L., a plant historically utilized for textile fibers, oil, and animal feed, is progressively being recognized as a potential food source. This review elucidates the nutritional and functional ...attributes of hemp and cannabidiol (CBD) within the context of food science. Hemp is characterized by the presence of approximately 545 secondary metabolites, among which around 144 are bioactive cannabinoids of primary importance. The study looks in detail at the nutritional components of cannabis and the potential health benefits of CBD, encompassing anti-inflammatory, anxiolytic, and antipsychotic effects. The review deals with the legislation and potential applications of hemp in the food industry and with the future directions of cannabis applications as well. The paper emphasizes the need for more scientific investigation to validate the safety and efficacy of hemp components in food products, as current research suggests that CBD may have great benefits for a wide range of consumers.
•There was analyzed water mobility in the dough and bread made from different wheat flours.•Effect of bran particles inclusion in dough was followed by mechanical and rheology testing.•Textural ...properties of baked breads show low quality of brown fine flour breads.•Effect of flour quality on gelatinization of temperature was quantified by DSC.•Thermal analysis (TGA) indicate decreased water content in fine brown flour bread.
There was studied dough made from refined white and brown wheat flours of different granulometry by means of mechanical, thermal analysis and rheological testing. Observed results were confronted with textural properties of breads. Obtained data confirmed that fine refined white flour dough had high ability to elongate and accumulate stress, in contrary, brown fine flour dough exhibited weaker ability to accumulate stress. Observed increase of the complex viscosity associated with the gelatinization was the fastest in coarse dough, where it gained also the highest peak viscosity. The highest water content liberated was found from fine brown flour bread. This triggered lower water availability for hydration of starch granules in the bread during baking process, thus promoting higher moisture loss affecting thus the overall expansion and porosity of the bread matrix. The latter effect was ascribed to the presence of bran particles in brown flour.
This study investigates the impact of structural modifications of chocolate ganaches by changes in technological processing and by addition of emulsifier, milk fat, milk protein, and guar gum. ...Ganaches were evaluated by textural analysis, differential scanning calorimetry, frequency sweep rheology, and optical microscopy. Chocolate pralines were manufactured from studied ganaches, followed by sensory and microbial tests for consumer acceptability and shelf-life stability, respectively. Ganache subjected to a 3-min emulsification process exhibited optimal properties and was sensorially rated as the most preferred. Notably, neither the emulsifier application nor extended 6-min emulsification had significant effect on the measured properties. The addition of milk proteins and guar gum resulted in a firm and complex water-binding structure, confirmed by higher viscoelasticity and lower water activity, and resulted in a better shelf-life stability. The preparation process minimally affected melting profiles measured by DSC, however, sample with guar gum exhibited a slight shift to higher temperatures.
•Optimal emulsification time for ganache preparation was found to be 3 min.•The ganache's structure affected viscoelastic properties.•Increasing ganache firmness reduced the sensory preferences of products.•Guar gum or dried milk addition showed potential to prolong microbial stability.
Summary
The aim of this research was to investigate the effect of curcuma dispersion bead milling on particle size evolution over time. The study of 10 wt.% and 20 wt.% curcuma dispersions revealed ...that dispersions' polydispersity was decreasing up to 180 min which was found to be the optimum milling time with the volume mean diameter (d4,3) of (11.47 ± 0.85) μm. This diameter was the most effective with respect to the curcuma powder coagulation process attributed to the effect of curcuma oils after the milling time of 180 min. The mechanochemically atomized curcuma was used as a potential source of curcuminoids. By differential scanning calorimetry (DSC), two endothermic peaks were observed and related to curcuma melting effects. Curcumin powder exhibited one broad melting peak at 176 °C. Obtained data indicated that effective mechanochemical treatment makes curcuma powder a highly beneficial supplement applicable in food matrices of the human diet.
SEM images of curcuma samples and analysis by instrumental techniques.
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The aim of this study was to determine thermal properties of pseudoplastic polysaccharides (guar gum, κ-carrageenan and xanthan gum) which find many applications as food hydrocolloids ...in food industry. There was an obvious relationship between thermal dependency of heats of fusion of hydrocolloids in powder form and activation parameters of hydrodynamic flow in solutions, respectively. Results of thermal analysis confirmed, that powder samples of hydrocolloids as typical foodstuffs of low moisture content less than 15 w% after room conditioning, exhibited varying ability to bind water as depending on their molecular structure. The peak temperature of the endothermic polysaccharide order-disorder phase transition process was found in the temperature range of 50–85 °C. It was influenced simultaneously by the applied heating rate and the samples moisture content. Studied samples moisture content was ranging between 9–40 w.% as was obtained after different conditioning. Observed reaction enthalpy (ΔH) associated with phase transition and water evaporation (proved by appropriate weight loss of the samples Δmw) was ranging from 140 to 670 J/g. Activation energy (Ea) of this process in powder samples was calculated from the kinetic parameters using three kinetic models developed by Friedman, Kissinger and model-free kinetics. The latter kinetic models were compared with the Arrhenius model, which was used to determine Ea of polysaccharide solutions on reflecting sensitivity of their molecular structure to the temperature and the solvent. According to the Arrhenius model, there were obtained the highest values of Ea for κ-carrageenan solutions, indicating the highest resistance of their molecular structure to temperature. This fact can be related to the observed the lowest value of the reaction enthalpy in the case of powder samples, suggesting that energy obtained during the order-disorder transition to change the carrageenan powder structure is limited. On the other hand, xanthan gum was the least temperature dependent sample; activation energy of xanthan solutions was only in the range of 2–6 kJ/mol. Concurrently, ΔH of xanthan powder was determined as the largest of all samples under study. In general, there was found an indirect relationship between activation energy of the solutions determined by viscometry and reaction enthalpy of the powders determined by thermal analysis. Results of the Arrhenius model also indicate that the energy necessary to promote viscous flow of solutions is higher for hydrocolloids in distilled water rather than in 0.07 M KCl aqueous solutions, suggesting the suppression of the polyelectrolyte effect. In both cases, Ea was substantially reduced by application of higher shear rate.
