Article
Biochemistry & Molecular Biology
Jaroslaw Korus, Rafal Ziobro, Teresa Witczak, Kamila Kapusniak (Jochym), Leslaw Juszczak
Summary: The study found that starch modified by OSA can alter the rheological properties of gluten-free dough and the volume and texture of resulting bread, beneficial for delaying bread staleness.
Article
Food Science & Technology
Mariusz Witczak, Rafal Ziobro, Leslaw Juszczak, Jaroslaw Korus
Summary: This study aimed to investigate the possibility of using potato flakes as a structure-forming agent in gluten-free bakery and found that such modification altered the rheological properties of the dough, resulting in improved water absorption and swelling of solids. The addition of potato flakes reduced bread hardness and enthalpy of retrograded amylopectin, indicating its effectiveness in retarding staling of gluten-free bread based on starch.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Marina Villanueva, Workineh Abebe, Concha Collar, Felicidad Ronda
Summary: The addition of tef flour significantly impacts the quality and characteristics of gluten-free bread by adjusting the rheological and thermal properties of the dough through different varieties and incorporation levels, which in turn affect the volume and texture of the bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xingli Liu, Yue Ji, Hongwei Wang, Yanyan Zhang, Hua Zhang
Summary: The water state, rheological properties, specific volume, and texture qualities of gluten-free dough and steamed bread are significantly affected by the potato protein-xanthan mixture (PX) and its glycosylated product (PXM). The addition of PXM improves the specific volume and hardness of steamed bread, as well as the water state, viscoelasticity, and development height of gluten-free dough. The glycosylation reaction in protein improves the functional properties of the protein-polysaccharide mixture, leading to an improvement in the quality of gluten-free steamed bread.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Fairouz Djeghim, Hayat Bourekoua, Renata Rozylo, Agata Bienczak, Wojciech Tanas, Mohammed Nesreddine Zidoune
Summary: The study aimed to investigate the effect of various by-products on the rheology and properties of gluten-free bread, and found that the addition of by-products significantly improved the volume and texture of the bread. In particular, the prickly pear peel had a significant impact on the consistency coefficient of the dough, and the peel had a positive effect on increasing the volume of the bread.
APPLIED SCIENCES-BASEL
(2021)
Article
Nutrition & Dietetics
Lianzhan Yang, Jinxin Cai, Haifeng Qian, Yan Li, Hui Zhang, Xiguang Qi, Li Wang, Guoliang Cao
Summary: The study found that cyclodextrin glucosyltransferase (CGTase) can improve the quality of bread and reduce the negative effects of dough viscoelastic properties and gluten strength on bread quality. CGTase can improve the volume, texture, color, and hardness of bread, as well as reduce water migration, thereby enhancing the water-holding capacity of bread.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Camilly Fratelli, Fernanda Garcia Santos, Denise Garcia Muniz, Sascha Habu, Anna Rafaela Cavalcante Braga, Vanessa Dias Capriles
Summary: Research showed that incorporating psyllium husk into gluten-free bread formulations can enhance the texture, appearance, and flavor of the bread, as well as delay bread staling. Higher levels of psyllium husk were found to have a positive impact on the quality of gluten-free bread, improving its overall acceptability.
Article
Food Science & Technology
Gokcen Kahraman, Sebnem Harsa, Maria Cristina Casiraghi, Mara Lucisano, Carola Cappa
Summary: The enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used.
