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Corn starch and peanut protein blend films were prepared with and without gallic acid addition (0.25%, w/v) at pH 7, 9, and 11 by casting. The ultrasound (160 W, 20 kHz, 10 min) treatment was applied to the film‐forming solutions. This study aimed to develop biopolymer‐based films with gallic acid and to determine the interactions of components at different pHs and with ultrasound. The barrier, optical, mechanical, and thermal properties of films were examined. Moreover, structural characterization of films was conducted by Fourier transform infrared (FTIR), x‐ray diffraction, and trinitro benzenesulfonic acid assay to enlighten the crosslinking interactions of gallic acid with biopolymers at different pHs. At neutral pH, gallic acid behaved as plasticizer. By acting as a crosslinker at pH 9, gallic acid provided the lowest moisture content, darker and more opaque appearance, enhanced barrier performance and thermal stability. The crosslinking degrees of gallic acid‐enriched films were 49.1% (pH 7), 77% (pH 9), and 67.4% (pH 11). Additionally, gallic acid increased antioxidant capacity. The ultrasonication adversely affected the film properties by breaking bonds in the film structure. Peanut protein‐corn starch‐gallic acid films under mild alkaline conditions exhibited outstanding thermal stability, mechanical durability, light, and water barrier characteristics, making them appropriate for sustainable food packaging applications. [ABSTRACT FROM AUTHOR]

BACKGROUND: Tomato is an indispensable ingredient of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of consumers is becoming popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave‐vacuum drying. Formulations also included tomato powder (TP) and low‐methoxylated pectin (LMP) as a structuring agent. RESULTS: The moisture content of microwave‐vacuum‐dried samples varied in the range 13.6–19.8% and water activity (aw) values were ~0.6. LMP and TP concentrations affected the color of microwave‐vacuum‐dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave‐vacuum‐dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave‐vacuum‐dried snack bars increased with increasing LMP and TP. CONCLUSION: Both texture and Fourier transform infrared spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. Nuclear magnetic resonance relaxometry data showed that microwave‐vacuum‐dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave‐vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this study, the change in the temperature and moisture content of zucchini cooked in microwave and infrared combination oven were modeled by finite element method. The exact form of Lambert law was used to predict the microwave power. Experimental temperature data at different positions of zucchini and moisture content data were used to verify the models obtained for different microwave (10, 30, and 50%) and infrared power (10, 40, and 70%) combinations for 600 s. Measured data and the model were in good agreement with an average root mean square error of 5.66°C for temperature and 2.52% for moisture content. The effects of microwave and infrared powers on rate of heat and mass transfer of zucchini were analyzed. Practical Applications: Microwave–infrared combination heating offers considerably faster heating with main disadvantage of hot and cold spots. By the help of mathematical explanation of systems, these problems can be eliminated. In this research, coupled three‐dimensional finite element model was developed to simulate heat and mass transfer of zucchini cooked in microwave and infrared combination oven. The microwave power was predicted by the Lambert law. In addition, this study presented the effect of microwave and infrared power on rate of heat and mass transfer of zucchini and the variation of temperature with respect to position in the zucchini sample. [ABSTRACT FROM AUTHOR]

ABSTRACT: Lentils are one of the cheapest and most nutritional protein sources for vegetarians. Our objective in this study was to evaluate the feasibility of using lentil flour as a raw material for the development of edible films and to investigate the effects of the glycerol concentration (Cg = 1%, 1.5%, and 2%) and process temperature (Tp; 70 and 90 °C) on the physical properties of these films. The films were characterized via their density; water solubility; thermal, morphological, and chemical characteristics; water vapor permeability (WVP); and tensile and optical properties. The lentil flour films were highly transparent and had lower water solubility values yet similar WVPs and mechanical properties compared to most other biodegradable films. An increase in Cg led to the formation of more flexible films with increased hydrophilicity. A Tp of 90 °C resulted in yellower, more transparent films with increased stiffness compared to a Tp of 70 °C. In this study, lentil flour was shown to be an ideal source for edible film production. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46356. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to produce pea flour and hydroxypropyl methylcellulose (HPMC)‐based novel nanofibres using electrospinning method. The effects of pH, pea flour and HPMC concentration on apparent viscosity, electrical conductivity of electrospinning solutions and nanofibre characteristics were studied. Solutions were prepared at different pH values (7, 10, 12), with different pea flour concentrations (1%, 2% w/v) and HPMC concentrations (0.25%, 0.5%, 1.0% w/v). For all pea flour concentrations, k values increased significantly with increase in pH and HPMC concentration. It also increased with increase in pea flour concentration for basic solutions. Pea flour concentration increased diameter and water vapour permeability (WVP) values of nanofibres. This study showed that electrospinning was a promising method for fabrication of homogenous pea flour and HPMC‐based nanofibres to be used in packaging industry. [ABSTRACT FROM AUTHOR]

