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13 pages, 1888 KiB

Open AccessArticle

Effect of Hop β-Acids Extract Supplementation on the Volatile Compound Profile of Roasted Chicken Meat

by Larissa Chirino de Almeida, Mirella Romanelli Vicente Bertolo, Daniel Rodrigues Cardoso and Stanislau Bogusz, Junior

Processes 2023, 11(1), 153; https://doi.org/10.3390/pr11010153 - 04 Jan 2023

Cited by 1 | Viewed by 1930

Abstract

The increased interest in greener sources of antioxidants has spurred the research on natural alternatives to enhance poultry production. This study aimed to investigate the effects of natural antioxidant extracts’ (hop β-acids extract) diet supplementation at different concentrations (0, 30, 60, and 120 [...] Read more.

The increased interest in greener sources of antioxidants has spurred the research on natural alternatives to enhance poultry production. This study aimed to investigate the effects of natural antioxidant extracts’ (hop β-acids extract) diet supplementation at different concentrations (0, 30, 60, and 120 mg kg⁻¹) on the volatile compound profile of roasted chicken meat. A method based on headspace solid-phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was optimized by response surface design to extract the volatile compounds. The optimum extraction conditions were 80 °C and 45 min. A total of 95 volatile compounds were identified in roasted chicken meat, especially aldehydes, alkanes, alcohols, esters, and pyrazines. Principal component analysis (PCA) separated the samples as a function of β-acid supplementation, indicating that increased levels of supplementation lead to distinct volatile profiles in roasted chicken meat. Aldehydes such as octanal and hexanal (8.94% and 17.63%, respectively, for 30 mg kg⁻¹ treatment) played an important role in distinguishing the samples. Those compounds are the main oxidation products of unsaturated fatty acids, which are possibly protected by the antioxidant properties of hop β-acid extracts. Some other compounds with odoriferous importance detected for this level of supplementation were: 2,6-dimethyl pyrazine (5.12%), 2-pentylfuran (2.94%), and 1-octen-3-ol (1.88%). This study significantly contributes to the elucidation of the impact of hops β-acids supplementation in the chicken meat aroma profile, opening new venues for its potential application. Full article

(This article belongs to the Special Issue Method Optimization of Various Food Processing Technologies)

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12 pages, 3953 KiB

Open AccessArticle

Design and Testing of the Peanut Pod Cleaning Device

by Chenhui Zhu, Bo Chen, Jiongqi Li, Yuan Liu, Liquan Yang, Wanzhang Wang and Hongmei Zhang

Processes 2023, 11(1), 106; https://doi.org/10.3390/pr11010106 - 30 Dec 2022

Viewed by 1584

Abstract

Due to the design of peanut harvesters and cleaners, peanut pods are often mixed with soil, gravel, peanut straw, and other impurities. To solve this problem, this study focused on designing a peanut pod cleaning device by integrating a negative pressure centrifugal fan, [...] Read more.

Due to the design of peanut harvesters and cleaners, peanut pods are often mixed with soil, gravel, peanut straw, and other impurities. To solve this problem, this study focused on designing a peanut pod cleaning device by integrating a negative pressure centrifugal fan, a hydrometric cleaning sieve, and a reversible long-mesh cleaning sieve. The relative motion of the peanut pod on the sieve was discussed, its stress analyzed, the design parameters of the sieve and fan determined, and the operation of the device was monitored by using sensors, which accurately recorded and adjusted the working parameters. Finally, the key parameters were tested, and the results showed that the design requirements were met at a vibration frequency of 5.5 Hz, a hydrometric cleaning sieve inclination of 15°, a reciprocating long mesh cleaning sieve inclination of 5°, and a fan speed of 1500 rev/min; the mean loss is 2.26%, and the mean impurity is 3.18%. The findings can be used to provide technical support and reference for the development of peanut pod cleaning devices. Full article

(This article belongs to the Special Issue Method Optimization of Various Food Processing Technologies)

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18 pages, 2083 KiB

Open AccessFeature PaperArticle

From a Single-Stage to a Two-Stage Countercurrent Extraction of Lipids and Proteins from Full-Fat Chickpea Flour: Maximizing Process Extractability and Economic Feasibility

by Kazunori Machida, Fernanda Furlan Goncalves Dias, Zhiliang Fan and Juliana Maria Leite Nobrega De Moura Bell

Processes 2022, 10(11), 2349; https://doi.org/10.3390/pr10112349 - 10 Nov 2022

Cited by 3 | Viewed by 1656

Abstract

The mainstream adoption of chickpea proteins and lipids requires a thorough understanding of the impact of critical extraction parameters (enzyme use, reaction time, and solids-to-liquid ratio—SLR) and modes of extraction (single-stage extraction—SSE and countercurrent extraction—CCE) on the simultaneous extraction of lipids and proteins [...] Read more.

