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Unconventional Raw Materials for Food Products
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Unconventional Raw Materials for Food Products

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 (31 January 2023) | Viewed by 35722

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Dr. Adriana Dabija

E-Mail Website
Guest Editor
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
Interests: food science and technology; food microbiology and safety; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Georgiana Gabriela Codină

E-Mail Website1 Website2
Guest Editor
Faculty of Food Engineering, Ștefan cel Mare University, 720229 Suceava, Romania
Interests: cereal products; rheological properties; sensory analysis; functional foods
Special Issues, Collections and Topics in MDPI journals
Dr. Lăcrămioara Rusu

E-Mail Website
Guest Editor
Department of Chemical Engineering and Food, Vasile Alecsandri University of Bacau, 600115 Bacău, Romania
Interests: food technology; food quality; bioactive compounds; biopesticides; functional foods; food by-product and waste valorization; food safety; environmental toxicology; drinking water quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nowadays, the food industry is constantly looking for new product ideas that follow global trends, producers combine innovation with tradition in the development of new products. The use of new raw materials in assortment diversification is a necessity imposed by the depletion of conventional raw materials, obtaining functional foods, dietary foods, etc. Researchers in the field are moving towards for the discovery of new raw material resources, for example, raw materials that can replace animal proteins and fats, sugar and salt, gluten from bakery products, etc. The use of these unconventional raw materials in manufacturing recipes is a great challenge for specialists in the field, but also in terms of consumer acceptability and legislation in force.

The large number of raw materials in the attention of researchers in the food industry leads us to believe that this Special Issue of Applied Sciences Journal entitled "Unconventional Raw Materials for Food Products" will be a success. We look forward to the work of colleagues immersed in investigating the nutritional, functional and technological properties of new ingredients that can be used in food manufacturing recipes, and we look forward to new perspectives and challenges in this field.

We cordially invite researchers to contribute original and unpublished research and review articles to be published in this Special Issue.

Prof. Dr. Adriana Dabija
Prof. Dr. Georgiana Gabriela Codină
Dr. Lăcrămioara Rusu
Guest Editors

Manuscript Submission Information

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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. Applied Sciences is an international peer-reviewed open access semimonthly 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

  • unconventional raw materials for food
  • trend in food
  • new food product development
  • food processing
  • valorization of by-products
  • trend in nutrition
  • functional food
  • foods for particular nutritional uses

Published Papers (17 papers)

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Editorial

Jump to: Research, Review

4 pages, 213 KiB  
Editorial
Studies on the Manufacturing of Food Products Using Unconventional Raw Materials
by Adriana Dabija, Lăcrămioara Rusu and Georgiana Gabriela Codină
Appl. Sci. 2023, 13(13), 7990; https://0-doi-org.brum.beds.ac.uk/10.3390/app13137990 - 07 Jul 2023
Viewed by 845
Abstract
   Today, companies blend innovation with tradition to create new products, as the food business is continually looking for fresh product ideas that reflect worldwide trends. [...] Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)

