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1.	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.
2.	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.
3.	Bernardo, Ricardo, et al. (author) Combined solar and membrane drying technologies for sustainable fruit preservation in low-income countries – prototype development, modelling, and testing 2021 In: Solar Energy Advances. - : Elsevier BV. - 2667-1131. ; 1 Journal article (peer-reviewed)abstract This investigation consisted of developing and evaluating solar dryers together with semi-permeable membrane pouches for drying juicy fruits in low-income tropical countries. Two design iterations were carried out including prototype modelling and testing. The latest developed solar dryers were a passive and an active solar dryer. Modelling was initially carried out mathematically using an equation solver software followed by computational fluid dynamics. Preliminary measurements were carried out on a small-scale solar dryer. Thereafter, full-scale models were developed and tested, both in laboratory and in real conditions in Mozambique. Results from modelling were validated against measurements in laboratory in Sweden and field trials in Mozambique. Prototype building and testing in Mozambique was undertaken in collaboration with local farmers and a university. Measurement results show that the dryers help to prevent microbial growth through increased temperatures. The drying flux was increased by 50% for the passive, and by 100% for the active solar dryers compared to the ambient controls that did not use a solar dryer. The total drying time was below four days for all pouches in the dryers. The active solar dryer was shown to have the shortest drying time and the highest capacity (more pouches) but also the highest costs. Mould growth and juice fermentation were observed on control pouches drying in open air. These problems were solved with the use of solar dryer technology. However, some challenges with the membrane pouches require further development including degradation of the membrane when exposed to direct sunlight.
4.	Boostani, Sareh, et al. (author) Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles 2022 In: Food Chemistry. - : Elsevier BV. - 0308-8146. ; 372 Journal article (peer-reviewed)abstract Medium and high internal phase W1/O/W2 multiple Pickering emulsions (MPEs) were fabricated by physically-modified hordein nanoparticles. A triphasic system was developed at dispersed phase volume fraction (Φ) of 0.5 with an overrun value of ∼40%. No overrun was detected in high internal phase MPEs (Φ 0.8). Optical and confocal laser scanning microscopy confirmed the formation of MPEs. Monomodal droplet size distribution with a mean diameter of 32.90 and 21.48 μm was observed for MPEs at Φ 0.5 and Φ 0.8, respectively. Static multiple light scattering confirmed that creaming was the main mechanism behind the instability of MPEs. Both MPEs revealed pseudo-plastic behavior and predominant storage modulus (G′) over the applied frequency range. The encapsulation efficiency of vitamin B12 in MPEs was 98.3% and remained relatively constant during 28 d. These results suggested the excellent potential of hordein nanoparticles as appropriate candidate for designing multi-structural colloidal systems using plant proteins.
5.	Boostani, Sareh, et al. (author) The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles 2020 In: Food Hydrocolloids. - : Elsevier BV. - 0268-005X. ; 101 Journal article (peer-reviewed)abstract In this study, the effect of pH (3–8), ionic strength (I, 0.01–1 M), protein particle concentration (C, 0.5%–2%), and dispersed phase volume fraction (Φ, 0.25–0.8) on the efficacy of hordein-based colloidal nanoparticles in the stabilization of Pickering structures was investigated. Colloidal particles were synthesized via anti-solvent method. Depending on pH and I, the average size and zeta-potential of hordein particles ranged from 425 to around 4000 nm, and +27.5 to −15.63 mV, respectively. The intense aggregation of particles at pH close to isoelectric point and also at high I led to poor formation and stability of Pickering emulsions. The overrun value was influenced by various emulsion parameters. At pH 3, triphasic (with the overrun value of 75%) and high internal phase (HIP) emulsions with an average droplet size of 15.6–86.7 μm were formed at Φ 0.25 and 0.8, respectively. At Φ 0.5 and 0.8, an elastic gel-like behavior (i.e., storage modulus (G′) > loss modulus (G″)) was observed over the applied frequency range. At Φ 0.25, a predominant viscous character (G">G′) was observed at low frequencies; while, at higher frequencies, G′ exceeded G″ due to the foam collapse. The morphology was studied by optical microscopy and confocal laser scanning microscopy (CLSM). Monitoring the physical stability using static multiple light scattering (MLS) revealed three destabilization profiles of foam-like, emulsion-foam and gel-like structures. The results of this study might help in designing triphasic Pickering systems (using plant-based proteins) and developing solid-like structured vegetable oils from the gel-like HIP emulsions.
