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Applied Sciences
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Novel Approaches for Improving Food Quality
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Novel Approaches for Improving Food Quality

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (1 September 2023) | Viewed by 7921

Special Issue Editors

Dr. Agnieszka Ciurzyńska

E-Mail Website
Guest Editor
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
Interests: freeze-drying; osmotic dehydration; pretreatment; hydrocolloids; gels; structure; properties of dried food; product design
Special Issues, Collections and Topics in MDPI journals
Dr. Monika Janowicz

E-Mail Website1 Website2
Guest Editor
Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Interests: sustainable food production; carbon footprint; structure; fruit waste; osmotic dehydration; food engineering; food design
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue is devoted to applying new approaches and solutions to improve food quality. Food quality and the factors that influence it is a broad concept. Both raw materials used in food production, as well as technological processes and innovative solutions, are important. The production of high-quality food has a huge impact on the health of society. The authors should demonstrate that the research they present concern solutions that improve food quality, with particular emphasis on the beneficial effects of these solutions on the final product. Consumers are becoming more and more aware and interested in purchasing high-quality products, so we believe that the participation of leading scientists able to present the latest solutions is really important.

Dr. Agnieszka Ciurzyńska
Dr. Monika Janowicz
Guest Editors

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Published Papers (4 papers)

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Research

17 pages, 2934 KiB  
Article
Modelling and Evaluation of the Effect of Pulsed Electric Fields and High Pressure Processing Conditions on the Quality Parameters of Osmotically Dehydrated Tomatoes
by Alexandros Katsimichas, George Dimopoulos, Efimia Dermesonlouoglou and Petros Taoukis
Appl. Sci. 2023, 13(20), 11397; https://doi.org/10.3390/app132011397 - 17 Oct 2023
Cited by 6 | Viewed by 998
Abstract
This study explores the osmotic dehydration (OD) of fresh-cut cherry tomatoes through the application of Pulsed Electric Fields (PEF) and High-Pressure (HP) pre-treatments. Untreated, PEF-treated (1.8 kV/cm, 0–300 pulses), and HP-treated (0–600 MPa, 5 min) tomatoes were subjected to osmotic dehydration at 35 [...] Read more.
This study explores the osmotic dehydration (OD) of fresh-cut cherry tomatoes through the application of Pulsed Electric Fields (PEF) and High-Pressure (HP) pre-treatments. Untreated, PEF-treated (1.8 kV/cm, 0–300 pulses), and HP-treated (0–600 MPa, 5 min) tomatoes were subjected to osmotic dehydration at 35 °C for up to 3 h. The results reveal that a 100-pulse PEF treatment and HP treatment at 600 MPa yielded optimal outcomes in terms of both OD enhancement (with effective moisture diffusion coefficients of 7.91 · 10−10 m2/s for PEF and 7.40 · 10−10 m2/s for HP-treated tomatoes compared to 5.17 · 10−10 m2/s for untreated samples) and product acceptability (achieving overall acceptance scores between 7 and 8). Applying PEF (100 pulses) and HP (600 MPa) pre-treatments reduced the water activity (aw) to 0.887 and 0.760, respectively, after 3 h of OD, compared to aw = 0.923 for untreated OD samples. The selection of these pre-treatment conditions enabled effective dehydration and quality retention, extending the shelf life by up to 40 days under chilled storage. Full article
(This article belongs to the Special Issue Novel Approaches for Improving Food Quality)
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21 pages, 1171 KiB  
Article
Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety
by Jolanta Kowalska, Dorota Miarka, Agata Marzec, Agnieszka Ciurzyńska, Monika Janowicz, Sabina Galus and Hanna Kowalska
Appl. Sci. 2023, 13(6), 3906; https://doi.org/10.3390/app13063906 - 19 Mar 2023
Cited by 2 | Viewed by 1631
Abstract
The main research objective of the work was to demonstrate that the low-temperature sous-vide method allows obtaining a culinary product with selected physical, chemical, microbiological, and sensory properties that are more favorable compared to the corresponding features of the product obtained by conventional [...] Read more.
The main research objective of the work was to demonstrate that the low-temperature sous-vide method allows obtaining a culinary product with selected physical, chemical, microbiological, and sensory properties that are more favorable compared to the corresponding features of the product obtained by conventional methods used in closed-type mass catering establishments, with the example of chicken breast. In addition, the aim was to demonstrate higher storage stability of culinary samples of chicken breast prepared by the sous-vide technique compared to samples prepared by conventional methods. The results confirm that the sous-vide method allows obtaining a product with the expected physical and chemical properties, comparable or even better with samples obtained by heat treatment methods, provided that high-quality raw materials and a high level of hygiene in the production process are used. Implementation of the innovative sous-vide method allows for extending the gastronomic offer of closed-type mass catering establishments with microbiologically safe dishes, desirable in sensory evaluation and stable during storage, which also allows for reducing the loss of prepared meals. Full article