This research was conducted to evaluate the applicability and effectiveness of using double emulsions to reduce fat content in ice cream. Polyglycerol poliricinoleate (PGPR)-lecithin blend and guar gum (GG) or guar gum-gum tragacanth (GGGT) blend were used as emulsifier/stabilizer in the formulations. Ice cream samples prepared by double emulsion method and by conventional method were compared in terms of rheological properties, overrun, melt-down resistance, and sensory properties. It was possible to reduce fat content of ice cream to 2.8% by means of double emulsion method without affecting ice cream quality adversely. Using GGGT blends in double emulsion formulation provided about 6% increase in overrun values, 13% decrease in rate of melting, and 20% increase in overall acceptability in sensory analysis as compared to the samples prepared by GG. Practical applications: The result of this research can be used in production of low fat ice cream. There have been many attempts to reduce fat content of ice cream by using fat replacers or components imitating fat. However, the major problem of using fat replacers is low sensory quality of reduced fat ice cream. In this study, double emulsion method was used for reducing the fat content of ice cream. It was possible to reduce fat content of ice cream to 2.8% by means of double emulsion method was possible without affecting ice cream quality adversely. Double emulsion as a new technique to form ice cream with reduced fat content without changing quality characteristics as compared to regular fat content ice cream. [ABSTRACT FROM AUTHOR]

Anti-neutrophilic cytoplasmic antibody (ANCA) positivity is seen in some systemic necrotizing vasculitides. Wegener's granulomatosis and microscopic polyangiitis are among the ANCA-associated systemic vasculitides (AASV) and mortality is very high when renal failure occurs together with alveolar hemorrhage. The role of plasmapheresis in the treatment of these diseases has been studied retrospectively. Twelve patients with AASV who had plasmapheresis together with immunosuppressive medications have been involved. Primary diseases, immunosuppressive protocols, the number of plasmapheresis sessions, the amount of plasma that has been exchanged, urea and creatinine levels before and after treatment, pulmonary findings, the need for hemodialysis, and the outcome of patients were recorded. The mean age of patients was 52.9 ± 18.2 years. Wegener's granulomatosis was diagnosed in seven (58.3%) and microscopic polyangiitis in five (41.7%) patients. All patients had pulse cyclophosphamide and methylprednisolone followed by maintenance doses and plasmapheresis. Seven patients had hemodialysis at the beginning, and hemodialysis needed to be continued in three patients. Partial and complete remission was seen in 6 (50%) and 3 (25%) patients, respectively, and pulmonary findings regressed in all patients. End-stage renal disease develops generally in AASV due to rapidly progressive glomerulonephritis causing severe irreversible glomerular damage. The mortality rate rises to 50% in cases of renal failure with diffuse alveolar hemorrhage; therefore, pulse immunosuppressive treatment with plasmapheresis may be life-saving, as shown in our study. [ABSTRACT FROM AUTHOR]

Summary The main objective of this study was to design gluten-free breads containing chestnut and rice flour and xanthan-guar gum blend to be baked in infrared-microwave combination oven. Response surface methodology (RSM) was used to optimise gluten-free bread formulations and processing conditions. Weight loss, firmness, specific volume and colour change of the breads were determined. Rice flour mixed with different proportions of chestnut flour and different emulsifier contents were used to prepare breads. The gluten-free formulations were baked using different upper halogen lamp powers, microwave powers and baking time which were varied from 40% to 80%, 30% to 70% and 9 to 17 min, respectively. Gluten-free breads and wheat breads baked in conventional oven were used for comparison. Breads containing 46.5% chestnut flour and 0.62% emulsifier and baked using 40% infrared and 30% microwave power for 9 min had statistically comparable quality with conventionally baked ones. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW–IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 ± 2 °C for 120 h. Xanthan-guar gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes during storage for both types of ovens as compared to control formulation. It was found that oven type was a significant factor in affecting staling parameters of gluten-free cakes. [ABSTRACT FROM AUTHOR]

