Effect of Processing on Sensory Quality and Bioactive Components in Food Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (25 May 2023) | Viewed by 38575

Special Issue Editors

Department of Food Sciences and Nutrition, San Antonio Catholic University, Campus de los Jerónimos s/n, 30107 Guadalupe-Murcia, Spain
Interests: food processing; citrus; aroma; antioxidants; organic; sensory quality; bioactive components
Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Spain
Interests: food processing; nuts; volatile; antioxidants; organic; sensory quality; bioactive components; chromatography
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In order to obtain quality food products, we need to control them from their origin. This ranges from the crops themselves, to the reception of raw materials at the factory. The effect of industrial processing on the final quality of the food is an essential factor that can guarantee its acceptance for sale, thus avoiding the losses that a rejected or withdrawn product could cause a company. In addition, preserving the integrity of the bioactive ingredients during food processing is a challenge of the agri-food industry. Finally, sensory analysis in the food industry is recognized as one of the most important ways to ensure consumer acceptance of the food.

This Special Issue focuses on the effect of thermal and non-thermal treatment on shelf-life, key bioactive compound changes (flavonoids and non-flavonoids), enzymatic antioxidant systems, and non-enzymatic antioxidant systems of fruit, vegetables and meat-based products.

Dr. Antonio José Pérez-López
Dr. Luis Noguera-Artiaga
Guest Editors

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Keywords

  • food processing
  • citrus
  • nuts
  • bioactive ingredients
  • food quality
  • aroma
  • color
  • volatile
  • antioxidants
  • sensory

Published Papers (15 papers)

