This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ...ripeness (75% vs. 100%) and stored at 4 °C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%), pulses (50 vs. 100%) and treatment time (5 vs. 10 min). Amplitude and pulse had a significant effect (
≤ 0.05) on all bioactive compounds except flavonols and hydroxycinnamic acids. The treatment duration of 5 min vs. 10 min had a significant positive impact on the content of anthocyanins, flavonols and condensed tannins, while the opposite was observed for total phenols, whereas no statistically significant effect was observed for hydroxycinnamic acids. The temperature changes during HPU treatment correlated positively with almost all HPU treatment parameters (amplitude, pulse, energy, power, frequency). Optimal parameters of HPU were obtained for temperature changes, where the highest content of a particular group of bioactive compounds was obtained. Results showed that by combining fruits with a certain ripeness and optimal HPU treatment, it would be possible to produce juices with highly preserved bioactive compounds, while HPU technology has prospects for application in functional food products.
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•The 3D printing (3DP) of food is innovative approach in functional food production.•The major benefits of 3DP are product diversity, customization and personalization.•3DP fruit ...products can be enriched with functional ingredients from various origins.•Legislation that regulates safety of 3D printing in the food sector is still missing.
Daily consumption of fruits/vegetables has a preventive effect against several chronic diseases, mainly because of their bioactive compounds (BACs) and potent antioxidant activity. As consumers demand more of the health-promoting products, it would be a great challenge to enrich these products with functional ingredients that they do not naturally possess, such as lipophilic BACs, probiotics, proteins/peptides, and so on. Currently, a great potential in the field of food innovation can be achieved through 3D food printing (3DP). This is a technique for producing three-dimensional food products of any shape and dimension, with preferred flavors, and desired nutritional compositions. 3DP could be a promising tool to incorporate sensitive and easily degradable BACs and other functional ingredients into functional 3DP food products, making a great contribution to healthy food production. Therefore, 3DP could contribute greatly to increasing the consumption of fruits and vegetables and promoting health. Other advantages of 3DP include time and energy savings, sustainability, and personalized, reproducible food production. However, the safety of 3DP foods has been less extensively addressed. Nevertheless, the use of innovative non-thermal technologies can extend the shelf-life and nutritional value of 3DP foods. In conclusion, the application of 3DP in food manufacturing could overcome major limitations of traditional manufacturing and provide solutions to the challenges of processing fruit-based functional foods.
This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and ...Asian countries involving more than 4000 consumers.
It has confirmed that different socioeconomic characteristics, cultural aspects, and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially EU ones) as compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments, and home food deliveries.
The greatest extent of trust, when food safety assurance is concerned, Eurasian consumers have put into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able, and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. This article is protected by copyright. All rights reserved.
The Republic of Croatia has a long tradition of fruit growing due to its geographical location, climatic conditions, and high quality of fruit crops, especially apple fruits. Apples can be used for ...the formulation of functional foods either in processed form (e.g., juice), or as a by-product (e.g., apple pomace). However, there is a growing demand for functional foods derived from ancient and traditional plant sources as they are recognized as a very valuable source of health-promoting bioactive ingredients. Similarly, old apple cultivars (
Borkh.) are characterized by good morphological and pomological properties, less need for chemicals during cultivation and the higher share of biologically active compounds (BACs) with better sensory acceptability compared to commercial cultivars. However, their nutritional and biological potential is underestimated, as is their ability to be processed into functional food. The importance in preserving old apple cultivars can also be seen in their significance for improving the nutritional composition of other apple cultivars through innovative cultivation strategies, and therefore old local apple cultivars could be of great importance in future breeding programs.
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•Strawberry tree fruit was utilized for recovery of antioxidant polyphenols.•NADES extraction provided tremendous improvement in polyphenols yield.•3-Stage optimization of extraction ...process was successfully achieved.•The major polyphenols were determined by HPLC in optimized extract.
Strawberry tree fruits (Arbutus unedo L.) are being studied as an underutilized wild fruit, rich in various bioactive compounds, especially polyphenols. The main objective of this study was to optimize the extraction process using a natural deep eutectic solvent (NADES) to obtain the highest polyphenol content and antioxidant activity of strawberry tree fruits as determined by different in vitro assays (DPPH, FRAP and ABTS). For this purpose, extraction with NADES was performed in three steps. Among twenty different NADES systems screened for extraction in the first step of solvent screening, two solvents that gave the best results (N6: Betaine–glycerine–water with a molar ratio 1:2:1 and N9: Choline chloride–glycerine with a molar ratio 1:2) were screened in the next step. For these two solvents, two separate Face-centered central composite designs with S/L ratios (10–20-30 g NADES/g sample), temperature (40–55-70 °C), and extraction time (60–120-180 min) were used by response surface methodology (RSM), with total phenolic content and antioxidant activity as the target responses. Based on the software multi-response optimization prediction, the optimal conditions for N6 and N9 were: 1:30 S/L ratio, 65 °C temperature and an extraction time of 150 min, and 1:20 S/L ratio, 56 °C and 180 min, respectively. The optimal parameters were verified experimentally and the main polyphenols were quantified by HPLC-DAD.
