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Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (1 November 2022) | Viewed by 32686

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Special Issue Editors

Dr. Joana Pico

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Guest Editor

Wine Research Center, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
Interests: chromatography-mass spectrometry; metabolomics; analytical chemistry; bioactivity; flavor; consumer perception
Special Issues, Collections and Topics in MDPI journals

Dr. Anubhav Pratap Singh

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Guest Editor

Faculty of Land and Food Systems (LFS), University of British Columbia, Vancouver Campus 213-2205 East Mall, Vancouver, BC V6T 1Z4, Canada
Interests: novel food processing; pulsed light; agitation thermal processing; high pressure processing; microwave-vacuum dehydration; food encapsulation; nanoemulsions; novel drug delivery
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food processing involves a wide range of techniques that transform raw foods and ingredients into new products. While some food processing techniques such as fermentation and baking have been practiced for millennia, the use of cutting-edge, emerging technologies like extrusion, freeze-drying, or encapsulation is spurring modern-day innovations in a bid to produce healthy and functional foods. Food processing offers multiple benefits to both the industry and consumers due to the introduction of a more varied food supply, improved nutritional quality and flavour, enhanced food safety, and longer shelf lives. Additionally, novel processing and packaging technologies are facilitating the design of foodstuffs for convenient consumption, such as ready-to-eat meals in flexible microwavable packaging. Freezing and drying techniques have also been demonstrated to help reduce food waste, leading to a decrease in the overall cost while improving sustainability. Nevertheless, understanding the impact of these processing techniques on food structure and physicochemical properties is of utmost importance to guarantee nutritional quality, to increase the bioaccessibility/bioavailability of bioactive compounds such as polyphenols, and to lower the amount of additives such as excess salts, sweeteners, available carbohydrates, or artificial preservatives. Health and sustainability are the drivers of the modern era in food processing research and industry.

Dr. Joana Pico
Dr. Anubhav Pratap Singh
Guest Editors

Manuscript Submission Information

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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. Foods 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 2900 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 processing
food structure
proteins
starch
fiber
bioactivity
fermentation
freeze-drying
extrusion
novel emerging technologies

Published Papers (11 papers)

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Research

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16 pages, 1232 KiB

Open AccessArticle

Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers

by Anubhav Pratap-Singh, Andrew Suwardi, Ronit Mandal, Joana Pico, Simone D. Castellarin, David D. Kitts and Anika Singh

Foods 2023, 12(4), 684; https://doi.org/10.3390/foods12040684 - 04 Feb 2023

Viewed by 1574

Abstract

Pulsed light (PL) is a novel, non-thermal technology being used to control the microbial spoilage of foods and beverages. Adverse sensory changes, commonly characterized as “lightstruck”, can occur in beers when exposed to the UV portion of PL due to the formation of 3-methylbut-2-ene-1-thiol (3-MBT) upon the photodegradation of iso-α-acids. This study is the first to investigate the effect of different portions of the PL spectrum on UV-sensitive beers (light-colored blonde ale and dark-colored centennial red ale) using clear and bronze-tinted UV filters. PL treatments with its entire spectrum, including the ultraviolet portion of the spectrum, resulted in up to 4.2 and 2.4 log reductions of L. brevis in the blonde ale and centennial red ale beers, respectively, but also resulted in the formation of 3-MBT and small but significant changes in physicochemical properties including color, bitterness, pH, and total soluble solids. The application of UV filters effectively maintained 3-MBT below the limit of quantification but significantly reduced microbial deactivation to 1.2 and 1.0 log reductions of L. brevis at 8.9 J/cm² fluence with a clear filter. Further optimization of the filter wavelengths is considered necessary to fully apply PL for beer processing and possibly other light-sensitive foods and beverages. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs)

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17 pages, 5418 KiB

Open AccessArticle

Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

by María Romo, Massimo Castellari, Dinar Fartdinov and Xavier Felipe

Foods 2023, 12(3), 480; https://doi.org/10.3390/foods12030480 - 19 Jan 2023

Cited by 3 | Viewed by 1639

Abstract

Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content could be a concern in infant food applications. In this study, high-pressure processing (HPP) was assessed as a β-Lg removal strategy to generate an enriched α-Lactalbumin (α-La) fraction from bovine native whey concentrate. Different HPP treatment parameters were considered: initial pH (physiological and acidified), sample temperature (7–35 °C), pressure (0–600 MPa) and processing time (0–490 s). The conditions providing the best α-La yield and α-La purification degree balance (46.16% and 80.21%, respectively) were 4 min (600 MPa, 23 °C), despite the significant decrease of the surface hydrophobicity and the total thiol content indexes in the α-La-enriched fraction. Under our working conditions, the general effects of HPP on α-La and β-Lg agreed with results reported in other studies of cow milk or whey. Notwithstanding, our results also indicated that the use of native whey concentrate could improve the β-Lg precipitation degree and the α-La purification degree, in comparison to raw milk or whey. Future studies should include further characterization of the α-La-enriched fraction and the implementation of membrane concentration and HPP treatment to valorize cheese whey. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs)