(This article belongs to the Special Issue Novel Approaches for Improving Food Quality)
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17 pages, 2260 KiB  
Article
The Effect of Hybrid Drying Methods on the Quality of Dried Carrot
by Agnieszka Ciurzyńska, Monika Janowicz, Magdalena Karwacka, Sabina Galus, Jolanta Kowalska and Klaudia Gańko
Appl. Sci. 2022, 12(20), 10588; https://doi.org/10.3390/app122010588 - 20 Oct 2022
Cited by 11 | Viewed by 3364
Abstract
The study investigated the effect of a combination of drying techniques: convection, microwave, and freeze-drying, on selected physical properties of the dried material (carrot) to determine which form of hybrid drying is the best alternative to traditional freeze-drying. Carrots were dried by freeze-drying, [...] Read more.
The study investigated the effect of a combination of drying techniques: convection, microwave, and freeze-drying, on selected physical properties of the dried material (carrot) to determine which form of hybrid drying is the best alternative to traditional freeze-drying. Carrots were dried by freeze-drying, convection-drying, and microwave-drying as well as in hybrid methods: freeze-drying-convection, freeze-drying–microwave as well as convection–freeze-drying or microwave–freeze-drying. The color, porosity, shrinkage, water activity, dry matter content, and internal structure of carrots dried using various methods were examined. The dried samples obtained with the hybrid method were compared with those obtained with a single drying technique. Freeze-drying–microwave-drying (F-M) as an alternative drying method for freeze-drying allowed us to obtain dried material with a water activity similar (p < 0.05) to that of freeze-dried samples, at the same time reducing the duration of the process by 20 h. The combination of convection-drying methods with freeze-drying (K-F) and microwave-drying with freeze-drying (M-F) allowed us to obtain dried material with lower shrinkage than in the case of convection (K) or microwave (M) drying. Full article
(This article belongs to the Special Issue Novel Approaches for Improving Food Quality)
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12 pages, 732 KiB  
Article
Whey Protein Isolate-Based Edible Coatings Incorporated with Jojoba Oil as a Novel Approach for Improving the Quality of Fresh-Cut Root Parsley during Refrigerated Storage
by Sabina Galus, Magdalena Mikus, Agnieszka Ciurzyńska and Monika Janowicz
Appl. Sci. 2022, 12(18), 9023; https://doi.org/10.3390/app12189023 - 8 Sep 2022
Cited by 3 | Viewed by 1319
Abstract
In this paper, the effect of whey-protein-isolate-based edible coatings with the addition of jojoba oil at concentrations of 1 and 2% on the qualitative characteristics of fresh-cut root parsley was evaluated. Changes in hardness, color parameters, and the contents of polyphenols and flavonoids [...] Read more.
In this paper, the effect of whey-protein-isolate-based edible coatings with the addition of jojoba oil at concentrations of 1 and 2% on the qualitative characteristics of fresh-cut root parsley was evaluated. Changes in hardness, color parameters, and the contents of polyphenols and flavonoids over 28 days of refrigerated storage, as well as changes in structure, were examined. It was observed that fresh-cut parsley, uncoated and coated with a protein solution, was characterized by a decrease in hardness, from 59.32 and 59.88 to 50.98 and 48.33 N, respectively, while parsley coated with whey protein isolate with the addition of jojoba oil showed an increase in hardness during storage, from 56.28 to 66.23 N and from 52.17 to 60.49 for 1% and 2% of jojoba-oil-containing formulations, respectively. The L*, a*, and b* color parameters and hue angle mostly remained at similar levels, which indicate the maintenance of the desired color, but changes in the values were observed during storage. Parameter L* was between 79.56 and 85.33 in the control samples and between 72.54 and 84.19 in the coated samples. It was shown that the use of whey protein coatings and storage time had a positive impact on the contents of polyphenols and flavonoids in the fresh-cut parsley. The highest changes in polyphenols, from 3.13 to 9.82 mg GAE/g d.m., were observed for the samples coated with the formulation containing 1% of jojoba oil. The highest increase in flavonoid content, from 23.65 to 40.60 mg QE/g d.m., was observed for the samples coated with the film-forming solution with 2% of jojoba oil. Scanning electron microscopy showed a smaller number of pores in the vegetable tissue as a result of the coatings, and this was the most noticeable for the samples without the jojoba oil. Storage deteriorated the quality of the fresh-cut parsley surface, and the drying effect was visible. The use of protein coatings incorporated with jojoba oil modifies the quality characteristics of fresh-cut parsley, and this can find application in reducing the waste of minimally processed vegetables during storage. Full article
(This article belongs to the Special Issue Novel Approaches for Improving Food Quality)
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