Search results

1 – 10 of 39
To view the access options for this content please click here
Article
Publication date: 15 March 2013

Maryam Haghighi and Karamatollah Rezaei

The aim of the paper is to present a preliminary study for the design of a new functional food by the incorporation of a collection of ingredients which are all based on…

Abstract

Purpose

The aim of the paper is to present a preliminary study for the design of a new functional food by the incorporation of a collection of ingredients which are all based on an inexpensive by‐product of the food industries: apple pomace. The new product design was considered as a novel gelled dessert formulation which is functional, and totally nature‐based. In fact, the article reviews various raw materials obtainable from the source of apple pomace and gradually supports the hypothesis of such product design.

Design/methodology/approach

The current study was designed on the structural basis of paying attention to apple pomace as a byproduct and idea generation for product design, reviewing several ingredients based on apple pomace (available data from the literature) and discussing the suitability of such ingredients for a new functional product. Exclusive attention was made for the development of an applepomace‐based gelled dessert targeting consumers on restricted diets such as diabetics and obese individuals. In these kinds of diets consumption of caloric sweeteners should be abandoned or decreased while increasing the amounts of dietary fibers and polyphenolic compounds can be health‐beneficial.

Findings

As an appropriate preliminary formula, amidated low methylester pectins were selected as gelling agents. High methylester pectins, phloridzin and quercetin were used as functional ingredients. Arabinose and fructose were considered as sweetening agents. Also, POPj (phloridzin oxidation product), which is a recently developed natural pigment, was offered as a colouring agent and citric acid for adjusting the pH. Apple specific flavours were also suggested to improve the consumer acceptance of the product. In each case, the evidences of functionalities considered for the target consumers (diabetics and obese individuals) were also discussed.

Originality/value

This fresh formula is novel and can attract both food industry and the consumers because of its natural and functional properties.

Details

British Food Journal, vol. 115 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 8 February 2016

Sanjay Yadav, Ashok Malik, Ashok Pathera, Rayees Ul Islam and Diwakar Sharma

– The aim of this study was to develop dietary fibre-enriched chicken sausage by incorporating fibre from a by-product of corn milling, apple and tomato processing.

Abstract

Purpose

The aim of this study was to develop dietary fibre-enriched chicken sausage by incorporating fibre from a by-product of corn milling, apple and tomato processing.

Design/methodology/approach

Sausages were developed by replacing lean meat with corn bran (CB), dried apple pomace (DAP) and dried tomato pomace (DTP) each at 3, 6 and 9 per cent levels. Organoleptic, nutritional and physico-chemical quality attributes of treated sausages were evaluated. One product from each fibre source with very good organoleptic acceptability was selected to estimate total dietary fibre content and assess shelf life under refrigerated temperature.

Findings

Organoleptic acceptability of 3 per cent fibre-incorporated sausages were comparable with control. Moisture content decreased significantly in all treated sausages, protein content decreased in CB- and DAP-treated sausages, while ash content increased significantly in DTP-treated sausages. Emulsion stability and cooking yield was significantly higher in 6 and 9 per cent treated sausages, while crude fibre content was significantly higher in all the treated sausages.

Practical implications

Chicken sausages with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature were developed by incorporating CB at 3 per cent level and DAP and DTP each at the 6 per cent level.

Originality/value

The research is of value to meat processors. By-products like corn bran, apple and tomato pomace which are of low value can be profitably utilized to develop fibre enriched chicken sausage. Developed products will also help in promoting the image of meat as a healthy food.

Details

Nutrition & Food Science, vol. 46 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

To view the access options for this content please click here
Article
Publication date: 2 September 2019

Hana Bin Mohd Zaini, Mohd Dona Bin Sintang, Yi Ning Dan, Noorakmar Ab Wahab, Mansoor Bin Abdul Hamid and Wolyna Pindi

The purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP), Musa balbisiana.

Abstract

Purpose

The purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP), Musa balbisiana.

Design/methodology/approach

Four different fish patty formulations were produced containing 0 per cent (BPP0) (Control), 2 per cent (BPP2), 4 per cent (BPP4) and 6 per cent (BPP6) of BPP (M. balbisiana).

Findings

The addition of BPP was shown to improve the hardness, cooking yield, water holding capacity (WHC) and redness (a* value) as well as the dietary fibre (DF) content (p<0.05). The BPP, however, also turned the fish patties darker (lower L*) (p<0.05). Sensory evaluation showed that fish patties with a concentration of 2 per cent BPP had the highest overall acceptability, whereas the concentration of 6 per cent BPP was found to be unacceptable compared to that of control sample (p<0.05). The declining sensory acceptability of fish patty with 6 per cent BPP is related to the harder texture and the darker color of the patties compared to the control sample (BPP0).

