Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum

The adsorption isotherms (20 °C) and the relationship between water content and glass transition temperature were modeled in freeze-dried strawberry powder studying the effect of the addition of maltodextrin and arabic gum. Both compositional and physicochemical analyses of strawberry pulp were performed. If the midpoint of the glass transition is considered, the critical water activity that ensures the glassy state of the product during storage at 20 °C increased from 0.094 to 0.237-0.341 when maltodextrin and arabic gum were added, respectively. The increase in the critical water content was not so marked and it was noticeable only in arabic gum added sample (from 7.5 to 8.9. g water/100. g product), being this sample more stable. © 2011 Elsevier Ltd.Mosquera, LH.; Moraga Ballesteros, G.; Martínez Navarrete, N. (2012). Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum. Food Research International. 47(2):201-2016. doi:10.1016/j.foodres.2011.05.019S201201647

Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks

[EN] BACKGROUND Seasonal persimmon (Diospyros kakiL.) crops have steadily increased in Spain; this has been linked to a significant increase in the postharvest production waste. Therefore, development of valorized products is of great interest. In this study, a hot air-drying technique was used to obtain persimmon snacks. Slices from astringent and non-astringent persimmons (submitted to de-astringency treatment) at three different ripening stages were dried at 40 and 60 degrees C to reach 15 +/- 3% water content. RESULTS After the drying treatment, dehydrated samples were harder, turned into a more orange hue angle, and had a reduced soluble tannin content. Dehydrated samples obtained from the astringent fruit at the most advanced ripening stage had similar soluble tannin content as the samples obtained from non-astringent fruit, especially at 60 degrees C. Besides, a high correlation was observed between the level of astringency perceived by consumers and the decrease of soluble tannin content. Although, in the first ripening stage, consumers preferred the snacks obtained from non-astringent fruits; in the last ripening stage, snacks produced from astringent fruits were equally accepted than the non-astringent ones. CONCLUSION Therefore, well-accepted persimmon snacks are obtained from both astringent and non-astringent fruits when advanced ripening stages of persimmon are used.The authors thank the Ministerio de Ciencia, Innovacion y Universidades for the financial support given throughout Project RTA2017-00045-C02-02. They would also like to thank Phillip Bentley for assistance in correcting the English manuscript.González, CM.; Hernando Hernando, MI.; Moraga Ballesteros, G. (2021). Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks. Journal of the Science of Food and Agriculture. 101(2):603-612. https://doi.org/10.1002/jsfa.10672603612101

In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review

[EN] The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes. Therefore, the consumption of fruits and vegetables as a safeguard for human health is increasingly important. Among fruits, the intake of persimmon is of great interest because several studies have associated its consumption with health benefits due to its high content of bioactive compounds, fiber, minerals, and vitamins. However, during digestion, some changes take place in persimmon nutritional compounds that condition their subsequent use by the human body. In vitro studies indicate different rates of recovery and bioaccessibility depending on the bioactive compound and the matrix in which they are found. In vivo studies show that the pharmacological application of persimmon or its functional components, such as proanthocyanidins, can help to prevent hyperlipidemia and hyperglycemia. Thus, persimmon and persimmon derived products have the potential to be a fruit recommended for diet therapy. This review aims to compile an updated review of the benefits of persimmon and its derived products, focusing on the in vitro and in vivo digestibility of the main nutrients and bioactive compounds.Grant RTA2017-00045-C02-02 funded by MCIN/AEI/ 10.13039/501100011033 and, by ERDF A way of making Europe.González, CM.; Hernando Hernando, MI.; Moraga Ballesteros, G. (2021). In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review. Foods. 10(12):1-15. https://doi.org/10.3390/foods10123083S115101

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour

[EN] Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety 'Rojo Brillante', which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins' insolubilization.This research was funded by MCIN/AEI/10.13039/501100011033, and by "ERDF A way of making Europe" grant number RTA2017-00045-C02-02.Hosseininejad, S.; Larrea Santos, V.; Moraga Ballesteros, G.; Hernando Hernando, MI. (2022). Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour. Foods. 11(21):1-13. https://doi.org/10.3390/foods11213357113112