Research

Jump to: Editorial, Review

12 pages, 1251 KiB  
Article
Physical and Antioxidant Properties of Innovative Gluten-Free Bread with the Addition of Hemp Inflorescence
by Anna Pecyna, Agnieszka Buczaj, Renata Różyło and Zbigniew Kobus
Appl. Sci. 2023, 13(8), 4889; https://0-doi-org.brum.beds.ac.uk/10.3390/app13084889 - 13 Apr 2023
Cited by 2 | Viewed by 1201
Abstract
Hemp inflorescences from byproducts have been proposed as an addition to gluten-free rice bread. The scope of the research was to bake a control loaf of bread as well as bread loaves containing 1%, 2%, 3%, 4%, and 5% dried and crushed hemp [...] Read more.
Hemp inflorescences from byproducts have been proposed as an addition to gluten-free rice bread. The scope of the research was to bake a control loaf of bread as well as bread loaves containing 1%, 2%, 3%, 4%, and 5% dried and crushed hemp inflorescence (HI). The loaves of bread were evaluated in terms of their physical and sensory properties, polyphenol and flavonoid contents, and DPPH and FRAP antioxidant activities. The study’s findings revealed that the addition of HI influenced changes in the physical properties of the bread loaves, such as increased specific volume, decreased bread hardness, increased elasticity, and chewiness of the breadcrumb, especially when the additive concentrations were greater than 3%. The addition of HI significantly increased the total amount of polyphenols, flavonoids, and antioxidant activity in the bread. The sensory evaluation revealed that gluten-free bread can be produced with a maximum of 2% HI without affecting its taste and aroma. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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21 pages, 3111 KiB  
Article
Kefir Enriched with Encapsulated Volatile Oils: Investigation of Antimicrobial Activity and Chemical Composition
by Mihaela Adriana Tița, Maria Adelina Constantinescu, Tiberius Ilie Opruța, Cristina Bătuşaru, Lăcrămioara Rusu and Ovidiu Tița
Appl. Sci. 2023, 13(5), 2993; https://0-doi-org.brum.beds.ac.uk/10.3390/app13052993 - 26 Feb 2023
Cited by 3 | Viewed by 1161
Abstract
The present study was designed to determine the changes in the chemical composition of kefir enriched with encapsulated volatile oils by enzymatic methods and the antimicrobial activity of volatile oils. Using encapsulated volatile oils (fennel, mint, and lavender) and cow’s milk, we created [...] Read more.
The present study was designed to determine the changes in the chemical composition of kefir enriched with encapsulated volatile oils by enzymatic methods and the antimicrobial activity of volatile oils. Using encapsulated volatile oils (fennel, mint, and lavender) and cow’s milk, we created three different forms of kefir. To highlight the antiseptic capacity of the volatile oils, we performed their antimicrobial analysis on three types of molds (Geotrichum candidum, Penicillium expansum, Aspergillus niger) and one Gram-negative bacterium (Escherichia coli). The technique used to determine antimicrobial activity was Kirby–Bauer. The changes in the chemical composition of kefir samples with encapsulated volatile oils were analyzed using enzymatic methods and were compared with a control sample of kefir. The main analyzed chemical compounds were lactose, D-glucose, D-galactose, acetic acid, ethanol, L-lactic acid, and L-glutamic acid. The kefir samples enriched with volatile oils obtained superior results compared to the control sample during the whole analysis period. The main advantage of using encapsulation is that the bioactive compounds of the volatile oils are gradually released in the kefir sample due to the protection provided by sodium alginate. As a result, products with high nutritional values were obtained that are beneficial to the consumer’s health and have a longer shelf life thanks to the volatile oils’ antimicrobial properties. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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24 pages, 2558 KiB  
Article
Comparison of the Spreadability of Butter and Butter Substitutes
by Małgorzata Ziarno, Dorota Derewiaka, Anna Florowska and Iwona Szymańska
Appl. Sci. 2023, 13(4), 2600; https://0-doi-org.brum.beds.ac.uk/10.3390/app13042600 - 17 Feb 2023
Cited by 8 | Viewed by 3275
Abstract
There are many types of butter, soft margarine, and blends, e.g., a mixture of butter and vegetable fats, on the market as bread spreads. Among these, butter and blends of butter with vegetable fats are very popular. The consumer’s choice of product is [...] Read more.
There are many types of butter, soft margarine, and blends, e.g., a mixture of butter and vegetable fats, on the market as bread spreads. Among these, butter and blends of butter with vegetable fats are very popular. The consumer’s choice of product is often determined by functional properties, such as texture, and the physicochemical composition of butter and butter substitutes. The aim of this study was to compare sixteen market samples of butter and butter substitutes in terms of spreadability and other selected structural (spreadability, hardness, adhesive force, and adhesiveness) and physicochemical parameters (water content, water distribution, plasma pH, color, acid value, peroxide number, saponification number, and instrumentally measured fatty acid profile) to investigate their correlation with spreadability. The parameters determined here were correlated with factors such as the type of sample, measuring temperature, and physicochemical composition. The statistical analysis revealed a very strong positive correlation between hardness and spreadability for all samples tested at 4 °C, as well as between hardness and spreadability for all samples tested 30 min after removal from the refrigerator; however, the interpretation of the results was different if the butter and butter substitute samples were subjected to a multivariate analysis separately. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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19 pages, 4148 KiB  
