Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers.

Honey is a special product widely appreciated because of its peculiar flavor and aroma as well as its beneficial effects on health due to its constituents. However, the use of honey in its natural form can present several disadvantages to the food industry because of its high viscosity and density. This work aimed to obtain honey powder using rice, pea, or a mixture of both proteins as carriers by spray drying and to characterize physiochemically. Also, the mass balance was performed to evaluate changes in humidity and temperature that occurred by the drying air during the process. The honey showed acceptable physicochemical parameters by the legislation of honey quality control in regard to color (143.43 ± 4.34) mm Pfund, free acidity (46.41 ± 0.53) meq/kg, pH (3.73 ± 0.03), fructose content (46.52 ± 0.56) g/100 g and glucose content (35.88 ± 0.16) g/100 g, which leads to the production of honey powder. Among the carriers tested, the honey powder using rice protein achieved the highest powder recovery yield at (64.88 ± 0.64) %. The physicochemical properties were evaluated and the phenolic compounds were not negatively affected by spray drying conditions, maintaining a value of gallic acid equivalent (GAE) content at (301.31 ± 20.95) mg/kg of honey. Therefore, this work shows honey as an alternative food ingredient in powdered form, including the growing market for using alternative protein.

Bio-based multilayer films: A review of the principal methods of production and challenges.

The development of biodegradable packaging materials has been drawing attention worldwide to minimize the environmental impact of traditional petroleum-based plastics. Nevertheless, it is challenging to obtain bio-based materials with suitable properties for packaging applications. Films produced from a single biopolymer often lack some important properties. An alternative to overcome this limitation is the multilayer assembly. Under this technology, two or more materials with specific and complementary properties are combined into a single-layered structure, thus improving the performance of bio-polymer plastics. This review presents the main aspects of bio-based multilayer film production technologies, discussing their advantages and disadvantages, which have to be considered to produce the most suitable film for each specific application. Most of the studies reported that such films resulted in increased mechanical performance and decreased water, oxygen, and dioxide carbon permeability. This approach allows the addition of compounds leading to antioxidant or antibacterial activity. Finally, a discussion about the future challenges is also presented.

The Importance of Heating Unit Operations in the Food Industry to Obtain Safe and High-Quality Products.

Civilization has begun around 3,500 BCE in Mesopotamia and the realization by people that they could manipulate food to preserve it, through sun drying, fermentation, freezing in the snow, or cooking by fire, was an important factor for the nomadic humans to start settling. Food by nature is subject to spoilage and the application of any kind of preservation method enables storage and weighted consumption. Throughout human history, many techniques have been developed and improved such as heat treatment, drying, freezing, extraction, mixing and the use of preservatives, among others. In the food industry of the modern world, each technique is implemented through sequential steps, known as unit operations. This opinion paper presents an overview of the main heating unit operations used in the food industry, highlighting their benefits to converting raw materials into palatable products with high quality and safe for consumption. Examples are presented to illustrate how several food products available in the market were submitted only to physical transformations based on scientific knowledge. However, there is a range of intensity in physical processing and the applied energy level depends on the nature of the food, target microorganism, storage conditions, type of packaging, and desired shelf-life. The importance of food safety is stressed since processed foods have been criticized for confusion between nutritious values and processing steps. There are still many challenges to the food industry to design the process in optimal conditions for food quality and with less environmental impacts and novel thermal and non-thermal technologies have been studied and implemented.

Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão).

In this work, an ingredient containing non-starch polysaccharides (NSP), obtained from overripe bananas, was characterized using differential scanning calorimetry (DSC) and vapor sorption isotherms. Soluble sugars from overripe bananas were extracted using ethanol, resulting in a solid NSP-rich fraction. The physical properties of this new ingredient and its response to temperature and water interactions are needed for its application as a fiber flour aggregate in food preparations. Results from thermal analyses, including gelatinization, glass transition and fusion, allowed building state diagrams, then compared to vapor sorption isotherms which resulted similar to a Brunauer-Emmet-Teller (BET) type III isotherm at 25 °C, for NSP and standards samples as arabinoxylan and polygalacturonic acid. A good fit was obtained for the glass transition curves using the Kwei model. This approach enabled us to explore the stability of the material, regarding safety limits for microbial deterioration and structural changes due to glass transition.

