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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 August 2023) | Viewed by 24536

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Dr. Monika Sujka

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Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: enzymatic and physical methods of starch modification; applications of pulsed electric field in food processing; sensory analysis; instrumental methods in food analysis
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Dr. Ewelina Zielińska

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Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
Interests: edible insects; entomophagy; protein; antioxidant properties; functional food; bioactivity
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Prof. Dr. Urszula Pankiewicz

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Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: pulse electric fields; bioaccumulation; food analysis; sensory analysis; bacteria cells biomass; yeast cells biomass
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food industry is developing dynamically in order to meet the challenges posed by consumers and the changing world. Nowadays, consumers demand that food products should be comfortable, varied, have a sufficient shelf life, and, at the same time, be healthy and safe. Other important considerations are those related to the health and environmental impacts of food processing. Additionally, consumers support safer and environmentally friendly technologies in the production of new food products. The growing human population also forces the search for new sources of food. Insects are becoming an interesting alternative to conventional sources of nutrients, such as proteins.

The purpose of this Special Issue of Applied Sciences is to present current, original scientific articles as well as review articles on new and emerging technologies (e.g., high pressure, pulsed electric field, ultrasound, and cold plasma processing) for obtaining products with high nutritional value and the use of unconventional raw materials, such as insects, in food production.

Dr. Monika Sujka
Dr. Ewelina Zielińska
Dr. Urszula Pankiewicz
Guest Editors

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Keywords

emerging technology
food processing
unconventional raw material
high nutritional value
edible insects

Published Papers (12 papers)

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Research

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18 pages, 1301 KiB

Open AccessArticle

The Pulsed Electric Field Treatment Effect on Drying Kinetics and Chosen Quality Aspects of Freeze-Dried Black Soldier Fly (Hermetia illucens) and Yellow Mealworm (Tenebrio molitor) Larvae

by Radosław Bogusz, Katarzyna Pobiega, Katarzyna Rybak, Artur Wiktor, Oleksii Parniakov, Sergiy Smetana and Małgorzata Nowacka

Appl. Sci. 2023, 13(18), 10251; https://0-doi-org.brum.beds.ac.uk/10.3390/app131810251 - 13 Sep 2023

Cited by 4 | Viewed by 1033

Abstract

Freeze drying is employed as one of the most effective preservation techniques, allowing dried material to be obtained characterized by high-quality properties. However, it also stands out as being one of the most energy-intensive methods and, consequently, expensive processes. Therefore, the objective of this study was to examine how the application of pulsed electric field (PEF) at 5 and 20 kJ/kg impacts the drying kinetics and the final quality of freeze-dried insects, including chemical composition, physical properties, and microbiological quality. For PEF-treated samples, a comparable content of protein (35.7–37.4 for H. illucens, 45.4–48.0 for T. molitor) to the untreated sample (35.8 for H. illucens and 48.0 for T. molitor) was noted. There were no significant distinctions found in the rehydration and hygroscopic characteristics across most tested samples. However, microtomography of freeze-dried H. illucens and T. molitor larvae unveils notable alterations in their internal structures influenced by both their species and the pre-treatment applied. The PEF-treated and freeze-dried H. illucens larvae exhibited a notably darker color (34.7–34.9) compared to the untreated sample (42.1), while a relatively consistent lightness for T. molitor larvae was observed. The performed study outlines that PEF treatment did not enhance the freeze-drying process of insect biomass and did not exhibit suitable microbiological quality for food purposes. Only fungi exhibited greater susceptibility to the effects of PEF treatment in comparison to bacteria, resulting in a reduction of 1.9 to 2.6 log cycles. Furthermore, PEF treatment did not negatively affect valuable compounds such as protein or fat. Full article

(This article belongs to the Special Issue Frontier Research in Food Processing Technologies)

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15 pages, 2221 KiB

Open AccessArticle

Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream

by Katarzyna Kozłowicz, Marta Krajewska, Sybilla Nazarewicz, Grzegorz Gładyszewski, Dariusz Chocyk, Michał Świeca, Dariusz Dziki, Zbigniew Kobus, Stanisław Parafiniuk, Artur Przywara and Magdalena Kachel

Appl. Sci. 2023, 13(17), 9816; https://0-doi-org.brum.beds.ac.uk/10.3390/app13179816 - 30 Aug 2023