The mainstream adoption of chickpea proteins and lipids requires a thorough understanding of the impact of critical extraction parameters (enzyme use, reaction time, and solids-to-liquid ratio—SLR) and modes of extraction (single-stage extraction—SSE and countercurrent extraction—CCE) on the simultaneous extraction of lipids and proteins from full-fat chickpea flour and economic process feasibility. A kinetics study revealed that 68.5% oil and 87% protein extraction yields can be achieved using 0.5% protease at pH 9.0, 50 °C, 60 min, and 1:10 SLR, highlighting the role of proteolysis and an adequate incubation time on overall extractability. An increased gradient concentration between the matrix and aqueous media solutes at a lower SLR (1:15), and reduced slurry viscosity increased oil and protein extractability to 80 and 91%, respectively. The high-water usage in the SSE was addressed by the development of a two-stage CCE that reduced water usage by 47% while increasing oil and protein extractability to ~96%. Higher extractability and reduced water usage in the two-stage CCE resulted in a higher net gross profit, thus outweighing its higher operating costs. The results presented herein further widen the scope of bioprocessing standards for full-fat chickpea flour and add to the elucidation of the impact of key processing conditions on the extractability and economic feasibility of the production of chickpea ingredients for subsequent food/nutraceutical applications. Full article

(This article belongs to the Special Issue Method Optimization of Various Food Processing Technologies)

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13 pages, 622 KiB

Open AccessArticle

Synergistic Action of Multiple Enzymes Resulting in Efficient Hydrolysis of Banana Bracts and Products with Improved Antioxidant Properties

by Karen Linelle de Oliveira Santos, Isabella Shara Cortez Daccache and Ruann Janser Soares de Castro

Processes 2022, 10(9), 1807; https://doi.org/10.3390/pr10091807 - 07 Sep 2022

Cited by 1 | Viewed by 1701

Abstract

This study investigated the effect of enzymatic hydrolysis of banana bracts from different varieties (Maçã, Nanica and Prata) using pectinase, protease and cellulase (singly or in combinations) on their antioxidant properties. The results showed that the antioxidant properties and total phenolic compounds (TPC) [...] Read more.

This study investigated the effect of enzymatic hydrolysis of banana bracts from different varieties (Maçã, Nanica and Prata) using pectinase, protease and cellulase (singly or in combinations) on their antioxidant properties. The results showed that the antioxidant properties and total phenolic compounds (TPC) of extracts increased after the enzymatic treatment with a clear synergistic effect between the different enzymes. The ternary mixture of pectinase, protease and cellulase resulted in increases of 458% and 678% in TPC content for extracts obtained from Maçã and Nanica varieties and up to 65% in antioxidant properties of those produced from Prata variety compared to the non-hydrolyzed samples. In general, the extracts obtained from the Prata variety showed the highest levels of TPC, as well as antioxidant activity, as follows: 14.70 mg GAE g⁻¹ for TPC, 82.57 µmol TE g⁻¹ for ABTS, 22.26 µmol TE g⁻¹ for DPPH and 47.09 µmol TE g⁻¹ for FRAP. Phenolic compounds identified by HPLC in extracts included ρ-coumaric, ferulic, sinapic and vanillic acids and the flavonoid rutin. This study reported for the first time the enzymatic treatment applied to banana bracts as a promising method to release antioxidant compounds, offering a new opportunity to explore these residues as a source of molecules with high added value through an environmentally friendly and safe process. Full article

(This article belongs to the Special Issue Method Optimization of Various Food Processing Technologies)

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15 pages, 2869 KiB

Open AccessArticle

Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa

by Qian Zhang, Ru Liu, Margrét Geirsdóttir, Shiyu Li, Tumi Tomasson, Shanbai Xiong, Xiuchen Li and María Gudjónsdóttir

Processes 2022, 10(5), 847; https://doi.org/10.3390/pr10050847 - 25 Apr 2022

Cited by 3 | Viewed by 2372

Abstract

The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40–80 °C for 45 min, boiling and steaming at 100 [...] Read more.

