Effect of Temperature on 3D Printing of Commercial Potato Puree

[EN] The temperature and composition of food, during the printing process, maybe a key factor impacting on rheological properties. Currently, there is no evidence of authors analysing the effect of printing temperature on the characteristics of final products. The aim of this paper was to study the printability of potato puree when affected by printing variables, such as printing temperature and the composition of the potato puree. The printing temperature was studied at 10 degrees C, 20 degrees C and 30 degrees C, and the effect of the product composition on the printability was studied by analysing the rheological and textural properties. Viscosity-temperature profiles, flow curves and dynamic oscillation frequency analysis of potato puree were some of the techniques used in rheology analysis. Forward extrusion assays of formulated potato puree were used to study the compression force in the 3D printer. Results showed the formulation with higher content of dehydrated potato puree (38g of dehydrated potato puree in 250mL of whole milk) at a temperature of 30 degrees C were the most stable. The printability increase with the amount of the consistency index and the reduction of behaviour index. The mean force from extrusion test was correlated with printability but the effect of temperature did not help define this parameter.Martínez Monzó, J.; Cárdenas, J.; García-Segovia, P. (2019). Effect of Temperature on 3D Printing of Commercial Potato Puree. Food Biophysics. 14(3):225-234. https://doi.org/10.1007/s11483-019-09576-0S225234143G. Ares, A. Giménez, A. Gámbaro, Instrumental methods to characterize nonoral texture of dulce de leche. J. Texture Stud. 37(5), 553–567 (2006). https://doi.org/10.1111/j.1745-4603.2006.00068.xS. Bhattacharya, N. Vasudha, K.S. Krishna Murthy, Rheology of mustard paste: A controlled stress measurement. J. 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Food Eng. 179, 44–54 (2016). https://doi.org/10.1016/j.jfoodeng.2016.01.025C.A. Hamilton, G. Alici, M. in het Panhuis, 3D printing vegemite and marmite: Redefining “breadboards”. J. Food Eng. 220, 83–88 (2018). https://doi.org/10.1016/j.jfoodeng.2017.01.008S. Holland, T. Foster, W. MacNaughtan, C. Tuck, Design and characterisation of food grade powders and inks for microstructure control using 3D printing. J. Food Eng. 220, 12–19 (2018). https://doi.org/10.1016/j.jfoodeng.2017.06.008H.W. Kim, H. Bae, H.J. Park, Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material. J. Food Eng. 215, 23–32 (2017). https://doi.org/10.1016/j.jfoodeng.2017.07.017C. Le Tohic, J.J. O’Sullivan, K.P. Drapala, V. Chartrin, T. Chan, A.P. Morrison, et al., Effect of 3D printing on the structure and textural properties of processed cheese. J. Food Eng. 220, 56–64 (2018). https://doi.org/10.1016/j.jfoodeng.2017.02.003M. Lille, A. Nurmela, E. Nordlund, S. Metsä-Kortelainen, N. Sozer, Applicability of protein and fiber-rich food materials in extrusion-based 3D printing. J. Food Eng. 220, 20–27 (2018). https://doi.org/10.1016/j.jfoodeng.2017.04.034H. Lipson, M. Kurman, Fabricated: The New World of 3D Printing (John Wiley and Sons, Inc, New York, 2013)J.I. Lipton, Printable food: The technology and its application in human health. Curr. Opin. Biotechnol. 44, 198–201 (2017). https://doi.org/10.1016/j.copbio.2016.11.015Z. Liu, M. Zhang, B. Bhandari, Y. Wang, 3D printing: Printing precision and application in food sector. Trends Food Sci. Technol. 69, 83–94 (2017a, September). https://doi.org/10.1016/j.tifs.2017.08.018Liu, Z., Zhang, M., Bhandari, B., & Yang, C. (2017b). Impact of Rheological Properties of Mashed Potatoes on 3D Printing. https://doi.org/10.1016/j.jfoodeng.2017.04.017Z. Liu, M. Zhang, B. Bhandari, C. Yang, Impact of rheological properties of mashed potatoes on 3D printing. J. 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Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders

[EN] Resistant maltodextrin (RMD), derived from the heat treatment of corn starch, is a water-soluble fermentable functional fibre. Its benefits include being a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health. Despite its functionality, there is still further need for investigations of its use as a food formulating ingredient and their physicochemical property changes. This study aimed to evaluate the effect of RMD addition on the physicochemical and structural properties of spray-dried orange juice powders. The physicochemical properties evaluated were water content, hygroscopicity, bulk density, porosity, water solubility, water absorption index, colour, and microstructure. We found RMD addition improved the orange juice spray-dried powder productivity. Samples with RMD were more porous and less hygroscopic, and they presented low water content; physicochemical properties desirable for powders. Therefore, to reach a compromise between powders' functionality and physicochemical property changes, especially colour, the addition of 5 RMD% is recommended.Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2021). Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders. European Food Research and Technology. 247(5):1125-1132. https://doi.org/10.1007/s00217-021-03693-2S11251132247

Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

[EN] Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the food industry is mainly as a powdered natural dye. This study aims to investigate the effect of adding pea protein to beetroot juice as an encapsulating agent, and the spray-dried temperature on the physicochemical, structural, and functional properties of the powder. The spray drying was conducted at 125 and 150 degrees C with 3.5% and 7% pea protein used in the mixtures with the beetroot juice. The water content, bulk density, porosity, hygroscopicity, water solubility, water absorption index, color, and microstructure of the obtained powder were determined. In addition, betacyanin, total phenols, antioxidant capacity, and powder encapsulate efficiency were analyzed. Using pea protein in the spray drying of beetroot juice had shown high yields of spray drying and good characteristics of the powdered product. Beetroot powder with 7% of pea protein was more porous and luminous, and less hygroscopic than beetroot powder with 3.5% of pea protein. However, the use of 7% of pea protein increased the amount of water immobilized by the samples and reduced the soluble solids present in the product compared to beetroot powder with 3.5% of pea protein. The use of 7% of pea protein protected beetroot bioactive compound higher than the use of 3.5%. Higher spray-drying temperature (150 degrees C) significantly decreased phenols content and antioxidant capacity of the beetroot powders (p < 0.05). Results showed using 7% pea protein mixed with beetroot juice and a 125 degrees C spray-drying temperature gave the most content of the studied bioactive compounds and antioxidant capacity. Moreover, the proposal gives more stable powders from a functionality viewpoint because it showed the higher encapsulate efficiency.García-Segovia, P.; Igual Ramo, M.; Martínez-Monzó, J. (2021). Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties. Applied Sciences. 11(14):1-14. https://doi.org/10.3390/app11146658S114111

Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food

[EN] Sandwiches are the most common "casual-food" consumed by all age groups in Spain. Due to the importance of visual appearance to promote unplanned or impulse buying, foodservice and hospitality companies focus on improving the visual impression of their food menus to create an expectation that satisfies both sensory and hedonic consumer experiences. To provide a list of attributes about the visual appearance of sandwiches, 25 students were recruited from a university and were invited to participate in two nominal group technique (NGT) sessions. To understand whether a sandwiches' appearance can influence the expectation of consumers, 259 participants completed an online survey specially designed from the results of the NGT sessions. Data were analyzed using conjoint, internal preference mapping and cluster analysis; the interaction effect by gender was also studied. The conjoint results indicate that visual perception about the filling (vegetal or pork based) plays the most key role overall in consumer expectation. When consumers choose vegetables as the filling, the consumers' perceived sandwiches as healthier, but the pork filling was perceived as more attractive and satiating. Interaction effect by gender was observed in filling when females perceived pork filling as less healthy than vegetable. By acceptance, consumers were segmented into three groups. The first cluster (n = 80) selected the pork filling. The smaller group (cluster 3, n = 36) prioritized the vegetal filling, and the most numerous cluster 2 (n = 140) liked sandwiches with multigrain bread. These results may help companies to build tailor-made marketing strategies to satisfy consumer segments.García-Segovia, P.; Pagán Moreno, MJ.; Tárrega, A.; Martínez-Monzó, J. (2021). Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food. Foods. 10(5):1-14. https://doi.org/10.3390/foods10051102S11410

Impact of Rosehip (Rose Canina) Powder Addition and Figure Height on 3D-Printed Gluten-Free Bread

