European Food Research and Technology最新文献

Mixed fermentation is one of the methods used in sour beer production. The process requires initialization of the fermentation step by well-planned addition of brewing yeast and lactic acid bacteria to slightly hopped wort. The final product’s properties strictly depend on how the microorganisms are pitched and the initial wort composition. The experiment was performed to evaluate the impact of different initial conditions and pitching methods on the mixed fermentation process and the final product’s characteristics. With the aim of limitation of the number of experiments, the Box–Behnken design was applied. Three independent factors were considered while obtaining the response surface: initial extract, bitterness and order of pitching. The final product’s properties: ethanol and lactic acid concentration, appeared to depend strictly on initial conditions and pitching order. Several important observations have been made; for example, it appeared that the presence of LAB does not significantly impact the final ethanol concentration. Optimal conditions for obtaining the maximum or minimum of each quality were calculated using Matlab. Obtained results might improve the sour beer production process while shortening the duration and reducing the usage of ingredients.

This research examined the physicochemical, functional, and nutritional aspects of pea (PPI) and faba bean protein isolates (FBPI) modified using trypsin at varying levels of hydrolysis. Enzyme hydrolysis decreased the protein content for both pulse protein isolates and increased the lipid content for pea. The surface charge became more negative, and the surface hydrophobicity was enhanced. The surface and interfacial tension, in general, decreased upon hydrolysis. The oil holding capacity for both pulses increased while the water holding capacity decreased. The foaming capacity of FBPI was significantly lowered by hydrolysis, while in the case of PPI, it increased at pH 4.5 and was unaffected at 7.0. The foaming stability increased for both pulses at pH 4.5 but was reduced at pH 7.0. At pH 4.5, hydrolysis enhanced the emulsion activity index of FBPI, while it decreased the index of PPI. The indices increased for both pulses at pH 7.0. The emulsion stability index was generally reduced for FBPI but improved for PPI after hydrolysis. All samples were limiting in tryptophan and the sulfur-containing amino acids, and in vitro protein digestibility decreased after hydrolysis for both pulses. As the results of these changes, overall protein quality improved for FBPI but not PPI. The degree of protein hydrolysis was an important factor in determining the functional and nutritional attributes of modified pulse proteins along with pH and pulse type.

This study investigates the feasibility of using front face fluorescence (FFFS) and ultraviolet–visible (UV–visible) spectroscopies to authenticate 100 extra virgin argan oil (EVAO) samples from five Moroccan regions (Chtouka, Essaouira, Sidi Ifni, Taroudant, and Tiznit). Additionally, the study aims to identify and predict the percentage of adulteration in pure EVAO samples from these regions using less expensive vegetable oils (such as peanut, walnut, hazelnut, sunflower, grape, rapeseed, sesame, olive, and a mixture of these oils) at varying levels (1, 5, 10, 20, 30, 40 and 50%). By applying principal component analysis and factorial discriminant analysis on emission spectra acquired after excitation wavelengths set at 430 nm, 290 nm, and 270 nm, a perfect discrimination of EVAO samples based on their geographic origin was observed, achieving 100% correct classification; while UV–visible spectra data achieved 98.67% correct classification. Regarding the prediction of purity level of EVAO, partial least square regression applied to FFFS and UV–visible spectra data yielded an excellent prediction of adulteration level, with R² values of 0.99 for both spectral technics.

