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The Effect of Processing Technologies on the Physicochemical and Sensory...
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The Effect of Processing Technologies on the Physicochemical and Sensory Properties of Foods

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

Deadline for manuscript submissions: 20 May 2024 | Viewed by 3325

Special Issue Editors

Dr. Andriana Lazou

E-Mail Website
Guest Editor
Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece.
Interests: food science and technology; food engineering; food processing analysis and design; novel food product development; physical properties of foods; sensory analysis of foods; analysis and design of structured food
Dr. Maria C. Giannakourou

E-Mail Website
Guest Editor
School of Chemical Engineering, National Technical University of Athens, Athens, Greece
Interests: processing, preservation techniques and quality control of foods; methods of food processing; shelf-life studies and quality assessment; non-thermal processes; osmotic pretreatment of animal (meat and fish products) and vegetable tissues for shelf-life extension; smart packaging (time temperature indicators); hurdle technology application; novel food production; sensory evaluation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food processing generally implies the transformation of perishable raw food materials into final highly valued products. Due to their extremely complex composition, foods may undergo various changes during processing, all of which can affect both the physicochemical and sensory properties of the derived products, including their final acceptance. In addition, the physicochemical and sensory properties of foods need to be considered during processing, handling and storage. It is therefore essential to understand how food processing methods can alter the physicochemical and sensory properties of foods and induce both desirable and undesirable changes in nutritional content, texture, colour, flavour and other similar characteristics. Food processing and equipment design also requires knowledge of the food’s basic physicochemical properties, which is not always predictable by models due to its structural complexity. In this context, there is a need for more accurate data on the physicochemical and sensory properties of food matrices to enable the design and simulation of processes. These properties are also critical during novel product development and shelf-life estimation.

In this Special Issue, we welcome manuscripts related to the effects of processing on the quality characteristics of foods, especially their physicochemical and sensory properties.

Dr. Andriana Lazou
Dr. Maria C. Giannakourou
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food processing
  • process parameters
  • food engineering
  • properties
  • quality
  • mathematical modelling
  • organoleptic attributes

Published Papers (5 papers)