Water content-water activity-glass transition temperature relationships of spray-dried borojó as related to changes in color and mechanical properties

The water content-water activity-glass transition temperature relationships of commercial spray-dried borojó powder, with and without maltodextrin, have been studied as related to changes in color and mechanical properties. The GAB and Gordon and Taylor models were well fitted to the sorption and glass transition data, respectively. The Boltzman equation adequately described the evolution of the mechanical parameter characterized in the samples with the difference between the experimental temperature and the glass transition temperature (T g) of the sample. The color of the samples showed a sigmoid change with water activity. The changes in the mechanical properties of borojó powder related to collapse development started when the sample moved to the rubbery state and began to be significant at about 10 °C above T g. The increase in the molecular mobility from this point on also favors browning reactions. Maltodextrin presence slows the caking kinetics but induces color changes to spray-dried borojó powderThe authors thank the Ministerio de Ciencia e Innovacion and the Fondo Europeo de Desarrollo regional (FEDER) for the financial support throughout Project AGL2010-22176 and the Project UTCH-NUFFIC (NPT/COL/073) for the grant given to LH Mosquera.Mosquera, LH.; Moraga Ballesteros, G.; Fernández De Córdoba Castellá, PJ.; Martínez Navarrete, N. (2011). Water content-water activity-glass transition temperature relationships of spray-dried borojó as related to changes in color and mechanical properties. Food Biophysics. 6(3):397-406. https://doi.org/10.1007/s11483-011-9215-2S39740663L.H. Mosquera, G. Moraga, N. Martínez-Navarrete, J Food Eng 9, 72 (2010). doi: 10.1016/j.jfoodeng.2009.09.017V. Truong, B.R. Bhandari, T. Howe, J Food Eng 71, 55 (2005). doi: 10.1016/j.jfoodeng.2004.10.017B. Bhandari, Glass transition in relation to stickiness during spray drying (Academic Sterling, London, 2001), p. 64Y. Roos, Phase transitions in foods (Academic, New York, 1995), p. 360P. Saragoni, J.M. Aguilera, P. Bouchon, Food Chem 104, 122 (2007). doi: 10.1016/j.foodchem.2007.11.066C.K. Pua, N. Sheikh Abd. Hamid, C.P. Tanm, H. Mirhosseini, R. Abd. Rahman, G. Rusul, J Food Eng 89, 419 (2008). doi: 10.1016/j.jfoodeng.2008.05.023V.R.N. Telis, N. Martínez-Navarrete, LWT Food Sci Technol 43, 744 (2010)L. Greenspan, J Res Natl Inst Stand 81, 89 (1977). IDS: DM875W.E.L. Spiess, W.R. Wolf, in Physical properties of foods, ed by F. Escher, B. Hallstrom, H.S. Mefert, W.E.L. Spiess, G. Woss. (Applied Sci, New York, 1983), p. 65C. Van den Berg, S. Bruin, in Water activity and its estimation in food systems: theoretical aspects, ed by L.B. Rockland, G.T. Stewart (Academic Press, London, 1981), p. 43M. Gordon, J.S. Taylor, J Appl Chem 2, 493 (1952). doi: 10.1002/jctb.5010020901GV.R.N. Telis, N. Martínez-Navarrete, Food Biophys 4, 83 (2009). doi: 10.1007/s11483-003-9104-0G. Moraga, N. Martínez-Navarrete, A. Chiralt, J Food Eng 62, 315 (2004). doi: 10.1016/S0260-8774(03)00245-0C.I. Beristain, E. Azuara, E.J. Vernon-Carter, J Food Sci 67, 211 (2002). IDS: 522JPB.R. Bandhari, R.W. Hartel, in Encapsulated and food powder, ed by C. Onwulata, R.P. Konstance (Marcel Dekker, New York, 2005), p. 216N. William, Estadística para Ingenieros y Científicos (MacGraw-Hill, Mexico, 2006), p. 120A.L. Gabas, V.R.N. Telis, P.J.A. Sobral, J. Telis-Romero, J Food Eng 82, 246 (2007). doi: 10.1016/j.jfoodeng.2007.02.029M.A. Silva, P.J.A. Sobral, T.G. Kieckbusch, J Food Eng 77, 426 (2006). doi: 10.1016/j.jfoodeng.2005.07.009MdK Haque, Y.H. Ross, Innov Food Sci Emerg Technol 7, 1–2 (2006). doi: 10.1016/j.ifset.2004.12.004J.M. Aguilera, J.M. del Valle, M. Karel, Trends Food Sci Technol 8, 149 (1995). doi: 10.1016/S0924-2244(00)89023H. Levine, L. Slade, Cryoletters 9, 21 (1988). IDS: M1923Y.H. Ross, J Food Eng 24, 339 (1995). doi: 10.1016/0260-8774(95)90050-LG. Barbosa-Canovas, E. Ortega-Rivas, P. Juliano, H. Yan, Food powders: physical properties, processing and functionality (Kluwer Academic/Plenum Publisher, New York, 2005), p. 372K.D. Foster, J.E. Bronlund, A.H.J. Paterson, J Food Eng 77, 997 (2006). doi: 10.1016/j.jfoodeng.2005.08.028E. Venir, M. Munari, A. Tonizzo, E.J. Maltini, Food Eng 81, 27 (2007). doi: 10.1016/j.jfoodeng.2006.10.004N.C. Acevedo, C. Schebor, P. Buera, J Food Eng 77, 1108 (2006). doi: 10.1016/j.jfoodeng.2005.08.045N.C. Acevedo, C. Schebor, P. Buera, Food Chem 108, 900 (2008). doi: 10.1016/j.foodchem.2007.11.057J. Ahmed, U.S. Shivhareb, P. Singhc, Food Chem 84, 605 (2004). doi: 10.1016/S0308-8146(03)00285-1L. Hang-Ing Ling, J. Birch, M. Lim, Int J Food Sci Technol 40, 921 (2005). doi: 10.1111/j.1365-2621.2005.0099

