Search Results (8)

The reformulation of cookies using alternative flours and structured lipid systems represents a promising strategy for improving their nutritional profile. The present study characterized the dough properties, baking behavior, compositional attributes, and 48-day storage physicochemical and textural stability of cookie formulations combining mesquite or wheat flour with varying proportions of shortening and monoglyceride-based oleogel. A multifaceted modeling and temporal analysis approach was employed to assess the impact of flour type, fat blend, and storage duration on critical physicochemical variables. The findings of the study indicated that the type of flour was the predominant factor influencing moisture retention, ash content, and the rate of bake loss. In contrast, the fat blend was found to regulate oil migration and dough mechanical parameters. Oleogel-rich systems demonstrated superior stability over time, as evidenced by a diminished color change and a decelerated textural hardening process in comparison to conventional shortening controls. Concurrently, these systems maintained water activity levels below the established microbiological safety thresholds. Sensory analysis demonstrated that oleogels effectively replicated the mouthfeel and acceptability of conventional fats, exhibiting comparable hardness and crunchiness to traditional formulations. However, mesquite flour-rich formulations exhibited higher bitterness and lower adhesiveness. These findings demonstrate that oleogel incorporation provides a viable strategy for mitigating textural staling and improving lipid profiles of cookies. Full article

Oil spills occur during different operations in the energy sector, such as crude oil transport, tank filling and cleaning, and fueling. Such spills are one of the major causes of the accumulation of oil derivatives in the environment, requiring the remediation of soil and marine environments. The production of a biosurfactant by Starmerella bombicola ATCC 222214 was maximized by investigating the effect of different carbon/nitrogen sources and culture conditions. The mineral medium selected for its production was supplemented with 2.0% potato peel flour, 5.0% waste canola frying oil, and 0.20% urea. The culture conditions were a 200 rpm shaking speed, a fermentation time of 180 h, and a 4.0% inoculum size. The yield of isolated biosurfactant was 7.72 g/L. The emulsification rates of heavy oil and motor oil were 65.55 and 95.00%, respectively, indicating an affinity for complex hydrocarbons. In stability tests performed at different pH values, temperatures, and NaCl concentrations, the surface tension ranged from 27.14 to 31.08 mN/m. The critical micelle concentration was 2.0 g/L, at which the surface tension was 33.26 mN/m. The biosurfactant was composed of 6,6-dimethoxy-octanoic acid and azelaic acid, and it exhibited low toxicity to Brassica oleracea and Solanum lycopersicum. In the kinetic test, the biosurfactant allowed for the removal of 82.30%, 96.65%, and 98.25% of exhaust motor oil from sand, silty soil, and clay soil, while in the static test in packed columns, the removal yields were 66.62%, 63.03%, and 58.45%, respectively. The biosurfactant produced in this study is promising for environmental remediation applications in the energy sector. Full article

There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to coat plant protein-based MA, and were partially fried (at 180 °C, 1 min) in canola oil, subsequently frozen (at −18 °C) and stored for 7 days. Microwave heating (MH), infrared heating (IH), air frying (AF) and deep-fat frying (DFF) processes were employed on parfried frozen MA products, and their quality evolution was investigated. Results revealed that the fat content of MH-, IH- and AF-treated products was significantly (p < 0.05) lower than DFF-treated counterparts. Batter coatings reduced fat uptake in DFF of MA-based products. Both the batter formulations and cooking methods impacted the process parameters and quality attributes (cooking loss, moisture, texture, color) of MA-based coated food products. Moreover, the post-cooking stability of moisture and textural attributes of batter-coated MA-based products was impacted by both the batter formulations and cooking methods. Glass transition temperature (Tg) of MA-based products’ crust ranged from −20.0 °C to −23.1 °C, as determined with differential scanning calorimetry. ATR-FTIR spectroscopy and scanning electron microscopy analysis revealed that surface structural–chemical evolution of MA-based products was impacted by both the coating formulations and cooking methods. Overall, AF has been found as a suitable substitute for DFF in terms of studied quality attributes of meat analog-based coated products. Full article

Nowadays, solving the problems associated with environmental pollution is of special interest. Therefore, in this work, the morphology and thermal and mechanical properties of extruded fibers based on polylactic acid (PLA) and poly(butylene adipate-co-terephthalate) (PBAT) added to prickly pear flour (PPF) under composting for 3 and 6 months were evaluated. The highest weight loss percentage (92 ± 7%) was obtained after 6-month degradation of the PLA/PBAT/PPF/CO/AA blend, in which PPF, canola oil (CO), and adipic acid (AA) were added. Optical and scanning electron microscopy (SEM) revealed structural changes in the fibers as composting time increased. The main changes in the absorption bands observed by Fourier transform infrared spectroscopy (FTIR) were related to the decrease in -C=O (1740 cm⁻¹) and -C-O (1100 cm⁻¹) groups and at 1269 cm⁻¹, associated with hemicellulose in the blends with PPF. Differential scanning calorimetry (DSC) showed an increase in the cold crystallization and melting point with degradation time, being more evident in the fibers with PPF, as well as a decrease in the mechanical properties, especially Young’s modulus. The obtained results suggest that PPF residues could promote the biodegradability of PLA/PBAT-based fiber composites. Full article