6.	Hadi, Nabilah Abdul, et al. (author) Comparison of three methods to determine the degree of substitution of quinoa and rice starch acetates, propionates, and butyrates : Direct stoichiometry, FTIR, and 1H-NMR 2020 In: Foods. - : MDPI AG. - 2304-8158. ; 9:1 Journal article (peer-reviewed)abstract Rice and quinoa starch esters were prepared by acylation using short-chain fatty acid anhydrides with different chain lengths (acetic, propionic, and butyric anhydride). A direct stoichiometric method based on the acylation reaction was used to determine the degree of substitution (DS) and acyl content (AC). In addition, Fourier-transform infrared spectroscopy (FTIR) was used to validate the conformational changes of acylated starch and 1H-NMR was used as a DS reference method. DS by stoichiometric calculation was shown to be in agreement with FTIR and was comparable with DS obtained from Proton nuclear magnetic resonance (1H-NMR). Based on this study, stoichiometric calculation allows rapid and direct determination of substitution levels and acyl content without the loss of samples, which provides efficiency and optimization of manufacturing procedures in producing the desired level of esterified starches.
7.	Helstad, Amanda, et al. (author) High-Pressure Pasteurization of Oat Okara 2023 In: Foods. - 2304-8158. ; 12:22 Journal article (peer-reviewed)abstract The issue of the short microbiological shelf life of residues from the plant-based beverage industry creates a large food waste problem. Today, the oat beverage residue, in this study referred to as oat okara, is generally converted to energy or used as animal feed. High-pressure pasteurization (200 MPa, 400 MPa, and 600 MPa) was applied to oat okara to investigate the effect on shelf life and microbiological activity. A 4-week microbiological storage study was performed and thermal properties, viscosity, and water and oil holding capacities were analyzed. The total aerobic count, including yeast and mold, was significantly reduced (p < 0.05) by 600 MPa after four weeks of storage at 4 °C. The content of lactic acid bacteria after four weeks of storage was low for untreated oat okara (3.2 log CFU/g) but, for 600 MPa, the content remained at the detection limit (2.3 log CFU/g). Conversely, the treatments of 200 MPa and 400 MPa increased the microbial content of the total aerobic count significantly (p < 0.05) after two weeks in comparison to untreated oat okara. The thermal properties of untreated and high-pressure-treated oat okara demonstrated an increase in protein denaturation of the 12S globulin, avenalin, when higher pressure was applied (400–600 MPa). This was also confirmed in the viscosity measurements where a viscosity peak for avenalin was only present for untreated and 200 MPa treated oat okara. The water holding capacity did not change as a function of high-pressure treatment (3.5–3.8 mL/g) except for the treatment at 200 MPa, which was reduced (2.7 mL/g). The oil holding capacity was constant (1.2–1.3 mL/g) after all treatments. High-pressure pasteurization of 600 MPa reduced the microbial content in oat okara resulting in a shelf life of 2–4 weeks. However, more research is required to identify the microorganisms in oat okara to achieve a microbiologically safe product that can be used for food applications.
8.	Helstad, Amanda, et al. (author) High-Pressure Pasteurization of Soy Okara 2023 In: Foods. - 2304-8158. ; 12:20, s. 1-15 Journal article (peer-reviewed)abstract Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life due to its high water content and high water activity. The aim of this study was to investigate the effect of high-pressure pasteurization at 200 MPa, 400 MPa, and 600 MPa on the shelf life of soy okara. Microbiological growth, as well as thermal properties, viscosity, water holding capacity, and oil holding capacity, was evaluated after the pressure treatments. Treatment at 600 MPa significantly reduced (p < 0.05) the growth of total aerobic count, yeast and mold, and lactic acid bacteria for up to four weeks of storage at 4 °C. The pasting properties were increased while the water and oil holding capacities of the soy okara did not significantly change (p > 0.05) after high-pressure pasteurization at 400 MPa and 600 MPa. High-pressure pasteurization is therefore a potential application technique for soy okara to produce a microbiologically safe product with maintained functional properties. However, more research is needed to optimize the process and to further investigate the microbiological species present in untreated soy okara to exclude any potential food safety risks.
