Water Activity Values Research Articles

Microbiological quality of vegan alternatives to dairy and meat products in England during 2022-3.

Plant-based alternatives to meat and dairy products have become increasingly popular in the UK. Despite a public perception that they have a relatively low microbiological risk, outbreaks of illness have been linked with these foods. This study aimed to assess the microbiological safety and quality of vegan alternatives to dairy and meat products available in England. Samples were collected between September 2022 and March 2023 from retail, production, and catering premises, and tested for a range of bacterial pathogens and hygiene indicators using standard procedures. A total of 937 samples were tested, of which 92% were of a satisfactory microbiological quality, 3% were borderline, and 5% were unsatisfactory. Those interpreted as unsatisfactory were due to elevated counts of Enterobacteriaceae and Escherichia coli (indicators of poor hygiene) rather than pathogenic microorganisms. Listeria monocytogenes was present in five samples of tofu, all from the same producer (all at counts of<100 CFU g-1), while other Listeria species were detected at counts of<20 CFU g-1 in two burgers and two 'vegan chicken' products. The majority of samples did not have pH and water activity values that would significantly contribute to preventing microbial growth: 62.4% had pH>5.0 and 82.4% had Aw>0.94. The majority of vegan products examined were of a satisfactory quality, but results demonstrate that microbiological control must be maintained using appropriate processing and storage temperatures, and application of a safe length of shelf life.

Comparative analysis, nutritional properties, and in- vitro gastrointestinal digestion of the antioxidant potential of roselle leaves using drying techniques

This study aimed to provide new insight into the influence of nutritional properties and in- vitro gastrointestinal digestion on the antioxidant activities of roselle leaves (RL) by applying drying techniques, specifically freeze-drying, oven-drying, sun-drying, and hot air-drying. The results observed that freeze-dried RL had higher nutritional and physical properties compared to other drying techniques. It had the maximum values of protein (6.61 g/100 g), fat (7.74 g/100 g), ash (18.53 g/100 g), crude fiber (9.46 g/100 g), water activity (0.32), pH (2.54), and titratable acidity (0.027%). In addition, all treatments on RL samples were evaluated for their functional characteristics. Furthermore, after in-vitro digestion, the antioxidant potential of total phenolic contents and flavonoid levels exhibited a percentage rise of 2.1% and 12.03% across all treated samples (54.98 ± 0.02 to 57.08 ± 0.05 mg/g and 28.66 ± 0.02 to 40.69 ± 0.03 mg/g), respectively. Interestingly, the total anthocyanin, 2,2-diphenyl-1-picrylhydrazyl, ferric-reducing antioxidant power, and vitamin C in all dried samples levels decreased and ranged from 49.17 ± 02 to 4.91 ± 0.42 mg/g, 84.92 ± 0.21 to 80.81 ± 0.21%, 14.65 ± 0.48 to 1.12 ± 0.21 mg/g, and 8.8 ± 0.06 to 2.24 ± 0.04 mg/L, respectively, after digestion. Consequently, freeze-drying techniques demonstrate advantageous effects on RL antioxidant potential. RL may serve as a valuable component for incorporating into other products to enhance innovative and functional food products.

Improvement and quality evaluation of gluten-free cake supplemented with sweet potato flour and carrot powder

Celiac disease and wheat allergy are immune-responsive small bowel disorders that respond solely to the ingestion of gluten-fortified wheat or wheat flour. As a result, for those who are allergic to wheat flour or gluten, the primary treatment is a gluten-free or wheat-free diet. The goal of this research is to develop a gluten-free cake with sweet potato and carrot powder, as well as to examine the Proximate analysis, mineral content, physical properties, and microbiological qualities determined using standard analytical procedures. To make cakes, instead of wheat flour, a combined formulation of 80 % sweet potato flour and 20 % carrot powder, 60 % sweet potato flour and 40 % carrot powder was incorporated into the cake ingredients. Quality evaluation of sample cakes was performed by physicochemical and storage properties. The proximate analysis of the data revealed that the cakes that were created contained adequate levels of protein, fiber, and carbohydrates with percentages ranging from 8.12 to 8.25 %, 3.19–4.19 %, and 36.03 to 38.25 %, respectively. Additionally, an appreciable amount of potassium, calcium, magnesium, phosphorus, and iron have been found in gluten-free cakes. There was color to the gluten-free cakes; L*, a*, and b* ranged from 42.66 to 43.60, 10.03 to 11.21, and 21.81 to 23.28, respectively. There is an assurance of a good color property because the hue and chroma values varied from 11.74 to 25.83 and from 41.02 to 78.03, respectively. The water activity (aw) value ranged from 0.854 to 0.870, which increased from 0.879 to 0.901 during storage. Furthermore, the microbial analysis revealed that the total viable count of all samples remained within the acceptable range after 8 days of storage. The findings of this study show that carrot powder and sweet potato flour can be used to overcome the limitations of gluten-free cakes and improve their nutritional quality.