Canola, Brassica napus L., is a major oilseed crop that has various uses in the food, feed, and industrial sectors. It is one of the most widely produced and consumed oilseeds in the world because of its high oil content and favorable fatty acid composition. Canola grains and their derived products, such as canola oil, meal, flour, and bakery products, have a high potential for food applications as they offer various nutritional and functional benefits. However, they are affected by various factors during the production cycle, post-harvest processing, and storage. These factors may compromise their quality and quantity by affecting their chemical composition, physical properties, functional characteristics, and sensory attributes. Therefore, it is important to optimize the production and processing methods of canola grains and their derived products to ensure their safety, stability, and suitability for different food applications. This literature review provides a comprehensive overview of how these factors affect the quality of canola grains and their derived products. The review also suggests future research needs and challenges for enhancing canola quality and its utilization in food. Full article

A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was to develop a mushroom-based minced meat substitute (MMMS) from edible Pleurotus sajor-caju (PSC) mushrooms and optimize the concentration of chickpea flour (CF), beetroot extract, and canola oil. CF was used to improve the textural properties of the MMMS by mixing it with PSC mushrooms in ratios of 0:50, 12.5:37.5, 25:25, 37.5:12.5, and 50:0. Textural and sensory attributes suggest that PSC mushrooms to CF in a ratio of 37.5:12.5 had better textural properties, showing hardness of 2610 N and higher consumer acceptability with protein content up to 47%. Sensory analysis suggests that 5% (w/w) canola oil showed the most acceptable consumer acceptability compared to other concentrations. Color parameters indicate that 0.2% beetroot extract shows higher whiteness, less redness, and higher yellowness for both fresh and cooked MMMS. This research suggests that MMMS containing PSC, CF, canola oil, and beetroot extract could be a suitable alternative and sustainable food product which may lead to higher consumer adoption as a meat substitute. Full article

The surprising lack of literature on using the very common wood adhesive polymeric methylenediphenyl diisocyanate (pMDI) with protein adhesives may be because of perceived poor improvement of protein wet strength. Reacting pMDI with the flour (soy or canola) before adding water unexpectedly improves wood bonding compared to adding the pMDI to an aqueous protein slurry. Mixing the liquid pMDI with the oilseed flour produces a free-flowing powder with up to 50% of pMDI to flour by weight. The mixture slowly reacts since the isocyanate band in the infrared spectra remains for several days but diminishes with time. Adding pMDI increases the dry and wet strength of wood bonds using Automated Bonding Evaluation System (ABES) testing and levels off at about 50%. Similarly, adding the polyamidoamine-epichlorohydrin (PAE) cross-linker to the oilseed flour increases dry and wet bond strength, but the effect levels off at about 20% of PAE. However, the combination of these two cross-linkers added to the flours results in greater dry and wet shear strength than either one alone. In addition to tests using ABES (ASTM D 7998), the increase in strengths is also observed—but with a diminished effect—in bonding plywood using the interior plywood strength test ASTM D 906. Full article

The effect of polyphenol removal (“dephenol”) combined with an alkaline pH shift treatment on the O/W interfacial and emulsifying properties of canola seed protein isolate (CPI) was investigated. Canola seed flour was subjected to solvent extraction to remove phenolic compounds, from which prepared CPI was exposed to a pH₁₂ shift to modify the protein structure. Dephenoled CPI had a light color when compared with an intense dark color for the control CPI. Up to 53% of phenolics were removed from the CPI after the extraction with 70% ethanol. Dephenoled CPI showed a partially unfolded structure and increased surface hydrophobicity and solubility. The particle size increased slightly, indicating that soluble protein aggregates formed after the phenol removal. The pH₁₂ shift induced further unfolding and decreased protein particle size. Dephenoled CPI had a reduced β subunit content but an enrichment of disulfide-linked oligopeptides. Dephenol improved the interfacial rheology and emulsifying properties of CPI. Although phenol removal did not promote peptic digestion and lipolysis, it facilitated tryptic disruption of the emulsion particles due to enhanced proteolysis. In summary, dephenol accentuated the effect of the pH shift to improve the overall emulsifying properties of CPI and emulsion in in vitro digestion. Full article