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24 pages, 4367 KiB

Open AccessFeature PaperArticle

Analysis of the Influence of Different Plasticizing Systems in a Single-Screw Extruder on the Extrusion-Cooking Process and on Selected Physical Properties of Snack Pellets Enriched with Selected Oilseed Pomace

by Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk, Marek Gancarz and Renata Różyło

Processes 2025, 13(4), 1247; https://doi.org/10.3390/pr13041247 - 20 Apr 2025

Viewed by 123

Abstract

By-products generated in the agri-food industry are frequently regarded as waste, despite their significant potential for reutilization as valuable raw materials with both nutritional and functional properties. Nigella and flaxseed pomace, as rich sources of bioactive compounds, have the capacity to enhance the [...] Read more.

By-products generated in the agri-food industry are frequently regarded as waste, despite their significant potential for reutilization as valuable raw materials with both nutritional and functional properties. Nigella and flaxseed pomace, as rich sources of bioactive compounds, have the capacity to enhance the nutritional profile and functional characteristics of extruded products while simultaneously contributing to the reduction in food waste. Uniquely, the present study analyzed the effect of extrusion-cooking process conditions on the efficiency, energy consumption, and selected physical properties of extrudates enriched with nigella and flaxseed pomace. The samples were made using a single-screw extruder-cooker. Two plasticizing (L/D 16 and 20) systems were compared. The highest efficiency, 23.16 kg/h, was reached using 20% nigella pomace with the L/D 16 system. During the whole process, the specific mechanical energy ranged from 0.006 to 0.105 kWh/kg. New information was obtained on the interaction between pomace content and the physical properties of the extrudates. The results showed that the use of 10% nigella pomace maximized the WAI 4.90 and WSI 11.73% for pellets with 30% of nigella seed pomace in the L/D 20 and influenced the change in bulk density, indicating a double innovation: an improvement in extrudate quality and the efficient use of by-products. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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17 pages, 1776 KiB

Open AccessArticle

Techno-Economic Analysis for the Costs of Drying Chickpeas: An Example Showing the Trade-Off Between Capital and Operating Costs for Different Inlet Air Temperatures

by Timothy A. G. Langrish and Shu Cheng

Processes 2025, 13(4), 1178; https://doi.org/10.3390/pr13041178 - 13 Apr 2025

Viewed by 246

Abstract

This study investigates the implementation of new drying schedules for chickpeas, a significant pulse, incorporating a techno-economic analysis. The research also explores the reduction in anti-nutritional factors, such as trypsin inhibitors, through fluidized-bed drying with an air recycling system. The processing cost per [...] Read more.

This study investigates the implementation of new drying schedules for chickpeas, a significant pulse, incorporating a techno-economic analysis. The research also explores the reduction in anti-nutritional factors, such as trypsin inhibitors, through fluidized-bed drying with an air recycling system. The processing cost per unit mass of chickpeas is predicted to decrease with an increasing recycling ratio, from over AUD 1.32/kg of chickpeas with no recycling down to AUD 0.0885/kg of chickpeas at a ratio of 99%. With no air recycling, the lowest inlet air temperature (40 °C) gives the lowest cost, but near the optimum recycling ratio, the highest inlet air temperature (80 °C) is best. This pattern is followed when considering equivalent carbon dioxide emissions, with the lowest emissions (over 0.259 kg CO₂ (kg chickpeas)⁻¹) corresponding to high recycling ratios and high inlet air temperatures. The use of air recycling should cause no significant challenges when implementing a drying schedule for trypsin inhibitor reduction in chickpeas. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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13 pages, 4280 KiB

Open AccessArticle

Research on Camellia oleifera Shell Mechanical–Structural Cracking Behavior During Collision Hulling with In Situ Testing

by Honggen Xing, Liu Yang, Menghao Zhao, Zhide Ma, Zhicheng Wang, Can Shu, Pingan Huang and Bo Cui

Processes 2025, 13(3), 856; https://doi.org/10.3390/pr13030856 - 14 Mar 2025

Viewed by 642

Abstract

Shelling Camellia oleifera fruit (COF) is a fundamental step in its oil extraction and further processing. Mechanical shelling mainly relies on cracking through collision. Determining the collision mechanics and structural damage to COF during shelling under specific conditions is crucial for the design [...] Read more.

