Food and Bioprocess Technology

https://link.springer.com/journal/11947

List of Papers (Total 76)

The Effect of Low-Temperature Spray Drying with Dehumidified Air on Phenolic Compounds, Antioxidant Activity, and Aroma Compounds of Rapeseed Honey Powders

The influence of low-temperature spray drying (inlet/outlet air, 75/50 °C) with the use of dehumidified air on rapeseed honey phenolics, antioxidant activity, and aroma compounds was investigated. Maltodextrin and NUTRIOSE® were used as carriers. Additionally, skimmed milk was tested as water substitute for feed solution preparation. Honey powders obtained by this method were...

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Nutritional, structural, functional, and sensorial properties of protein isolate developed from salmon (Salmo salar), cod (Gadus morhua), and herring (Clupea harengus) by-products using the pH-shift method was studied. Function of the proteins in an emulsion system in terms of viscoelastic properties was also evaluated. Regardless of origin, the proteins showed satisfying...

Assessing the Influence of Roasting Process Parameters on Mepiquat and Chlormequat Formation in Dark Barley Malts

The aim of this work was to examine the effect of temperature and time on mepiquat and chlormequat pesticides’ formation during the barley malt roasting process. The study was conducted for roasting of green malt and kilned malt. The barley used for the study was of the ecological type and verified by us to be free of any quaternary ammonium pesticides. In our study, we observed...

The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

Starch and beta-glucan are most abundant carbohydrate polymers available in oat products; however, their simultaneous release during extraction depends on morphological and processing conditions of raw material. The study analyzes the mutual correlation between the sample (oat flakes and bran) and treatment types (microwave heating (MW)—1–5 min; conventional heating (CH)—7 min...

The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)

The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium macrocarpon) during hybrid osmotic and microwave-vacuum drying. Additionally, the effect of microwave-vacuum pretreatment and subsequent osmo-microwave-vacuum drying on selected quality indicators of dried...

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Nowadays, consumers demand healthy, safe, and ready-to-eat horticultural products because of their lifestyle. In this regard, new legume-based food product development with eco-innovative technologies seems to be an interesting market. The effect on quality of an innovative pesto sauce, made of fresh faba bean seeds, of an alternative continuous microwave treatment pasteurization...

Characterizing the pH-Dependent Release Kinetics of Food-Grade Spray Drying Encapsulated Iron Microcapsules for Food Fortification

Iron deficiency is the primary cause of many widespread nutritional diseases including anemia, pregnancy complications, and infant mortality. Release kinetics of iron premixes to be mixed with food items like salt, rice, and tea is a key research objective of many globally active iron fortification efforts. Iron release kinetics of microcapsules of two reverse-enteric coating...

Correction to: Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions

The authors would like to add “Facultad de Ciencias Exactas, UNLP, 47 y 115, La Plata, Argentina” as one of the affiliation of Dr. Alicia Califano as this was missed during the publication of the original article.

A Novel Inhibitor Against Mushroom Tyrosinase with a Double Action Mode and Its Application in Controlling the Browning of Potato

In order to search for a new method for the anti-browning of food products, a novel hydroxypyridinone (HPO) derivative with a formyl group was evaluated for its anti-tyrosinase property. This compound was found to exhibit potent tyrosinase inhibition on the monophenolase activity of mushroom tyrosinase with an IC50 value of 1.33 μM, indicating that this HPO derivative was 12-fold...

Influence of Vacuum Impregnation with Different Substances on the Metabolic Heat Production and Sugar Metabolism of Spinach Leaves

Vacuum impregnation (VI) has been widely used as pre-treatment prior to, e.g., minimal processing, freezing, or drying of fruit and vegetables. Most of the investigations have focused on the applicability of VI to modify physicochemical, sensory, and nutritive characteristics. However, little attention has been paid to the metabolic consequences of impregnating different...

The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS

The impact of different drying techniques and storage conditions on the formation of carboxymethyl lysine (CML) as an advanced glycation end product (AGE) was investigated in various pilot-scale produced skim milk powders (SMP). CML, an indicator of advanced stages of the Maillard reaction, was analyzed by isotope dilution ESI-LC-MS/MS after drying and at intervals during storage...

Influence of Contact Surface Type on the Mechanical Damages of Apples Under Impact Loads

This paper presents an analysis of mechanical damage carried out on ‘Golden Delicious’ apple variety, which was subjected to impact loads during free drop against various rigid plates. For this purpose, an analysis of the contact pressure based on determined contours and surface pressure distributions at the contact point between the fruit dropped from various heights against...

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

In this study, the influence of encapsulation process conditions on the physical properties and chemical composition of encapsulated pumpkin seed oil was investigated. Four variants of encapsulated oil were prepared: spray-dried non-homogenized emulsions at the inlet temperatures of 180 and 130 °C, spray-dried homogenized emulsion at the inlet temperature of 130 °C, and freeze...

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

The objective of this study was to evaluate the potential of double wall material combinations, using legume protein (soy protein isolate and pea protein isolate) in combination with wheat dextrin soluble fiber or trehalose, as alternative materials for microencapsulation of flaxseed oil by spray drying. The obtained preparations, with oil content of 35%, were fine and difficult...

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical origin and model wheat starch-gluten flour, farinograph curves for fibre-flour blends and for the flour only were performed. After smoothing of...

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Modeling of high-pressure technological processes in the food industry requires knowledge of thermophysical parameters of processed foodstuffs in a broad range of pressures and temperatures. However, the high-pressure thermophysical parameters of foodstuffs are very rarely published in the literature. Therefore, further research is necessary to achieve a deeper insight into the...