Viability of 3D printing of andean tubers and tuberous root puree

Three-dimensional (3D) printing is revolutionizing the industry. This technology can potentially transform and improve challenges in the food industry. This study evaluated the viability of 3D printing of puree made from camote and mashua flours. Before drying and grinding, the roots were pretreated with cooking and microwaving. First, the microstructure of the flours was evaluated using A Scanning Electron Microscope (SEM). The physicochemical, rheological, and extrusion properties of the purees were assessed. Furthermore, image analysis was conducted to observe the effect of time on 3D-printed figures. Four formulations were evaluated: Camote cooked (CamC), Camote microwaved (CamM), Mashua cooked (MasC), and Mashua microwaved (MasM), all containing a percentage of whole milk. SEM results revealed that heat treatments influence grain shape in mashua, leading to round or oval grains; this behavior was not observed in camote treated by microwave. X-ray diffraction (XRD) analysis shows that microwaved camote granules retain their crystalline structure and shape. High water activity values were observed in camote samples; these results could be due to starch and sugar content. Color analysis revealed differences between samples less appreciable by the human eye in mashua. Rheological analysis indicated a solid behavior, with both G∗ and G′ values similar to or higher than G″ and significant differences among all samples. The tangent values were <1, indicating elastic properties dominated in all samples. Cooked samples showed better proportion fidelity than microwaved ones due to the retrogradation process. The study suggests camote and mashua flours pretreated by cooking present better printability than microwaving. This effect can be related to the higher starch denaturation.

Physicochemical and Sensory Characteristics of Instant Pumpkin Soup with Variations of Porang Flour as a Thickener

Pumpkin (Cucurbita moschata) can be processed into instant soup. However, the weakness is its low viscosity. Porang flour as a thickening agent is expected to improve the shortcomings of instant pumpkin soup. This study aimed to investigate the effect of porang flour addition on the physical and sensory characteristics of instant pumpkin soup. This study used a non-factorial, completely randomized design, where the concentration of porang flour (0; 0.5; 1; 1.5 and 2%) was the independent variable. The result showed that the addition of porang flour caused an increase in moisture content, dietary fiber, viscosity, water solubility index and water absorption index in instant pumpkin soup. However, there was a decrease in the value of water activity, vitamin E, rehydration ratio, color, and sensory characteristics of instant pumpkin soup. In conclusion, adding 0.5% porang flour is recommended to produce instant pumpkin soup with good sensory and physicochemical properties.

Development of Spray Drying of Powdered Oolong Tea Incorporated with Chinese Jujube Beverage

One useful economic crop which is utilized worldwide is Chinese jujube. It offers both nutritional and therapeutic benefits. Meanwhile, Oolong tea is a semi-oxidized form of tea which has a flavour that falls somewhere between black tea and green tea. Finally, spray-drying is an important technique used in food preservation. This current study sought to assess the most suitable use of Chinese jujube along with appropriate levels of maltodextrin when creating a mixed Oolong tea which incorporates Chinese jujube and is subsequently processed via spray-drying. Oolong tea served as the control sample, while evaluations were carried out on 60%, 70% and 80% blends of Chinese jujube with maltodextrin which served as a carrier agent at concentrations of 20 g, 30 g, 40 g and 50 g. These solutions underwent spray-drying where the respective inlet and outlet temperatures were 190°C and 80°C. An evaluation of the physico chemical, microbiological and sensory evaluation were performed. There was evidence of an increase in the total phenolic compounds, whereas in contrast there was a decline in antioxidant activity. L* and +a* showed no statistically significant difference, although for +b* a statistically significant difference was found. For products with mixed Chinese jujube and Oolong tea, the moisture, water activity and pH values were shown to be lower, although there was an increase in total soluble solids. In the evaluation, flavour and overall acceptability for Treatment 4 (80% Chinese jujube) achieved the highest respective ratings at 8.17 and 8.13 on the 9-point scale. This demonstrates that spray-drying can be beneficial in the context of powdered particles. The combination of Chinese jujube and powdered Oolong tea provides good antioxidant properties and offers strong potential for applications in the food sector.