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

[EN] Edible oleogels, with three oil types (olive, sunflower and flaxseed), hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents, were developed using the emulsion-template approach, and subsequent drying of the emulsions using conventional or vacuum drying. Our results showed that for both drying methods, well-structured oleogels were obtained using olive and sunflower oils for the preparation. These oleogels showed oil losses <10% after 35 days of storage. However, unstructured non-homogeneous oleogels were obtained when using flaxseed oil and conventional drying, while it was not feasible to develop flaxseed oleogel with vacuum drying. Oleogels showed interesting rheological properties, including a high oleogel strength with an elastic modulus of the order 10(4)-10(5) Pa, weak dependence on frequency, and good thermostability. Moreover, high oxidative stability was obtained for olive oil oleogels, using both conventional and vacuum drying, and for sunflower oleogels using vacuum drying. Still, the initial oxidation rates of sunflower oleogels using conventional drying should be improved in future studiesThe authors would like to thank Universitat Politecnica de Valencia by FPI-UPV 2017 grant and the project RTI2018-099738-B-C22 from the 'Ministerio de Ciencia, Innovacion y Universidades'. They would also like to thank Phillip John Bentley for assistance in correcting the English manuscript.Bascuas-Véntola, SM.; Hernando Hernando, MI.; Moraga Ballesteros, G.; Quiles Chuliá, MD. (2020). Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids. International Journal of Food Science & Technology. 55(4):1458-1467. https://doi.org/10.1111/ijfs.14469S14581467554Biguzzi, C., Schlich, P., & Lange, C. (2014). The impact of sugar and fat reduction on perception and liking of biscuits. Food Quality and Preference, 35, 41-47. doi:10.1016/j.foodqual.2014.02.001Borreani, J., Espert, M., Salvador, A., Sanz, T., Quiles, A., & Hernando, I. (2017). Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion. Food & Function, 8(4), 1547-1557. doi:10.1039/c7fo00159bBouaziz, M., Fki, I., Jemai, H., Ayadi, M., & Sayadi, S. (2008). Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves. Food Chemistry, 108(1), 253-262. doi:10.1016/j.foodchem.2007.10.074Chang, C., & Zhang, L. (2011). Cellulose-based hydrogels: Present status and application prospects. Carbohydrate Polymers, 84(1), 40-53. doi:10.1016/j.carbpol.2010.12.023Cho, Y. J., & Lee, S. (2015). Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system. Food Chemistry, 176, 40-44. doi:10.1016/j.foodchem.2014.12.020Marangoni, A. G. (2012). Organogels: An Alternative Edible Oil-Structuring Method. Journal of the American Oil Chemists’ Society, 89(5), 749-780. doi:10.1007/s11746-012-2049-3Davidovich-Pinhas, M., Barbut, S., & Marangoni, A. G. (2015). The gelation of oil using ethyl cellulose. Carbohydrate Polymers, 117, 869-878. doi:10.1016/j.carbpol.2014.10.035De Vries, A., Gomez, Y. L., van der Linden, E., & Scholten, E. (2017). The effect of oil type on network formation by protein aggregates into oleogels. RSC Advances, 7(19), 11803-11812. doi:10.1039/c7ra00396jDoan, C. D., Patel, A. R., Tavernier, I., De Clercq, N., Van Raemdonck, K., Van de Walle, D., … Dewettinck, K. (2016). The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings. European