Highlights Ultrasound and microbubbles enhanced the NaCl uptake. NaCl penetration during brining led to the denaturation of myosin. Ultrasound and microbubbles decreased the water binding capacity.
Presented work investigated the application of a new color analysis technique in post-harvest life of sweet cherry (Prunus avium L. ‘Hudson’). The hue spectra fingerprinting creates a histogram of image colors by summarizing the saturation. The advantage of this calculation method is that vivid colors make peaks while neutral background color is eliminated without object segmentation. Partial Least Squares (PLS) regression was used to estimate reference parameters during 9 d cold storage at 10 ± 0.5 °C (RH = 90 ± 1%) and following 2 d shelf-life at 20 ± 0.5 °C. The reference parameters of respiration, weight loss, fruit firmness and total soluble solid (TSS) content were measured. Samples were split into seven groups according to the number of perforations of polypropylene film and fructose concentration of moisture absorber. It was observed that parameters TSS and fruit firmness were the most sensitive to the length of storage. Weight loss was affected significantly by packaging. All reference parameters were estimated by PLS model with R2 > 0.917, but weight loss and respiration obtained high estimation error of RMSE% = 48.02% and 11.76%, respectively. TSS and fruit firmness prediction were successful with RMSE% = 0.84% and 1.85%, respectively. Desiccation and color change of peduncle became visible in the green range of hue spectra. Color change of red fruit was observed with decreasing saturation in the red range of hue spectra. Our findings suggest that hue spectra fingerprinting can be a useful nondestructive method for monitoring quality change of sweet cherry during post-harvest handling and shelf-life.
The viability of probiotics is strictly influenced by the production, storage, and digestion, while microencapsulation is a technology that can protect them against harsh environments. In this study, the impact of different core-to-wall ratios and wall material formulations on physical properties and the cell number of the microcapsules were investigated. The samples with core-to-wall ratio 1:1 have a significantly higher cell number, encapsulation efficiency, and bulk density than samples with core-to-wall ratio 1:1.5. The yields of the encapsulation method were changes in the opposite direction. Meanwhile, core-to-wall ratios and formulation have a significant effect on the cell number of the microcapsules during the in vitro SGJ test, whereas time, core-to-wall ratios, and formulation have a similar influence in the in vitro SIJ test. Moreover, probiotic apple juices stored at 4 °C for 6 weeks kept the highest cell number at the end. Furthermore, probiotic apple juices fortified by microcapsules coated with WP:DWP 1:1 in core-to-wall ratio 1:1 and stored at 4 °C for 4–8 weeks exhibited a significantly lower pH value. In summary, both whey proteins and denatured whey proteins are as good as coating material for microencapsulation of probiotic bacteria Lactobacillus plantarum 299v strains. These microcapsules have high potential in the production of probiotic apple juice even by fermentation or fortification methods.
In the last few decades, convenience has become one of the most important factors for consumers. Therefore, food products that take a short time to prepare are gaining in popularity. The aim of this study was to develop a gluten-free egg-pie product which is quick-frozen in pre-baked form and remains usable for a long time. Besides, it satisfies various consumer needs while remaining sustainable by not having a great impact on the environment. A dough containing rice, millet, and buckwheat flour was developed. The fillings also appeared in unflavored and flavored form (spinach onion, cheese) with and without increased egg white content. Acceptance of the product was measured by sensory test. Texture and dry matter content measurement, triangular test, and color measurement were performed to track changes through six months of frozen storage. The stored pies’ hardness declined for three months, then doubled the original value at the end of the frozen storage. The stored pies hardness declined for three months (from 10.76 ± 1.78 and 11.22 ± 1.47 N to 8.52 ± 1.74 and 9.91 ± 1.16 N), then doubled the original value at the end of the frozen storage (21.69 ± 2.55 and 19.62 ± 1.67 N). The dry matter content showed increasing tendency. Results of the triangular tests showed that the stored flavored pies were less distinguishable from freshly baked ones than the unflavored egg-pies. Color measurement showed that the fillings of the pies were darkening during the frozen storage. Consumer liking test showed values between 6.52 ± 1.76 and 7.56 ± 1.2 on a 9-point hedonic scale. Color measurement showed that the fillings of the pies were darkening during the frozen storage, and the lightness values decreased from 90.17 ± 0.06 and 90.53 ± 0.11 to 81.43 ± 0.41 and 83.22 ± 0.87 in six months. Results generated in this study suggest that consumers’ acceptance was high, though results of penalty analysis showed that more flavorings would increase the overall acceptability.
Consuming enough protein is a very important part of a balanced and healthy diet. Complete proteins are those in which all essential amino acids are present. In meat products, like hams, many different reactions occur during ageing and storage. For example, the production of free amino acids or the production of biogenic amines is formed by decarboxylation. In this study, the presence of these amino acids and biogenic amines, as well as the quality properties of cured hams during curing and ageing, were investigated. The meat samples were immersed into 100 g L−1 NaCl brine. The curing took 20 days, followed by smoking and ageing for 35 days (12 °C, 75% RH). The wet-cured ham samples were analysed for changes in NaCl concentration (at 3 parts: surface, core, bottom layer). Moreover, color, water activity, denaturation temperature and enthalpy (Differential Scanning Calorimetry), free amino acids (FAAs) and biogenic amines (BAs) were also evaluated.
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