Psyllium and Laminaria partnership - An overview of possible food gel applications

Featured Application: Laminaria-psyllium gels with distinct texture and rheological features, designed for a wide range of food applicationsSeaweeds are a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products. In this study, two previously developed products obtained by Laminaria ochroleuca processing (liquid extract and a purée-like mixture) were processed with Psyllium gel to develop functional hydrogels. The optimization of the formulation and the characterization of the Laminaria-Psyllium gels in terms of their mechanical features have allowed the proposal of potential food applications. A beneficial interaction was found between Laminaria and Psyllium in terms of the reinforcement of texture and rheological properties. The obtained outcomes could provide new healthy gelling formulations with attractive properties to alleviate the growing market demand of eco-novel food matricesinfo:eu-repo/semantics/publishedVersio

Gelled vegetable desserts containing pea protein, k-carrageenan and starch

Due to recent animal diseases, cholesterol in take worries and strong demand for healthy food, there is a greater pressure for the direct consumption of vegetable proteins in food products. In this work, the objective is to develop alternative of strictly vegetable origin desserts based on gelled systems with required physical structure and perceived texture. For this reason, it is important to control the properties of the biopolymer mixtures and understand the phase separation behaviour un- der different physicochemical conditions. The firmness and storage modulus of different formulations of pea protein/k-carrageenan/starch systems processed and cooled at different conditions are compared with those parameters obtained for commercial products. Formulation and thermal conditions were determined to influence the texture and storage modulus of the mixed systems. Confocal microscopic images showed that phase separation between pea protein and k-carrageenan takes place, leading to the formation of two network systems. The binding of water effect, of the starch swollen granules, promotes the concentration of pea protein and k-carrageenan, reinforcing the gel structure

Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking

Gluten-free products are on today's agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplement the gluten-free bread formulas, and the impact on dough rheology properties was well correlated to the bread technological quality parameters obtained. Linear correlations (R-2 > 0.904) between steady shear (viscosity) and oscillatory (elastic and viscous moduli) values of the dough rheology with bread quality parameters (volume and firmness) were obtained, suggesting that the bread quality improvements are proportional to the levels of dairies added. Likewise, strong linear correlations (R-2 > -0.910) between pasting properties parameters and bread staling rate supported the hypothesis that the dairies tested have a high potential to generate bread with a low staling rate, which is an advantage to extending the shelf-life. In short, results confirmed that the addition of both dairy products, as bakery ingredients, can constitute a technological advantage to improve the overall gluten-free bread quality.Peer reviewe

Functional and thermorheological properties of rice flour gels for gluten-free pasta applications

Based on the European Commission directives on circular economy, this work explores the functional and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry, in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration properties of two rice varieties (Guiana – Indica spp, Ariete – Japonica spp) were accessed, as well as the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6–26%). Both rice varieties presented statistically different physicochemical properties (protein, lipid and amylose contents), and hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology results suggested the formation of a gel-network structure with high frequency dependence, especially at lower rice concentrations. Texture results suggest that both rice varieties could be suited for development of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour (10–25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratioinfo:eu-repo/semantics/publishedVersio

Printability evaluation of Chlorella vulgaris snacks

The aim of this work was to evaluate the influence of Chlorella vulgaris (C. vulgaris) additions on the printability of cereal-based doughs. Increasing C. vulgaris levels of incorporation (2–30 % w/w) were tested and a limit of incorporation (30 %) for printing was reached. Evaluation of printability was conducted based on the rheology and texture properties of the doughs and shape fidelity of the 3D printed doughs. The combination of rheology and texture properties and shape fidelity assessment led to the development of printability maps, where doughs were grouped into different levels of printability (1–3), providing industrial relevant information for successful printing of food materials. Doughs with lower texture (firmness and adhesiveness) and rheology (viscoelasticity and viscosity) properties corresponded to doughs with lower levels of C. vulgaris incorporation. Doughs with up to 12 % microalga incorporation presented the most accurate printed structures. Color measurements indicated that increasing additions of microalga produced darker doughs with perceptible color differences by human eye, when comparing the control dough to doughs with C. vulgaris. Sensory analysis revealed that low microalga incorporation (2 %) improved snack's global appreciation. Further results from CATA analysis revealed that subtle sensory attributes had a positive impact on global appreciationinfo:eu-repo/semantics/publishedVersio

Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads

Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since it is a source of protein, polysaccharides, and minerals, with potential to mimic the gluten network, while improving the nutritional value of gluten-free products. In the present work, di erent levels of yogurt addition (5% up to 20% weight/weight) were incorporated into gluten-free bread formulations, and the impact on dough rheology properties and bread quality parameters were assessed. Linear correlations (R2 > 0.9041) between steady shear (viscosity) and oscillatory (elastic modulus, at 1 Hz) values of the dough rheology with bread quality parameters (volume and firmness) were obtained. Results confirmed that the yogurt addition led to a significant improvement on bread quality properties, increasing the volume and crumb softness and lowering the staling rate, with a good nutritional contribution in terms of proteins and minerals, to improve the daily diet of celiac peopleinfo:eu-repo/semantics/publishedVersio

Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment

Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giving to dough a foaming support. This study aimed to evaluate the potential of denatured whey proteins coming from fresh curd cheese addition, to strengthening gluten-free dough structure, enhancing the breadmaking performance. Curd cheese additions were tested (5% up to 20%, weight/weight) and the e ect on dough rheology behavior and bread quality was evaluated. Findings obtained revealed that the technology and nutritional properties of the bread can be enhanced by curd cheese addition, and such e ects should be related to the composition and functionality of denatured whey proteins. Considering higher levels of curd cheese (20%) tested, improvements on bread quality was observed, leading to a considerable increase in bread volume (73%), softness (65%), with a significant reduction on staling kinetics (70%), comparing with control bread. Additionally, an improvement in nutritional value in terms of proteins (80%) and minerals content (P—50.0%, Mg—6.0%, and Ca—360.3%) was obtained, which can give an additional contribution to the nutritional daily requirements of celiac patients. Linear correlations between dough rheology properties and bread quality attributes were found, supporting the good breadmaking performance obtainedinfo:eu-repo/semantics/publishedVersio

Rheological behaviour and microstructure of pea protein/K-carrageenan/starch gels with different setting conditions

The aim of this work was to study the rheological properties and microstructure of pea protein/k-carrageenan/starch gels as affected by different cooling conditions. Dynamic oscillatory measurements for mixed gels, cooled at different rates, were conducted in a stress- controlled rheometer in order to clarify the kinetics of gel formation and characterise the structure of the matured gels. Texture parameters were determined from the texture profile analysis using a texturometer. Microstructure was observed using confocal laser scanning microscopy. In order to understand the role of each hydrocolloid on the gel network, rheology of single component gels were also studied. The results showed that gel setting conditions had a significant influence on the phase separation process of pea protein and k-carrageenan, and hence on the final structure and textural properties of the mixed gel. Slower cooling promotes an extensive phase separation between pea protein and k-carrageenan. Consequently, the size of pea protein aggregates was larger at the lowest cooling rate and decreased with increasing cooling rate. At faster cooling, an increase in elastic modulus and texture parameters of the gels were observed. Comparison of cooling and maturation profiles for the mixed system with those obtained for the individual components suggested that the gelation mechanism of k-carrageenan should govern that of the multicomponent gel

Eco-novel food and feed

This is a reprint of articles from the Special Issue published online in the open access journal Applied Sciences (ISSN 2076-3417) (available at: https://www.mdpi.com/journal/applsci/special issues/Eco-Novel Food Feed)To keep up with the dynamics of the food business, the food industry has for a permanent need to develop new food products, adjusting to consumer demands and, in the near future, to the scarcity of food resources and sustainability boundaries. With the expectation of a demographic burst from the current 7.8 billion up to 9 billion in less than three decades, the production of food—especially proteins—must be increased by about 70% to meet the population nutrition needs. The concepts of sustainable food production, food products as health and wellness promoters, the use of alternative ingredients such as new protein sources, and the use of by-products in designing food or feed formulations according to bioeconomic principles are current topics that act as driving forces for innovation. With the increasing awareness of our endangered planet, the finitude of resources, and climate change, sustainability is coming to the forefront of human conciousness and activities. Sustainability in the production of food ingredients and the economic viability of their production, as well as their subsequent transformation into well-accepted commercial food products, are essential for the progress of the food industry. These have a strong impact on the economy and wellbeing. The use of food industry by-products as a source of food ingredients (e.g., proteins, structuring biopolymers, fibers) along with underexplored sources of food (e.g., macro or microalgae, psyllium, insects) are some of the challenges in creating novel food or feed products for large or niche markets, such as vegan foods, gluten-free foods, salt- or sugar-free foods, etc. Finally, the consumer attitude towards new food products is a relevant issue for the success of the novelties, and should be assessed for close-to-market novel products. Innovation, eco-friendliness, and economics are the words for success of Eco-Novel Foods and Feedinfo:eu-repo/semantics/publishedVersio

Special Issue: Rheology and quality research of cereal-based food

EditorialNew trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the reference discipline to determine dough and bread properties. A routine analysis of cereal grains includes empirical rheology techniques that imply the use of well-known equipment in cereal industries (e.g., alveograph, mixograph, extensograph). Their parameters determine the blending of the grains and are crucial on the technical sheets that determine the use of flours. In addition, the structure of gluten-free cereal-based foods has proven to be a determinant for the appeal and strongly impacts consumers’ acceptance. Fundamental rheology has a relevant contribution to help overcome the technological challenges of working with gluten-free flours. These aspects will also be pointed out in order to provide a prospective view of the relevant developments to take place in the area of cereal technologyinfo:eu-repo/semantics/publishedVersio