Journal of Lipid Science and Technology, 118(12), 1903-1914. doi:10.1002/ejlt.201500172Estadella, D., da Penha Oller do Nascimento, C. M., Oyama, L. M., Ribeiro, E. B., Dâmaso, A. R., & de Piano, A. (2013). Lipotoxicity: Effects of Dietary Saturated and Transfatty Acids. Mediators of Inflammation, 2013, 1-13. doi:10.1155/2013/137579Fayaz, G., Goli, S. A. H., Kadivar, M., Valoppi, F., Barba, L., Balducci, C., … Nicoli, M. C. (2017). Pomegranate seed oil organogels structured by propolis wax, beeswax, and their mixture. European Journal of Lipid Science and Technology, 119(10), 1700032. doi:10.1002/ejlt.201700032Gallego, R., Arteaga, J., Valencia, C., & Franco, J. (2013). Isocyanate-Functionalized Chitin and Chitosan as Gelling Agents of Castor Oil. Molecules, 18(6), 6532-6549. doi:10.3390/molecules18066532Gravelle, A. J., Barbut, S., & Marangoni, A. G. (2012). Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation. Food Research International, 48(2), 578-583. doi:10.1016/j.foodres.2012.05.020ISO.(2011).Animal and vegetable fats and oils. Determination of ultraviolet absorbance expressed as specific UV extinction. International Organization for Standardization Geneva (ISO 3656).ISO.(2018).Animal and vegetable fats and oil.Determination of iodine value.Organization for Standardization Geneva (ISO 3961).Kumar, D., Singh, A., & Tarsikka, P. S. (2011). Interrelationship between viscosity and electrical properties for edible oils. Journal of Food Science and Technology, 50(3), 549-554. doi:10.1007/s13197-011-0346-8Lee, J., Lee, Y., & Choe, E. (2006). Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil. European Food Research and Technology, 226(1-2), 239-246. doi:10.1007/s00217-006-0532-5Maki, K. C., Reeves, M. S., Carson, M. L., Miller, M. P., Turowski, M., Rains, T. M., … Wilder, D. M. (2009). Dose–Response Characteristics of High-Viscosity Hydroxypropylmethylcellulose in Subjects at Risk for the Development of Type 2 Diabetes Mellitus. Diabetes Technology & Therapeutics, 11(2), 119-125. doi:10.1089/dia.2008.0036Malheiro, R., Oliveira, I., Vilas-Boas, M., Falcão, S., Bento, A., & Pereira, J. A. (2009). Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food and Chemical Toxicology, 47(1), 92-97. doi:10.1016/j.fct.2008.10.014Martins, A. J., Cerqueira, M. A., Cunha, R. L., & Vicente, A. A. (2017). Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability. Food & Function, 8(11), 4241-4250. doi:10.1039/c7fo00953dMeng, Z., Qi, K., Guo, Y., Wang, Y., & Liu, Y. (2018). Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose. Food Chemistry, 246, 137-149. doi:10.1016/j.foodchem.2017.10.154Meng, Z., Qi, K., Guo, Y., Wang, Y., & Liu, Y. (2018). Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels. Food Hydrocolloids, 77, 17-29. doi:10.1016/j.foodhyd.2017.09.006Nishida, C., Uauy, R., Kumanyika, S., & Shetty, P. (2004). The Joint WHO/FAO Expert Consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications. Public Health Nutrition, 7(1a), 245-250. doi:10.1079/phn2003592Oh, I., Lee, J., Lee, H. G., & Lee, S. (2019). Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties. Food Research International, 122, 566-572. doi:10.1016/j.foodres.2019.01.012Onacik-Gür, S., Żbikowska, A., Kapler, E., & Kowalska, H. (2016). Eff ect of barley &#946;-glucan addition as a fat replacer on muffi n quality. Acta Scientiarum Polonorum Technologia Alimentaria, 15(3), 247-256. doi:10.17306/j.afs.2016.3.24Paglarini, C. de S., Martini, S., & Pollonio, M. A. R. (2019). Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters. LWT, 99, 453-459. doi:10.1016/j.lwt.2018.10.005Patel, A. R., & Dewettinck, K. (2015). Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel. European Journal of Lipid Science and Technology, 117(11), 1772-1781. doi:10.1002/ejlt.201400553Patel, A. R., Cludts, N., Bin Sintang, M. D., Lewille, B., Lesaffer, A., & Dewettinck, K. (2014). Polysaccharide-Based Oleogels Prepared with an Emulsion-Templated Approach. ChemPhysChem, 15(16), 3435-3439. doi:10.1002/cphc.201402473Patel, A. R., Cludts, N., Sintang, M. D. B., Lesaffer, A., & Dewettinck, K. (2014). Edible oleogels based on water soluble food polymers: preparation, characterization and potential application. Food Funct., 5(11), 2833-2841. doi:10.1039/c4fo00624kPehlivanoğlu, H., Demirci, M., Toker, O. S., Konar, N., Karasu, S., & Sagdic, O. (2017). Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications. Critical Reviews in Food Science and Nutrition, 58(8), 1330-1341. doi:10.1080/10408398.2016.1256866Romoscanu, A. I., & Mezzenga, R. (2006). Emulsion-Templated Fully Reversible Protein-in-Oil Gels. Langmuir, 22(18), 7812-7818. doi:10.1021/la060878pSawalha, H., den Adel, R., Venema, P., Bot, A., Flöter, E., & van der Linden, E. (2012). Organogel-Emulsions with Mixtures of β-Sitosterol and γ-Oryzanol: Influence of Water Activity and Type of Oil Phase on Gelling Capability. Journal of Agricultural and Food Chemistry, 60(13), 3462-3470. doi:10.1021/jf300313fScholten, E. (2019). Edible oleogels: how suitable are proteins as a structurant? Current Opinion in Food Science, 27, 36-42. doi:10.1016/j.cofs.2019.05.001Silalahi, D. K. N., Yuliyanti, D., da Silva, M., Christianti, I., Mulyono, K., & Wassell, P. (2017). The stability of vitamin A in fortified palm olein during extended storage and thermal treatment. International Journal of Food Science & Technology, 52(8), 1869-1877. doi:10.1111/ijfs.13462Stortz, T. A., Zetzl, A. K., Barbut, S., Cattaruzza, A., & Marangoni, A. G. (2012). Edible oleogels in food products to help maximize health benefits and improve nutritional profiles. Lipid Technology, 24(7), 151-154. doi:10.1002/lite.201200205Tavernier, I., Doan, C. D., Van der Meeren, P., Heyman, B., & Dewettinck, K. (2018). The Potential of Waxes to Alter the Microstructural Properties of Emulsion-Templated Oleogels. European Journal of Lipid Science and Technology, 120(3), 1700393. doi:10.1002/ejlt.201700393Torres, L. G., Iturbe, R., Snowden, M. J., Chowdhry, B. Z., & Leharne, S. A. (2007). Preparation of o/w emulsions stabilized by solid particles and their characterization by oscillatory rheology. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 302(1-3), 439-448. doi:10.1016/j.colsurfa.2007.03.009Valoppi, F., Calligaris, S., Barba, L., Šegatin, N., Poklar Ulrih, N., & Nicoli, M. C. (2016). Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel. European Journal of Lipid Science and Technology, 119(2), 1500549. doi:10.1002/ejlt.201500549Wassell, P., Bonwick, G., Smith, C. J., Almiron-Roig, E., & Young, N. W. G. (2010). Towards a multidisciplinary approach to structuring in reduced saturated fat-based systems - a review. International Journal of Food Science & Technology, 45(4), 642-655. doi:10.1111/j.1365-2621.2010.02212.