Article
Use of Unmalted and Malted Buckwheat in Brewing
by Marius Eduard Ciocan, Rozália Veronika Salamon, Ágota Ambrus, Georgiana Gabriela Codină, Ancuța Chetrariu and Adriana Dabija
Appl. Sci. 2023, 13(4), 2199; https://0-doi-org.brum.beds.ac.uk/10.3390/app13042199 - 08 Feb 2023
Cited by 3 | Viewed by 2148
Abstract
With the goal of introducing specialty beers with full flavor and effective processing, craft and functional beer have revived old assortments and established new assortments in countries throughout the world. These unique selections are produced utilizing various ingredient combinations or changes to the [...] Read more.
With the goal of introducing specialty beers with full flavor and effective processing, craft and functional beer have revived old assortments and established new assortments in countries throughout the world. These unique selections are produced utilizing various ingredient combinations or changes to the brewing process. Given the rise in celiac disease sufferers in recent years, research investigations on the use of buckwheat in brewing, particularly gluten-free beer, have intensified. In this study, malted and unmalted buckwheat were proposed for use in brewing, and the results were contrasted with those of beer made entirely of malted barley. Commercial enzymes were added to the technical mashing process in order to optimize it and increase output yield. It was simple to incorporate buckwheat in the technological process to produce a final product that, in many respects, resembled conventional beer, making buckwheat suitable for regular beer drinkers. In terms of original extract, apparent extract, alcohol content, and energy value, the beer obtained from 100% barley malt differs from the final beer, but only minor variations were found in color, pH, and bitterness value. Ethyl alcohol, a particularly significant distinguishing characteristic, was impacted by the use of buckwheat malt and unmalted buckwheat. The beer made from buckwheat was acceptable from a sensory perspective in terms of flavor, aroma, texture, bitterness, etc. The results demonstrate that the researched raw materials can be successfully used in the production of beer, both in malted and unmalted forms. For the latter option, it is recommended to use enzyme preparations to speed up the mashing and filtration of the wort. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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11 pages, 834 KiB  
Article
The Use of Vacuum Impregnation of Barley Grain in the Production of Malt for Wort
by Leszek Rydzak, Renata Różyło, Tomasz Guz, Marcin Natoniewski and Kostiantyn Vasiukov
Appl. Sci. 2023, 13(3), 1628; https://0-doi-org.brum.beds.ac.uk/10.3390/app13031628 - 27 Jan 2023
Cited by 2 | Viewed by 1023
Abstract
In this study, the process of the vacuum impregnation of Kangoo barley grain, at the stage of soaking, was used in the production of light malt. The influence of vacuum impregnation on the speed of the water uptake by the barley, at temperatures [...] Read more.
In this study, the process of the vacuum impregnation of Kangoo barley grain, at the stage of soaking, was used in the production of light malt. The influence of vacuum impregnation on the speed of the water uptake by the barley, at temperatures of 12, 14, 16 and 18 °C, was also analyzed. At this stage of the research, the grain was soaked in water to obtain a moisture content of approximately 42%. The samples for the moisture content tests were taken every 2 h. The grain intended for malt was soaked in an air–water system and was kept submerged in water for 6 h. It was then removed from the water and kept for 18 h. The grain was aerated during the soaking process. The malting and soaking lasted eight days at temperatures of 12, 14, 16 and 18 °C. The samples for further testing were taken daily. Then, each of the samples was dried, following the same procedure. The sprouts were removed immediately after the dried samples contained approximately 4% moisture. Following a 3-month maturation process, the congress wort was produced from the malt. The pH and the extract content in the wort were tested. It was found that the process of vacuum impregnation significantly accelerates the uptake of water by the grain. In almost all cases, the influence of the tested factors on the pH of the wort and the extract content was also observed. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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16 pages, 3680 KiB  
Article
Optimization of Experimental Parameters in the Solvent Extraction of Trans-Resveratrol from Pruning Waste of Vitis vinifera, Fetească Neagră Variety
by Alina Lenuța Crăciun and Gheorghe Gutt
Appl. Sci. 2023, 13(2), 823; https://0-doi-org.brum.beds.ac.uk/10.3390/app13020823 - 06 Jan 2023
Cited by 3 | Viewed by 1578
Abstract
The past few decades have seen a marked expansion in market demand for food supplements with therapeutic value. Due to this demand, the recovery of vine waste for obtaining certain phytochemicals or plant synthesized compounds with health-promoting activities can be an important economic [...] Read more.
The past few decades have seen a marked expansion in market demand for food supplements with therapeutic value. Due to this demand, the recovery of vine waste for obtaining certain phytochemicals or plant synthesized compounds with health-promoting activities can be an important economic component, principally with the agreement of the European Union for resveratrol as a new food ingredient. For the sake of economic capitalization, it is necessary to determine optimum extraction parameters for maximum recovery. In this paper, we have determined the optimum parameters for the solvent extraction of trans-resveratrol from vine prunings. We tested different extraction conditions: 35 different types of solvents, 10 types of solid-to-liquid ratios, 10 extraction times, 10 types of granulosity of the ground material and 7 consecutive extractions on the same material. The optimal parameters determined were: solvent ethanol:diethyl ether 4:1 ratio, 1:35 solid liquid ratio g/mL, 4 days for extraction time, 500 µm–350 µm granulosity of powdered material and one extraction on the material. These findings are confirmed by optimization of extracting parameters according to Box–Behnken design. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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13 pages, 2071 KiB  