[EN] Three-dimensional (3D) food printing is a technique that satisfies the criteria for manufacturing personalized food and for specific consumer groups, both in terms of sensorial and nutritional properties. Rose hips are recognized as valuable food and medicine constituents due to their highlevel content of bioactive compounds. The aim of this study was to investigate the printability in terms of dimensional properties (variation in length, width and height) of 3D-printed, rectangular base (7 × 3 cm), gluten free bread doughs containing rosehip powder or rosehip powder encapsulated with maltodextrin. The effect of the addition of rose hips on rheology and the colour of dough plus texture and colour of final product was studied. The addition of rosehip increased both elastic and viscous modulus of dough and changed its colour from white to orange. After printing process, height effect on figure dimension was remarkable in comparison with dough formulation. The addition of rosehip powder in dough and the use of 2 cm of figure height improve the printability in terms of dimensional properties, achieving 3D structures with more stability and resistance to baking.This research was funded by Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana, grant number AICO/2021/137 and from MCIN/AEI/10.13039/501100011033/ through project PID2020-115973RB-C22.Matas-Gil, A.; Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2022). Impact of Rosehip (Rose Canina) Powder Addition and Figure Height on 3D-Printed Gluten-Free Bread. Biology and Life Sciences Forum. 6(1):1-7. https://doi.org/10.3390/Foods2021-10979176

Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks

[EN] Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched with different concentration levels of Arthrospira platensis, Chlorella vulgaris, and Nannochloropsis gaditana biomass and to compare their expansion parameters and physicochemical properties with control corn extrudates. Expansion, physicochemical, and compositional parameters were analysed. Microalgae addition to formulations gave extruded snacks and provoked no major changes compared to control corn extrudate. Addition of microalgae in extrudates formulation implies a slight reduction of water absorption index, swelling index, bulk density, and hygroscopicity and a slight increase in water solubility index, expansion index, and porosity. Noticeable changes for the addition of microalgae changed the extruded snack from translucent to opaque and total colour difference values of were perceptible by human eye.Uribe-Wandurraga, ZN.; Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2020). Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks. Food Science and Technology International. 26(8):685-695. https://doi.org/10.1177/1082013220924178S685695268Azzollini, D., Derossi, A., Fogliano, V., Lakemond, C. M. M., & Severini, C. (2018). Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks. Innovative Food Science & Emerging Technologies, 45, 344-353. doi:10.1016/j.ifset.2017.11.017Batista, A. P., Niccolai, A., Fradinho, P., Fragoso, S., Bursic, I., Rodolfi, L., … Raymundo, A. (2017). Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility. Algal Research, 26, 161-171. doi:10.1016/j.algal.2017.07.017BERRIOS, J. D. J., WOOD, D. F., WHITEHAND, L., & PAN, J. (2005). SODIUM BICARBONATE AND THE MICROSTRUCTURE, EXPANSION AND COLOR OF EXTRUDED BLACK BEANS. Journal of Food Processing and Preservation, 28(5), 321-335. doi:10.1111/j.1745-4549.2004.24008.xBodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43(12), 2046-2058. doi:10.1016/j.buildenv.2007.12.006Cai, Y. Z., & Corke, H. (2000). Production and Properties of Spray-dried Amaranthus Betacyanin Pigments. Journal of Food Science, 65(7), 1248-1252. doi:10.1111/j.1365-2621.2000.tb10273.xChan, E., Masatcioglu, T. M., & Koksel, F. (2019). Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours. Journal of Food Process Engineering, 42(3), e12989. doi:10.1111/jfpe.12989Chanvrier, H., Jakubczyk, E., Gondek, E., & Gumy, J.-C. (2014). Insights into the texture of extruded cereals: Structure and acoustic properties. Innovative Food Science & Emerging Technologies, 24, 61-68. doi:10.1016/j.ifset.2013.11.013De Mesa, N. J. E., Alavi, S., Singh, N., Shi, Y.-C., Dogan, H., & Sang, Y. (2009). Soy protein-fortified expanded extrudates: Baseline study using normal corn starch. Journal of Food Engineering, 90(2), 262-270. doi:10.1016/j.jfoodeng.2008.06.032DESRUMAUX, A., BOUVIER, J. M., & BURRI, J. (1998). Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates. Journal of Food Science, 63(5), 857-863. doi:10.1111/j.1365-2621.1998.tb17914.xFradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2010). Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation. Journal of the Science of Food and Agriculture, 90(10), 1656-1664. doi:10.1002/jsfa.3999Gouveia, L., Batista, A. P., Miranda, A., Empis, J., & Raymundo, A. (2007). Chlorella vulgaris biomass used as colouring source in traditional butter cookies. Innovative Food Science & Emerging Technologies, 8(3), 433-436. doi:10.1016/j.ifset.2007.03.026Karkle, E. L., Keller, L., Dogan, H., & Alavi, S. (2012). Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility. Journal of Food Engineering, 108(1), 171-182. doi:10.1016/j.jfoodeng.2011.06.020Larrea, M. ., Chang, Y. ., & Martı́nez Bustos, F. (2005). Effect of some operational extrusion parameters on the constituents of orange pulp. Food Chemistry, 89(2), 301-308. doi:10.1016/j.foodchem.2004.02.037Mezreb, K., Goullieux, A., Ralainirina, R., & Queneudec, M. (2003). Application of image analysis to measure screw speed influence on physical properties of corn and wheat extrudates. Journal of Food Engineering, 57(2), 145-152. doi:10.1016/s0260-8774(02)00292-3MOHAMED, S. (1990). FACTORS AFFECTING EXTRUSION CHARACTERISTICS of EXPANDED STARCH-BASED PRODUCTS. Journal of Food Processing and Preservation, 14(6), 437-452. doi:10.1111/j.1745-4549.1990.tb00145.xMorales, P., Berrios, J. D. J., Varela, A., Burbano, C., Cuadrado, C., Muzquiz, M., & Pedrosa, M. M. (2015). Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds. Food & Function, 6(9), 3135-3143. doi:10.1039/c5fo00729aOikonomou, N. A., & Krokida, M. K. (2011). Literature Data Compilation of WAI and WSI of Extrudate Food Products. International Journal of Food Properties, 14(1), 199-240. doi:10.1080/10942910903160422Onyango, C., Noetzold, H., Bley, T., & Henle, T. (2004). Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend. LWT - Food Science and Technology, 37(8), 827-832. doi:10.1016/j.lwt.2004.03.008Patil RT, De J Berrios J, Tang J, et al.(2005) Physical Characteristics of Food Extrudates – A Review, ▪▪: 2005 ASAE Annual International Meeting, pp. 17.Robertson, J. A., de Monredon, F. D., Dysseler, P., Guillon, F., Amado, R., & Thibault, J.-F. (2000). Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study. LWT - Food Science and Technology, 33(2), 72-79. doi:10.1006/fstl.1999.0595Saldanha do Carmo, C., Varela, P., Poudroux, C., Dessev, T., Myhrer, K., Rieder, A., … Knutsen, S. H. (2019). The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. LWT, 112, 108252. doi:10.1016/j.lwt.2019.108252Šárka, E., Smrčková, P., Chena Aldao, D. A., Sağlamtaş, M., Koláček, J., & Pour, V. (2015). Influence of process parameters and added starches on resistant starch content and sensory properties of maize extrudates. Starch - Stärke, 67(9-10), 737-744. doi:10.1002/star.201500059Singh, N., & Smith, A. C. (1997). A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process. Journal of Food Engineering, 34(1), 15-32. doi:10.1016/s0260-8774(97)00069-1Talens, P., Martı́nez-Navarrete, N., Fito, P., & Chiralt, A. (2002). Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit. Innovative Food Science & Emerging Technologies, 3(2), 191-199. doi:10.1016/s1466-8564(02)00027-9Uribe-Wandurraga, Z. N., Igual, M., García-Segovia, P., & Martínez-Monzó, J. (2019). Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks. Food & Function, 10(8), 4685-4692. doi:10.1039/c9fo00286

Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a

[EN] Microalgae are a potential ingredient that can enhance the nutritional value of food. There are already various products made from microalgae such as pasta, cookies, breadstick, crackers, and extrudates. Moreover, these products have a typical green colour, provided from microalgae pigments. This study aimed to evaluate the effect of the addition of Chlorella vulgaris and Arthrospira platensis biomass on vitamin C, total carotenoids, and chlorophyll a levels in breadsticks and its doughs. Microalgae addition in breadstick formulations is a viable alternative, because they presented a greater content of carotenoids and chlorophyll a than control breadsticks. Consequently, microalgae enriched breadsticks can provide health benefits to consumers. Here, Chlorella enriched breadsticks showed the highest studied pigments content. Despite microalgae powder containing vitamin C, breadstick dough did not present vitamin C and therefore nor the breadstickIgual Ramo, M.; Uribe-Wandurraga, ZN.; García-Segovia, P.; Martínez-Monzó, J. (2022). Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a. Food Science and Technology International. 28(1):26-31. https://doi.org/10.1177/1082013221990252263128