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Advances in Thermal Properties of Food Products
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Advances in Thermal Properties of Food Products

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 (20 July 2021) | Viewed by 23858

Special Issue Editor

Prof. Dr. Ewa Ostrowska-Ligȩza

E-Mail Website
Guest Editor
Institute of Food Sciences, Department of Chemistry, University of Life Sciences - SGGW, 02-787 Warsaw, Poland
Interests: food thermal analysis; differential scanning calorimetry; thermogravimetry analysis; pressure differential scanning calorimetry; edible fats; chocolate; food powders
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food products are multicomponent substances; therefore, they could become a serious problem and a challenge for researchers. The methods of food thermal analysis are used in researching and ensuring product quality, in product development and design, testing of new materials, new recipes, and processing conditions. Thermal analysis provides insight into the structure and quality of raw materials and end products. In the multiconstituent substances tested, the thermal transitions of the various components may overlap, reinforcing or suppressing each other. Modern methods of thermal analysis are a large group of methods that allow precise observation of many physical and chemical properties of food that are directly related to changes that occur during, e.g., production processes or storage. Thermal analysis enables the study of the quality features affected by the transformation of basic food ingredients—protein, fat, carbohydrates, and water. We are interested in articles that include the use of thermal analysis in food testing and analysis, including both raw substances and final food products. Suggested research problems include, but are not limited to, the following topics:

  • Thermophysical and thermochemical parameters of edible fats and oils (Cp, ΔH,tz);
  • Indication of time of lipids oxidation via the PDSC method (isothermal conditions);
  • Evaluation of antioxidants added to lipids;
  • Identification and indication of lipid adulteration;
  • Polymorphism and modification of lipids;
  • Ignition temperature of heated lipids (PDSC method);
  • Amorphous and crystalline state in foods;
  • Thermogravimetric analysis;
  • Heat capacity;
  • Glass transition temperature;
  • Other thermal properties of food.

Prof. Dr. Ewa Ostrowska-Ligȩza
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. Applied Sciences 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 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

  • food products
  • thermal analysis
  • thermal properties of food

Published Papers (9 papers)

