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Processing Foods: Process Optimization and Quality Assessment (II)

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A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (10 October 2023) | Viewed by 27861

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Dr. Péter Sipos

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Guest Editor

Doctoral School of Nutrition and Food Sciences, University of Debrecen, Debrecen, Hungary
Interests: food technology; rheology; quality of plant origin foods and raw materials; automation in food processing
Special Issues, Collections and Topics in MDPI journals

Dr. Milivoj Radojčin

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Guest Editor

Department of Agricultural Engineering, Faculty of Agriculture, University of Novi Sad, Novi Sad 21102, Serbia
Interests: food processing; drying; physical properties; rheology; energy

Special Issue Information

Dear Colleagues,

There are several new and long-standing demands in the food industry—our foodstuffs have to be delicious, attractive, nourishing, rich in bioactive and health-promoting components, and have a long shelf-life. The processes of food technology have a huge impact on these properties, and there are several situations where the producer has to choose between quality, cost, simplicity, or options available in the plant. This Special Issue focuses on the effect of different processes, such as heat treatment, separation, size reduction, mixing, chemical and enzymatic treatments, and fermentation, on the different quality attributes of foods, and tries to give information for their optimization, considering their cost, environmental and health relations, and sustainability. New applications of informatics and unit operations that can be applied in quality assurance (e.g., sensor techniques for measurement and blockchain techniques for traceability) are also welcome.

Dr. Péter Sipos
Dr. Milivoj Radojčin
Guest Editors

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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. Processes is an international peer-reviewed open access monthly 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

unit operations
processing technologies
optimization
food quality
nutrition
traceability
sustainability

Published Papers (13 papers)

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Research

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15 pages, 1164 KiB

Open AccessArticle

Optimization of Extrusion Conditions for an Extruded Food Enriched with Mango By-Products (Mangifera indica var. Tommy Atkins) via Response Surface Methodology

by Esther Medina-Rendon, Elisa Beltran-Medina, Guadalupe Guatemala-Morales, Eduardo Padilla-Camberos, Rosa Corona-González, Pedro Mondragón-Cortez and Enrique Arriola-Guevara

Processes 2023, 11(11), 3182; https://doi.org/10.3390/pr11113182 - 8 Nov 2023

Viewed by 788

Abstract

Today, mango by-products are produced in significant amounts, posing an environmental problem. Their incorporation into food products offers a solution to this problem. An extruded food product formulated with the flours of white corn, mango peel, and mango kernel was developed. To obtain the desired quality regarding the physical and chemical characteristics of the extruded food product, an optimization study was carried out. Response surface methodology was used to evaluate the effect of the following extrusion process variables on the physical (expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI)) and chemical properties (total polyphenol content and antioxidant capacity): the die temperature (DT, 100–130 °C), the feed moisture content (FMC, 17–21%), and the screw speed (SS, 80–120 rpm). Response surface and regression models were performed to determine the responses as a function of the process variables. Model optimization was carried out with an R² of >0.60, maximizing the WAI and minimizing the hardness and the WSI. The optimal conditions were a DT of 120.66 °C, an FMC of 21.88%, and an SS of 66.36 rpm. The extruded product’s characteristics were an EI of 1.10, a hardness of 63.66 N, a WAI of 5.41 g/g, a WSI of 16.20%, a TPC of 3402 mg GAE/100 g sample, and an antioxidant capacity of 90.09 mg Etrolox/g (measured by DPPH) and 79.38 mg Etrolox/g (measured by ABTS); the overall desirability value was 0.870. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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17 pages, 3056 KiB

Open AccessFeature PaperArticle

Optimisation Using Response Surface Methodology of Quality, Nutritional and Antioxidant Attributes of ‘Wichita’ Pecan Nuts Roasted by Microwaves

