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Advances in Food and Food By-Products Analysis: Physical Characterization and Nutrient Analysis

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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 (21 March 2023) | Viewed by 9255

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Dr. Magdalena Wirkowska-Wojdyła

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Guest Editor

Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland
Interests: food chemistry; lipid chemistry; methods of fat modification; thermal analysis of food; differential scanning calorimetry

Special Issue Information

Dear Colleagues,

The various properties or parameters that define the quality of food and food by-products can be divided into five groups: colour, structure, texture, rheology and interfacial properties, and composition. There is a range of instrumental methods for objective characterization and measuring of food and food by-products’ structures, physical properties, and nutrient analyses. Various types of modern food analytical techniques have been developed, including chromatography, spectroscopy, rheological techniques, thermal methods, and sensory evaluation to meet the challenge of providing information on the diverse components of these complex food materials. These methods are useful for applications such as new product development, benchmarking, reformulation, and specification. The objective of this Special Issue is to present the procedures and analytical techniques used to analyze physical parameters and the nutrient content of food. Suggested research problems include, but are not limited to, the following topics:

Thermal properties of food;
Sensory evaluation techniques;
Analysis of structure, texture, and rheology of food;
Application of modern techniques to study specific food and food by-products’ components;
Stability of food; and
Water activity of food.

Dr. Magdalena Wirkowska-Wojdyła
Guest Editor

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Keywords

nutrient analysis
physical properties
food components
texture and structure
instrumental methods
food by-products

Published Papers (5 papers)

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Research

16 pages, 3074 KiB

Open AccessArticle

Application of Response Surface Methodology to Optimize the Extraction Process of Bioactive Compounds Obtained from Coffee Silverskin

by Rita Brzezińska, Magdalena Wirkowska-Wojdyła, Iga Piasecka and Agata Górska

Appl. Sci. 2023, 13(9), 5388; https://doi.org/10.3390/app13095388 - 26 Apr 2023

Cited by 5 | Viewed by 1634

Abstract

The present research focused on the extraction optimization of bioactive compounds from coffee silverskin (CS), a by-product generated in large amounts worldwide during the coffee roasting process. The effect of the different extraction conditions has been investigated by the exploitation of the response surface methodology (RSM). The antioxidant activity assays, such as ABTS and FRAP, total phenolics content (TPC), browning index (BI), and chromatographic analysis of caffeine and chlorogenic acids contents have been performed to evaluate the CS extracts characteristics. The most favorable extraction conditions on the maximum recovery of antioxidant bioactive compounds were found to be as follows: 50% aqueous solution of ethanol (v/v) in solvent solid ratio of 45 mL/g CS, during 30 min at 60 °C. The CS extract prepared in this extraction variant reached the values for ABTS, FRAP, TPC, and BI approximately 101.6 µmol Trolox/g d.m. CS, 132.3 µmol Fe (II)/g d.m. CS, 52.3 µmol GAE (gallic acid equivalent) per g d.m. CS, and 0.3, respectively. Additionally, this extract is rich in caffeine (6 mg/g d.m. CS) and chlorogenic acids (0.22 mg/g d.m. CS). In conclusion, this research demonstrates that CS could be considered as a valuable by-product of bioactive compounds with potential applications in the food industry. Full article

(This article belongs to the Special Issue Advances in Food and Food By-Products Analysis: Physical Characterization and Nutrient Analysis)

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18 pages, 598 KiB

Open AccessArticle

Evaluation of the Effect of Sage (Salvia officinalis L.) Preparations on Selected Quality Characteristics of Vacuum-Packed Chicken Meatballs Containing Mechanically Separated Meat

by Aneta Cegiełka, Marta Chmiel, Elżbieta Hać-Szymańczuk and Dorota Pietrzak

Appl. Sci. 2022, 12(24), 12890; https://doi.org/10.3390/app122412890 - 15 Dec 2022

Cited by 3 | Viewed by 1685

Abstract

The aim of this study was to compare the effects of various forms of sage (Salvia officinalis L.) preparations on the quality characteristics of vacuum-packed chicken meatballs containing mechanically separated meat (MSM) from chickens during storage (+4 °C, 14 days). The meatballs tested in this study were prepared as follows: (1) without the addition of sage (control), (2) with 1.0% of dried sage (SD), (3) with 2.0% of 40% (v/v) sage ethanol extract (SEE40), (4) with 2.0% of 70% (v/v) sage ethanol extract (SEE70), and (5) with 0.1% of sage essential oil (SEO). The meatballs were assessed at weekly intervals for lipid oxidation, microbial quality, color parameters, selected organoleptic attributes, and other quality features. During storage, the lipid oxidation processes in the meatballs were slowed down by all the tested sage preparations, but the most effective slowdown was caused by sage ethanol extracts. On day 14, the values of thiobarbituric-acid-reactive substances determined in the SEE40 and SEE70 products (0.210 mg malondialdehyde [MDA]/kg and 0.233 mg MDA/kg, respectively) were significantly (p < 0.05) lower than that in the control (0.659 mg MDA/kg). Considering all the investigated microbial groups, the best antimicrobial activity was observed in the SEE70 and SEO products. On day 14, there were no significant (p > 0.05) changes in the aroma of the tested chicken meatballs, and only the SEO product showed significantly (p < 0.05) poorer appearance and color than the control. In conclusion, among the various sage preparations used in vacuum-packed chicken meatballs with MSM, SEE70 may be recommended to manufacturers. Full article

(This article belongs to the Special Issue Advances in Food and Food By-Products Analysis: Physical Characterization and Nutrient Analysis)

