Search Results (1,805)

The article presents the possibilities of using by-products from the agri-food industry in the form of fruit and vegetable pomace as a supplementary ingredient to extruded food products in the form of snack pellets. In the recipe based on potato starch, pomace from apples, chokeberries, pumpkin, nigella seed and flaxseed were added in amounts of 10%, 20% and 30%. The prepared raw material blends were processed using a single-screw extruder-cooker with a plastification system L/D = 20 and variable screw speed. The aim of the research was to determine the effect of pomace addition on the extrusion-cooking process, i.e., efficiency and energy consumption, as well as on selected physical properties of the obtained food pellets, such as expansion index, bulk density and durability. The addition of selected pomace influenced the extrusion-cooking process and the physical properties of the extrudates. A percentage contribution ranging from 10 to 20% can optimize the extrusion-cooking process and improve the quality characteristics of the final product, while simultaneously utilizing by-products from the agri-food industry and reducing their negative environmental impact. Full article

This study developed, validated, and tested a simple method for tocopherol analysis on five different food matrices (sunflower oil, mackerel fillets, almonds, spinach, and avocado pulp). Tocopherol extraction from foods was carried out by the Folch method and with n-hexane, and the identification and quantification of tocopherol isoforms (α, β, γ, and δ) was performed using normal-phase liquid chromatography with ultraviolet–visible detection (NP-HPLC–UV–Vis). The normal-phase column fully separated the four tocopherol isoforms in less than ten minutes. Linearity was shown to be excellent for the four isoforms in the assayed range (10–375 ppm, R² > 0.99). Furthermore, the limits of detection (LOD) and quantification (LOQ) ranged from 0.32 to 0.63 ppm, and from 1.08 to 2.11 ppm, respectively. The intra-day and inter-day precision were assessed at different concentrations (10, 100, and 250 ppm) for each tocopherol isoform and they were within the range of acceptable values. Recovery rates were above 80% in most cases for all of the assayed food matrices, regardless of the extraction method (Folch solvents or n-hexane). α-Tocopherol was the main isoform found in all tested foods, and sunflower oil was the sample with the highest content, followed by almond, avocado pulp, mackerel fillet, and spinach. This method provides a convenient alternative for obtaining a complete profile of the four tocopherol isoforms in a variety of food matrices and for tracking the potential degradation kinetics of fortified foods during their processing and storage. Full article

Improving the efficiency and performance of control systems in food processing remains a significant challenge for engineers and researchers. In this paper, Proportional, Integral, and Derivative (PID) control; Model Predictive Control (MPC); and Adaptive Model Predictive Control (AMPC) were implemented on a Continuous Flow Ohmic Heater (CFOH) pilot plant to process tomato basil sauce. The sauce, composed of tomato puree, basil, spices, and other ingredients, was used to assess the effectiveness of these advanced control strategies. This research presents a case study on the pilot-scale heating of tomato basil sauce, with applications in the broader food industry. The performances and energy efficiencies of the different control techniques were compared, demonstrating significant improvements in controlling the CFOH process. The results highlight the industrial practicality of using CFOH technology with advanced process controls for food processing. Full article

This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 °C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A—aged wine). Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography/mass spectrometry (GC/MS), while sensory profiles were evaluated using quantitative descriptive analysis (QDA). TPHT-Y and TM21-Y treatments reduced several groups of free volatile compounds while enhancing sensory properties, with TM21-Y wines notably exhibiting pronounced dried fruit notes, likely due to high β-damascenone concentrations. Conversely, TM10-Y and TM7-Y treatments resulted in significantly higher concentrations of the most volatile aroma compounds. Aging in oak barrels significantly increased the levels of particular free volatile compounds like C₁₃-norisoprenoids, volatile phenols, furans, and lactones. It also enhanced sensory quality, with fruity aromas prominent across all treatments, and TM21-A and TPHT-A wines showing strong dried fruit, jam, and liqueur notes. This study offers valuable insights into tailoring wine aromas and sensory attributes through specific vinification techniques, contributing to a more refined approach to optimizing wine production. In conclusion, the findings highlight the importance of maceration and aging techniques in developing complex and desirable wine profiles, offering practical guidance for improving Teran wine quality. Full article