Article
Chemistry, Applied
Yamina De Bondt, Wisse Hermans, Paula Moldenaers, Christophe M. Courtin
Summary: The addition of wheat bran in bread can decrease the strain hardening of dough despite optimization of water absorption and mixing time. The properties of dough rheology and loaf volume are significantly affected by the type of wheat bran, water absorption, and mixing time. The results suggest that water redistribution and gas cell incorporation can affect dough rheology when wheat bran is included in the dough.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou
Summary: The study found that fortification with 15% and 20% roasted chickpea flour significantly increased dough viscosity and elasticity, resulting in breads with harder texture and lower specific volume. Bread with 20% chickpea flour showed increased protein beta-sheets and dehydration of gluten during storage, while 10% substitution had minimal impact on dough and bread quality.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
M. Witczak, A. Chmielewska, R. Ziobro, J. Korus, L. Juszczak
Summary: The study analyzed the effects of rapeseed protein isolate on the rheological and thermal properties of gluten-free dough, finding that the addition of rapeseed protein isolate reduces dough viscosity and results in non-newtonian shear-thinning flow.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
David Grenier, Corinne Rondeau-Mouro, Kossigan Bernard Dedey, Marie-Helene Morel, Tiphaine Lucas
Summary: This literature review explores the evolution of starch, proteins, and the aqueous phase in dough during baking to understand the opening of gas cells. While previous research focused on the role of proteins, especially gluten, a potential role of a liquid lamella has been more recently proposed. The review suggests that the described multiple actions of starch may provide an explanation for its role in gas cell stabilization/destabilization. The authors present and discuss four potential scenarios related to gluten properties and starch behavior during baking, highlighting their impact on gas cell wall rupture.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Jaroslaw Korus, Mariusz Witczak, Anna Korus, Les law Juszczak
Summary: Adding mesquite flour to gluten-free bread formulations can change the rheological characteristics of the dough, decrease bread volume and porosity, improve crumb color, aroma, and taste acceptability, and reduce bread hardness during storage, ultimately improving the shelf life and sensory acceptability of the bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
J. Korus, A. Chmielewska, M. Witczak, R. Ziobro, L. Juszczak
Summary: The study demonstrated that the addition of rapeseed protein isolate in gluten-free bread formulation led to an increase in bread volume and density, and reduced crumb porosity, thereby improving bread quality. Additionally, the rapeseed protein limited bread staling during storage, enhancing bread acceptance.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Elok Waziiroh, Denisse Bender, Henry Jaeger, Regine Schoenlechner
Summary: This study assessed the influence of non-gluten protein from different sources (plant and animal) on the rheological behavior of gluten-free batter and the quality of bread after baking. The results showed that egg albumin and potato proteins exhibited the best functionality in gluten-free bread, with potato protein having the potential to replace egg albumin. Protein solubility was found to be important for foam stability and emulsification properties, thus improving the quality of gluten-free bread.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Dorota Gumul, Anna Areczuk, Wiktor Berski, Leslaw Juszczak, Gohar Khachatryan
Summary: Starch from colored potatoes has larger granules and higher phosphorus content than that from light potatoes, showing better solubility and water-binding capacity especially at high temperatures. Starch from light potatoes has significantly higher gelatinization enthalpy values compared to starch from colored potatoes.
Article
Chemistry, Physical
Karolina Pycia, Leslaw Juszczak
Summary: The aim of this study was to evaluate the effect of adding hazelnut or walnut flour on the rheological properties of flour and wheat dough. The study found that the addition of walnut flour changed the rheological properties of the dough, resulting in decreased water absorption, longer fermentation time, decreased stability, and weakened gluten network formation. Additionally, the addition of nut flour reduced the values of the storage and loss modules of the dough.
Article
Chemistry, Applied
Ewelina Jamroz, Joanna Tkaczewska, Leslaw Juszczak, Malgorzata Zimowska, Agnieszka Kawecka, Pawel Krzysciak, Magdalena Skora
Summary: This study presents the synthesis of innovative biopolymer double-layered films based on furcellaran and carboxymethyl cellulose, with the addition of lingonberry extract for enhanced antimicrobial and antioxidant activity. The films with the highest lingonberry extract content showed the best thermal stability and were used for storage of cherry tomatoes.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Anna Stepien, Mariusz Witczak, Teresa Witczak
Summary: This study investigated the water adsorption isotherms and thermal characteristics of pumpkin powder with various inulin additions to develop state diagrams. The results showed that the glass transition temperature and characteristic glass transition temperature of maximum-freeze-concentration increased with increasing inulin additions. The Peleg model was the most suitable for describing the sorption data of the pumpkin-inulin powders, and the Guggenheim-Anderson-de Boer (GAB) monolayer capacity decreased with increasing inulin concentration.
Article
Biochemistry & Molecular Biology
Karolina Pycia, Ewa Szupunar-Krok, Malgorzata Szostek, Renata Pawlak, Leslaw Juszczak
Summary: The aim of this study was to investigate the impact of soil type and the application of biomass combustion ash fertilizer on the physicochemical, rheological, and thermal properties of potato starch. The study found that different soil types and fertilizer doses had significant effects on the properties of the starch.
Article
Chemistry, Applied
Ewelina Jamroz, Joanna Tkaczewska, Marzena Zajac, Paulina Guzik, Leslaw Juszczak, Agnieszka Kawecka, Katarzyna Turek, Malgorzata Zimowska, Aneta Wojdylo
Summary: Single-layered films based on furcellaran and protein hydrolysates from soybean bran were prepared, and a procedure for the preparation of double-layered films was developed. The addition of the second layer affected the functional properties of the films, increasing the thermal properties and antioxidant activity while decreasing the tensile strength and elongation at break parameters. The active films behaved similarly to synthetic films when used as packaging materials for storing butter.
