| 1. |
- Albinsson, Berit, et al.
(author)
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Handbok i sensorisk analys
- 2013
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Book (other academic/artistic)abstract
- Den första utgåvan av Birgit Lundgrens Handbok i Sensorisk Analys utkom 1981. Den har sedan dess blivit en klassiker inom sensoriska kretsar och i ordets verkliga bemärkelse blivit använd som just en handbok – en bok att hålla fast vid i alla typer av sensoriska sammanhang. Vi vill med denna uppdaterade nyutgåva beskriva de traditionella metoderna med dagens termer samt komplettera med några nya metoder.
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| 2. |
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| 3. |
- Biörklund Helgesson, Maria, et al.
(author)
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Verksamhetsberättelse Mat- och Måltidsvetenskap 2018
- 2019
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Reports (pop. science, debate, etc.)abstract
- Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.
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| 4. |
- Elhassan, Mohammed, et al.
(author)
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Review paper : the appeal of insects as human food -with emphasis on mealworm texture, taste, and flavor
- 2019
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In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 8:95, s. 1-14
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Journal article (peer-reviewed)abstract
- In the search for another appealing source of future food to cover the increasing need fornutrients of a growing global population, this study reviewed the potential of insects as humanfood. Most previous reviews have dealt with insects as a group, making it difficult to evaluate eachindividual insect species as food because of the generalized data. This study assessed some commonedible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar orhigher nutritional value than many conventional food sources. For example, the protein content ofmealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% oflarval dry weight. Mealworms can be cooked by different methods, such as hot air drying, ovenbroiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling inparticular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, andtexture of mealworm products during storage have not been studied, but must be determined beforemealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms,such as their packaging and storage, should be identified and considered with respect to the feasibilityof using mealworms on a commercial scale.
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| 5. |
- Håkansson, Andreas, et al.
(author)
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A high-pressure homogenization emulsification model : improved emulsifier transport and hydrodynamic coupling
- 2013
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In: Chemical Engineering Science. - 0009-2509 .- 1873-4405. ; 91, s. 44-53
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Journal article (peer-reviewed)abstract
- The high-pressure homogenizer emulsification modelling framework by Håkansson et al. (2009a, Chemical Engineering Science 64, 2915–2925; 2009b. Food Hydrocolloids 23, 1177–1183), is further developed in this study. The model, including the simultaneous fragmentation of drops, coalescence of drops and kinetic adsorption of macromolecular emulsifiers, is improved with regard to two points. First, the transport of adsorbed emulsifier between drops of different sizes due to the fragmentation and coalescence of drops, is included using bivariate population balances. Second, the coupling of hydrodynamics to the emulsification model is improved using information from recent hydrodynamic investigations. The proposed framework is exemplified using a set of physically reasonable kernels and a production scale high-pressure homogenizer geometry, showing realistic emulsification results.
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| 6. |
- Håkansson, Andreas, et al.
(author)
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A method for estimating effective coalescence rates during emulsification from oil transfer experiments
- 2012
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In: Journal of Colloid and Interface Science. - : Elsevier. - 0021-9797 .- 1095-7103. ; 374:1, s. 25-33
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Journal article (peer-reviewed)abstract
- The Oil Transfer Technique (OTT) was developed by Taisne et al. [1] to measure coalescence during emulsification and has been applied since in several studies. One of the main drawbacks of this technique is that it only gives a qualitative measure of coalescence. This paper proposes a new evaluation method of OTT experimental results for estimating qualitative coalescence rates, e.g. for investigating the scaling of coalescence with emulsification parameters (such as homogenizing pressure, and emulsifier concentration).The method is based on comparison with simulated OTT experiments using bivariate Population Balance Equation models. Simulations have been performed under a wide variety of conditions in order to investigate the influence of assumptions on coalescence and fragmentation kernels. These investigations show that the scaling of coalescence rates could be determined accurately when the scaling of efficient residence time of drops in the active region of homogenization is known. The proposed evaluation method is also exemplified by analyzing OTT data from two previously published studies.
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| 7. |
- Håkansson, Andreas
(author)
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Experimental methods for measuring coalescence during emulsification : a critical review
- 2016
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In: Journal of Food Engineering. - 0260-8774 .- 1873-5770. ; 178, s. 47-59
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Research review (peer-reviewed)abstract
- Emulsification is a common process in the production in many non-solid foods. These food-emulsions often have high disperse phase volume fractions and slow emulsifier dynamics, giving rise to substantial coalescence during emulsification. Optimal design and operation of food-emulsification requires experimental methods to study how emulsification in general and coalescence in particular progresses under different conditions. Methods for coalescence quantification during emulsification has been suggested in literature but they are rarely used in food-emulsification research. This contribution offers a critical review of the different methods that have been suggested with special emphasis on their applicability to technical food-emulsification. The methods are critically compared in terms of design limitations, degree of quantification and applicability. A state-of-the-art in the form of two methods is identified and guidelines for their application are suggested. (C) 2016 Elsevier Ltd. All rights reserved.
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| 8. |
- Lindberg, Ulla, et al.
(author)
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Consumer perception and behaviour in the retail foodscape : a study of chilled groceries
- 2018
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In: Journal of Retailing and Consumer Services. - 0969-6989. ; 40, s. 1-7
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Journal article (peer-reviewed)abstract
- In order to provide a functional foodscape in the grocery store, chilled products need to be stored in cabinets according to the regulations. Doors on display cabinets are energy-efficient but can also be perceived as a barrier by consumers.The purpose of this paper is to contribute to an understanding of how consumers behave and what they perceive when shopping chilled groceries from cabinets with doors and without doors in the supermarket.Based on a qualitative research approach, combining in-store observations and focus group interviews, and focusing on three environmental variables in the servicescape: ambient conditions, space and functions, and signs, symbols and artifacts, the results indicate that consumers’ behavior and perceptions differ when there are doors or no doors on cabinets. The results further show how doors lead to different forms of approach or avoidance behavior in terms of accessibility and that consumers’ vision, olfaction and tactility all influence consumers’ perceptions of freshness and cleanliness in relation to doors or no doors. Our results also have practical implications for retailers who are designing new stores or considering changes in existing store layouts.
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| 9. |
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| 10. |
- Normann, Anne, et al.
(author)
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Influence of color, shape and damages on consumer preferences and perceived sensory attributes on sub-optimal apples
- 2018
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Conference paper (other academic/artistic)abstract
- Sustainable food production and consumption are key elements today. About one third of food produced for human consumption is wasted. Consumers are responsible for the largest amount of food waste throughout the supply chain; part of this is indirect by e.g. discarding food products already in the store. The unwillingness to purchase and consume sub-optimal food products is thought to be an important cause of food waste; however, the reasons behind it are still insufficiently studied. Our research addresses the question of how combinations of color, shape and damage of apples influence consumer preferences and perceived sensory attributes.Based on a cubic design of visual appearance (color (red-to-green); shape (normal-to-odd); damage (none-to-damage) with a total of eight combinations ranging from optimal to suboptimal in all three dimensions, a total of 130 participants (68% women and 32% men), participated in a laboratory study where an image for each apple type from the design was presented in a blind tasting session (peeled and sliced apples). Sensory perception was evaluated by thirteen flavor and texture attributes on a 7-point scale. Liking was evaluated on a 7-point hedonic scale.The results showed a significant difference between the optimal apple and apples with shape and damage imperfections. Further, the optimal apple was perceived sweeter, crispier and less bitter than all other apples. The optimal apple had higher liking score, significantly different from the apples which all had a sub-optimal shape. This means that an odd shape had a negative effect on liking. A linear regression analysis showed that odd shaped apples were perceived as mainly earthy and bitter. Hence, visual sub-optimality, even presented to consumers in images, have an effect on how an apple is perceived and liked where an odd shape has larger negative impact than color and damage.