The Use of Beetroot Juice as an Impregnating Solution to Change Volatile Compounds, Physical Properties and Influence the Kinetics of the Celery Drying Process.

The effect of different methods of drying celery root enriched with beet juice by vacuum impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze drying was carried out. Compared to dried indigenous celery, dry impregnated tissue was characterized by lower values of dry matter, L* and b* color parameters, as well as higher values of water activity, density and a* color parameter. In addition, VI reduced the drying time. Forty Volatile Organic Compounds (VOCs) were found in celery, while fifty-one VOCs were found in the profile of celery with beetroot juice. The innovative method of vacuum impregnation made it possible to produce a new type of product with changed properties and a variable VOCs profile. The best fit of the drying process kinetics was achieved by using the logistic model. Increasing the temperature during convection drying resulted in shorter drying time, increased values of dry matter, reduced the water activity value and altered VOCs.

Formulation, Physicochemical, and Sensory Evaluation of Cookies Prepared from Sacha Inchi Oil Meal (SIOM)

Due to its substantial amounts of essential amino acids and protein, sacha inchi oil meal (SIOM) is ideal for producing protein-rich food. This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), respectively. Physical properties, proximate composition, and sensory study were evaluated on the cookies. Data showed that 10% of wheat flour-SIOM cookies had the highest protein content (13.03%) compared to wheat flour cookies (4.89%). Cookies made with 20 and 30% SIOM were also feasible as the crude fiber content was high (48%). The hardness of wheat flour-SIOM incorporated cookies was lower (2.52–3.22 N) than wheat flour cookies (3.30 N). The water activity value of all the cookie samples during the 30-day storage was less than 0.6, indicating that the product was stable. Sensory analysis showed that the panelists preferred 10% SIOM-blend cookies over commercial cookies because of their better color, sweetness, texture, and appearance. Moreover, the overall acceptability of SIOM cookies was greater than 6 on a 9-point hedonic scale. This study concludes that SIOM can be a functional food ingredient that can help develop healthier bakery products.

Conventionally cooked and UV-A light dehydrated beef jerky: Effects on physicochemical properties

This study compared beef jerky produced by conventional cooking and UV-A light dehydration. The analyses included the isopiestic method, colorimetric analysis, electron microscopy, infrared spectroscopy, and microbial inactivation studies. The primary criterion was a water activity (aw) value of < 0.85 to optimize UV-A dehydration time, taking 4.5 h to achieve this level. UV-A light dehydration resulted in significantly less browning compared to conventional cooking, yielding a duller, less red product (P < 0.05). Electron microscopy showed that UV-A light dehydration maintained a more uniform microstructure, while conventional cooking caused more structural deffects. Microbial inactivation studies demonstrated the antimicrobial effect of UV-A light by reducing accessible water (aw < 0.85). The hygroscopicity of UV-A light dehydrated jerky was similar to conventionally cooked jerky. Overall, UV-A light-dehydrated beef jerky had similar characteristics to conventionally cooked jerky but with notable differences that could appeal to specific consumer preferences.

Influence of temperature and heating duration on the thermal stability and flow characteristics of oil extracted from undersized crawfish (Procambarus clarkii) using non‐solvent method

AbstractUndersized crawfish (UC) have less economic value for sale in live or processed tail meat markets. Therefore, this study's objectives were to extract crawfish oil (CO) from UC and determine the impact of temperature and heating duration on CO's thermal stability and flow properties. However, extracting oil from these undersized specimens could potentially add value to the crawfish industry. Crawfish minced meat (CMM) was obtained by passing cooked and chilled UC through a pilot scale deboning machine. CO was extracted by agitating CMM at 70°C for 30 min, followed by centrifugation at 10,000×g. CO was analyzed for inherent physicochemical characteristics, heating time (0–8 h), temperature (45–85°C) effects on peroxide value (PV) and astaxanthin (ASX) content, and flow properties at 5–35°C. ASX content, PV, water activity, bulk density, specific gravity, and free fatty acid values in CO were found to be 1.52 ± 0.06 mg/g oil, 0.22 ± 0.07 meq/kg, 0.56 ± 0.02, 0.88 ± 0.00, 0.90 ± 0.00 g/mL, and 0.11 ± 0.04%, respectively. ASX content in CO showed no significant change within or between same‐temperature and different‐temperature heated samples after 8 h. PV increased significantly from 0 to 8 h of heating at all tested temperatures (45, 65, and 85°C; Δ = 0.31, 0.51, and 10.76 meq/kg, respectively). CO had pseudoplastic characteristics below 30°C and Newtonian flow from 30 to 35°C. The Arrhenius equation suitably described the relationship between temperature and apparent viscosity of CO. This study characterized a seldom‐researched oil (CO containing ASX) and provided insight into its ability to resist thermal degradation.

