Storage is known to change the physical and chemical properties of produce. The purpose of this study was to determine the effect of applying edible coatings on freshly harvested potatoes under ...different storage conditions. The effects of seven edible coating combination formulations with zein, alginate, potato starch, and essential oil on three potato tuber cultivars, Rio Grande Russet (RG), Yukon Gold (YG), and Purple Majesty (PM), were studied over two seasons (2017 and 2018). The treated tubers were stored in three conditions: high relative humidity storage conditions (HRHSC) at 90% ± 5% RH and 5 °C ± 1 °C; low relative humidity storage conditions (LRHSC) at 55% ± 5% RH and 5 °C ± 1 °C; and room temperature. Most of the edible coatings used for potatoes have limited effects on quality properties in the HRHSC, reasonable effects in RG and PM (weight loss and firmness) in LRHSC, and noticeably favorable effects at room temperature in RG and PM (weight loss and sprout inhibition). Alginate with essential oil and potato starch with alginate formulation significantly improved sensory properties in all cultivars. There was no significant change in the levels of total phenolics and reducing sugars due to the application of coatings.
•Edible coatings efficacy increases under the low relative humidity storage at room temperature.•Edible coatings have limited effects on potato quality under the high relative humidity storage.•Edible coatings improve the sensory properties, particularly with colored skin potatoes.•Edible coatings increased the shelf life of tubers at room temperature by delaying sprouting.
The Maillard reaction between asparagine and a carbonyl source can lead to acrylamide formation, which is classified as "probably carcinogenic to humans". This study aimed to investigate the impact ...of varying amounts, incubation times, and temperatures of asparaginases on reducing acrylamide in wheat and rye cookies while preserving sensory attributes. To determine if different asparaginases reduce acrylamide without negative effects on cookie quality, acrylamide was quantified using ELISA, and color, texture and sensory attributes were assessed. Adding asparaginases resulted in a reduction of acrylamide by up to 85%. Incubating cookie dough for 10 or 30 min at 60 °C or 90 °C did not impact acrylamide formation. Acrylamide concentrations were higher by an average of 78 μg/kg for an incubation temperature of 90 °C compared to 60 °C. Rye cookies exhibited higher acrylamide concentrations by 490 μg/kg compared to wheat due to higher free asparagine in rye flour. Asparaginases showed minimal effects on cookie color and texture, with no changes in sensory evaluation. Acrylamide can be reduced using asparaginases, providing a simple and effective means of ensuring safe food for consumers.
•Higher dough incubation temperature (90 °C vs. 60 °C) increased acrylamide•Longer dough incubation time had no effect on acrylamide formation•Increasing asparaginase concentration had little effect on acrylamide reduction•Optimal incubation temperature and time reduced acrylamide by up to 85%•Asparaginases showed little or no effect on flavor, color and texture of cookies
Cloudy apple juice were subjected to ultrasound treatments at various power levels (525, 975, and 1125 W) and temperatures (50, 60, and 70 °C). The effects of temperature-controlled ultrasound ...treatment (TCUT) on the microbial load, color, sensory evaluation, total soluble solids, water soluble pectin (WSP), rheological properties, stability, and antioxidant activity of cloudy apple juice were investigated. Ultrasound and thermal treatment play a synergistic role in the reduction of microbial populations and could achieve microbial safety. TCUT enhanced the sensorial properties and improved the content of WSP, while reducing the particle size. TCUT significantly improved the rheological properties and suspension stability of apple juice. Moreover, the phenol content and percentage of DPPH inhibition also increased by TCUT in apple juice. The optimized TCUT conditions was at 60 °C with 1125 W power for 12min. The juice showed inactivation of microorganisms (<1 log CFU/mL), a preferable sensory property, obvious decreasing in particle size, more WSP, and better cloudy stability.
•Temperature-controlled ultrasound treatment (TCUT) is a better sterilized method.•TCUT improved sensory quality of apple juice compare to pasteurization.•Water soluble pectin content was improved and particle size reduced by TCUT.•TCUT was helpful to improve the rheological properties and stability of juice.•Excessive ultrasonic intensity go against further increase antioxidant activity.
Edible insects are considered a new alternative sustainable source of proteins that exhibits higher feed-conversion efficiency and has a less negative environmental impact, compared to conventional ...animal-derived protein sources. Highly nutritional edible insects may help solve issues of global malnutrition and food insecurity, while byproducts have the potential for practical application in the food industry, agriculture, and medicine. Despite these numerous benefits, negative attitudes toward insects as food exist in societies where it is not part of their culture to consume insects, raising barriers to the wider introduction of edible insects in the diet on a regular basis.
In this review, we discuss the sensory characteristics, such as flavor and texture, of edible insect and insect-based foods, their contribution to consumers’ attitudes toward edible insects, and approaches to alter the quality of sensory attributes—from insect farming and processing to novel product formulation and taste education.
Sensory and visual characteristics of edible insects, and availability of information on their origin and safety, are important factors in consumer appeal and their willingness to try eating insects in the future. Flavor and texture of edible insects depend largely on the insect species, its development stage, and the way it is processed. Recent findings on insect production, processing, and formulation of insect-based foods, as well as ways to increase familiarity with edible insects, demonstrate the potential to enhance the acceptability of insects as a novel food.
•Edible insects could be a new alternative sustainable source of protein.•Sensory characteristics of edible insects affect consumer appeal.•Flavor and texture vary among insect species.•Insect processing and product formulation alter sensory attributes.•Taste education may enhance perception of edible insects.
Cheese is a perishable product because of its dynamic microbiological and biochemical changes during manufacturing, ripening, and marketing. In this area, packaging plays an essential role in the ...cheese industry.