Shelling Camellia oleifera fruit (COF) is a fundamental step in its oil extraction and further processing. Mechanical shelling mainly relies on cracking through collision. Determining the collision mechanics and structural damage to COF during shelling under specific conditions is crucial for the design of the shelling equipment. In this study, a self-established COF collision mechanical–structural cracking damage test platform was built, with observation in situ using a high-speed macro camera. The main influencing factors on the impact force and structural damage during shelling were analyzed in depth, including the collision material, position, drying temperature, and impact angle. The experimental test results show that the COF collision cracking behavior can be divided into two stages—initial contact to maximum deformation, cracking, and propagation—matching with the mechanical–structural testing. Collision along the y-axis obviously causes more damage than that along the x-axis. Cracking of the COF occurs when the impact speed exceeds 3.27 m/s. The collision materials 304 stainless steel and 7075 aluminum alloy significantly facilitate cracking, while fresh fruit and polyurethane as collision materials cause no obvious damage. The drying temperature reduces the shell-breaking force for COF, with a drying temperature of 110° leading to the best shell-breaking. This research identifies key factors influencing the cracking behavior in COF shelling, such as the material selection, impact speed, and drying temperature. Optimizing these parameters can enhance shelling efficiency, reduce equipment wear, and increase throughput. This tailored approach supports scalable, cost-effective, and high-quality COF oil production with minimized waste and energy use. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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22 pages, 5119 KiB

Open AccessArticle

Simulation and Local Parametric Sensitivity Analysis of a Computational Model of Fructose Metabolism

by Ivona Buljan, Maja Benković, Tamara Jurina, Tea Sokač Cvetnić, Davor Valinger, Jasenka Gajdoš Kljusurić and Ana Jurinjak Tušek

Processes 2025, 13(1), 125; https://doi.org/10.3390/pr13010125 - 6 Jan 2025

Viewed by 870

Abstract

This research utilized a mathematical model of fructose metabolism within the CellDesigner software package to investigate the effects of varying dietary fructose intake on fat metabolism. By simulating different meal patterns with varying levels of fructose, the model provided valuable insights into the [...] Read more.

This research utilized a mathematical model of fructose metabolism within the CellDesigner software package to investigate the effects of varying dietary fructose intake on fat metabolism. By simulating different meal patterns with varying levels of fructose, the model provided valuable insights into the relationship between fructose consumption and hepatic triglyceride accumulation. The results demonstrated a clear correlation between increased fructose intake and elevated hepatic triglycerides. Additionally, a local parametric sensitivity analysis identified glyceraldehyde-3-phosphate and pyruvate as key regulatory factors in this process. Importantly, the model accurately simulated changes in fructose concentration and its metabolites, validating its predictive capabilities. These findings underscore the importance of systems biology in elucidating the complex mechanisms underlying nutrition-related diseases. By integrating computational modeling with experimental data, researchers can gain a deeper understanding of how dietary factors influence metabolic pathways and contribute to health outcomes. Ultimately, systems biology holds the promise of enabling personalized nutrition recommendations tailored to individual needs and genetic predispositions. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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14 pages, 576 KiB

Open AccessArticle

Enhanced Bioaccessibility of Carotenoids, Antioxidants, and Minerals from Red Lobster By-Products Through High-Hydrostatic Pressure and Ultrasound Extraction

by Vilbett Briones-Labarca and Claudia Giovagnoli-Vicuña

Processes 2025, 13(1), 10; https://doi.org/10.3390/pr13010010 - 24 Dec 2024

Viewed by 660

Abstract

Efficient extraction of bioactive compounds from red lobster by-products is crucial for maximizing their nutritional and economic value. This study compared high-hydrostatic pressure extraction (HHPE), ultrasound-assisted extraction (UAE), and conventional extraction (CE), assessing the yield and bioaccessibility of carotenoids (astaxanthin, β-carotene, lycopene), antioxidants [...] Read more.

Efficient extraction of bioactive compounds from red lobster by-products is crucial for maximizing their nutritional and economic value. This study compared high-hydrostatic pressure extraction (HHPE), ultrasound-assisted extraction (UAE), and conventional extraction (CE), assessing the yield and bioaccessibility of carotenoids (astaxanthin, β-carotene, lycopene), antioxidants (DPPH, FRAP assays), and minerals (sodium, magnesium, potassium, calcium). HHPE and UAE significantly enhanced carotenoid extraction (p < 0.05), with UAE yielding the highest astaxanthin (3.61 mg/100 g FW) and HHPE producing the most β-carotene (0.64 mg/100 g FW). HHPE also significantly increased antioxidant capacity (38.04% increase over CE, p < 0.05). Despite reduced bioaccessibility after in vitro digestion, HHPE and UAE represent sustainable methods for recovering valuable bioactive compounds, improving the nutritional profile of red lobster by-products. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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20 pages, 1839 KiB

