Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour

Chaple, Sonal; Sarangapani, Chaitanya; Dickson, Shannon; Bourke, Paula

doi:10.1016/j.lwt.2022.114326

Cited by 10 publications

(2 citation statements)

References 72 publications

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“…Simply, it is a measure of how mobile water is within a product and how it can therefore participate in a wide range of physical, chemical, and microbiological processes. This water mobility capacity and the total moisture level in baked goods are significant contributors to the instability that these materials might present (Chaple et al., 2023; Marzec et al., 2007).…”

Section: Resultsmentioning

confidence: 99%

Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

Coria‐Hernández,

Méndez‐Albores,

Vázquez‐Durán

et al. 2023

Journal of Food Science

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Cryostructured gels, better known as cryogels, are a very important emerging class of biomaterials that have diverse applications in food preservation. This work shows a novel alternative to prepare a cryostructured composite coating made from a blend of xanthan, bovine collagen, and oregano essential oil. The composite coating was suitably applied onto the surface of preservative‐free biscuits which were stored for 15 days at 25 ± 2°C and 52% ± 1% relative humidity. The evaluation focused mainly on the changes in the physicochemical, textural, and microbiological characteristics of the biscuits. It was found that the coated samples significantly (p < 0.05) decreased moisture absorption, water activity, and fungal growth. However, the composite coating minimally impacted the quality of biscuits in terms of color, texture profile, and surface microstructure. Overall, the cryostructured composite coating constitutes an advance in technological strategies aimed at the preservation of baked products. This will allow, in the future, the development of novel coatings on bakery products to generate new trends in the conservation of their properties and extension of shelf life. This could be achieved through the implementation of new technologies in the food industry, with the aim of making them more environmentally friendly and contributing to the generation of less plastic waste.Practical ApplicationThe study and application of cryogels, as innovative systems in the food industry, allow to expand and diversify the materials that can function as coatings to maintain some quality characteristics, in this case in bakery products, so it is important to analyze their effects and consider them to improve conservation processes.

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Section: Resultsmentioning

confidence: 99%

Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

Coria‐Hernández,

Méndez‐Albores,

Vázquez‐Durán

et al. 2023

Journal of Food Science

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“…This difference resulted in variations in the textural features of the breads and staling kinetics. Chaple et al (2023) explored the effects of cold plasma treatment of flour on the microstructural properties of white pan bread. They reported an increase in the porosity profile of the bread with increasing cold plasma treatment.…”

Section: X-ray Microcomputed Tomography (X-ray µ-Ct)mentioning

confidence: 99%

Innovations in nondestructive assessment of baked products: Current trends and future prospects

Olakanmi,

Bharathi,

Jayas

et al. 2024

Comp Rev Food Sci Food Safe

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Rising consumer awareness, coupled with advances in sensor technology, is propelling the food manufacturing industry to innovate and employ tools that ensure the production of safe, nutritious, and environmentally sustainable products. Amidst a plethora of nondestructive techniques available for evaluating the quality attributes of both raw and processed foods, the challenge lies in determining the most fitting solution for diverse products, given that each method possesses its unique strengths and limitations. This comprehensive review focuses on baked goods, wherein we delve into recently published literature on cutting‐edge nondestructive methods to assess their feasibility for Industry 4.0 implementation. Emphasizing the need for quality control modalities that align with consumer expectations regarding sensory traits such as texture, flavor, appearance, and nutritional content, the review explores an array of advanced methodologies, including hyperspectral imaging, magnetic resonance imaging, terahertz, acoustics, ultrasound, X‐ray systems, and infrared spectroscopy. By elucidating the principles, applications, and impacts of these techniques on the quality of baked goods, the review provides a thorough synthesis of the most current published studies and industry practices. It highlights how these methodologies enable defect detection, nutritional content prediction, texture evaluation, shelf‐life forecasting, and real‐time monitoring of baking processes. Additionally, the review addresses the inherent challenges these nondestructive techniques face, ranging from cost considerations to calibration, standardization, and the industry's overreliance on big data.

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The effect of dielectric barrier discharge (DBD) cold plasma treatment on the reduction of aflatoxin B1 and the physicochemical properties of oat

Dousti,

Bashiry,

Zohrabi

et al. 2024

Applied Food Research

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Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour

Cited by 10 publications

References 72 publications

Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

Innovations in nondestructive assessment of baked products: Current trends and future prospects

The effect of dielectric barrier discharge (DBD) cold plasma treatment on the reduction of aflatoxin B1 and the physicochemical properties of oat

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