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Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions
The increasing demand for diverse foods and tailored nutrition encourages the development of innovative products, such as bread enriched with cricket powder (CP) or potato protein (PP). This study presents the preparation and analysis of gluten-free breads with CP and PP, focusing on their nutritional value and physical properties. Analytical methods included water activity measurement, bread volume, crumb color analysis, FTIR spectroscopy, low-field NMR relaxometry, and texture profile analysis. Ash content ranged from 0.60 ± 0.03% to 1.16 ± 0.11%, and caloric values ranged from 216.2 to 229.5 kcal/100 g. Water activity remained stable across all samples (0.975–0.976). Crumb color analysis showed the greatest change in CP samples (ΔE = 14.07), while PP had minimal impact (ΔE = 2.15). FTIR spectra revealed increased amide I and II bands, indicating higher protein content. NMR results demonstrated shorter T1, T21, and T22 times for CP, suggesting reduced water mobility and a denser structure, while PP samples showed higher values, indicating a looser, more hydrated matrix. Texture analysis confirmed that CP increased firmness and compactness, whereas PP enhanced springiness. These findings suggest that CP and PP can improve the nutritional and structural properties of gluten-free bread, offering valuable alternatives for modern dietary needs.
Impact of Bird Cherry (Prunus padus) Extracts on the Oxidative Stability of a Model O/W Linoleic Acid Emulsion
The delivery and uptake of adequate doses of a number of active compounds, including selected saturated and unsaturated fatty acids (frequently in the form of emulsion systems), is crucial to maintaining a healthy diet. The susceptibility of acids to oxidation and the time stability of emulsions are factors limiting their shelf life and storage time. Those parameters could be improved using selected additives, including antioxidants. In this study, we examined the influence of different bird cherry extracts (varying in the content amounts of bioactive compounds) on the oxidative stability of a model O/W linoleic acid emulsion, using C11-BODIPY581/591 as a fluorescent indicator. We also examined the effect of these extracts on the physicochemical properties of the emulsions and the time stability of the produced emulsion using the dynamic laser scattering technique. The antioxidative efficacy of extracts differed significantly, depending on the extraction method and conditions. The observed differences in the results could be attributed to variations in the specific compositions of the extracts used, which were more or less rich in terms of antioxidants or their synergistic effects. Our results indicated that acetone extract was the most effective with regard to both the oxidation stability and time degradation tests of the emulsions produced. Moreover, the addition of gallic acid did not always have a positive effect on the abovementioned properties.
Changes in the mechanical, sensory, and microbiological properties during the storage of innovative vegetable and meat soups for seniors
This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were industrially produced. The aim of this study was to analyse changes in the mechanical, sensory, and microbiological properties of the soups occurring during their storage (1, 7, 14, and 21 days). Strength tests were performed at temperatures of 20 °C and 55 °C. Both soups had a high protein content (4.7–6.5%), low sugar (0.3–0.5%) and salt content (0.8%), and a fibre content of 1.4%. The texture analysis showed great similarity in the mechanical characteristics of both soups. The samples were characterised by low measured values for firmness (0.72 N) and cohesiveness (−0.14 N) in both temperatures. The average shear force of the beef balls with carrots at 20 °C was 12.3 N, but after heating, it decreased to 8.8 N (p < 0.05). The rheological tests on the soups showed that they were characterised by a relatively high viscosity (15–20 Pas at 55 °C). Storage of the soups for 21 days did not significantly affect their rheological parameters (p > 0.05). The soup with beef balls and carrots was rated higher by the sensory panel. On the 21st day of storage, the permitted limit of the count of bacteria was not exceeded in either of the samples. This study shows that the soups had desirable structural, nutritional, and sensory characteristics, which are important for this group of consumers. The values of the mechanical parameters of all the samples were low, and they were even significantly more reduced when the products were heated. This may suggest that the products should not be difficult to consume for seniors.
Comparison of technological and physicochemical properties of cricket powders of different origin
Despite the widely described high nutritional value of insects, many authors suggest significant differences in the nutrient content depending on the breeding conditions, preparation methods, or even geographical origin. To date, there is no reports on the technological and physical properties of cricket powder (CP). This article describes the properties of 3 CPs of various geographic origins. The oil-absorption, water-binding, foaming capacities and foam stability were analysed. Thermal changes by DSC, water behaviour by LF-NMR and FTIR analysis were performed as well. On the obtained results, it was found that all analysed cricket powders were characterized by a high content of protein and fat. The geographical origin did not affect oil absorption, while the differences were recorded for water-binding. No foaming properties were observed in any of CPs. Thermal analysis showed the beginning of protein degradation at temperatures above 110 °C. Despite the differences in the water behaviour of dry CPs, no significant changes in hydrated CPs were observed. On the basis of the obtained results, it was found that the geographic origin of cricket powder will not affect the differences in technological properties, and thus the application of CP as an additive increasing the nutritional value can be widely used.
