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Current Trends in Food and Food Byproducts Processing
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Current Trends in Food and Food Byproducts Processing

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 29193

Special Issue Editor

Prof. Dr. Dariusz Dziki

E-Mail Website1 Website2
Guest Editor
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
Interests: food processing; milling; grinding; drying; baking; extrusion; bioactive compounds of food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food production has faced a number of different challenges in recent years. Climate change, the increasing world population, and the war in Ukraine have created a global food crisis. Moreover, the food industry produces enormous amounts of animal and plant byproducts, which generate many environmental problems. These byproducts can be processed into valuable food ingredients, becoming natural sources of nutritionally enhancing compounds with many positive health effects. This necessitates the introduction of new technologies with improved energy efficiency, water savings, and use of food byproducts, all of which are present trends in food processing. Many innovations have recently been proposed to obtain high-quality and healthier food.

This Special Issue aims to collect recent advances in current trends in food processing and especially experimental, theoretical, and computational research on current trends in the development and improvement food processes. Chemical and biochemical reaction processes, mass transfer, grinding, drying, separation and purification processes, nanotechnology in food processes, heat transfer systems, mixing and fluid processes, integrated process design and scale-up, process modeling, simulation, optimization, food control, and food quality are all topics that may be included in this issue. Both original research papers and reviews are invited to expand knowledge on current trends in food and food byproduct processing.

Prof. Dr. Dariusz Dziki
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.

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. Processes is an international peer-reviewed open access monthly 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 2400 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

  • emerging technologies
  • sustainable food processing
  • waste reduction
  • energy and water saving
  • food processing control
  • food quality
  • use of food byproducts

Published Papers (17 papers)

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Editorial

Jump to: Research, Review

6 pages, 188 KiB  
Editorial
Special Issue on “Current Trends in Food and Food Byproducts Processing”
by Dariusz Dziki
Processes 2024, 12(4), 704; https://doi.org/10.3390/pr12040704 - 30 Mar 2024
Viewed by 593
Abstract
The growing interest in healthy lifestyles has contributed to an increased demand for nutrient-rich foods, such as plant-based proteins, vitamins, and minerals [...] Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)