Open AccessArticle

Towards Wine Waste Reduction: Up-Cycling Wine Pomace into Functional Fruit Bars

by Maja Benković, Filip Cigić, Davor Valinger, Tea Sokač Cvetnić, Ana Jurinjak Tušek, Tamara Jurina, Jasenka Gajdoš Kljusurić and Ivana Radojčić Redovniković

Processes 2024, 12(12), 2941; https://doi.org/10.3390/pr12122941 - 23 Dec 2024

Viewed by 676

Abstract

Due to the beneficial composition of wine pomace, it has found several applications in the food industry, mostly in the form of flour or extracts. This study suggests the use of grape skin separated from the pomace as a functional ingredient for fruit [...] Read more.

Due to the beneficial composition of wine pomace, it has found several applications in the food industry, mostly in the form of flour or extracts. This study suggests the use of grape skin separated from the pomace as a functional ingredient for fruit bars based on the hypothesis that grape skin can contribute to fruit bar antioxidant potential. Fruit bars were produced with dried figs/dates, grape skin, and cocoa/hazelnut mix in different proportions (48–70%, 30–50%, and 0–2%, respectively). The addition of grape skin proved beneficial for the total polyphenolic content (TPC) and antioxidant capacity. Furthermore, consumers appeared to like the newly developed functional product, and the addition of up to 30% grape skin did not have an adverse effect of sensory properties. The bars were graded A based on the NutriScore value and were microbiologically compliant to food safety regulations. These results demonstrate the possibility of grape skin use in the development of a functional fruit bar product, which can be beneficial not only from chemical and sensory point of view, but also economically feasible and environmentally friendly. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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20 pages, 7847 KiB

Open AccessArticle

Conceptual Design of Simulation-Based Approach for Robotic Automation Systems: A Case Study of Tray Transporting

by Seunghoon Baek, Seung Hyun Lee and Seung Eel Oh

Processes 2024, 12(12), 2791; https://doi.org/10.3390/pr12122791 - 6 Dec 2024

Cited by 1 | Viewed by 989

Abstract

This study investigated the application of robotic automation in food manufacturing, focusing on enhancing tray transporting operations through a simulation-based approach. The findings primarily focused on bakery production but also demonstrate broader applicability to other sectors that involve repetitive and labor-intensive tasks. The [...] Read more.

This study investigated the application of robotic automation in food manufacturing, focusing on enhancing tray transporting operations through a simulation-based approach. The findings primarily focused on bakery production but also demonstrate broader applicability to other sectors that involve repetitive and labor-intensive tasks. The researchers analyzed worker fatigue and limited productivity associated with manual tray handling. To evaluate these issues, simulations were conducted for two scenarios (Case A and Case B), applying robotic automation systems at different stages of production. Key performance indicators (throughput and utilization rates) were analyzed to assess improvements in process efficiency and reductions in worker strain. The results showed that robotic automation significantly increased throughput by 83.7% in simpler processes and by 27.1% in more complex ones, highlighting the impact of task complexity on automation effectiveness. Workforce demands decreased and demonstrated the potential of automation to alleviate physical strain in repetitive tasks. Simulations provided insights into workflow optimization, confirming their value as reliable tools for planning and refining automation strategies. The proposed framework offers a flexible and scalable solution for enhancing efficiency and consistency in manufacturing. Future research should apply similar approaches to other industries and explore the integration of human and robotic labor to further optimize safety, productivity, and cost effectiveness. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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18 pages, 3218 KiB

Open AccessArticle

Analytical Assessment of the Quality of Dietary Supplements and Cosmetic Products Containing Xanthohumol by Thin-Layer Chromatography Along with the Estimation of Its Antioxidant Potential

by Iwona Dymek, Anna Apola, Joanna Żandarek, Małgorzata Starek and Monika Dąbrowska

Processes 2024, 12(11), 2569; https://doi.org/10.3390/pr12112569 - 17 Nov 2024

Viewed by 888

Abstract

Xanthohumol, a prenylated chalcone in the flavonoid group, naturally occurs in many plants and exhibits antioxidant, anticancer, anti-inflammatory, antibacterial, and antiviral effects. The growing interest in xanthohumol due to its potential therapeutic properties has led to the increase in the pool of products [...] Read more.