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| 11. |
- Teixeira, Cristina, 1986
(author)
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Barley malt products for improved intestinal health
- 2016
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Doctoral thesis (other academic/artistic)abstract
- Barley is a good source of dietary fibre, particularly β-glucan and arabinoxylan, to increase formation of short-chain fatty acids (SCFAs). Butyric and propionic acid are involved in the preservation of colonic barrier function, thus decreasing the risk of inflammation. Previous studies have shown that malting barley increased formation of butyric acid in caecum of rats and had abundance of butyrate-producing bacteria than unmalted barley. However, this differed between malts, probably due to the differences in fibre functional characteristics.The aim of this work was to investigate the impact of barley variety and malting conditions on the functional properties of the dietary fibre in barley malt products, with the overall aim of improving intestinal health. Focus was given to β-glucan functional properties, but also arabinoxylan. The influence of these fibres on substrate delivery to the colon, SCFAs formation, microbiota composition and gene expression was investigated.In the first study, rats fed commercial barley malts had a higher level of butyric and propionic acids in the caecum and portal serum than those fed control diets (cellulose). β-glucan with broader molecular weight seemed to better increase the caecal SCFA formation. In addition, the malts contributed to improved mucosal barrier function and inflammatory state by decreasing mRNA expression of tight junction protein and toll-like receptors in the small intestine and distal colon. However, malt with high amounts of advanced glycation end-products seemed to attenuate the effect on occludin (tight junction protein) in the small intestine.To evaluate the possibility of using malting to tailor functional characteristics of the fibre, three barley varieties were malted using different temperatures and levels of lactic acid in the steeping water. The extent to which barley components changed depended on the variety. Steeping at 35°C with 0.4% lactic acid preserved soluble fibre and β-glucan content better, but not the soluble arabinoxylan, compared with steeping at 15°C and without lactic acid. However, no changes in β-glucan molecular weight (> 10 kDa) were observed. β-glucan molecular weight analysed with AF4 at a wider molecular weight range (> 2 kDa), was shown to be affected by both variety and processing (steeping or mashing) to different extents. Addition of proteolytic enzymes shifted the β-glucan of high molecular weight to a lower molecular weight range, suggesting that proteins are involved in the structure of β-glucan, which might result in an apparently higher molecular weight.After passage through a dynamic gastrointestinal in vitro model (TIM-1), it was observed that β-glucan molecular weight gradually decreased in the different barley products investigated. The longer in vitro transit time of soluble fibre and β-glucan was related to their high content and/or molecular weight, which also seemed to be linked to a higher degree of fermentation in an in vivo model (rats).In the last study it was investigated the differences of microbiota composition in rats fed barley malt products. Rats fed malt products had higher microbiota diversity (negatively associated with ulcerative colitis and obesity) than those fed barley extracts rich in arabinoxylan or β-glucan, and control. Malts contributing with a higher content of β-glucan increased the abundance of Lactobacillus and Blautia and tended to increase butyric acid, whereas soluble arabinoxylan increased Akkermansia and propionic acid in the caecum. By mixing barley products (brewers’ spent grain and malt) it was possible to modulate the microbiota into an intermediary abundance of taxa, with slight increase of butyric acid compared with malt alone.In conclusion, malting seems to be a potential processing method for tailoring barley composition to promote intestinal health. Both the selection of barley variety and the processing conditions affected the composition of malt products. The resulting barley products with a high content of soluble fibre, β-glucan and soluble arabinoxylan, enhanced colon fermentation, microbiota composition and, to some extent, the SCFA formation.
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| 12. |
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| 13. |
- Wassén, Sophia, 1979
(author)
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Phase Separation and Gelation of Biopolymers in Confined Geometries
- 2012
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Doctoral thesis (other academic/artistic)abstract
- Many biopolymer mixtures exhibit segregative phase separation that generates regions enriched in one polymer and depleted in the other. Today, much is known of how phase separating biopolymer systems behaves in bulk phase, and the final morphology can be controlled and tailored with high precision. However, few experimental studies have examined such systems in restricted geometries, where the system might be affected and limited by surrounding surfaces. Restricted geometries may be of importance for the properties of multi-phase materials, such as foods and composite materials.In this thesis the effects of confinements on phase separating and gelling biopolymer mixtures has been investigated, with emphasis on the phase separation kinetics and the final morphology. Two biopolymer systems were used; gelatin–maltodextrin and whey protein isolate–gellan gum mixtures. Various types of restricted geometries such as microdroplets, parallel cover glasses, and networks of cellulose fibres were used to evaluate the effects of confinements. The structural evolution and the final microstructures were characterized by confocal laser scanning microscopy and image analysis. The findings showed that the size of a confinement had a marked impact on the resulting microstructure in both systems. The morphology observed within the studied confinements differed from those seen in the bulk phase and included core-shell, Janus-like microstructures in microdroplets and columnar structures in confinements with solid surfaces. In the whey protein isolate–gellan gum system, the structural evolution was similar inside large microdroplets and the bulk phase. It was also found that when the characteristic wavelength of the spinodal decomposition was comparable to the size of the confinement, a structure transition took place and core-shell structures were obtained. Furthermore, the confinement size influenced the initiation of the phase separation in the gelatin–maltodextrin system.Use of conventional emulsification and a microfluidic technique to produce microdroplets was also evaluated. The former method allowed examination of microstructures in emulsion droplets of different sizes within a single sample, ensuring the same composition and thermal history. Monodisperse microdroplets with highly reproducible internal morphology were generated using microfluidics. The internal microstructure was designed using different cooling protocols to control the phase separation and gelation kinetics, and the biopolymer concentration. Homogeneous (no phase separation), discontinuous, and bicontinuous microstructures were observed. The effects of confinement on the internal morphology were investigated by performing elastic Lennard-Jones simulations, which showed good correlation with the experimental structures. Initial studies of the relationship between the microstructure and the diffusion properties of phase separated gels provided promising results, which opens new possibilities to control such properties in microdroplets through careful design of the internal morphology. To summarize, the work underlying this thesis has demonstrated that exploitation of phase separated systems within confined geometries offers great potential to tailor materials with new functionalities.
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| 14. |
- Wendin, Karin, et al.