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Research

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14 pages, 999 KiB  
Article
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials
by Paula Torán-Pereg, Shuyana Deba-Rementeria, Olaia Estrada, Guillermo Pardo and Laura Vázquez-Araújo
Foods 2023, 12(19), 3536; https://doi.org/10.3390/foods12193536 - 22 Sep 2023
Cited by 1 | Viewed by 1088
Abstract
The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two [...] Read more.
The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two different fermentation processes were assessed and characterized by measuring pH, sugar content, instrumental color, volatile composition, and conducting sensory (discriminant test) and microbiological analyses (total plate count). Significant differences were observed among pepper mash samples with respect to their physicochemical characteristics, but the products were considered similar from a sensory standpoint. Both sensory and physicochemical tests suggested that the ingredients added to make the sauces were determinant and had a higher impact on the organoleptic profile of the final product than the fermentation process. Finally, a Napping® test was conducted to determine the attributes that could differentiate the product from the hot sauces found in the current market. The results of the present research allowed the optimization of the elaboration process of the new product, saving time and ingredient costs. The procedures shown in the study could be used as an example of a new product development process in which physicochemical and sensory data are collected and used for decision making. Full article
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17 pages, 1377 KiB  
Article
Effect of Potassium Permanganate, Ultraviolet Radiation and Titanium Oxide as Ethylene Scavengers on Preservation of Postharvest Quality and Sensory Attributes of Broccoli Stored with Tomatoes
by Ramiro Alonso-Salinas, Santiago López-Miranda, Ana González-Báidez, Antonio José Pérez-López, Luis Noguera-Artiaga, Estrella Núñez-Delicado, Ángel Carbonell-Barrachina and José Ramón Acosta-Motos
Foods 2023, 12(12), 2418; https://doi.org/10.3390/foods12122418 - 20 Jun 2023
Cited by 1 | Viewed by 1913
Abstract
This study introduces an effective solution to enhance the postharvest preservation of broccoli, a vegetable highly sensitive to ethylene, a hormone produced by climacteric fruits such as tomatoes. The proposed method involves a triple combination of ethylene elimination techniques: potassium permanganate (KMnO4 [...] Read more.
This study introduces an effective solution to enhance the postharvest preservation of broccoli, a vegetable highly sensitive to ethylene, a hormone produced by climacteric fruits such as tomatoes. The proposed method involves a triple combination of ethylene elimination techniques: potassium permanganate (KMnO4) filters combined with ultraviolet radiation (UV-C) and titanium oxide (TiO2), along with a continuous airflow to facilitate contact between ethylene and these oxidizing agents. The effectiveness of this approach was evaluated using various analytical techniques, including measurements of weight, soluble solids content, total acidity, maturity index, color, chlorophyll, total phenolic compounds, and sensory analysis conducted by experts. The results demonstrated a significant improvement in the physicochemical quality of postharvest broccoli when treated with the complete system. Notably, broccoli subjected to this innovative method exhibited enhanced organoleptic quality, with heightened flavors and aromas associated with fresh green produce. The implementation of this novel technique holds great potential for the food industry as it reduces postharvest losses, extends the shelf life of broccoli, and ultimately enhances product quality while minimizing waste. The successful development and implementation of this new technique can significantly improve the sustainability of the food industry while ensuring the provision of high-quality food to consumers. Full article
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14 pages, 3097 KiB  
Article
Effect of CO2 Laser Microperforation Pretreatment on the Dehydration of Apple Slices during Refractive Window Drying
by Helena Núñez, Aldonza Jaques, Karyn Belmonte, Andrés Córdova, German Lafuente and Cristian Ramírez
Foods 2023, 12(11), 2187; https://doi.org/10.3390/foods12112187 - 29 May 2023
Cited by 1 | Viewed by 1055
Abstract
This research studied the use of CO2 LASER microperforation as a pretreatment for the refractive window (RW) drying of apple slices with respect to total polyphenol content (TPC), antioxidant capacity, color ΔE, and product stability under accelerated storage. For this [...] Read more.
This research studied the use of CO2 LASER microperforation as a pretreatment for the refractive window (RW) drying of apple slices with respect to total polyphenol content (TPC), antioxidant capacity, color ΔE, and product stability under accelerated storage. For this purpose, the processing variables assessed were pore size (200–600 µm), pore density (9–25 pores/cm2), and drying temperature (70–90 °C). As baseline criteria, a comparison with respect to the control without microperforations and samples subjected to conventional tunnel and lyophilization were also considered. The increase in the pore size from 200 to 600 µm resulted in shorter drying times (≤40 min), minimal change in color (ΔE) and loss of TPC, while DPPH was negatively affected by the combined effect of the pore density and the drying temperature. In general, the use of RW with CO2 resulted in apples of higher quality than those obtained in conventional drying and comparable to those obtained through the use of freeze-drying. Finally, during accelerated storage, quality attributes decreased significantly for samples dried at 90 °C regardless of whether microperforations were used, suggesting that a compromise between drying temperature and pore size must be weighed to reduce processing time and to avoid further quality losses during storage. Full article
