Physicochemical properties of pectin from Malus domestica 'Falticeni' apple pomace as affected by non-conventional extraction techniques

[EN] Six non-conventional techniques (microwave-assisted extraction, ultrasound-assisted extraction, enzyme-assisted extraction - with cellulase and Celluclast 1.5L, ultrasound-assisted extraction - heating treatment, and enzyme-assisted extraction - ultrasound treatment) and conventional citric acid extraction were applied to extract pectin from Malus domestica 'Falticeni' apple pomace, and were compared in terms of extraction yields and physicochemical properties of the pectins. Microwave extraction led to the highest extraction yield and the lowest pectin recovery was found for the extraction with Celluclast 1.5L. Pectin samples obtained by microwave extraction showed color parameters comparable to commercial apple and citrus pectin, and had high galacturonic acid content, increased equivalent weight and high degree of esterification and molecular weight. High galacturonic acid content, molecular weight and degree of esterification were also found for pectin extracted by ultrasonication. On the opposite side, enzymatically extracted pectins had high equivalent weight, but lower degree of esterification that classified pectin extracted with cellulase as low-methoxylated pectin. Pectins obtained by ultrasound-assisted extraction - heating treatment and microwave extraction showed thermal properties that were similar to that of commercial pectins. The rheological characterization of pectin samples highlighted the high viscosities of solutions prepared with pectin from the ultrasound- and microwave-assisted extractions, which were correlated with their molecular weight and galacturonic acid content.This work was supported from contract no. 18PFE/16.10.2018 funded by Ministry of Research and Innovation of Romania within Program 1 - Development of national research and development system, Subprogram 1.2 - Institutional Performance -RDI excellence funding projects. The author Mircea Oroian also acknowledge for the financial support of the Romania National Council for Higher Education Funding, CNFIS, project number CNFIS-FDI-2019-0600.Dranca, F.; Vargas, M.; Oroian, M. (2020). Physicochemical properties of pectin from Malus domestica 'Falticeni' apple pomace as affected by non-conventional extraction techniques. Food Hydrocolloids. 100:1-14. https://doi.org/10.1016/j.foodhyd.2019.105383S114100Abid, M., Jabbar, S., Wu, T., Hashim, M. 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Bread quality characteristics as influenced by the addition of tomato seed flour

The aim of this investigation was to incorporate tomato seed into bread in order to improve it quality. Whole ground tomato seed at different levels (0, 5, 10, 15 and 20%) was used to replace wheat flour 650 type of a very good quality for bread making to make bread. Bread quality through physical, colour, crumb cell, textural and sensory characteristics were analyzed and compared with those of bread without tomato seed. The substitution of wheat flour with 10% tomato seed has the effect of highest values for loaf volume, porosity and elasticity. Color intensity, expressed as the L*, a*, b* values of breads with tomato seed were lower than those of control bread. The hardness of bread samples increased with the increase level of tomato seed addition. Also, the addition of increasing amounts of tomato seed highlighted large cells in crumb structure of bread. Sensory characteristics showed that bread samples with addition of 5 or 10% tomato seed to wheat flour were similar from of point of view of overall acceptability, but 20% addition resulted in slightly acceptable samples. Principal Component Analysis revealed significant correlations (p < 0.05) between bread physical characteristics, loaf volume, porosity, elasticity and bread overall acceptability at different tomato seed flour addition levels in wheat flour. Overall, tomato seed flour could be incorporated up to levels of 10% into bread to provide its beneficial health effects, not negatively changing its quality

Chemical composition and temperature influence on the rheological behaviour of honeys