Research

Jump to: Editorial, Review

27 pages, 7905 KiB  
Article
Multi-Criteria Optimization Conditions for the Recovery of Bioactive Compounds from Levisticum officinale WDJ Koch Roots Using Green and Sustainable Ultrasound-Assisted Extraction
by Michał Plawgo, Sławomir Kocira and Andrea Bohata
Processes 2024, 12(2), 275; https://doi.org/10.3390/pr12020275 - 26 Jan 2024
Cited by 1 | Viewed by 571
Abstract
Given that ultrasound-assisted aqueous extraction is gaining importance within “green technology” and to increase the efficiency of extracting bioactive compounds from Levisticum officinale root waste, optimization of its parameters was undertaken. Multi-objective (multi-criteria) optimization can be an extremely promising tool not only for [...] Read more.
Given that ultrasound-assisted aqueous extraction is gaining importance within “green technology” and to increase the efficiency of extracting bioactive compounds from Levisticum officinale root waste, optimization of its parameters was undertaken. Multi-objective (multi-criteria) optimization can be an extremely promising tool not only for designing and analyzing the extraction process, but also for making process-control decisions. Therefore, the main objective of this study was to develop and optimize an environmentally friendly ultrasound-assisted extraction methodology for the aqueous extraction of bioactive compounds from the roots of Levisticum officinale, which are considered a by-product. The focus was on determining the optimal extraction conditions of the independent variables, such as solid–liquid ratio, extraction time and ultrasound power, so that the optimized extracts present the highest bioactive potential expressed in terms of levels of phenolic compounds, flavonoids, sugars and antioxidant potential. Based on the Pareto-optimal solution sets, it was found that to maximize the criteria, aqueous extraction should be carried out at a Levisticum officinale biomass/solvent ratio of 0.0643 g/mL for a time of 8.1429 to 9.0000 min, with ultrasound assistance of 162.8571 to 201.4286 W. Among the compromise solutions, the so-called “best efficient solution” was indicated as the solution for which the Euclidean distance from the ideal point of Utopia was the smallest (among all analyzed points of the collection), which had coordinates x1comp = 0.0750 g/mL, x2comp = 9.0000 min and x3comp = 214.2857 W. The results obtained will provide a valuable tool to assist in the decision-making process of controlling such an extraction process. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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13 pages, 2474 KiB  
Article
The Influence of Water Extraction Parameters in Subcritical Conditions and the Shape of the Reactor on the Quality of Extracts Obtained from Norway Maple (Acer platanoides L.)
by Piotr Kamiński, Marcin Gruba, Zygmunt Fekner, Katarzyna Tyśkiewicz and Zbigniew Kobus
Processes 2023, 11(12), 3395; https://doi.org/10.3390/pr11123395 - 09 Dec 2023
Viewed by 824
Abstract
The Box–Behnken experimental design was used to investigate the effect of subcritical water extraction parameters such as temperature, process duration, and extractor shape on the extract composition and antioxidant activity of Norway maple (Acer platanoides L.) bark extracts. Spectrophotometric (UV-Vis) techniques were [...] Read more.
The Box–Behnken experimental design was used to investigate the effect of subcritical water extraction parameters such as temperature, process duration, and extractor shape on the extract composition and antioxidant activity of Norway maple (Acer platanoides L.) bark extracts. Spectrophotometric (UV-Vis) techniques were employed to evaluate the total polyphenols (TPC) and flavonoids (TFC). The DPPH radical scavenging method was used to evaluate the antioxidant activity of the extracts. The yield of the process was evaluated through the utilization of response surface methodology (RSM). The total polyphenol and flavonoid contents, together with antioxidant activity, are highly dependent on water temperature. The influence of changes in the process duration and the shape of the pressure cell was not observed. A temperature increase from 110 °C to 170 °C caused a 8.9-fold increase in the polyphenol content, 7.2-fold increase in the flavonoid content, and 12.6-fold increase in the antioxidant activity. The highest values for polyphenols, flavonoids, and antioxidant activity occurred at a temperature of 170 °C, which is the upper limit of the temperature variability range for these studies. This study demonstrates the importance of the appropriate selection of extraction parameters in order to obtain the desired chemical composition of the extract. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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17 pages, 4369 KiB  
Article
Earthworm (Perionyx excavatus) Protein Hydrolysate: Hypoglycemic Activity and Its Stability for the Hydrolysate and Its Peptide Fractions
by Phong T. Bui, Khoa T. Pham and Tam D. L. Vo
Processes 2023, 11(8), 2490; https://doi.org/10.3390/pr11082490 - 19 Aug 2023
Viewed by 1194
Abstract
This study aims at exploring earthworm protein hydrolysate and its peptide fractions as a potential hypoglycemic agent by inhibiting α-amylase and α-glucosidase. Firstly, the best hydrolysis conditions to gain the hydrolysates with the highest α-amylase inhibitory activity (α-AIA) and α-glucosidase inhibitory activity (α-GIA) [...] Read more.
