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In this review, the application of computational fluid dynamics (CFD) simulations in analyzing thermal processes within food technology is explored. The focus is on understanding heat transfer, fluid flow, and temperature distribution during various food processing methods, such as baking, frying, pasteurization, and cooling. Detailed insights that are often challenging to obtain through experimental methods alone are provided by CFD simulations, allowing for the optimization of process parameters to enhance product quality and safety. It is demonstrated that CFD can effectively model complex thermal phenomena, providing valuable data on temperature gradients and flow patterns. These simulations assist in the designing of more efficient processing equipment, improving energy consumption, and ensuring uniform heat treatment, which is crucial for maintaining the nutritional and sensory attributes of food products. Furthermore, the integration of CFD in the food industry leads to significant advancements in product development, reducing the time and cost associated with experimental trials. Future research should focus on refining these models for greater accuracy and exploring their application in emerging food processing technologies. [ABSTRACT FROM AUTHOR]

Microencapsulation of polyphenols is an innovative approach in food technology by which to protect these bioactive compounds from degradation and increase their bioavailability. Polyphenols, naturally occurring in plants, exhibit potent antioxidant, anti-inflammatory and anticancer properties, which make them valuable functional ingredients in foods. However, their susceptibility to external factors, such as light, temperature and pH, presents a significant challenge for their incorporation into food products. Microencapsulation, based on various techniques and carriers such as polysaccharides, proteins and lipids, allows polyphenols to be stabilized and released in a controlled manner in the digestive system. This article reviews the different microencapsulation techniques, carrier properties, and the applications of microencapsulated polyphenols in food products, including bakery, dairy and functional beverages. Additionally, the article discusses the benefits and challenges associated with this technology, highlighting its potential to improve the stability, nutritional value and sensory acceptance of food products. [ABSTRACT FROM AUTHOR]

Featured Application: The findings from this study highlight the possibility of the use of microencapsulated polyphenols, β-glucan concentrate, and sour fermented beetroot juice in bread production. This aligns with increasing consumers' demands for functional foods. By incorporating these ingredients, it is possible to create a product that not only meets nutritional requirements but also offers significant health benefits. The optimized formulation demonstrates a significant improvement in the nutritional profile of bread enriched with polyphenols, β-glucan, and vitamin C. This positions bread as a functional food capable of contributing to the prevention of chronic diseases such as cardiovascular conditions and neurodegenerative diseases. Important for the industry is the possibility of differentiating the brands with an innovative product in a competitive market characterized by increased interest in functional foods. The inclusion of encapsulated polyphenols, sour fermented beetroot juice, and β-glucan not only improves the bread's nutritional value but also enhances its sensory characteristics. This allows for the creation of a product that is not only good for health but also enjoyable to eat, which is also in line with trends in the food market. In today's health-conscious society, there is an increasing consumer demand for functional foods that not only satisfy nutritional needs but also promote overall well-being. The aim of this study was to develop a bread formulation enriched with microencapsulated polyphenols, oat β-glucan concentrate, and sour fermented beetroot juice to enhance its nutritional profile and health benefits. To protect sensitive polyphenols from thermal degradation during baking, the microencapsulation technique was employed to maintain their bioactivity. The influence of these ingredients on the physio-chemical parameters of bread (dough viscosity, hardness, porosity, bioactive ingredients content, color, and volatile compounds profiles), as well as sensory acceptability, was evaluated. Using response surface methodology, the formulation was optimized to achieve a product with high polyphenol and β-glucan content. The optimized formulation included a content of 4.60% sour fermented beetroot juice, 6.29% β-glucan concentrate, and 2.77% microencapsulated polyphenols. The final bread demonstrated significant antioxidant activity and high consumer acceptability, indicating its potential as a functional alternative to traditional bread. This innovative approach addresses the demand for healthier food options and emphasizes the role of functional ingredients in improving dietary quality and promoting health benefits. [ABSTRACT FROM AUTHOR]