9.	Helstad, Amanda, et al. (author) Protein extraction from cold-pressed hempseed press cake: From laboratory to pilot scale 2022 In: Journal of Food Science. - : Wiley. - 1750-3841 .- 0022-1147. ; 87:1, s. 312-325 Journal article (peer-reviewed)abstract Abstract: During the production of industrial hempseed oil, a press cake is formed as a byproduct, which is often used as animal feed although it contains a high amount of protein that could be used for human consumption. Extracting this valuable protein would reduce food waste and increase the availability of plant-based protein. A protein extraction process based on the pH-shift method was adapted to improve the protein extraction yield from industrial hempseed press cake (HPC). Parameters such as alkali extraction pH, time, and temperature, as well as isoelectric precipitation pH, were investigated in laboratory scale and were thereafter carried out in a pilot trial to explore the suitability for future scale up. The phytic acid content of the extracted protein isolate was also analyzed to investigate any potential inhibitory effect on mineral absorption. A final protein yield of 60.6%, with a precipitated protein content of 90.3% (dw), was obtained using a constant alkali extraction pH of 10.5 for 1 h at room temperature, followed by precipitation at pH 5.5. The pilot trial showed promising results for the future production of industrial hemp protein precipitate on a larger scale, showing a protein yield of 57.0% and protein content of 90.8% (dw). The amount of phytic acid in the protein isolate produced in the optimal laboratory experiment and in the pilot trial was 0.595 and 0.557 g phytic acid/100 g dw, respectively, which is 83%–88% less than in the HPC. This is in the range of other plant-based protein sources (tofu, kidney beans, peas, etc.). Practical Application: Industrial hempseed press cake is a byproduct in the production of industrial hempseed oil, which is mostly used as animal feed, but has the potential to become an additional source of plant-based protein for human consumption with a suitable protein extraction method. The extracted hemp protein could be used to develop new plant-based dairy or meat analog products.
10.	Jönsson, Madeleine, et al. (author) Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima 2023 In: Frontiers in Food Science and Technology. - 2374-5533. ; 3 Journal article (peer-reviewed)abstract Introducing seaweed to new food markets entails new challenges concerning efficient preservation. Hence, this study explores high-pressure processing (HPP) as an alternative technique to conventional methods by evaluating its effects on the composition, quality, and microbial safety of the Swedish grown macroalgae Saccharina latissima. The results from the physicochemical analysis showed that after high-pressure treatment the color was retained, while the algal texture was altered by up to an 87.7% reduction in hardness and a 60.0% reduction in compression. Biochemical analysis demonstrated some variations in the algal samples, but the nutritional content was overall retained after treatment. The microbial analysis showed a low microbial load of untreated fresh material, which was confirmed by a lack of amplification in polymerase chain reaction attempts and low growth during attempts on spontaneous proliferation using fresh and frozen algae. Additionally, shelf-life studies showed inconsistent growth, but overall, a low increase in unspecific bacteria, an increasing load of Enterobacteriaceae, no growth of Lactobacilli, and low fouling by mold and yeast. The results from this study can be useful in the continued attempts of introducing seaweed to new markets, with different prerequisites for post-harvest treatment.
11.	Marefati, Ali, et al. (author) Quinoa Starch Granules as Emulsion Stabilizers 2022 In: Biology and Biotechnology of Quinoa : Super Grain for Food Security - Super Grain for Food Security. - Singapore : Springer Singapore. - 9789811638329 - 9789811638312 ; , s. 283-324 Book chapter (peer-reviewed)abstract Quinoa (Chenopodium quinoa Willd.) has gained recent popularity mainly due to its attractive nutritional profile and its ability to grow under extreme conditions such as salinity, acidity, drought, flooding, and frost as well as the functionality of its component. Starch is the main component of quinoa grain which constitutes up to 60% of the dry grain and plays a crucial role in the functional properties of quinoa. Quinoa starch granules are small, polygonal, and in the range of 0.5–3 μm, with unique physicochemical properties. These unique features have created research interest in the application of the quinoa starch for functional products such as stabilizer for creating Pickering emulsions. This chapter summarizes the application of starch granules in native and modified forms as particles in the stabilization of Pickering emulsions.