In recent years, there has been a significant rise in the popularity of plant-based milk alternatives (PBMAs). This work examined the nutritional value, antioxidant profile and physicochemical characteristics of commercial non-cocoa- and cocoa-flavoured PBMAs. The examined products were either nut or oat-based ones. In the absence of protein fortification, the products' protein content was found to be low. Fat content was also low, whereas carbohydrate and sugar contents were related to sugar addition. Oleic, linoleic and α-linolenic acids were the primary unsaturated fatty acids. PBMAs have low Atherogenicity (AI) and Thrombogenicity (TI) indices and high hypocholesterolaemic:hypercholesterolaemic fatty acid ratio (h/H). The antioxidant profile significantly differed (P < 0.001) between non-cocoa- and cocoa-flavoured PBMAs. The antioxidant profile of cocoa-flavoured PMBAs improved due to the polyphenols present in cocoa beans. The physicochemical characteristics of the analysed PBMAs demonstrated great versatility. The nutritional profile of PBMAs also showed considerable variability, influenced by factors, such as product type and ingredient formulation. Additionally, differences in the nutritional composition and physicochemical properties were observed between non-cocoa and cocoa-based PBMAs.

Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, and contributing to better human nutrition. The objective of this study was to obtain novel ingredients based on these residues and surpluses for a wide range of applications in the food industry. The effect of air-drying (60 °C or 80 °C) applied to field residues (broccoli stalks), mimicking industrial conditions, was compared with dehydration by freeze-drying applied to these same field residues and to crop surpluses (broccoli whole plant). Thus, different broccoli flours were obtained and characterised for technological and biological properties including colour, antioxidant activity, nutrients, total polyphenol content, and content of glucosinolates. Flours from field residues showed high levels of dietary fibre (≈ 22% dry weight). Broccoli crop surpluses flours had relevant contents of glucosinolates (≈ 13 mg/g dry weight). Therefore, within the framework of the circular economy, these flours are proposed to revalorise the two main broccoli crop discarded fractions. Such flours could be used in a realistic and simple way by the agri-food industries interested in the development of healthy and conscience foodstuffs, in a cost-efficient manner.

Graphical abstract

Volatiles, descriptive sensory profiles as well as consumer acceptance and preference of juices from red-fleshed ‘Weirouge’ apples produced in 2019 and 2020 with three different dejuicing systems were assessed. HS–SPME–GC–MS analyses revealed differences in the profiles of volatiles in juices processed in an oxygen-reduced atmosphere with an innovative spiral filter press as compared to those obtained using conventional systems, i.e., horizontal filter press and decanter. A total of 49 volatiles was tentatively assigned and permitted a clustering of the samples according to vintage and processing technology by multivariate statistics. Tentative markers to differentiate the individual samples were deduced from the multivariate models. In both years, each three 1,3-dioxanes and C₆ alcohols were revealed as discriminative markers of horizontal filter pressed juices. Descriptive sensory analysis by trained panelists revealed higher intensity scores of ‘oxidized’ and ‘apple-like’ orthonasal odors in juices produced by horizontal filter press and decanter as compared to those obtained by spiral filter press. The visual appearance of the spiral filter pressed juices was significantly higher rated compared to those obtained by conventional pressing systems as revealed by an untrained consumer panel (n = 65). In contrast, both odor and taste were lower rated, ultimately resulting in a clear-cut higher acceptance and preference of the decanter-made juices, followed by those obtained by horizontal and spiral filter press.

The objective of this study was to distinguish leek seeds belonging to the Starozagorski kamush variety and two breeding lines based on the selected fluorescence spectroscopic data. The classification models were developed for three classes of Starozagorski kamush vs. breeding line 4 vs. breeding line 39 and pairs of classes of Starozagorski kamush vs. breeding line 4, Starozagorski kamush vs. breeding line 39, and breeding line 4 vs. breeding line 39. The traditional machine learning algorithms, such as PART, Logistic, Naive Bayes, Random Forest, IBk, and Filtered Classifier were applied. All three classes were distinguished with an average accuracy of up to 93.33% for models built using IBk and Filtered Classifier. In the case of each model, Starozagorski kamush variety was completely different (accuracy of 100%, precision, and F-measure, MCC (Matthews correlation coefficient), and ROC (receiver operating characteristic) area of 1.000) from breeding lines, and the mixing of cases was observed between breeding line 4 and breeding line 39. The models built for pairs of leek seed classes distinguished Starozagorski kamush and breeding line 4 with an average accuracy reaching 100% (Logistic, Naive Bayes, Random Forest, IBk). The classification accuracy of Starozagorski kamush and breeding line 39 also reached 100% (Logistic, Naive Bayes, Random Forest, IBk), whereas breeding line 4 and breeding line 39 were classified with an average accuracy of up to 80% (Logistic, Naive Bayes, Random Forest, Filtered Classifier). The proposed approach combining fluorescence spectroscopy and machine learning may be used in practice to distinguish leek seed varieties and breeding lines.