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16 pages, 1744 KiB  
Article
Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts (Macadamia integrifolia)
by Noluthando Noxolo Aruwajoye, Nana Millicent Duduzile Buthelezi, Asanda Mditshwa, Samson Zeray Tesfay and Lembe Samukelo Magwaza
Foods 2023, 12(11), 2116; https://doi.org/10.3390/foods12112116 - 24 May 2023
Cited by 4 | Viewed by 1606
Abstract
Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. ‘A4′ and ‘Beaumont’ were used as model cultivars to examine how roasting temperatures affected the chemical and sensory quality of macadamia nuts. Using a hot [...] Read more.
Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. ‘A4′ and ‘Beaumont’ were used as model cultivars to examine how roasting temperatures affected the chemical and sensory quality of macadamia nuts. Using a hot air oven dryer, macadamia kernels were roasted at 50, 75, 100, 125, and 150 °C for 15 min. The quantity of phenols, flavonoids, and antioxidants in kernels roasted at 50, 75, and 100 °C was significant (p < 0.001); however, these kernels also had high levels of moisture content, oxidation-sensitive unsaturated fatty acids (UFAs), and peroxide value (PV), and poor sensory quality. Low moisture content, flavonoids, phenols, antioxidants, fatty acid (FA) compositions, high PV, and poor sensory quality—i.e., excessive browning, an exceptionally crunchy texture, and a bitter flavor—were all characteristics of kernels roasted at 150 °C. With a perfect crispy texture, a rich brown color, and a strong nutty flavor, kernels roasted at 125 °C had lower PV; higher oxidation-resistant UFA compositions; considerable concentrations of flavonoids, phenols, and antioxidants; and good sensory quality. Therefore, ‘A4′ and ‘Beaumont’ kernels could be roasted at 125 °C for use in the industry to improve kernel quality and palatability. Full article
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13 pages, 3747 KiB  
Article
Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment
by Baoyuan Zang, Zhichang Qiu, Zhenjia Zheng, Bin Zhang and Xuguang Qiao
Foods 2023, 12(7), 1500; https://doi.org/10.3390/foods12071500 - 03 Apr 2023
Viewed by 1326
Abstract
Garlic, one of the most popular spices and medical herbs, has a unique pungent flavor and taste. Conventional homogenization and thermal treatment commonly lead to flavor and color deterioration in garlic paste, because allicin is highly susceptible to degradation and reaction. The present [...] Read more.
Garlic, one of the most popular spices and medical herbs, has a unique pungent flavor and taste. Conventional homogenization and thermal treatment commonly lead to flavor and color deterioration in garlic paste, because allicin is highly susceptible to degradation and reaction. The present study was to investigate the effects of whey protein isolate (WPI) and different levels of high hydrostatic pressure (HHP, 200, 300, 400, 500, and 600 MPa) on the quality of garlic paste. Results showed that the addition of WPI in the homogenization of garlic significantly prevented green discoloration. Furthermore, WPI plus HHP under 500 MPa could better protect the color of garlic paste. Higher pressure (600 MPa) led to WPI aggregation, resulting in higher green color chroma of garlic paste. GC-MS results revealed that the application of WPI and HHP in garlic paste increased the relative level of pungent flavor compounds and decreased those of unpleasant odor compounds. The correlation analysis results revealed that WPI efficiently prevented garlic green discoloration, which is attributed to the thiol group in WPI exchanging the sulfonyl groups in allicin. In consideration of the microbial load, flavor and color quality of garlic paste, the optimal processing conditions were found at 500 MPa for 5 min with 2% WPI addition, extending shelf life to 25 days. Full article
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17 pages, 2508 KiB  
Article
Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment
by Tiantian Tang, Min Zhang and Bhesh Bhandari
Foods 2023, 12(6), 1263; https://doi.org/10.3390/foods12061263 - 16 Mar 2023
Cited by 2 | Viewed by 1834
Abstract
Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dried shrimp boiled stock, and six kinds of [...] Read more.
Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dried shrimp boiled stock, and six kinds of commercial soy sauce as raw materials, and thermal ultrasound was used as the sterilization method. The effects of adding different formulas of vegetable and seafood stock on the basic physical and chemical parameters, nutrition, antioxidant activity, flavor, and taste of soy sauce were investigated. The results showed that the basic physicochemical indices such as pH, total acid, color, soluble solids, and amino acid nitrogen of the product with a ratio of soy sauce to vegetable-seafood stock of 1:0.5 (v/v) could meet the production standards of soy sauce, and its flavor, taste, and sensory scores were relatively good, with the highest likeability (overall acceptability). The mixed soy sauce with a ratio of 1:2 (v/v) had higher vegetable and seafood flavors, and different vegetable flavors (celery, carrot, and onion) were more obvious, but its nutritional index was relatively low. Multiflavor vegetable-soy sauce can be used for quick cooking by chefs of catering enterprises, and may be used as a seasoning bag for prefabricated dishes and convenient foods, attracting increasing attention from manufacturers and consumers. Full article
