Restructured foods are a blend of various ingredients that are dried or fried to obtain a ready-to-eat product. Several frying techniques have been employed viz., deep fat, microwave, vacuum, air, ...and spray frying. Deep-fat frying is the most common technique used for products that have improved texture and sensory characteristics. It facilitates various transformations that include starch gelatinization, protein denaturation, nutrient loss, non-enzymatic browning, lipid oxidation, etc. This physicochemical change alters both the product and the fried oil quality. The frying conditions will also influence the product characteristics and affect the properties of the fried product. This review focuses on the mechanisms and transformations during deep fat frying. The properties, namely physical, chemical, sensory, thermal, rheological, and microstructural changes of restructured foods were discussed. Thus, a better understanding of mechanisms and properties at optimum frying conditions would yield the desired product quality.
•Restructured foods are a blend of ingredients that may be molded into desired shapes.•Bubble end point indicates frying completion by decreasing moisture loss.•Deep-frying develops a porous structure and crust formation after frying.•Optimizing deep-fat frying parameters can enhance restructured food characteristics.
Meat, fish and derived products are perishable food items with quick deterioration under improper storage. Edible films and/or coatings present an interesting approach to preserve and package these ...foods. These are composed of biopolymers generated from food industry wastes or underutilized sources of proteins, lipids, or polysaccharides that are biodegradable, edible and can act as carriers with active agents from natural sources.
The protective effect of active films and coatings in meat, fish and derived products against quality decay during storage is described. This review reinforces the benefits of active films and coatings incorporated with natural extracts, essential oils, natural polymers, protein hydrolysates, enzymes, and nanocomponents (materials and emulsions) to extend the shelf life of both fresh and processed meat and fish.
Edible films and coatings with active components are suitable for the preservation of fish, meat and derived products. These packaging approaches enhance the storage period of these products by preventing moisture loss and purge accumulation; delaying microbial spoilage and restricting the growth of pathogenic microorganisms; slowing lipid, protein, and pigment oxidation; and prolonging the period that products are sensory acceptable. Moreover, active agents can also improve the sensory and quality characteristics of packaged products. The main concerns among consumers are awareness and safety whereas cost and large-scale preparation are the main concerns for professionals in the food industry. It can be concluded that edible films and coatings have promising future in preservation and packaging of meat, fish and derived products.
•Eco-friendly approach towards reducing environmental pollution.•Self-life of meat, fish and derived products are extended by active films/coatings.•Active films/coatings preserve the quality of meat, fish and derived products.•Packaging material can be eaten with products.
Recent Advances on Edible Films Based on Fruits and Vegetables—A Review Otoni, Caio G.; Avena‐Bustillos, Roberto J.; Azeredo, Henriette M. C. ...
Comprehensive reviews in food science and food safety,
September 2017, 2017-Sep, 2017-09-00, 20170901, Volume:
16, Issue:
5
Journal Article
Peer reviewed
Open access
Food packaging materials are traditionally expected to contain foodstuffs and protect them from deteriorating agents. Although petroleum‐derived polymers have been widely used for this purpose, the ...rising concern with their nonrenewable and/or nonbiodegradable nature paves the route for the development of greener alternatives, including polysaccharides and polypeptides. The use of these food‐grade biomacromolecules, in addition to fruits and vegetables, provides edible packaging with suitable physical‐mechanical properties as well as unique sensory and nutritional characteristics. This text reviews the chronological development pathway of films based on fruit and vegetable purees, pomaces, and extracts. Recent advances are extensively reviewed with an emphasis on the role that each film component plays in the resulting materials, whose production methods are examined from a technical standpoint and essential properties are compiled and contrasted to their conventional, synthetic counterparts. Finally, this comprehensive review discusses advantages and limitations of edible films based on fruits and vegetables.