Ozonation of cassava starch to produce biodegradable films.

In this study, biodegradable films were produced from cassava starch modified by ozone at different levels. The films were produced by casting technique using native and ozonated cassava starch, glycerol as the plasticizer, and water as the solvent. Films were characterized in term of their mechanical, barrier and functional properties, morphology, crystallinity, colour, and opacity. The morphology of the ozonated films was more homogeneous in comparison to the films produced with the non-modified starch and enhanced properties were achieved. Films produced with ozonated cassava starch presented higher tensile strength, Young's modulus and lower elongation. The water vapour permeation and the oxygen permeation were increased by increasing the ozonation time. Moreover, ozone processing resulted in films with a more hydrophilic surface and lower solubility after 24 h. Possible explanations and applications were discussed. In conclusion, the ozone processing showed to be a good alternative for starch based packaging production.

Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides.

Banana has non-starch polysaccharides (NSP) in its cell wall similar to dietary fiber from cereals like oats. These NSP could be used as potential functional ingredient due to their prebiotic action and potential food immuno-modulators. However, NSP purification is limited due to high quantities of soluble sugars accumulate during banana ripening. The aim of this study was to extract soluble sugars from ripe banana (Musa cavendishii var. Nanicão) to obtain a purified NSP matrix. Two different extraction methodologies (solid-liquid extraction SLE and ultrasound-assisted extraction UAE) were tested using ethanol (99.5 mL/100 mL) as solvent. Soluble sugars were quantified by high-performance liquid chromatography (HPLC). SLE and UAE showed to be effective in extraction process of soluble sugars. Best results were obtained with SLE at sample/solvent ratio of 1:5, 65 °C and 30 min of extraction time. A solid residue with NSP was obtained, that could be used as a functional ingredient.

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products.

Overheating is still a major problem in the use of conventional heating for milk and various dairy products, because it leads to the lowering of quality and sensory and nutritional values. Microwave (MW) heating has been credited with providing superior-quality dairy-based products with extended shelf-life, representing a good alternative to conventional heat treatment. The main drawback of MW heating refers to nonuniform temperature distribution, resulting in hot and cold spots mainly in solid and semisolid products; however, MW heating has been shown to be suitable for liquid foods, especially in a continuous fluid system. This review aims to describe the main factors and parameters necessary for the application of MW heating technology for dairy processing, considering the theoretical fundamentals and its effects on quality and safety aspects of milk and dairy products. MW heating has demonstrated great ability for the destruction of pathogenic/spoilage microorganisms and their spores, and also inactivation of enzymes, thereby preserving fresh characteristics of dairy products.

Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters.

Aiming to decrease the water content during the air-drying process of unripe banana slices, ultrasound (US) pre-treatments (25 °C) for 20 and 25 min at 9.38 and 25.63 W/L ultrasonic volumetric power were evaluated. Air-drying was performed at 50 and 60 °C for 360 min. Unripe banana slices pretreated at 25.63 W/L did not improve water migration, under either air-drying temperature, while slices pretreated at 9.38 W/L resulted in an increase in water effective diffusivity of 4.8 and 13.7% at 20 min US + air-drying at 50 °C and 25 min US + air-drying at 60 °C, respectively. The drying time saving of 7% and 9%, respectively, was achieved, showing that these treatments were alternative for processing unripe banana slices. Thus, ultrasound and air-drying operational parameters required accurately defined to achieve desirable results. Experimental data were adjusted to four models and the Midilli model resulted in the best experimental data fit, with r 2 > 0.9988, RMSE < 0.0873 and χ2 < 0.00996.

Preparation and characterization of bio-nanocomposite films based on cassava starch or chitosan, reinforced with montmorillonite or bamboo nanofibers.