The growing environmental concerns about using non-biodegradable materials in cheese packaging have encouraged research to develop biomaterials for cheese coating and packaging. Bio-nanocomposite films could be employed to decrease the weight loss and minimize the microbiological spoilage of cheese by controlling oxygen and carbon dioxide exchange rate and as a carrier of antimicrobial agents.
The purpose of the current review is to familiarize the readers with the advantages and attributes of bio-nanocomposite films/coating and their application on cheese to improve its shelf life and reduce the usage of non-biodegradable polymers. This study provides the recent scientific findings on different bio-packaging materials and their properties applicable for different types of cheese.
Display omitted
➢Cheese is a perishable product because of its dynamic microbiological and biochemical changes➢Therefore, packaging plays an essential role in the cheese industry➢Bio-nanocomposites could be used to decrease the weight loss and microbial spoilage of cheese➢This study provides recent findings on bio-packaging materials for different types of cheeses
The aim of the present study was to investigate the effect of storage on the structural-mechanical and sensory properties of pear alginate-carrageenan jelly during storage at different temperatures. ...The structural-mechanical and sensory characteristics of the fruit jellies were determined using a texture analyzer and sensory analysis. Sodium alginate and iota-carrageenan were used as gelling agents to prepare the jellies. The main raw material was pure pear juice without added dyes, sugars or preservatives. The storage conditions are 22ᵒC and refrigerated (3ᵒC) temperature for a storage period of up to 60 days. Eight types of structural-mechanical properties (rupture force, rupture deformation, tensile strength, hardness, rupture energy, toughness, Young’s modulus and adhesiveness) were determined and four the type of sensory characteristics (color, aroma, taste and texture) of alginate-carrageenan fruit jellies were evaluated. It was found that storage time and temperature have the greatest and most significant increasing effect on rupture force, compressive force and Young’s modulus and the opposite effect on rupture deformation and adhesiveness after 20 days of storage. The sensory properties of jellies are greatly influenced by both temperature and storage period. Color, aroma and flavor are better accepted by panelists and are preserved to a greater extent during refrigerated storage, while texture is better preserved at room temperature.
Studies indicate a 30% increase in demand for all types of food and non-food grade gelatins in the world. The largest volume of gelatin production comes from mammal sources (cows and pigs). Nowadays, ...health, cultural, and religious concerns have arisen due to consumption of mammalian gelatin. This has prompted scientists to look for non-mammal sources that closely resembles the desirable physicochemical, functional, and sensory characteristics of mammalian gelatins. Non-mammalian gelatin from poultry and fish by-products are also gaining importance in food industry. Over the past decade, poultry production has increased by about 37.34%. Poultry by-products have good potential for replacing mammalian sources for gelatin extraction.
This paper reviews in detail the fundamental properties of poultry gelatins (PG), including rheological, functional and physicochemical properties. This study provides a perspective on their potential food, pharmaceutical, medical and industrial applications.
The highest quality PG was extracted through acid treatments. PG extracted in this way exhibited favorable rheological, fat replacement, film formation, foaming, emulsifying and sensory properties, and nutritional quality. PG films showed better barrier properties than mammal-origin gelatin, making them ideal for food and medical applications. The amino acids composition of PG, especially the imino acid and hydrophobic amino acids, which determine the physicochemical and functional properties of gelatin, are higher than gelatin obtained from mammals and fish that classifies them in the upper Bloom category.
Display omitted
•By-products from poultry processing are rich sources of gelatins.•Poultry gelatin is a possible alternative to mammalian gelatins.•The fundamental properties of gelatins extracted from poultry are considered.•Strong rheological properties is promising for industrial applications of poultry gelatins.
As one of the most traditional biotechnologies, sourdough fermentation has deep effects on rheology, sensory and shelf life attributes of baked goods. The most recent literature has also highlighted ...the effects of sourdough fermentations on several functional/nutritional features of baked goods. While some aspects such as the potential to lower glycemic index, increase mineral bioavailability and decrease the gluten content have been proven almost definitively, others potentialities are emerging, which deserve novel insights. This reviews reports the main evidence on the use of sourdough fermentation for salt reduction in baked goods, management of irritable bowel syndrome (IBS), synthesis/release of bioactive compounds, especially the metabolism of phenolic compounds, and exploitation of the potential of non-conventional flours (legumes and pseudo-cereals) and milling by-products (bran and germ). A brief description on the spiritual, cultural and functional/nutritional significance of leavened bread throughout centuries has also given.
The objective of this study was to define quality parameters for sorghum varieties that contribute to bread-making performance of sorghum-enriched breads. Therefore, eight sorghum varieties (milled ...into whole grain sorghum flour (WGSF) and a flour fraction of <400 μm (RSF)) were analyzed for their chemical, rheological, baking and sensory properties. Results have shown that higher total dietary fiber (TDF) and total polyphenol content (TPC) correlated with a lower RVA peak and final viscosity and with higher Farinograph dough stability and lower dough softening, which in consequence resulted in increased bread volume and decreased bread crumb firmness. Based on these findings, the use of whole grain sorghum flour resulted in higher bread quality than refined flour. The comparison of eight sorghum varieties revealed high differences between them; in particular in terms of sensory properties. Icebergg produced favorable bread volume and crumb firmness and was the most liked in the sensory test, also Arsky and Armorik showed promising results. The variety PR88Y92 was the most disliked one. For future use, selection of sorghum species or variety is an important criterion to obtain favorable final bakery products and high consumer acceptance.
Display omitted
•Quality parameters for sorghum which contribute to bread-making performance were defined.•Sorghum varieties differ in its nutritional, functional and sensory properties.•Addition of whole grain sorghum flour resulted beneficial for baking.
PDF
