Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion

[EN] The aim of this study was to investigate the amino acid (AA) release from breads enrichment with edible insects, Alphitobius diaperinus and Tenebrio molitor or pea protein during in vitro gastrointestinal digestion. Bread was enriched at 5 and 10% with insect flour or pea protein. Enriched and control breads were subjected to standardised static in vitro gastrointestinal digestion. The free AAs of breads before and after each phase of digestion (gastric, intestinal and at the end of digestion) were determined by HPLC. During digestion, the highest AA release from breads occurred in the intestinal phase. Using pea protein, Alphitobius diaperinus, and Tenebrio molitor powder at any level assayed presented a significantly higher value of total free AA than the control, accessible for body absorption. There is an effect of enrichment ingredient concentration (10 > 5%) in bread on total AA release after in vitro gastrointestinal digestion. Higher protein enrichment induced higher realease of AA during the digestion.The authors want to thank the Centro de Cooperacion al Desarrollo, Universitat Politecnica de Valencia for their financial support throughout the ADSIDEO 2018-2020 projects.Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2021). Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion. International Journal of Gastronomy and Food Science. 24:1-7. https://doi.org/10.1016/j.ijgfs.2021.100351172

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

[EN] A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the eects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant dierences concerning the control bread, while crumb colour was aected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with ¿tradition¿, and pea bread was associated with "fruit and vegetable".This research received funding by Centre for Development Cooperation, Universitat Politecnica de Valencia throughout the ADSIDEO 2018-2020 projects.García-Segovia, P.; Igual Ramo, M.; Martínez-Monzó, J. (2020). Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins. Foods. 9(7):1-22. https://doi.org/10.3390/foods9070933S12297McMichael, A. J. (2001). Impact of climatic and other environmental changes on food production and population health in the coming decades. Proceedings of the Nutrition Society, 60(2), 195-201. doi:10.1079/pns200090Song, X., Perez-Cueto, F., & Bredie, W. (2018). 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Bread making aptitude of mixtures of re-milled semolina and selected durum wheat m

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

Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques

[EN] Due to the increase by consumers of healthy products, the exploration of natural antimicrobial compounds has been promoted through the use of by-products of lactic acid bacteria. Therefore, the aim of this research was to obtain an antimicrobial powder (cell free) by freeze-drying (FD) and spray-drying (SD) from the microbial stabilisation (filtration or partial purification) of a Pediococcus acidilactici fermentation broths. The antimicrobial activity of these powders was quantified, in vitro, against Listeria innocua CECT 4032 as a target microorganism. The physicochemical properties tested on these powders were water content, hygroscopicity, water activity, porosity, colour and solubility. As results, microbiological stabilisation is potentially better to perform a partial purification since the antimicrobial capacity against L. innocua CECT 4032 is higher than with filtration. On the other hand, SD is the best technique to obtain the powder, since it obtains a better productivity with a lower cost and also a more stable powder during storage.Noguerol-Meseguer, AT.; Igual Ramo, M.; Pagán Moreno, MJ. (2021). Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques. Food Bioscience. 42:1-7. https://doi.org/10.1016/j.fbio.2021.101114S174

Application of 3D Printing in the Design of Functional Gluten-Free Dough

[EN] The design of functional foods through 3D printing is proposed here as one of the most appropriate technologies to provide closer food personalization for the population. However, it is essential to study the properties of the biomaterials intended to be printed. This work will evaluate the incorporation of rosehip as a functional ingredient in a gluten-free dough. Three types of dough (control, rosehip, and encapsulated rosehip) were printed in a rectangular figure of dimensions 7 cm long, 2 cm wide, and 1, 2, and 3 cm high. Changes in printed figures before and after baking were evaluated by image analysis. Physicochemical properties, total phenols (TP), antioxidant capacity (AC), and total carotenoids (TC) were determined both in the pre-printed doughs and in the printed and baked samples. The bread enriched with rosehips presented more orange colors in dough and crumbs. They were also more acidic than control, probably due to the ascorbic acid content of rosehip. The addition of rosehip generally makes the product more resistant to breakage, which could be due to the fiber content of the rosehip. It was observed that the incorporation of rosehip notably improved the functional properties of the bread.This research was funded by Conselleria de Innovacion, 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). Application of 3D Printing in the Design of Functional Gluten-Free Dough. Foods. 11(11):1-17. https://doi.org/10.3390/foods11111555117111

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

Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder

[EN] The health properties of fruit are widely known. Powdered fruit may be a practical format to be offered to the consumer. Nevertheless, the process used to obtain the powder must ensure the maximum retention of the bioactive compounds and the functional value of the fruit while retaining adequate physical properties. The aim of this study was to compare freeze-drying and spray drying as the drying technologies to obtain grapefruit powder. The obtained results allow freeze-drying to be proposed as a better technology than spray drying in order to obtain a product with a higher content of vitamin C and total carotenoids. Moreover, all of the edible part of the fruit is used in this case, so a greater quantity of healthy compounds is preserved and by-product generation is avoided. Adding about 6 g water, 4 g Arabic gum and 0.6 g bamboo fibre/100 g grapefruit pulp is recommended before freeze-drying.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors thank the Ministerio de Economia y Competitividad for the financial support given through the Project AGL 2012-39103.Agudelo-Sterling, C.; Igual Ramo, M.; Camacho Vidal, MM.; Martínez Navarrete, N. (2016). Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder. Food Science and Technology International. 23(1):61-74. https://doi.org/10.1177/1082013216658368S617423

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

Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit

[EN] Spray-dried fruit powder may be an interesting alternative for the purposes of promoting fruit consumption among consumers. The use of carrier agents is especially necessary for the production of spray-dried fruit powders. As they may affect some physical properties of the powder, it is important to adjust the amount at which they have to be added to the minimum in order to achieve the necessary effects. The final aim of the study was to identify the most suitable atomization temperature, as well as the optimal concentration of gum Arabic (GA) and carboxymethyl cellulose (CMC) to be used as carriers, in order to obtain grapefruit powder with the maximum dry matter yield (DMY) and porosity, the minimum water content and, simultaneously, with suitable color characteristics. The results of the study don¿t recommend the use of CMC and suggest that the best color, the one that corresponds to a free-flowing powder, corresponds to a very luminous one, low in chroma and with a hue that is much more yellow than reddish orange.The authors thank the Ministerio de Economia y Competitividad for the financial support given through the Project AGL 2012-39103. This mentioned received funding did not lead to any conflict of interests regarding the publication of this manuscript. The authors declare that there is no conflict of interest regarding the publication of this paper.Gonzalez-Zamora, F.; Igual Ramo, M.; Camacho Vidal, MM.; Martínez Navarrete, N. (2018). Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit. International Journal of Food Engineering. 14(5-6). https://doi.org/10.1515/ijfe-2017-0387S145-