Xanthohumol, a prenylated chalcone in the flavonoid group, naturally occurs in many plants and exhibits antioxidant, anticancer, anti-inflammatory, antibacterial, and antiviral effects. The growing interest in xanthohumol due to its potential therapeutic properties has led to the increase in the pool of products available on the market. The novelty of this study is the proposal of a rapid and cost-effective procedure useful for performing quality control on products containing xanthohumol in the form of dietary supplements and cosmetics as well as testing their stability. For this purpose, the thin-layer chromatography method with densitometric detection was used, which was validated in accordance with ICH (International Conference on Harmonization) guidelines. The mobile phase was toluene, 1,4-dioxane, and glacial acetic acid (37:10:1.5 v/v/v), and TLC silica gel 60 F₂₅₄ plates were used as the stationary phase. The validation process assessed linearity, with a correlation coefficient (r) of 0.9987. The calculated LOD (limit of detection) and LOQ (limit of quantification) values were 3.82 and 11.57 ng/spot, respectively. Accuracy was evaluated by determining percentage recovery at three concentration levels (80, 100, and 120%), with an average recovery of 100% and RSD below 1%, confirming good accuracy. Precision was indicated by an RSD of less than 2.20%. The average content of xanthohumol in dietary supplements ranged from about 8 to 29% of the content declared by the manufacturers. The stability tests showed that XN decomposes most slowly in water (t_0.5 = 10.86 h) compared with acidic (t_0.5 = 10.80 h) and alkaline solutions (t_0.5 = 7.39 h), as well as in the presence of an oxidizing agent (t_0.5 = 18.38 h), at all tested temperatures, which is confirmed by the calculated kinetic parameters. In the tests of antioxidant capacity, xanthohumol shows significantly higher radical scavenging capacity than vitamin C in the entire range of analyzed concentrations (0.03–2.40 mmol/L). Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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16 pages, 1008 KiB

Open AccessArticle

Esterification Process in Supercritical Carbon Dioxide Catalyzed by Geotrichum candidum Lipase Produced with Mozzarella Cheese Whey and Corn Steep Liquor

by Paulo Rodolfo Ramos, Alessandra Lopes de Oliveira, Giselle Vallim Correa Ramos and Eliana Setsuko Kamimura

Processes 2024, 12(10), 2086; https://doi.org/10.3390/pr12102086 - 26 Sep 2024

Viewed by 1132

Abstract

The valorization of industrial waste in the production of new products is a growing trend, with food waste showing significant promise as a raw material for various industries. Thus, this research aimed to investigate the production of Geotrichum candidum lipase using industrial waste, [...] Read more.

The valorization of industrial waste in the production of new products is a growing trend, with food waste showing significant promise as a raw material for various industries. Thus, this research aimed to investigate the production of Geotrichum candidum lipase using industrial waste, such as mozzarella cheese whey (MCW) and corn steep liquor (CSL), and to analyze how effectively it catalyzes the esterification of oleic acid with methanol. Lipase production was carried out in medium containing MCW and CSL, with fermentation conditions optimized using a fractional factorial experimental design and central composite experimental design. The highest activities (16.71 U/mL in 24 h and 17.80 U/mL in 48 h) were found in conditions of 13.6% (%w/v) CSL and 37.1% (%w/v) MCW, with corn oil fixed at 1% (%w/v) and pH fixed at 6,00. Esterification conditions were evaluated at atmospheric pressure, both in a solvent-free environment and using hexane, as well as under high pressures with supercritical carbon dioxide (SC-CO₂). The produced lipase demonstrated high catalytic activity for the esterification reaction of oleic acid with methanol under SC-CO₂ with an increase of 39.41% in the yield. The yields found confirm the feasibility of producing lipase from industrial waste, thus presenting it as a sustainable and efficient alternative for industrial processes, and show that there is no need to use toxic organic solvents in esterification reactions. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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16 pages, 1600 KiB

Open AccessArticle

Optimization of the Industrial Production Process of Tunisian Date Paste for Sustainable Food Systems

by Sana Ben Amara, Atef Lakoud, Imen Mahmoudi, Imene Ben Tekaya, Assila Amri, Ahmed Snoussi, Mondher Hachani, Sami Fattouch and Mnasser Hassouna

Processes 2024, 12(10), 2083; https://doi.org/10.3390/pr12102083 - 26 Sep 2024

Cited by 1 | Viewed by 1745

Abstract

The production of date paste from second-grade date fruits is a fast-growing industrial activity which promotes more sustainable food systems. The industrial date paste process is mainly dependent on the thermal treatments of hydration and drying that precede flesh crushing. These thermal treatments [...] Read more.