The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40–80 °C for 45 min, boiling and steaming at 100 °C for 15–120 min) on the cooking yield, moisture content, protein degradation, texture, and enzyme inactivation were studied, and the inner relationship was investigated by multivariate analysis. The autolysis enzymes of C. frondosa were thermally stable and cannot be denatured completely by blanching. Boiling and steaming could efficiently inactivate the enzymes but overheating for 60–120 min reduced the cooking yield and texture quality. Boiling at 100 °C for 45 min was suitable for pre-treatment, with cooking yield of 70.3% and protein content of 78.5%. Steaming at 100 °C for at least 30 min was preferable for long-term storage and instant food, in which the relative activity was only 3.2% with better palatability. Full article

(This article belongs to the Special Issue Method Optimization of Various Food Processing Technologies)

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10 pages, 1574 KiB

Open AccessFeature PaperArticle

Enzymatic Synthesis of the Fructosyl Derivative of Sorbitol

by Milena Bors, Robert Klewicki, Michał Sójka and Elżbieta Klewicka

Processes 2022, 10(3), 594; https://doi.org/10.3390/pr10030594 - 18 Mar 2022

Viewed by 1622

Abstract

The aim of the study was to determine the effect of selected reaction parameters—temperature (37–57 °C), pH (5.8–7.9), substrates ratio (sucrose/sorbitol 0.5/1.5 to 1.5:0.5 (m/m)), and the presence of NaCl—on the course of fructosyl-sorbitol synthesis with an enzyme preparation (11 760 U/100 g [...] Read more.

The aim of the study was to determine the effect of selected reaction parameters—temperature (37–57 °C), pH (5.8–7.9), substrates ratio (sucrose/sorbitol 0.5/1.5 to 1.5:0.5 (m/m)), and the presence of NaCl—on the course of fructosyl-sorbitol synthesis with an enzyme preparation (11 760 U/100 g of sucrose) containing fructosyltransferase and β-d-fructofuranosidase from Aspergillus niger. A mixture of at least three fructosyl sorbitol derivatives was obtained: two mono-fructosyl and one di-fructosyl. The highest content of all sorbitol derivatives combined was 2.7 g/100 mL for pH 6.8–6.9, and the sucrose/sorbitol ratio was 1:1. Increasing the reaction temperature from 37 to 57 °C reduced the time required to reach the maximum product content from 5 to 2 h, while the concentration did not increase. The addition of NaCl (0.63 M) extended the reaction time from 2 to 5 h and slightly lowered the maximum concentration of sorbitol derivatives (from 2.74 to 2.6 g/100 mL). Full article

(This article belongs to the Special Issue Method Optimization of Various Food Processing Technologies)

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20 pages, 4880 KiB

Open AccessArticle

Effectiveness of Ozonated Water for Preserving Quality and Extending Storability of Star Ruby Grapefruit

by Hazem S. Kassem, Mohamed E. Tarabih, Hamed Ismail and Eman E. Eleryan

Processes 2022, 10(2), 277; https://doi.org/10.3390/pr10020277 - 30 Jan 2022

Cited by 2 | Viewed by 2368

Abstract

The aim of this study was to explore the impact of aqueous ozone technology on maintaining grapefruit flavor and freshness by minimizing the occurrence of postharvest deterioration. During the 2018 and 2019 seasons, Star Ruby grapefruit fruits were treated with 0.3 and 0.6 [...] Read more.

The aim of this study was to explore the impact of aqueous ozone technology on maintaining grapefruit flavor and freshness by minimizing the occurrence of postharvest deterioration. During the 2018 and 2019 seasons, Star Ruby grapefruit fruits were treated with 0.3 and 0.6 ppm aqueous ozone for 5 and 10 min after harvest at water temperatures of 5 °C and 15 °C, respectively. The fruits were stored for 40 days at 8 ± 1 °C with 85–90% relative humidity. The results revealed that all the ozonated water treatments reduced physiological weight loss, disease infection, and decay, as well as providing long-term protection to the fruits throughout storage. The best treatment for preserving the postharvest quality was 0.6 ppm ozonated water at 5 °C for 5 min, which successfully delayed ripening while concurrently preserving the TSS/acid ratios, total phenolics, and antioxidant activity. Overall, aqueous ozone treatment is a promising example of a treatment that is beginning to be utilized on a commercial scale. In accordance with the findings of this study, it can be deduced that aqueous ozone can be used to maintain fruit quality, reduce postharvest diseases, and extend storage life. Full article

(This article belongs to the Special Issue Method Optimization of Various Food Processing Technologies)

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13 pages, 2817 KiB

Open AccessArticle

Influence of MAP on the Postharvest Quality of Glehnia littoralis Fr. Schmidt ex Miq.

by Hyang-Lan Eum, Mi-Hee Choi, Me-Hea Park, Jung-Soo Lee and Min-Sun Chang

Processes 2021, 9(11), 2052; https://doi.org/10.3390/pr9112052 - 16 Nov 2021

Cited by 1 | Viewed by 1392

Abstract

In Korea, to prevent the extinction of Glehnia littoralis, a cultivation method to improve productivity is being studied and quality maintenance technology is required after harvest. The objective of this study was to determine the effect of MAP on the postharvest quality [...] Read more.

