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Impact of Processing Technologies on Food Quality and Sensory Properties

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 31392

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Prof. Dr. Witoon Prinyawiwatkul

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Guest Editor

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
Interests: sensory sciences; consumer research; value-added products; healthier product development
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Mary Ellen Camire

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Guest Editor

Department of Food Science and Human Nutrition, University of Maine, Orono, ME 04469, USA
Interests: sensory sciences; consumer research; product development; foods for older adults; food security

Prof. Dr. Carolyn F. Ross

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Guest Editor

School of Food Science, Washington State University, Pullman, WA 99164, USA
Interests: sensory sciences; consumer research; aroma and flavour analysis; physical property analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Consumer interest in safe, sustainable and healthful foods drives research on new food ingredients, food processing technologies and novel packaging. These research foci in turn lead to changes in food quality including physical, chemical and sensory properties, as well as health benefits. The benefits of new ingredients and technologies must be balanced by the effects on food safety, availability, shelf life and affordability.

At present, more consumers are health-conscious, and want more from their daily diet. Consumers are exploring new flavours and textures or new ingredients that give them a satisfactory taste as well as functional and health benefits. Incorporating new or functional ingredients into food will alter the food’s physicochemical and sensory properties, and likely impact consumer perception and purchase decision of the final product. The application of ingredient and processing technologies in foods and beverages to improve their quality and extend shelf-life invariably causes changes in the physical and chemical properties of the final product. These changes can be measured using sensory methods (e.g., trained panels or consumer evaluations) or instrumental methods that quantify physical or chemical changes in the product. In many cases, it is possible to correlate certain sensory properties with analytical or instrumental analyses.

This Special Issue of Foods aims to publish both original and cutting-edge research and comprehensive reviews contributing to an understanding of changes in sensory quality and consumer perception due to the application of ingredient and processing technologies. Papers from multi- and interdisciplinary perspectives, such as food and sensory sciences, culinology and gastronomy, nutrition and health sciences, psychology, business and marketing, and consumer behaviour are highly desirable and very welcome.

Prof. Dr. Witoon Prinyawiwatkul
Prof. Dr. Mary Ellen Camire
Prof. Dr. Carolyn F. Ross
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

new and functional ingredients
processing technologies
food quality
sensory properties
consumer acceptance
consumer emotion
purchase intent

Published Papers (11 papers)

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Research

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16 pages, 5793 KiB

Open AccessArticle

Eating Quality and In Vitro Digestibility of Brown Rice Improved by Ascorbic Acid Treatments

by Qin Wei, Yubao Guo, Kang Tu, Xiuling Zhu, Dan Xie and Xinyu Liu

Foods 2023, 12(5), 1043; https://doi.org/10.3390/foods12051043 - 1 Mar 2023

Cited by 3 | Viewed by 1418

Abstract

The effects of ascorbic acid treatment alone and in combination with degreasing or hydrothermal treatment on eating quality and in vitro digestibility of brown rice were explored for improving poor mouthfeel and low digestibility, and the improvement mechanism was investigated. The results indicated that the texture of cooked brown rice was significantly improved by degreasing combined with ascorbic acid hydrothermal treatment; the hardness and chewiness decreased to the level of polished rice; the stickiness increased three times of the cooked untreated brown rice; and the sensory score and in vitro digestibility were significantly enhanced from 68.20 and 61.37% to 83.70 and 79.53%, respectively. In addition, the relative crystallinity and water contact angle of treated brown rice were respectively reduced from 32.74% and 113.39° to 22.55% and 64.93°, and normal temperature water uptake significantly increased. Scanning electron microscope showed that the separation of starch granules occurred inside cooked brown rice grain obviously. The improvement of eating quality and in vitro digestibility of brown rice is conducive to enhancing the consumers acceptance and human health. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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14 pages, 2636 KiB

Open AccessArticle

Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR

by Jaksuma Pongsetkul, Supatcharee Siriwong, Kanjana Thumanu, Surintorn Boonanuntanasarn and Jirawat Yongsawatdigul