(author)
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Appetite for life : reflections on how to increase food intake in the elderly
- 2017
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In: MENU, Journal of Food & Hospitality Research. - 2275-5748. ; 6:November, s. 25-33
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Journal article (peer-reviewed)abstract
- Maintaining appetite for foods at old and very old age is important for keeping a reasonable healthstatus and quality of life in this growing group of citizens. Since the personal health status and livingcondition change for people at higher age a loss of independence in the way they are accustomed toprepare and consume foods is often a consequence. This may lead to changes in consumptionpatterns and a deteriorated living condition. Full attention should be given to different approacheson how quality of life and appetite for food can be maintained in this group of citizens. The presentshort communication addresses this topic from multiple angles and presents the results from adiscussion by experts on the topic.
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| 15. |
- Wendin, Karin, 1963-, et al.
(author)
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Dynamic analyses of sensory and microstructural properties of cream cheese
- 2000
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In: Food Chemistry. - 0308-8146 .- 1873-7072. ; 71:3, s. 363-378
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Journal article (peer-reviewed)abstract
- Flavour and texture in cream cheese depend on the microstructure. The objective of this work was to study the influence of fat content, salt content and homogenisation pressure on the microstructure and sensory properties of cream cheese. Twelve types of cream cheese were produced according to a full-factorial design, whereby the fat content was set at three levels, the salt content at two levels and the homogenisation pressure at two levels. The cheeses were analysed by a sensory panel, using both quantitative descriptive profiling and time intensity (T1) evaluation, and by using a confocal laser scanning microscope, CLSM, whereby the microstructure of the cheeses was analysed. All the design parameters had a significant influence on the flavour and texture, although fat had the largest effect. Interaction effects between the design parameters were also found to influence the character of cream cheese. The results showed that it is possible to create a cream cheese with lower fat content and with sensory attributes similar to the attributes in cream cheese with high fat content, by modification of production parameters.
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| 16. |
- Wendin, Karin, 1963-
(author)
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Matens konsistens
- 2017
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Conference paper (other academic/artistic)abstract
- Så många som 70% av äldre, 70+, lider av dysfagi, dvs tugg- och sväljsvårigheter. Det kan vara problem med att svälja pga muntorrhet, pga att sväljmuskulaturen och dess koordination inte fungerar som den ska eller att tuggningen inte fungerar tillfredsställande. Bakomliggande orsaker kan vara neurologisk sjukdom, medicinering, bristande tandhälsa eller ålder. Följderna av dysfagi är undernäring, eller malnutrition vilket för den enskilde kan innebära stort lidande med bl a ökad risk för sjukdom, längre vårdtider och depression.Föreläsningen innefattar en sammanfattning av nationella och internationella guidelines om konsistensanpassning av mat till personer som lider av dysfagi. Hur denna mat kan produceras och vad man bör tänka på för att uppnå kvalitet i sväljbarhet, nutrition och sensoriska egenskaper. Vidare diskuteras rön inom aktuell forskning.
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| 17. |
- Wendin, Karin, et al.
(author)
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Protein enriched foods and healthy ageing : effects of protein fortification on muffin characteristics
- 2017
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In: Agro Food Industry Hi-Tech. - 1722-6996 .- 2035-4606. ; 28:5, s. 16-18
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Journal article (peer-reviewed)abstract
- Sarcopenia is a common problem among elderly. To maintain muscle mass, strength and function adequate dietary protein intake is of importance. The aim is to enable the development of high-quality fortified foods to improve protein status in elderly. Current study aimed to investigate how sensory and physical characteristics of a popular snack in the form of muffins change when increasing protein content. A reference muffin was compared to muffins fortified with soy flour, almond flour or whey protein, respectively. A focus group evaluated the sensory properties. Physical properties included colour measurement, water activity, weight and heights. All fortifiers affected the muffins differently, sensory as well as physical characteristics, showing the complexity of adding different fortifiers to muffins.
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| 18. |
- Lindborg, PerMagnus, 1968-
(author)
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A taxonomy of sound sources in restaurants
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In: Applied Acoustics. - 0003-682X .- 1872-910X.
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Journal article (peer-reviewed)abstract
- Restaurants are complex environments where all our senses are engaged. Physical and psychoacoustic factors have been shown to be associated with perceived environmental quality in restaurants. More or less designable sound sources such as background music, voices, and kitchen noises are believed to be important in relation to the overall perception of the soundscape. Previous research publications have suggested typologies and other structured descriptions of sound sources for some environmental contexts, such as urban parks and offices, but there is no detailed account that is relevant to restaurants. While existing classification schemes might be extendable, an empirical approach was taken in the present work. We collected on-site data in 40 restaurants (n = 393), including perceptual ratings, free-form annotations of characteristic sounds and whether they were liked or not, and free-form descriptive words for the environment as a whole. The annotations were subjected to analysis using a cladistic approach and yielded a multi-level taxonomy of perceived sound sources in restaurants. Ten different classification taxa were evaluated by comparing the respondents' Liking of sound sources, by categories defined in the taxonomy, and their Pleasantness rating of the environment as a whole. Correlation analysis revealed that a four-level clade was efficient and outperformed alternatives. Internal validation of the Pleasantness construct was made through separate ratings (n = 7) of on-site free-form descriptions of the environment. External validation was made with ratings from a separate listening experiment (n = 48). The two validations demonstrated that the four-level Sound Sources in Restaurants (SSR) clade had good construct validity and external robustness. Analysis of the data revealed two findings. Voice-related characteristic sounds including a ‘people’ specifier were more liked than those without such a specifier (d = 0.14 SD), possibly due to an emotional crossmodal association mechanism. Liking of characteristic sounds differed between the first and last annotations that the respondents had made (d = 0.21 SD), which might be due to an initially positive bias being countered by exposure to a task inducing a mode of critical listening. We believe that the SSR taxonomy will be useful for field research and simulation design. The empirical findings might inform theory, specifically research charting the perception of sound sources in multimodal environments.
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| 19. |
- Williams, Helén, et al.
(author)
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Consumer Perceptions of Food Packaging : Contributing to or Counteracting Envir onmentally Sustainable Development?
- 2016
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In: Packaging technology & science. - : John Wiley & Sons. - 0894-3214 .- 1099-1522. ; 29:1, s. 3-23
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Journal article (peer-reviewed)abstract
- Packaging has a fundamental role in ensuring safe delivery of goods throughout supply chains to the end consumer in good condition. It also has great potential to contribute to sustainable development. This paper explores and provides insights on Swedish consumer perceptions and knowledge of environmental aspects of food packaging and elaborates on how these can contribute to or counteract environmentally sustainable development. A study based on a consumer survey carried out in Sweden is presented. A review of recent packaging research emphasizes the protective function of packaging as its most important contribution to the environmental dimension of sustainable development. Contrary to this, consumers almost exclusively refer to the packaging material when it comes to their perceptions of the environmental impact of packaging. Paper-based packaging is strongly understood by the surveyed consumers to be environmentally advantageous, whereas plastic and metal are not. This study further indicates that a majority of the Swedish consumers surveyed are aware of their shortcomings in judging the environmental status of food packaging, indicating a need for guidance; otherwise, consumer choices can unintendedly counteract environmentally sustainable intentions
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| 20. |
- Wu, Haizhou, 1987, et al.