The objective of this research was to explore the viability of pea protein as a substitute for gelatin in the complex coacervation process, with a specific focus on understanding the impact of incorporating an emulsifier into this process. The study involved the preparation of samples with varying polymer mixing ratios (1:1, 1:2, and 2:1) and emulsifier content. As core substances, black pepper and juniper essential oils were utilized, dissolved beforehand in grape seed oil or soybean oil, to minimize the loss of volatile compounds. In total, 24 distinct samples were created, subjected to freeze‐drying to produce powder, and then assessed for their physicochemical properties. Results revealed the significant impact of emulsifier addition on microcapsule parameters. Powders lacking emulsifiers exhibited higher water solubility (57.10%–81.41%) compared to those with emulsifiers (24.64%–40.13%). Moreover, the emulsifier significantly decreased thermal stability (e.g., without emulsifier, Ton = 137.21°C; with emulsifier, Ton = 41.55°C) and adversely impacted encapsulation efficiency (highest efficiency achieved: 67%; with emulsifier: 21%). [ABSTRACT FROM AUTHOR]

During the last decade, consumers pay much attention to the food they eat. They try to choose functional products that have a beneficial effect on health and well‐being, beyond their typical nutritional function. For this reason, the primary aim of the study was to create a gluten‐free and dairy‐free cereal product with increased polyphenol and fiber content. Microencapsulation technology using freeze‐drying method and trehalose as matrix material was used in order to protect the polyphenols from the degradation during processing. The effect of the content of beta‐glucan concentrate, polyphenol microencapsulation and acai oil on the physicochemical properties of pastry products was studied. Response surface methodology was used to optimize the product formulation. The scope of work included analysis of process efficiency, instrumental analysis of color and texture, analysis of total antioxidant capacity, assessment of the content of polyphenols, flavonoids, and beta‐glucan, volume testing, analysis of the profile of fatty acids and volatile compounds, and assessment of sensory acceptability. Based on the obtained data, a response surface model was developed to determine the optimal recipe for the final product. The predicted data were verified using empirical methods. It was found that the optimal formulation of the product involves incorporating 6.48% polyphenol microcapsules, 7.60% beta‐glucan concentrate and 3.71% acai oil. The final product had higher content of polyphenols and beta‐glucan, as well as higher antioxidant activity compare to conventional product. Moreover, it was characterized by physical characteristics similar to the standard product and high sensory acceptability. Practical applications: Consumers are currently eager to purchase fortified products with beneficial effects on health and well‐being. The developed functional product with increased polyphenol and beta‐glucan content, high antioxidant activity, is anticipated to garner significant consumer acceptance. The product, with its significant health‐promoting and well‐being enhancing properties, along with characteristics similar to conventional products, is poised to effectively meet consumers' needs and expectations. Additionally, it addresses a market void for bakery items tailored specifically for individuals with gluten intolerance, celiac disease, or cow's milk protein allergy. It provides a safe consumption option for these groups, offering a product similar to conventional items found on shelves that they are unable to consume. [ABSTRACT FROM AUTHOR]

Nowadays, cognizant consumers expect products that, in addition to fulfilling a nutritional role, exhibit health-promoting properties and contribute to overall well-being. They expect an increase in the nutritional value of the staple foods that they often consume, such as pasta, through the incorporation of bioactive compounds. Due to their susceptibility to photo- and thermolability, it is necessary to protect biocompounds against external factors. A modern approach to protecting bioactive compounds is microencapsulation. The aim of this article was to present various microencapsulation methods (including spray-drying, freeze-drying, liposomes, and others) and a review of research on the use of microencapsulated bioactive compounds in pasta. The discussed literature indicates that it is possible to use microencapsulated bioactive compounds, such as fatty acids or phenolic compounds, in this product. However, further research is necessary to develop the possibility of reducing the costs of such a procedure so that the benefits for consumers are greater than the disadvantages, which are an increase in food prices. There is also little research on the use of microencapsulated probiotics, vitamins, and minerals in pasta, which also represents an opportunity for development in this aspect. [ABSTRACT FROM AUTHOR]

In recent years, interest in functional foods and meat analogues has increased. This study investigated the effect of the type of vegetable fat and ingredients with antioxidant activity on the properties of a meat analogue based on textured pea protein. The possibility of using acai oil (AO), canola oil (CO) and olive oil (OO); propolis extract (P); buckwheat honey (H); and jalapeno pepper extract (JE) was investigated. The texture, colour and selected chemical parameters of plant-based burgers were analysed. Results showed that burgers from control group had the lowest hardness, while burgers with honey had the highest. The highest MUFA content was found in samples with olive oil. Samples with honey were characterised by the highest content of polyphenols, flavonoids and antioxidant capacity. The highest overall acceptability was observed in burgers from the JE-CO group. Therefore, it is possible to use selected ingredients with antioxidant activity in the recipe for a plant-based burger with high product acceptability. [ABSTRACT FROM AUTHOR]