In this study it was found that the complex microstructure of chocolate was modified by the addition of whey into original milk chocolate. A decreasing particle size diameter of the dispersed cocoa ...fat particles with increasing whey content followed by dynamic light scattering measurements was confirmed. Changes of the chocolate fat crystallinity through disrupting the highly ordered cocoa fat dense crystal aggregates to the less developed ones deformed by the inclusion of whey particles into the complex chocolate mass were simultaneously confirmed. These morphology changes affected the thermal and rheological behaviour of the studied samples by decreasing the melting peak temperature as well as Casson's plastic viscosity with increasing whey content. Furthermore, a gradual decrease of the hardness, thus reflecting the plasticising effect of the whey particles on the complex crystalline structure of the chocolate, was observed. The latter fact was also confirmed by the decreased acoustic emissions during chocolate breakage, thus indicating the change of the fracture process from brittle to more ductile.
•There were studied rheological, thermal and mechanical properties of whey chocolates.•Effect of whey content on particle size and microstructure was followed by DLS and SEM.•DSC quantified effect of whey on melting temperature and heat of fusion.•SEM imaging confirmed changes in the cocoa fat crystallinity.•There was found gradual decrease of hardness with increasing whey content.
In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids ...application on physico-chemical properties of various plant-based cream products, compared to lecithin application in rice cream. Rheological and textural parameters, colour profile, and colloidal stability were analysed. The application of mono- and diglycerides modified the creams' viscoelastic behaviour, showing a decrease in viscoelasticity across the samples; although in oat-coconut cream resulted in a higher viscoelasticity, indicating the formation of a gel-like structure. Rice cream with lecithin emulsifier showed lower viscoelastic properties characterised by higher phase angle (
). All samples behaved as pseudoplastic materials (with a flow behaviour index
< 1). For coconut and almond creams, the consistency coefficient increased and flow behaviour index decreased after emulsifier application. Interestingly, the emulsifier addition did not significantly affect the cream's colour profile, characterised by yellow hue angle (
) as a dominant spectral component. The colloidal stability, indicated by a stability index (
), was determined as well.
The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by ...the producers. Various methods were applied to determine relevant parameters of the products. Using penetration tests, samples were characterized by specific textural attributes according to their composition and processing type, particularly for the presence of milk/vegetable fats. Using differential scanning calorimetry (DSC), thermal peaks corresponding to medium- and high-melting triacylglycerol fractions were detected in the ranges 15–16 °C and 31.5–34.5 °C, respectively. Rheological analysis revealed that the viscoelasticity of samples was related to frequency behavior of the fat structure, characterized by the dominance of elastic modulus (G′) over viscous modulus (G″) up to the frequency of 10 Hz. This indicated good emulsion stability of the products in the region of linear viscoelasticity. For spreadable fats, the structure was resistant to phase separation in the whole frequency range under study (0.1–100 Hz). The results showed that the applied techniques can be successfully used to characterize the processing and compositional quality of butters and vegetable fats.
Staling of two commercial breads was studied by mechanical tensile testing, transfer damping function vibrator testing and Kundt's impedance tube sound absorption measurements. The staling process ...was found to be affected by the porosity as well as the elasticity and rigidity of the cellular structure of the studied breads. Thermal analysis revealed two successive thermal events in the bread during heating, i.e., moisture liberation accompanying gelatinization of starch components and thermal degradation of carbohydrate constituents. A linear or exponential growth increase of the stiffness of the bread matrix with staling time was apparent from the Young's modulus dependences. Concurrently, the transfer damping function dependence indicated higher stiffness, as confirmed by evolution of the first resonance frequency peak after staling. The primary sound absorption peak frequency position shifted from 900 Hz to 1070 Hz. Simultaneously the sound absorption coefficient increased from 0.72 to 1.0 after 336 h of staling.
•Staling of bread was followed by tensile and vibro-acoustic testing.•Linear and exponential rises of Young's modulus of elasticity were found.•Effect of dough's hydrocolloids content on staling kinetics was confirmed.•Thermal analysis indicated two step degradation mechanism.
The aim of this study was to evaluate water binding capacity of selected varieties of rice flours as prospective processing parameter for manufacturing gluten-free products. Water retention ...capability was determined by measuring the effective diffusivity coefficient, DSC, water absorption index and water solubility index. It was found that with decreasing particles size of flour the water binding capacity was increasing. This phenomenon was dependent also on the saccharides and proteins content of individual materials. There was measured gelatinization temperature and enthalpy of fusion. It was found to be 2.08 J/g for black and 5.8 J/g for fine rice flour. Effective moisture diffusivities of 6.167 × 10−10 m2 s−1 for black and of 5.030 × 10−10 m2 s−1 for fine rice flours were found. The latter were of the lowest magnitudes from the set of the studied samples, indicating their highest ability to retain water in their microstructure. There was confirmed structural binding of water based on rheological testing.
•There was analyzed water diffusivity in the variety of rice flours.•Effect of particle granulometry and rice variety was followed by rheology testing.•DSC quantified effect of flour coarseness on starch gelatinization temperature.•SEM imaging confirmed complex character of starch rice flour granules.
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