Animals and plants are the main sources of dietary proteins, and there are important differences in the type of protein that they supply. The differences include molecular structure, amino acid ...profile, digestibility, and technical functionality in food, i.e. the ability to gel, emulsify, bind water etc. These inherent differences influence their bioavailability from a human nutrition perspective, as well as the sensory quality of foods containing animal or plant proteins. These fundamental differences mean that designing plant-based foods to mimic animal foods requires much more than simple substitution of one ingredient with another.
We survey some of the nutritional and technological functionality data for animal- and plant-derived food proteins and discuss the nature and implications of the differences between them.
Plant-based foods typically provide less complete protein nutrition because of lower digestibility and source-specific deficiencies in essential amino acids, compared with animal proteins. Such differences may not be as essential for adults as they are for infants and young children, due to their developmental requirements. Plant proteins can be subjected to various processes to bring their functionality closer to that of animal proteins (e.g. hydrolysis to improve solubility), but some processes that improve functionality also diminish amino acid bioaccessibility or bioactivity, creating negative nutritional consequences. Much more research and innovation are required to enhance the potential of plant proteins. In the short to medium term, nutritional and functional synergies between plant and animal proteins may offer a path to creating nutritious and attractive foods.
•Inherent differences between animal and plant proteins make direct substitution difficult.•Animal proteins supply Essential Amino Acids more effectively than plant proteins.•Low digestibility of plant proteins may result in nutritional deficiency for infants and young children.•Plant proteins are more hydrophobic, aggregated and inflexible than animal proteins.•Novel processing alters the protein structures leading to functionality improvement.
Proteins from different sources serve as primary food components, while polyphenols, as secondary metabolites, are abundantly present in plant. Both components play an important role in functional ...properties and quality of food products. Interaction between proteins and polyphenols, yielding “protein-polyphenol conjugate”, spontaneously occurs in most of food systems, and is known to have an impact on sensorial, functional, and nutraceutical properties of the food products.
Protein-polyphenol conjugate can be implemented for improvement of food quality. In this article, mechanism and factors affecting protein-polyphenol interactions as well as the functionalities of protein-polyphenol conjugates, especially solubility, thermal stability, emulsifying, gelling and antioxidant properties, are revisited. The information on potential applications of protein-polyphenol conjugates in emulsions, protein-based films, and protein gels, as well as conjugates-based delivery systems is also discussed and reviewed.
The interaction of proteins and polyphenols mainly results from non-covalent (H-bonding, electrostatic interactions) or covalent bonds taking place mostly based on the oxidation of proteins or polyphenol by enzymatic or non-enzymatic pathways. Moreover, protein-polyphenol interaction greatly depends on environmental conditions such as temperature and pH as well as on the conformation or type of proteins and polyphenols. The protein-polyphenol conjugates with higher thermal stability, antioxidant activities, better emulsifying properties and enhanced gelling property can be used as novel food additives for improvement of functionalities and quality of food products.
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•Protein-polyphenol conjugate is formed by non-enzymatic or enzymatic reactions.•Environmental factors and type of polyphenol or protein mainly affect the interaction.•Protein-polyphenol conjugate shows the superior emulsifying and antioxidant activity.•Protein-polyphenol conjugate with higher protein-crosslinks shows improved gelation.