(author)
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Lipid oxidation and antioxidant delivery systems in muscle food
- 2022
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In: Comprehensive Reviews in Food Science and Food Safety. - : Wiley. - 1541-4337. ; 21:2, s. 1275-1299
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Research review (peer-reviewed)abstract
- Lipid oxidation accelerates quality deterioration in muscle-based foods (fish, red meat, and poultry), resulting in off-odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off-flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross-processing with nonmuscle antioxidant-containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant-containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.
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| 21. |
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| 22. |
- Aalaei, Kataneh, et al.
(author)
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Chemical methods and techniques to monitor early Maillard reaction in milk products; A review
- 2019
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In: Critical Reviews in Food Science and Nutrition. - : Informa UK Limited. - 1040-8398 .- 1549-7852. ; 59:12, s. 1829-1839
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Research review (peer-reviewed)abstract
- Maillard reaction is an extensively studied, yet unresolved chemical reaction that occurs as a result of application of the heat and during the storage of foods. The formation of advanced glycation end products (AGEs) has been the focus of several investigations recently. These molecules which are formed at the advanced stage of the Maillard reaction, are suspected to be involved in autoimmune diseases in humans. Therefore, understanding to which extent this reaction occurs in foods, is of vital significance. Because of their composition, milk products are ideal media for this reaction, especially when application of heat and prolonged storage are considered. Thus, in this work several chemical approaches to monitor this reaction in an early stage are reviewed. This is mostly done regarding available lysine blockage which takes place in the very beginning of the reaction. The most popular methods and their applications to various products are reviewed. The methods including their modifications are described in detail and their findings are discussed. The present paper provides an insight into the history of the most frequently-used methods and provides an overview on the indicators of the Maillard reaction in the early stage with its focus on milk products and especially milk powders.
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| 23. |
- Aalaei, Kataneh, et al.
(author)
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Early and advanced stages of Maillard reaction in infant formulas : Analysis of available lysine and carboxymethyl-lysine
- 2019
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In: PLoS ONE. - : Public Library of Science (PLoS). - 1932-6203. ; 14:7
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Journal article (peer-reviewed)abstract
- Although the literature on the Maillard reaction in infant formulas is extensive, most studies have focused on model systems, and in only a few cases on real food systems. Therefore, the objective of the present study was to determine the status of the Maillard reaction, both the early and advanced phases, in a variety of commercial infant formulas available on the Swedish market. Ten powder and liquid milk-based infant formulas from three manufacturers were selected to determine available lysine and CML contents, the two established indicators of the reaction. The products were also characterized with respect to protein content, carbohydrates composition, water content and water activity. In order to be able to compare the impact of different processing steps applied on powder and liquid formulas, the solid formulas contained similar ingredients as their corresponding liquid ones. Our findings showed that powder and liquid formulas contained similar available lysine concentrations regardless of the manufacturer, showing 27.14–36.57% decrease in the available lysine, compared to the reference skim milk powder in this study. The CML concentrations were in a broad range of 68.77–507.99 mg/kg protein. In the case of one manufacturer, liquid infant formulas had significantly higher CML content, compared to the powder products (p < 0.05). The results from this study are a step taken towards better understanding of the extent of the Maillard reaction in real complex systems of infant formulas.
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| 24. |
- Aalaei, Kataneh, et al.
(author)
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Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures
- 2018
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In: International Journal of Food Science and Technology. - : Wiley. - 0950-5423. ; 53:9, s. 2159-2165
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Journal article (peer-reviewed)abstract
- Kinetics of lysine blockage, as an early step of the Maillard reaction, was investigated in commercial skim milk powder to understand the extent of the reaction, specifically after packages are opened and during the subsequent storage. Samples were stored at six conditions including three temperatures (30, 32.5 and 35 °C) and two relative humidities (43% and 52%) for 30 days, the period in which the product is recommended to be consumed after opening. The reaction rate was determined using a dye-binding method. Based on our findings, decrease in available lysine follows first-order reaction kinetics model. Small changes in temperature (2.5 °C) caused significant increase in the reaction rate constants. Relative humidity affected temperature dependency of the reaction, and activation energies were estimated to be 142.5-170.8 kJ mol-1. This study aims to increase the awareness of the significance of storage quality in relation to the nutritional status of the products.
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| 25. |
- Abdollahi, Mehdi, 1985, et al.
(author)
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A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan
- 2012
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In: Journal of Food Engineering. - : Elsevier BV. - 0260-8774. ; 111:2, s. 343-350
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Journal article (peer-reviewed)abstract
- Montmorillonite (MMT) nanoclay and rosemary essential oil (REO) were incorporated into chitosan film to improve its physical and mechanical properties as well as antimicrobial and antioxidant behavior. The MMT weight percent relative to chitosan was varied from 1 to 5 and was activated by three REO levels (0.5%, 1%, and 1.5% v/v), and their impact on physical, mechanical, and barrier properties of the chitosan films was investigated. Total phenolic and antimicrobial activity were also evaluated. Microstructure of chitosan/MMT–REO nanocomposites was characterized through X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The results showed that incorporating MMT and REO into chitosan improves water gain, water vapor permeability, and solubility of the chitosan film by more than 50%. It was also shown that the combined effect of clay and REO improves significantly the tensile strength and elongation of chitosan (p < 0.05). The XRD and FTIR results confirmed that the improvements are related to the MMT exfoliation and good interaction between chitosan and MMT in the presence of REO. Antimicrobial properties of the films also improved by REO incorporation in 1.5% v/v.
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| 26. |
- Abdollahi, Mehdi, 1985, et al.
(author)
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A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins
- 2020
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In: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 332
-
Journal article (peer-reviewed)abstract
- The pH-shift process for isolation of gel-forming proteins from fish processing by-products was extended to allow parallel isolation of fish oil. Subjecting the floating emulsion layer formed during pH-shift processing of salmon by-products to pH-adjustment or freeze/thawing efficiently released the emulsified oil at 4 °C. However, for herring by-products higher temperature (10 °C) and a combination of the emulsion-breaking techniques was required for efficient oil release. Oil recovery yield using the adjusted pH-shift process was lower than with classic heat-induced oil isolation (90 °C/20 min), but pH-shift-produced oils had higher amounts of n-3 polyunsaturated fatty acids (n-3 PUFA). Also, alkaline pH-shift processing produced oils with remarkably less oxidation products and free fatty acids compared with acid pH-shift process or heat-induced isolation. Extending the pH-shift process with emulsion breaking techniques can thus be a promising biorefinery approach for parallel cold production of high-quality fish oil and gel-forming proteins from fish by-products.
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| 27. |
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| 28. |
- Abdollahi, Mehdi, 1985, et al.
(author)
-
Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation
- 2019
-
In: International Journal of Food Science and Technology. - : Wiley. - 1365-2621 .- 0950-5423. ; 54:3, s. 762-770
-
Journal article (peer-reviewed)abstract
- The effect of microbial transglutaminase (M‐TGase) (0–0.6 units g−1 sample) and setting condition (25 °C/180 min, 30 °C/120 min, 35 °C/60 min and 40 °C/30 min) on gel properties of blend protein isolate of gutted kilka and silver carp was studied. The protein isolate provided a good substrate for M‐TGase activity so that a low amount of M‐TGase (0.2 unit g−1 sample) substantially improved textural properties and water holding capacity (WHC) of the gels. Breaking force of the gels was positively affected by M‐TGase up to 0.6 unit g−1 sample, but it negatively affected their WHC. Prior setting at 25–35 °C increased the breaking force of proteins compared to directly heated gel, resulting in maximum breaking force at 35 °C/60 min. However, the setting at 40 °C/30 min caused proteolysis, which was reflected in higher amounts of TCA‐soluble peptides and gel weakening. Denser microstructure and higher myosin heavy chain polymerisation observed in the gels which experienced the setting was well correlated with improvement in textural properties.