Aspergillus flavus and aflatoxins control in long-term storage of food ingredients of Puerh tea, peanut and polished rice

Aflatoxins are a group of high toxic mycotoxins in food chain. Recent studies showed that aflatoxins might contaminate post-fermented tea, but the result remains controversial. Here, Aspgergillus flavus growth and aflatoxin production were characterized in Puerh tea, peanut and polished rice at different initial water activity (aw) values for long-term storage. As a result, food initial aw value was the critical factor for A. flavus growth and aflatoxin production, and A. flavus almost not grew on foods at aw value lower than 0.8. A. flavus grew best in peanut, followed by rice, but growth on Puerh tea was limited. A. flavus growth was inhibited significantly by adding tea to Potato Dextrose Agar (PDA). Accordingly, aflatoxins produced dramatically in peanut, followed by rice at the first 90 days storage. However, aflatoxin neither produced in Puerh tea nor on tea modified PDA, indicating tea components inhibited A. flavus growth and aflatoxins synthesis.

Evaluation of Organic Acids and Ultrasound as Pretreatment in Convective Drying Kinetics and Quality Parameters of Pumpkin.

There is a growing interest in the food industry in new drying technologies that reduce the time required for dehydration, combined with low energy consumption, low environmental impact, and maintenance of the overall quality of the product. This work investigated convective drying of pumpkin with and without ultrasound-organic (citric or acetic) acid pretreatment for different durations (10, 20, and 30 min). Drying was carried out at 60 °C, and the Wang and Singh model had the best fit for the experimental data. Samples pretreated for 30 min had the shortest drying times. Water diffusivities ranged from 6.68 × 10-8 m2/s to 7.31 × 10-8 m2/s, with the pretreated samples presenting the highest values. The dried pumpkin water activity values were below 0.60. Regarding color parameters, there was a slight increase in luminosity, a slight reduction in a*, and a significant increase in b*. Drying resulted in the loss of ascorbic acid and phenolic compounds, but the samples pretreated with citric acid showed better retention. There was also a reduction in the total carotenoid content, but samples pretreated with acetic acid for 10 and 20 min showed the best retention.

Yield and physical-chemical quality of mechanically separated tilapia meat in different weight classes

Due to heterogeneous growth and reproductive precocity, many tilapia do not reach the ideal size for commercialization and are discarded. Despite this, they are characterized as a high quality raw material and have the potential to be used in human food by obtaining mechanically separated meat (MSM). This research aimed to evaluate the yield and quality of MSM from tilapia in different weight classes, outside the commercial size. Animals were obtained from a commercial farm and transported to the laboratory in insulated boxes. They were then washed, weighed, graded, and eviscerated for the production of MSM. The weight classes studied were: A (≥ 50 g &lt; 80 g), B (≥ 80 g and &lt; 110 g), C (≥ 110 g and &lt; 140 g) and D (≥ 140 g and &lt; 170 g). Carcass yield and DMI, physicochemical, calcium, water activity, water retention capacity and fatty acid profile analyses were performed. After 90 days of storage (-18oC), total volatile bases, lipid oxidation and pH of MSM were determined. The highest carcass yield was obtained in weight class D. This variation can be attributed to the difference in size and weight of the fish in both classes. There was no significant difference in MSM performance between weight classes. Proteins were not affected by weight differences, and lipid content increased with fish size, with an inverse relationship with moisture and ash. The water activity values of tilapia MSM did not show significant differences. In the analysis of water retention capacity, the classes showed high retention with a significant difference, in which class B (45.2%) obtained the highest average WHC, while C (30.8%) presented the lowest result. Regarding the results obtained for calcium, it was observed that class A (≥ 50 &lt; 80g) obtained the highest result (1.22%), significantly different from the others. In this study, no significant differences in TBARS and BVT values were observed between different weight classes. Differences in pH were observed among the weight classes, but all were within the regulatory limits. The main fatty acids found in MSM were palmitic acid (C16:0) (31.63 to 37.29%), oleic acid (25.33 to 30.14%), stearic acid (C18:0) (7. 10 to 10.31%), linoleic acid (C18:2n-6) (8.19 to 14.46%), palmitoleic acid (C16:1) (31.63 to 37.29%), and margaric acid (C17:0) (1.14 to 2.27%). MSM from tilapia with low commercial weight showed satisfactory yield in all weight classes and physicochemical quality in compliance with accepted standards after 90 days of storage.