Small berries are rich sources of bioactive compounds, acknowledged for a wide variety of biological activities. The health benefits of these berries are primarily attributed to phenolic compounds, such as phenolic acids, flavonoids, and tannins, owing to their good antioxidant capacity, anti-inflammatory, anticancer, and neuro- and cardioprotective properties. In order to compensate for the lack of fresh fruit availability throughout the year, berries are usually processed to obtain various final products. Depending on the processing condition, the nutritional and functional profile of the berries might be affected. The present review focuses on the bioactive compounds with antioxidant activity that contribute to the health-related properties of berries and on the effects of the conventional and alternative thermal and non-thermal techniques employed for processing berries into final products. The literature suggests that, regardless of the processing method, incorporating berries into the daily diet offers protective and preventive benefits against various diseases. Full article

Animal bones, particularly from cattle after slaughter, are commonly discarded, posing environmental challenges and highlighting the need for sustainable valorization. This study investigated the effect of enzyme and organic acid treatment on physicochemical properties, particle size, microstructure and safety of meat-bone paste (MBP). Two samples were prepared: a control (MBP-C) without enzyme treatment and an experimental sample (MBP-E) treated with pepsin and ascorbic acid. Results showed that the enzyme reaction rate increased from 0.004 mmol/min at 60 min to 0.014 mmol/min at 120–180 min before declining to 0.006 mmol/min at 480 min, suggesting substrate depletion or product inhibition. Temperature greatly influenced reaction rates, peaking at 0.0129 mmol/min at 30 °C, with significant declines at higher temperatures due to enzyme denaturation. The enzyme’s kinetic performance was proportional to the pepsin concentration, demonstrating enhanced catalytic efficiency at higher enzyme concentrations. Particle size analysis revealed that enzyme treatment significantly reduced bone particle size, with 86.33% of particles measuring between 0.05 and 0.2 mm, compared to 86.4% between 0.25 and 0.75 mm in the untreated sample. Microscopy confirmed these findings, showing an average particle size reduction from 0.21 mm to 0.052 mm after enzyme treatment. Physicochemical analysis revealed no significant differences in chemical composition between the two samples. However, enzyme-treated MBP-E exhibited a lower pH (5.9) compared to MBP-C (7.02), attributed to the addition of ascorbic acid. Water-binding capacity significantly increased in MBP-E (82.54% vs. 77.28%), indicating enhanced hydration and collagen loosening during enzymatic action. Enzyme treatment significantly reduced the total viable count and eliminated pathogenic bacteria (E. coli, Listeria, Salmonella), improving MBP safety. These findings highlight the potential of this approach for valorizing animal bones as a valuable food ingredient while promoting sustainable waste management practices. Full article

Ready-to-eat fresh-cut apples deteriorate rapidly in visual quality due to browning, leading to consumer rejection and food waste. In addition, minimal processing induces tissue damage and releases organic substrates, which could accelerate microbial growth. The present study evaluated the impacts of alkaline and acidic electrolyzed water (AIEW and AEW) on natural microbial load and bioactive compounds on fresh-cut ‘Granny Smith’ apples. Minimally processed apples were dipped for 10 min in AEW and AIEW solutions (200 mg L⁻¹), packed in PET containers with lids, and stored for 9 days at 2 °C. Overall, fresh-cut ‘Granny Smith’ apples treated with AEW significantly (p < 0.05) maintained higher total phenolics (99.4 ± 4.3 mg GAE L⁻¹) and antioxidant capacity (79.5 ± 6.5 mg VitCE L⁻¹) compared to the non-treated control samples (42.9 ± 5.1 mg GAE L⁻¹, 31.9 ± 8.1 mg GAE L⁻¹, respectively). Similarly, pretreatment with AIEW maintained the highest total flavonol content (55.71 ± 1.5 mg QE L⁻¹) compared to the AEW-treated samples and control (p < 0.05). AEW pretreatment led to a 2 Log and a 1 Log decline in total aerobic mesophilic bacteria and yeasts and moulds, respectively. The best visual quality and highest visual score was maintained by AEW and followed by AIEW. This study further demonstrated the effectiveness of electrolyzed water treatments in minimizing browning and enhancing bioactive compounds in fresh-cut ‘Granny Smith’ apples. Full article