The production of date paste from second-grade date fruits is a fast-growing industrial activity which promotes more sustainable food systems. The industrial date paste process is mainly dependent on the thermal treatments of hydration and drying that precede flesh crushing. These thermal treatments are commonly performed industrially using steam hydration instead of water soaking and convective hot air drying, which are known to be energy-intensive operations leading to high greenhouse gas emissions. The objective of this work was to optimize, on the one hand, the operations of hydration and drying of dates at an industrial scale using a response surface Box–Behnken experimental design in order to reduce the energy consumption and, on the other hand, to assess the biochemical and microstructural properties of date paste produced under optimized conditions. Optimization was performed based on the measurements of sensory attributes, instrumental texture firmness, moisture content, water activity (a_w), and color parameters (L*, a*, b*), as well as on the energy savings related to the factors of hydration duration and temperature and time of drying. The optimal conditions to ensure the highest quality of the final product and the lowest energy consumption were 9.6 min of hydration at 80 °C and 3 h of drying at 52.28 °C. The biochemical analysis of the date paste produced under the optimized process showed that it is rich in dietary fibers (9.80 ± 2.10%) and total phenols (261 ± 6.2 mg gallic acid equivalent/100 g of extract). Furthermore, the studied sample exhibited a higher antioxidant potential than the raw date material as a result of the heat-inhibitory effect of oxidases. The obtained results suggest that date paste presents a good source of natural bioactive molecules and could potentially be considered as a functional food ingredient. SEM analysis showed that the microstructural properties of date paste produced under optimal conditions may promote its quality preservation during storage. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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10 pages, 447 KiB

Open AccessArticle

The Influence of the Use of Carrot and Apple Pomace on Changes in the Physical Characteristics and Nutritional Quality of Oat Cookies

by Dariusz Andrejko, Agata Blicharz-Kania, Marta Krajewska, Agnieszka Sagan, Magda Pastusiak and Mikołaj Ociesa

Processes 2024, 12(10), 2063; https://doi.org/10.3390/pr12102063 - 24 Sep 2024

Viewed by 1142

Abstract

The aim of the present study was to determine the characteristics of oat cookies with the addition of apple (“A”: 5, 10%) and carrot pomace (“C”: 5, 10%). Modifying the recipe and fortifying the oat cookies with such byproducts decreased the hardness and [...] Read more.

The aim of the present study was to determine the characteristics of oat cookies with the addition of apple (“A”: 5, 10%) and carrot pomace (“C”: 5, 10%). Modifying the recipe and fortifying the oat cookies with such byproducts decreased the hardness and increased the elasticity and chewiness. A colour change in the products containing fruit pomace was also observed. The use of carrot and apple residues resulted in a decrease in the value of the L* parameter, i.e., colour brightness. Moreover, for cookies containing carrot pomace, a significant increase in colour chromaticity towards red and yellow was observed. Fortified oatmeal cookies contained more polyphenols (0.67 mg/g–“CP”, control probe; 0.92 mg/g–“C10”) and fat (21.85%–“CP”; 22.55%–“A10”) but less protein (10.78%–“CP”; 10.25%–“C10”). A higher content of some minerals, i.e., P (0.334%–“CP”; 0.468%–“A10”), K (0.325%–“CP”; 0.387%–“C10”), and Ca (0.057%–“CP”; 0.073%–“C10”), was recorded in the cookies fortified with pomace. The obtained results indicate the significant impact of the addition of apple and carrot residues on the textural properties, colour parameters, and chemical composition of oat cookies. Pomace can be used to increase the content of antioxidants and microelements in this type of product. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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19 pages, 1551 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

The Addition of Concentrated Cold-Pressed Guabiroba Juice to Yogurts: Effects on the Physicochemical Analyses, Antioxidant Activity, Carotenoid Content, Total Phenolic Compounds, and Mineral Profile

by Amanda Alves Prestes, Dayanne Regina Mendes Andrade, Maria Helena Machado Canella, Isabel Cristina da Silva Haas, Cristiane Vieira Helm, Jefferson Santos de Gois, Jane Mara Block, Bruna Rafaela da Silva Monteiro Wanderley, Renata Dias de Mello Castanho Amboni, Adriano Gomes da Cruz, Tatiana Colombo Pimentel and Elane Schwinden Prudencio

Processes 2024, 12(9), 1915; https://doi.org/10.3390/pr12091915 - 6 Sep 2024

Cited by 3 | Viewed by 1077

Abstract

Cold-pressed guabiroba juice was subjected to block freeze concentration. The best process efficiency (PE) was obtained for the first stage of freeze concentration compared to the second stage (C2; 57.47%). Yogurt formulations were carried out with the concentrated juice from stage 1 (C1) [...] Read more.