12.	Marefati, Ali, et al. (author) Starch granule stabilized Pickering emulsions : an 8-year stability study 2020 In: Journal of the Science of Food and Agriculture. - : Wiley. - 0022-5142 .- 1097-0010. ; 100:6, s. 2807-2811 Journal article (peer-reviewed)abstract BACKGROUND: Pickering emulsions are known to have advantages over conventional emulsions, in particular, improved and long-term stability against coalescence. This research is an eight-year stability investigation of oil-in-water Pickering emulsions stabilized by quinoa starch granules modified by octenyl succinic anhydride (OSA). Two different concentrations of starch (i.e. 200 and 600 mg mL−1 based on oil) were used at oil fraction (ϕ) of 0.1. The emulsions were prepared using a high-pressure homogenizer. The emulsions were stored in a refrigerator (at 6 °C) and evaluated using particle size analyzer over the storage period and light microscopy at the end of the storage period. RESULTS: Starch granule stabilized Pickering emulsions produced by a high-pressure homogenizer displayed remarkable storage stability over the eight years with no indication of coalescence. In addition, the results showed that increasing the concentration of starch granules resulted in a decrease in droplet sizes. The sizes measured by the particle size analyzer showed a decline over the storage period which was due to dissociation of some networks of aggregated droplets that, in addition to representing smaller droplet sizes, resulted in the release of free and unbound starch entrapped in these networks. CONCLUSIONS: This study showed that Pickering emulsions produced by OSA modified starch granules from quinoa can be used in practical applications for the development of highly stable formulations when prolonged storage is required.
13.	Morán, Diana, et al. (author) Bio-based starch nanoparticles with controlled size as antimicrobial agents nanocarriers 2024 In: Reactive and Functional Polymers. - 1381-5148. ; 198 Journal article (peer-reviewed)abstract Starch nanoparticles (SNPs) have been synthesized by nanoprecipitation method using starches from different botanical sources in native form and modified with octenyl succinic anhydride (OSA). SNPs were characterized in terms of size, morphology, charge, XRPD, FTIR and thermal properties. Spherical particles were obtained with sizes ranging from 54 to 108 nm and zeta potential values from −2 to −27 mV. Changes in size and stability related to the % OSA were observed for each starch. Starch granules showed A-type crystalline pattern while a loss of crystallinity was observed for SNPs. FTIR spectra demonstrated that OSA modification was barely affected by the nanoprecipitation and SNPs showed thermal properties similar to those of starch granules. SNPs with specific size can be synthesized by selecting the appropriate starch granules as raw material. This is especially relevant in certain bio-applications, where size must be precisely controlled, e.g., as nanocarriers for drug release or food fortification. To investigate the feasibility of SNPs as nanocarriers, vanillin-loaded SNPs were synthesized, achieving encapsulation efficiencies of 30% and loading capacities of 60%. The antimicrobial activity of vanillin-loaded SNPs was tested against Escherichia Coli (E. coli) with satisfactory results.
14.	Morán, Diana, et al. (author) Synthesis of controlled-size starch nanoparticles and superparamagnetic starch nanocomposites by microemulsion method 2023 In: Carbohydrate Polymers. - : Elsevier BV. - 0144-8617. ; 299 Journal article (peer-reviewed)abstract In this study, a synthesis process based on the microemulsion method (ME) was developed with the aim to produce controlled-size starch nanoparticles (SNPs). Several formulations were tested for the preparation of the W/O microemulsions varying the organic/aqueous phase ratios and co-stabilizers concentrations. SNPs were characterized in terms of size, morphology, monodispersity and crystallinity. Spherical shape particles with mean sizes 30–40 nm were prepared. The method was then used to simultaneously synthesize SNPs and iron oxide nanoparticles with superparamagnetic properties. Starch-based nanocomposites with superparamagnetic properties and controlled size were obtained. Therefore, the microemulsion method developed could be considered an innovative technology for the design and development of novel functional nanomaterials. The starch-based nanocomposites were evaluated in terms of morphology and magnetic properties, and they are being considered as promising sustainable nanomaterials for different biomedical applications.
