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Foods
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Chemical, Physical and Physicochemical Changes during Food Heat Treatment
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Chemical, Physical and Physicochemical Changes during Food Heat Treatment

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

Deadline for manuscript submissions: closed (10 January 2023) | Viewed by 12401

Special Issue Editor

Dr. Milan Houśka

E-Mail Website
Guest Editor
Food Research Institute Prague, 102 00 Prague, Czech Republic
Interests: food science; food processing; food engineering
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

If heat-treated by special methods, raw materials of plant origin can cause chemical, physical and biochemical changes which can help to increase the content of healthy components in food. Furthermore, other technologies, especially high pressure, pulsed electric field, ultrasound, cold plasma and UV light treatments, can make the necessary changes for increasing the content of components important for human health.

Dr. Milan Houśka
Guest Editor

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.

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Keywords

  • heat processing
  • chemical components
  • biochemical components
  • sulforaphane
  • resveratrol
  • gingerol
  • shogaol

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Published Papers (4 papers)

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Research

17 pages, 7931 KiB  
Article
Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment
by Ruihan Yu, Lifeng Wang, Yanqiu Ma, Jingnan Zang, Mingmin Qing, Yujie Chi and Yuan Chi
Foods 2023, 12(4), 881; https://doi.org/10.3390/foods12040881 - 18 Feb 2023
Viewed by 2189
Abstract
In this study, differences in the protein content and functional and physicochemical properties of four varieties of egg white (EW) were studied by adding 4–10% sucrose or NaCl and then heating them at 70 °C for 3 min. According to a high-performance liquid [...] Read more.
In this study, differences in the protein content and functional and physicochemical properties of four varieties of egg white (EW) were studied by adding 4–10% sucrose or NaCl and then heating them at 70 °C for 3 min. According to a high-performance liquid chromatography (HPLC) analysis, the percentages of ovalbumin, lysozyme and ovotransferrin rose with an increase in the NaCl or sucrose concentration; however, the percentages of ovomucin and ovomucoid decreased. Furthermore, the foaming properties, gel properties, particle size, α-helixes, β-sheets, sulfhydryl groups and disulfide bond content also increased, whereas the content of β-turns and random coils decreased. In addition, the total soluble protein content and functional and physicochemical properties of black bone (BB) chicken and Gu-shi (GS) EWs were higher than those of Hy-Line brown (HY-LINE) and Harbin White (HW) Ews (p < 0.05). Subsequently, transmission electron microscopy (TEM) confirmed the changes in the EW protein structure in the four varieties of Ews. As the aggregations increased, the functional and physicochemical properties decreased. The protein content and functional and physicochemical properties of Ews after heating were correlated with the concentration of NaCl and sucrose and the EW varieties. Full article
(This article belongs to the Special Issue Chemical, Physical and Physicochemical Changes during Food Heat Treatment)
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15 pages, 4750 KiB  
Article
Acetic Acid Immersion Alleviates the Softening of Cooked Sagittaria sagittifolia L. Slices by Affecting Cell Wall Polysaccharides
by Yangyang Sun, Yanzhao Liu, Jie Li and Shoulei Yan
Foods 2023, 12(3), 506; https://doi.org/10.3390/foods12030506 - 22 Jan 2023
Cited by 2 | Viewed by 2109
Abstract
This study investigated the mechanism for acetic acid pretreatment to improve cell wall integrity and thereby enhance the hardness of cooked Sagittaria sagittifolia L. slices by affecting polysaccharides in the cell wall. Distilled water immersion and 0.6% acetic acid immersion (the solid/liquid ratio [...] Read more.
This study investigated the mechanism for acetic acid pretreatment to improve cell wall integrity and thereby enhance the hardness of cooked Sagittaria sagittifolia L. slices by affecting polysaccharides in the cell wall. Distilled water immersion and 0.6% acetic acid immersion (the solid/liquid ratio is 1:10) for 15 h at room temperature could result in the conversion of pectin through different reactions during thermal processing. Combined in situ and in vitro analysis demonstrated that acetic acid pretreatment could promote the interaction of cellulose microfiber or hemicellulose with RG-Ⅰ side chains during thermal processing of S. sagittifolia L. slices, promote the entanglement between linear pectin molecules and make hemicellulose show a lower molecular weight under cooking, making it easy to firmly bind to pectin, which resulted in texture changes. The findings may help improve the texture of thermally processed vegetables and fruits and deep processing of starchy vegetables. Full article
(This article belongs to the Special Issue Chemical, Physical and Physicochemical Changes during Food Heat Treatment)
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21 pages, 3977 KiB  
Article
Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods
by Hossam S. El-Beltagi, Rabab W. Maraei, Abeer E. El-Ansary, Adel A. Rezk, Abdallah Tageldein Mansour and Amina A. Aly
Foods 2022, 11(15), 2261; https://doi.org/10.3390/foods11152261 - 28 Jul 2022
Cited by 23 | Viewed by 3796
Abstract
Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, [...] Read more.
Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100 g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm−1) between the roasting methods used. The finding of the current investigation of roasting methods was that the fatty acid profiles were across methods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting method for the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health. Full article
(This article belongs to the Special Issue Chemical, Physical and Physicochemical Changes during Food Heat Treatment)
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21 pages, 4335 KiB  
Article
Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour
by Bin Dang, Wen-Gang Zhang, Jie Zhang, Xi-Juan Yang and Huai-De Xu
Foods 2022, 11(14), 2021; https://doi.org/10.3390/foods11142021 - 8 Jul 2022
Cited by 20 | Viewed by 3611
Abstract
In this study, to improve the processing performance of whole grain highland barley flour (whole grain HB flour), they were prepared by sand-roasting, far-infrared baking, steam explosion, and extrusion, and the effects of on functional properties and storage characteristics were measured. The results [...] Read more.
In this study, to improve the processing performance of whole grain highland barley flour (whole grain HB flour), they were prepared by sand-roasting, far-infrared baking, steam explosion, and extrusion, and the effects of on functional properties and storage characteristics were measured. The results indicated that sand-roasting, far-infrared baking, and steam explosion all caused cracks and honeycomb structures in the outer layer and endosperm of the highland barley. The XRD analysis results indicated that highland barley starch treated by far-infrared baking exhibited typical A-type crystal structure, while sand-roasting, steam explosion, and extrusion presented the typical V-type. The results of DSC analysis revealed that the onset temperature (To), peak temperature (Tp), gelatinization enthalpy (ΔH), peak viscosity (PV), trough viscosity (TV), and final viscosity (FV) decreased significantly, while the swelling power, water-holding capacity and oil-holding capacity increased significantly. During the storage period, the moisture content and lipase activity of the whole grain HB flour after thermal treatment remained at a low level; the fatty acid value, peroxide value, and malondialdehyde value increased; finally, the cooked whole grain HB flour was unstable during storage. The functional properties of whole grain HB flour can be improved by steam explosion, and will then have better storage stability. Full article
(This article belongs to the Special Issue Chemical, Physical and Physicochemical Changes during Food Heat Treatment)
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