This study aims at exploring earthworm protein hydrolysate and its peptide fractions as a potential hypoglycemic agent by inhibiting α-amylase and α-glucosidase. Firstly, the best hydrolysis conditions to gain the hydrolysates with the highest α-amylase inhibitory activity (α-AIA) and α-glucosidase inhibitory activity (α-GIA) were figured out using a one-factor test. Next, the stability of the hypoglycemic activity of the hydrolysates and their 5 peptide fractions recovered using ultrafiltration membranes were assessed by employing the tests of in vitro digestion, thermal, and pH treatment. The results showed that at the best hydrolysis conditions, the hydrolysates exhibited α-AIA of 91.30 ± 2.51% and α-GIA of 44.69 ± 0.47%. Specifically, the <1 kDa peptide fraction from the hydrolysate expressed a greater α-AIA than that of acarbose, with nearly the same α-GIA as that of voglibose. The α-AIA and α-GIA of the hydrolysates and their fractions were enhanced after the in vitro digestion treatment, whereas they remained over 40% after the pH treatment in the range of 1 to 11 or heat treatment at 100 °C for 180 min. These data provide the preliminary evidence to develop the earthworm protein hydrolysate and its peptide fractions in functional food or nutraceutical products with hypoglycemic activity. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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11 pages, 2052 KiB  
Article
Effects of High-Intensity Ultrasound Pretreatment on the Exopolysaccharide Concentration and Biomass Increase in Cheese Whey Kefir
by Ismael A. Encinas-Vazquez, Esther Carrillo-Pérez, Abraham R. Mártin-García, Carmen L. Del-Toro-Sánchez, Enrique Márquez-Ríos, Luis J. Bastarrachea and José C. Rodríguez-Figueroa
Processes 2023, 11(7), 1905; https://doi.org/10.3390/pr11071905 - 25 Jun 2023
Cited by 2 | Viewed by 1140
Abstract
Cheese whey (CW) is the liquid by-product of cheese and yogurt making. This potential pollutant has high-quality nutrients exploitable through fermentation processes. Using high-intensity ultrasound on dairy products has shown several technological advantages for bioprocesses. Therefore, this study aimed to investigate the effect [...] Read more.
Cheese whey (CW) is the liquid by-product of cheese and yogurt making. This potential pollutant has high-quality nutrients exploitable through fermentation processes. Using high-intensity ultrasound on dairy products has shown several technological advantages for bioprocesses. Therefore, this study aimed to investigate the effect of high-intensity ultrasound (HIUS) on kefir grains biomass increase and specific metabolites in CW kefir. Fresh CW was ultrasonicated at 9.0 ± 2.7 and 18.0 ± 3.0 W/cm2 for 30 and 180 s, inoculated with kefir grains, and fermented for 40 h. Total exopolysaccharide production, kefir grains biomass increase, titratable acidity, pH, and soluble solids were analyzed every 8 h. CW pretreated with 18.0 ± 3.0 W/cm2 for 180 s and fermented for 16 h had significantly higher (p < 0.05) total exopolysaccharide concentration than the control: 212.7 ± 0.0 and 186.6 ± 0.0 mg/L, respectively. Ultrasonicated CW at 18 W/cm2 for 30 and 180 s at 24 h fermentation time had significantly higher kefir grains biomass (p < 0.05) than the control: 44.2 ± 0.8 and 43.6 ± 0.9 g/L, and 40.5 ± 0.4 g/L, respectively. Fresh CW pretreated with HIUS enhanced the biosynthesis of kefir beverage total exopolysaccharides concentration and kefir grains biomass. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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20 pages, 2259 KiB  
Article
Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals
by Hayat Bourekoua, Fairouz Djeghim, Radia Ayad, Ayoub Benabdelkader, Abdelbasset Bouakkaz, Dariusz Dziki and Renata Różyło
Processes 2023, 11(3), 813; https://doi.org/10.3390/pr11030813 - 09 Mar 2023
Viewed by 2211
Abstract
The purpose of this work is to develop two types of dietary supplements for celiac (energy-rich and fiber-rich bars) as well as to optimize the formulations of bars made from puffed and non-puffed cereals. To optimize the combination of components, a mixture design [...] Read more.
The purpose of this work is to develop two types of dietary supplements for celiac (energy-rich and fiber-rich bars) as well as to optimize the formulations of bars made from puffed and non-puffed cereals. To optimize the combination of components, a mixture design was created. Based on sensory evaluation, optimal bars were selected, which were then evaluated in terms of biochemical properties, color and antioxidant properties. The main results indicate that the combination of 37.5 g of cereals, 22.5 g of seeds, and 40 g of binder is optimal for the energy bars with non-puffed cereals, followed by 54.57 g of cereals, 10.43 g of seeds, and 35 g of a binder for fiber-rich bars with non-puffed cereals. In contrast, the optimal recipe for energy bars with puffed cereals consisted of 35.42 g of cereals, 20.07 g of seeds, and 44.51 g of binder, and for fiber-rich bars with puffed cereals, it consisted of 50 g of cereals, 15 g of seeds, and 35 g. The biochemical composition indicates that fiber-rich bars are also energetic, with more than 300 kcal/100 g. All bars are rich in antioxidants, with total polyphenol values exceeding 4.97 mg GAE/g d.w. Customers prefer the bars with puffed cereal the most. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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11 pages, 875 KiB  
