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Special Issue "Effects of Processing on Food Composition, Nutritional Value and Sensory Quality"

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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: 20 August 2023 | Viewed by 5243

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Special Issue Editors

Prof. Dr. Mariusz Szymczak

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Guest Editor

Department of Food Science and Technology, West Pomeranian University of Technology, 71-459 Szczecin, Poland
Interests: food chemistry and technology; technology of marinating and salting fish; properties, purification and use of selected proteolytic enzymes; by-products in fish technology; analysis of the proteins and their hydrolysis products; shelf-life of raw materials and fish products; changes in raw fish during cold storage and freezing; food additives and auxiliary substances, enrichment of food with bioactive components of fish origin; fermented product technology; organic food

Prof. Dr. Joanna Trafialek

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Guest Editor

Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland
Interests: hazard analysis and critical control points; food safety; risk assessment; quality management systems and food safety in food production and distribution; quality management tools; food hygiene audits; food hygiene; gastronomy; food streets; food law; sensory qualities; consumer behavior and food preferences
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Special Issue Information

Dear Colleagues,

Food is subjected to various treatments and processes before human consumption in order to prolong the shelf life of the raw materials, increase nutritional value, and change sensory qualities. Food contains many ingredients that are altered during processing. Some ingredients are converted to new compounds, others are lost, and others are inactivated. Production and processing include small- or large-scale industrial processes, stabilization, storage, refrigeration, freezing, bottling, canning, cooking, frying, shaping, and reforming, among others. Therefore, ultimately, the food found in shops reflects the effects of all processes, packaging, and storage. On the other hand, vegetables and fruit require minimal processes, which, however, also affect the ripening, storage, and content of biologically active compounds prior to consumption. Food processing is important as many ingredients affect health, with harmful ingredients occasionally being formed, whereas other ingredients affect the sensory profile of food.

This Special Issue concerns the processing of vegetables and root crops, fruit, dairy and eggs, oils, meats, grains, beans, pulses, nuts and seeds, marine foods, beverages, herbs and other vegetation, confectionery, and other food items. This Special Issue is designed for food scientists, technologists, food industry workers, dietitians, and nutritionists, as well as research scientists.

This Special Issue will focus not only on modern methods, technologies, and the further handling of food prior to its consumption, but also on the verification of the effects of such methods on food properties in animal or human studies.

Prof. Dr. Mariusz Szymczak
Prof. Dr. Joanna Trafialek
Guest Editors

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Keywords

food processing
changes in food composition, nutritional value and sensory quality

Published Papers (7 papers)

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Research

Open AccessArticle

Insights on the Potential of Carob Powder (Ceratonia siliqua L.) to Improve the Physico-Chemical, Biochemical and Nutritional Properties of Wheat Durum Pasta

and

Appl. Sci. 2023, 13(6), 3788; https://doi.org/10.3390/app13063788 - 16 Mar 2023

Viewed by 326

Abstract

The aim of this research was to improve the physical-chemical properties and processability of wheat durum pasta while adding supplementary nutritional benefits. This was accomplished by incorporating carob powder into the conventional wheat pasta recipe. The study investigated the properties of pasta made with different proportions of carob powder (2%, 4%, 6% w/w) and evaluated its nutritional profile, texture, dough rheological properties and the content of bioactive compounds such as phenolic compounds. The physical and chemical properties (total treatable acidity, moisture content, and protein content), compression resistance, rheological properties of the dough and sensory analysis were also analyzed. Results showed that incorporating up to 4% carob powder improved the sensory and functional properties of the pasta. Additionally, the study found that the pasta contained phenolic compounds such as Gallic, rosmarinic, rutin and protocatechuic acids, ferulic, coumaric, caffeic acid, resveratrol and quercetin, and increasing the percentage of carob powder improved the polyphenolic content. The study concluded that it is possible to create innovative value-added pasta formulas using carob powder. Thus, the information revealed by this study has the potential to expand the portfolio of functional pasta formulations on the food market. Full article

(This article belongs to the Special Issue Effects of Processing on Food Composition, Nutritional Value and Sensory Quality)

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Open AccessArticle

Dehydrated Sauerkraut Juice in Bread and Meat Applications and Bioaccessibility of Total Phenol Compounds after In Vitro Gastrointestinal Digestion

and

Appl. Sci. 2023, 13(5), 3358; https://doi.org/10.3390/app13053358 - 06 Mar 2023

Viewed by 351

Abstract

The aim of this study was to evaluate dehydrated sauerkraut juice (DSJ) in bread and meat applications and investigate bioaccessibility (BAC) of TPC in the analyzed products. In current research, sauerkraut juice, dehydrated sauerkraut juice, and bread and meat products prepared with dehydrated sauerkraut juice were analyzed. For all of the samples, total phenol content, antiradical activity by ABTS⁺, bioaccessibility, and volatile compound profile were determined. Additionally, sensory evaluation was performed to evaluate the degree of liking bread and meat with dehydrated sauerkraut juice. The addition of DSJ increased TPC in bread and meat samples. The bioaccessibility was higher for the control samples compared to DSJ samples. It exceeded 1 and is considered as good. DSJ did not promote bioaccessibility. Benzaldehyde was the highest peak area for the Bread DSJ and Meat DSJ samples, giving a roasted peanut and almond aroma. There were no significant differences in degree of liking for structure, taste, and aroma between the control bread and the Bread DSJ, while Meat DSJ was more preferable in sensory evaluation. DSJ could be used in food applications, but further research is necessary. Full article