Short beak and dwarfism syndrome (SBDS), characterised by growth retardation and short beak, is a contagious disease of ducks, caused by goose parvovirus (GPV). This study aimed to compare morphology and biochemistry data obtained from 4-week-old Pekin ducks naturally infected with parvovirus causing SBDS in healthy Pekin ducks of the same age. Materials and Methods: Forty Pekin ducks (twenty infected GPV and twenty clinically healthy controls) were examined. Measurement of the beak and metatarsus and histopathological examination were conducted, and blood morphological and biochemical analyses were performed for each individual. Results: Statistically significant increases in the SBDS group were observed in white blood cells (WBCs), alkaline phosphatase (ALP), and albumin levels, while decreases were noted in non-organic phosphorus, potassium, and amylase levels. ALP in the control group was 465.70 ± 161.49, while in the SBDS group it was 353.68 ± 79.97 (p ˂ 0.006). 1,2-o-dilauryl-rac-glycero-3-glutaric acid-(6′-methylresorufin) ester (DGGR) lipase marker offered a refined gauge for pancreatic function, with established reference values for the healthy control group set at 14.95 ± 4.27 U/L. Conclusions: This study sheds light on the unique impact of GPV on the skeletal system of Pekin ducks, revealing significant insights into the mechanisms of SBDS without osteitis. Additionally, this work offers groundbreaking insights into the morphological and biochemical alterations in the blood during SBDS, establishing normative haematological and biochemical indices for Pekin ducks. It also introduces the DGGR lipase marker as a refined marker for pancreatic function for the healthy control group set at 14.95 ± 4.27 U/L. It highlights the role of ALP in ensuring proper bone growth and the need for ongoing research on its activity in the context of viral infections. Full article

Tofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice, and white vinegars, used in different proportions. Six treatments were established with three concentrations (1%, 3%, and 5%), evaluating the coagulation time and curd yield. The treatments with the lowest coagulation time were analyzed for texture by TPA, color through the CIEL*a*b scale, protein content, and moisture. The results showed that the rice vinegar + 3% white vinegar (T6C3) treatment showed the lowest coagulation time (0.78 min). The 5% apple vinegar (T1C5) treatment provided the highest curd yield, averaging 23.73%. This treatment’s protein and moisture contents were 3.93% protein and 69.73% moisture, confirming that better texture characteristics are recorded in tofu at lower pH values. The TPA results showed that using apple and rice vinegars as coagulants provided a challenging, less cohesive, more adhesive, and less elastic tofu. White vinegar provided a soft, more cohesive, less adhesive, and more elastic tofu. In the color analysis, it was observed that tofu coagulated with apple vinegar showed a tendency toward a yellow color, and tofu coagulated with rice and white vinegars showed a tendency toward a white color. These findings parameterize the effects of using each type of vinegar as a coagulant. These organic coagulants provide faster coagulation times and desirable texture characteristics, thus offering a practical alternative to traditional coagulants in tofu manufacturing. Full article

Muffins are a popular pastry product around the world, but due to their high sucrose content, they are high in calories. To meet customer demand for muffins with less sugar content, in this research, sugar was replaced with apple puree in different percentages (0–100%). For replacement levels between 0 and 50%, the physical, textural, and rheological properties did not show significant changes compared to the control sample. Higher levels of replacement (50–100%) led to changes in some quality attributes: specific gravity and loss on ripening increased significantly, height and volume decreased significantly (from 49.66 ± 0.02 to 43.36 ± 0.12, respectively, and from 60.00 ± 0.04 to 51.00 ± 0.05), springiness decreased (from 0.689 ± 0.01 to 0.504 ± 0.00), and cohesiveness did not show significant differences. The results obtained suggest that successful reduction in sucrose in muffins is possible by using apple puree at replacement levels of up to 50%, thus maintaining a similar textural quality to muffins with sugar. Full article

The fermentation process is a crucial stage in the production of salami-type sausages. However, the traditional (“warm”) method does not yield optimal results. Hence, this study evaluated the impact of fermentation technology and storage time on the quality attributes of salami-type pork sausages. “Warm”-fermented (WF) and “cold”-fermented (CF) sausages were produced using appropriate starter cultures. Following ripening, the products were stored for 63 days under cooling conditions. The evaluations encompassed microbiological and physicochemical characteristics (pH, a_w, color), basic chemical composition (NIR spectroscopy), the degree of fat hydrolysis (acid value) and oxidation (TBARS index), textural properties (TPA, shear/penetration test), and sensory (hedonic) attributes. In both sausages, mesophilic aerobes and lactic acid bacteria were the dominant microflora immediately after ripening. While the chemical composition of the salami remained constant during storage, there was a slight color change. WF sausages exhibited a significantly higher acid value and TBARS index than CF sausages. Over time, the internal structure of WF sausages became more porous, deteriorating the texture. In addition, CF sausages showed better sensory characteristics. In conclusion, using “cold” fermentation enhanced the quality and durability of salami-type sausages. This approach shows promise for industrial-scale production and aligns with consumer preferences. Full article