by Priscilla L. Mukwevho, Tafadzwa Kaseke and Olaniyi A. Fawole

Processes 2023, 11(8), 2503; https://doi.org/10.3390/pr11082503 - 20 Aug 2023

Cited by 1 | Viewed by 881

Abstract

Pecan (Carya illinoinensis) nuts are rich in functional compounds (unsaturated fatty acids, phytosterols, polyphenols, and tocopherols) associated with various health benefits. Commercially, pecan nuts are roasted to enhance their physical, chemical, and sensory properties. In the present study, response surface methodology (RSM) was used to optimise the quality and nutritional and antioxidant attributes of ‘Wichita’ pecan nuts roasted by using a microwave process with a range of microwave power (96.45–803.55 W) and roasting time (1.37–5.62 min). The microwave-roasted pecan nuts were analysed for hardness, total colour difference (TCD), and radical scavenging activity and modelled using the central composite design. The results showed that microwave power and roasting time significantly (p < 0.05) influenced the quality attributes of the pecan. The quadratic model adequately described the changes in TCD and hardness, respectively, while the 2FI model adequately described the changes in DPPH radical scavenging activity. To obtain the desired pecan nuts quality attributes (TCD = 1863.391; hardness = 28.755 N and DPPH radical scavenging activity = 33.877 mmol Trolox/g), the determined conditions were 700 W and 2.24 min, with a desirability of 0.557. The primary unsaturated fatty acids, including cis-oleic, cis-linoleic, α-linolenic, and stearic acids, were not affected (p < 0.05) by microwave roasting the pecan nuts at determined conditions. Volatile compounds, such as alcohols, aldehydes, ketones, lactones, hydrocarbons, and carboxylic acids, were identified in both raw and microwave-roasted pecan nuts, with limonene, which possesses various health properties, being the major volatile compound. It can be concluded that microwave roasting may be optimised using response surface methodology to produce quality pecan nuts that can be used as snacks or as an ingredient in other snack products. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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13 pages, 2111 KiB

Open AccessArticle

Effects of Different Cooking Methods on Glycemic Index, Physicochemical Indexes, and Digestive Characteristics of Two Kinds of Rice

by Feng Yao, Chuanpeng Li, Junyang Li, Guoli Chang, Yuliang Wang, Roberta Campardelli, Patrizia Perego and Chenggang Cai

Processes 2023, 11(7), 2167; https://doi.org/10.3390/pr11072167 - 20 Jul 2023

Cited by 2 | Viewed by 2551

Abstract

Diets including rice and rice-cooking methods influence digestive processes and blood glucose control. In this research, the effects of three different treatments (high-temperature and low-pressure plasma cooking, high-temperature cooking at atmospheric pressure (traditional method), and high-temperature cooking at high pressure) on the texture, color, molecular structure, infrared spectrum, microstructure, debranching enzyme activity, amylopectin content, glycemic index (GI), and in vitro starch digestibility of two rice varieties were studied. The results showed that the hardness, elasticity, viscosity, and chewability of rice after the high-temperature and low-pressure plasma treatment had no obvious changes compared with the traditional cooking method. A SEM analysis showed that the physical properties of the hydrophilicity on the surface of the rice increased after the high-temperature and low-pressure plasma treatment; the debranching enzyme activity reached 3.88 U/g (Xiantao rice) and 3.81 U/g (Heyuan rice), respectively, the amylose content of raw rice reached 68.77 mg/mL (Xiantao rice) and 64.92 mg/mL (Heyuan rice), which increased by 43.31 mg/mL and 39.46 mg/mL, respectively, and the GI was within the medium glycemic index of 56–69. The resistant starch in the Heyuan and Xiantao rice varieties amounted to 88.60 ± 3.10% and 89.40 ± 3.58%, respectively, after the high-temperature and low-pressure plasma processing method. The results showed positive effects and application potential for the cooking method in respect of diabetic consumers. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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23 pages, 6724 KiB

Open AccessEditor’s ChoiceArticle

Microwave-Assisted Extraction of Condensed Tannins from Branches of Prunus spinosa L.: Response Surface Modeling and Optimization

by Oana Teodora Ciuperca (Apreutesei), Elena Ionescu, Marius Sebastian Secula and Irina Volf

Processes 2023, 11(7), 2024; https://doi.org/10.3390/pr11072024 - 6 Jul 2023

Viewed by 1612

Abstract

The present study was conducted in order to investigate the parameters influencing the extraction of condensed tannins from branches of Prunus spinosa L. as a source of biomass, using a two-level factorial design. The extraction of condensed tannins was performed using microwave assisted-extraction (MAE)—a green technique to produce concentrated and pure extracts. Experimental tests were run to establish the effects of independent variables on the extraction of condensed tannins (expressed as catechin and epicatechin), which were quantified using high-performance thin-layer chromatography–densitometry. Four process variables were evaluated: ethanolic solvent concentration (% v/v) (30, 70), liquid-to-solid ratio (mL/g) (6:1, 10:1), extraction time (min) (2, 5) and microwave power (W) (400, 600). The significant influencing parameters were liquid-to-solid ratio and solvent concentration. The maximum content of condensed tannins (3.4 mg g⁻¹ catechin and 3.45 mg g⁻¹ epicatechin) was obtained using 70% v/v ethanol, 10:1 liquid-to-solid ratio, 5 min of extraction time and 600 W microwave power. MAE is beneficial for increasing the amounts of the targeted compounds. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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12 pages, 5640 KiB