Originality/value

The addition of BPP can potentially improve the quality of fish patties in terms of textural properties (hardness) by increasing their WHC, reducing the cooking loss and enhancing the DF content.

Details

British Food Journal, vol. 121 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here

Abstract

Purpose

The purpose of this paper is to evaluate the chemical and functional composition of acerola, guava and cashew freeze-dried pomaces.

Design/methodology/approach

Fruit pomaces were obtained from the pulp juice industrial sector and submitted to freeze-drying. Samples were analysed for composition (macronutrients, micronutrients, moisture and ash), technological attributes (morphological, hygroscopicity, retention of oil and water and solubility), bioactive compounds (total phenolics, flavonoids, proanthocyanins, anthocyanins, carotenoids and ascorbic acid), antioxidant and antimicrobial properties. Total phenolics, brown pigments and antioxidant activity of thermally treated samples were evaluated. Results were presented as mean and standard deviation, and submitted to Shapiro–Wilk normality test, and ANOVA statistical significance follows by Tukey’s post hoc test (p<0.05). Also, Pearson correlation coefficients were used to test the relationship between selected parameters.

Findings

Guava pomace had the highest insoluble fibre (40.6 per cent), protein (13.8 per cent) and lipid (9.3 per cent) contents and acerola higher soluble fibre (14.2 per cent) and water and oil holding capacity (12 and 5.4 g/g, respectively). Cashew pomace had higher solubility (45.3 per cent) and hygroscopicity (11.2 per cent). Acerola pomace had the highest phenolic content (5,331.7 mg AGE/100 g), DPPH and oxygen radical absorbance capacity antioxidant activity (63.3 and 756.6 µmol TE/g). Despite of that none of extracts showed antibacterial activity. All pomaces presented good antioxidant activity retention after thermal treatments (> 70 per cent), which might be correlated to thermally induced brown pigments.

Originality/value

This investigation was motivated by the large amounts of pomaces produced by the fruit pulp and juice processing industries, which represents a waste of residual phytochemicals and cause potential environmental problems. Overall, it was demonstrated that freeze-dried acerola, guava and cashew pomaces are promising ingredients for multiple food applications.

Details

British Food Journal, vol. 122 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 14 November 2016

Ghassan Abo Chameh, Fadi Kheder and Francois Karabet

The purpose of this paper was to find out the appropriate enzymatic hydrolysis conditions of alkali pretreated olive pomace (OP) which enable maximum yield of reducing sugar.

Abstract

Purpose

The purpose of this paper was to find out the appropriate enzymatic hydrolysis conditions of alkali pretreated olive pomace (OP) which enable maximum yield of reducing sugar.

Design/methodology/approach

The commercial enzymatic preparation (Viscozyme® L) was used for the hydrolysis of OP. The effects of pretreatment, time, temperature, pH, enzyme quantity and substrate loading on the hydrolysis yield were investigated.

Findings

This study showed that enzymatic hydrolysis of OP using Viscozyme® L can be successfully performed at 50°C. Alkaline pretreatment step of OP prior the enzymatic hydrolysis was indispensable. The hydrolysis yield of alkaline pretreated OP was 2.6 times higher than the hydrolysis yield of untreated OP. Highest hydrolysis yield (33.5 ± 1.5 per cent) was achieved after 24 h using 1 per cent (w/v) OP load in the presence of 100 μl Viscozyme® L at 50°C and pH 5.5 with mixing rate of 100 rpm (p = 0.05).

Originality/value

Reaction time, temperature, pH value and enzyme quantity were found to have a significant effect on enzymatic hydrolysis yield of alkali pretreated of OP. Although high-solid loadings of OP lowered the hydrolysis yield, it produced higher concentration of reducing sugars, which may render the OP conversion process more economically feasible.

Details

Nutrition & Food Science, vol. 46 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

To view the access options for this content please click here
Article
Publication date: 17 September 2020

Fernanda Silva Farinazzo, Tiago Bervelieri Madeira, Maria Thereza Carlos Fernandes, Carolina Saori Ishii Mauro, Adriana Aparecida Bosso Tomal, Suzana Lucy Nixdorf and Sandra Garcia

The objective of this study was to evaluate the influence of Saccharomyces boulardii on the kinetics of fermentation for organic and conventional apple pulp and to verify…

Abstract

Purpose

The objective of this study was to evaluate the influence of Saccharomyces boulardii on the kinetics of fermentation for organic and conventional apple pulp and to verify the effect of the antioxidant quercetin on the response to cellular oxidative stress.