In this study, films based on two different polysaccharides (chitosan and cassava starch) were produced by casting technique and nanostructured by montmorillonite (MMTNPs) or bamboo nanofibers (BNFs) at two different concentrations: 0.5g/100g and 1.0g/100g of polymer, using glycerol as plasticizer at concentration of 30g/100g of polymer. The particle size and surface charge of the MMTNPs and BNFs nanoparticles were 315±14nm and 60±3nm and -31.78mV and -20.77mV, respectively. In relation to the mechanical properties, the nanofibers increased the tensile strength in 50% of starch films, while the elongation at break shows a similar increase (66%) for both types of nanoparticles at concentration of 1.0g/100g. Cassava starch films showed a better response to nanostructure process, noticed through by the mechanical properties. XRD analyses showed good interaction between the polymer matrix and bamboo nanofibers.

Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch.

The objective of this work was to investigate the contribution of α-amylase and amyloglucosidase to dough fermentation process and bread quality, as an alternative to reduce the negative effects caused by high damaged starch in flour. The dough properties during the proofing process were modified by higher damaged starch content. Higher damaged starch in flour resulted into breads with darker crusts and firmer crumbs. The enzymes reduced the negative influence of damaged starch, producing a positive effect on the maximum carbon dioxide pressure reached during fermentation and the carbon dioxide volume retained by dough. Incorporation of alpha-amylase reduced dimension ratio and crumb firmness attributes; however, progressive additions of this additive produced lower bread volume and red intensity, and higher crumb firmness. The amyloglucosidase additions produced higher bread volume and red intensity of the crust, and lower brightness crust and gas cell diameter. Incorporation of amyloglucosidase was beneficial in the presence of a suitable quantity of damaged starch. The results confirmed that the α-amylase and amyloglucosidase additions significantly improved bread quality. Incorporation of α-amylase and amyloglucosidase led to higher bread loaves and lower crumb firmness throughout the storage period, promoting a longer life of the finished product.

Impregnation of cinnamaldehyde into cassava starch biocomposite films using supercritical fluid technology for the development of food active packaging.

In this work, supercritical solvent impregnation (SSI) has been tested for the incorporation of natural compounds into biocomposite materials for food packaging. Cinnamaldehyde, with proved antimicrobial activity against fungi commonly found in bread products, was successfully impregnated on biocomposite cassava starch based materials using supercritical carbon dioxide as solvent. Different process experimental conditions were tested (pressure, impregnation time and depressurization rate) at a fixed temperature (35 °C) in order to study their influence on the amount of impregnated cinnamaldehyde as well as on the morphology of the films. Results showed that all conditions permitted to impregnate antimicrobial active amounts superior to those previously obtained using conventional incorporation methods. Moreover, a significant decrease of the equilibrium water vapor sorption capacity and water vapor permeability of the films was observed after SSI processing which is a clear advantage of the process, considering the envisaged applications.

Light-triggered and cysteine-mediated nitric oxide release from a biodegradable starch-based film.

A new nitric oxide-releasing material produced with cassava starch is described. The ruthenium nitrosyl complex trans-[Ru(NH3)4(isn)NO](BF4)3 (RuNOisn; isn = isonicotinamide) is able to release NO upon either photolysis or chemical reduction. Impregnating this complex under mild conditions into cassava starch (CS) films produced a NO-delivery platform (CSx-RuNOisn). Spectroscopic analysis of CSx-RuNOisn indicates that the coordination sphere of RuNOisn remains intact during film production. Exposure of CSx-RuNOisn to long wave UV-light (λirr = 355 nm) leads to NO release and formation of the paramagnetic photoproduct trans-[RuIII(NH3)4isn(H2O)]3+ in the CS film. Reaction of this aquaruthenium(iii) complex with aqueous nitrite regenerates RuNOisn in the film. Delivery of NO upon photolysis of CSx-RuNOisn was verified by trapping with oxymyoglobin. Moreover, NO release upon chemical reduction was carried out using l-cysteine as a reductant. Cysteine-mediated NO delivery from CSx-RuNOisn persisted for more than 7 h, during which physiologically relevant NO concentrations were liberated. These results suggest that CSx-RuNOisn is a promising candidate for use in biological applications.