Viewed by 879

Abstract

The aim of the study was to evaluate the possibility of utilizing ultrasonic pasteurization as an alternative method to the standard pasteurization technique used for ice cream mixes. In addition, the possibility of replacing commercial stabilizers (guar gum (GG) and carboxymethylcellulose (CMC)) with arrowroot was assessed. The evaluation of the ice cream involved an analysis of its chemical composition and physical properties, including X-ray diffraction and microstructure analysis. The ice cream containing arrowroot and undergoing ultrasonic pasteurization exhibited significantly higher content of total solids (47.17%), protein (16.26 [g·(100 g)⁻¹]), and free reducing sugars while displaying a notably lower fat content (6.60 [g·(100·g)⁻¹]). The combination of arrowroot and ultrasonic pasteurization exerted a positive effect on reducing the apparent viscosity of the ice cream mixture (166.10 mPa·s). Consequently, it led to decreased hardness (19.97 N), increased overrun (87.02%), and extended melting time (37.48 min) in comparison to ice creams incorporating GG and CMC with traditional pasteurization. The study showed that arrowroot is a promising alternative to standard commercial stabilizers (CMC and GG) in ice cream production, while ultrasound pasteurization has the potential to replace traditional pasteurization methods. Full article

(This article belongs to the Special Issue Frontier Research in Food Processing Technologies)

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11 pages, 1665 KiB

Open AccessArticle

Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics

by Marcin Mitrus, Maciej Combrzyński, Beata Biernacka, Agnieszka Wójtowicz, Marek Milanowski, Karol Kupryaniuk, Marek Gancarz, Jakub Soja and Renata Różyło

Appl. Sci. 2023, 13(14), 8138; https://0-doi-org.brum.beds.ac.uk/10.3390/app13148138 - 13 Jul 2023

Viewed by 735

Abstract

The aim of the study was to obtain a new type of potato-based snack pellets fortified with fresh broccoli addition and to estimate their extrusion-cooking parameters (processing stability) and selected physical properties. In this work, fresh broccoli was added at varying levels (10, 20, and 30%) to potato-based pellets—a half-product for expanded ready-to-eat food snacks. The obtained results showed that the assessed variables: moisture content, screw speed, and amount of added fresh broccoli, have significantly affected the extrusion-cooking process and final product physical properties. Accordingly, increasing fresh broccoli by up to 30% induced higher efficiency of the extrusion-cooking process, lower energy consumption, a lower expansion index, lower bulk density values, and proper durability. Application of fresh broccoli may also significantly reduce water consumption during processing and save energy due to the omission of the vegetable drying step. We recommend the application of up to 30% fresh broccoli in newly developed extruded snack pellet formulations. Fresh broccoli, a valuable vegetable source of health-promoting substances, may be an attractive additive in snack pellet half-products with no negative effect on processing. Full article

(This article belongs to the Special Issue Frontier Research in Food Processing Technologies)

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19 pages, 2333 KiB

Open AccessArticle

Aroma Composition of Wines Produced from Grapes Treated with Organic Amendments

by María del Valle Palenzuela, Nieves López de Lerma, Fernando Sánchez-Suárez, Rafael Martínez-García, Rafael Andrés Peinado and Antonio Rosal

Appl. Sci. 2023, 13(14), 8001; https://0-doi-org.brum.beds.ac.uk/10.3390/app13148001 - 08 Jul 2023

Cited by 1 | Viewed by 901

Abstract

The application to agriculture of wheat-straw spent mushroom substrate amendments (compost/vermicompost) used to grow Pleurotus ostreatus has been analyzed. The study was conducted in a vineyard where the effect on (1) the physicochemical properties of the soil and the leaf and (2) the analytical characteristics and the aromatic composition of the wine were analyzed. The application of the amendments resulted in an increase in organic matter and macronutrients (NO₃⁻, P₂O₅ and K₂O) in the soil. With regard to the leaves, the NO₃⁻ and K₂O contents of those vines fertilized with vermicompost were higher, and the metallic content was the same regardless of the treatment applied. The analysis of the colorimetric parameters showed that there was a higher content of compounds with red and violet colorations in the case of wine obtained after treatment with vermicompost. In addition, for this type of wine, a higher concentration of volatile compounds was obtained. Thus, after grouping the aroma compounds into aroma series, the greatest differences among vermicompost wines and the rest were obtained in the fruit, floral, herbaceous, and green fruit series. The principal component analysis showed that the vermicompost treatment clearly differentiated the wine from the rest of the wines, in addition to its effects on the aromatic series, the values in the total polyphenol index, and the compounds responsible for brown tones. Full article