Sweetened condensed milk (SCM) is a product widely used by both consumers and other food production branches. However, it contains a lot of sucrose. This study aimed to examine the effects provided ...by sugar substitutes, such as trehalose, isomaltulose, and polydextrose, upon the SCM sensory profile and valuable quality indicators, such as water activity, viscosity, acidity, crystals size, and Maillard reaction potential (browning index, color change, loss of free amino acids). The study was performed by making model systems of SCM (MSCMs) using the method of reconstitution of powdered ingredients. All the presented carbohydrate compositions in MSCMs provided Aw value typical of intermediate-moisture food, which contributes to the long-term shelf-life of the product. However, only 2 MSCMs with compositions consisted of isomaltulose, trehalose (22.55% and 22.55%); trehalose (28.19%), sucrose (5.64%), polydextrose (5.64%), isomaltulose (5.64%) showed the stability of Aw within 14-d storage period. Trehalose and polydextrose in MSCMs with mono-carbohydrate added fraction demonstrated their high structure-forming ability expressed in high values of dynamic viscosity (>30 Pa·s), provided not by crystallization. MSCMs containing trehalose in predominant amount in the carbohydrate compositions (≥50%) showed lower average crystal size (<16 μm) compared with other MSCMs with di- and tetra-carbohydrate added fractions with predominant amount of isomaltulose and polydextrose. Isomaltulose and polydextrose added to MSCMs led to pronounced browning, while trehalose and sucrose reduced this effect in MSCMs with di- and tetra-carbohydrate added fractions. Addition of 22.55% of polydextrose to carbohydrate fraction of MSCMs caused bitterness, while 5.64% didn't affect the taste. Based on the results of all the research conducted the most optimal carbohydrate compositions to produce SCM with lower calorie, sucrose contents and stable adequate values of processing and sensory properties were trehalose (22.55%) with isomaltulose (22.55%) and trehalose (28.19%) with sucrose (5.64%), polydextrose (5.64%), isomaltulose (5.64%).
Grilled foods are an important source of acrylamide, which has neurotoxic, genotoxic, and carcinogenic properties. The current study aims to evaluate the level of acrylamide in beef, chicken, and ...fish products, especially those requiring high cooking temperatures, using High Performance Liquid Chromatography (HPLC). Reduction of acrylamide by organic acids i.e., (citric acid, malic acid, tartaric acid, and lactic acid) and fruit extracts of lemon, apple, and grape has also been investigated. The results revealed that the highest mean acrylamide concentration was found in chicken products (grilled chicken) which recorded 8.32 μg/100 g, followed by beef products (beef grilled) with a concentration of 7.91 μg/100 g, and fish products (pan-fried fish burgers) which recorded 6.77 μg/100 g). Furthermore, the mixture of organic acid has the highest effect on reducing the level of acrylamide in a chemical model system. Moreover, the fruit extract mixture was more effective in reducing the percentage of acrylamide in the grilled chicken than organic acids mixture. Finally, the addition of fruit extract improved the sensory properties of grilled chickens. In sum, this study offers novel and promising natural strategies to decrease acrylamide in meat products toward further future application in meat industry to deliver safe food to consumers.
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•Acrylamide is formed in many foods, including meat products with toxicity attributes.•Formation of acrylamide in meat products was eliminated.•Organic acids and probiotics reduced acrylamide in meat products.•Natural extracts are more effective due its antioxidant potential and organic acids profile.•Fruit extracts improved the sensory properties of meat products.
Infant formulas (IFs), the sole adequate substitute to human milk, undergo several thermal treatments during production that can damage milk proteins and promote the formation of Maillard reaction ...products, modifying nutritional and sensory properties. The aim of this study was to determine the impact of a minimally processing route based on membrane filtration associated with different levels of heat treatment, on the odor, taste, texture and color attributes of IFs, then to compare with those of commercial milks. Three experimental IFs (produced with membrane filtration associated with low – T-, medium – T+, or high thermal treatments – T+++) were evaluated. Triangular tests conducted with a panel of 50 adults highlighted clear disparities between all the IFs. The same panel applied the Check-All-That-Apply method to evaluate the IFs: the range of variability between T- and T+++ was similar to that between the 2 commercial IFs, and the sensory characteristics of the experimental IFs were not far from the commercial brands for flavor and texture attributes. Analysis performed on the citation frequencies for each descriptor differentiated T-/T+ from T+++, but all the experimental IFs were described with positive sensory characteristics, unlike one commercial IF. Volatile organic compounds (VOCs) content of IFs with low and high thermal treatments were analyzed. Forty VOCs were identified by gas chromatography-mass spectrometry. T- contained a higher quantity of VOCs than T+++, except for benzaldehyde (Maillard reaction product), and aldehydes (oxidation-related products) were the most represented compounds. In conclusion, the processing was associated with sensory differences among IFs, but no marked difference in flavors was found according to CATA and physicochemical analysis. Additionally, no unpleasant sensory descriptors were noted. This shows that the minimally processed route leads to IFs that could fit well within the market from a sensory point of view.