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10 pages, 954 KiB

Open AccessArticle

Assessment of the Possibility of Using Poppy Seed Cake for the Production of Oat Cookies

by Agata Blicharz-Kania, Agnieszka Starek-Wójcicka and Dariusz Andrejko

Appl. Sci. 2022, 12(19), 9966; https://doi.org/10.3390/app12199966 - 04 Oct 2022

Cited by 2 | Viewed by 1853

Abstract

The aim of the study was to investigate the properties of oat cookies fortified with poppy seed cake. The modification of the recipe and the supplementation with the by-product improved the nutritional value and maintained the overall sensory acceptability of the analyzed material. An increase in the amount of the poppy seed cake formulation (up to 15%) was accompanied by significant increases in the contents of individual components: protein (from 12.43 to 14.09%), fat (from 6.34 to 6.98%), and crude fiber (from 2.32 to 3.62%) compared to the control sample. In turn, the moisture level (from 34.8 to 32.86%) and the content of soluble sugars (from 18.7 to 16.15%) decreased. The addition of the poppy seed cake changed the texture properties of the product. Oat cakes supplemented with poppy seed cake were characterized by higher hardness and chewiness values and lower cohesiveness. The aroma and palatability of the product achieved greater acceptability with increasing amounts of poppy seed cake, whereas an opposite tendency was observed for changes in the appearance and texture of the modified oat cookies. The highest sensory rates were achieved by the sample containing 10% poppy seed cake. Cookies produced according to this recipe are recommended for industrial production (their texture and sensory properties are appropriate, and they contain polyphenols, flavonoids, and significant amounts of protein and crude fiber). Full article

(This article belongs to the Special Issue Advances in Food and Food By-Products Analysis: Physical Characterization and Nutrient Analysis)

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19 pages, 2502 KiB

Open AccessArticle

Characterization of 75 Cultivars of Four Capsicum Species in Terms of Fruit Morphology, Capsaicinoids, Fatty Acids, and Pigments

by Pingping Li, Xiang Zhang, Yuting Liu, Zhihe Xie, Ruihao Zhang, Kai Zhao, Junheng Lv, Jinfen Wen and Minghua Deng

Appl. Sci. 2022, 12(12), 6292; https://doi.org/10.3390/app12126292 - 20 Jun 2022

Cited by 2 | Viewed by 1721

Abstract

Fruit quality has long been well known as an important prerequisite for evaluating pepper resources. In the study, 75 cultivars belonging to four Capsicum species were investigated on the bases of fruit morphology and concentrations of fruit secondary metabolites. The results showed that C. annuum had a greater variation than C. chinense and C. frutescens in terms of fruit weight, size and contents of carotenoids, anthocyanidins, and capsaicinoids. Moreover, there were significant differences in the concentrations of total phenol, total soluble sugar, total soluble solids, titratable acid, and total soluble protein of all samples. Capsaicin and dihydrocapsaicin were the most important capsaicinoids components in pepper fruits, of which C. chinense both had the highest levels, whereas some accessions of C. annuum were not detected. Eighteen fatty acids were detected in pepper fruits, and the dominant member was linoleic acid (a polyunsaturated fatty acid) therein. We integrated a set of methods for metabolites, and the results indicated that there was a positive correlation between concentrations of capsaicinoids and fatty acids. Four accessions had the highest contents of quality-related compounds, two of which belonged to C. chinense (S23 and S24) and possessed high levels of capsaicin. However, S67 had a high level of β-carotene and S68 contained higher contents of total fatty acid and ascorbic acid, and both of them belonged to C. annuum. This work could provide a valid experimental basis for the potential application value of the four accessions mentioned above. Full article

(This article belongs to the Special Issue Advances in Food and Food By-Products Analysis: Physical Characterization and Nutrient Analysis)

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26 pages, 2990 KiB

Open AccessArticle

New Isolated Autochthonous Strains of S. cerevisiae for Fermentation of Two Grape Varieties Grown in Poland

by Michał Wójcicki, Olga Świder, Renata Choińska, Marzena Bujak, Barbara Sokołowska, Magdalena Szczepańska, Elżbieta Bartosiak, Marek Łukasz Roszko and Edyta Juszczuk-Kubiak

Appl. Sci. 2022, 12(7), 3483; https://doi.org/10.3390/app12073483 - 29 Mar 2022

Cited by 1 | Viewed by 1637

Abstract

Many commercial strains of the Saccharomyces cerevisiae species are used around the world in the wine industry, while the use of native yeast strains is highly recommended for their role in shaping specific, terroir-associated wine characteristics. In recent years, in Poland, an increase in the number of registered vineyards has been observed, and Polish wines are becoming more recognizable among consumers. In the fermentation process, apart from ethyl alcohol, numerous microbial metabolites are formed. These compounds shape the wine bouquet or become precursors for the creation of new products that affect the sensory characteristics and quality of the wine. The aim of this work was to study the effect of the grapevine varieties and newly isolated native S. cerevisiae yeast strains on the content of selected wine fermentation metabolites. Two vine varieties—Regent and Seyval blanc were used. A total of 16 different yeast strains of the S. cerevisiae species were used for fermentation: nine newly isolated from vine fruit and seven commercial cultures. The obtained wines differed in terms of the content of analyzed oenological characteristics and the differences depended both on the raw material (vine variety) as well as the source of isolation and origin of the yeast strain used (commercial vs. native). Generally, red wines characterized a higher content of tested analytes than white wines, regardless of the yeast strain used. The red wines are produced with the use of native yeast strains characterized by higher content of amyl alcohols and esters. Full article

(This article belongs to the Special Issue Advances in Food and Food By-Products Analysis: Physical Characterization and Nutrient Analysis)

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