Valorizing Astringent 'Rojo Brillante' Persimmon Through the Development of Persimmon-Based Bars.

This study developed a new energy bar using the astringent 'Rojo Brillante' variety of persimmons to address postharvest losses. The bar was formulated with dehydrated persimmons, walnuts, hazelnuts, and chia seeds to enhance their nutritional profile. The proximate composition was evaluated and the mechanical and optical properties, soluble tannins, carotenoids, and antioxidant activities were monitored during storage.

Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds' bioaccessibility.

This work aimed to analyse the effect of particle size on bioactive compounds of different by-products. Orange, apple, and grape-wine by-products obtained from industrial production were dried and ground at two sizes: 1 mm and 0.5 mm.

Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes.

This research aimed to evaluate the effect of different cooking methods (boiling, stir-frying, and steaming) on the microstructure, moisture, fat, protein, and glucose-derived carbohydrate contents, and the bioactive compounds (total carotenoids: CAR, total chlorophyll: CHLO, and total phenolic compounds: TPC) and antioxidant capacity (AC) of squash blossoms. Furthermore, we characterized polyphenolic compounds using HPLC and evaluated their bioaccessibility via in vitro digestions. Our results show that steaming and boiling do not affect moisture content.

Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties.

Fruit by-products are a valuable source of ingredients, in the formulation of what is known by "upcycled foods". Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with soluble fibre obtained from orange pomace was used as replacement of inulin in the formulation of source of fibre "flan" like puddings.

Towards halving food waste: A comparative study using orange juice by-product in dairy desserts.

By-products upcycling to produce ingredients has increased in the last years. However, the perception of foods with these ingredients must be studied to find the proper way to inform the consumer. The aim of this work was to study the purchase intention and healthiness and environmental friendliness perceptions of a flan dessert, enriched with orange juice by-product fibre.

Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions.

Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein, especially as an emulsifier. High-internal-phase emulsions (HIPEs) are attracting attention because of their potential application in the replacement of hydrogenated plastic fats in foods.

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace.

Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice production, produces large amounts of byproducts, composed of seeds and peels, that can be used to obtain new ingredients. In this study, sorption behaviour, glass transition, mechanical properties, colour and bioactives of four different soluble fibre-enriched powders obtained from orange pomace using green technologies were studied.

High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers.

The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal phase emulsions (HIPEs) using unmodified CP at different concentrations to valorize citrus by-products.

In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review.

The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes. Therefore, the consumption of fruits and vegetables as a safeguard for human health is increasingly important. Among fruits, the intake of persimmon is of great interest because several studies have associated its consumption with health benefits due to its high content of bioactive compounds, fiber, minerals, and vitamins.

Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers.

The modern brewing industry generates high amounts of solid wastes containing biopolymers-proteins and polysaccharides-with interesting technological and functional properties. The novelty of this study was to use raw by-product from the brewing industry in the development of high internal phase emulsion (HIPE) gels. Thus, the influence of the emulsion's aqueous phase pH and the by-product's concentration on structural and physical stability of the emulsions was studied.

Use of Oleogels to Replace Margarine in Steamed and Baked Buns.

Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to prepare oleogels, using sunflower and olive oil, as substitutes for margarine in baked or steamed buns. The effect of oleogels on the physical properties of the buns was evaluated by analyzing the crumb structure, specific volume, height, and texture.

Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies.

Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility. This work studied the interactions between polyphenols and the main macronutrients in foods, and the changes that occurred during in vitro digestion, using model systems.

Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers.

Chitosan has been modified in order to produce nanoparticles with promising characteristics in diverse food applications, e.g. Pickering emulsions.

Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects.

Improving the actual acid hydrolysis of cassava bagasse (CB) with the assistance of high-intensity ultrasound (US) was aimed in comparison with mechanical agitation (AG). The kinetics of reducing and total sugar release were mathematically modeled. The acoustic field characterization and apparent viscosity of the suspensions were correlated.

Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks.

Background: Seasonal persimmon (Diospyros kaki L.) crops have steadily increased in Spain; this has been linked to a significant increase in the postharvest production waste. Therefore, development of valorized products is of great interest.

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties.

Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents.

Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace.

High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200-500 MPa; 1-10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5-10%).

Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach.

The influences of four different cooking methods-pan, ohmic, vacuum and sous vide-were studied with regard to the microstructural, sensorial and physicochemical characteristics of pork meat. The end point temperature to all cooking methods was 70 °C. Pan cooking resulted in a softer meat with higher overall liking by the consumers, and ohmic cooking produced firmer (p < .

Physicochemical changes and chilling injury disorders in 'Tango' mandarins stored at low temperatures.

Background: The susceptibility to chilling injury and quality changes of 'Tango' mandarins stored at different temperatures was evaluated in fruit grown at two locations in Andalusia (Spain) and grafted on Carrizo Citrange or FA5 rootstock. The peel disorders were also characterized by a microstructural study.

Results: Fruit developed chilling injuries, manifested as pitting lesions affecting the equatorial area of the fruit stored at 1 °C or 5 °C; fruit growing on FA5 rootstock showed a slightly lower incidence.

Composition and physicochemical properties of dried berry pomace.

Background: Berry pomace is a valuable but little used by-product of juice manufacturing. When processed to a stable fruit powder, the composition differs from that of the whole fruit. To facilitate application in foods, a detailed knowledge of its composition and physicochemical properties is essential.

Understanding the effect of emulsifiers on bread aeration during breadmaking.

Background: Much research has been done to explain the action of emulsifiers during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of the present study was to provide some light on the role of emulsifiers on air incorporation into the dough and gas bubbles progress during baking and their relationship with bread features. Emulsifiers like diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), distilled monoglyceride (DMG-45 and DMG-75), lecithin and polyglycerol esters of fatty acids (PGEF) were tested in very hydrated doughs.

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies.

This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined.

New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study.

Background: Dairy desserts are popular traditional products, but because of their high calorie or fat content, they can be unsuitable for people who have certain dietary requirements. The aim of this study was to design panna cottas with similar organoleptic and textural properties to the traditional ones but with a lower fat content, by replacing part of the cream with new emulsions prepared with hydrocolloids (cellulose ethers), namely methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC).

Results: Incorporating the MC and HPMC emulsions modified the textural properties (firmness and stiffness) of the panna cottas.

Structural changes in biscuits made with cellulose emulsions as fat replacers.

Biscuits are a popular baked cereal food much appreciated by consumers. In the last few years, cellulose derivatives have been successfully used as fat replacers in biscuits. In this way, not only is the total amount of fat reduced but also the saturated fatty acids and the trans fatty acids are eliminated.