Article
Effect of Air-Drying and Freeze-Drying Temperature on the Process Kinetics and Physicochemical Characteristics of White Mulberry Fruits (Morus alba L.)
by Andrzej Krzykowski, Dariusz Dziki, Stanisław Rudy, Renata Polak, Beata Biernacka, Urszula Gawlik-Dziki and Emilia Janiszewska-Turak
Processes 2023, 11(3), 750; https://doi.org/10.3390/pr11030750 - 03 Mar 2023
Cited by 5 | Viewed by 1680
Abstract
Mulberry fruits (MF) contain many biologically active compounds beneficial for human health. In particular, in the literature, there are no studies on the kinetics of the freeze-drying of MF and the effect of the process temperature on the properties of dried fruits. The [...] Read more.
Mulberry fruits (MF) contain many biologically active compounds beneficial for human health. In particular, in the literature, there are no studies on the kinetics of the freeze-drying of MF and the effect of the process temperature on the properties of dried fruits. The objective of this study was to ascertain how freeze-drying (FD) and air-drying temperature affected the kinetics of dehydration and chosen physicochemical parameters of MF. Both temperature and dehydration methods significantly influenced the drying rate and properties of MF. The Midilli model was the best fitted to the experimental data of the course of drying curves and with the lowest values of mean-square error. The highest lightness and yellowness were noted for freeze-dried fruit, whereas air-dried MF were characterized by the highest redness. An increase in drying temperature significantly changed the color of fruits and led to the degradation of L-ascorbic acid content. The highest content of L-ascorbic acid was found in fresh fruits (214 ± 4 mg/100 g dry mass (DM)) and freeze-dried fruits at 30 °C (182 ± 3 mg/100 g DM). Both FD and AD drying significantly reduced the content of this compound. The lowest reduction in L-ascorbic acid was observed for freeze-dried fruits. Fruits freeze-dried at 30 °C showed the highest content of total phenolics and antioxidant capacity. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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13 pages, 2294 KiB  
Article
Mathematical Modeling and Optimization of Ultrasonic Pre-Treatment for Drying of Pumpkin (Cucurbita moschata)
by Sven Karlović, Filip Dujmić, Suzana Rimac Brnčić, Marija Badanjak Sabolović, Antonela Ninčević Grassino, Marko Škegro, Marko Adrian Šimić and Mladen Brnčić
Processes 2023, 11(2), 469; https://doi.org/10.3390/pr11020469 - 03 Feb 2023
Cited by 4 | Viewed by 1554
Abstract
Innovations in food drying processes are usually aimed at reducing drying time and improving the overall properties of dried products. These are important issues from an economic and environmental point of view and can contribute to the sustainability of the whole process. In [...] Read more.
Innovations in food drying processes are usually aimed at reducing drying time and improving the overall properties of dried products. These are important issues from an economic and environmental point of view and can contribute to the sustainability of the whole process. In this study, the effects of ultrasonic treatment on the drying kinetics of pumpkin pulp are investigated, and mathematical models to predict the drying kinetics are analyzed and optimized. The results show that ultrasonic pretreatment significantly reduces drying time from 451 to 268 min, with optimal processing parameters at 90% of the maximum ultrasonic power and a processing time of 45 min. The total color change of the samples was the lowest at the obtained optimal processing parameters. Based on the values (RMSE and R2) of the investigated mathematical drying models, it was found that the Weibull model is the best fit for the experimental data and is considered suitable for the drying kinetics of ultrasonically pretreated pumpkin samples. In this study, an artificial neural network with 15 neurons in hidden layers was also used to model the drying process in combination with ultrasound pretreatment. The network had a performance of 0.999987 and the mean square error was 8.03 × 10−5, showing how artificial neural networks can successfully predict the effects of all tested process variables on the drying time/moisture ratio. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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16 pages, 2205 KiB  
Article
Strawberry Variety Influences the Effectiveness of Postharvest Treatment with Gaseous Ozone: Impact on the Physicochemical, Microbiological, and Bioactive Properties of the Fruit
by Fabio Macías-Gallardo, Carlos G.-M. Barajas-Díaz, Ana Isabel Mireles-Arriaga and César Ozuna
Processes 2023, 11(2), 346; https://doi.org/10.3390/pr11020346 - 20 Jan 2023
Cited by 2 | Viewed by 2140
Abstract
The aim of this research was to evaluate the influence of strawberry variety on the effectiveness of ozone application on the harvested fruit during 12 days of storage. Batches (400 g) of strawberries of the San Andreas (SA) and Camino Real (CR) varieties [...] Read more.