Article
Hemp Seed Oil Extraction and Stable Emulsion Formulation with Hemp Protein Isolates
by Noemi Baldino, Ilaria Carnevale, Olga Mileti, Donatella Aiello, Francesca R. Lupi, Anna Napoli and Domenico Gabriele
Appl. Sci. 2022, 12(23), 11921; https://0-doi-org.brum.beds.ac.uk/10.3390/app122311921 - 22 Nov 2022
Cited by 7 | Viewed by 4763
Abstract
Industrial hemp (Cannabis sativa L.) is traditionally processed for its high fibre content in the textile industry, but in recent years, it has come to constitute a new raw material in the food industry. Hemp seeds, but also the seed meal, are [...] Read more.
Industrial hemp (Cannabis sativa L.) is traditionally processed for its high fibre content in the textile industry, but in recent years, it has come to constitute a new raw material in the food industry. Hemp seeds, but also the seed meal, are rich in protein (25%) and oil (30%), the latter consisting of 80–90% of unsaturated fatty acids; they represent a rich and balanced nutritional source to replace the classic animal sources, and they are used in the food industry to supply new food trends. In this work, the hemp oil extraction process was studied, taking advantage of the supercritical CO2 and ultrasounds, and comparing it with the exhaustive Soxhlet technique. The residual cake from extraction is a protein-rich waste that can be used for food formulations. From this perspective, the hemp oil extracted was used to formulate emulsions with the consistency of vegetable drinks, enriched with standard hemp protein isolate and stabilized with the addition of 0.05% w/w of thickening polysaccharides (Gellan gum). The formulated emulsion is stable, and this can encourage the process improvement and the use of the waste from hemp seed extraction for the valorisation of by-products and waste to obtain complete food products with high nutritional value. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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14 pages, 1408 KiB  
Article
Valorization on the Antioxidant Potential of Volatile Oils of Lavandula angustifolia Mill., Mentha piperita L. and Foeniculum vulgare L. in the Production of Kefir
by Ovidiu Tița, Maria Adelina Constantinescu, Mihaela Adriana Tița, Tiberius Ilie Opruța, Adriana Dabija and Cecilia Georgescu
Appl. Sci. 2022, 12(20), 10287; https://0-doi-org.brum.beds.ac.uk/10.3390/app122010287 - 13 Oct 2022
Cited by 6 | Viewed by 1652
Abstract
(1) Background: Natural antioxidants are health products found in many plants and may have a therapeutic effect on various diseases caused by oxidative stress. The purpose of this research is the antioxidant analysis of some kefir samples enriched with volatile oils extracted from [...] Read more.
(1) Background: Natural antioxidants are health products found in many plants and may have a therapeutic effect on various diseases caused by oxidative stress. The purpose of this research is the antioxidant analysis of some kefir samples enriched with volatile oils extracted from three aromatic plants; (2) Methods: The volatile oils were extracted from lavender, fennel and mint. Four samples of kefir were made: kefir enriched with encapsulated lavender volatile oil, kefir enriched with encapsulated mint volatile oil, kefir enriched with encapsulated fennel volatile oil and a control sample without volatile oils. The analysis took place in three periods of storage: on the first day, on the 10th day and the 20th day; (3) Results: The antioxidant activity of kefir samples had decreased during the storage. The kefir sample with fennel and lavender volatile oil had the highest antioxidant activity, while the control sample had the lowest activity; (4) Conclusions: We can conclude that the volatile oils add value to the finished product. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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12 pages, 1693 KiB  
Article
Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers
by Ancuța Chetrariu and Adriana Dabija
Appl. Sci. 2022, 12(14), 7163; https://0-doi-org.brum.beds.ac.uk/10.3390/app12147163 - 15 Jul 2022
Cited by 2 | Viewed by 1511
Abstract
This study aimed at determining the quality parameters of the wafer formulated with the addition of grain spent (SG), resulting from the obtainment of whisky. In this sense, wafers were formulated from chickpea flour, spent grain, wild garlic paste, golden flaxseed, and hemp [...] Read more.
This study aimed at determining the quality parameters of the wafer formulated with the addition of grain spent (SG), resulting from the obtainment of whisky. In this sense, wafers were formulated from chickpea flour, spent grain, wild garlic paste, golden flaxseed, and hemp seeds. These food products were analyzed in terms of texture, density, and pH of the batter, but also of the final product for proximate analysis, baking loss, texture, water activity, color, antioxidant capacity, water holding capacity and oil holding capacity, microstructure, and sensorial analysis. The addition of spent grain in the wafer formulation led to products with a high acceptability, the texture of the batter underwent changes due to the addition of spent grain, all parameters increased, and only adhesiveness decreased. The density and pH of the samples with SG decreased. The fracturability of the products with SG decreased with the addition of SG compared to the control sample, and the color becomes darker, influenced by the specific color of the SG. With the addition of spent grain, it increases the fiber and protein content, the antioxidant capacity, but also the baking loss due to the fibers contained in it. The microstructure of samples with the addition of SG shows a heterogeneous distribution of pores on the cross section of the samples, with larger pores in the center of the wafer samples. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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13 pages, 467 KiB  