Design/methodology/approach

The kinetic parameters, the content of phenolic compounds, the quantity of quercetin and the antioxidant activity were determined during the fermentation process. The effect of quercetin on cellular oxidative stress was also investigated.

Findings

The content of phenolic compounds, the antioxidant activity and the quercetin concentration were higher in the organic fermented apple pulp (ORG) than in the conventional fermented apple pulp (CON). However, both apple pulps were considered ideal substrates for the growth of S. boulardii, suggesting that they are potentially probiotic. After fermentation, the quercetin concentration in the ORG treatment and YPDQ treatment (YPD broth with 0.1 mg quercetin rhamnoside/mL) increased viability by 9%, while in the CON treatment generated there was an increase of 6% in viability, compared to the YPD control treatment (YPD broth).

Originality/value

The high concentration of quercetin in the organic apple pulp supports the proposal that quercetin reduces the oxidative stress mediated by reactive oxygen species through its antioxidant action on S. boulardii that have similarities to mammalian eukaryotic cells. These findings suggest that fermented organic apple pulp could be consumed as a potential non-dairy probiotic product.

Details

British Food Journal, vol. 123 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 1 June 1938

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are…

Abstract

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are standards of identity and are not to be confused with standards of quality or grade; they are so framed as to exclude substances not mentioned in the definition and in each instance imply that the product is clean and sound. These definitions and standards include those published in S. R. A., F. D. 2, revision 4, and those adopted October 28, 1936.

Details

British Food Journal, vol. 40 no. 6
Type: Research Article
ISSN: 0007-070X

To view the access options for this content please click here
Article
Publication date: 1 July 2019

Sandriane Pizato, Raquel Costa Chevalier, Marcela Félix Dos Santos, Tailine Saturnino Da Costa, Rosalinda Arévalo Pinedo and William Renzo Cortez Vega

The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings.

Abstract

Purpose

The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings.

Design/methodology/approach

The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis.

Findings

It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums.

Practical implications

The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple.

Originality/value

Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.

Details

British Food Journal, vol. 121 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 14 May 2018

Munawar Abbas, Farhan Saeed, Muhammad Umair Arshad, Muhammad Tahir Nadeem, Huma Bader-Ul-Ain, Zohaib Hassan and Hafiz Ansar Rasul Suleria

This paper aims to evaluate the therapeutic potential of apple extracts against thrombocytopenia, i.e. decrease in platelet count.

Abstract

Purpose

This paper aims to evaluate the therapeutic potential of apple extracts against thrombocytopenia, i.e. decrease in platelet count.

Design/methodology/approach

Male Sprague Dawley rats were used to evaluate therapeutic potential of apple extracts. Diets enriched with apple fruit and seed’s ethanolic extract were provided to normal and KBrO3-induced thrombocytopenic rats for 60 days. KBrO3 was administered at level of 85 mg/Kg of body weight of rats to intentionally decrease the platelet count. Platelet count and other hematological parameters were monitored at monthly intervals to evaluate therapeutic effect of apple extracts against thrombocytopenia.

Findings

The results of current research portrayed that both apple seed and fruit extracts enriched diets increased the platelet count significantly (p < 0.05) in thrombocytopenic rats. It was observed that apple fruit extract-enriched diet (AFE) raised the platelet count to 14.72 and 33.07 per cent in normal and thrombocytopenic rats, respectively. Apple seed extract-enriched diet (ASE) raised the platelet count to 11.08 and 32.90 per cent in normal and thrombocytopenic rats, respectively. Other hematological parameters including white blood cells, red blood cells and hemoglobin were also significantly increased.

Originality/value

Thrombocytopenia is uprising problem in developing world including India and Pakistan accompanied by different diseases especially dengue and related complications. Because of questioning on therapies against thrombocytopenia, research on diet-based therapies, as a substitute to synthetic one, is increasing. Diet rich in antioxidant compounds including apple fruit and seeds are the limelight of manuscript.

Details

Nutrition & Food Science, vol. 48 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

To view the access options for this content please click here
Article
Publication date: 9 September 2019

Nishant Kumar and Neeraj

The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and…

Abstract

Purpose

The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.

Design/methodology/approach

In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.

Findings

From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.

Originality/value

Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.

Details

Nutrition & Food Science , vol. 49 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 10 of 39