(This article belongs to the Special Issue Frontier Research in Food Processing Technologies)

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12 pages, 851 KiB

Open AccessArticle

Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties

by Dariusz Dziki, Katarzyna Lisiecka, Urszula Gawlik-Dziki, Renata Różyło, Anna Krajewska and Grażyna Cacak-Pietrzak

Appl. Sci. 2022, 12(24), 12512; https://0-doi-org.brum.beds.ac.uk/10.3390/app122412512 - 07 Dec 2022

Cited by 7 | Viewed by 1621

Abstract

Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. This paper aimed to study the possibility of using micronized oat husk (hull) as a partial replacement for wheat flour (at levels 5, 10, 15, and 20%) in shortbread production. The physicochemical and sensory properties of control and enriched cookies were studied. The incorporation of oat husk into shortbread increased the fiber and ash content, and decreased the available carbohydrates in the cookies. The color of the enriched shortbread significantly changed and the total color difference between the control and enriched cookies ranged from 4.76 to 11.00. Moreover, the total phenolics content and antioxidant activity linearly increased with the percentage of husk in the cookie recipe. Importantly, micronized oat husk at a level of 20% had little influence on the sensory acceptability of cookies. However, replacement of wheat flour higher than 10% resulted in a harder texture of cookies and lower scores for this attribute were obtained. To summarize, in this work we showed that micronized oat husk can be a valuable additive for cookie fortification. Full article

(This article belongs to the Special Issue Frontier Research in Food Processing Technologies)

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11 pages, 2028 KiB

Open AccessArticle

Accumulation of Vitamin C in Yeast under Pulsed Electric Field (PEF) Conditions

by Karolina Nowosad, Monika Sujka, Ewelina Zielińska and Urszula Pankiewicz

Appl. Sci. 2022, 12(20), 10206; https://0-doi-org.brum.beds.ac.uk/10.3390/app122010206 - 11 Oct 2022

Cited by 4 | Viewed by 1695

Abstract

Enriching food with vitamin C is a process that challenges food engineers. To prevent the degradation of this vitamin, a microencapsulation can be used in Saccharomyces cerevisiae cells. Previous works have shown that applying a pulsed electric field can increase the efficiency of the accumulation of minerals in yeast. The aim of this study was to optimize PEF parameters in order to increase the accumulation of vitamin C in yeast cells, to evaluate the effect of electroporation on biomass and yeast viability, and to assess the effect of storage conditions on the vitamin C content and its antioxidant activity. The most effective accumulation of vitamin C in cells (approx. 1.3 mg/g dry mass) was achieved when a 20-h yeast culture was treated with PEF at a concentration of 5 mg/mL vitamin C in the medium. The optimal PEF parameters were: voltage of 1000 V, pulse width of 10 µs, treatment time of 20 min, and number of pulses, 1200. The process conditions did not affect significantly biomass production nor cell viability. Yeast cells with vitamin C were stored for 7, 14, and 28 days at 20 °C (after prior freeze-drying), 4 °C, and −22 °C. The lowest decrease in vitamin C content was observed for the freeze-dried yeast stored at 20 °C. Full article

(This article belongs to the Special Issue Frontier Research in Food Processing Technologies)

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14 pages, 2026 KiB

Open AccessArticle

The Use of Ultrasound in Shaping the Properties of Ice Cream with Oleogel Based on Oil Extracted from Tomato Seeds

by Sybilla Nazarewicz, Katarzyna Kozłowicz, Zbigniew Kobus, Bożena Gładyszewska, Arkadiusz Matwijczuk, Lidia Ślusarczyk, Tomasz Skrzypek, Monika Sujka and Natalia Kozłowicz

Appl. Sci. 2022, 12(18), 9165; https://0-doi-org.brum.beds.ac.uk/10.3390/app12189165 - 13 Sep 2022