The aim of this research was to evaluate the influence of strawberry variety on the effectiveness of ozone application on the harvested fruit during 12 days of storage. Batches (400 g) of strawberries of the San Andreas (SA) and Camino Real (CR) varieties were stored at 10 ± 0.2 °C and exposed to gaseous ozone (0, 0.3, and 1.0 ppm) for 24 h. After the ozone exposure, the strawberries continued to be stored under refrigeration until the end of the experiment. Samples were taken daily and measurements were carried out on their physicochemical properties (weight loss, hardness, color, pH, and total soluble solids), microbiological profile (mesophilic aerobes, molds, and yeasts), bioactive compounds (total phenolic compounds and total anthocyanins), and antioxidant capacity. The obtained experimental kinetics were modeled using a first-order kinetic model. Independent of the strawberry variety, the 0.3 ppm ozone treatment generally showed the best results for most of the quality parameters evaluated. On the other hand, strawberries exposed to 1.0 ppm suffered some negative effects on fruit preservation, mainly regarding their physicochemical properties. Importantly, the CR variety presented less negative effects of gaseous ozone application compared to SA, especially in terms of weight loss, color, hardness, and anthocyanins. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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18 pages, 2451 KiB  
Article
ELISA Based Immunoreactivity Reduction of Soy Allergens through Thermal Processing
by Akshaya Ravindran and Hosahalli S. Ramaswamy
Processes 2023, 11(1), 93; https://doi.org/10.3390/pr11010093 - 29 Dec 2022
Cited by 1 | Viewed by 2152
Abstract
Allergens are proteins and are, therefore, likely to be denatured when subjected to thermal treatment. Traditional cooking has so far been able to reduce allergen sensitivity by around 70–90%. This study was aimed at evaluating the effect of a broad range of thermal [...] Read more.
Allergens are proteins and are, therefore, likely to be denatured when subjected to thermal treatment. Traditional cooking has so far been able to reduce allergen sensitivity by around 70–90%. This study was aimed at evaluating the effect of a broad range of thermal treatments on the reduction of soy immunoreactivity (IR) in a 5% slurry using a sandwich ELISA technique. Cooking at 100 °C (10–60 min) and different thermal processing conditions, such as in commercial sterilization (with a process lethality (Fo) between 3 and 5 min) and selected severe thermal processing conditions (Fo > 5 and up to 23 min) were used in the study to evaluate their influence on allergen IR. Based on an IR comparison with an internal soy allergen standard, the allergen concentration in the untreated soy sample was calculated to be equivalent to 333 mg/kg (ppm). Cooking conditions only reduced the IR sensitivity to about 10 mg/kg (~1.5 log reductions), while the thermal processing treatments lowered the allergen IR up to 23 × 10−3 mg/kg (or 23 ppb) (>4 log reductions). FTIR analysis indicated significant changes in protein structure resulting from the thermal processing treatments, with a higher degree of allergen reduction corresponding with a higher value of random coil percentages. The influence of process severity on color and rheological properties was, however, minimal. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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18 pages, 1808 KiB  
Article
Encapsulation of Formosa Papaya (Carica papaya L.) Seed Extract: Physicochemical Characteristics of Particles, and Study of Stability and Release of Encapsulated Phenolic Compounds
by Mércia da Silva Mesquita, Priscila Dayane de Freitas Santos, Augusto Tasch Holkem, Marcelo Thomazini and Carmen Silvia Favaro-Trindade
Processes 2023, 11(1), 27; https://doi.org/10.3390/pr11010027 - 23 Dec 2022
Cited by 2 | Viewed by 2829
Abstract
Papaya seeds are a promising source of phenolic compounds, but these are unstable, and the papaya extract has a bitter taste. This study aimed to encapsulate papaya seed extracts at different maturation levels, and to characterize the obtained microparticles for their physicochemical properties, [...] Read more.
Papaya seeds are a promising source of phenolic compounds, but these are unstable, and the papaya extract has a bitter taste. This study aimed to encapsulate papaya seed extracts at different maturation levels, and to characterize the obtained microparticles for their physicochemical properties, chemical stability and release of bioactives. Extracts of papaya (unripe and ripe) seeds were spray-dried using concentrations of 0, 15 and 30% of maltodextrin and inlet air temperatures of 130 and 150 °C. The powders were analyzed for yield, moisture, Aw, hygroscopicity, dispersibility, color parameters, morphology, mean diameter, total phenolics, antioxidant activity, stability during storage and release of phenolics in simulated gastrointestinal fluids. Powders produced with maltodextrin showed better results regarding particle diameter, hygroscopicity, dispersibility, and phenolic stability during storage. All powders showed antioxidant action and significant values of total phenolic compounds. Samples without maltodextrin underwent caking. Drying temperatures had little influence on the characteristics of the powders. Encapsulated phenolic compounds were released in large amounts in the intestinal phase (86.6–100%). Powders produced with unripe seeds, 15% of maltodextrin and an inlet air temperature of 130 °C showed the best results. Thus, encapsulation was efficient, and encapsulated papaya seed extract has potential for food application as a natural additive. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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12 pages, 1915 KiB  
