ppm added Zn2+ ion contained 3 and 9 times more zinc pyropheophytin a than puree containing 75 ppm Zn2+ ion. Spinach puree with 75 ppm Zn2+ ion added, with 12 times the pigment concentration compared to pea puree, contained approximately 40 times more zinc complex than similar pea puree heated at 121 degrees C for 60 min. Increasing the pH value of the spinach puree from 4.0 to 8.5 resulted in an 11-fold increase in zinc pyropheophytin a formed after heating at 121 degrees C for 90 min. Green color of the puree, as measured by Hunter color value (-a), followed zinc complex formation.

Chlorophyll Degradation in a Spinach System at Low and Intermediate Water Activities

ABSTRACTChlorophyll degradation in blanched freeze‐dried spinach puree was studied in model systems as a function of water activity (aw), pH, temperature and also in the presence of glycerol, a water‐binding agent. For aw &gt; 0.32 the most important mechanism of chlorophyll degradation is the transformation into pheophytin. The reaction can occur at very limited water concentration and has a first order dependence on pH, water activity and pigment concentration. The addition of glycerol increases the rate of degradation of chlorophyll. At temperatures higher than 56.7°C and aw= 0.11, the energy of activation increased, indicating different mechanisms. For temperatures below 38°C the rate tended to increase instead of decreasing with decreasing temperatures because of changes in the sorption isotherm (increase of water content) caused by the shift in the temperature.