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14 pages, 660 KiB

Open AccessArticle

A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing

by David D. Kitts, Anubhav Pratap-Singh, Anika Singh, Xiumin Chen and Siyun Wang

Foods 2023, 12(1), 111; https://doi.org/10.3390/foods12010111 - 26 Dec 2022

Cited by 2 | Viewed by 3244

Abstract

First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved using traditional smoke processing. High-molecular-weight polycyclic aromatic hydrocarbons (PAH) residues accounted for only 0.6% of the total PAH in traditionally fully smoked salmon, and Benzo(a)pyrene (B(a)P) was not detected in the FN smoked or commercial smoked fish, respectively. The antimicrobial activity of the solvent extracts derived from smoked fish towards Listeria innocua was very low but detectable. The practice of using full and half-smoked processing for fish reduced all of the fatty acid concentrations and also minimized the further loss of essential omega-3 fatty acids to a greater extent than non-smoked fish during storage (p < 0.05). This finding corresponded to lower (p < 0.05) lipid oxidation in smoked fish. We conclude that the benefits of reducing lipid oxidation and retaining essential fatty acids during storage, together with a potentially significant reduction in Listeria contamination, are notable benefits of traditional smoke processing. Although B(a)P was not detected in FN smoked fish, attention should be given to controlling the temperature and smoking period applied during this processing to minimize potential long-term risks associated with PAH exposure. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs)

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20 pages, 5284 KiB

Open AccessArticle

Micronization Effects on Structural, Functional, and Antioxidant Properties of Wheat Bran

by Sitong Lai, Zhenjia Chen, Yanqing Zhang, Guang Li, Yuanmeng Wang and Qingliang Cui

Foods 2023, 12(1), 98; https://doi.org/10.3390/foods12010098 - 25 Dec 2022

Cited by 8 | Viewed by 2077

Abstract

To explore the effect of micronization on the structural, functional, and antioxidant properties of wheat bran, wheat bran with mean particle size (D₅₀) of 46.08, 34.29, 26.51, 26.35, and 26.05 μm were prepared by using an ultrafine pulverizer under different rolling frequencies (0, 6, 9, 12, and 15 times). The main chemical components and structural, functional, and antioxidant properties of the wheat bran were compared and a correlation analysis was conducted. As the D₅₀ of the wheat bran decreased from 46.08 μm to 26.05 μm, the micromorphology exhibited the destruction of the bundle structure, which is formed by starch and fiber, during which the starch particles peeled off, the fiber fragments destructed, and some of the slim fiber fragments attached to the surfaces of the starch granules. According to the X-ray diffraction pattern, part of the crystalline structure was transformed into an amorphous structure and the crystallization index decreased from 13.08% to 3.95%. According to the near-infrared spectrum, more active groups, such as the hydroxyl group, were exposed; however, no new groups were generated. These structural changes accordingly caused changes in the chemical components, functional properties, and antioxidant properties of the wheat bran. Specifically, the protein, total phenols, total flavonoids, and fatty acid content increased by 6.72%, 23.47%, 19.07%, and 172.88%, respectively. The lipase activity, antioxidant activity in vitro (DPPH• scavenging activity, ABTS⁺• scavenging activity, and ferric reducing antioxidant power), and the water-holding, cholesterol-adsorption, sodium nitrite-adsorption, and cation-exchange capacities, were enhanced to some extent. The oil-holding capacity decreased from 3.01 g/g to 1.32 g/g. The swelling capacity decreased first and then increased and the swelling capacity of the wheat bran with a D₅₀ of 34.29 μm was the lowest (3.62 mL/g). Therefore, the micronization could be used as a pretreatment method to improve the functional and antioxidant properties of wheat bran; however, the optimal particle size of wheat bran is based on the function of the product. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs)

