Physicochemical Properties and Structure Changes of Food Products during Processing

Igual, Marta; Martı́nez-Monzó, Javier

doi:10.3390/foods11152365

Cited by 10 publications

(5 citation statements)

References 14 publications

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“…), rheological fluid behavior, mechanical properties, optical properties (color, translucence, etc. ), and thermal and organoleptic (taste, texture, mouthfeel, aroma) properties [8]. Of course, the tunning of the physicochemical properties will dictate the final properties of the elaborated product.…”

Section: Tuning Physiochemical Properties Of Food Products and Bio-pr...mentioning

confidence: 99%

Emerging Processes for Sustainable Processing of Food Ingredients and Products

Castro-Muñoz

2023

Foods

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Section: Tuning Physiochemical Properties Of Food Products and Bio-pr...mentioning

confidence: 99%

Emerging Processes for Sustainable Processing of Food Ingredients and Products

Castro-Muñoz

2023

Foods

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“…Two-phase systems of the first type (LTC) are widely used in food technology for protein processing into textured materials and in biotechnology for isolation, fractionation and purification of proteins. [3][4][5][6] The LTC has been observed and described for a vast majority of protein-polysaccharide mixtures at a sufficiently high critical concentration of biopolymers (> 1 ~ 3wt%). The condition of LTC manifestation corresponds to the absence of complexation between two biopolymers and the enhancement of protein self-association.…”

Section: Introductionmentioning

confidence: 98%

“…17 As a result, the complexation in protein/polysaccharide systems is still under extensive study for many types of proteins and polysaccharides and is reviewed several articles and books. 4,[18][19][20][21] However, there is a limited number of studies on the influence of the local structural changes in the polysaccharide (number of charged and uncharged groups, their distribution along the chain, etc.) on the complexation.…”

Section: Introductionmentioning

confidence: 99%

Binding and Specificity of Ovalbumin with Chitosan Derivatives Varying in Degree of Acetylation

Irina L. Zhuravleva,

Evgeniya A. Bezrodnykh,

Victor N. Orlov

et al. 2024

SCE

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Here is an insight into the interaction and formation of insoluble complexes of ovalbumine (OV) with a series of specific chitosan derivatives (oligochitosan (OCHI)), varying in the degree of acetylation (DA) in acidic, neural and alkaline media. The forces involved in the complexation are determined and discussed. As shown, the interaction is partially electrostatic by nature with the “molar” composition in the insoluble OCHI-25/OV and OCHI-31/OV complexes of 1:2.8 and 1:2.1, respectively. The interaction is also partially hydrophobic and intensified at elevated temperatures. It is found that the binding of OV to OCHI and stability of the complexes depend on the way they are formed, and the affinity of OV to OCHI weakens with the increase in the DA. The complexes formed in a slightly acidic solution are limitedly soluble at a high solution ionic strength, and the aggregative state of the complexes depends on the weight fraction of OCHI in the complexes. The finding can be useful for understanding the complexation processes of chitosan with proteins and can be promising as a platform for the preparation of ovalbumin-based vaccines.

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“…Food processing is a process that alters the physical properties and chemical composition of the ingredients. It not only improves the texture, digestibility, flavor, color, and shelf life of food but also enhances the absorption of nutrients by deactivating antinutritional compounds, growth inhibitors, and haemagglutinins [11][12][13]. Soaking serves as an initial preparatory measure preceding cooking, aiding in the reduction of cooking time and the softening of texture [14].…”

Section: Introductionmentioning

confidence: 99%

Effect of Soaking, Germination, and Roasting on Phenolic Composition, Antioxidant Activities, and Fatty Acid Profile of Sunflower (Helianthus annuus L.) Seeds

Thepthanee,

Li,

Wei

et al. 2024

Horticulturae

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This study investigates the impact of soaking, germination, and roasting under various conditions on the phenolic content, antioxidant activities, and fatty acid profile of sunflower seeds of striped and black oil seed varieties. Ferulic acid emerged as the predominant phenolic acid across all samples. The study highlights the influence of different treatments and processing conditions on the levels of phenolic acids and flavonoids. Results revealed that soaking striped seeds for 24 h and roasting black oil seeds for 6 min exhibited the highest total phenolic content (TPC) and total flavonoid content (TFC). Antioxidant activities varied, with striped seeds soaked for 24 h demonstrating the highest ferric-reducing antioxidant power (FRAP) values, while black oil seeds roasted for 6 min exhibited superior 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity. Oleic acid and linoleic acid were identified as major fatty acids in all processed samples, with striped seeds germinated for 24 h and black oil seeds germinated for 48 h displaying the highest concentrations. Soaking led to a reduction in both unsaturated and saturated fatty acids in both varieties. Roasting further influenced fatty acid concentrations, with a significant increase in striped seeds after 5 and 6 h of roasting, followed by a gradual decrease. Our findings suggest that incorporating appropriate processing methods, such as soaking striped seeds for 24 h and roasting black oil seeds for 6 min, enhances the potential health benefits of sunflower seeds.

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Physicochemical Properties and Structure Changes of Food Products during Processing

Abstract: This Special Issue is dedicated toward the understanding of the physicochemical properties and structure changes of food products during processing [...]

Cited by 10 publications

References 14 publications

Emerging Processes for Sustainable Processing of Food Ingredients and Products

Emerging Processes for Sustainable Processing of Food Ingredients and Products

Binding and Specificity of Ovalbumin with Chitosan Derivatives Varying in Degree of Acetylation

Effect of Soaking, Germination, and Roasting on Phenolic Composition, Antioxidant Activities, and Fatty Acid Profile of Sunflower (Helianthus annuus L.) Seeds

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