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| 29. |
- Abdollahi, Mehdi, 1985, et al.
(author)
-
Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)
- 2019
-
In: Food Hydrocolloids. - : Elsevier BV. - 0268-005X. ; 96, s. 140-150
-
Journal article (peer-reviewed)abstract
- - Structural, functional and nutritional properties of protein recovered from brown seaweed, S. latissima with alkaline solubilization/isoelectric precipitation as a function of different post-harvest stabilization methods were studied. The latter included freezing at −20 °C/-80 °C, oven-drying, sun-drying, freeze-drying and ensilaging. Also, the efficacy of freeze/thaw-aided precipitation (F/T) in improving protein recovery of the process was evaluated. The freeze-dried, oven-dried, and −20 °C frozen seaweeds resulted in significantly higher protein yield than the −80°C-frozen, sun-dried and ensiled biomasses. F/T increased protein precipitation and doubled total protein yield. Sun-drying and −20°C-freezing caused extensive protein degradation as revealed by SDS-PAGE and HP-SEC, while oven-drying altered the seaweed protein structure with less α-helices. Functional properties of the seaweed proteins were remarkably affected by stabilization condition and F/T, but nutritional value of the proteins was only dependent on stabilization method. Thus, to efficiently recover seaweed proteins, its post-harvest stabilization condition must be carefully chosen based on the final application of the proteins. © 2019 The Authors
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| 30. |
- Abdollahi, Mehdi, 1985, et al.
(author)
-
Impact of processing technology on macro- and micronutrient profile of protein-enriched products from fish backbones
- 2021
-
In: Foods. - : MDPI AG. - 2304-8158. ; 10:5
-
Journal article (peer-reviewed)abstract
- Impacts of processing technology (mechanical separation and pH-shift processing) on protein recovery from salmon, herring and cod backbones and the content of macro- and micronutrients in the recovered protein enriched products were investigated. Mechanical separation led to higher protein recovery compared with the pH-shift process and using both techniques, recovery ranked the species as herring > salmon > cod. However, the pH-shift process up-concentrated protein from herring and salmon backbones more efficiently than mechanical separation by removing more fat and ash. This consequently reduced n-3 PUFA and vitamin D content in their protein isolates compared with the backbones and mechanically separated meat (MSM). Cod protein isolate, however, contained higher levels of these nutrients compared with MSM. Mechanical separation concentrated vitamins E and C in salmon MSM but not for cod and herring. Opposite, pH-shift processing reduced levels of these two vitamins for cod and herring backbones, while vitamins D and C were reduced for salmon. For minerals, selenium, calcium, magnesium, and potassium were lower in protein isolates than MSM, while copper, zinc, iron and manganese were similar or higher. Overall, there is a major potential for upcycling of fish backbones to food ingredients, but processing technology should be carefully balanced against the desired nutrient profile and final application area.
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| 31. |
- Abdollahi, Mehdi, 1985, et al.
(author)
-
Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp
- 2014
-
In: International Journal of Food Science and Technology. - : Wiley. - 1365-2621 .- 0950-5423. ; 49:3, s. 811-818
-
Journal article (peer-reviewed)abstract
- A combination of chitosan biopolymer, nanoclay and rosemary essential oil was prepared as a functional bionanocomposite (FBN). Its ability to improve the shelf life of refrigerated (4 ± 1 °C) silver carp fillets was studied. The fresh fillets were left untreated as a control or coated with chitosan, chitosan/clay bionanocomposite and chitosan/clay/rosemary essential oil (Ch/clay/REO) FBN. Then, they were evaluated for chemical, microbial and sensory properties over 16‐day storage. The samples coated with the FBN had the lowest pH and total volatile basic nitrogen. Ch/clay/REO coating efficiently retarded lipid oxidation by decreasing peroxide, free fatty acid and thiobarbituric acid production in the samples. The coating also reduced total viable and psychrotrophic count of the fillets more than 1.5 log by the end of storage.
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| 32. |
- Abdollahi, Mehdi, 1985, et al.
(author)
-
Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed
- 2020
-
In: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 327
-
Journal article (peer-reviewed)abstract
- The potential of cross-processing herring or salmon by-products with brown seaweed, shrimp peeling by-products and lingonberry press cake (called “helpers”) to minimize lipid oxidation during acid/alkaline pH-shift protein isolation was evaluated. Lingonberry press cake remarkably reduced levels of lipid hydroperoxides, malondialdehyde (MDA) and 4-hydroxy-trans2-hexenal (HHE) in both herring and salmon protein isolates (PI) while seaweed and shrimp by-product mitigated generation of MDA and HHE in herring PI. The salmon PI, however, by itself had very low oxidation levels. Cross-processing reduced protein yield compared with the classical pH-shift process by diminishing protein solubility, but still, the alkaline process version was promising. The color of the PIs varied greatly between different process combinations, reflecting partitioning of natural pigments into isolates. Altogether, cross-processing seems a promising tool for inhibition of lipid oxidation during pH-shift processing of sensitive fish by-products, with the alkaline version and lingonberry press cake being closest at hand for further studies.
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| 33. |
- Abdollahi, Mehdi, 1985, et al.
(author)
-
Structural, functional and sensorial properties of protein isolate produced from salmon, cod and herring by-product
- 2018
-
In: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 11:9, s. 1733-1749
-
Journal article (peer-reviewed)abstract
- Nutritional, structural, functional and sensorial properties of protein isolate developed from salmon (Salmo salar), cod (Gadus morhua) and herring (Clupea harengus) by-product 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 nutritional value as reflected in their high essential amino acid content. The proteins contained significantly (p<0.05) higher proportion of active sulfhydryl groups and surface hydrophobicity compared to whey and egg white protein reflecting conformational changes caused by the pH-shift process. Solubility, emulsion and foaming capacity of the proteins showed a trend similar to soy protein and dependent on their origin. Cod protein had better emulsion and foaming capacity which was in line with its high surface hydrophobicity and myosin heavy chain content. Emulsions developed from cod and salmon proteins showed substantially better viscoelastic properties, with higher stability and viscosity compared to herring protein emulsions. Cod protein resulted low levels in sensorial attributes related to oxidation while herring protein showed high levels of fishy and rancid flavour and odour. Altogether, results showed that the proteins from fish filleting by-product have potential to be used as food ingredients, but their application would be governed by their origin and sensorial properties.
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| 34. |
- Abdollahi, Mehdi, 1985, et al.