Open AccessArticle

Cross-Linking of White Proteins in Soft-Shell Turtle Eggs Using Transglutaminase, Reductant, and Thermal Pretreatment

by Chun-Chi Chen, Ming-Ching Kao, Meng-I Kuo, Chao-Jung Chen, Cheng-Hsun Jao, Yongcheol Lee and Jung-Feng Hsieh

Processes 2023, 11(7), 1941; https://doi.org/10.3390/pr11071941 - 27 Jun 2023

Viewed by 821

Abstract

The effects of transglutaminase (TGase), reductant, and thermal treatment on the cross-linking of white proteins in soft-shell turtle eggs were investigated. Egg white proteins were denatured by reductant (0.83% 2-mercaptoethanol, 2-ME) pretreatment and thermal pretreatment (95 °C and 5 min), and the denatured proteins were then catalyzed by TGase (1.0 unit/mL). SDS–PAGE showed that without any pretreatments, three major egg white proteins (210 kDa, 115 kDa, and 76 kDa proteins) were inferior substrates for TGase. Only portions of the 210 kDa protein (7.9%), 115 kDa protein (11.4%), and 76 kDa protein (42.9%) were polymerized by TGase into high-molecular-weight (MW) protein polymers (>180 kDa) after incubation for 3 h at 40 °C. However, the combined use of TGase with 0.83% 2-ME and thermal pretreatment led to a significant increase (p < 0.05) in the rate of white protein polymerization after 3 h: 210 kDa protein (90.8%), 115 kDa protein (69.5%), and 76 kDa protein (72.2%). Particle size analysis indicated that these cross-linked high-MW protein polymers were 2000–10,000 nm in size. Based on the experimental results, egg white proteins denatured by 2-ME and heat pretreatment are more prone to TGase-induced cross-linking. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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18 pages, 2190 KiB

Open AccessArticle

Microwave-Assisted Phytochemical Extraction from Walnut Hull and Process Optimization Using Box–Behnken Design (BBD)

by Rahul Singh, Poornima Singh, Vinay Kumar Pandey, Kshirod Kumar Dash, Ashish, Shaikh Ayaz Mukarram, Endre Harsányi and Béla Kovács

Processes 2023, 11(4), 1243; https://doi.org/10.3390/pr11041243 - 18 Apr 2023

Cited by 4 | Viewed by 1599

Abstract

The walnut green hull is an agro-waste, a source of natural dye and volatile compounds with various biological activities, but the main challenge with the conventional extraction method is the quality and quantity of the volatile compound (dye) extraction from walnut hull waste. The objective of this research work is to use microwave-assisted extraction (MAE) as an emerging technology. Further, the MAE process was optimized using a Box–Behnken Design (BBD) of response surface methodology (RSM). The variables in MAE process optimization were microwave power, microwave time, solvent volume, and raw material particle size. The result indicated that MAE produces a higher extraction yield compared to the conventional method. The RSM analyses showed an increase in extract yield, total phenolic content, and total flavonoid content, along with antioxidant activity. The optimized condition parameters of MAE were reported to be 363.64-watt microwave power, 3.133 min, 39.999 mL/g solvent volume, and 150 µm particle size, the extract yield was 39.65%, followed by total phenol content of 83.535 mgGAE/g, and total flavonoid content was 18.98 mgQAE/g, while antioxidant activity was 76.298%. Additionally, the optimized sample was characterized using SEM and GC-MS. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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12 pages, 2268 KiB

Open AccessArticle

Development of High-Fibre, Ready-to-Bake Flour Mixtures from Purple Wheat

by Eszter Szőke-Trenyik, József Mihalkó, Péter Sipos and Balázs P. Szabó

Processes 2023, 11(2), 389; https://doi.org/10.3390/pr11020389 - 27 Jan 2023

Cited by 2 | Viewed by 1763

Abstract

Nowadays, consumers are paying more and more attention to healthy eating, and unfortunately, insulin resistance and type 2 diabetes are affecting many people. In general, people are paying more attention to the consumption of fibre-rich foods. In our study, we developed high-fibre ready-to-bake flour mixture blends using purple wheat flour (white and wholemeal). For fibre fortification, inulin, chia seed flour and psyllium husk flour were used. After determining the basic nutritional parameters of the raw materials, four series of experiments were carried out to prepare bread rolls and to test the finished products. The correct mixing ratio of the enriching agents were tested, and the final flour mixtures were tested. At the end of our research, three blends (white purple wheat flour + 4% inulin + 2% psyllium husk flour; wholemeal purple wheat flour + white purple wheat flour + 4% inulin + 4% chia seed flour; wholemeal purple wheat flour + 4% inulin + 4% chia seed flour) were developed. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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16 pages, 965 KiB