(This article belongs to the Special Issue Effects of Processing on Food Composition, Nutritional Value and Sensory Quality)

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Open AccessArticle

Baby Food Purees Obtained from Ten Different Apple Cultivars and Vegetable Mixtures: Product Development and Quality Control

Alexandra Mădălina Mateescu

Andruța Elena Mureșan

and

Appl. Sci. 2022, 12(23), 12462; https://doi.org/10.3390/app122312462 - 06 Dec 2022

Cited by 1 | Viewed by 635

Abstract

As is well known, apples are the most complex fruit in terms of nutritional compounds, with a high content of fiber, vitamins (vitamins C, A, B3), and minerals. Both fruits and vegetables are important sources of nutrients for infants’ nutrition and healthy development. The purpose of this study was to develop and analyze baby food purees obtained from apples and vegetables. Ten types of baby purees were obtained from the most-consumed varieties of apples from Romania, along with purees of carrots, pumpkin and celery. The resulting samples were analyzed in terms of moisture, ash content, titratable acidity, and vitamin C content. The total polyphenol content was assessed by the Folin–Ciocalteu method, while total antioxidant capacity was determined by the DPPH method; moreover, the color parameters and textural properties were also assessed. Following the results obtained, the purees can be introduced into the diet of infants and children, providing them with the necessary vitamins and minerals for optimal development. The analyses performed on both fresh and sterilized products highlighted the effects of heat treatment on the components of the product. The most important changes were observed in the vitamin C content, which was decreased by 50–70% in all ten purees. Total polyphenol content (TPC) increased in sterilized samples up to 70 mg GAE/100 g. Antioxidant capacity (AC) almost doubled its value in some samples after the thermal process application. Regarding the adhesiveness and deformation at hardness, which represented the main parameters for baby’s food, the value increased in the sterilized product, making the product more suitable for infants. This survey provides a detailed description of the development of baby food purees, showing the conveniences of developing purees for children based on fruits and vegetables. Full article

(This article belongs to the Special Issue Effects of Processing on Food Composition, Nutritional Value and Sensory Quality)

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Open AccessArticle

Effects of Primary Processing and Pre-Salting of Baltic Herring on Contribution of Digestive Proteases in Marinating Process

Patryk Kamiński

Mariusz Szymczak

and

Barbara Szymczak

Appl. Sci. 2022, 12(21), 10877; https://doi.org/10.3390/app122110877 - 26 Oct 2022

Viewed by 586

Abstract

The low-technological quality of herring caught during the feeding season makes it impossible to achieve full ripeness of the meat in marinades. One solution may be to assist ripening using herring digestive tract proteases. Therefore, whole herring, headed herring and fillets were marinated for 2–14 days using the German (direct) and Danish (pre-salted) methods. The results showed that the mass of marinades from fillets was lower than from herring with intestines and correlated strongly with salt concentration in the Danish method, in contrast to the German method. Marinades from whole and headed herring had significantly higher trypsin, chymotrypsin, carboxypeptidase-A and cathepsin activities than marinated fillets. The herring marinated with viscera had 2–3 times higher non-protein nitrogen, peptide and amino acid fractions, as well as ripened 3 days faster than the marinated fillets. After 2 weeks of marinating, the fillets did not achieve full ripeness of the meat, unlike marinades made from whole and headed herring. The pre-salting stage in the Danish method significantly reduced cathepsin D activity by the tenth day of marinating, which was compensated by digestive proteases only in the case of whole or headed herring. The digestive proteases activity in the fillets was too low to achieve the same effect. Sensory evaluation of texture and hardness-TPA correlated strongly with several proteases in whole herring marinades, in contrast to a weak correlation with only one protease when marinating fillets. Marinating with intestines makes it possible to produce marinades faster, more efficiently and with higher sensory quality from herring of low-technological quality. Full article

(This article belongs to the Special Issue Effects of Processing on Food Composition, Nutritional Value and Sensory Quality)

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Open AccessArticle

Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages

Łukasz Łopusiewicz

Izabela Dmytrów

Anna Mituniewicz-Małek

and

Appl. Sci. 2022, 12(20), 10281; https://doi.org/10.3390/app122010281 - 12 Oct 2022