Article
Food Science & Technology
Joanna Tkaczewska, Ewelina Jamroz, Miroslaw Kasprzak, Marzena Zajac, Paulina Pajak, Wiktoria Grzebieniarz, Nikola Nowak, Leslaw Juszczak
Summary: This study is the first to prepare coatings using gelatin extract obtained from carp skins enriched with dry herbs, and evaluate their mechanical properties and preservative effects. The results showed that coatings with the addition of rosemary had the best strength-related parameters and effectively inhibited the formation of biogenic amines and slowed down microbial deterioration.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ewelina Jamroz, Agnieszka Cabaj, Joanna Tkaczewska, Agnieszka Kawecka, Pawel Krzysciak, Michal Szuwarzynski, Tomasz Mazur, Leslaw Juszczak
Summary: Triple-layered, pH-sensitive and active films based on furcellaran (FUR), chitosan (CHIT) and gelatin hydrolysates (HGEL) were prepared for the first time. Curcumin ethanol extract (CUR) enriched with lemongrass essential oil (LEO) in three concentrations was added to the middle layer of the film. The resulting films exhibited improved UV blocking properties and antibacterial activity, as well as increased antioxidant activity with increasing concentrations of CUR-LEO. Moreover, the films effectively extended the storage life of tomatoes and showed a distinct color change during carp storage, indicating their potential for freshness monitoring.
Article
Chemistry, Applied
Wiktoria Grzebieniarz, Joanna Tkaczewska, Leslaw Juszczak, Agnieszka Kawecka, Pawel Krzysclak, Nikola Nowak, Paulina Guzik, Miroslaw Kasprzak, Magdalena Janik, Ewelina Jamroz
Summary: Innovative, intelligent and active double-layer films, based on furcellaran and with the addition of gelatin hydrolysates, have been developed for the first time. Clitoria flower extract was included in the first layer of the films. These films exhibited strong antimicrobial effects and moderate antioxidant properties. They were used as active packaging materials for salmon fillets, extending the shelf-life by 6 days and delaying lipid oxidation.
Article
Chemistry, Multidisciplinary
Anna Korus, Mariusz Witczak, Jaroslaw Korus, Leslaw Juszczak
Summary: The study evaluated the rheology of dough and bread characteristics when 5% or 10% of wheat flour was replaced with lyophilized kale. The incorporation of lyophilized kale affected the rheological properties of the dough and resulted in a decrease in bread volume and porosity. The bread enriched with lyophilized kale also exhibited changes in color and texture, leading to a lower acceptability.
APPLIED SCIENCES-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Marek Kruczek, Dorota Gumul, Anna Korus, Krzysztof Buksa, Rafal Ziobro
Summary: The post-production leftovers of apple juice pressing can be used to make dietary foods for people with celiac disease. By enriching gluten-free cookies with different proportions of apple pomace, the content of health-promoting compounds and the overall composition of the cookies can be improved. However, increasing the amount of apple pomace leads to changes in the physical properties of the cookies, such as hardness and color.
Article
Polymer Science
Karolina Pycia, Joanna Kaszuba, Zuzanna Posadzka, Leslaw Juszczak
Summary: The study aimed to assess the impact of adding vital wheat gluten to triticale flour on its thermal and rheological properties. Different amounts of vital wheat gluten were used to replace triticale flour, and various parameters were determined using differential scanning calorimetry and a viscosity analyzer. Replacing triticale flour with gluten resulted in a decrease in gelatinization enthalpy, an increase in retrogradation enthalpy and degree, and a visible decrease in apparent viscosity.
Article
Polymer Science
Gohar Khachatryan, Karen Khachatryan, Magdalena Krystyjan, Lidia Krzeminska-Fiedorowicz, Anna Lenart-Boron, Anna Bialecka, Magdalena Krupka, Marcel Krzan, Karolina Blaszynska, Monika Hanula, Leslaw Juszczak
Summary: The dynamic development of nanotechnology has led to the innovation and improvement of nanocapsules based on biodegradable biopolymer composites. These nanocapsules gradually release biologically active substances with antimicrobial activity, which have regular, prolonged and targeted effects on pathogens. The antimicrobial properties of the obtained nanocomposites were strong against various bacterial and yeast strains isolated from different regions of the human body, indicating their high potential applicability as effective materials for dressings on infected wounds.
Article
Agronomy
Andrzej Baryga, Rafal Ziobro, Dorota Gumul, Justyna Rosicka-Kaczmarek, Karolina Miskiewicz
Summary: High content of pro-health constituents in fruit and vegetable pomaces has led to their utilization as raw materials in food production. Sugar beet pulp, a byproduct of sugar production, has been undervalued but has significant nutritional potential with high levels of nutrients, dietary fiber, and polyphenols. Therefore, it could be used as an ingredient in pro-health functional food.
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