Essential oils are mixtures of chemical compounds that are very susceptible to the effects of the external environment. Hence, more attention has been drawn to their preservation methods. The aim of the study was to test the possibility of using the classical model of complex coacervation for the microencapsulation of essential oils. Black pepper (Piper nigrum) and juniper (Juniperus communis) essential oils were dissolved in grape seed (GSO) and soybean (SBO) oil to minimize their loss during the process, and formed the core material. Various mixing ratios of polymers (gelatin (G), gum Arabic (GA)) were tested: 1:1; 1:2, and 2:1. The oil content was 10%, and the essential oil content was 1%. The prepared coacervates were lyophilized and then screened to obtain a powder. The following analyses were determined: encapsulation efficiency (EE), Carr index (CI), Hausner ratio (HR), solubility, hygroscopicity, moisture content, and particle size. The highest encapsulation efficiency achieved was within the range of 64.09–59.89%. The mixing ratio G/GA = 2:1 allowed us to obtain powders that were characterized by the lowest solubility (6.55–11.20%). The smallest particle sizes, which did not exceed 6 μm, characterized the powders obtained by mixing G/GA = 1:1. All powder samples were characterized by high cohesiveness and thus poor or very poor flow (CI = 30.58–50.27, HR = 1.45–2.01). [ABSTRACT FROM AUTHOR]

Protein denaturation is a common process in the food industry, which can impact food quality and safety. Computational Fluid Dynamics (CFD) is a powerful tool that can be used to predict protein denaturation in food products. In this review article, we present an overview of the application of CFD simulation in predicting protein denaturation in food products. We discuss the factors that influence protein denaturation, the importance of predicting protein denaturation, and the various numerical methods used in protein denaturation studies. The main focus of the article is the use of CFD simulation in predicting protein denaturation in selected food products, such as milk, meat, and eggs. We provide examples of numerical studies that have been conducted on these products, and we discuss the results and implications of these studies. The use of CFD simulation can help to optimize food processing conditions, improve food quality and safety, and reduce waste and costs in the food industry. Overall, this review article highlights the importance of using advanced computational tools such as CFD simulation in food science, research and development. The use of CFD simulation can predict protein denaturation in food products. Numerical studies were conducted on selected food products to analyze protein denaturation. CFD simulation provides a powerful tool for optimizing food processing technologies. The results from the numerical studies can be used to improve the quality and safety of food products. The application of CFD simulation can lead to more efficient and sustainable food production practices. [ABSTRACT FROM AUTHOR]

Synthetic antioxidants such as butylated hydroxyl toluene (BHT) added to meat products have been actually restricted because of their toxic activity. This fact encourages the application of natural antioxidants as a protection from lipid oxidation process. Hence, the effect of addition of Solanum lycopresicum L. extract to pork and beef meatballs during frozen storage (-18°C/90 days) was investigated on physicochemical parameters, antioxidant activity and flavour. In the study, three kinds of meatballs were analysed: control (C) without antioxidant; with added BHT (0.01%) and with Solanum lycopresicum L. extract (1%, ET). Addition of 1% of Solanum lycopresicum L. extract to beef and pork meatballs ET resulted in a significant (P<0.05) decrease in lipid oxidation and increased redness stability. In conclusion, the addition of Solanum lycopresicum L. extract (1%) as a natural plant antioxidant to steamed beef and pork meatballs during frozen storage can result in reduced lipid oxidation level, stabilized red colour and intensity of meaty flavour. [ABSTRACT FROM AUTHOR]

The scope of the research was analysis of geese fillets at low-temperature heat treatment including three temperatures (60°C; 70°C; 80°C) and two cooking moments (6h, 24h) in terms of the profile of volatile compounds depending on the degree of protein denaturation. Lipid oxidation, L * a * b * color, shear force, cooking yield and pH were also analyzed. The analysis of the obtained results allowed to determine the characteristic temperature parameters, which can improve a physicochemical processes. It was noticed that, while the cooking yield, L*, a* and shear force decreased with the prolonged cooking time and increased temperature, the b* and TBARS showed increased values. Furthermore, longer cooking times caused a greater amount of volatile compounds presence and the 2-3-dimethylpyrazine was indicated as a marker of baked flavor of sous-vide treated geese fillets. [ABSTRACT FROM AUTHOR]

Copyright of CyTA: Journal of Food is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of CyTA: Journal of Food is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork. [ABSTRACT FROM AUTHOR]