Cited by 11 | Viewed by 2092

Abstract

In this study, the possibility of using ultrasound technology as an alternative to traditional pasteurization and homogenization in ice cream production was presented. Three types of ice cream with different proportions of oleogel (5, 6, and 7%) prepared using tomato seed oil were studied. The fatty acid contents of the oil were analyzed. Using chemical analysis, dry matter, fat, protein, dietary fiber, ash, and pH of the ice cream samples were determined. The physical analysis included analysis of the ice cream samples using a differential scanning calorimeter (DSC) and determination of their first drop time, complete melting time, overrun, viscosity, hardness, and adhesiveness. The structure of the samples was evaluated using scanning electron microscopy. Fourier transform infrared spectroscopy spectra were measured using a dedicated QATR-S Single-Reflection ATR ACCESSORY with a diamond prism. With the increase in the proportion of oleogels, the fat and carbohydrate contents, the amount of freezable water, and the overrun of the samples were increased, whereas their viscosity and hardness were decreased. Oleogels were found to be a promising alternative to fat in ice cream rich in unsaturated fatty acids, and the ice cream samples prepared using ultrasound pasteurization showed lower overrun and viscosity and higher hardness. Full article

(This article belongs to the Special Issue Frontier Research in Food Processing Technologies)

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15 pages, 5494 KiB

Open AccessFeature PaperArticle

Reversible Electroporation and Post-Electroporation Resting of Thai Basil Leaves Prior to Convective and Vacuum Drying

by Grant Thamkaew, Allan G. Rasmusson, Dmytro Orlov and Federico Gómez Galindo

Appl. Sci. 2022, 12(5), 2343; https://0-doi-org.brum.beds.ac.uk/10.3390/app12052343 - 23 Feb 2022

Cited by 3 | Viewed by 1276

Abstract

Pretreatment by reversible electroporation followed by resting (storage under saturated moisture at 21 ± 2 °C) was evaluated for modification of the properties of dried and rehydrated Thai basil leaves. The treated leaves were dried by convection at 40 °C or in a vacuum at room temperature. The results showed that vacuum drying provoked more cell damage and tissue collapse than convective air drying at a moisture ratio (MR) of 0.2 and 0.1. Under this level of MR, the pulsed electric field (PEF) and resting pretreatment exerts a protective effect of the tissue for both drying methods. However, under complete dehydration (water activity, aw = 0.05) damage seems to be similar for both drying methods despite the PEF pretreatment. Remarkably, reversible electroporation followed by resting resulted in higher trichome preservation. At MR of 0.05, the area of trichomes on the surface of convective-dried, PEF-rested and fresh samples were not statistically different at 2267 ± 89 µm² and 2218 ± 65 µm², respectively, showing that this pretreatment still exerts a protective effect on trichomes when complete dehydration is achieved. Full article

(This article belongs to the Special Issue Frontier Research in Food Processing Technologies)

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14 pages, 1399 KiB

Open AccessFeature PaperArticle

“Table Olive Flours”: An Ingredient Rich in Bioactive Compounds?

by Nuno Rodrigues, Catarina Oliveira, Susana Casal, José Alberto Pereira and Elsa Ramalhosa

Appl. Sci. 2022, 12(3), 1661; https://0-doi-org.brum.beds.ac.uk/10.3390/app12031661 - 05 Feb 2022

Cited by 1 | Viewed by 1336

Abstract

The aim of this study was to produce different “table olive flours” from fruits at different maturation stages. “Table olive flour” is here presented as an innovative product that can gain importance as a bioactive rich ingredient. Three types of natural table olives from cv. Cobrançosa, i.e., green, turning color, and black olives, were soaked, freeze-dried and ground to obtain three different flours. Their physical and nutritional characterization, lipid fraction (fatty acids and tocopherols profiles), phenolic profile, and antioxidant activity (total reducing capacity, radical scavenging activities of DPPH and ABTS^●+) were analyzed. “Table olive flours” with different colors and different characteristics were obtained. The “green table olive flour” had the lowest fat content and energy. On the contrary, it showed the highest protein, carbohydrate contents, percentages of oleic acid (C18:1), and MUFA, as well as total tocopherols. It also showed the highest antioxidant activity. The “black table olive flour” was the one with the highest percentages of palmitic acid (C16:0), SFA, and total reducing capacity. In the three types of developed “flours”, nine phenolic compounds were detected, hydroxy-tyrosol being the major, followed by tyrosol, and luteolin. In conclusion, from natural table olives of cv. Cobrançosa, different “table olive flours” with distinct properties and high amounts of health-promoting compounds can be produced. Full article

(This article belongs to the Special Issue Frontier Research in Food Processing Technologies)

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11 pages, 1426 KiB

Open AccessArticle

Physicochemical and Microbial Quality of Prepackaged Shrimp Processed by a Scaled-Up Microwave-Assisted Induction Heating Technology

by Chiu-Chu Hwang, Chung-Saint Lin, Yi-Chen Lee, Cheng-I Wei, Hung-Nan Tung, Tsung-Yin Ou, Tai-Yuan Chen and Yung-Hsiang Tsai