Cold-pressed guabiroba juice was subjected to block freeze concentration. The best process efficiency (PE) was obtained for the first stage of freeze concentration compared to the second stage (C2; 57.47%). Yogurt formulations were carried out with the concentrated juice from stage 1 (C1) (0, 10% (I10), and 15% (I15)). For all concentrated juices (C1 and C2), ice fractions from the first and second stages (I1 and I2), and yogurts (control, I10, and I15), physicochemical analyses were performed and antioxidant activity, carotenoid content, total phenolic content (TPC), and mineral profile were determined. Total soluble solids contents for the concentrated juices increased by 1.56 to 2 times compared to the cold-pressed guabiroba juice. Furthermore, an increase in TPC and carotenoids was observed. For the I15 sample, TPC increased by 4,556%, with the control and increased carotenoids, vitamin C, and mineral profiles (Ca, K, Mg, and Na) contributing to increased antioxidant activity. The addition of concentrated guabiroba juice to yogurt formulations enhances the functional property of this dairy product by maintaining most of the bioactive compounds during cold-pressing associated with the freeze concentration. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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12 pages, 1406 KiB

Open AccessArticle

Qualitative and Quantitative Potential of Low-Cost Near-Infrared (NIR) Devices for Rapid Analysis of Infant Formulas for Regular and Special Needs

by Iva Majić, Marta Zajec, Maja Benković, Tamara Jurina, Ana Jurinjak Tušek, Davor Valinger and Jasenka Gajdoš Kljusurić

Processes 2024, 12(8), 1771; https://doi.org/10.3390/pr12081771 - 21 Aug 2024

Viewed by 904

Abstract

Infant formulas and their quality are an extremely important factor for proper growth and development and their composition and nutritional quality are extremely important. Fast, green, and cheap quality analysis methods are definitely desirable. Therefore, the aim of this work was to examine [...] Read more.

Infant formulas and their quality are an extremely important factor for proper growth and development and their composition and nutritional quality are extremely important. Fast, green, and cheap quality analysis methods are definitely desirable. Therefore, the aim of this work was to examine the potential of applying near-infrared (NIR) spectroscopy using two devices: a (i) laboratory NIR analyzer and (ii) portable NIR device. Both devices record the vibrations of molecules in the NIR region of 900–1699 nm. Infant formulas intended for children up to 6 months (n = 6) and for infants with a sensitive digestive system or confirmed allergy to cow’s milk proteins (n = 5) were tested. Each infant formula was recorded in the form of powder and in the form of prepared samples corresponding to different ages, according to the instructions on the product declaration. The parameters of color, conductivity, and total dissolved solids (TDS) were also measured. The measured parameters and the chemical composition of infant formulas were associated with NIR spectra and with the application of chemometric tools (principal component analysis (PCA) and partial least squares regression (PLSR)), the similarity and/or difference between the samples was determined and the qualitative/quantitative potential was determined through applications of both devices. Characteristic peaks at certain wavelengths indicate the presence of carbohydrates, proteins, and water were identified and are specific for regular and specific purpose infant formulas. It is precisely these specificities in the composition, which are visible in the NIR spectrum, that make it possible to distinguish samples on a qualitative level. The connection of NIR spectra as input variables and 22 parameters (color, TDS, conductivity, and energy–nutrient composition) as output variables, using PLSR, gave an insight into the quantitative potential, i.e., the possibility of predicting the observed parameters on the basis of NIR spectra (recorded using two devices). The quantitative potential was confirmed on the basis of model parameters that resulted in acceptable values for both NIR devices: the coefficient of determination for the calibration, R_c² > 0.9, and Range Error Ratio, RER > 6. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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19 pages, 8194 KiB

Open AccessArticle

Synergistic Effects of Pea Protein on the Viscoelastic Properties of Sodium Alginate Gels: Findings from Fourier Transform Infrared and Large-Amplitude Oscillatory Shear Analysis

by Won Byong Yoon, Hwabin Jung and Timilehin Martins Oyinloye

Processes 2024, 12(8), 1638; https://doi.org/10.3390/pr12081638 - 3 Aug 2024

Cited by 1 | Viewed by 2078

Abstract

The rheological characteristics of pea protein (PP100%) and alginate (AG100%) as pure and mixed gels with different levels of pea protein (AP90:10, AP80:20, and AP70:30) were investigated via large-amplitude oscillatory shear (LAOS) and Fourier transform infrared (FTIR). Small-angle oscillatory shear (SAOS) was carried [...] Read more.