15.	Morán, Diana, et al. (author) Synthesis of starch nanoparticles and their applications for bioactive compound encapsulation 2021 In: Applied Sciences (Switzerland). - : MDPI AG. - 2076-3417. ; 11:10 Journal article (peer-reviewed)abstract In recent years, starch nanoparticles (SNPs) have attracted growing attention due to their unique properties as a sustainable alternative to common nanomaterials since they are natural, renewable and biodegradable. SNPs can be obtained by the breakdown of starch granules through different techniques which include both physical and chemical methods. The final properties of the SNPs are strongly influenced by the synthesis method used as well as the operational conditions, where a controlled and monodispersed size is crucial for certain bioapplications. SNPs are considered to be a good vehicle to improve the controlled release of many bioactive compounds in different research fields due to their high biocompatibility, potential functionalization, and high surface/volume ratio. Their applications are frequently found in medicine, cosmetics, biotechnology, or the food industry, among others. Both the encapsulation properties as well as the releasing processes of the bioactive compounds are highly influenced by the size of the SNPs. In this review, a general description of the different types of SNPs (whole and hollow) synthesis methods is provided as well as on different techniques for encapsulating bioactive compounds, including direct and indirect methods, with application in several fields. Starches from different botanical sources and different bioactive compounds are compared with respect to the efficacy in vitro and in vivo. Applications and future research trends on SNPs synthesis have been included and discussed.
16.	Phinney, Randi, et al. (author) Concentration of citrus fruit juices in membrane pouches with solar energy Part 1 : How solar drying setup and juice pretreatment determine the drying flux 2020 In: Journal of Food Process Engineering. - : Wiley. - 0145-8876 .- 1745-4530. ; 43:1 Journal article (peer-reviewed)abstract The aim of this study was to investigate how solar drying setup and choice of juice pretreatment determine the drying flux in a fruit juice concentration process called solar assisted pervaporation. With this process, hygienic membrane pouches and solar energy are used to concentrate and preserve fruit juices. In this study, the feasibility of concentrating citrus (tangerine) juice into marmalade under realistic conditions in rural Mozambique was assessed with three solar drying setups and four juice pretreatments. The main findings were (a) tangerine marmalade with a soluble solids content ≥65° Brix could be produced with all solar drying setups tested within 3–6 days, (b) sucrose addition as a juice pretreatment did not impact drying time and is recommended to increase yield, and (c) direct active and tilted passive solar drying reduced the drying time considerably; however, passive drying was more sensitive to poor weather conditions. Practical applications: Citrus fruits have high spoilage rates on a global level due to their juicy nature and short ripening period. They are difficult to handle and transport to urban markets and are also difficult to preserve by traditional solar drying practices. An alternative approach is to preserve citrus fruits with membrane pouches that are filled with citrus juices and then placed in the sun to dry. Water passes through the membrane pouch as vapor, allowing for the juices to be concentrated into marmalade. The membrane pouch also protects the juice from microorganisms in the surrounding air during drying. The process is driven by solar energy and is suitable for small-scale producers in rural areas of tropical countries. The aim of this study was to further investigate the process in rural Mozambique under realistic weather conditions. The main results are recommendations to small-scale producers on how to optimize the process.