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11 pages, 438 KiB  
Article
Characteristics and Antioxidant Activity of Walnut Oil Using Various Pretreatment and Processing Technologies
by Pan Gao, Yunpeng Ding, Zhe Chen, Zhangtao Zhou, Wu Zhong, Chuanrong Hu, Dongping He and Xingguo Wang
Foods 2022, 11(12), 1698; https://doi.org/10.3390/foods11121698 - 09 Jun 2022
Cited by 14 | Viewed by 2352
Abstract
This study was the first time the effects of pretreatment technology (microwave roasting, MR; oven roasting, OR; steaming roasting, SR) and processing technology (screw pressing, SP; aqueous enzymatic extraction, AEE; subcritical butane extraction, SBE) on the quality (physicochemical properties, phytochemical content, and antioxidant [...] Read more.
This study was the first time the effects of pretreatment technology (microwave roasting, MR; oven roasting, OR; steaming roasting, SR) and processing technology (screw pressing, SP; aqueous enzymatic extraction, AEE; subcritical butane extraction, SBE) on the quality (physicochemical properties, phytochemical content, and antioxidant ability) of walnut oil were systematically compared. The results showed that the roasting pretreatment would reduce the lipid yield of walnut oil and SBE (59.53–61.19%) was the processing method with the highest yield. SR-AEE oil provided higher acid value (2.49 mg/g) and peroxide value (4.16 mmol/kg), while MR-SP oil had the highest content of polyunsaturated fatty acid (73.69%), total tocopherol (419.85 mg/kg) and total phenolic compounds (TPC, 13.12 mg/kg). The DPPH-polar and ABTS free radicals’ scavenging abilities were accorded with SBE > AEE > SP. SBE is the recommended process for improving the extraction yield and antioxidant ability of walnut oil. Hierarchical cluster analysis showed that processing technology had a greater impact on walnut oil than pretreatment technology. In addition, multiple linear regression revealed C18:0, δ-tocopherol and TPC had positive effects on the antioxidant ability of walnut oil, while C18:1n-9, C18:3n-3 and γ-tocopherol were negatively correlated with antioxidant activity. Thus, this a promising implication for walnut oil production. Full article
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12 pages, 286 KiB  
Article
Effect of Pulsed Light on Quality of Shelled Walnuts
by Vicente Manuel Gómez-López, Luis Noguera-Artiaga, Fernando Figueroa-Morales, Francisco Girón, Ángel Antonio Carbonell-Barrachina, José Antonio Gabaldón and Antonio Jose Pérez-López
Foods 2022, 11(9), 1186; https://doi.org/10.3390/foods11091186 - 19 Apr 2022
Cited by 4 | Viewed by 1849
Abstract
Shelled walnuts are considered a microbiologically low-risk food but have been linked to some outbreaks, and a treatment aiming to decrease this risk is desirable. Pulsed light (PL) may be an alternative, providing it does not seriously impair their quality. This work assessed [...] Read more.
Shelled walnuts are considered a microbiologically low-risk food but have been linked to some outbreaks, and a treatment aiming to decrease this risk is desirable. Pulsed light (PL) may be an alternative, providing it does not seriously impair their quality. This work assessed the impact of PL on some quality attributes of walnuts. To do this, measurements of rancidity, volatiles, total phenols, antioxidant activity, and descriptive sensory analysis were carried out on untreated and PL (43 J/cm2)-treated kernels. PL had no statistically significant (p > 0.05) effects on TBARS, peroxide value, total phenols, and antioxidant activity but significantly increased the concentration of volatiles related to green/herbaceous odors and decreased compounds related to fruity and citrus odors. The descriptors nut overall, walnut odor and flavor, and aftertaste were given statistically significantly (p < 0.05) higher scores, while descriptors woody odor and sweet received lower scores; 16 other traits such as all those related to color, texture, and rancidity were unaffected. No significant (p > 0.05) effects on total phenols and antioxidant activity in general were observed during the course of PL treatment. It can be concluded that PL technology may be used in shelled walnuts with only mild effects on their quality; a storage study must be carried out in order to determine the effect of PL treatment on its shelf-life. Full article
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14 pages, 307 KiB  
Article
Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
by Beatriz Muñoz-Rosique, Eva Salazar, Julio Tapiador, Begoña Peinado and Luis Tejada
Foods 2022, 11(6), 812; https://doi.org/10.3390/foods11060812 - 12 Mar 2022
Cited by 7 | Viewed by 2352
Abstract
Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams [...] Read more.
Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and processed Iberian hams (TIB) were manufactured to check whether the breed (RIB vs. RWC) or the processing (RIB vs. TIB) affects their physical–chemical and sensory characteristics. Moisture, protein, total nitrogen, nonprotein nitrogen, proteolysis index, NaCl, and ash contents were higher in RWC, contrary to the fat values, which were more than double in RIB. All macrominerals, except Ca, were affected by the processing stage and breed, whereas only the micromineral Zn was higher in RWC. The breed did not affect the free amino acid content; however, the total content was slightly higher in RWC. Regarding the manufacturing process, the deboning of RIB allowed the reduction of salt by over 30%. However, the microbiological stability was not affected, resulting in a safe product. Although deboning and salt reduction significantly affect the hardness, adhesiveness, deformation, and elasticity of dry-cured hams, consumers value all sensory parameters with higher scores in RIB. Full article
13 pages, 8966 KiB  
Article
Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes
by Lijia Zhang, Xiaobo Dong, Xi Feng, Salam A. Ibrahim, Wen Huang and Ying Liu
Foods 2021, 10(11), 2836; https://doi.org/10.3390/foods10112836 - 17 Nov 2021
Cited by 29 | Viewed by 2915
Abstract
In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” [...] Read more.
In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form. Full article
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16 pages, 3105 KiB  
Article
Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples
by Monika Janowicz, Agnieszka Ciurzyńska and Andrzej Lenart
Foods 2021, 10(11), 2605; https://doi.org/10.3390/foods10112605 - 28 Oct 2021
Cited by 7 | Viewed by 1923
Abstract
The paper presents water diffusion coefficients as providing a significant contribution to the creation of a comprehensive database and knowledge of weight variation during the drying process of raw plant materials that is used for modelling the technological process and designing innovative products. [...] Read more.
The paper presents water diffusion coefficients as providing a significant contribution to the creation of a comprehensive database and knowledge of weight variation during the drying process of raw plant materials that is used for modelling the technological process and designing innovative products. Dehydration is one of the most widely used methods for improving the stability and durability of fruit and vegetables because it reduces water activity and microbial activity, and minimises the physical and chemical changes during storage. The considerable impact of pressure on heat exchange and weight during the convection drying process of osmotically pretreated apples is demonstrated. The course of the drying curves and the drying rate is determined by the use of pressures of 0.02 and 500 MPa. Varied pressure applied during osmotic impregnation significantly influences the value of the diffusion coefficient: the average determined for the entire course of the drying curve and the average determined in the intervals of the reduced water content. The lowest values of the average water diffusion coefficient are obtained for apples preboiled under overpressure conditions and, at the same time, the determined diffusion coefficients in the water content are characterised on the drying curve by a clearly decreasing course until the reduced water content reaches approximately 0.2. Full article
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13 pages, 798 KiB  
Article
Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation
by Yu-Jung Tsai, Li-Yun Lin, Kai-Min Yang, Yi-Chan Chiang, Min-Hung Chen and Po-Yuan Chiang
Foods 2021, 10(11), 2602; https://doi.org/10.3390/foods10112602 - 27 Oct 2021
Cited by 16 | Viewed by 6410
Abstract
Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, [...] Read more.
Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes. Full article
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15 pages, 1210 KiB  
Article
Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread
by Angela Mariela González-Montemayor, José Fernando Solanilla-Duque, Adriana C. Flores-Gallegos, Claudia Magdalena López-Badillo, Juan Alberto Ascacio-Valdés and Raúl Rodríguez-Herrera
Foods 2021, 10(9), 2227; https://doi.org/10.3390/foods10092227 - 20 Sep 2021
Cited by 9 | Viewed by 3438
Abstract
In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid [...] Read more.
In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume–wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods. Full article
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Review

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14 pages, 336 KiB  
Review
Impact of Non-Thermal Technologies on the Quality of Nuts: A Review
by Paola Sánchez-Bravo, Luis Noguera-Artiaga, Vicente M. Gómez-López, Ángel A. Carbonell-Barrachina, José A. Gabaldón and Antonio J. Pérez-López
Foods 2022, 11(23), 3891; https://doi.org/10.3390/foods11233891 - 02 Dec 2022
Cited by 7 | Viewed by 1681
Abstract
Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments [...] Read more.
Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products. Full article
18 pages, 1056 KiB  
Review
From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers
by Ana Belén Díaz, Enrique Durán-Guerrero, Cristina Lasanta and Remedios Castro
Foods 2022, 11(20), 3215; https://doi.org/10.3390/foods11203215 - 14 Oct 2022
Cited by 4 | Viewed by 4503
Abstract
In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing [...] Read more.
In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated. Full article
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