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Research

14 pages, 1464 KiB  
Article
Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage
by Gorkem Ozulku
Foods 2024, 13(9), 1388; https://doi.org/10.3390/foods13091388 - 30 Apr 2024
Viewed by 344
Abstract
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technology were combined to provide fresh [...] Read more.
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technology were combined to provide fresh WWB at any time with better quality. Also, it was aimed to investigate the effects of three types of sourdough (type I, II, and IV) on the final quality of WWB during frozen storage (−30 °C, 14 and 28 days). The tan δ of WWB with type I sourdough was highest at the end of the frozen storage. Freezable water content was lower on day 0 for WWB with type II and IV sourdough than other bread types. No significant effect of frozen storage was observed in bread types in terms of an α helix structure, except for WWB with type I sourdough. A lower hardness increment was shown in WWB with baker’s yeast and WWB with type II sourdough over 14 days of frozen storage when compared to other bread types. WWB with type I sourdough and WWB with type IV sourdough were differentiated from other bread samples in volatile compound (VC) analysis on frozen storage days 28 and 0, respectively. The frozen storage of WWB with baker’s yeast and WWB with type II sourdough caused no notable changes in the VCs profile. These results suggest that a less detrimental effect of frozen storage was observed in WWB with type II sourdough, indicating a more favorable choice for producing WWB with sourdough. Full article
(This article belongs to the Special Issue The Effect of Processing Technologies on the Physicochemical and Sensory Properties of Foods)
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16 pages, 1956 KiB  
Article
Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step
by Natalia A. Stavropoulou, Andriana E. Lazou and Maria C. Giannakourou
Foods 2024, 13(9), 1339; https://doi.org/10.3390/foods13091339 - 26 Apr 2024
Viewed by 299
Abstract
Mushroom production and consumption are gaining increased interest due to their unique flavor and nutritional value. However, in the mushroom industry, large amounts of by-products are generated, which have a high negative environmental and economic impact. In this study, an osmotic dehydration process [...] Read more.
Mushroom production and consumption are gaining increased interest due to their unique flavor and nutritional value. However, in the mushroom industry, large amounts of by-products are generated, which have a high negative environmental and economic impact. In this study, an osmotic dehydration process followed by hot-air-drying was applied to mushroom stems to produce dried mushrooms as the end product. The osmotic dehydration conditions (concentration of hypertonic solution, specifically, 10–30% maltodextrin and 20–40% oligofructose; a treatment time of 40–80 min; and a temperature range of 30–50 °C) were optimized using response surface methodology (RSM). The results showed that a four-factor three-level Box–Behnken experimental design was effectively implemented to evaluate the effect of the process parameters and identify the optimal osmotic dehydration conditions for producing osmotically dehydrated mushrooms. The main factor affecting mass transfer was the osmosis temperature, and the optimal conditions were found to be 38 °C, 40% oligofructose and 19.3% maltodextrin as the osmotic agents, and 80 min of immersion time. Moreover, the results showed that osmotic pretreatment, in the optimal conditions, significantly reduced the required drying time of the by-products compared to traditional hot-air-drying, especially at milder drying temperatures. Consequently, the required energy was also reduced by at least 40% at 50 °C. Full article
(This article belongs to the Special Issue The Effect of Processing Technologies on the Physicochemical and Sensory Properties of Foods)
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16 pages, 3263 KiB  
Article
A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis
by Ruxianguli Maimaitiyiming, Huimin Zhang, Jiayi Wang, Liang Wang, Lei Zhao, Bingze Liu, Keping Chen and Aihemaitijiang Aihaiti
Foods 2024, 13(7), 1104; https://doi.org/10.3390/foods13071104 - 03 Apr 2024
Viewed by 520
Abstract
Jam is a popular traditional and modern food product for daily consumption. However, the benefits of mixed jams over single-fruit jams have not been thoroughly explored, with analyses limited to superficial indices. In this study, Xinjiang special Morus nigra L. and Prunus domestica [...] Read more.
Jam is a popular traditional and modern food product for daily consumption. However, the benefits of mixed jams over single-fruit jams have not been thoroughly explored, with analyses limited to superficial indices. In this study, Xinjiang special Morus nigra L. and Prunus domestica L. were used as raw materials to prepare single-fruit and mixed jams, and their differences in antioxidants, organoleptic qualities, pH, texture, and color were analyzed. The dynamics of metabolites before and after thermal processing were assessed using untargeted metabolomics. The results indicate that the main metabolites were flavonoids, terpenoids, amino acids, phenolic acids, and carbohydrates. Flavonoid metabolites changed significantly after thermal processing, with 40 up-regulated and 13 down-regulated. During storage, polyphenols were the prominent differential metabolites, with fifty-four down-regulated and one up-regulated. Volatile aroma components were analyzed using gas chromatography–ion mobility spectrometry (GC-IMS); the aroma components E-2-hexenal, E-2-pentenal, 3-methylbutanal, 1-penten-3-ol, tetrahydro-linalool, 1-penten-3-one, hexyl propionate, isoamyl acetate, α-pinene, and propionic acid in mixed jam were significantly higher than in single-fruit jam. In this study, untargeted metabolomics and GC-IMS were used to provide a more comprehensive and in-depth evaluation system for jam analysis. Full article
(This article belongs to the Special Issue The Effect of Processing Technologies on the Physicochemical and Sensory Properties of Foods)
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18 pages, 1089 KiB  
Article
Effect of Leaf Grade on Taste and Aroma of Shaken Hunan Black Tea
by Kuofei Wang, Yangbo Xiao, Nianci Xie, Hao Xu, Saijun Li, Changwei Liu, Jianan Huang, Shuguang Zhang, Zhonghua Liu and Xia Yin
Foods 2024, 13(1), 42; https://doi.org/10.3390/foods13010042 - 21 Dec 2023
Viewed by 919
Abstract
Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of [...] Read more.
Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a floral, honey, and sweet aroma. Moreover, caffeine and EGCG were identified as the most important bitter and astringent substances in shaken Hunan black. Combined with the analysis of GC-MS and OAV analysis, geraniol, jasmone, β-myrcene, citral, and trans-β-ocimene might be the most important components that affect the sweet aroma, while methyl jasmonate, indole, and nerolidol were the key components that affect the floral aroma of shaken Hunan black tea. This study lays a foundation for this study of the taste and aroma characteristics of shaken Hunan black tea and guides enterprises to improve shaken black tea processing technology. Full article
(This article belongs to the Special Issue The Effect of Processing Technologies on the Physicochemical and Sensory Properties of Foods)
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14 pages, 1155 KiB  
Article
Effects of Halogen Lamp and Traditional Sun Drying on the Volatile Compounds, Color Parameters, and Gel Texture of Gongliao Gelidium Seaweed
by Wen-Chieh Sung, Hong-Ting (Victor) Lin, Wei-Chih Liao and Mingchih Fang
Foods 2023, 12(24), 4508; https://doi.org/10.3390/foods12244508 - 17 Dec 2023
Viewed by 899
Abstract
Traditionally, the processing of Gelidium seaweed into Gelidium jelly was very complicated, and involved repeated washing with water and sun drying for seven rounds. The seaweed, which is originally reddish-purple in color, turns yellow in color after the repeated washing and sun drying [...] Read more.
Traditionally, the processing of Gelidium seaweed into Gelidium jelly was very complicated, and involved repeated washing with water and sun drying for seven rounds. The seaweed, which is originally reddish-purple in color, turns yellow in color after the repeated washing and sun drying cycles. However, the sun drying process can only be used on sunny days. Therefore, this study evaluated an alternative method, halogen lamp drying, and compared the qualities of the product, Gelidium jelly, made using the halogen lamp drying and traditional sun drying methods. The properties investigated included the agar yield, gelling temperature, hardness, springiness, rheological parameters, sensory attributes, color, and volatile compounds. The results demonstrated that the halogen lamp drying method required 12 washing and drying cycles to achieve similar jelly properties to seven rounds of sun drying in the experimental conditions. Volatiles including heptanal, β-ionone, and (E)-2-decenal could be used as indicators to monitor the washing and drying processes. Halogen lamp drying could be an alternative processing method for seaweed drying, especially on rainy days. Full article
(This article belongs to the Special Issue The Effect of Processing Technologies on the Physicochemical and Sensory Properties of Foods)
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