Article
Effect of Inclusion of Date Press Cake on Texture, Color, Sensory, Microstructure, and Functional Properties of Date Jam
by Nashi K. Alqahtani, Tareq M. Alnemr, Abdelrahman R. Ahmed and Salim Ali
Processes 2022, 10(11), 2442; https://doi.org/10.3390/pr10112442 - 18 Nov 2022
Cited by 9 | Viewed by 1752
Abstract
Date press cake (DPC) is a by-product of the date syrup industry with a high content of dietary fibers, minerals, and antioxidant compounds. Accordingly, the present study aimed to evaluate the inclusion of DPC on the color parameters, texture profile, sensory evaluation, microstructure [...] Read more.
Date press cake (DPC) is a by-product of the date syrup industry with a high content of dietary fibers, minerals, and antioxidant compounds. Accordingly, the present study aimed to evaluate the inclusion of DPC on the color parameters, texture profile, sensory evaluation, microstructure properties, total phenolics, and antioxidant capacity of date jam. The DPC was included in the preparation of date jam in an increasing level of 0, 3, 6, 9, and 12% (w/w). The results revealed that increasing DPC levels significantly increased the hardness, cohesiveness, adhesiveness, and chewiness properties of date jam. The increase in DPC inclusion levels significantly decreased the L* values and increased the a*, b*, and ΔE values of the jam. The DPC addition significantly increased the phenolics content and antioxidant capacity in a dose-dependent manner and the highest value reported in the jam contained 12% DPC by 40.02 and 11.50% compared to the control, respectively. The scanning electron microscopy results revealed that the addition of DPC up to 9% resulted in a jam surface with a denser network, homogeneous structure, and without cracks and pores, indicating improvement in the morphological properties. The sensory evaluation results showed that date jam prepared with 9% DPC had the highest overall acceptability score. This study revealed the potential use of DPC in date jam formulation up to 9% as a natural, functional, and low-cost ingredient to improve the jam’s textural properties, antioxidant capacity, and overall acceptability. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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13 pages, 1146 KiB  
Article
Development of FT-NIR Technique to Determine the Ripeness of Sweet Cherries and Sour Cherries
by Marietta Fodor
Processes 2022, 10(11), 2423; https://doi.org/10.3390/pr10112423 - 16 Nov 2022
Cited by 3 | Viewed by 1076
Abstract
The FT-NIR technique was used for the rapid and non-destructive determination of sweet cherry and sour cherry ripeness. Titratable acidity (A), water-soluble total solids (SSC), total anthocyanin (TA) content and calculated maturity index (SSC/A = MI) were used as reference values. PLS correlations [...] Read more.
The FT-NIR technique was used for the rapid and non-destructive determination of sweet cherry and sour cherry ripeness. Titratable acidity (A), water-soluble total solids (SSC), total anthocyanin (TA) content and calculated maturity index (SSC/A = MI) were used as reference values. PLS correlations were validated by seven-fold cross-validation (RMSECV for different parameters: DM = 1.25%, w/w; A = 0.14%, w/w; SSC = 0.97%, w/w; TA = 17.5 g/100 mL; MI = 1.66) and test-validation (RMSEP for different parameters: DM = 1.46%, w/w; A = 0.19%, w/w; SSC = 0.99%, w/w; TA = 17.5 g/100 mL; MI = 1.59). Different discriminant analyses and support vector machine (SVM) classifications were performed for each parameter. The quadratic discriminant analysis (QDA) was found to be the best pattern recognition method. A maturity degree (MD) was developed based on the reference values, which classified the samples into mature and immature categories with an accuracy of 98.44%. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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12 pages, 1682 KiB  
Article
Providing Antimicrobial Properties to Cardboard Food Packaging by Coating with ZnO, TiO2, and SiO2—Water-Based Varnish Nanocomposites
by Tomislav Hudika, Nevijo Zdolec, Marta Kiš and Tomislav Cigula
Processes 2022, 10(11), 2285; https://doi.org/10.3390/pr10112285 - 04 Nov 2022
Cited by 1 | Viewed by 1669
Abstract
Packaging acts like a bond between visual communication and production technology. Packaging material is often coated to enhance visual appearance and some protective features. The COVID pandemic changed consumers’ behavior and understanding of the importance regarding the antimicrobial properties of goods that come [...] Read more.