Plant-based beverages in substitution of milk are used in coffee preparation, the product may be destabilized due to the heating or coffee addition. The aim of this work was to study commercial UHT plant-based beverages applying heat treatment and adding coffee to understand the effects on the physical and thermal stability. Commercial plant-based beverages of five different vegetables sources were analyzed under three conditions: Treatment 0 (25.0 ± 1.5 °C), Treatment 1 (85.0 ± 1.5 °C, 5 min), and Treatment 2 (85.0 ± 1.5 °C, 5 min, instant coffee added). Studied parameters were pH, heat coagulation time (HCT), optical microscope and particle size distribution. The pH ranged from 6.4 to 7.9; HCT between 1 and 13 min; particle size parameters between 65 and 95% (> 1 µm), 1–30% (< 1 µm), 0–2 µm (Dv10), and 10–50 µm (Dv90). The addition of coffee had a significant impact on the pH and the application of Treatment 1 did not have a significant impact in physicochemical stability. It was verified that commercial plant-based beverages are formulated with a large amount of ingredients and cannot be considered clean label. Moreover, the presence of hydrocolloids as ingredients could influence the thermal stability of the samples. Variations in optical microscopy were associated to the vegetable material. It was concluded that the variability of ingredients and the addition of soluble coffee could affects results in the finalization of culinary dishes regarding sensory or nutritional characteristics.

The application of interdisciplinary non-invasive diagnostic methods combining fluorescence spectroscopy with multiple machine learning algorithms as tools for rapid application in tomato breeding programs is essential when crossing specific genotypes or parental samples to obtain representatives with better performance. Non-destructive distinguishing tomato species is of great importance for the preservation of product quality. This study aimed at combining fluorescence spectroscopic data and machine learning algorithms for distinguishing greenhouse tomatoes. The models for the discrimination of greenhouse tomato samples were built based on selected spectroscopic data using different machine learning algorithms from the groups of Meta, Functions, Bayes, Trees, Rules, and Lazy. The confusion matrices with accuracy for each sample, average accuracy, time taken to build the model, Kappa statistic, mean absolute error, root mean squared error and relative absolute error were determined. The greenhouse tomato samples were discriminated with an accuracy reaching 100% for the models built using Multi-Class Classifier (Meta), Logistic (Function), Bayes Net (Bayes), PART (Rules), and J48 (Trees). In the case of these algorithms, Kappa statistic was 1.0 and mean absolute error, root mean squared error and relative absolute error were equal to 0.

The consumption of fermented foods has become an important dietary strategy to improve human health, and today, they account for a significant share in the international food market, with special emphasis on traditional or ethnic foods. Among fermented foods, table olives have a key position in the dietary preference of consumers around the Mediterranean basin and beyond. Greece has a long tradition in the production of table olives according to local craft-based processing methods. However, an extensive effort has been undertaken in the last decade to modernize the table olive industry and adopt scientifically based processing methods to produce the final products of high quality and consistency. During processing, the majority of components present in raw olives are transformed to render the product edible. Among these components, phenolic compounds have significant functional properties that may enhance the nutritional value of the final product. This review paper provides an up-to-date overview regarding the transformation of phenolic compounds during processing of the most economically important varieties of Greek table olives, including Halkidiki green olives, Kalamata and Conservolea natural black olives, and Thassos natural black dry-salted olives. The functional and antioxidant potential of Greek table olive varieties as well as their nutritional implications are also discussed.