The purpose of this work was to examine the viscoelastic properties of Spanish honeys with various sugar contents [fructose (32 42 g/100 g honey), glucose (24 35 g/100 g honey), sucrose (0.0 3.4 g/100 g honey)]; concentrations (79 83 &#9702;Brix), and moisture levels (16 19 g/100 g honey) at different temperatures (5, 10, 15, 20, 25, 30, and 40&#9702;C). Honey showed Newtonian behaviour, presenting a highly viscous part (loss modulus was much greater than the elastic modulus). The loss modulus (G ) and viscosity increased with moisture content and a decrease with temperature. Exponential and power law models were applied to fit loss modulus and viscosity data. Polynomial models were proposed to describe the combined effect of temperature, fructose, glucose, sucrose content, other sugars, non-sugar substance, and moisture content.Oroian, MA.; Amariei, S.; Escriche Roberto, MI.; Leahu, A.; Damian, C.; Gutt, G. (2014). Chemical composition and temperature influence on the rheological behaviour of honeys. International Journal of Food Properties. 17(10):2228-2240. doi:10.1080/10942912.2013.791835S222822401710Kaya, A., Ko, S., & Gunasekaran, S. (2008). Viscosity and Color Change During In Situ Solidification of Grape Pekmez. Food and Bioprocess Technology, 4(2), 241-246. doi:10.1007/s11947-008-0169-4Bhandari, B., D’Arcy, B., & Chow, S. (1999). Rheology of selected Australian honeys. Journal of Food Engineering, 41(1), 65-68. doi:10.1016/s0260-8774(99)00078-3CHEN, Y.-W., LIN, C.-H., WU, F.-Y., & CHEN, H.-H. (2009). RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI. Journal of Food Process Engineering, 32(4), 512-527. doi:10.1111/j.1745-4530.2007.00227.xYanniotis, S., Skaltsi, S., & Karaburnioti, S. (2006). Effect of moisture content on the viscosity of honey at different temperatures. 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M., & Quintáns-Riveiro, L. C. (2005). Rheological behaviour of Galician honeys. European Food Research and Technology, 222(3-4), 439-442. doi:10.1007/s00217-005-0120-0Gómez-Díaz, D., Navaza, J. M., & Quintáns-Riveiro, L. C. (2012). Physicochemical characterization of Galician Honeys. International Journal of Food Properties, 15(2), 292-300. doi:10.1080/10942912.2010.483616Mora-Escobedo, R., Moguel-Ordóñez, Y., Jaramillo-Flores, M. E., & Gutiérrez-López, G. F. (2006). The Composition, Rheological and Thermal Properties of Tajonal (Viguiera Dentata) Mexican Honey. International Journal of Food Properties, 9(2), 299-316. doi:10.1080/10942910600596159Bhandari, B., D’Arcy, B., & Kelly, C. (1999). Rheology and crystallization kinetics of honey: Present status. International Journal of Food Properties, 2(3), 217-226. doi:10.1080/10942919909524606Mossel, B., Bhandari, B., D’Arcy, B., & Caffin, N. (2003). Determination of Viscosity of Some Australian Honeys Based on Composition. 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Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100(2), 526-534. doi:10.1016/j.foodchem.2005.10.010Giner, J., Ibarz, A., Garza, S., & Xhian-Quan, S. (1996). Rheology of clarified cherry juices. Journal of Food Engineering, 30(1-2), 147-154. doi:10.1016/s0260-8774(96)00015-5Ibarz, A., Pagán, J., & Miguelsanz, R. (1992). Rheology of clarified fruit juices. II: Blackcurrant juices. Journal of Food Engineering, 15(1), 63-73. doi:10.1016/0260-8774(92)90040-

Physicochemical and rheological characterization of honey from Mozambique

[EN] Obtaining information about honey from Mozambique is the first step towards the economic and nutritional exploitation of this natural resource. The aim of this study was to evaluate physicochemical (moisture, hydroxymethylfurfural ¿HMF¿, electrical conductivity, Pfund colour, CIE L*a*b* colour and sugars) and rheological parameters elastic modulus G0 , loss modulus G00 and complex viscosity h*) obtained at different temperatures (from 10 to 40 C). All the physicochemical parameters were in agreement with the international regulations. Most of the honey samples were classed as honeydew honey since they were dark and had conductivity values above 0.800 mS/cm. The moduli G0, G00 and h* decreased with increasing temperature. G 0 and G00 were strongly influenced by the applied frequency, whereas h* did not depend on this parameter, demonstrating Newtonian behaviour. An artificial neural network (ANN) was applied to predict the rheological parameters as a function of temperature, frequency and chemical composition. A multilayer perceptron (MLP) was found to be the best model for G00 and h*(r2 > 0.950), while probabilistic neural network (PNN) was the best for G0(r2 ¿ 0.758). Sensitivity testing showed that in the case of G00 and G0 frequency and moisture were the most important factors whereas for h* they were moisture and temperature.The authors thank the Ministerio de Ciencia e Tecnologia Ensino Superior e Tecnico Profissional de Mocambique (Project: HEST "Ensino Superior, Ciencia e Tecnologia") and Universidade Pedagogica de Mocambique-Nampula for the grant awarded to Fernando Tanleque Alberto.Escriche Roberto, MI.; Alberto, FJT.; Visquert Fas, M.; Oroian, M. (2017). Physicochemical and rheological characterization of honey from Mozambique. LWT - Food Science and Technology. 86:108-115. doi:10.1016/j.lwt.2017.07.053S1081158

Rheological properties of honey from Burkina Faso: loss modulus and complex viscosity modelling

