scholarly journals Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2395
Author(s):  
Ruiping Gao ◽  
Zhen Wu ◽  
Qian Ma ◽  
Zhiqiang Lu ◽  
Fayin Ye ◽  
...  
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Nutritional Value ◽  
Antioxidant Activities ◽  
Total Carotenoids ◽  
Nutritional Values ◽  
Tomato Paste ◽  
Pectin Content ◽  
The Us ◽  
Ultrasound Assisted

Ultrasound-assisted processing has potential application advantages as an emerging technology for preparing tomato paste. This work explored the influence of ultrasound break at 22 °C (US-Break-22) and 65 °C (US-Break-65) on the viscosity, rheological properties and nutritional values of newly prepared tomato paste, compared with traditional thermal break at 65 °C (Break-65) and 90 °C (Break-90). Results showed that the US-Break-65 paste had the largest apparent viscosity, yield stress, consistency coefficient, solid-like nature, and large amplitude oscillatory shear behavior, followed by the US-Break-22 paste, Break-90 paste, and Break-65 paste. Based on the results of the pectin-related enzymes, particle size, and serum pectin of the pastes, it was revealed that the above-mentioned properties were mainly determined by the particle size and pectin content in their serum. The level of ascorbic acid followed the order of US-Break-22 paste > US-Break-65 paste > Break-65 paste > Break-90 paste. The level of total carotenoids followed the order of US-Break-22 paste ≈ US-Break-65 paste > Break-90 paste ≈ Break-65 paste. The level of total cis-carotenoids followed the order of US-Break-65 paste > US-Break-22 paste > Break-90 paste > Break-65 paste. The level of phenolics and antioxidant activities followed the same order of US-Break-22 paste > US-Break-65 paste > Break-90 paste > Break-65 paste. Overall, the viscosity, rheological properties and nutritional values of the tomato pastes prepared by US-Break-65 and US-Break-22 were significantly higher than those prepared by Break-65 and Break-90. Therefore, ultrasound assisted processing can prepare high quality tomato paste and can be widely implemented in the tomato paste processing industry.

Large scale industry mill: effect of extraction rate of flour on the dough rheological properties

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 80-85
Author(s):  
A.S. Alhendi ◽  
Z.A. Ahmed ◽  
M.S. Hussein ◽  
S.A. Abed
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Nutritional Value ◽  
Large Scale ◽  
Extraction Rate ◽  
Large Particle Size ◽  
Whole Wheat ◽  
Fine Particle Size ◽  
Physical Attributes ◽  
Dough Rheological Properties

Consumption of whole wheat flour is increasing worldwide because of its nutritional value. However, the flour rheological properties are affected by a high extraction rate (ER), that have been mentioned for many studies done on a laboratory scale. In the present study, a high ER flour produced by using a large-scale industrial mill was used to determine the effect of high ER on the dough rheological properties. The three studied extraction rates (80%, 85%, and 92%) were achieved by changing the roll adjustments and adding fine bran. The rheological properties (farinogram, extensiogram, and amylogram parameters) of the produced flour were determined in addition to some chemical and physical attributes. The result showed that there were no significant differences between farinogram parameters except for water absorption, which was increased with increasing ER. Also, there were no significant differences for extensiogram parameters and amylogram parameters, as well as for wet gluten and gluten index, protein, and moisture content. Conversely, for ash content, there were significant differences between the three flours. For PSD, there were no significant differences between produced flour related to the large particle size (above 720 and 354 µm). In conclusion, increasing ER of produced flour up to 92% with adding fine particle size bran had no significant effect on the rheological properties of the produced flour compared to 80% ER.

scholarly journals Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition

2019 ◽  
Vol 76 (1) ◽  
pp. 27 ◽  
Author(s):  
Silvia MIRONEASA ◽  
Mădălina IUGA ◽  
Dumitru ZAHARIA ◽  
Costel MIRONEASA
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Dynamic Moduli ◽  
White Wheat ◽  
Flour Dough ◽  
Dough Rheological Properties ◽  
Dough Development Time ◽  
Different Levels