3D printing technology (3DP) as additive manufacturing is an innovative design technology that can meet the individual nutritional and sensory needs of consumers. Therefore, the aim of this work was ...to apply 3DP in the production of a strawberry-based functional product with the addition of two hydrocolloids (corn and wheat starch) in three proportions (10, 15 and 20%) and to investigate the influence of 3DP process parameters on physico-chemical and textural properties, as well as the bioactive and antioxidant potential and microbiological stability, with(out) the addition of natural antimicrobial agents. Starch type had a significant effect on all tested bioactive compounds, as well as on starch content, except for total phenolic and hydroxycinnamic acid contents. Considering the content of bioactive compounds and antioxidant capacity, program 2 proved to be more suitable than program 1. All samples exhibited good textural properties, a high degree of stability and minimal geometric deviations. Regarding microbiological safety, no pathogenic bacteria were found in the 3DP samples during storage. The 3DP sample with added citral at a concentration of 75 mg L
showed the best microbiological quality. Ultimately, 3DP can be successfully used for the production of new strawberry-based functional products.
The influence of wheat starch (6%, 8% and 10%, w/w) and a 3D printing program (program 1 vs. program 2) on the content of bioactive compounds, antioxidant capacity, color parameters and rheological ...and sensory properties was investigated in 3D strawberry and strawberry tree fruit snacks. Increasing the starch content led to a decrease in the content of almost all the bioactive compounds, while it had no effect on the antioxidant capacity. The printing program had no significant effect on the bioactive compounds (except hydroxycinnamic acids), antioxidant capacity and color parameters. A higher starch content improved the strength of the sample but had no effect on the mechanical properties. Smaller particles with a higher starch content improved the stability of the sample. In contrast to the programs, varying the starch content had a significant effect on all the color parameters except the a* values. Eight different sweeteners in two different concentrations were used for the sensory evaluation of the 3D-printed snacks. The variations in sweetener content only affected the sweet and harmonious taste. In summary, this study confirms the great potential of fruit bases for the production of 3D-printed snacks with excellent biological and rheological properties, which can be a step toward personalized food with the addition of sweeteners.
The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ) gradually evolved to address changes in consumer ...perceptions and due to available technological advances. Evolution followed from FQ 1.0 (defective foods removal) over FQ 2.0 (prevention-based quality assurance), FQ 3.0 (total quality management; TQM), and finally the upcoming concept of FQ 4.0 that is focused on advanced technologies (Internet of Things, Big Data, artificial intelligence, etc.) for improving traceability, food safety, and quality assurance. This evolution from FQ 1.0 up to 4.0 followed perfection of conventional/advanced methods and the expansion of their scope to include the reductions of waste/pollution. This manuscript provides background and brief overview for current and traditional concepts of FQ with consumers in focus while mentioning techniques that are traditionally used for FQ assessments. Also, it describes migration toward FQ 4.0 and how it compares with traditional FQ, while considering products, processes, systems, and sustainable (nano)technologies for improvements of manufacturing and waste reductions. Such information is useful for practical guides for stakeholders in food chain (e.g., food managers, technologists, and consultants). Findings implied importance for developing the area within the “FQ 4.0 triangle,” whose three edges are “food science,” “quality assurance,” and “industry 4.0 (that has the tools/technologies to support this industrial concept).” This area has numerous opportunities for various applications in food sector and for gathering knowledge, currently needed in the food industry. Including data on the suitability of advanced technologies for food manufacturing (e.g., 3D printing), their association with quality/safety, reduction of waste/contaminants, all in order to reach sustainable food production.
This work investigated the influence of pulsed electric field (PEF) and high-power ultrasound (HPU) combined with hurdle technology to preserve the bioactive compounds (BACs) content and antioxidant ...activity in stored strawberry juices. PEF was performed at 30 kV cm−1, 100 Hz during 1.5, 3, and 4.5 min, while HPU was performed at 25% amplitude and 50% pulse during 2.5, 5.0, and 7.5 min. Total phenols and hydroxycinnamic acids were the most stable BACs during the hurdle treatment without influence of the duration of both treatments, while flavonols and condensed tannins showed a significant stability dependence with respect to the duration of both treatments. Total phenols were also stable during storage, in contrast to the individual groups of BACs studied. A chemometric approach was used to optimize the parameters of the hurdle treatments with respect to the highest level of BACs and the antioxidant activity of the treated juices. In general, shorter treatment times in the hurdle approach resulted in better stability of BACs and antioxidant activity. The hurdle technology investigated in this study has the strong potential to be an excellent concept for optimizing the operating parameters of PEF and HPU technologies in the preservation of functional foods.
The aim of this work was to investigate the microwave-assisted extraction (MAE) kinetics of polyphenolic compounds from organic peppermint leaves. The phytochemicals of peppermint (
L.) are ...increasingly used in food technology due to their numerous biological activities. The processing of various plant materials by MAE and the production of high-quality extracts is becoming increasingly important. Therefore, the influence of microwave irradiation power (90, 180, 360, 600, and 800 W) on total extraction yield (Y), total polyphenols yield (TP), and flavonoid yield (TF) were investigated. Common empirical models (first-order, Peleg's hyperbolic, Elovich's logarithmic, and power-law model) were applied to the extraction process. The first-order kinetics model provided the best agreement with the experimental results in terms of statistical parameters (SS
,
, and AARD). Therefore, the influences of irradiation power on the adjustable model parameters (
and
) were investigated. It was found that irradiation power exerted a significant influence on
, while its influence on the asymptotic value of the response was negligible. The highest experimentally determined
(2.28 min
) was obtained at an irradiation power of 600 W, while the optimal irradiation power determined by the maximum fitting curve determination predicted the highest
(2.36 min
) at 665 W.
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