It is challenging to accurately simulate the desirable sensory attributes of animal-derived foods (like meat, seafood, egg, or cheese) using plant-derived ingredients. As a result, many omnivores are ...reluctant to incorporate plant-based foods into their diet. In this study, our aim was to develop a new category of plant-based foods known as novel animal protein substitutes (NAPS), which are not designed to mimic the properties of animal-derived foods. Instead, they are designed to have appearances, textures, flavors, and nutritional profiles that consumers find desirable. In this study, we showed that NAPS with different textures, colors, and shapes could be formulated from potato protein (PP) and high acyl or low acyl gellan gum (HA-GG or LA-GG). In addition to their functional attributes, the PP provided a source of essential amino acids, whereas the gellan gum contributed to the overall dietary fiber content. Texture analysis showed that the elastic modulus and fracture properties of NAPS could be modulated by controlling the biopolymer composition of PP/HA-GG or PP/LA-GG hydrogels. Colorimetry showed that the color and appearance of NAPS could be manipulated by adding different types and amounts of natural pigments. In addition, the impact of food matrix effects on the thermal stability of the natural pigments was examined. Our results show that nutritionally enhanced plant-based foods with a wide range of physicochemical properties can be created from plant proteins and dietary fibers, which opens the opportunity of creating a new protein-rich food category to replace animal-derived foods. In the future, however, it will be important to establish whether this kind of product will be accepted by consumers, thereby increasing the diversity of plant-based dietary options in the market.
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•A new class of plant-based foods has been developed as novel animal protein substitutes.•Texture attributes can be modulated by composition and type of gellan gum.•The color of these products was controlled using blends of natural plant-based pigments.•Red beet pigment underwent appreciable color changes during simulated cooking.
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•Study highlights the use of unsprouted & sprouted wholemeal in pretzel formulation.•CRM identified α-helix as the main protein secondary structure in dough.•Sprouting affects the ...quality properties and sensory attributes of pretzels.•Pretzels with 25% sprouted wholemeal are closest to the control in sensory trials.
There has been a growing interest in incorporating sprouted wheat wholemeal (SWW) into whole grain baking, driven by its heightened nutritional content and improved nutrient bioavailability. This study aimed to assess how substituting soft wheat flour (SWF) with various levels of wheat wholemeal (unsprouted and sprouted) impacts the quality and sensory characteristics of hard pretzel sticks, which are globally enjoyed as popular snacks. The dough samples containing wholemeal did not demonstrate the same extensibility as the SWF dough sample. Additionally, substituting SWF with wholemeal increased the resistance to extension. Analysis of the Raman spectra of SWF and two other selected dough samples containing 75 % unsprouted wheat wholemeal (UWW) or SWW indicated α-helix as the dominant protein secondary structure. As the ratio of wholemeal to SWF increased in both unsprouted and sprouted wheat pretzel samples, protein and fiber content increased and starch content decreased, resulting in a decreased peak viscosity in an RVA (Rapid Visco Analyzer) test. The findings also showed no significant difference in hardness between the SWF pretzel sample and all other samples (p > 0.05), except when SWF was replaced with the highest level (75 %) of SWW, resulting in a significantly softer texture. Color analysis revealed that the introduction of wholemeal led to a decrease in the L* value, indicating a darker surface appearance in the samples, likely due to the presence of bran. Finally, sensory evaluation determined that replacing SWF with 25 % SWW resulted in the creation of a sample most similar to SWF in terms of sensory attributes. This research paves the way for future studies and advancements in the formulation and analysis of pretzel dough, creating opportunities to improve both the quality of the product and consumer satisfaction.
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