Open AccessArticle

Optimization of Grinding Process of Sunflower Meal for Obtaining Protein-Enriched Fractions

by Strahinja Vidosavljević, Nemanja Bojanić, Petar Ilić, Dušan Rakić, Olivera Đuragić, Vojislav Banjac and Aleksandar Fišteš

Processes 2022, 10(12), 2704; https://doi.org/10.3390/pr10122704 - 14 Dec 2022

Viewed by 1454

Abstract

In this study, dry fractionation process was proposed in order to obtain protein-enriched sunflower meal fractions. The process includes two-stage grinding using a hammer mill and a roll mill, and fractionation of sunflower meal by sieving. Central composite design (CCD) with four variables on three levels within response surface methodology was applied in order to estimate the influence of grinding parameters (sieve openings diameter of the hammer mill: 2, 4, and 6 mm, roll gap: 0.15, 0.2, and 0.25 mm, feed rate: 0.1, 0.175, and 0.25 kg/cm min, and roll speed: 400, 500, and 600 rpm) on responses (protein content, fraction yield and grinding energy consumption). Sieve openings diameter expressed the highest impact on fraction yield while roll gap expressed the most dominant influence on protein content in the fraction and grinding energy consumption. The highest protein content obtained was 48.06%_(dm) with fraction yield of 77.22%. A multi-response optimization procedure was performed and optimal values were: sieve openings diameter of 2 mm, roll gap of 0.25 mm, feed rate of 0.2 kg/cm min, and roll speed of 400 rpm, while predicted values for a desired range of responses were: protein content 45.5%_(dm), fraction yield 77.89%, and grinding energy consumption 8.31 Wh/kg. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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17 pages, 4810 KiB

Open AccessArticle

Effects of Container Design on the Temperature and Moisture Content Distribution in Pork Patties during Microwave Heating: Experiment and Numerical Simulation

by Hwabin Jung, Myeong Gi Lee and Won Byong Yoon

Processes 2022, 10(11), 2382; https://doi.org/10.3390/pr10112382 - 13 Nov 2022

Cited by 3 | Viewed by 1779

Abstract

Effects of the container design on the heat transfer rate and food quality during microwave heating were explored and validated with numerical simulations and experiments. The uniformity of moisture content and temperature was investigated, and to describe microwave heating patterns, a simulation model was created. Pork patties with different moisture and salt contents were heated in three different containers (center and edge-perforated lid as well as without lid) to achieve 80 °C using a domestic microwave oven. Compared to the center or mid-way positions, the temperatures at the edge of the patties rose quickly. By containing the evaporated vapor from the heated pork patties inside the container, the container with a center-perforated lid decreased the heating rate and non-uniformity in temperature and moisture content. A simplified numerical model for the electromagnetics, heat, and momentum transfer coupling simulation was developed to understand the moisture and temperature distribution of the pork patties after microwave heating. Heating uniformity and the final quality of the pork patties could be improved by a container with a center-perforated lid. The proposed model was able to describe the microwave warming process for ready-to-eat products; thus, it is a useful tool for designing microwavable ready meals. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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Review

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17 pages, 1649 KiB

Open AccessReview

Machine Learning Algorithms and Fundamentals as Emerging Safety Tools in Preservation of Fruits and Vegetables: A Review

by Vinay Kumar Pandey, Shivangi Srivastava, Kshirod Kumar Dash, Rahul Singh, Shaikh Ayaz Mukarram, Béla Kovács and Endre Harsányi