Foods 2023, 12(3), 568; https://doi.org/10.3390/foods12030568 - 28 Jan 2023

Cited by 3 | Viewed by 2119

Abstract

The effects of various sous-vide (SV) cooking conditions (50-60℃, 30-60 min) on physicochemical properties related to the texture characteristics, protein structure/degradation, and sensory acceptability of tilapia fillet (Oreochromis niloticus) were investigated. With an increasing temperature and processing time of SV cooking, protein degradation (of both myofibrils and connective tissue) was more pronounced, as evaluated by the decrease in water- and salt-soluble proteins, total collagen, as well as the changes in the ratio of secondary protein structures (α-helix, β-sheet, β-turn, etc.), which were determined by synchrotron-FTIR (SR-FTIR). These degradations were associated with the improvement of meat tenderness, as estimated by shear force and texture profile analyzer (TPA) results. Among all SV conditions, using 60 ℃ for 45 min seems to be the optimal condition for tilapia meat, since it delivered the best results for texture characteristics and acceptability (p < 0.05). Moreover, principal component analysis (PCA) results clearly demonstrated that the highest texture-liking score of this condition was well associated with the intensity of β-sheets, which seem to be the crucial component that affected the texture of SV-cooked tilapia more so than other parameters. The findings demonstrated the potential of SR-FTIR to decipher the biomolecular structure, particularly the secondary protein structure, of SV-cooked tilapia. This technique provided essential information for a better understanding of the changes in biomolecules related to the textural characteristics of this product. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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17 pages, 3652 KiB

Open AccessArticle

Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization

by Jie Zhao, Yimao Zhang, Yu Chen, Yuhui Zheng, Changbo Peng, Hongbin Lin, Zhenming Che and Wenwu Ding

Foods 2023, 12(1), 109; https://doi.org/10.3390/foods12010109 - 25 Dec 2022

Cited by 4 | Viewed by 2341

Abstract

This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS), and ultra-high-pressure treatment (UHP) tests. The UHP had a higher sensory evaluation and could better maintain the original flavor of the sample. A total of 92, 83, 85, and 76 volatile compounds were detected via comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) techniques in the control (CT), PS, HTS, and UHP groups, respectively. According to the analysis of gas chromatograph-olfactometry and odor activity value, 7 compounds were considered to have an aromatic influence on the sauces, in which four compounds (1,8-Cineole, Linalool, Hexanal, and Dimethyl trisulfide) exhibited a positive contribution to the aroma of the sauces. PLS-DA results showed that the UHP group positively correlated with volatiles (Isoamylol and 1-Octen-3-ol), color, and gloss. In general, the UHP treatment could retain the original state and flavor of the sauce, showing a high similarity to the control group. The HTS significantly altered the flavor and status of the samples. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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14 pages, 2807 KiB

Open AccessArticle

Effects of Storage Method on the Quality of Processed Sea Cucumbers (Apostichopus japonicus)

by Shuang Li, Yan Zhou, Liming Sun, Yanjie Wang, Shuang Song, Chunqing Ai and Jingfeng Yang

Foods 2022, 11(24), 4098; https://doi.org/10.3390/foods11244098 - 19 Dec 2022

Cited by 3 | Viewed by 1750

Abstract

This research aimed to establish an effective storage method to maintain the quality of processed sea cucumbers. In this study, sea cucumbers were stored by various methods including the storage of live sea cucumbers (seawater treatment, oxygen treatment, and ascorbic acid treatment) and the storage of dead sea cucumbers (frozen treatment). The sea cucumber quality was monitored after storage and boiling. The weightlessness rate and WHC of the frozen group increased to 86.96% ± 0.83% and 93.29% ± 0.32%, respectively. Frozen sea cucumbers shrunk with the meat’s textural properties deteriorated. During the live sea cucumber storage, the tissue protein degraded from day 3 to day 7 which led to the promotion of TVB-N. Among these, the oxygen group showed the smallest TVB-N increase from day 0 (3.78 ± 0.60 mg 100 g⁻¹) to day 7 (10.40 ± 0.12 mg 100 g⁻¹). The oxygen group exhibited the most moderate change in weightlessness rate (4.24% ± 0.45%) and the most moderate texture parameters decline, such as the hardness of 32.52%, chewiness of 78.98 ± 5.10 N, and adhesion of 0.84 ± 0.00. The oxygen method showed the best condition of sea cucumber after 5 days of storage. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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14 pages, 3741 KiB

Open AccessArticle

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

by Xuelu Chi, Hongxia Guo, Yangdong Zhang, Nan Zheng, Huimin Liu and Jiaqi Wang

Foods 2022, 11(22), 3708; https://doi.org/10.3390/foods11223708 - 18 Nov 2022

Cited by 8 | Viewed by 1863

Abstract

In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder (0–6 months), including the analysis of seven critical additives. A total of 41 volatile compounds were identified, involving 12 aldehydes, 11 ketones, 9 esters, 4 olefins, 2 alcohols, 2 furans, and 1 acid. The electronic nose metal oxide sensor W5S had the highest response, followed by W1S and W2S, illustrating that these three sensors had great effects on distinguishing samples. The response results of the electronic tongue showed that the three sensory attributes of bitter, salty, and umami, as well as the richness of aftertaste, were more prominent, which contributed significantly to evaluating the taste profile and distinguishing among samples. Raw milk is an essential control point in the flavor formation process of stage 1 infant formula milk powder. Demineralized whey powder is the primary source of potential off-flavor components in hydrolyzed milk protein infant formula. This study revealed the quality characteristics and flavor differences of key additives in the production process of stage 1 infant formula milk powder, which could provide theoretical guidance for the quality control and sensory improvement of the industrialized production of infant formula. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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14 pages, 1331 KiB