17.	Phinney, Randi, et al. (author) Concentration of citrus fruit juices in membrane pouches with solar energy Part 2 : How solar drying setup and juice pretreatment determine the microbiological quality 2020 In: Journal of Food Process Engineering. - : Wiley. - 0145-8876 .- 1745-4530. ; 43:4 Journal article (peer-reviewed)abstract The aim of this study was to investigate how solar drying setup and choice of juice pretreatment determine the microbiological quality in a fruit juice concentration process called solar assisted pervaporation (SAP). With this process, hygienic membrane pouches and solar energy are used to concentrate and preserve fruit juices. In this study, citrus (tangerine) marmalades were produced with SAP membrane pouches under realistic conditions in rural Mozambique with three solar drying setups and eight juice pretreatments. The results showed that the choice of solar drying setup had a negligible effect on the total aerobic plate count but a significant effect on the yeast plate count. Pasteurization as a juice pretreatment lowered the total aerobic count and the probability of fermentation, while lemon juice had no beneficial effect on the microbiological quality. The recommendations are to add sucrose and pasteurize the juice before drying and to use a direct active solar dryer. Practical Applications: Solar drying is a sustainable approach to food preservation for the future. However, there are food safety challenges with solar drying that make the process difficult to control. One challenge is the direct contact between the product and the surrounding air since the air may be contaminated with microorganisms. One approach to reduce the probability of contamination is by solar drying fruit juices with membrane pouches that provide a hygienic barrier between the product and the surrounding air. These types of pouches are especially suitable for juicy, citrus fruits that are difficult to preserve with traditional solar drying practices. The pouches can be used to concentrate citrus juices into marmalades in rural areas of tropical countries where established infrastructure is not available. This study investigated the hygienic nature of the approach in rural Mozambique with the help of small-scale producers to determine the optimal way to produce safe marmalades.
18.	Sjölin, Klara, et al. (author) A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments 2022 In: Journal of Food Engineering and Technology. - : Tech Reviews Ltd. - 2051-7734. ; 11:1, s. 22-35 Research review (peer-reviewed)abstract Potatoes (Solanum tuberosum L.) often constitute a meal’s main carbohydrate source. When consumed outside the home, dishes are often prepared in large-scale food service systems, like school canteens and hospitals. To manage the logistics of serving the required quantities of potatoes, raw tubers must be prepared by washing, industrial peeling, preservative actions, and packaging to stand transportation and storage before cooking. There are several steps of pre-treatment, packaging, transportation, and cooking techniques that differ from traditional preparation at home, and each of these steps— or more likely a combination of several steps— might contribute to reduced quality in terms of enzymatic discoloration, microbiological failure, and subsurface hardening. In this review, the effect of each of these steps on the potato tuber; from industrial peeling to steam-cooking in the large-scale food service system, has been studied to understand where the most significant quality changes occur, and to understand the combined impact of different actions.
19.	Sjölin, Klara, et al. (author) Quality Aspects of Pre-Treated Potato Tubers (Solanum tuberosum L.) After Boiling and Warm-Holding 2022 In: Food & Nutrition Journal. - : Gavin Publishers. - 2575-7091. ; 7:3 Journal article (peer-reviewed)abstract The preparation of steam-cooked potatoes in large-scale food service systems is challenging since it requires high flexibility and handling large volumes. To increase efficiency, potato tubers are industrially pre-treated, which includes peeling and chemical pre-treatments to avoid enzymatic browning. In large-scale food service systems, potatoes are often warm-held before serving. Industrial pre-treatment and Warm-Holding (WH) might, however, contribute to reduced eating quality in terms of subsurface hardening. This study investigates the impact of chemical pre-treatment (dipping in water (Ref sample), Organic Acid (OA), sodium metabisulfite (SMS), and OA+SMS) and varying Relative Humidity (RH) during WH. The textural evaluation revealed that hardness increased for WH with decreased RH due to evaporation as well as chemical pre-treatment, with a significant impact from OA+SMS. A visual evaluation showed a distinct layer on the surface of those samples treated with SMS and OA+SMS, while Light Microscopy (LM) images showed changes in cellular structure, with the formation of bricklike cells at the surface occurring to a greater extent in samples treated with OA or OA+SMS. The results showed that reduced eating quality due to subsurface hardening can be caused by these three different mechanisms.
20.	Zahari, Izalin, et al. (author) Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking 2021 In: Foods. - : MDPI. - 2304-8158. ; 10:10 Journal article (peer-reviewed)abstract Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40-80-130-150 & DEG;C on the extrudates' characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.
21.	Zahari, Izalin, et al. (author) Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking 2020 In: Foods. - : MDPI. - 2304-8158. ; 9:6, s. 1-13 Journal article (peer-reviewed)abstract The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p< 0.05).