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20 pages, 3797 KiB

Open AccessArticle

Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks

by Aunchalee Aussanasuwannakul, Chowladda Teangpook, Witcha Treesuwan, Kassamaporn Puntaburt and Pisut Butsuwan

Foods 2022, 11(19), 2967; https://doi.org/10.3390/foods11192967 - 22 Sep 2022

Cited by 8 | Viewed by 4406

Abstract

An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint for okara flour (0–50%), mung bean flour (20–70%), and rice flour (20–80%) resulted in the production of eleven formulations. The color, radial expansion index (REI), bulk density, tribological behavior, and instrumental and sensory texture of the extruded snacks were evaluated. Increasing the quantity of okara resulted in an extrudate with a darker, redder color, decreased REI, increased bulk density, and decreased crispness. The tribological pattern of the snack was determined by its dominant composition (protein, starch, or fiber) in the flour mixture, which contributed to the stability of the lubricating film under rotational shear. A principal component analysis of sensory data captured a total of 81.9% variations in the first two dimensions. Texture appeal was inversely related to tooth packing (r = −0.646, p < 0.05). The optimized formulation for texture preference had an okara content of 19%, which was 104% crispier and 168% tougher than an okara content of 40%. This by-product of soybean milk processing can thus be used to develop gluten-free snacks with desirable physical characteristics and texture. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs)

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16 pages, 1853 KiB

Open AccessArticle

Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles

by Lifan Zhang, Jie Chen, Fei Xu, Rui Han and Miaomiao Quan

Foods 2022, 11(17), 2617; https://doi.org/10.3390/foods11172617 - 29 Aug 2022

Cited by 3 | Viewed by 1596

Abstract

To improve the quality characteristics of noodles and enrich nutritional value, Tremella fuciformis (TF) powder was incorporated into noodles. Tremella fuciformis (TF) is an edible fungus with rich nutritional value, and TF gel has good viscosity properties. This paper explored the effect of TF on noodle quality, and compared the difference between TF and three hydrocolloids: sodium alginate (SA), guar gum (GG) and xanthan gum (XG). The results showed that TF could significantly (p < 0.05) increase the hardness, adhesiveness and chewiness of noodles, and showed a decreasing trend for additions greater than 3%. The addition of 3% TF enhanced storage modulus (G′), loss modulus (G″) and elasticity of dough. The addition of 3% TF also increased α-helix and β-sheet content, and degradation temperature in noodles. Meanwhile, it elevated the deeply bound water content and retarded water mobility. In addition, the content of slowly digestible starch and resistant starch in the noodles increased with the addition of 3% TF. It was found that the effect of 3% TF on the above data was not different from the effects of the three hydrocolloids (respectively, their optimal additions), and improved the quality characteristics of the noodles. The results provide guidance for the application of TF and the development of a new natural hydrocolloid and nutritionally fortified noodles. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs)

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12 pages, 2112 KiB

Open AccessArticle

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

by Shubham Mandliya, Anubhav Pratap-Singh, Siddharth Vishwakarma, Chandrakant Genu Dalbhagat and Hari Niwas Mishra

Foods 2022, 11(16), 2476; https://doi.org/10.3390/foods11162476 - 17 Aug 2022

Cited by 8 | Viewed by 4021

Abstract

The protein content of a plant-based ingredient is generally lower than its animal food counterpart, and research into novel alternative protein is required that can provide similar protein content, texture and appearance as meat. This work investigates a mycelium-based low moisture meat analogue (LMMA) approach, by incorporating 0 to 40% w/w mycelium (MY) into pea protein isolate (PPI) via extrusion using a twin-screw extruder at 140 °C die temperature, 40 rpm screw speed, and 10 rpm feeder speed (0.53–0.54 kg/h). Physicochemical, rehydration, and structural properties of LMMA were assessed. The MY incorporation led to a significant change in color attributes due to Maillard reaction during extrusion. Water solubility index and water absorption capacity increased significantly with MY addition, owing to its porous structure. Oil absorption capacity increased due to increased hydrophobic interactions post-extrusion. Protein solubility decreased initially (upto 20% w/w MY), and increased afterwards, while the water holding capacity (WHC) and volumetric expansion ratio (VER) of LMMA enhanced with MY addition upto 30% w/w. Conversely, WHC and VER decreased for 40% w/w which was verified with the microstructure and FTIR analysis. Overall, MY (30% w/w) in PPI produced a fibrous and porous LMMA, showing future potential with an increasingly plant-based product market and decreasing carbon footprint of food production activities. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs)