Open AccessArticle

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

by Yehji Chung, Daeung Yu, Han Sub Kwak, Sung-Soo Park, Eui-Cheol Shin and Youngseung Lee

Foods 2022, 11(16), 2512; https://doi.org/10.3390/foods11162512 - 19 Aug 2022

Cited by 3 | Viewed by 2475

Abstract

Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conducted to evaluate the overall liking (OL) of the samples containing four different levels of salt and sugar contents without added MSG, while the second consumer test (n = 300) was designed to examine the effects of MSG on the samples containing reduced salt and sugar contents with the lowest observed OL in the first consumer test. The results showed that the intensity of the umami taste and saltiness of the samples increased, whereas sourness and bitterness were suppressed with added MSG. The samples with the lowest salt contents were observed to be acceptable to consumers after MSG addition, indicating a 23% reduction in sodium intake. Bitterness was partially masked, while sweetness, umami taste, and saltiness were the main factors affecting the OL after MSG addition. However, no consistent results of added MSG on the sensory attributes of samples with reduced sugar contents were observed, possibly indicating that the effect of umami taste on sweetness depends on the MSG concentration used or the type of food studied. This study could be beneficial to researchers who want to know the optimal level of MSG required to reduce the sodium or sugar contents in cooked food. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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12 pages, 2864 KiB

Open AccessArticle

Effects of Drying Methods on the Volatile Compounds of Alliummongolicum Regel

by Ledao Zhang, Shiying Cao, Junfang Li and Guoze Wang

Foods 2022, 11(14), 2080; https://doi.org/10.3390/foods11142080 - 13 Jul 2022

Cited by 7 | Viewed by 1705

Abstract

Allium mongolicum Regel (AMR) is a traditional Mongolian food. Various drying methods play an important role in foodstuff flavor. However, the effect of different drying methods on AMR is limited. In this study, freeze drying (FD), vacuum drying (VD), and hot-air drying (HAD) were applied to dry fresh AMR to a moisture content of 8% (wet basis); headspace gas chromatography mass spectrometry was adopted to identify volatile compounds in AMR; and principal component analysis and fingerprint similarity analysis based on the Euclidean distance was used to distinguish the fresh and three dried treatments. In total, 113 peaks were detected and 102 volatile compounds were identified. Drying causes significant changes to the amounts of volatile compounds in AMR, and the drying method plays a key role in determining which volatile compounds appear. Compared to FD, VD and HAD were more appropriate for drying AMR because the volatile compounds after VD and HAD were closer to those of fresh AMR. These findings can provide a scientific basis to help to preserve future seasonal functional food and aid in Mongolian medicine production. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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17 pages, 10648 KiB

Open AccessEditor’s ChoiceArticle

Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta

by Fosca Vezzulli, Gabriele Rocchetti, Milena Lambri and Luigi Lucini

Foods 2022, 11(6), 807; https://doi.org/10.3390/foods11060807 - 11 Mar 2022

Cited by 14 | Viewed by 3582

Abstract

An untargeted metabolomics approach combined with sensory analysis was used to depict the impact of different traditional Italian extraction methods (i.e., Espresso, Neapolitan, Moka) along with Filter, on Coffea arabica and Coffea canephora var. robusta beverages. To this aim, polyphenols, Maillard reaction products, and coffee metabolites were screened by high resolution mass spectrometry and elaborated through both unsupervised and supervised multivariate statistical approaches. Multivariate statistics showed a distinctive chemical profile for Espresso preparation, while Moka and Neapolitan were very similar. The orthogonal projection to latent structures and discriminant analysis allowed the identification of 86 compounds showing a high VIP discrimination score (i.e., > 0.8). The 2,5-dimethyl-3-(methyldithio)-furan was a marker for the Filter preparation, while 1,2-disinapoylgentiobiose characterized both Filter and Neapolitan extractions. Caffeine (known to be a bitter compound) accumulated highly in Filter vs. Espresso, although at the sensory profile, bitterness was more perceived in Espresso. Vegetal aroma carried by pyrazines, pyridines, and phenolic acids were markers of Espresso, with Robusta showing higher values than Arabica. Notwithstanding, our findings showed that the extraction process played a hierarchically higher role in driving the chemical composition of the beverages when compared to coffee species. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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13 pages, 476 KiB