The rheological characteristics of pea protein (PP100%) and alginate (AG100%) as pure and mixed gels with different levels of pea protein (AP90:10, AP80:20, and AP70:30) were investigated via large-amplitude oscillatory shear (LAOS) and Fourier transform infrared (FTIR). Small-angle oscillatory shear (SAOS) was carried out for the samples, and a slight frequency dependence of the storage modulus (G′) and the loss modulus (G″) was observed for the pastes and gels, indicating the formation of a weak network, which is crucial for understanding the gel’s mechanical stability under small levels of deformation. Elastic and viscous Lissajous curves from the LAOS measurement at different levels of strain (1 to 1000%) elucidated that the mixed gels formed a strong network, which showed breakdown at high deformation (>100% strain). The synergistic strengthening of the network of the mixture was noticeable in the Fourier transform and Chevyshev harmonic analyses. This analysis indicated that the nonlinearity of e₃/e₁ and v₃/v₁ started at higher levels of strain for the mixed gels. The FTIR spectra revealed that there was no strong interconnection by crosslinking between pea protein and sodium alginate, indicating that the synergistic effect mainly came from electrostatic interactions. These findings suggest that combining alginate with pea protein can enhance the mechanical properties of gels, making them suitable for various food applications. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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15 pages, 1560 KiB

Open AccessArticle

Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability

by Renata Stanisławczyk, Jagoda Żurek, Mariusz Rudy, Marian Gil, Anna Krajewska and Dariusz Dziki

Processes 2024, 12(8), 1577; https://doi.org/10.3390/pr12081577 - 27 Jul 2024

Cited by 1 | Viewed by 1422

Abstract

Meat preservation is necessary to prevent harmful changes caused by microbiological, chemical, and physical processes in order, among other things, to extend storage life. In this study, we investigated how the duration (4, 8, 12, and 24 h) and temperature (50 °C, 55 [...] Read more.

Meat preservation is necessary to prevent harmful changes caused by microbiological, chemical, and physical processes in order, among other things, to extend storage life. In this study, we investigated how the duration (4, 8, 12, and 24 h) and temperature (50 °C, 55 °C, 60 °C) of SV (sous-vide) treatment for horse meat influence the sensory properties and quality of m. longissimus thoracis specimens. The SV temperature and time of heat treatment demonstrated notable enhancements of most texture parameters. Increasing the duration of heat treatment from 4 h to 8, 12, and 24 h at all applied temperature values resulted in an improvement in the shear force, hardness, springiness, gumminess, and chewiness of horse meat (however, the differences were not statistically significant in every case). Increasing the duration of heat treatment from 4 to 24 h, but only at a temperature of 60 °C, improved the scent (intensity and desirability) and flavor desirability. Multiple regression analysis showed that many texture parameters could be effectively described by the cooking time and process temperature. The most accurate representation of the empirical data (R² > 0.903) was attained for adhesiveness, springiness, gumminess, and chewiness, which exhibited the highest coefficients of determination. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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Review

Jump to: Research

35 pages, 6516 KiB

Open AccessReview

Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications

by Giselle Vallim Corrêa Ramos, Santiago Ramírez-López, Samantha Cristina de Pinho, Cynthia Ditchfield and Izabel Cristina Freitas Moraes

Processes 2025, 13(2), 342; https://doi.org/10.3390/pr13020342 - 26 Jan 2025

Cited by 2 | Viewed by 1162

Abstract

This review explores the extensive literature on starch particle-stabilized Pickering emulsions for encapsulating bioactive compounds in food products. These emulsions offer superior stability and unique properties for delivering bioactive compounds (such as polyphenols, carotenoids, fatty acids, and vitamins) in food systems such as [...] Read more.