This is an Author's Accepted Manuscript of an article published in International Journal of Food Properties, 19, 11, 2575-2586 © Taylor & Francis, available online at: http://www.tandfonline.com/10.1080/10942912.2015.1136938[EN] This study evaluated the rheological behaviour of Burkina Faso honey and the use of exponential and polynomial models to predict the influence of chemical composition and temperature on the viscoelastic parameters: complex viscosity (ç*) and loss modulus (G ). Samples were first characterized by evaluating: water activity, 5-hydroxy methyl furfural (HMF), sugars (fructose, glucose and sucrose), electrical conductivity, moisture and colour. Dynamic rheological properties were obtained at different temperatures (5, 10, 15, 20, 25, 30 and 40°C). All the honeys displayed Newtonian behaviour. Complex viscosity and loss modulus can be predicted based on the chemical composition and temperature using polynomial models (R2> 98.00%).The authors thank the Universitat Politecnica de Valencia for funding the project "Seguridad alimentaria en la Region Suroeste de Burkina Faso. Capacitacion en manipulacion, transformacion y conservacion de alimentos locales, y contra la malnutricion infantil (BONALIMENT2013)", in the framework of the Program ADSIDEO of the Area de Cooperacio al Desenvolupament.Escriche Roberto, MI.; Oroian, M.; Visquert Fas, M.; Gras Romero, ML.; Vidal Brotons, DJ. (2016). Rheological properties of honey from Burkina Faso: loss modulus and complex viscosity modelling. International Journal of Food Properties. 19(11):2575-2586. doi:10.1080/10942912.2015.1136938S25752586191

The temperature hydration kinetics

The aim of this study is to evaluate the hydration kinetics of lentil seeds (Lens culinaris) in water at different temperatures (25, 32.5, 40, 55, 70 and 80 °C) for assessing the adequacy of models for describing the absorption phenomena during soaking. The diffusion coefficient values were calculated using Fick’s model for spherical and hemispherical geometries and the values were in the range of 10−6 m2/s. The experimental data were fitted to Peleg, Sigmoidal, Weibull and Exponential models. The models adequacy was determined using regression coefficients (R2), root mean square error (RMSE) and reduced chi-square (χ2). The Peleg model is the suitable one for predicting the experimental data. Temperature had a positive and significant effect on the water absorption capacities and absorption was an endothermic process

The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances

Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry

Voltammetric E-Tongue for Honey Adulteration Detection

The aim of this study is to establish the usefulness of an electronic tongue based on cyclic voltammetry e-tongue using five working electrodes (gold, silver, copper, platinum and glass) in honey adulteration detection. Authentic honey samples of different botanical origin (acacia, tilia, sunflower, polyfloral and raspberry) were adulterated with agave, maple, inverted sugar, corn and rice syrups in percentages of 5%, 10%, 20% and 50%. The silver and copper electrodes provided the clearest voltammograms, the differences between authentic and adulterated honey samples being highlighted by the maximum current intensity. The electronic tongue results have been correlated with physicochemical parameters (pH, free acidity, hydroxymethylfurfural content—5 HMF and electrical conductivity—EC). Using statistical methods such as Linear discriminant analysis (LDA) and Support vector machines (SVM), an accuracy of 94.87% and 100% respectively was obtained in the calibration step and 89.65% and 100% respectively in the validation step. The PLS-R (Partial Least Squares Regression) model (constructed from the minimum and maximum current intensity obtained for all electrodes) was used in physicochemical parameters prediction; EC reached the highest regression coefficients (0.840 in the calibration step and 0.842 in the validation step, respectively), being followed by pH (0.704 in the calibration step and 0.516 in the validation step, respectively)

EFFECT OF ACID TYPE AND PARTICLE SIZE ON THE YIELD AND PURITY OF APPLE (MALUS DOMESTICA ‘FĂLTICENI’) POMACE PECTIN

This work proposes the use of Malus domestica ‘Fălticeni’ pomace, resulted from the processing of apples into juice in the geographical area of Fălticeni, Suceava (Romania), as a source for pectin extraction. Pectin was extracted from this plant source by using two extractants - hydrochloric acid and citric acid, separately at pH 2, solid-to-liquid ratio of 1:20, temperature of 90°C, and extraction time of 120 min. Together with acid type, another variable that was varied was the particle size: 200-300 µm, 125-200 µm, and <125 µm. To study the influence of acid type and particle size, pectin was characterized in terms of yield and purity, expressed as uronic acid content. The results showed that acid type and particle size had significant effects on the pectin yield and its uronic acid content. A strong influence of acid type on the extraction yield was recorded by particle sizes of 200-300 µm and 125-200 µm, respectively. Regarding the uronic acid content, it was observed that particle sizes of 200-300 µm determined a good purity of the extracted pectin, independent of acid type, while for particle sizes of 125-200 µm and <125 µm, the uronic acid content of pectin was strongly affected by the acid used. The highest pectin yield (21.24%) and uronic acid content (93.90 g/100g) were obtained for citric acid extraction and particle sizes between 125 and 200 µm