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BACKGROUND Fresh‐cut products are ready‐to‐use goods which retain the fresh characteristics of raw produce. However, numerous factors restrict the quality and shelf‐life of fresh‐cut products. One of the most promising, convenient and safe technologies to preserve the quality and to prolong the shelf‐life of fresh fruits and vegetables is the application of edible coatings. RESULTS: The aim of this study was to investigate the effects of different coatings (alginate‐based, cocoa‐based and a combination of them) on physicochemical, microbiological and sensory characteristics of fresh‐cut oranges during storage. Preliminary rheological analyses were performed on coatings in order to characterize them. The three different coated orange samples were packaged in polyethylene terephthalate trays under atmospheric conditions and stored for 9 days at 6 °C. During storage, all samples were analysed for water activity, moisture, colour, texture, microbiological analyses and sensory quality. Orange samples coated with sodium alginate maintained the highest quality characteristics in terms of texture and microbiological properties, but not from a sensory point of view. Samples coated only with cocoa presented very high sensory attributes, but the lowest microbiological and textural quality. Samples covered in both alginate and cocoa demonstrated the best quality parameters throughout the whole storage period, including high sensory characteristics and the lowest microbiological cell loads (yeast and mesophilic aerobic bacteria under the threshold limit of 6.0 log cfu g−1). CONCLUSION: The bilayer coating represented the best solution in order to develop new ready to‐eat‐fresh oranges with both high textural and sensory attributes and prolonged shelf‐life. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The melting profile of solid fat content (SFC) is a parameter of primary importance for the food industry since it affects many important product characteristics such as stability, physical appearance, spreadability, and sensation in the mouth. Reference techniques to measure SFC in fats and oils include pulsed nuclear magnetic resonance (pNMR) and differential scanning calorimetry (DSC), which are reliable and accurate, but require expensive instrumentation and trained personnel. Herein, the accuracy of a recently proposed optical technique to measure SFC is investigated in terms of peak wavelength of incident radiation. A sensor system featuring an array of seven LEDs with peak wavelength in the visible and NIR range is built, and the results compared with data from DSC. All the wavelengths investigated have high accuracy in SFC estimation, especially at 590 (yellow) and 880 nm (NIR). Practical applications: Quick and easy determination of solid fat content in fats and oils by a simple experimental setup. The technique is based on optical attenuation measurements during a thermal cycle. The technique can be implemented in a measurement instrument for in‐situ analysis of solid fat content. [ABSTRACT FROM AUTHOR]

Abstract: The effect of partial replacement of wheat flour with soy paste and wheat fiber on rheological, textural, physicochemical, and organoleptic characteristics of an enriched pizza base (E) was investigated in comparison with those of a control pizza base (C). New ingredients (e.g., enriched cooked ham, whey cheese, and tomato sauce realized using food industry by‐products) were also used in E pizza topping to further increase its nutritional properties. Enriched dough was developed first at a laboratory level. Large and small deformation, moisture, leavening activity, and metabolic heat were tested. On the final product, produced at the industrial level, textural, color, sensory, and nutritional analyses were performed. Preliminary rheological analysis was essential to evaluate the suitability of the new pizza to be processed at industrial level. Both pizza dough samples showed a solid elastic‐like behavior; however, the addition of soy and fiber increased moisture content of E pizza, due to the water binding ability of soy protein and to the effect of fibers that also decreased E dough elasticity. No differences in extensibility between the two samples were observed, whereas significantly lower values of resistance to extension and dough force were shown in sample E. These differences were likely due to the presence of soy that interfere with gluten formation and to the dietary fibers that interact with water. Ingredients used in E pizza improved its nutritional quality increasing dietary fibers and protein, and decreasing saturated fatty acids and cholesterol content, which contributed to decrease energy value, in terms of kilocalorie reduction. Practical applications: In this work, the effects of using new ingredients (e.g., soy paste, wheat fiber) on the rheological, textural, physicochemical, nutritional, and organoleptic characteristics of an enriched pizza type were investigated both at laboratory and industrial levels. The new pizza provides a product that combines solid technological performances, in terms of rheological properties and dough elasticity, with improved and balanced nutritional quality, thanks also to the ingredients used in the topping. Results demonstrate the possibility of obtaining new pizza products characterized by nutritional and sensorial properties tailored for different group of consumers. [ABSTRACT FROM AUTHOR]

The effects of different types (fractionated palm oil and hydrogenated fats - HFs) and amounts of fats on the rheological and textural properties of laboratory made nut creams were evaluated. Samples were produced in a roller ball mill pilot plant, and the color, rheological and textural characteristics were evaluated. Experimental creams were compared with two commercial ones. The highest amount of HFs led to an increase of consistency, viscosity and elasticity of creams involving a reduction in colorimetric parameters compared to ones with or without a low level of HFs. Finally, the potential interchangeability between fundamental and empirical measurements was demonstrated. Practical Applications Quality and stability of nut creams are affected by a number of factors, such as types and different amounts of fats. The study of the influence of the impact of different types and amounts of fats is important for manufacturing improvements in order to optimize the different nut cream formulations and the final rheological quality of products. This study may provide a useful guide for producers in order to let them to discriminate and choose a right fat composition of nut creams on the basis of their overall rheological characteristics, assessed by empirical and/or fundamental measurements. [ABSTRACT FROM AUTHOR]