(author)
-
Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle
- 2016
-
In: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 212, s. 213-224
-
Journal article (peer-reviewed)abstract
- A main challenge preventing optimal use of protein isolated from unconventional raw materials (e.g., small pelagic fish and fish by-products) using the pH-shift method is the difficulty to remove enough heme-pigments. Here, the distribution of hemoglobin (Hb) in the different fractions formed during pH-shift processing was studied using Hb-fortified cod mince. Process modifications, additives and prewashing were then investigated to further facilitate Hb-removal. The alkaline pH-shift process version could remove considerably more Hb (77%) compared to the acidic version (37%) when proteins were precipitated at pH 5.5; most Hb was removed during dewatering. Protein precipitation at pH 6.5 improved total Hb removal up to 91% and 74% during alkaline and acid processing, respectively. Adding phytic acid to the first supernatant of the alkaline process version yielded 93% Hb removal. Combining one prewash with phytic acid at pH 5.5 followed by alkaline/acid pH-shift processing increased Hb removal up to 96/92%.
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| 35. |
- Abdul Hadi, Nabilah Binti
(author)
-
Short-Chain Fatty Acid Starch Stabilized Pickering Emulsions : Design, Properties and Applications
- 2021
-
Doctoral thesis (other academic/artistic)abstract
- Pickering emulsions are emulsions stabilized by solid particles. Particles with optimal dual wettability toward both of the oil and water phases, can be adsorbed onto the interface, thereby providing the stability of the emulsions. Starch granules have attracted attention due to their positive characteristics, such as being widely available, inexpensive, biodegradable, and non-allergenic. Due to a relatively low degree of hydrophobicity, chemical modification of starch can improve starch hydrophobicity by esterification with a short-chain fatty acid (SCFA) group. The aim of this thesis was to perform SCFA starch modification by means of esterification of rice and quinoa starches with different SCFA groups and levels of modification. The physicochemical and functional properties of SCFA starches were investigated. As one of the future applications, the emulsifying capacity of SCFA starches was evaluated and in vitro digestion was carried out. Until recently, there have been no studies evaluating the effect of different types of SCFA starches and the levels of modification to the physicochemical properties, emulsification and digestibility. The rationale behind the selection of different types of SCFA starches at different levels of modification and the application of these to stabilize Pickering emulsions were discussed. The esterification of starch with short-chain fatty acids group was successfully quantified by direct stoichiometry, FTIR and 1H-NMR. SCFA starches have shown a different properties compared to their native forms. Native and SCFA-rice starches have a larger particle size compared to native and SCFA-quinoa starches. Both types of starches displayed a polyhedral shape. Upon modification, no changes in particle size were observed. SCFA starches exhibited a reduction in protein and amylose content. SCFA starches demonstrated low gelatinization and pasting temperature. The highest level of resistant starch was observed in the starches with the highest level of modification. Principle component analysis revealed that the physicochemical and functional properties of SCFA starches are highly influenced by the level of modification. SCFA starches were able to perform as a stabilizer in Pickering-type emulsions. The emulsifying capacity was improved by increasing SCFA chain length and levels of modifications. SCFA-quinoa starch Pickering emulsions were observed to have smaller droplet sizes, higher emulsification index, better Turbiscan stability index, and more stable droplet sizes that remained below 50 µm during 50 days of storage. This indicated that Pickering emulsions stabilized by SCFA-quinoa starches were more stable than SCFA-rice starches. In vitro digestion of SCFA starch Pickering emulsions showed that increasing SCFA chain length and modification level reduced the extent of starch hydrolysis. The results of this PhD project implied that increasing the chain length and modification level improved the overall hydrophobicity of the granules and hence improves the emulsification capacity and stability. Improved hydrophobicity resulted in a higher adsorption degree (less free starch) and a denser layer of particles at the interface. Hence, this dense layer protects the oil droplets and prevents the enzyme from getting access to the oil droplets. However, particle coverage was not complete due to the large sizes of the particles. There were therefore still small gaps between starch particles, resulting in lipolysis not being completely arrested. In future research, formulation of SCFA starch Pickering emulsions can be used to investigate the capacity of these emulsions to serve as a carrier for controlled release and targeted delivery of bioactive compounds to a specific location of the gastrointestinal tract, such as the distal locations of the small intestine or the colon.
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| 36. |
- Abdul Hadi, N., et al.
(author)
-
Characterization and stability of short-chain fatty acids modified starch Pickering emulsions
- 2020
-
In: Carbohydrate Polymers. - : Elsevier BV. - 0144-8617. ; 240
-
Journal article (peer-reviewed)abstract
- Acetylated, propionylated and butyrylated rice and quinoa starches at different levels of modification and starch concentrations, were used to stabilize oil-in-water starch Pickering emulsions at 10% oil fraction. Short-chain fatty acid modified starch Pickering emulsions (SPEs) were characterized after emulsification and after 50 days of storage. The particle size distribution, microstructure, emulsion index, and stability were evaluated. An increase in starch concentration led to a decrease of emulsion droplet sizes. Quinoa starch has shown the capability of stabilizing Pickering emulsions in both the native and modified forms. The emulsifying capacity of SPEs was improved by increasing the chain length of SCFA. Modified quinoa starch with higher chain lengths (i.e. propionylated and butyrylated), at higher levels of modification, showed higher emulsion index (>71%) and stability over the entire 50 days storage. At optimized formulation, SCFA-starch particles have the potential in stabilizing emulsions for functional foods, pharmaceutical formulations, or industrial food applications.
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| 37. |
- Abdul Hadi, N., et al.
(author)
-
Physicochemical and functional properties of short-chain fatty acid starch modified with different acyl groups and levels of modification
- 2024
-
In: International Journal of Biological Macromolecules. - 0141-8130. ; 267
-
Journal article (peer-reviewed)abstract
- Rice and quinoa starches are modified with short-chain fatty acids (SCFA) with different SCFA acyl chain lengths and levels of modification. This work is aimed to investigate the impact of modifying rice and quinoa starches with short-chain fatty acids (SCFAs) on various physicochemical properties, including particle size, protein and amylose content, thermal behavior, pasting characteristics, and in vitro digestibility. Both native and SCFA-starches showed comparable particle sizes, with rice starches ranging from 1.58 to 2.22 μm and quinoa starches from 5.18 to 5.72 μm. SCFA modification led to lower protein content in both rice (0.218–0.255 %) and quinoa starches (0.537–0.619 %) compared to their native counterparts. Esterification led to the reduction of gelatinization and pasting temperatures as well as the hardness of the paste of SCFA-starches were reduced while paste clarity increased. The highest level of modification in SCFA-starch was associated with the highest amount of resistant starch fraction. Principal component analysis revealed that modification levels exerted a greater influence on starch properties than the types of SCFA used (acetyl, propionyl, and butyryl). These findings is importance in considering the degree of substitution or level of modification when tailoring starch properties through SCFA modification, with implications for various applications in food applications.
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| 38. |
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| 39. |
- Agama-Acevedo, Edith, et al.