Processes 2023, 11(6), 1720; https://doi.org/10.3390/pr11061720 - 4 Jun 2023

Cited by 8 | Viewed by 5315

Abstract

Machine learning assists with food process optimization techniques by developing a model to predict the optimal solution for given input data. Machine learning includes unsupervised and supervised learning, data pre-processing, feature engineering, model selection, assessment, and optimization methods. Various problems with food processing optimization could be resolved using these techniques. Machine learning is increasingly being used in the food industry to improve production efficiency, reduce waste, and create personalized customer experiences. Machine learning may be used to improve ingredient utilization and save costs, automate operations such as packing and labeling, and even forecast consumer preferences to develop personalized products. Machine learning is also being used to identify food safety hazards before they reach the consumer, such as contaminants or spoiled food. The usage of machine learning in the food sector is predicted to rise in the near future as more businesses understand the potential of this technology to enhance customer experience and boost productivity. Machine learning may be utilized to enhance nano-technological operations and fruit and vegetable preservation. Machine learning algorithms may find trends regarding various factors that impact the quality of the product being preserved by examining data from prior tests. Furthermore, machine learning may be utilized to determine optimal parameter combinations that result in maximal produce preservation. The review discusses the relevance of machine learning in ready-to-eat foods and its use as a safety tool for preservation were highlighted. The application of machine learning in agriculture, food packaging, food processing, and food safety is reviewed. The working principle and methodology, as well as the principles of machine learning, were discussed. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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16 pages, 1276 KiB

Open AccessReview

Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins

by Chaima Neji, Jyoti Semwal, Endre Máthé and Péter Sipos

Processes 2023, 11(2), 417; https://doi.org/10.3390/pr11020417 - 30 Jan 2023

Cited by 1 | Viewed by 1561

Abstract

Cereal products are regarded as important protein providers, though they could feature poor nutritional quality due to their occasional imbalanced amino acid content. Cereal proteins are low in cysteine or tryptophan, and rich in methionine; however, while their combination with legume proteins makes them nutritionally more comprehensive, such a possibility must be addressed by the cereal processing industry. However, the incorporation of legume protein concentrates and isolates might also influence the functionality and bioavailability of some cereal constituents. Therefore, the objective of the present review is to gain insights into the effects of cereal products incorporated with legume protein isolates/concentrates, knowing that both the cereals and the protein extracts/isolates are complex structural matrices, and besides the final products acceptability they should efficiently promote the health condition of consumers. The combination of legume proteins with cereals will bring about a structural complexity that must harmoniously include proteins, carbohydrates, lipids, polyphenols and dietary fibers to promote the bioaccessibility, bioavailability and bioactivity without cyto- and genotoxicity. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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27 pages, 1699 KiB

Open AccessReview

Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development

by Chaima Neji, Jyoti Semwal, Mohammad Hassan Kamani, Endre Máthé and Péter Sipos

Processes 2022, 10(12), 2586; https://doi.org/10.3390/pr10122586 - 4 Dec 2022

Cited by 10 | Viewed by 4546

Abstract

Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water absorption), which could be affected along with its digestibility during processing. Extraction and isolation of legumes’ protein content makes their use more efficient; however, exposure to the conditions of further use (such as temperature and pressure) results in, and significantly increases, changes in the structural, and therefore functional and nutritional, properties. The present review focuses on the quality of legume protein concentrates and their changes under the influence of different physical processing treatments and highlights the effect of processing techniques on the structural, functional, and some of the nutritional, properties of legume proteins. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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11 pages, 251 KiB

Open AccessReview

Dairy Processing: The Soft Spreadable Cheese Xygalo Siteias

by Nikolaos Lapidakis and Georgios A. Fragkiadakis

Processes 2022, 10(1), 80; https://doi.org/10.3390/pr10010080 - 31 Dec 2021

Cited by 2 | Viewed by 2036

Abstract

The aim of cheese manufacturers is to produce high quality and safe products. Along the food chain of “milk to cheese and food products”, milk is collected, transferred, and managed in a standardized manner; processing results in safe, ready-to-eat products, of high nutritional quality. Soft, acid cheeses are prepared in various regions of Greece, mainly from ewe milk, goat milk, or their mixtures. They are produced from the rennet and/or acid coagulation of thermally-treated, full-fat milk undergoing acidification/curdling and ripening. Xygalo Siteias is a Greek soft cheese, produced in the area of Siteia, Crete, where it was recognized as PDO in 2011. It is close—more in texture and less in taste—with other cream cheeses PDO of Greece, such as Pichtogalo of Chania, and Katiki Domokou, still it differs in the preparation technique as well as in its physicochemical, biochemical, microbiological, and organoleptic characteristics. In this review, we focus on the processing and characteristics of Xygalo Siteias, mentioning perspectives for the further microbiological characterization of the product, the determination of its shelf-life in combination with new packaging-materials, as well as the attention it deserves as a food important for breeders, the local economy, and consumers, since it is associated with the Cretan-Mediterranean diet type. Full article

(This article belongs to the Special Issue Processing Foods: Process Optimization and Quality Assessment (II))

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