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

[EN] Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25-100 degrees C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p< 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.This research was funded by Direccion de Apoyo a la Investigacion y Posgrado (Universidad de Guanajuato, Mexico), grant number 1366/2019.Ozuna, C.; Trueba-Vázquez, E.; Moraga Ballesteros, G.; Llorca Martínez, ME.; Hernando Hernando, MI. (2020). Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties. Foods. 9(7):1-15. https://doi.org/10.3390/foods9070895S11597Luo, X., Arcot, J., Gill, T., Louie, J. C. Y., & Rangan, A. (2019). A review of food reformulation of baked products to reduce added sugar intake. Trends in Food Science & Technology, 86, 412-425. doi:10.1016/j.tifs.2019.02.051Peris, M., Rubio-Arraez, S., Castelló, M. L., & Ortolá, M. D. (2019). From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. Foods, 8(12), 660. doi:10.3390/foods8120660Martínez-Cervera, S., de la Hera, E., Sanz, T., Gómez, M., & Salvador, A. (2011). Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum. Food and Bioprocess Technology, 5(8), 3203-3216. doi:10.1007/s11947-011-0734-0Othman, N. A., Abdul Manaf, M., Harith, S., & Wan Ishak, W. R. (2018). Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins. Journal of the American College of Nutrition, 37(7), 583-588. doi:10.1080/07315724.2018.1451408Bucher Della Torre, S., Keller, A., Laure Depeyre, J., & Kruseman, M. (2016). Sugar-Sweetened Beverages and Obesity Risk in Children and Adolescents: A Systematic Analysis on How Methodological Quality May Influence Conclusions. Journal of the Academy of Nutrition and Dietetics, 116(4), 638-659. doi:10.1016/j.jand.2015.05.020Moynihan, P. J., & Kelly, S. A. M. (2013). Effect on Caries of Restricting Sugars Intake. Journal of Dental Research, 93(1), 8-18. doi:10.1177/0022034513508954Obesity and Overweighthttps://www.who.int/news-room/fact-sheets/detail/obesity-and-overweightGhosh, S., & Sudha, M. L. (2011). A review on polyols: new frontiers for health-based bakery products. International Journal of Food Sciences and Nutrition, 63(3), 372-379. doi:10.3109/09637486.2011.627846Di Monaco, R., Miele, N. A., Cabisidan, E. K., & Cavella, S. (2018). Strategies to reduce sugars in food. Current Opinion in Food Science, 19, 92-97. doi:10.1016/j.cofs.2018.03.008Sahin, A. W., Zannini, E., Coffey, A., & Arendt, E. K. (2019). 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Water activity and glass transition effect on the physical properties and bioactive compounds of persimmon peel powder