In Korea, to prevent the extinction of Glehnia littoralis, a cultivation method to improve productivity is being studied and quality maintenance technology is required after harvest. The objective of this study was to determine the effect of MAP on the postharvest quality of G. littoralis. The control showed a weight loss rate of more than 5% after 3 days of storage and lost its marketability, whereas MAP treatment (PE or MPE) showed a weight loss rate of about 2–3% during storage for more than 30 days. In the control, MDA and electrolyte leakage increased due to chilling injury. The total chlorophyll content was low and remained constant until about 23 days of storage in the PE treatment group and 15 days in the MPE treatment group. Among the phenolic compounds, chlorogenic acid, rutin, isoquercetin, and nicotiflorin were maintained at significantly higher levels in the PE than in the MPE. In addition, bergapten showed a highly significant upward trend in the MPE, especially after 25 days of storage when the yellowing progressed. In conclusion, MAP treatment effectively maintains quality while minimizing lipid peroxidation and maintaining phenolic compounds during low-temperature storage after harvest of G. littoralis. Full article

(This article belongs to the Special Issue Method Optimization of Various Food Processing Technologies)

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13 pages, 1656 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Acidic and Heat Processing of Egg Yolk Dispersions

by José Manuel Aguilar, Manuel Felix, Yolanda López-González, Felipe Cordobés and Antonio Guerrero

Processes 2021, 9(10), 1842; https://doi.org/10.3390/pr9101842 - 17 Oct 2021

Viewed by 3276

Abstract

Egg yolk is a multifunctional ingredient widely used in many food products, wherein proteins are the dominant component contributing to this functionality. However, the potential risk of foodborne illness associated with egg use forces us to ensure that foodstuffs based on egg yolk [...] Read more.

Egg yolk is a multifunctional ingredient widely used in many food products, wherein proteins are the dominant component contributing to this functionality. However, the potential risk of foodborne illness associated with egg use forces us to ensure that foodstuffs based on egg yolk are managed in a safe and sanitary manner. Lowering the pH under a certain value by adding acids could serve this purpose, but it can also greatly modify the rheological and functional properties of egg yolk. This research aims to assess the influence of citric acid on the rheological properties and microstructure of chicken egg yolk dispersions and their heat-set gels. The dispersions were prepared from fresh hen’s eggs yolks by adding water or citric acid to obtain a technical yolk (45 wt.% in solids) at the desired pH value. Viscoelastic measurements were carried out using a control stress rheometer, and microstructure was evaluated by cryo-scanning electronic microscopy (CryoSEM). An evolution of the viscoelastic properties of egg yolk dispersions from fluid to gel behavior was observed as the pH decreased until 2 but showing a predominantly fluid behavior at pH 3. The profile of viscoelastic properties along the thermal cycle applied is modified to a great extent, also showing a strong dependence on pH. Thus, the sol–gel transition can be modulated by the pH value. Full article

(This article belongs to the Special Issue Method Optimization of Various Food Processing Technologies)

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14 pages, 5576 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

A Double-Edged Sword of Surfactant Effect on Hydrophobic Surface Broccoli Leaf as a Model Plant: Promotion of Pathogenic Microbial Contamination and Improvement to Disinfection Efficiency of Ozonated Water

by Hyun Jong Song, Min Hwan Kim and Kang-Mo Ku

Processes 2021, 9(4), 679; https://doi.org/10.3390/pr9040679 - 13 Apr 2021

Cited by 2 | Viewed by 4140

Abstract

Pathogenic microbial contamination is significantly influenced by the crop surface properties and surfactant use, which are crucial factors for the postharvest washing process. However, there is little information on the interaction between surfactant and food pathogens on food crops. Thus, this study (1) [...] Read more.

Pathogenic microbial contamination is significantly influenced by the crop surface properties and surfactant use, which are crucial factors for the postharvest washing process. However, there is little information on the interaction between surfactant and food pathogens on food crops. Thus, this study (1) investigated whether the attachment of Salmonella increases as pesticides denature epicuticular wax crystals and (2) tested if the antibacterial effect of ozonated water can be improved on waxy produce surfaces by adding surfactant to ozonated water. As a result, significantly lower levels of Salmonella Typhimurium attached to waxy leaf surfaces than they did to glossy and pesticide-treated waxy leaf surfaces (3.28 as opposed to 4.10 and 4.32 Log colony forming units (CFU)/cm², respectively), suggesting that the pesticide containing a surfactant application increased the attachment of S. Typhiumurium on waxy leaf surfaces. There was no significant washing effect on waxy leaf surfaces washed with ozonated water. On the other hand, S. Typhimurium were not detected on waxy leaf surfaces after washing with surfactant-added ozonated water. Full article

(This article belongs to the Special Issue Method Optimization of Various Food Processing Technologies)

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