This review explores the extensive literature on starch particle-stabilized Pickering emulsions for encapsulating bioactive compounds in food products. These emulsions offer superior stability and unique properties for delivering bioactive compounds (such as polyphenols, carotenoids, fatty acids, and vitamins) in food systems such as sauces, dairy products, and functional foods. Encapsulation preserves the bioactivity of these compounds and enhances targeted delivery, offering potential nutritional and health benefits. Starch, although naturally hydrophilic and requiring modifications to enhance its functionality, is gaining increasing attention as a particle for stabilizing Pickering emulsions in foods systems. Various modifications, including chemical and structural changes, affect the functionality of starch in emulsions. This review discusses the key factors influencing emulsion stabilization, including particle and oil characteristics, as well as production methods, such as mechanical techniques. Research on the encapsulation of bioactive compounds using starch-stabilized emulsions and methods for their characterization are also presented. This review further identifies areas requiring more research, including alternative particle modification techniques, emulsion responses to external stimuli (pH, temperature), interactions between bioactive compounds and particles, their effects on digestion and nutrition, and the production of double emulsions for enhanced bioactive compound delivery. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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16 pages, 972 KiB

Open AccessFeature PaperEditor’s ChoiceReview

Particle Size as an Indicator of Wheat Flour Quality: A Review

by Dariusz Dziki, Anna Krajewska and Pavol Findura

Processes 2024, 12(11), 2480; https://doi.org/10.3390/pr12112480 - 8 Nov 2024

Cited by 1 | Viewed by 3064

Abstract

Wheat flour is one of the most important food raw materials, with its quality determined by various indicators. One such indicator is particle size and granulometric distribution. In recent years, numerous studies have focused on the effect of flour and bran particle size [...] Read more.

Wheat flour is one of the most important food raw materials, with its quality determined by various indicators. One such indicator is particle size and granulometric distribution. In recent years, numerous studies have focused on the effect of flour and bran particle size on the properties of cereal products such as bread, pasta, noodles, and cookies. The aim of this review was to analyze the extent to which this parameter influences the properties of these cereal products. Additionally, the relationships between flour particle size and its chemical composition were presented. Key factors affecting the granulometric composition of flour, related to wheat grain properties and the grinding process, were also discussed. The study specifically focuses on research conducted in the last five years. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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13 pages, 446 KiB

Open AccessReview

Ohmic Heating in Food Processing: An Overview of Plant-Based Protein Modification

by Israel Felipe dos Santos, Tatiana Colombo Pimentel, Adriano Gomes da Cruz, Paulo César Stringheta, Evandro Martins and Pedro Henrique Campelo

Processes 2024, 12(9), 1800; https://doi.org/10.3390/pr12091800 - 24 Aug 2024

Cited by 1 | Viewed by 3272

Abstract

This review provides an analysis of ohmic heating in food processing and its effect on plant proteins. This study explores the effect of this technology on protein denaturation and aggregation, affecting both non-covalent and covalent bonds. These structural and chemical changes have significant [...] Read more.

This review provides an analysis of ohmic heating in food processing and its effect on plant proteins. This study explores the effect of this technology on protein denaturation and aggregation, affecting both non-covalent and covalent bonds. These structural and chemical changes have significant implications for the techno-functional properties of proteins, contributing to their use in food processing. This article emphasizes the need to adjust processing conditions to maximize the benefits of ohmic heating, distinguishing it from other traditional thermal techniques due to its direct and controllable impact. By highlighting these contributions, this review serves as a resource for researchers and professionals interested in innovation and efficiency in food processing through the use of emerging technologies. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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22 pages, 382 KiB

Open AccessReview

Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry

by Jessica da Silva Matos, Juliana Eloy Granato Costa, Debora Raquel Gomes Castro Krichanã, Paula Zambe Azevedo, Amanda Lais Alves Almeida Nascimento, Paulo Cesar Stringheta, Evandro Martins and Pedro Henrique Campelo

Processes 2024, 12(8), 1742; https://doi.org/10.3390/pr12081742 - 19 Aug 2024

Cited by 1 | Viewed by 1732

Abstract

This review explores the growing interest in and potential applications of proteins extracted from nuts in the food industry. With an increasing shift toward plant-based diets and sustainable food sources, the nutritional value and functional properties of nut proteins have gained significant attention. [...] Read more.

This review explores the growing interest in and potential applications of proteins extracted from nuts in the food industry. With an increasing shift toward plant-based diets and sustainable food sources, the nutritional value and functional properties of nut proteins have gained significant attention. The composition, digestibility, and bioavailability of these proteins are discussed, emphasizing their role as high-quality substitutes for animal-based proteins. The text further delves into the technological applications of nut proteins, focusing on their ability to stabilize emulsions, enhance texture, and contribute to the development of innovative food products. This review highlights the diverse range of nuts and their unique protein profiles, underscoring the importance of combining different plant protein sources to achieve a well-balanced amino acid composition. As the food industry seeks novel and sustainable protein alternatives, the utilization of nut proteins emerges as a promising avenue with considerable nutritional benefits. Full article

(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)

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