Tropical fruits such as cherimoya, soursop, and pineapple share sugars (glucose, fructose, and sucrose) in common but may differ in the content of other phytochemicals. In the present work, confocal Raman spectroscopy and partial least squares discriminant analysis (PLS-DA) were used to establish a classification model among the three fruits and to evaluate the effect of pre-processing methods on the model’s performance. The Raman spectra showed that glucose was present in the fruits in the 800–900 cm⁻¹ band and the 1100–1200 cm⁻¹ band. While sucrose was present in the bands of 1131.22 cm⁻¹, 1134.44 cm⁻¹, and 1133.37 cm⁻¹ in the three fruits, fructose was present in the bands of 1464.22 cm⁻¹, 1467.44 cm⁻¹, and 1464.22 cm⁻¹ in cherimoya, soursop, and pineapple. The accuracy of the PLS-DA model varied according to the pre-processing methods used. The Savitzky–Golay first derivative method produced a model with 98.69–100% and 100% precision on the training and prediction data, respectively. Full article

The main objective of this study is to understand the rheological behavior of various types of cheeses with mold subjected to multiple stresses during processing/handling, transport, or storage, aiming to maintain or even improve product quality, using computer-assisted penetration methods and advanced regression algorithms. Uniaxial penetration tests with a cone at a constant speed were conducted using a universal Hounsfield testing equipment connected to a computer to analyze the texture behavior (tangential stress, flow index, apparent viscosity) of four of the most common types of cheese with mold depending on the cone’s tip angle (9, 19, and 90 degrees) and penetration speed (12, 30, and 60 mm/min). From the results obtained for the four categories of mold cheeses (Brie, Camembert, Dorblue, and Roquefort), the amplitude of the speed and angle of penetration were considered as the main influencing factors for the shear deformation (τ_c), flow index (K_f), and apparent viscosity (η_a). The moisture and firmness of mold cheeses are closely linked and depend on the type of mold, the maturation process, or storage conditions. Careful control of these factors is essential to achieve the desired texture and taste characteristics in cheeses with mold. Full article

Citric acid is widely used in the Food and Pharmaceutical Industry. Various issues regarding its thermal behavior and infrared spectrum require clarification. Here, we studied citric acid monohydrate (raw, heated, freeze-dried and recrystallized from D₂O) via Differential Scanning Calorimetry, Thermogravimetric Analysis, Infrared Spectroscopy, and antioxidant capacity assay. Also, we used ab initio Density Functional Theory calculations for further supporting the interpretations of the experimental results. Citric acid monohydrate exhibits desolvation inability and upon heating does not dehydrate but esterifies. Nor by freeze drying can it be dehydrated. The heated sample is not anhydrous, it exhibits melting inability, and any fluidization occurs simultaneously with decomposition. In other words, the interpretations regarding the two endothermic peaks in the DSC curve of citric acid that have been attributed to water evaporation and melting are not correct. The increase in the molecular weight due to esterification is most likely responsible for the increased antioxidant/chelation capacity of the heated sample. We concluded that what we call citric acid monohydrate and anhydrous do not exist in a pure form (in the solid state) and actually are mixtures of different compositions of citric acid, water and a citric acid oligomer that is produced through esterification. The esterification reaction seems to be able to proceed easily under mild heating or even at room temperature. The presence of the ester oligomer and water affect the infrared spectrum of citric acid monohydrate and anhydrous and is responsible for the existence of multiple peaks in the C=O stretching region, which partially overlaps with the water H-O-H bending vibration. The insights presented in this work could be useful for optimizing the design, performance and quality of food and drug products in which citric acid is used. Full article

Ozone is a molecule that has gained increasing interest in recent years by food industries for sanitization of food-grade surfaces. Compared to chemical sanitizers such as chlorine, hydrogen peroxide, or peracetic acid, ozone shows undeniable advantages, such as the absence of by-products that should affect human health or the possibility of generating it when needed. Therefore, the aim of this paper was the assessment of the resistance to ozonized water of two pathogenic bacteria (Listeria monocytogenes, Salmonella) and of three airborne food-spoiling fungi (Aspergillus brasiliensis, Hyphopichia burtonii, and Penicillium nordicum) inoculated on stainless steel tiles and treated in static conditions with 1 to 6 mg L⁻¹ (pathogens) or 8.5 mg L⁻¹ (filamentous fungi). Ozonized water gave different results based on the tested microorganisms: pathogenic bacteria proved markedly more sensible to ozone than filamentous fungi, even if great differences were observed at inter- and intra-specific levels for both categories of microorganisms. Nevertheless, the non-linear inactivation kinetics of the studied strains made the calculation of a punctual F-value difficult, so in industrial practice, adequate tailoring of the treatments to be applied, based on the registered extrinsic factors and the industrial bio-burden, would be appropriate. Full article