Article
The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality
by Andreea Voinea, Silviu-Gabriel Stroe, Sorina Ropciuc, Adriana Dabija and Georgiana Gabriela Codină
Appl. Sci. 2022, 12(9), 4344; https://0-doi-org.brum.beds.ac.uk/10.3390/app12094344 - 25 Apr 2022
Cited by 3 | Viewed by 1337
Abstract
The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough [...] Read more.
The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough during mixing, extension, pasting and fermentation and the bread quality in terms of bread physical properties, crumb and crust color, texture and sensory characteristics. According to the data we obtained, the SS presented a strengthening effect on the dough network by increasing its stability, dough development time, energy and resistance. Moreover, the SS addition resulted in an increase in dough extensibility, to a delay of the gelatinization process and an increase of the falling number value. The bakery products obtained with the SS were of a higher quality compared to the control sample, presenting better physical and textural characteristics, a darker color and being more appreciated by consumers with the increased level of SS addition in the wheat flour. According to the sodium content from the bread recipe, the bread samples obtained may be classified as products with a very low sodium content of up to a 0.6% SS addition in the wheat flour or with a low sodium content if at least 0.9% SS is contained in the bread recipe. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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16 pages, 1688 KiB  
Article
Study of Antioxidant Activity of Garden Blackberries (Rubus fruticosus L.) Extracts Obtained with Different Extraction Solvents
by Csilla Albert, Georgiana Gabriela Codină, Melinda Héjja, Csaba Dezső András, Ancuța Chetrariu and Adriana Dabija
Appl. Sci. 2022, 12(8), 4004; https://0-doi-org.brum.beds.ac.uk/10.3390/app12084004 - 15 Apr 2022
Cited by 8 | Viewed by 2948
Abstract
Blackberries are rich in antioxidants due to their high polyphenol and vitamin content, making them an excellent source of health protection. It is well known that good quality juices and fruit extracts can be obtained only from high quality fruits. The aim of [...] Read more.
Blackberries are rich in antioxidants due to their high polyphenol and vitamin content, making them an excellent source of health protection. It is well known that good quality juices and fruit extracts can be obtained only from high quality fruits. The aim of this research is to characterize the antioxidant properties of garden blackberries fruits grown in Turia (Romania). Extracts were made from blackberry fruits with four different solvents, and the antioxidant capacity was studied by applying DPPH and FRAP assay. The total phenolic content (with Folin–Ciocâlteu reagent), total anthocyanin content (with the pH differential method), and total flavonoid content (with aluminum chloride colorimetric method) were also measured. The quercetin and gallic acid content were also determined by HPLC-DAD. As the best results were obtained with 90% v/v acidified acetonitrile, the Hansen parameters analysis was performed for the acetonitrile-water solvent mixture as a solvent and cyanidin-3-O-glucoside as a solute. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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14 pages, 1946 KiB  
Article
Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour
by Carmela Gerardi, Miriana Durante, Maria Tufariello, Francesco Grieco and Giovanna Giovinazzo
Appl. Sci. 2022, 12(8), 3956; https://0-doi-org.brum.beds.ac.uk/10.3390/app12083956 - 14 Apr 2022
Cited by 9 | Viewed by 1608
Abstract
Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important understand how long-term storage affects [...] Read more.
Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important understand how long-term storage affects the stability of both bioactive molecules and volatile compounds, in addition to color. To this end, we analyzed whole pomace flour from red grape during a six-month storage period in the dark, either at 4 °C or 25 °C. Methods: The specific parameters monitored of grape pomace flour included: antioxidant activity (TEAC assay), total phenol content (Folin-Ciocalteu assay), phenol composition (high performance liquid chromatography), fatty acid composition (gas chromatography-mass spectrometry), volatile compound profiles (headspace-solid phase micro-extraction) and color. Results: Prolonged storage did not significantly affect total phenol content, antioxidant activity and characterized bioactive molecules (polyphenols, fatty acids). The only detected effect of storage was a slight whitening of the pomace flour and a small increase of volatile long chain esters and ketons after 6 months at 25 °C. Conclusions: The activity of several health-relevant bioactive compounds remained stable following storage of pomace flour for 6 months at 4 °C, supporting its possible use as a functional food ingredient. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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12 pages, 1427 KiB  
Article
Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study
by Ancuța Chetrariu and Adriana Dabija
Appl. Sci. 2022, 12(3), 1441; https://0-doi-org.brum.beds.ac.uk/10.3390/app12031441 - 28 Jan 2022
Cited by 4 | Viewed by 2058
Abstract
Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis was placed on the use of spelt flour in the formulation of the pasta recipe, with the replacement with spent grain obtained from distilleries for its content of fiber [...] Read more.
Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis was placed on the use of spelt flour in the formulation of the pasta recipe, with the replacement with spent grain obtained from distilleries for its content of fiber and protein. D-optimal design was used to optimize the influence of spent grain addition for the quality attributes of spelt pasta. In order to optimize the spelt pasta matrix, the spent grain content was varied (5%, 10%, 15%, and 20%) so that all responses were optimized (maximize cohesiveness, fracturability, proteins, total dietary fiber, total phenolic content, and antioxidant activity, minimize cooking loss, in-range firmness, and color paste). The optimal addition of spent grain in the spelt pasta recipe was 11.70%, yielding values with differences of less than 5% from the values predicted by the model and producing finished products with good nutritional properties without negative consequences on quality. Spent grain is a valuable byproduct that deserves to be used for fortification in order to obtain pro-health food. This study presents a formulation of spelt pasta with the addition of spent grain using mathematical modeling and statistical optimization. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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13 pages, 4091 KiB  
Article
Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation
by Mihaela Adriana Tița, Maria Adelina Constantinescu, Ovidiu Tița, Endre Mathe, Loreta Tamošaitienė and Vijolė Bradauskienė
Appl. Sci. 2022, 12(2), 790; https://0-doi-org.brum.beds.ac.uk/10.3390/app12020790 - 13 Jan 2022
Cited by 5 | Viewed by 1497
Abstract
(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its antioxidant, anticancer, antidiabetic, [...] Read more.
(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its antioxidant, anticancer, antidiabetic, antihypertensive and antimicrobial properties. Extracts from various plants in the form of volatile oils have a beneficial efct on consumer health. Following the research, their antioxidant and antimicrobial activities were demonstrated. (2) Methods: In the present study, the main purpose was to obtain a fermented dairy product with a high nutritional value; therefore, kefir, enriched with three types of volatile oils, namely, volatile mint oil, volatile fennel oil and volatile lavender oil, was made. The kefir samples obtained were sensory and texturally analyzed. The beneficial effect on health must also be studied in terms of the acceptability of these products by consumers from a sensory point of view. A non-numerical method based on several multi-personal approval criteria was used to interpret the results obtained in the sensory analysis. In the textural analysis, the consistency, cohesiveness and firmness of the kefir samples were analyzed. (3) Results: The samples enriched with volatile oils obtained superior results compared to the control sample in both conducted examinations. Kefir samples with volatile oils retained their sensory and textural characteristics for a longer time during storage. (4) Conclusions: The volatile oils added to kefir positively influenced the sensory and textural characteristics of the finished product. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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15 pages, 1435 KiB  
Article
Identification and Quantification of Valuable Compounds in Red Grape Seeds
by Ovidiu Tița, Ecaterina Lengyel, Diana Ionela Stegăruș, Petre Săvescu, Alexandru Bogdan Ciubara, Maria Adelina Constantinescu, Mihaela Adriana Tița, Diana Rață and Anamaria Ciubara
Appl. Sci. 2021, 11(11), 5124; https://0-doi-org.brum.beds.ac.uk/10.3390/app11115124 - 31 May 2021
Cited by 11 | Viewed by 2199
Abstract
Grape seeds are a by-product of the wine industry. They represent 38–52% of grape pomace and about 5% of the weight of grapes. The main objective of this study is to establish some important characteristics of grape seeds from red varieties cultivated in [...] Read more.
Grape seeds are a by-product of the wine industry. They represent 38–52% of grape pomace and about 5% of the weight of grapes. The main objective of this study is to establish some important characteristics of grape seeds from red varieties cultivated in Romania. The analyzed grape varieties were Cabernet Sauvignon, Merlot, Pinot noir, Burgund Mare, Cadarcă, Syrah, Novac. The grape seeds were dried and ground and the following determinations were made: determination of total polyphenol content, antioxidant capacity, antiradical capacity and determination of phenolic compounds. The analyses were performed on the first day after obtaining the grape extract, on the 14th day and the 30th day. The obtained results demonstrate that all the analyzed samples have a high content of polyphenols and show antioxidant and antiradical capacity. The highest values were obtained on the first day after separation, drying, grinding and extraction of the grape seeds and began to decrease almost constantly in time, so that for 30 days from storage the values obtained could ensure good operating yields. The seeds from the Novac grape variety obtained the best results throughout the analysis period. In the case of the total polyphenol content, the average value of the three samples Novac was 394.57 mgGAE/g dry extract and the average value of antioxidant capacity was 284.35 mgAAE/g dry extract. The greatest antiradical capacity was presented by the seeds of the Syrah and Novac varieties. The average value of the three samples from the Syrah variety was 62.1%, and in the case of the Novac variety was 61.33%. The paper demonstrates the opportunity of superior capitalization of seeds from the seven grape varieties cultivated on the territory of Romania due to the characteristics it possesses. At present, there is a major interest of consumers in the most natural products, with a major contribution to increasing the body’s immunity. The use of natural compounds in the food and pharmaceutical industry can be an important alternative. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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Review