Open AccessArticle

Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips

by Silvia Murillo, Ryan Ardoin, Evelyn Watts and Witoon Prinyawiwatkul

Foods 2022, 11(4), 540; https://doi.org/10.3390/foods11040540 - 14 Feb 2022

Cited by 7 | Viewed by 2728

Abstract

Catfish are the predominant U.S. aquacultural product. However, byproducts from filleting, including bones that are high in calcium, typically go to waste or are sold as a low-valued feed. This research evaluated the potential use of catfish bone powder (CBP; 21.07% calcium) as a food ingredient. Catfish fillet strips were dredged with a breading mix (CBPM) containing 0% (0CBPM), 10% (10CBPM), and 20% (20CBPM) CBP before frying. Consumers (N = 211) evaluated sensory liking (nine-point hedonic scale) and attribute intensity (JAR scale), emotions (check-all-that-apply), and purchase intent (PI, yes/no) of samples. Color and texture were measured instrumentally. CBP did not show any negative effects on liking scores, although crispiness was scored higher for 20CBPM (mean = 6.88) than 10CBPM (mean = 6.43). Positive emotions were most relevant to CBP-containing samples, with significantly higher rates of adventurous and understanding. Information about calcium fortification using CBP increased PI to 81.04% for the 10CBPM and 83.89% for the 20CBPM samples and showed a greater effect on Latin Americans/Hispanics than U.S. Americans. Consumers were not averse to the consumption of CBP which can contribute to sustainable nutrition through waste reduction. Successful calcium fortification of fried catfish dredged with 20% CBP did not compromise sensory liking and may be feasible in other products. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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16 pages, 7825 KiB

Open AccessArticle

The Effect of Combined Superheated Steam Roasting and Smoking on the Quality Characteristic of Alaska Pollack (Gadus chalcogrammus) Roe

by Gabriel Tirtawijaya, Jin-Hwa Lee, Jong-Su Jang, Do-Youb Kim, Jae-Hak Sohn and Jae-Suk Choi

Foods 2021, 10(12), 3047; https://doi.org/10.3390/foods10123047 - 8 Dec 2021

Cited by 2 | Viewed by 2463

Abstract

Alaska pollack roe (APR) is a protein source that is usually salted and fermented, containing a high salt content. Using a combination of superheated steam roasting and smoking, we developed a new low-salt ready-to-eat APR variant, whose quality characteristics we analyzed. The optimal conditions for roasting (216 °C for 4 min) and smoking (64 °C for 14 min) were obtained from sensorial attributes using response surface methodology. Under the optimal conditions, smoke-roasted APR had an overall acceptance (OA) score of 8.89. The combination of roasting and smoking significantly increased volatile basic nitrogen (VBN, 18.6%) and decreased the total bacterial count (TBC, 38.6%), while thiobarbituric acid reactive substances (TBARS) were not affected. Smoke-roasting APR also increased its nutritional content to 30% protein with 44% essential amino acids, and more than 40% DHA and EPA in 4.3% fat. During 30 days of storage, the OA, VBN, TBARS, and TBC values significantly changed with time and storage temperature (p < 0.05). The shelf life of the product was estimated to be 24 d. In conclusion, the combination of roasting and smoking APR could improve product quality and may be an alternative to diversify processed APR. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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Review

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19 pages, 1445 KiB

Open AccessReview

Influence of Peanut Varieties on the Sensory Quality of Peanut Butter

by Tapiwa Reward Sithole, Yu-Xiang Ma, Zhao Qin, Hua-Min Liu and Xue-De Wang

Foods 2022, 11(21), 3499; https://doi.org/10.3390/foods11213499 - 3 Nov 2022

Cited by 6 | Viewed by 7455

Abstract

Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars. Most of these breed improvement programs have been targeting attributes that involve peanut growth, productivity, drought and disease tolerance, and oil quality and content, with only a few articles focusing directly on improvements in peanut butter organoleptic qualities. There are numerous peanut cultivars on the market today, with widely differing chemical compositions and metabolite profiles, about which little is known concerning their suitability for making peanut butter. In this review, we detail how the numerous peanut varieties on the market today, with their genetically conferred physiochemical attributes, can significantly affect the sensory quality attributes of peanut butter, even in peanut butter processing lines with optimized processes. If other peanut butter processing parameters are held constant, variations in the chemical composition and metabolite profiles of peanuts have a significant impact on peanut butter color, flavor, texture, storage stability, shelf life, and overall product acceptance by consumers. Further research on breeding programs for peanut varieties that are specifically tailored for peanut butter production, and even more comprehensive research on the synergetic relationship between peanut chemical composition and peanut butter organoleptic quality, are still required. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties)

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