Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés

Caponio, Francesco; Difonzo, Graziana; Squeo, Giacomo; Fortunato, Stefania; Silletti, Roccangelo; Summo, Carmine; Paradiso, Vito Michele; Pasqualone, Antonella

doi:10.3390/foods8040115

Cited by 7 publications

(3 citation statements)

References 24 publications

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“…These results indicate that the HPH-treated pulps appeared brighter and had less yellowness, but the effect of HPH treatment on the redness of lily pulps was not obvious. Caponio et al also obtained high L* values after HPH treatment of olive-based pâtés [48]. Given that homogenization disrupts the remaining complete cells and breaks the fragments into small dispersed particles, small pulp particles allow more light to scatter and result in an increase in the lightness of lily pulps.…”

Section: Resultsmentioning

confidence: 99%

Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp

Liu

Wang

et al. 2019

Foods

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The effects of high-pressure homogenization (HPH) on the structural, physical, and rheological properties of lily pulp (15%, w/w) were investigated. Different pressures ranging from 0 MPa to 100 MPa were used. The focus was on evaluating the changes in the particle size distribution (PSD), structure, pulp sedimentation behavior, serum cloudiness (SC), total soluble solids (TSS), color, and rheological behavior of the pulps. PSD analysis showed that the diameter of suspended lily particles significantly decreased with an increasing homogenization pressure. The suspended particles observed through optical microscopy became small after homogenization, highlighting the effect of HPH on disrupting the suspended particles. Compared with the untreated pulp, the SC and sedimentation velocity of the homogenized pulps decreased due to the disruption of the suspended particles. The effects of HPH on the sedimentation index and SC exhibited an asymptotic behavior similar to that of the changes in the particle size of lily pulp. Moreover, HPH processing reduced the viscosity of lily pulp and increased the TSS and lightness of the homogenized pulps. HPH significantly modified the structural, physical, and rheological properties of lily pulp. The pulp homogenized above 60 MPa had good suspension stability. This finding indicates that HPH technology can be used to improve the stability of lily pulp.

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Section: Resultsmentioning

confidence: 99%

Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp

Liu

Wang

et al. 2019

Foods

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“…Caponio et al . (2019) have proved that SH at different shear speeds has significantly affected the terpene and aldehyde class of olive‐based pates. This study attributed that the intensity and duration of homogenisation affected the release of volatiles.…”

Section: Resultsmentioning

confidence: 99%

Effect of high shear homogenisation on physicochemical, microstructure, particle size and volatile composition of residual pineapple pulp

Ravichandran¹,

Upadhyay‬

Meda

et al. 2022

Int J of Food Sci Tech

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Waste or by-product utilisation is on focus to reduce the environmental threat and acquiring wealth out of waste. This study was planned to understand the effect of high shear homogenisation (SH) on physicochemical, microstructural, particle size, dietary fibre and volatile composition of residual pineapple pulp (RPP) for its utilisation. Shear homogenisation with three levels of rotor speed, that is 5000, 15 000 and 30 000 rpm, was employed for 5, 10 and 15 min. These responses reveal that the shear speed of 15 000 rpm for 10 min was relatively better in colour retention and enhanced soluble dietary fibre (SDF) by 48%. Increased levels of SDF after treatment help in the utilisation of RPP and its suitability for food supplementation. A gradual reduction in particle size from 40 to 400 lm was observed with shear homogenisation. Optical microscopy images revealed that larger cell fragments, fibrous nature and dense hairy mass of pomace were disrupted at 15 000 rpm. Moderate shear speed triggers the release of additional aroma volatiles, whereas higher rpm and time resulted in degradation of volatiles. The shear homogenised RPP is used for the development of fibre-enriched yoghurt and incorporation at a 5% level resulted in high acceptable sensory scores.

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“…Some authors reported that linoleic acid was in a proportion above 53%, oleic acid varied from 22% to 28%, and linolenic acid was less than 1% [26][27][28]. The high molecular weight aldehydes like pentadecanal contribute to the flavor development because they act as precursors to alkanals and alkenals [29]. This compound was significantly lower in SK samples.…”

Section: Volatile Compoundsmentioning

confidence: 99%

The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage

2022

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The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes.

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Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés

Cited by 7 publications

References 24 publications

Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp

Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp

Effect of high shear homogenisation on physicochemical, microstructure, particle size and volatile composition of residual pineapple pulp

The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage

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