[EN] The storage of the persimmon peel powder in a glassy state (at 20 degrees C below aw = 0.218 and 0.028 g water g-1 product) allows to have a loose and light powder with a high content of phenolic compounds and antioxidant capacity. imageThis research was funded by MCIN/AEI/10.13039/501100011033, and by 'ERDF A way of making Europe' grant number RTA2017-00045-C02-02. The authors thank Phillip Bentley for his assistance in correcting the English of the manuscript.Hosseininejad, S.; Larrea Santos, V.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Moraga Ballesteros, G. (2024). Water activity and glass transition effect on the physical properties and bioactive compounds of persimmon peel powder. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.1698

Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder

The modified state diagram of freeze-dried grapefruit powder was obtained in order to determine the critical water content and critical water activity that cause the glass transition of the amorphous matrix at storage temperature. At 20 C these values were in the ranges of 0.031 0.057 g water/g product and 0.089 0.210, respectively. Below those critical values, the glassy state of the amorphous matrix is guaranteed, thus avoiding an increase in the rate of the deteriorative reactions related to the loss of the bioactive compounds in the fruit (organic acids, vitamin C, main flavonoids, and total phenols) which contribute to the antioxidant capacity (AAO) of grapefruit. In the rubbery state, a certain time is needed for these degradative reactions to start. This time depends on the water content of the sample, the greater the water content the lower the time needed. In this study, the powder was stable for a relatively long storage time (3 months) regardless the relative humidity, due to the limited mobility of the molecular system. Between 3 and 6 months had to pass before a significant loss of bioactive compounds was observed; the higher the relative humidity, the greater the loss.The authors wish to thank the Ministerio de Educacion y Ciencia for the financial support given throughout Project AGL 2010-22176 and the Generalitat Valenciana for the financial support given throughout Projects GVPRE/2008/253 and ACOMP/2012/161.Moraga Ballesteros, G.; Igual Ramo, M.; García Martínez, EM.; Mosquera, LH.; Martínez Navarrete, N. (2012). Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder. Journal of Food Engineering. 112(3):191-199. https://doi.org/10.1016/j.jfoodeng.2012.04.002S191199112

An in vitro digestion study of tannins and antioxidant activity affected by drying ¿Rojo Brillante¿ persimmon

[EN] This study focuses on the evaluation of soluble and insoluble tannins and their antioxidant activity in fresh and dehydrated "Rojo Brillante" persimmon after in vitro digestion. Persimmon and its derived products contain a high amount of tannins with high antioxidant activity. An inversely proportional relationship between soluble and insoluble tannins was observed marked by the deastringency and hot air-drying treatments. Furthermore, the antioxidant activity after the hydrolysis of insoluble tannins was greater compared to soluble tannins. After small intestine in vitro digestion, the recovery of soluble tannins was higher in samples dehydrated at 40 and 60 degrees C, and insoluble tannins remained intact. Therefore, soluble tannins could be absorbed in the small intestine and insoluble tannins could reach the colon microbiota, both indicating potential health-promoting properties. Therefore, hot air drying and freeze-drying are alternative treatments to develop dehydrated persimmon snacks or powdery ingredients to improve nutritional properties of new foods.Grant RTA2017-00045-C02-02 funded by MCIN/AEI/10.13039/501100011033 and, by "ERDF A way of making Europe".M. González, C.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Moraga Ballesteros, G. (2022). An in vitro digestion study of tannins and antioxidant activity affected by drying ¿Rojo Brillante¿ persimmon. LWT - Food Science and Technology. 155:1-8. https://doi.org/10.1016/j.lwt.2021.1129611815