Jump to: Editorial, Research

11 pages, 600 KiB  
Review
Current Advances and Future Aspects of Sweetener Synergy: Properties, Evaluation Methods and Molecular Mechanisms
by Congrui Wang, Yi Liu, Xiangzhong Zhao and Bo Liu
Appl. Sci. 2022, 12(10), 5096; https://0-doi-org.brum.beds.ac.uk/10.3390/app12105096 - 18 May 2022
Cited by 4 | Viewed by 3024
Abstract
Sweetener synergy is the phenomenon in which certain combinations of sweeteners work more effectively than the theoretical sum of the effects of each components. It provides benefits in reducing sweetener dosages and improving their sweetness. Many mixtures of sweeteners with synergistic effects have [...] Read more.
Sweetener synergy is the phenomenon in which certain combinations of sweeteners work more effectively than the theoretical sum of the effects of each components. It provides benefits in reducing sweetener dosages and improving their sweetness. Many mixtures of sweeteners with synergistic effects have been reported up to now. Both artificial high-intensity sweeteners and natural sweeteners are popularly used in sweetener mixtures for synergism, although the former seem to display more potential to exhibit synergy than the latter. Furthermore, several evaluation methods to investigate sweetener synergy have been applied, which could lead to discrepancies in results. Moreover, structurally dissimilar sweeteners could cooperatively bind at the different sites in the sweet taste receptor T1R2/T1R3 to activate the receptor, and their hydration characters/packing characteristics in solvents could affect their interaction with the receptor, providing the preliminary explanations for the molecular basis of sweetener synergy. In this article, we firstly present a systematic review, analysis and comment on the properties, evaluation methods and molecular mechanisms of sweetener synergy. Secondly, challenges of sweetener synergy in both theory and practice and possible strategies to overcome these limitations are comprehensively discussed. Finally, future perspectives for this important performance in human sweet taste perception are proposed. Full article
(This article belongs to the Special Issue Unconventional Raw Materials for Food Products)
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