Toward an Understanding of Uric Acid Particle Dissolution: Surface and Bulk-Driven Water Activity.

Uric acid particles contribute to kidney stones, and natural processes for the elimination of stones depend on solute-solvent interactions. The process of uric acid dissolution has previously been understood via the lens of solubility; however, for pure and mixed salt solutions, these approaches do not provide a comprehensive picture of nanoscale particle solution thermodynamics. Unlike solubility measurements, water activity measurements provide us with information about the chemical potential responsible for the migration of water molecules driving the dissolution of particles. In this work, we used in situ experimental tools to estimate water activity values for pure uric acid aqueous droplets at different stages of droplet growth. The process of cloud formation, i.e., water condensation on a solute particle resulting in aqueous droplet formation, was leveraged to compare the water affinity for nanosized uric acid particles with a well-studied inorganic salt, sodium chloride. Specifically, we investigated microscopic uric acid particles (nanoparticles <300 nm, amorphous and super micron particles >5 μm, crystalline) and the mechanism of water uptake. The growth of droplet volume (Growth Factor, GF) for uric acid particles is experimentally observed for supermicrometer crystalline particles (>1 μm) at subsaturated humidity conditions (<100% RH). In addition, the water activity of submicrometer-size uric acid particles is estimated under subsaturated and supersaturated humidity conditions. These measurements provide us with information about the volume growth of droplets as water condenses in particles exposed to different humidity conditions. Our observations under subsaturated humidity conditions show that the uric acid particles have limited volume growth (<1% change per volume and <10% change per volume for crystalline and amorphous measurement, respectively). From the experimental data, the affinity of uric acid solute with water as a solvent is quantified in terms of water activity.

Use of Essential oils as potential antimicrobial agents in meat preservation

The Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly increased. These products may contain natural or organic ingredients without artificial preservatives that do not trigger the common food allergies or the sensitivities. The meat and the meat products are highly prone to microbial contamination since they are rich in essential nutrients and perishable. This is further accelerated by some intrinsic factors including pH and water activity of the fresh meat. In general, the freshest meat has a water activity value higher than 0.85, and its pH value falls within the favorable pH range for spoilage bacteria of the meat. Hence, deterioration in quality and potential public health issues is common if these products are not properly handled and preserved. The significant spoilage of the meat and the meat products occurs every year at different levels of the production chain including the preparation, the storage, and the distribution. Besides the lipid oxidation and the autolytic enzymatic spoilage, the microbial spoilage plays a significant role in this deterioration process leading to a substantial economic and environmental impact.

Effect of carboxymethyl cellulose and xanthan gum on the quality of gluten-free cookies from rice varieties with different amylose contents

Amylose and hydrocolloids may influence the rheology of dough and quality parameters of gluten-free cookies. The present study addresses an aspect of the effect of rice varieties (IR50404, Song Hau and Jasmine) and hydrocolloids (hydrocolloids (carboxymethyl cellulose, CMC, and xanthan gum, XG) with concentrations from 1.0 to 3.0% on rice cookie quality parameters (moisture content, water activity, density, expansion ratio, hardness and sensory value). The results noted that amylose content of rice varieties mainly influenced the hardness, expansion and thickness of cookies. The CMC was strongly and positively correlated with hardness while XG had a sharply positive relation with hardness, expansion ratio and water activity of cookies. Their interaction contributed mainly to the density of the rice cookie. The most appropriate hydrocolloid contents were 2% of CMC and 1% of XG for making good quality cookies from the Song Hau rice variety with medium amylose content.

Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages

This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.

Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties

Coffee silverskin (CSS) is a by-product released as waste after roasting coffee beans. This by-product can be used as a functional food ingredient as it contains many valuable compounds such as fibers, sugars, phenolic acids, carotenoids, and flavonoids. In this research, the effects of the partial substitution of animal fat with CSS on physicochemical, textural, and sensory properties in chicken patty production were investigated. For this purpose, four different groups of chicken patties were produced in which animal fat was replaced with CSS at different rates (control: 12% fat, SS1: 10% fat + 2% silverskin, SS2: 8% fat + 4% silverskin, SS3: 6% fat + 6% silverskin). The substitution of animal fat with CSS resulted in decreases in pH, moisture content, water activity, and color values while increasing TBARS (Thiobarbituric acid-reactive substances) and moisture retention. The cooking process also significantly affected the physicochemical properties (p &lt; 0.01). Textural parameters, apart from adhesiveness, were affected by the replacement of animal fat with CSS. While hardness increased compared to the control, resilience, and springiness decreased. On the other hand, cohesiveness was similar in control and SS1 but decreased in other ratios. The use of CSS affected all sensory characteristics, and the sensory evaluation scores closest to the control were determined in the group that used 2% CSS instead of animal fat.

Characterization of chili during storage with treatment of packaging type and modification of the atmosphere packaging

Abstract Fresh chilies have a very short shelf life, so maximum post-harvest handling is required so that the chilies do not immediately become deteriorated and experience a higher rate of shrinkage. Several studies have been carried out to extend the shelf life of chilies, but the results are still not optimal. The aim of this research is to determine the effect of packaging type and air modification in the packaging room on the physicochemical characteristics of chili products during storage. Storage treatment uses PP plastic packaging and embossed nylon and modified air in the packaging with 3-5% O2 and control air. The results of the chili storage study for 14 days showed that the activity value of air treatment emboss O2 = 0.9896, emboss control = 0.9909, PP O2 = 0.9899 and PP control = 0.9937. For air content in the emboss O2 treatment = 79.68, emboss control = 81.46, PP O2 = 80.30 and PP control = 80.22. For the pH value in the emboss O2 treatment = 5.16, emboss control = 6.26, PP O2 = 5.11 and PP control = 6.03. For color value a in the emboss O2 treatment = 33.07, emboss control = 29.94, PP O2 = 31.68 and PP control = 30.83. The results of the research show that the values of water activity, water content, treatment and color values in the O2 embossed treatment at room temperature [EOR] and in the Polyethylene/PP treatment at cold temperatures [PPOC] have better chili quality values, this shows that the two treatments can support better chili quality during storage.

Plant‐based meat analogues marketed in Catalonia: analysis of contaminants, essential elements, microbiological and physicochemical status, dietary intake estimation and health risk assessment

Abstract The latest barometer of food safety in Catalonia conducted by the Catalan Food Safety Agency (ACSA for its initials in Catalan) in 2021 shows that 28.7% of the population consumes meat analogues (substitutes). The main reasons for consuming this type of food are animal welfare, followed by environmental and health reasons. Due to the increasing demand for plant‐based meat analogues, the number of such products available on the market has also increased. Currently, however, there is a lack of knowledge regarding the composition of meat analogue products and their impact on human health. In this context, it was deemed necessary to complement the first report by the ACSA Scientific Advisory Committee on Food Safety with the present and more specific study on the content of contaminants and essential elements, several microbiological parameters and physicochemical characteristics of plant‐based meat analogues in order to assess the population of Catalonia's exposure to their potential health risks. The results indicate that the content of essential elements (Ca, Cr, Fe and Zn) and contaminants (As, Cd, Hg, Pb and Ni) in the plant‐based meat analogues are mostly of the same order of magnitude as those observed in the meat products evaluated in the total diet studies. The estimated dietary intakes for the evaluated population groups show values well below the toxicological safety values established for the different contaminants. Only for nickel could the risk assessment with regard to systemic contact dermatitis indicate a potential health problem for nickel‐sensitised individuals. The estimated dietary intake of essential elements associated with the consumption of one serving (100 g) of meat analogues hamburgers, or sausages, or meatballs or vegetable strips represents between 6.9 and 67.7% of the established recommended daily intake values. Out of the total number of samples evaluated, “Salmonella spp.” was detected in 6 samples. “Listeria monocytogenes” was detected by PCR in 3 samples; quantification was always lower than 10 cfu/g. The physicochemical characteristics showed very similar values in all meat analogues samples. The observed water activity and pH values favour the growth of microorganisms. To ensure the safety of products it is paramount that the need to subject the food to a complete heat treatment prior to consumption is highlighted on the labelling.