(author)
-
Unripe plantain flour as a dietary fiber source in gluten-free spaghetti with moderate glycemic index
- 2019
-
In: Journal of Food Processing and Preservation. - : Hindawi Limited. - 0145-8892 .- 1745-4549. ; 43
-
Journal article (peer-reviewed)abstract
- Gluten-free products generally have low dietary fiber (DF) content. The aim of this study was to prepare a DF-rich gluten-free spaghetti and to evaluate the influence of the DF source on the chemical composition, cooking quality, texture, starch digestibility, and predicted glycemic index of the product. Unripe plantain flour (UPF) and Hi-Maize 260 were used as DF sources. The total DF in the uncooked samples was higher in the spaghetti with Hi-Maize 260 (17.4%) than in the UPF-containing one (9.6%), but no difference was observed between the two kinds of pastas (31%). Spaghetti with UPF showed shorter cooking time and lower cooking loss than the Hi-Maize 260-based sample. Microscopy observations revealed the presence of central zones containing ungelatinized starch granules. The predicted glycemic index of both spaghetti preparations was similar (66) and typical of medium GI products. UPF may be used as DF source in gluten-free pasta. Practical applications: Unripe plantain flour (UPF) is a source of indigestible carbohydrates (dietary fiber), including resistant starch. The consumption of starchy foods, like spaghetti, produce glucose peaks that are associated with the risk of cardiovascular diseases, obesity, and diabetes. Spaghetti with moderate glycemic index can be elaborate with the blend of other gluten-free flours as chickpea and maize. The study showed the factibility of UPF as source of dietary fiber in a gluten-free spaghetti at a lower cost than the commercial source (Hi-Maize 260).
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| 40. |
- Ahlbom, Anders, 1993, et al.
(author)
-
Using Isopropanol as a Capping Agent in the Hydrothermal Liquefaction of Kraft Lignin in Near-Critical Water
- 2021
-
In: Energies. - : MDPI AG. - 1996-1073 .- 1996-1073. ; 14:4
-
Journal article (peer-reviewed)abstract
- In this study, Kraft lignin was depolymerised by hydrothermal liquefaction in near-critical water (290-335 degrees C, 250 bar) using Na2CO3 as an alkaline catalyst. Isopropanol was used as a co-solvent with the objective of investigating its capping effect and capability of reducing char formation. The resulting product, which was a mixture of an aqueous liquid, containing water-soluble organic compounds, and char, had a lower sulphur content than the Kraft lignin. Two-dimensional nuclear magnetic resonance studies of the organic precipitates of the aqueous phase and the char indicated that the major lignin bonds were broken. The high molar masses of the char and the water-soluble organics, nevertheless, indicate extensive repolymerisation of the organic constituents once they have been depolymerised from the lignin. With increasing temperature, the yield of char increased, although its molar mass decreased. The addition of isopropanol increased the yield of the water-soluble organic products and decreased the yield of the char as well as the molar masses of the products, which is indicative of a capping effect.
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| 41. |
- Ahlström, Cecilia, et al.
(author)
-
Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake: Influence of Solids Recirculation
- 2022
-
In: Processes. - : MDPI AG. - 2227-9717. ; 10:3
-
Journal article (peer-reviewed)abstract
- The agricultural sector is responsible for about 30% of greenhouse gas emissions, and thus there is a need to develop new plant-based proteins with lower climate impact. Rapeseed press cake, a by-product from rapeseed oil production, contains 30% high-quality protein. The purpose of this study was to recover protein from cold-pressed rapeseed press cakes on a pilot scale using a decanter and investigate the effect of recirculation of the spent solids fraction on protein yield. Proteins were extracted under alkaline conditions (pH 10.5) followed by precipitation at pH 3.5. Recirculating the spent solids fraction once increased the accumulated protein yield from 70% to 83%. The efficiency of the recovery process was highest in the first and second cycles. The additional yield after the third and fourth cycles was only 2%. The amino acid composition showed high levels of essential amino acids and was not reduced throughout the recovery process. The glucosinolate and phytate content was reduced in the precipitate after one cycle, although additional process steps are needed to further reduce the phytate content and limit the negative effect on mineral uptake.
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| 42. |
- Ahlström, Cecilia, et al.
(author)
-
The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake
- 2022
-
In: Molecules. - : MDPI AG. - 1420-3049. ; 27:9
-
Journal article (peer-reviewed)abstract
- Rapeseed is the second most cultivated oilseed after soybean and is mainly used to produce vegetable oil. The by-product rapeseed press cake is rich in high-quality proteins, thus having the possibility of becoming a new plant protein food source. This study aimed to investigate how the precipitation pH affects the protein yield, protein content, and emulsifying properties when industrially cold-pressed rapeseed press cake is used as the starting material. Proteins were extracted under alkaline conditions (pH 10.5) with an extraction coefficient of 52 ± 2% followed by precipitation at various pH (3.0-6.5). The most preferred condition in terms of process efficiency was pH 4.0, which is reflected in the zeta potential results, where the proteins' net charge was 0 at pH 4.2. pH 4.0 also exhibited the highest protein recovery yield (33 ± 0%) and the highest protein concentration (64 ± 1%, dry basis). Proteins precipitated at pH 6.0-6.5 stabilized emulsions with the smallest initial droplet size, although emulsions stabilized by rapeseed protein precipitated at pH 5.0-6.0 showed the highest emulsion stability at 37 °C for 21 days, with a limited layer of free oil. Overall, emulsion stabilized by protein precipitated at pH 5.0 was the most stable formulation, with no layer of free oil after 21 days of incubation.
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| 43. |
- Ahrné, Lilia, et al.
(author)
-
Improvement of texture by modifying processing conditions
- 2003
-
In: Acta Hortic.. - : International Society for Horticultural Science. - 9789066059764 ; 604, s. 277-277
-
Conference paper (peer-reviewed)abstract
- Fruit and vegetable processors, faced with the challenge of gaining and maintaining a healthy position in the competitive fruit and vegetable sector, are optimising traditional processes towards product quality. Using frozen potatoes as a case study, the aim of this study was to evaluate the potential of improving the texture of potatoes by modifying the processing conditions. The texture of processed frozen potatoes is the result of the integral effect of the unit operations applied through the production chain. Production of frozen potatoes includes a blanching, a freezing, thawing/cooking step before being served. In this study, blanching temperatures from 70 to 97 °C up to 10 minutes were tested and combined with freezing by two freezing methods, impingement and air-blast freezing. The texture was measured after cooking of frozen potatoes in boiling water. Besides texture, water holding capacity, microstructural evaluation and pectinmethylesterase (PME) activity were determined. Blanching of potatoes prior to freezing can both improve water holding capacity and texture of potatoes, but this effect depends on the freezing rate and blanching temperature. Potatoes frozen with fastest freezing method are firmer and hold more water than the ones frozen by air-blast freezing. Blanching at 70 °C can lead to potatoes that after cooking retain a firmer texture, compared with blanching at 90 °C. The duration of the blanching treatment has also an important effect on texture changes. The studies of PME activity showed a good correlation between texture and PME for blanching at 90 °C, but for blanching at 70°C and longer times, the development of texture does not seem to be solely related to PME activity. Microstructural studies showed that the differences in texture are due to differences in the degree of starch gelatinisation and integrity of the cellular structure.
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| 44. |
- Ahrné, Lilia, et al.
