This study explores the potential of hydrothermal extraction as an innovative valorisation method for the simultaneous production of gelatin and fish oil from fish byproducts. It offers an environmentally friendly alternative to conventional solvent-based techniques by minimising the use of chemical solvents and water. We researched various major commercial freshwater fish species: striped catfish, catfish, and tilapia, and achieved a gelatin product that reflects commercial standards in chemical structure, gel strength, and pH level. The striped catfish gelatin showed the highest gel strength and viscosity (66.01 ± 0.83 g bloom and 15.3 ± 0.1 cP), but was produced at a lower yield than the catfish gelatin. On the other hand, striped catfish produced the highest yield of fish oil (13.56 ± 0.21%) and has the highest omega 3 content (3.72 ± 0.02%) than other fish oil. This innovative study demonstrates the potential of hydrothermal extraction as a sustainable method for producing gelatin and fish oil, offering eco-friendly and nutritional benefits across a range of applications.
This study explored the feasibility of 3D food printing with zucchini puree-rice flour mixtures, focussing on factors impacting print quality for home-based applications. The effects of printing variables, including fill ratio (25%, 50%, 75% and 100%) and printing bed temperature (65 °C, 75 °C and 85 °C), were assessed on the print quality of the samples, along with rice flour ratio and a freeze-thaw step commonly employed by general consumers. Increasing rice flour content enhanced water retention, leading to improved printability in terms of shape retention and dimensional accuracy. Higher printing surface temperatures promoted starch gelation in the initial layers, resulting in better shape retention and improved print scores at moderate rice flour ratios. The highest print quality, determined by dimensional accuracy and visual observations, was achieved with a rice flour puree ratio of 5:10, printed at a 100% infill ratio and 85°C printing bed temperature. While freeze-thawing the mixtures preserved printability, it weakened the structure, leading to increased syneresis and spreading. Cooking fresh samples at 170 °C for 20 min after printing caused surface cracks, whereas freeze-thawed samples retained their smooth surface. Further research is needed to optimise printing parameters, considering typical preparation steps that may be applied to vegetable flour mixtures before and after 3D printing.
The aim of this study was to characterise gluten-free breads formulated with alternative flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and to correlate both methodologies for holistically understanding how these variables affect the consumer preference and product quality. Gluten-free breads formulated by replacing 20% with brown rice, lupine, millet, quinoa, sorghum, teff, buckwheat, rice bran and carob flours were evaluated. The dough hydration and fermentation times were optimised. The formulations presented differences in centesimal composition, specific volume, texture and colour. Significant correlations were established between fermentation time, specific volume, centesimal composition, texture (hardness, gumminess), alveolar structure (porosity, uniformity, cell density), colour (L*), sensory descriptors and overall acceptability. The ultra flash profiling test confirmed different sensory profiles, showing that some descriptors have a high impact in overall acceptability. Multiple factor analysis contributed to understand the interrelationships between technological and sensory properties, identifying the relevant technological parameters that affect the consumer preferences and the final product quality.
Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef meat (BM), jackfruit flesh (JF) and bamboo shoot (BS) as a meat substitute in beef meat emulsion. Emulsion with 100% BM (Control), (A) 50% JF + 50% BM, (B) 50% BS + 50% BM, (C) 50% BM + 25% JF + 25% BS, (D) 100% JF and (E) 100% BS were developed. Six formulations of meat emulsion samples were prepared and analysed in terms of physicochemical and microstructure properties. The substitution of JF and BS in meat emulsion resulted in more stable emulsion stability. The WHC and pH values showed no significant differences (P > 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (P < 0.05) the moisture content and the crude fibre content, however, it significantly reduced (P < 0.05) the crude protein content. No significant difference (P > 0.05) in ash and fat content for the formulated meat emulsions from the control. One hundred per cent BS showed higher lightness (L*), yellowness (b*) and lower redness (a*) values significantly (P < 0.05) compared to the control. One hundred per cent JF and 100% BS depicted significant differences (P < 0.05) for the textural properties and gel strength compared to the control. The scanning electron microscopy (SEM) provided evidence for the microstructure that the higher the percentages of plant-based ingredients, the smaller the cavities. Overall, the incorporation of 50% BM + 25% JF + 25% BS could produce the best-suited meat substitution product.
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