An instrumental analysis of changes in the physicochemical and mechanical properties of smoked and mould salamis during storage
The Prediction of Pectin Viscosity Using Machine Learning Based on Physical Characteristics—Case Study: Aglupectin HS-MR
In the era of technology development, the optimization of production processes, quality control and at the same time increasing production efficiency without wasting food, artificial intelligence is becoming an alternative tool supporting many decision-making processes. The work used modern machine learning and physical analysis tools to evaluate food products (pectins). Various predictive models have been presented to estimate the viscosity of pectin. Based on the physical analyses, the characteristics of the food product were isolated, including L*a*b* color, concentration, conductance and pH. Prediction was determined using the determination index and loss function for individual machine learning algorithms. As a result of the work, it turned out that the most effective estimation of pectin viscosity was using Decision Tree (R2 = 0.999) and Random Forest (R2 = 0.998). In the future, the prediction of pectin properties in terms of viscosity recognition may be significantly perceived, especially in the food and pharmaceutical industries. Predicting the natural pectin substrate may contribute to improving quality, increasing efficiency and at the same time reducing losses of the obtained final product.
Cold Pressed Oil from Japanese Quince Seeds (Chaenomeles japonica): Characterization Using DSC, Spectroscopic, and Monolayer Data
The cold-pressed oil from Japanese quince seeds (JQSO) is notable for its favorable fatty acid profile, low oxidation rate, and bioactive compounds like antioxidants, sterols, and carotenoids. This study offers a detailed molecular-level physical characterization of JQSO and its minor components using differential scanning calorimetry (DSC), Langmuir monolayer studies, and various spectroscopic methods, including UV–vis absorption, fluorescence, and FTIR. DSC analysis identified five peaks related to triglyceride (TG) fractions and provided insights into the melting and crystallization behavior of JQSO. The Langmuir monolayer studies revealed high compressibility, indicative of superior emulsification properties. Viscoelastic modulus measurements suggested strong intermolecular interactions, contributing to the oil’s resilience under stress—an attribute typical of oils high in saturated or monounsaturated fatty acids. Spectroscopic methods confirmed the presence of phenolic acids, tocopherols, carotenoids, and their derivatives. The total fluorescence spectra highlighted prominent peaks at 290 nm/330 nm and 360 nm/440 nm, while the total synchronous fluorescence spectra revealed key excitation–emission regions (10–50 nm/300 nm and 40–140 nm/360 nm), corroborating the presence of tocopherols, phenols, polyphenols, flavones, and carotenoids. No evidence of chlorophyll was detected. The ATR-FTIR spectra validated the presence of fatty acids and triacylglycerols, emphasizing a high degree of esterification and the dominance of unsaturated fatty acids in oil structures. The methods used provided the opportunity to perform a label-free, fast, and reliable determination of the properties of JQSO. The findings confirmed that crude, cold-pressed JQSO retains its valuable bioactive components, aligning with previous research on its chemical and physical properties.
Protein fractions from flaxseed: the effect of subsequent extractions on composition and antioxidant capacity
Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The research focused on the effect of subsequent protein extractions (water, salt and alkaline) of flaxseed meals (of three cultivars) on the protein fraction composition and its relations to antioxidant capacity. The protein and phenolic profiles and antioxidant functionalities (in antiradical ORAC and emulsion assays) were analysed. Spectroscopic characteristics of the fractions (fluorometric and FT-IR analysis) were also included. Our study has shown the effect of fractionation on the share of proteins at MW from 56–38 kDa (globulin-like) and <15 kDa (albumin-like) in the protein profiles. The highest globulin share was in the alkaline-extracted fractions (AEF) and albumin in the salt-extracted (SEF) ones. SDG (secoisolariciresinol diglucosides) and phenolic acids (p-coumaric and ferulic) were extracted with flaxseed proteins. Their contents were fraction-dependent and the highest in AEF. The concentration of phenolics in AEF corresponded with the highest antiradical capacity (ORAC) compared with the other fractions. However, the SEF showed a higher ability to inhibit oxidation in emulsions than AEF, which could be associated with the higher content of the low MW proteins.