Diseño de panes funcionales a base de harinas no tradicionales / Design of functional breads based on non-traditional flours

Functional breads constitute an interesting alternative as a vehicle of new dietary fiber sources. Two ingredients which are obtained and used at regional levels were studied: green banana flour (GBF) (Musa acuminata var nanica) and American carob flour (CF) (Prosopis alba). Breads were made mixing these flours with wheat flour (WF): GBF/WF 50:50 and CF/WF 25:75. Proximal composition of all samples was assessed according to AOAC methods. Iron, zinc and calcium contents were determined by AAS and mineral dialyzability using an in vitro method. The studied flours as well as the breads were characterized by high dietary fiber contents (12.4 and 31.0 in GBF and CF; and 6.9 and 10.2 in the green banana and carob breads, respectively). Breads had about 22% less available carbohydrates than white bread. Mineral dialyzability increased in breads about 30 to 50%, since fermentation promotes phytates degradation. The greatest effect was observed on iron dialyzability. These results indicate that these flours might be promising ingredients for use in the design of functional breads, with important levels of dietary fiber. These breads may be labeled as high fiber products according to current national regulations (minimum 6%). The inclusion of CF contributed to higher iron and calcium levels while the use of GBF, due to its functional properties, allowed for a greater replacement of wheat flour.

Los panes funcionales representan una alternativa interesante como vehículo de nuevas fuentes de fibra. Se estudiaron materias primas cuya obtención y uso es aún de tipo artesanal: la harina de banana verde (HBV) (Musa acuminata var nanica) y la harina de algarroba (HA) (Prosopis alba). Se elaboraron panes en mezcla con harina de trigo (HT): HBV/HT 50:50 y HA/HT 25:75. La composición centesimal de todas las muestras se realizó según AOAC. Se determinó el contenido de hierro, zinc y calcio por EAA y la dializabilidad mineral por un método in vitro. Tanto las materias primas como los panes se caracterizaron por un alto contenido de fibra (12,4 y 31,0 para HBV y HA y 6,9 y 10,2 para los panes de harina de plátano y algarroba respectivamente). Los panes presentaron alrededor de 22% menos de carbohidratos disponibles que el pan blanco. La dializabilidad de minerales se incrementó en los panes entre un 30 y un 50% ya que la fermentación promueve la degradación de los fitatos. El mayor efecto se observó sobre la dializabilidad de hierro. Estos resultados señalan a estas harinas como ingredientes promisorios para su utilización en el diseño de panes funcionales, con un importante aporte de fibra dietaria, que permite considerarlos alimentos ricos en fibra, de acuerdo a la legislación vigente (Código Alimentario Argentino) que señala un mínimo de 6% para dichos productos. La inclusión de HA contribuyó a un mayor aporte de hierro y calcio, mientras que la de HBV, por sus características funcionales, permitió un mayor reemplazo de harina de trigo.

Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão).

Banana flour obtained from unripe banana (Musa acuminata, var. Nanicão) under specific drying conditions was evaluated regarding its chemical composition and nutritional value. Results are expressed in dry weight (dw). The unripe banana flour (UBF) presented a high amount of total dietary fiber (DF) (56.24 g/100 g), which consisted of resistant starch (RS) (48.99 g/100 g), fructans (0.05 g/100 g) and DF without RS or fructans (7.2 g/100 g). The contents of available starch (AS) (27.78 g/100 g) and soluble sugars (1.81 g/100 g) were low. The main phytosterols found were campesterol (4.1 mg/100 g), stigmasterol (2.5 mg/100 g) and ß-sitosterol (6.2 mg/100 g). The total polyphenol content was 50.65 mg GAE/100 g. Antioxidant activity, by the FRAP and ORAC methods, was moderated, being 358.67 and 261.00 µmol of Trolox equivalent/100 g, respectively. The content of Zn, Ca and Fe and mineral dialyzability were low. The procedure used to obtain UBF resulted in the recovery of undamaged starch granules and in a low-energy product (597 kJ/100 g).