Appl. Sci. 2021, 11(20), 9514; https://0-doi-org.brum.beds.ac.uk/10.3390/app11209514 - 13 Oct 2021

Cited by 5 | Viewed by 1891

Abstract

A second generation and scaled-up equipment, named Aligo-2^TM (microwave-assisted induction heating, MAIH) with a sample capacity of approximately 1.0 L was designed and invented by Bottle Top Machinery Co., Ltd., Taiwan. Pre-packaged raw shrimps were heated in a scaled-up system using heating temperatures of 130 °C and 90 °C for 80 to 150 s, and the physicochemical and microbial qualities were evaluated. The total plate count, psychrotrophic bacteria count, and coliform levels decreased as heating time increased, whereas the cooking loss, color (L*, a*, and W) value, and texture increased. When shrimps were heated for the longest time of 120 s at 130 °C or 150 s at 90 °C, they displayed obvious overcooked, shrunken, and dry appearance. To obtain samples that showed a red color, cooked well, and had no microbial count, better heating conditions for the processing of pre-packaged shrimps via the MAIH scale-up system were 130 °C for 100 s or 90 °C for 130 s. This novel and scaled-up MAIH equipment provides shrimp to be cooked after being packed, thereof avoiding the post-contamination problem. Full article

(This article belongs to the Special Issue Frontier Research in Food Processing Technologies)

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Review

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22 pages, 1264 KiB

Open AccessReview

Plant-Based Fish Analogs—A Review

by Malgorzata Nowacka, Magdalena Trusinska, Paulina Chraniuk, Jagoda Piatkowska, Anna Pakulska, Karolina Wisniewska, Anna Wierzbicka, Katarzyna Rybak and Katarzyna Pobiega

Appl. Sci. 2023, 13(7), 4509; https://0-doi-org.brum.beds.ac.uk/10.3390/app13074509 - 02 Apr 2023

Cited by 7 | Viewed by 4352

Abstract

Recently, plant-based food has become important in the global food market. The increasing demand for plant-based food is a consequence of the increase in both environmental awareness and care for animal welfare as well as the changes in nutritional recommendations. Therefore, food producers are concentrating on fulfilling consumer needs by creating alternatives to animal-based products with comparable nutritional and sensory qualities but from plant-based sources. One promising trend is the production of plant-based fish. Thus, this work aimed to summarize the possibilities of creating plant-based fish analogs, including a review of alternatives to fish products currently available on the market and the possible use of the various ingredients to produce plant-based fish analogs like fillets, slices, as well as sticks, or burgers. Furthermore, the plant-based ingredients were characterized for potential use in fish analogs production. Additionally, the study includes technologies used for plant-based fish analogs production, e.g., texturization, 3D and 4D printing, electrospinning, etc. Furthermore, future perspectives were given considering the challenges and limitations in this range. Full article

(This article belongs to the Special Issue Frontier Research in Food Processing Technologies)

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20 pages, 353 KiB

Open AccessReview

Application of Enzyme-Assisted Extraction for the Recovery of Natural Bioactive Compounds for Nutraceutical and Pharmaceutical Applications

by Agnieszka Łubek-Nguyen, Wojciech Ziemichód and Marta Olech

Appl. Sci. 2022, 12(7), 3232; https://0-doi-org.brum.beds.ac.uk/10.3390/app12073232 - 22 Mar 2022

Cited by 16 | Viewed by 4983

Abstract

Enzyme-assisted extraction (EAE) involves the use of hydrolytic enzymes for the degradation of the cell wall or other cell components. This supports the diffusion of the solvent into the plant or fungal material, leading to easier elution of its metabolites. This technique has been gaining increasing attention, as it is considered an eco-friendly and cost-effective improvement on classical or modern extraction methods. Its promising application in improving the recovery of different classes of bioactive metabolites (e.g., polyphenols, carotenoids, polysaccharides, proteins, components of essential oil, and terpenes) has been reported by many scientific papers. This review summarises information on the theoretical aspects of EAE (e.g., the components of the cell walls and the types of enzymes used) and the most recent discoveries in the effective involvement of enzyme-assisted extraction of natural products (plants, mushrooms, and animals) for nutraceutical and pharmaceutical applications. Full article

(This article belongs to the Special Issue Frontier Research in Food Processing Technologies)

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