Packaging acts like a bond between visual communication and production technology. Packaging material is often coated to enhance visual appearance and some protective features. The COVID pandemic changed consumers’ behavior and understanding of the importance regarding the antimicrobial properties of goods that come in contact with hands. The aim of this research is to investigate and determine the antimicrobial properties of nanocomposite coatings which include nanosized zinc oxide (ZnO), titanium dioxide (TiO2), and silicon dioxide (SiO2). For the purpose of this research, a lithographic printed packaging was coated with a nanocomposite composed of flexographic water-based varnish with incorporated ZnO, TiO2, and SiO2 nanosized particles. A total of eight modulations were presented and compared to the lone water-based varnish. The results have shown that applying nanocomposites will increase the total surface free energy of the packaging surface but will decrease the polar component of the surface free energy leading to lower hydrophilic properties. Both nanocomposite types showed that the increase in the nanoparticle weight ratio leads to higher protection benefits. Nanocomposites with ZnO have better antimicrobial activity than the ones with TiO2. The Hybrid/Z (ZnO + SiO2) significantly improved the antimicrobial capacity of water-based varnish, primarily against the ubiquitous foodborne pathogen Listeria monocytogenes. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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17 pages, 4187 KiB  
Article
Protective Effect of Ultrasound-Processed Amazonian Sapota-do-Solimões (Quararibea cordata) Juice on Artemia salina Nauplii
by Rhonyele Maciel da Silva, Thaiz Batista Azevedo Rangel Miguel, Emilio de Castro Miguel, Pedro Henrique Campelo, Fabiano A. N. Fernandes and Sueli Rodrigues
Processes 2022, 10(9), 1880; https://doi.org/10.3390/pr10091880 - 16 Sep 2022
Cited by 2 | Viewed by 1619
Abstract
Juice processing by non-thermal technology has been extensively studied, aiming at microbial inactivation and quality improvement. However, the knowledge about the possible toxic effects that those technologies can produce in foodstuffs due to the production of reactive oxygen species is still unknown. In [...] Read more.
Juice processing by non-thermal technology has been extensively studied, aiming at microbial inactivation and quality improvement. However, the knowledge about the possible toxic effects that those technologies can produce in foodstuffs due to the production of reactive oxygen species is still unknown. In this study, sapota-do-Solimões juice processed by ultrasound (2, 6, and 10 min) was evaluated by a toxicity test and protective effect through stress biomarkers (catalase, superoxide dismutase, and lipid peroxidation) using Artemia salina nauplii. The non-thermal processed juice was nontoxic to A. salina. However, the juice fibers imparted some damage to the animal’s body. The ultrasound-processed juice (2 and 6 min) decreased the A. salina mortality to 30% compared to the control assay with H2O2 where mortality was 80% after 48 h of exposure. However, after 72 h of exposure, the A. salina was entirely degraded by H2O2-induced toxicity. Furthermore, the catalase and superoxide dismutase presented the highest activity after A. salina was exposed to the unprocessed juice. Thus, sapota-do-Solimões juice processed by the ultrasound could promote a protective effect on A. salina, revealing this technology’s potential to enhance juice features without toxicity. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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14 pages, 1003 KiB  
Article
From Sweet Corn By-Products to Carotenoid-Rich Encapsulates for Food Applications
by Jelena Vulić, Vanja Šeregelj, Vesna Tumbas Šaponjac, Milica Karadžić Banjac, Strahinja Kovačević, Olja Šovljanski, Gordana Ćetković, Jasna Čanadanović-Brunet, Lidija Jevrić and Sanja Podunavac-Kuzmanović
Processes 2022, 10(8), 1616; https://doi.org/10.3390/pr10081616 - 16 Aug 2022
Cited by 3 | Viewed by 1408
Abstract
In the present study, carotenoids were recovered from processing sweet corn by-products (SCB). The total carotenoid content determined in the SCB extract was 1.19 mg/100 g DW, and the principal carotenoids identified by the HPLC technique were zeaxanthin, β-cryptoxanthin and lutein. Freeze- and [...] Read more.
In the present study, carotenoids were recovered from processing sweet corn by-products (SCB). The total carotenoid content determined in the SCB extract was 1.19 mg/100 g DW, and the principal carotenoids identified by the HPLC technique were zeaxanthin, β-cryptoxanthin and lutein. Freeze- and spray-drying techniques were applied for the encapsulation of SCB extract; for this purpose, four different wall materials were used: two proteins (soy and pea) and two carbohydrates (maltodextrin and inulin). The physicochemical characteristics of eight encapsulates were determined to assess their stability. The obtained results indicate that, by using the freeze-drying method, better water activity, moisture content as well as encapsulation efficiency were achieved. Spray-drying resulted in better flowing properties. All obtained encapsulates were microbiologically safe for food applications due to the fact that the obtained results are in agreement with the requirements for consumer safety, i.e., for further food applications and scale-up processes. Chemometric classification and ranking techniques were applied to observe potential grouping among the investigated encapsulates and to select the most favorable encapsulates regarding the used wall materials and encapsulation techniques for the assessment of sustainability in food products. The most suitable wall material and encapsulation technique for the assessment of sustainability in food products was produced by freeze-drying pea protein as a wall material (FDP). Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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Review