Cited by 1 | Viewed by 843

Abstract

The valorization of food industry by-products is still a major challenge. Here, we report the production of acid whey fermented beverages stabilized with flaxseed gum (derived from oil industry by-product). Four variants of drinks were prepared: (1) fermented whey (W), (2) fermented whey with milk powder added (5% w/v) (WMP), (3) fermented whey with flaxseed gum added (0.5% w/v) (WFG1) and (4) fermented whey with flaxseed gum added (1.0 % w/v) (WFG2). The beverages were kept in refrigerated conditions (5 ± 1 °C) for 28 days. Alterations in lactic acid bacteria population, pH, titratable acidity, water activity, syneresis, viscosity, acetaldehyde content, color, consumer acceptance, bio-active compounds and antioxidant activity were identified. The findings revealed that flaxseed gum addition significantly enhanced bacteria survivability and improved the viscosity of acid whey at a level comparable with milk powder, meeting consumer acceptance criteria. The beverages were characterized by normative physicochemical properties and showed high antioxidant activity and free amino acids level. The use of valuable by-products from the dairy and oil industries opens up a promising route for the production of innovative beverages, which is in accordance with the principles of circular economy and the idea of zero waste. Full article

(This article belongs to the Special Issue Effects of Processing on Food Composition, Nutritional Value and Sensory Quality)

Open AccessArticle

Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses

Katarzyna Kajak-Siemaszko

Katarzyna Neffe-Skocińska

Monika Trząskowska

Barbara Sionek

Piotr Szymański

Zbigniew J. Dolatowski

and

Danuta Kołożyn-Krajewska

Appl. Sci. 2022, 12(17), 8855; https://doi.org/10.3390/app12178855 - 02 Sep 2022

Cited by 3 | Viewed by 1055

Abstract

The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products—acid-rennet goat’s cheeses under industrial conditions. The basic composition and the effect of starter cultures on the physicochemical, microbiological, sensory as well textural properties during the production and storage of goat’s cheese were evaluated. Lactic acid bacteria count in cheese samples was at a high level of about 8 log CFU/g. The cheeses made with Levilactobacillus brevis B1 and Lactiplantibacillus plantarum Os2 bacterial cultures additions have showed more favorable Lipid Quality Indices than for the control one with the addition of acid whey. The time of ripening of the cheeses significantly (p < 0.005) changed their consistency—they became softer and more elastic and less moist. It is possible that the selected cultures of L. brevis B1 and L. plantarum Os2 isolated from traditional cheeses can be successfully applied to goat’s milk cheese production. The strain L. brevis B1 is highly recommended as a starter culture for goat’s milk cheese production, taking into account the good microbiological and sensory quality as well as the chemical composition. Full article

(This article belongs to the Special Issue Effects of Processing on Food Composition, Nutritional Value and Sensory Quality)

Open AccessFeature PaperArticle

Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures

Monika Trząskowska

Katarzyna Neffe-Skocińska

Anna Okoń

Dorota Zielińska

Aleksandra Szydłowska

Anna Łepecka

and

Danuta Kołożyn-Krajewska

Appl. Sci. 2022, 12(17), 8454; https://doi.org/10.3390/app12178454 - 24 Aug 2022

Cited by 1 | Viewed by 699

Abstract

This study aimed to assess the safety characteristics of organic high-protein bars (HPB) during storage at ambient and refrigerated temperatures based on selected microbiological and chemical indicators. After production, the total number of microorganisms ranged from 3.90–4.26 log CFU/g;. The Enterobacteriaceae family was present at 2.81–3.32 log CFU/g, and the count of yeasts and moulds was 2.61–3.99 log CFU/g. No Salmonella sp. was found in 25 g of the product. Bacillus cereus was present in samples B1 and B2. Staphylococcus aureus was presented in samples below the detection limit (<2 log CFU/g). During the storage of products, the number of microorganisms varied. After production and storage, in all samples of HPB, the amount of mycotoxins was below the detection limit. The presence of histamine and tryptamine was not found in the HPB throughout the study period. Regarding TBARS, it can be concluded that the use of prunes and oat flakes (B2 bar composition) in the production of organic bars, and refrigerated storage, reduces the degree of fat oxidation. Among the tested variants, the composition of the B3 bar seemed to be the safest and worth further research, mainly due to the lower frequency of undesirable microorganisms. The protective antioxidative effect of prunes and oat flakes in bars stored at 22 °C indicates the value of the composition of bar B2. The appropriate composition modifications and the use of heat treatment proved to be effective in improving the safety characteristics of HPB. Relying on the results it is possible to store HPB for at least 3 months. Next to standard safety parameters, the unique and effective to increase the safety of HPB is controlling the presence of B. cereus and other low water activity (aw) resistant microorganisms. Full article

(This article belongs to the Special Issue Effects of Processing on Food Composition, Nutritional Value and Sensory Quality)

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