22.	Zahari, Izalin, et al. (author) Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue 2023 In: Journal of Food Engineering. - 0260-8774. ; 354 Journal article (peer-reviewed)abstract Hempseed protein concentrate (HPC) was extracted from hempseed press cake with a protein content of 85.7% and co-extruded with oat fibre residue (OFR) to produce high-moisture meat analogues (HMMA) at different moisture contents (60, 63, 66%), screw speeds (500, 700, 900) and temperature profiles (40-70-110-130 °C and 40-70-120-150 °C). The effect of extrusion processing parameters such as moisture content, screw speed, and different temperature profiles on the properties of the extrudates was investigated. The produced meat analogues had a fibrous structure and brown colour, which may be due to the derived hempseed protein. The specific mechanical energy (SME) required in this study was low and ranged from 63 to 185 kJ/kg. As moisture content increased, it was discovered that hardness, chewiness, and cutting strength values decreased. Nevertheless, cutting strength values increased when a higher temperature profile was used. By using a higher temperature profile, the protein was completely denatured, leading to the formation of stronger fibres in the meat analogues with a higher quality in terms of texture. The study demonstrated the possibility for both materials from underutilised side-streams to be converted into meat analogues, which would provide variety for the HMMA on the market.
23.	Zahari, Izalin, et al. (author) High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes 2023 In: LWT. - 0023-6438. ; 189 Journal article (peer-reviewed)abstract In this study, the physicochemical, textural, and sensory properties of high-moisture meat analogues (HMMA) prepared with hempseed protein concentrate (HPC), in combination with wheat gluten (WG), and chickpea protein concentrate (CPC), were investigated. The results showed that the protein materials exhibited different behaviours during processing and cooking. Mixing HPC with WG resulted in higher texturization than WG alone. HMMA samples in the ratio of 90:10 (HPC:WG) had superior hardness, resilience, chewiness and cutting strength compared to other HMMA in the present study. It was found that the HMMA with higher HPC content had good acceptability in terms of the sensorial attributes, hardness and chewiness. However, when two HMMA from 50:50 (HPC:WG) and 50:50 (HPC:CPC) were compared, both samples exhibited satisfactory sensory properties and reasonable physicochemical and textural properties. Therefore, formulations with 50:50 (HPC:WG) extruded at 65% moisture content (MC) and 700 rpm, and 50:50 (HPC:CPC) extruded at 65% MC and 600 rpm are recommended for the preparation of HMMA with good physico-chemical, textural and sensory properties.
24.	Zahari, Izalin, et al. (author) Plant-Based Meat Analogues from Alternative Protein : A Systematic Literature Review 2022 In: Foods. - : MDPI AG. - 2304-8158. ; 11:18 Research review (peer-reviewed)abstract This study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed. The paper offers a comprehensive SLR coupled with a bibliometric analysis of the publication from 1972 to January 2022. The articles were obtained using a research string and precise inclusion and exclusion criteria from two prominent databases, Scopus and Web of Science (WoS). The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) flow technique was used to describe the data screening and selection. In total, 84 publications were selected for further analysis after a thorough literature assessment. From this study, six main themes were identified: (1) objectives of the study; (2) type of plant protein; (3) product type; (4) added ingredients; (5) texturization technique; and (6) quality assessment considered in the studies. Recent trends in publication imply that meat analogue technology is gaining prominence. This review revealed significant research on improving meat analogues via texturization. Even though extrusion is used industrially, the technique is still in its infancy and needs improvement. Future studies should focus more on fiber and protein–protein interactions, macromolecule conformation and mechanisms, diversifying or improving current methods, sensory attributes, and gastrointestinal absorption rate of each novel protein ingredient.