(author)
-
Modelling textural changes of vegetables during acidification under isothermal and non-isothermal conditions
- 2001
-
In: Acta Horticulturae. - 0567-7572. ; 566, s. 323-328
-
Journal article (peer-reviewed)abstract
- Acidification can be used to improve the quality of canned vegetables because it can decrease thermal processing requirements. Moreover, there is some evidence that acidified vegetables retain a better texture than non-acidified ones. Optimisation of the acidification processes requires the knowledge of the relationship between texture and thermal process at low/moderate temperature. The main objective of this work was the modelling of textural changes of vegetables during acidification under isothermal conditions, and the application of the model to predict textural changes in non-isothermal processes. Turnip was the vegetable used in the experiments. The effect of pre-treatments (blanching, freezing/thawing, calcium addition and vacuum infusion of water before acidification) on the kinetics of textural changes during acidification was also studied. Turnips were acidified in acetic acid under isothermal (20, 50, 70, 80, 90 and 100°C) and non-isothermal conditions (20 to 90°C). Texture was modelled by a two subtract first order kinetic model, assuming an Arrhenius-type dependence of the rate constants on temperature. The model parameters were estimated by nonlinear regression. At temperatures lower then 70°C no significant changes in texture were detected. At higher temperatures the model showed a good fit to the data for all the conditions tested. Acidification decreased the percentage of heat labile substrate from 96% to 62%, thus improving firmness retention. The parameters of the kinetic model estimated under isothermal conditions provided an adequate prediction of texture changes under non-isothermal conditions. The methodology developed in this work can be further applied to model the textural changes of vegetables during other thermal processes, such as drying, blanching, and frying.
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| 45. |
- Ahrné, Siv, et al.
(author)
-
Development of immunocompetence: role of micronutrients and microorganisms
- 2002
-
In: Nutritional Reviews. ; 60:Supplement 1, s. 68-72
-
Journal article (peer-reviewed)abstract
- Normal maturation of immune response at birth is both supported and stimulated by the gastrointestinal microenvironment, which provides both nutrients and antigenic microbial exposure to the developing child. Micronutrients, trace elements, and vitamins are present in the local environment and have important regulatory effects on adaptive immune cell function through effects on type of cytokine response. Congenital HIV infection is critically affected by both nutrient imbalance and alteration in gastrointestinal microflora, which may impair growth and development as well as immune response. Studies described here indicate that micronutrient deficiency is common in congenital HIV exposure even where infection has not occurred and that gastrointestinal recolonization may exert a restorative effect on both immune response and growth in children with HIV infection.
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| 46. |
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| 47. |
- Al-Khafaji, Alia Hussain, et al.
(author)
-
Germination and stress tolerance of oats treated with pulsed electric field at different phases of seedling growth
- 2024
-
In: Bioelectrochemistry. - 1567-5394 .- 1878-562X. ; 158
-
Journal article (peer-reviewed)abstract
- This study explores the impact of pulsed electric field (PEF) application on oat seedling growth and stress tolerance. PEF treatment (99 monopolar, rectangular pulses lasting 10 µs each, with a frequency of 13 Hz and a nominal electric field strength of 2250 V/cm) was applied at two growth stages: (i) when the seedlings had 0.2 cm roots emerging from the kernel, and (ii) when they had a 0.4 cm shoot emerging from the kernel. Post-treatment, the seedlings were hydroponically grown for 8 days. To induce stress, the hydroponic medium was augmented with PEG (15 %) to induce drought stress and NaCl (150 mM) to induce salinity stress. Results demonstrate that applying PEF improved the growth of the root and shoot of oat seedlings. This effect was more pronounced when applied to more developed seedlings. When PEF was applied during the later stage of germination, seedlings exposed to salinity stress showed enhanced shoot growth compared to the control. Under the studied conditions, the application of PEF had no impact on the growth of seedlings under drought stress.
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| 48. |
- Al-Naamani, Laila, et al.
(author)
-
Chitosan-zinc oxide nanoparticle composite coating for active food packaging applications
- 2016
-
In: Innovative Food Science & Emerging Technologies. - : Elsevier. - 1466-8564 .- 1878-5522. ; 38, s. 231-237
-
Journal article (peer-reviewed)abstract
- In this study antimicrobial properties of chitosan and chitosan-zinc oxide (ZnO) nanocomposite coatings on PE films were studied. Oxygen plasma pretreatment of PE films led to increased adhesion by 2% of chitosan and the nanocomposite coating solutions to the packaging films. Scanning Electron Microscopy (SEM) revealed uniform coatings on PE surfaces. Incorporation of ZnO nanoparticles into the chitosan matrix resulted in 42% increase in solubility; swelling decreased by 80% while the water contact angle (WCA) increased from 60 to 95 compared to chitosan coating. PE coated with chitosan-ZnO nanocomposite films completely inactivated and prevented the growth of food pathogens, while chitosan-coated films showed only 10-fold decline in the viable cell counts of Salmonella enterica, Escherichia coli and Staphylococcus aureus after 24-h incubation compared to the control. Industrial relevance: One of the greatest challenges of food industry is microbial contamination. The present study suggests that PE coating with chitosan-ZnO nanocomposite is a promising technique to enhance antimicrobial properties of the films. Chitosan-ZnO nanocomposite coatings improved antibacterial properties of PE by inactivating about 99.9% of viable pathogenic bacteria. Hence, our results show the effectiveness of the nanocomposite coating in the development of active food packaging in order to prolong the shelf life of food products.
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| 49. |
- Albinsson, Berit, et al.
(author)
-
Handbok i sensorisk analys
- 2013
-
Book (other academic/artistic)abstract
- Den första utgåvan av Birgit Lundgrens Handbok i Sensorisk Analys utkom 1981. Den har sedan dess blivit en klassiker inom sensoriska kretsar och i ordets verkliga bemärkelse blivit använd som just en handbok – en bok att hålla fast vid i alla typer av sensoriska sammanhang. Vi vill med denna uppdaterade nyutgåva beskriva de traditionella metoderna med dagens termer samt komplettera med några nya metoder.
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| 50. |
- Albofetileh, Mehdi, et al.
(author)
-
Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens
- 2014
-
In: Food Control. - : Elsevier BV. - 0956-7135. ; 36:1, s. 1-7
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Journal article (peer-reviewed)abstract
- The overall objective of this study was to develop antimicrobial nanocomposite films to control the growth of foodborne pathogens. In the first step, the antibacterial effects of clove, coriander, caraway, marjoram, cinnamon, and cumin essential oils were studied against three important food pathogens, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes by application of agar diffusion assay. The intensity of antimicrobial efficacy was in the following order: marjoram > clove > cinnamon > coriander > caraway > cumin. In the next study, the three most potent essential oils were subsequently incorporated into alginate/clay nanocomposite films. The antibacterial effectiveness of the prepared films against E. coli, S. aureus, and L. monocytogenes was studied during 12 days. The antibacterial activity of the essential oils was maintained when incorporated into the nanocomposite film. The nature and amount of the essential oils play an important role in the film's antimicrobial activity. In all film matrices, marjoram showed the highest antimicrobial activity. Films with 1.5% marjoram decreased the numbers of L. monocytogenes, E. coli, and S. aureus populations with respect to the control up to 6.33, 4.52, and 5.80 log, respectively.
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