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Research

15 pages, 2870 KiB  
Article
The Study of Thermal Properties of Blackberry, Chokeberry and Raspberry Seeds and Oils
by Iga Piasecka, Agata Górska, Ewa Ostrowska-Ligęza and Stanisław Kalisz
Appl. Sci. 2021, 11(16), 7704; https://doi.org/10.3390/app11167704 - 21 Aug 2021
Cited by 21 | Viewed by 2736
Abstract
The seeds of berry fruits are a component of fruit waste occurring in the production process. Circular economy rules focus on decreasing the amount of waste produced and reusing by-products when it is possible. To determine the possible applications of the studied fruit [...] Read more.
The seeds of berry fruits are a component of fruit waste occurring in the production process. Circular economy rules focus on decreasing the amount of waste produced and reusing by-products when it is possible. To determine the possible applications of the studied fruit industry wastes, the thermal properties of berry seeds and of oil extracted from the tested material were examined. Differential scanning calorimetry (DSC), modulated differential scanning calorimetry (MDSC), and thermogravimetry (TG) of blackberry, chokeberry, and raspberry seeds were carried out. The properties of oil extracted in the Soxhlet apparatus were studied by pressure differential scanning calorimetry (PDSC), TG, and gas chromatography (GC) measurements. The results show that berry seeds lipids are from different melting fraction groups with a dominance of low-melting fraction, which consists of mono- and polyunsaturated fatty acids. There are also occurring residues of carbohydrates and inorganic, thermostable substances in the studied seeds. A GC analysis of oil confirms that the polyunsaturated fatty acids (PUFA) are most abundant and amount to 78.72 ± 0.06% in blackberry seed oil, 73.79 ± 0.14% in chokeberry seed oil, and 82.74 ± 0.03% in raspberry seed oil. The PDSC study showed that the most oxidative stable oil is blackberry seed oil, followed by raspberry and chokeberry seed oils. According to the obtained results, berry seeds can be used as a source of oil in food or other production chains. However, more detailed characteristics of berry seed oils are needed to determine their applicability. Full article
(This article belongs to the Special Issue Advances in Thermal Properties of Food Products)
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10 pages, 1254 KiB  
Article
Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content
by Erislene S. de Almeida, Daniela da Silva Damaceno, Laiane Carvalho, Priscilla Araújo Victor, Rafaela Menezes dos Passos, Paula Virginia de Almeida Pontes, Marcílio Cunha-Filho, Klicia A. Sampaio and Simone Monteiro
Appl. Sci. 2021, 11(15), 7094; https://doi.org/10.3390/app11157094 - 31 Jul 2021
Cited by 22 | Viewed by 4242
Abstract
Interspecific hybridization of oil palms (E. guineensis × E. oleifera) was initially exploited to provide disease resistance and, consequently, increased oleic acid content. Besides the growing importance of this cultivar to the market, there is little information about this oil’s properties. [...] Read more.
Interspecific hybridization of oil palms (E. guineensis × E. oleifera) was initially exploited to provide disease resistance and, consequently, increased oleic acid content. Besides the growing importance of this cultivar to the market, there is little information about this oil’s properties. In this context, this study aimed to determine a comprehensive physicochemical and thermal characterization of hybrid palm oil (HOPO) compared with the better-known African palm oil (APO). Differences in the distribution of fatty acids, carotenoids, and tocols were observed. Minor differences in density and viscosity were found between the oils, with no relevance for the materials’ processing design. Nevertheless, HOPO showed unique crystallization behavior, which potentially can affect industrial operations, such as fractionation. HOPO did not present the two thermal characteristic regions of APO, attributed to olein and stearin fractions. The HOPO demonstrated a decrease in the melting point of more than 3 °C in relation to APO, and a reduction in the crystallization point of more than 6 °C. Furthermore, besides the higher content of unsaturated fatty acids, HOPO was more stable than APO due to a higher antioxidant content. These results could be useful to establish operation conditions for processes using palm oil from hybrid oil palm. Full article
(This article belongs to the Special Issue Advances in Thermal Properties of Food Products)
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11 pages, 810 KiB  
Article
Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures
by Joanna Bryś, Agata Górska, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła, Andrzej Bryś, Rita Brzezińska, Karolina Dolatowska-Żebrowska, Jolanta Małajowicz, Małgorzata Ziarno, Marko Obranović and Dubravka Škevin
Appl. Sci. 2021, 11(15), 7014; https://doi.org/10.3390/app11157014 - 29 Jul 2021
Cited by 5 | Viewed by 1962
Abstract
This paper discusses our attempt to generate substitutes for human breast milk fat through the interesterification of mixtures composed of lard and hemp (Cannabis sativa) seed oil. The interesterification was run at 60 °C for 2, 4, and 6 h in the presence [...] Read more.
This paper discusses our attempt to generate substitutes for human breast milk fat through the interesterification of mixtures composed of lard and hemp (Cannabis sativa) seed oil. The interesterification was run at 60 °C for 2, 4, and 6 h in the presence of Lipozyme RM IM preparation containing a lipase specific for the cleavage of sn-1,3 ester bonds in triacylglycerol molecules. The interesterification products were analyzed regarding their fatty acid composition and distribution in triacylglycerol molecules. In order to assess the quality of the generated substitutes, in the interesterification products the following were determined: acid value, peroxide number, and oxidative stability. The collected data were statistically processed using Tukey’s test. Following the interesterification, the fats revealed an elevated percentage of free fatty acids and primary oxidation products and reduced oxidative stability compared to those of lard. The last of the above-mentioned phenomena could have been due to the incorporation of polyenic fatty acids into the external positions of triacyclglycerols of lard. The interesterification of lard and hemp seed oil allows scientists to acquire substitutes rich in essential fatty acids and similar to human breast milk fat with respect to the distribution of fatty acids in triacylglycerol molecules. Full article