25.	Östbring, Karolina, et al. (author) Effects of storage conditions on degradation of chlorophyll and emulsifying capacity of thylakoid powders produced by different drying methods 2020 In: Foods. - : MDPI AG. - 2304-8158. ; 9:5 Journal article (peer-reviewed)abstract Thylakoid membranes isolated from spinach have previously been shown to inhibit lipase/co-lipase and prolong satiety in vivo. There is a need to develop thylakoid products that not only have the desired characteristics and functionality after processing, but also are stable and provide equivalent effect on appetite over the promised shelf life. The aim of the present study was therefore to evaluate how the thylakoid powders' characteristics and functionality were affected by moisture during storage. Thylakoids produced by drum-drying, spray-drying, and freeze-drying were incubated in controlled atmosphere with different relative humidity (10 RH%, 32 RH%, 48 RH% and 61 RH%) for 8 months. The water content in all powders was increased during storage. The water absorption was moisture-dependent, and the powders were considered hygroscopic. Relative humidity showed a definite influence on the rate of chlorophyll degradation and loss of green color in thylakoid powders after storage which correlated with impaired emulsifying capacity. Spray-dried powder had the overall highest chlorophyll content and emulsifying capacity at all RH-levels investigated. Spray drying was therefore considered the most suitable drying method yielding a powder with best-maintained functionality after storage. The results can be applied towards quality control of high-quality functional foods with appetite suppressing abilities.
26.	Östbring, Karolina, et al. (author) Emulsifying and anti-oxidative properties of proteins extracted from industrially cold-pressed rapeseed press-cake 2020 In: Foods. - : MDPI AG. - 2304-8158. ; 9:5 Journal article (peer-reviewed)abstract One of the functional proteins in rapeseed-the amphiphilic protein oleosin-could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered from industrially cold-pressed rapeseed press-cake at different alkali pHs. Emulsifying properties and oxidation rates were assessed. Oleosin extracted at pH 9 stabilized smaller emulsion droplets than oleosin extracted at pH 12, although the protein yield was higher at pH 12. Emulsions were formulated from flaxseed oil and corn oil and were stabilized by oleosin, bovine serum albumin, de-oiled lecithin and Tween 20 h and the emulsions were stored in accelerated conditions (30 °C) for 12 days. Oleosin stabilized emulsions to the same extent as commercial food-grade emulsifiers. Flaxseed oil emulsions stabilized by oleosin had a significantly lower concentration of malondialdehyde (MDA) which indicates a lower oxidation rate compared to BSA, de-oiled lecithin and Tween 20. For corn oil emulsions, oleosin and BSA had a similar capacity to delay oxidation and were significantly more efficient compared to de-oiled lecithin and Tween 20. Rapeseed oleosin recovered from cold-pressed rapeseed press-cake could be a suitable natural emulsifier with anti-oxidation properties.
27.	Östbring, Karolina, et al. (author) The effects of oil extraction methods on recovery yield and emulsifying properties of proteins from rapeseed meal and press cake 2020 In: Foods. - : MDPI AG. - 2304-8158. ; 9:1 Journal article (peer-reviewed)abstract The agricultural sector is thought to be responsible for around 30% of the anthropogenic climate change and it is well established that high meat consumption has a tremendous impact on the environment. Rapeseed is mainly used for production of vegetable oil, but press cake has high protein content with the potential for incorporation into new plant protein-based foods. Protein was recovered from press cakes generated from different oil pressing processes. Industrially cold-pressed, hot-pressed, and solvent-extracted rapeseed press cake and the effect of heat treatment in the recovery process was assessed. Protein recovery yield, protein concentration and emulsifying properties were analyzed. Cold-pressed rapeseed press cake (RPC) recovered in the absence of heat, yielded the highest protein recovery (45%) followed by hot-pressed rapeseed meal (RM) (26%) and solvent-extracted RM (5%). Exposure to heat during recovery significantly reduced the yield for cold-pressed RPC but no difference was found for hot-pressed RM. The protein recovery yield was improved for solvent-extracted RM when heat was applied in the recovery process. The ability to stabilize emulsions was highest for protein recovered from cold-pressed RPC, followed by hot-pressed RM and solvent-extracted RM, and was in the same range as commercial emulsifying agents. Heat treatment during recovery significantly reduced the emulsifying properties for all pressing methods examined. This study suggests that cold-pressed rapeseed press cake without heat in the recovery process could be a successful strategy for an efficient recovery of rapeseed protein with good emulsifying properties.

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