Jump to: Editorial, Research

29 pages, 1481 KiB  
Review
Processing Strategies for Extraction and Concentration of Bitter Acids and Polyphenols from Brewing By-Products: A Comprehensive Review
by Klycia Fidélis Cerqueira e Silva, Monique Martins Strieder, Mariana Barreto Carvalhal Pinto, Maurício Ariel Rostagno and Miriam Dupas Hubinger
Processes 2023, 11(3), 921; https://doi.org/10.3390/pr11030921 - 17 Mar 2023
Cited by 4 | Viewed by 3465
Abstract
Annually, 221 million tons of agro-food by-products are generated worldwide, causing diverse environmental issues due to incorrect discharge. Hot trub, spent hops, brewer’s spent grains, and brewer’s spent yeast are the by-products produced in the beer manufacturing chain. These by-products contain fibers, proteins, [...] Read more.
Annually, 221 million tons of agro-food by-products are generated worldwide, causing diverse environmental issues due to incorrect discharge. Hot trub, spent hops, brewer’s spent grains, and brewer’s spent yeast are the by-products produced in the beer manufacturing chain. These by-products contain fibers, proteins, polyphenols, essential oils, and taste compounds, presenting high possibilities of use as alternative raw materials. In this review, we compiled the knowledge gaps of brewing by-product reuse, from phytochemical compound extractions to concentration approaches, mainly concerning bitter acids and polyphenols. Moreover, we assessed and discussed the emerging technologies and alternative solvents that have allowed for higher extraction yields. We illustrated the importance of purification and concentration steps of non-destructive methods for added value in products from reuse approaches. Finally, we showed the relevance of scale-up and economic feasibility studies in order to encourage the implementation of facilities that produce bitter acids and polyphenols from alternative sources such as hot trub and spent hops. Full article
(This article belongs to the Special Issue Current Trends in Food and Food Byproducts Processing)
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