(This article belongs to the Special Issue Advances in Thermal Properties of Food Products)
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17 pages, 2538 KiB  
Article
Dehumidified Air-Assisted Spray-Drying of Cloudy Beetroot Juice at Low Temperature
by Aleksandra Jedlińska, Alicja Barańska, Dorota Witrowa-Rajchert, Ewa Ostrowska-Ligęza and Katarzyna Samborska
Appl. Sci. 2021, 11(14), 6578; https://doi.org/10.3390/app11146578 - 17 Jul 2021
Cited by 12 | Viewed by 2015
Abstract
This paper discusses the physicochemical properties of powders obtained by spray drying of cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet air temperature was 130 °C or 90 °C, and the addition of the carriers was at [...] Read more.
This paper discusses the physicochemical properties of powders obtained by spray drying of cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet air temperature was 130 °C or 90 °C, and the addition of the carriers was at a ratio of juice to carrier solids of 3:2. In the obtained powders, the following physicochemical properties were determined: water content and water activity, apparent density, loose and tapped density, porosity, flowability, particle size and morphology, and the content and retention of betalains. It was possible to dry cloudy beetroot juice without the use of carriers at low temperatures (90 or 130 °C). The 100% beetroot powders were characterized by satisfactory physicochemical properties, often better than those with carriers (including lower hygroscopicity and higher color saturation and yield). A lower loss of betalains was found for the powders with the addition of carriers. The best process yields were obtained for the powder without carriers at 130 °C and 90 °C. Full article
(This article belongs to the Special Issue Advances in Thermal Properties of Food Products)
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12 pages, 1734 KiB  
Article
Thermal and Kinetic Properties of Brazilian Coffea Arabica Beans
by Rita Brzezińska, Agata Górska, Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza and Joanna Bryś
Appl. Sci. 2021, 11(14), 6324; https://doi.org/10.3390/app11146324 - 8 Jul 2021
Cited by 2 | Viewed by 1795
Abstract
The chemical composition of green coffee beans depends on the number of parameters, such as coffee cherry processing methods, used. The quality of roasted coffee is related to the certain substances that developed during the roasting process and that are responsible for the [...] Read more.
The chemical composition of green coffee beans depends on the number of parameters, such as coffee cherry processing methods, used. The quality of roasted coffee is related to the certain substances that developed during the roasting process and that are responsible for the organoleptic properties. The main objective of this study was an investigation of the thermal behaviour and the fatty acids profile of green and roasted Brazilian Santos coffee beans. The glass transition temperature was measured using modulated differential scanning calorimetry (MDSC). The thermal behaviour of coffee samples was evaluated by means of thermogravimetry (TG) and first derivative thermogravimetry (DTG). The oxidative stability and kinetic parameters were characterized with the use of differential scanning calorimetry (DSC). According to the TG and DTG curves, coffee samples showed different behaviour of thermal degradation in the atmosphere of oxygen and nitrogen. Our research shows that the thermal properties and fatty acids profile did not change during the roasting process. Full article
(This article belongs to the Special Issue Advances in Thermal Properties of Food Products)
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19 pages, 6447 KiB  
Article
Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero)
by Ewa Ostrowska-Ligęza, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś and Agata Górska
Appl. Sci. 2021, 11(6), 2698; https://doi.org/10.3390/app11062698 - 17 Mar 2021
Cited by 15 | Viewed by 2694
Abstract
The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted) and roasted beans. Before [...] Read more.
The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted) and roasted beans. Before extraction, the cocoa beans were characterized by proximate analysis. The determination of fatty acids composition was carried out by gas chromatography (GC). The positional distribution of fatty acids in the sn-2 positions of triacylglycerols (TAGs) was also determined. The thermogravimetric analyses (TGA/DTG) were performed under the nitrogen and oxygen atmosphere of roasted and unroasted cocoa beans. The kinetic information was helpful to assess the oxidative stability of cocoa butter. The cocoa butter extracted from unroasted Forastero from Ecuador had the highest values of oxidation activation energy Ea. The melting characteristics of cocoa butter extracted from roasted Criollo species were very similar to their unroasted versions. The same trend was not observed for Forastero species. TGA and DTG were revealed to be useful tools for the analysis of whole cocoa beans and the fats extracted from these cocoa beans. Full article
(This article belongs to the Special Issue Advances in Thermal Properties of Food Products)
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11 pages, 737 KiB  
Article
The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters
by Magdalena Wirkowska-Wojdyła, Marta Chmiel, Ewa Ostrowska-Ligęza, Agata Górska, Joanna Bryś, Mirosław Słowiński and Agnieszka Czerniszewska
Appl. Sci. 2021, 11(1), 350; https://doi.org/10.3390/app11010350 - 31 Dec 2020
Cited by 11 | Viewed by 1894
Abstract
Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w). Fatty acids composition and their [...] Read more.
Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w). Fatty acids composition and their positional distribution in triacylglycerol, melting profile and oxidative stability have been determined in fats used for interesterification, after interesterification and extracted from meat batters. In meat batters, the physiochemical parameters were determined. Interesterified fats were characterized by significantly lower induction times than noninteresterified fat (85.29 and 18.21 min, respectively). Meat batters were also characterized by a lower oxidative stability of lipid fraction (24.90 and 13.67 min) than lipids used to their production. A higher content of unsaturated fatty acids was found in meat batters with noninteresterified and interesterified fats (69.40% and 70.03%, respectively) than in the control meat batter with a pork jowl (58.63%). In comparison to the control product, meat batter prepared with interesterified mixture was characterized by significantly lower apparent viscosity. In the analyzed meat batters, there were no differences in thermal drip and penetration force. The incorporation of interesterified milkfat with rapeseed oil in model meat batters can be a strategy to improve the nutritional quality without adversely affecting the quality characteristics. Full article
(This article belongs to the Special Issue Advances in Thermal Properties of Food Products)
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11 pages, 580 KiB  
Article
Study of the Properties of Human Milk Fat Substitutes Using DSC and GC Methods
by Joanna Bryś, Agata Górska, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła, Andrzej Bryś, Rita Brzezińska, Karolina Dolatowska-Żebrowska, Małgorzata Ziarno, Marko Obranović and Dubravka Škevin
Appl. Sci. 2021, 11(1), 319; https://doi.org/10.3390/app11010319 - 30 Dec 2020
Cited by 4 | Viewed by 2400
Abstract
The development of infant milk fat similar in its structure and composition to that present in human milk receives a considerable amount of attention and has become a challenge for the world’s food industry. The aim of this work was an attempt to [...] Read more.
The development of infant milk fat similar in its structure and composition to that present in human milk receives a considerable amount of attention and has become a challenge for the world’s food industry. The aim of this work was an attempt to obtain structured lipids resembling human milk fat (HMF) by modifying mixtures of lard (L) and rapeseed oil (RO) catalyzed by Lipozyme RM IM. The enzymatic reactions were carried out at 70 °C for 4, 8, and 24 h. The second objective was to study the properties of obtained substitutes of human milk fat (HMFS) using gas chromatography, thin layer chromatography, and differential scanning calorimetry (DSC) methods. Chromatographic methods were used to determine the composition of fatty acids (FAs) and the regiospecific structure of triacylglycerols (TAG) of obtained HMFS. DSC methods were used to establish the oxidative stability of HMFS and to calculate their kinetic parameters of oxidation. Structured lipids obtained from a mixture of L and RO after 4 h interesterification in 70 °C were characterized by the closest FA content and their distribution in TAG to HMF. Interesterification influenced the decrease of the induction time of obtained structured lipids. Full article
(This article belongs to the Special Issue Advances in Thermal Properties of Food Products)
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15 pages, 1572 KiB  
Article
Application of Thermal Methods to Analyze the Properties of Coffee Silverskin and Oil Extracted from the Studied Roasting By-Product
by Agata Górska, Rita Brzezińska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Ewa Domian and Ewa Ostrowska-Ligęza
Appl. Sci. 2020, 10(24), 8790; https://doi.org/10.3390/app10248790 - 9 Dec 2020
Cited by 8 | Viewed by 2958
Abstract
The aim of the study was to characterize the thermal properties of coffee silverskin and fat extracted from the material by using differential scanning calorimetry, modulated differential scanning calorimetry and thermogravimetry/derivative thermogravimetry. Additionally, the thermokinetic parameters, oxidative stability and fatty acid composition of [...] Read more.
The aim of the study was to characterize the thermal properties of coffee silverskin and fat extracted from the material by using differential scanning calorimetry, modulated differential scanning calorimetry and thermogravimetry/derivative thermogravimetry. Additionally, the thermokinetic parameters, oxidative stability and fatty acid composition of the extracted oil were defined. Thermal decomposition of the studied coffee roasting by-product under oxygen occurred in three defined stages. The most significant changes in weight were observed in the region of 200–500 °C and correspond to polysaccharide decomposition. These results are in agreement with the data obtained from the differential scanning calorimetry curve. On the curve course of silverskin, two main exothermic peaks can be observed with a maximum at 265 and 340 °C. These exothermic events represent the transitions of hemicellulose and cellulose. Fat extracted from silverskin turned out to be a source of polyunsaturated fatty acids with the recommended n-6 to n-3 ratio reaching the value 4:1. The studied fat was characterized by low oxidative stability. Considering the obtained results, it can be stated that thermal analysis can provide fast and reliable data concerning the composition and properties of coffee silverskin and coffee silverskin oil. Full article
(This article belongs to the Special Issue Advances in Thermal Properties of Food Products)
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