Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing

This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the internal strength, mechanical properties, microstructure, and color of potato puree.Postprint (updated version

Assessing the microstructural and rheological changes induced by food additives on potato puree

The effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the Cox-Merz rule was evaluated. Each additive was applied separately at two concentrations (0.5 and 1%). Microscopic observations revealed more swollen starch aggregations in lecithin and glycerol compared with those of potato puree and agar, consequently affecting the rheological properties of potato puree. All samples exhibited shear thinning non-Newtonian behaviour. Rheological measurements were strongly concentration dependent. At 0.5% concentration, additives exerted decreases in all the rheological properties of potato puree in the order of glycerol > alginate > lecithin > agar, while at 1% concentration, the order changed to glycerol > lecithin > alginate, whereas 1% agar behaved differently, increasing all rheological values. This study also showed that agar and alginate in addition to potato puree could be valuable and advantageous for further technological processes, such as 3D printing.Peer ReviewedPostprint (updated version

Impact of Covid-19 pandemic on willingness to consume insect-based food products in Catalonia

Edible insects are among the novel sustainable sources of protein in the West. The impact of COVID-19 on the willingness to consume (WTC) jam and yogurt enriched with insect ingredients was analyzed. A questionnaire was applied using the Qualtrics© consumer panel. The multinomial logit (MNL) model was used to analyze the determinant factors affecting consumers’ WTC the insect-based products. Results showed that the outbreak of COVID-19 caused a significant decrease in the WTC. Consumers who strictly followed the regulations during the confinement and are well informed about symptoms were more likely to reject the consumption of the insect-based products. Both before and during the lockdown, results showed that young and employed consumers, with low-income level, who consider the environmental impact of their food choices are prone to consume the products with insect protein. Findings also revealed that the COVID-19 outbreak decreased the heterogeneity of WTC between males and females

Analysis of the essential oils of Salvia Libanotica and Origanum Syriacum

ABSTRACT Essential oils (EO's) of Salvia libanotica and Origanum syriacum grown in Lebanon were extracted by two different techniques; hydrodistillation and cold solvents extraction using different solvents systems according to their polarity. The essential oil was analyzed using GC/MS. The results identified 35 constituents in each of Salvia Libanotica and Origanum syriacum extracts

Impact of COVID-19 pandemic on willingness to consume insect-based food products in Catalonia

Food and drinks enriched with insect ingredients have started appearing on the European market since 2014 and have significantly increased since 2018. According to the Global New Products Database (GNPD) of Mintel©, the number of products launched in the European market based on insect compound reached 78 novel products to date.Postprint (updated version

Immobilisation of GNPs on 1D, 2D AND 3D polymer microtemplates

International audienc

Polymer functionalization for the assembly of gold nanoparticles on 1D, 2D and 3D microstructures

International audienc

Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) techniques were used to study the effect of four food additives, agar, alginate, lecithin and glycerol, at three different concentrations, 0.5, 1 and 1.5%, on the molecular structure of potato puree prepared from commercial potato powderPostprint (published version

3D printing technology: The new era for food customization and elaboration

Digitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content.Peer ReviewedPostprint (published version