The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the optimal combination of grape peels particle size (PS) and flour replacement (FR) level with grape peel flour on the dynamic and empirical rheological properties of mix flour dough to develop innovative bakery products. The results obtained highlighted that the small PS resulted in increased Farinograph water absorption and Amylograph peak viscosity and decreased dough development time. The FR showed a significant (p < 0.05) effect on Rheofermentometer parameters. The dynamic moduli increased when increasing FR and decreasing PS, while the loss tangent decreased with FR increase. The white wheat flour with 3.80% small particle size of GPF was found to be the best formulation in order to achieve the desirable dough rheological properties.

scholarly journals Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1201
Author(s):  
Lei Zhou ◽  
Jian Zhang ◽  
Yantao Yin ◽  
Wangang Zhang ◽  
Yuling Yang
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Protein Solubility ◽  
Myofibrillar Protein ◽  
Scanning Microscope ◽  
Fat Emulsions ◽  
Microscope Images ◽  
Fat Particles ◽  
Ultrasound Assisted ◽  
Pork Fat

The current study aimed to investigate the effects of ultrasound-assisted emulsification on the emulsifying and rheological properties of myofibrillar protein (MP) pork fat emulsions under different protein/fat ratios. Changes in emulsion profile, confocal laser scanning microscope images, cryo-scanning microscope images, particle size, protein solubility, surface hydrophobicity and free sulfhydryl groups were determined. Ultrasound significantly increased the emulsifying activity, the emulsifying stability and the flow index for all emulsions, while it decreased the viscosity coefficient of emulsions except for the treatment of protein/fat ratio of 1:15. The results showed that sonication reduced the particle size of the fat particles and evenly distributed the emulsion droplets. Sonication moved the distribution curve of droplet size to the smaller particle size direction and decreased the D3,2 and D4,3 values of emulsion. Sonication resulted in increased bindings between protein hydrophobic groups and fat particles. After ultrasound treatment, more sulfhydryl groups were exposed to aqueous solution, which might decrease the protein solubility in aqueous solution. Ultrasound-assisted emulsification could directly enhance the emulsifying and rheological properties of MP-stabilized pork fat emulsions at different protein/fat ratios, in particular at the ratio of 1:10.

scholarly journals Effect of particle size on phytochemical composition and antioxidant properties of Sargassum cristaefolium ethanol extract

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
E. S. Prasedya ◽  
A. Frediansyah ◽  
N. W. R. Martyasari ◽  
B. K. Ilhami ◽  
A. S. Abidin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Ethanol Extract ◽  
Total Phenolic ◽  
Particle Sizes ◽  
Epicatechin Gallate ◽  
Particle Size Reduction ◽  
Phytochemical Composition

AbstractSample particle size is an important parameter in the solid–liquid extraction system of natural products for obtaining their bioactive compounds. This study evaluates the effect of sample particle size on the phytochemical composition and antioxidant activity of brown macroalgae Sargassum cristaefolium. The crude ethanol extract was extracted from dried powders of S.cristeafolium with various particle sizes (> 4000 µm, > 250 µm, > 125 µm, > 45 µm, and < 45 µm). The ethanolic extracts of S.cristaefolium were analysed for Total Phenolic Content (TPC), Total Flavonoid Content (TFC), phenolic compound concentration and antioxidant activities. The extract yield and phytochemical composition were more abundant in smaller particle sizes. Furthermore, the TPC (14.19 ± 2.08 mg GAE/g extract to 43.27 ± 2.56 mg GAE/g extract) and TFC (9.6 ± 1.8 mg QE/g extract to 70.27 ± 3.59 mg QE/g extract) values also significantly increased as particle sizes decreased. In addition, phenolic compounds epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and Epigallocatechin gallate (EGCG) concentration were frequently increased in samples of smaller particle sizes based on two-way ANOVA and Tukey’s multiple comparison analysis. These results correlate with the significantly stronger antioxidant activity in samples with smaller particle sizes. The smallest particle size (< 45 µm) demonstrated the strongest antioxidant activity based on DPPH, ABTS, hydroxyl assay and FRAP. In addition, ramp function graph evaluates the desired particle size for maximum phytochemical composition and antioxidant activity is 44 µm. In conclusion, current results show the importance of particle size reduction of macroalgae samples to increase the effectivity of its biological activity.

scholarly journals Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil)

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 787
Author(s):  
Minaxi Sharma ◽  
Rajeev Bhat
Keyword(s):  
Corn Oil ◽  
Antioxidant Activities ◽  
Food Product ◽  
Extraction Techniques ◽  
Protection Factor ◽  
Total Carotenoids ◽  
Green Extraction ◽  
Microwave Assisted ◽  
Potential Applications ◽  
Conventional Extraction

Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita maxima). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, v/v). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ranging between 88.32 ± 1.51 and 93.53 ± 0.30% in IGE when compared with conventional extraction (50.61 ± 1.44 to 57.79 ± 2.09%). Further, oxidative stability of carotenoids extracts from IGE (protection factor = 1.59 ± 0.01 to 1.81 ± 0.05) were found to be significantly higher (p < 0.05) than conventional extracts. Based on results, this study supports the use of innovative green extraction techniques to obtain bioactive pigments like carotenoids. It is anticipated that results generated will find potential applications in food, pharmaceutical and cosmetic industries.

What's eating North America's edible insect industry? An examination of psychological, cultural and regulatory barriers

2021 ◽  
pp. 1-4
Author(s):  
Christl Li ◽  
Sean B. Cash ◽  
Julie Lesnik ◽  
Timothy S. Griffin ◽  
Joel Mason ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Environmental Benefits ◽  
Human Consumption ◽  
Edible Insects ◽  
The European Union ◽  
Edible Insect ◽  
The Us ◽  
Structural Barrier ◽  
Regulatory Barriers ◽  
Specific Regulation

Abstract Although research has demonstrated the positive nutritional value and environmental benefits associated with edible insect consumption, several factors challenge the growth and development of the edible insect industry for human consumption in the US and Canada. Cultural and psychological factors account for much of the aversion US and Canadian consumers display. The absence of specific regulation also constitutes a structural barrier to more widespread production and sale of edible insects. Compared to the US, the European Union has a more developed edible insect industry and has enacted legislation that removes some of the barriers. As consumer awareness of the putative health benefits of edible insects increases, more comprehensive regulations may emerge to keep pace with the growth of this industry. Overall, a multi-disciplinary approach that addresses both benefits and barriers to consumption is needed to facilitate a robust market for edible insects in the US and Canada.

scholarly journals Enhancement of Xanthophyll Synthesis in Porphyra/Pyropia Species (Rhodophyta, Bangiales) by Controlled Abiotic Factors: A Systematic Review and Meta-Analysis

Marine Drugs ◽  
2021 ◽  
Vol 19 (4) ◽  
pp. 221
Author(s):  
Florentina Piña ◽  
Loretto Contreras-Porcia
Keyword(s):  
Systematic Review ◽  
Nutritional Value ◽  
Abiotic Factors ◽  
Meta Analysis ◽  
Culture Method ◽  
Red Alga ◽  
Ecological Distribution ◽  
Total Carotenoids ◽  
Carotenoid Profile ◽  
Maximum Content

Red alga species belonging to the Porphyra and Pyropia genera (commonly known as Nori), which are widely consumed and commercialized due to their high nutritional value. These species have a carotenoid profile dominated by xanthophylls, mostly lutein and zeaxanthin, which have relevant benefits for human health. The effects of different abiotic factors on xanthophyll synthesis in these species have been scarcely studied, despite their health benefits. The objectives of this study were (i) to identify the abiotic factors that enhance the synthesis of xanthophylls in Porphyra/Pyropia species by conducting a systematic review and meta-analysis of the xanthophyll content found in the literature, and (ii) to recommend a culture method that would allow a significant accumulation of these compounds in the biomass of these species. The results show that salinity significantly affected the content of total carotenoids and led to higher values under hypersaline conditions (70,247.91 µg/g dm at 55 psu). For lutein and zeaxanthin, the wavelength treatment caused significant differences between the basal and maximum content (4.16–23.47 µg/g dm). Additionally, in Pyropia spp., the total carotenoids were considerably higher than in Porphyra spp.; however, the lutein and zeaxanthin contents were lower. We discuss the specific conditions for each treatment and the relation to the ecological distribution of these species.

scholarly journals Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1207
Author(s):  
Shu-Cheng Duan ◽  
Soon-Jae Kwon ◽  
Seok-Hyun Eom
Keyword(s):  
Antioxidant Activity ◽  
Faba Bean ◽  
Nutritional Value ◽  
Cooking Methods ◽  
Thermal Treatments ◽  
Nutritional Values ◽  
Beneficial Effects ◽  
Young Leaves ◽  
Dry Heating ◽  
Positive Correlations

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.

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