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9 pages, 683 KiB

Open AccessArticle

Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads

by Maria Franco and Manuel Gómez

Foods 2022, 11(12), 1685; https://doi.org/10.3390/foods11121685 - 08 Jun 2022

Cited by 3 | Viewed by 2532

Abstract

Despite the clear nutritional advantages of wholemeal breads, their consumption is lower than recommended, mainly due to their lower organoleptic quality. This paper proposes the use of psyllium to improve the quality of these breads. For this aim, a wholemeal bread control is compared to breads with psyllium added in different amounts (1 to 10%). Mixolab was used to analyse dough behaviour. Specific volume, texture, macronutrient composition, and bread acceptability were also analysed. Increasing amounts of psyllium resulted in an increased dough hydration and stability, but a reduced kneading time. Specific volume and weight loss were not affected, despite the higher hydration level of the doughs. The addition of psyllium reduced bread hardness and increased its cohesiveness and resilience, thus lowering staling. The addition of psyllium also reduced the calorie content of the breads, due to increased moisture and fibre content. Moreover, the addition of up to 5% psyllium clearly improves the acceptability of wholemeal breads. The use of psyllium can improve the organoleptic and nutritional quality of wholemeal breads, improving their acceptability by consumers. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs)

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13 pages, 959 KiB

Open AccessArticle

The Development of Smoked Mackerel with Reduced Sodium Content

by Iga Rybicka, Marlene Silva, Amparo Gonçalves, Helena Oliveira, António Marques, Maria José Fernandes, Maria Helena Fernandes, Cristina Mateus Alfaia, Maria João Fraqueza and Maria Leonor Nunes

Foods 2022, 11(3), 349; https://doi.org/10.3390/foods11030349 - 26 Jan 2022

Cited by 7 | Viewed by 3161

Abstract

The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel (Scomber japonicus) with a reduced NaCl content. Two brines (5% and 10%) were used with different ratios of NaCl and potassium chloride (KCl). In each brine, 0%, 25%, 50% and 75% of NaCl was replaced by KCl, resulting in 1.3, 1.1, 0.9 and 0.6 g NaCl (5% brine), and 2.6, 2.0, 1.2 and 0.8 g NaCl (10% brine) per 100 g, respectively. Similar yield, nutritional, safety, texture and colour properties were found in most formulations. The most desirable taste attributes (negligible bitterness and adequate saltiness) were obtained with a 5% brine prepared with 75% NaCl + 25% KCl. Such conditions seemed to allow for obtaining an attractive product for conscious consumers. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs)

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11 pages, 1062 KiB

Open AccessArticle

Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein

by Jin Wang, Rachit Saxena, Sai Kranthi Vanga and Vijaya Raghavan

Foods 2022, 11(2), 138; https://doi.org/10.3390/foods11020138 - 06 Jan 2022

Cited by 11 | Viewed by 2187

Abstract

Cow’s milk is considered an excellent protein source. However, the digestibility of milk proteins needs to be improved. This study aimed to evaluate the relationship between the functional properties of milk proteins and their structure upon microwave, ultrasound, and thermosonication treatments. The protein content, digestibility, and secondary-structure changes of milk proteins were determined. The results demonstrated that almost 35% of the proteins in the untreated samples had a α-helix structure and approximately 29% a β-sheet and turns structure. Regarding the untreated samples, the three treatments increased the α-helices and correspondingly decreased the β-sheets and turns. Moreover, the highest milk protein digestibility was observed for the ultrasound-treated samples (90.20–94.41%), followed by the microwave-treated samples (72.56–93.4%), whereas thermosonication resulted in a lower digestibility (68.76–78.81%). The milk protein content was reduced as the microwave processing time and the temperature increased. The final milk protein available in the sample was lower when microwave processing was conducted at 75 °C and 90 °C compared to 60 °C, whereas the ultrasound treatment significantly improved the protein content, and no particular trend was observed for the thermosonicated samples. Thus, ultrasound processing shows a potential application in improving the protein quality of cow’s milk. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs)

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Review

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19 pages, 1902 KiB

Open AccessReview

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

by Jana van Rooyen, Senay Simsek, Samson Adeoye Oyeyinka and Marena Manley

Foods 2022, 11(2), 207; https://doi.org/10.3390/foods11020207 - 12 Jan 2022

Cited by 16 | Viewed by 4997

Abstract

Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality. Full article

(This article belongs to the Special Issue Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs)

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