Journal of Food Processing and Preservation

The freeze-dried snack enriched with olives was produced with different biopolymer supports in order to improve the texture and high microencapsulation of olive biomolecules in the matrix for the first time. The effects of biopolymers used to increase storage stability in terms of desired texture properties on existing texture and sensory profile were evaluated. The healthy olive-enriched snack formulated with modified potato starch, maltodextrin, sodium alginate, and gum arabic was obtained using the freeze-dry technique with 20.93% drying efficiency. The smallest pore diameter and homogeneous porosity were obtained in the snack containing sodium alginate. The addition of maltodextrin resulted in larger pores and greater porosity. Large pores and random pore distribution are striking in the snack recipe without biopolymer. Large porosity and voids caused increased brittleness in the control sample without biopolymer. While the hardness increased in the sample containing sodium alginate, the fracturability remained lower than the other polymer supports. The fracturability value determined in the sample without polymers was determined to not be able to protect the integrity of the product during packaging and storage. The highest rehydration ability (7.85%) was obtained in the sample containing sodium alginate. Maltodextrin gave higher fracturability (10.552 mm) and the lowest hardness value (12.00 N) compared to other polymer supports at the concentration used. Maltodextrin gave the lowest astringency value in olive-enriched snacks. The lowest glass transition temperature (80.0°C) was obtained in the maltodextrin-added snack. The addition of sodium alginate delayed the onset of oxidation (OT_s, 211°C). With the biopolymer supports used, functional and different taste snacks with nutritionally rich content were produced.

Microwave-assisted extraction (MAE) is an effective green extraction method of value-added and bioactive compounds. The impact of different extraction times (2-7 min), microwave power (360-760 W), and solvent-to-sample ratio (20 : 1-40 : 1 ml/g) on the extraction yield of Ocimum basilicum var. album L. using MAE was investigated. Maximum extraction yield (%) was obtained at optimal conditions for extraction using response surface methodology, including extraction time of 4.33 min, power of 570.32 W, and the solvent-to-sample ratio of 40 : 1 ml/g, which was very close to the model prediction (17.01%). The yield of the conventional extraction (CE) method (50°C, 100 rpm, 1 h extraction time, and solvent-to-sample ratio of 40 : 1 ml/g) was %. Comparisons were made between the functional and structural characteristics of the mucilage extracted under optimal conditions and the CE method. Fourier transforms infrared (FTIR) spectroscopy was utilized to study the changes in functional groups, and scanning electron microscopy (SEM) was used to determine the morphological characteristics. Emulsion stability against heat, water absorption capacity, foaming capacity, and foaming stability of the extracted mucilage under optimal conditions were %,  g/g, %, and %, respectively, which were higher than the CE method. SEM results showed a more porous structure in mucilage obtained by the MAE method, while no changes were observed by FTIR analysis between the functional groups of extracted mucilage obtained from the utilized extraction methods. Therefore, the application of the MAE method was superior to CE in terms of yield, structural and functional characteristics, and significantly shorter extraction time. The findings show the great potential of microwave processing in commercial and laboratory extraction of mucilage without deteriorative effects on the structural and functional properties of the extracted material.

Snack consumption contributes to the prevalence of noncommunicable diseases because snacks contain high quantities of fat, sodium, and sugar. It is possible to reformulate these foods to improve their nutritional composition by incorporating coconut byproducts. This study aims to improve the nutritional profile of a snack by adding coconut flour to it. A Box–Behnken design was used to study the effects of coconut flour (40-60%), baking time (15-20 min), and temperature (140-160°C) on the physicochemical properties of the snack. There were considered response variables color aspects (L, a, b, C, and h), aw, moisture, BI, and hardness. The ² was over 0.73 for aw, moisture, a, and b; meanwhile, as for the rest of the variables, it was lower to 0.71, except for the hardness, for which the model was not significant. For that, the variables considered for the optimization were aw, moisture, a, and b. It was found that the moisture content and a and b values decreased as the amount of coconut flour increased. Time and temperature reduced the moisture content and the aw and b values. The optimum conditions of coconut flour amount, time, and temperature were 55.3%, 20 min, and 159°C, respectively. The result was a snack with appropriate physicochemical properties and an increase in the content of protein, fat, and ash compared to the nixtamalized corn flour; also, the principal fatty acid of the snack was the lauric acid, characteristic of the coconut. This study validates the production of a snack made with a virgin coconut oil byproduct.

The use of hydrocolloids has greatly increased in recent years due to their pivotal role as functional ingredients. They can increase food consistency, control the microstructure that affects water absorption, alter texture and flavor, and improve the shelf life of baked products. In this work, we analyzed the effect of plant hemicelluloses such as Caesalpinia pulcherrima galactomannans and Tamarindus indica xyloglucans on the stability of frozen French bread dough. The amount of these additives used was optimized from an obtained central composite design- (CCD-) response surface methodology (RSM) of the alveograph parameters. Batches were characterized for moisture, water activity (a_w), and texture using SEM, DSC, and TGA analyses when frozen for up to 60 days. Batches containing hemicelluloses showed better stability for a_w over time. There was no difference between the texture parameters of the samples studied for 60 days. Both added hemicelluloses presented fewer fractures at 30 days and less wear at 60 days, in addition to better performance in the TGA analysis after less than 30 days of frozen storage. Batches containing only xyloglucans or galactomannans had a higher solidification peak temperature after 60 days. Both plant hemicelluloses reduced the damage caused by cold storage and improved stability for water activity. Also, dough preparations containing these additives showed better moisture retention, as well as less wear and tear and fewer fractures over their shelf life. Our evaluation suggests C. pulcherrima and T. indica are nonconventional sources of hydrocolloids that could be utilized in the bakery industry.

In the study, the oleogel developed by lecithin/sorbitol monostearate (SMS) with canola oil was prepared and used as lamb fat replacer (0, 25, 50, 75, and 100%) for lamb sausage. Lecithin/SMS-canola oil oleogel decreased the cooking loss, hardness, springiness, chewiness and resilience of sausage, without affecting the cohesiveness. The ratio of unsaturated to saturated fatty acid increased from 1.12 to 3.38 as the replacement increased from 0 to 100%, presenting a health implication. The sensory scores showed no significant difference when the replacement was lower than 50%. The TBARS values of treatment groups were significantly lower than the control after 24 d storage, indicating the retard of lipid oxidation. These findings suggest that 50% replacement of lamb fat with lecithin/SMS-canola oil oleogels may be the optimal for lamb sausages, which provide new information for developing healthy meat products.

Increased milk production has boosted the market of milk-driven products, and as a result, the by-product production has also increased, which is a challenge to dispose of. Whey, a cheese by-product, is also increasing yearly, and its disposal in water bodies is responsible for water pollution and thus is an issue for the dairy sector. In this context, extensive research has been going on to valorize this by-product and create alternative ways to remove the organic load in whey rather than disposing of it. Recently, exciting developments have been made to convert whey into value-added commodities such as biofuels (bioethanol, biodiesel, and biohydrogen), bioplastics, bacterial cellulose, food colors and flavors, bioprotective solutions, bioactive peptides, and single-cell proteins. In this review, we aim to comprehend the recent developments and challenges in producing a whole range of value-added ingredients with whey as feedstock through microbial fermentation. Particular focus was paid to the potential of novel genetically engineered or adapted microbial strains to valorize bovine whey economically and sustainably.