Effects of serving size, gender, age, tea type, tea-making technique and water quality on the sensory attributes (appearance, aroma and taste), overall acceptability and preference of Rooibos tea were investigated. In general, there were significant effects of age and main factor interactions on the attributes and product acceptability (P ≤ 0.05). The interaction of serving size, gender and age affected the acceptability of Rooibos (P ≤ 0.05). Although there was significant difference between natural and vanilla-flavored tea in terms of color, clarity, odor and taste (P ≤ 0.05), no difference was observed in the product acceptability (P > 0.05). The tea-making technique only affected the odor, with traditionally brewed tea having lower intensity scores than the infused tea. The tea prepared using natural spring water was found to be clearer and had higher acceptability scores than the tea prepared using tap water (P ≤ 0.05). There was no existing significant preference for the natural Rooibos over the vanilla-flavored one, and the traditionally brewed tea over the infused one; however, the tea prepared using the spring water was preferred over the one prepared using tap water. [ABSTRACT FROM AUTHOR]

Summary Microwaves interact with polar molecules and charged particles of food to generate heat. There are differences between the heating mechanisms of microwave and conventional heating. The use of microwave heating has the advantage of saving energy and time, improving both nutritional quality and acceptability of some foods by consumers. Microwave ovens are successfully used both in homes and in the food service industry. However, there are still problems in perfecting microwave baking, therefore it is a popular research area. The main problems found to occur in microwave-baked food products are low volume, tough or firm texture, lack of browning and flavour development. Recent studies aim to improve the quality of microwave-baked products. This article reviews the basic principles of microwave baking, problems commonly occurring in microwave-baked products and finally studies published concerning microwave-baked products. [ABSTRACT FROM AUTHOR]

The aim of this study is to determine whether liquid whole egg (LWE) is pasteurized by measuring the physical and rheological properties of cake cream. The applicability of the method was demonstrated on the creams prepared using unpasteurized and pasteurized LWE (ranging from 60 to 68°C for 2 and 5 min). Foaming capacities (%) of the LWE samples were measured. Physical (specific gravity) and rheological properties (shear rate–shear stress and shear rate–viscosity) of the creams were measured. A statistically difference (decrease from 740 to 531) was found between the foaming capacity of unpasteurized and other LWE (pasteurized). The specific gravity of the control cream (containing unpasteurized LWE) was statistically found different from the other creams (containing pasteurized LWE) since it had more air bubbles. In addition, consistency index (K, decrease from 12.27 to 3.31 Pa.sn) and flow behavior index (n) of the control cream were found significantly different from the other creams due to the formation of less volume. A high correlation (r =.90) between the foaming capacity of LWE and consistency index of the cream was found. The results suggest that proposed method can be used as an alternative procedure to determine pasteurization treatment and foaming ability of LWE. Practical Applications: Egg is one of the essential ingredients in cake batter formulation due to its ability to form foam. In recent years, liquid egg product (LEP) is more preferred thanks to its microbial safety and ease of use. On the other hand, LEP may damage the physical structure of bakery products because of the pasteurization treatment in LEP process. Pasteurization process may lead to a disruptive effect on foaming functions of egg proteins, which is ended in less volume of batter. Therefore, a practicable and reliable method is required to determine whether liquid egg is pasteurized or not. In present study, pasteurized liquid whole egg (LWE) could be determined by taking physical and rheological measurements of cake cream. In addition, a rapid and reliable analysis via rheological measurement of the cream can be proposed as an alternative to determine the foaming ability of egg. [ABSTRACT FROM AUTHOR]

Chickpea is an easily accessible nutritious legume. Besides, gallic acid is a widespread phenolic found in various plants. In this study, it is aimed to investigate the effects of pH (9 and 11), glycerol concentration (1 and 3% w/v of film solution) and gallic acid concentration (5 and 10% w/w of total solid) on color, opacity, mechanical strength, water vapor permeability (WVP), microstructure, chemical characteristic, antioxidant activity, and phenolic content of films. At pH 11, films are stronger, darker and have higher antioxidant activity. Higher glycerol concentration makes the films more flexible but less strong and more hydrophilic. Higher gallic acid concentration makes great contribution to the films by decreasing WVP but by increasing opacity, antioxidant activity, phenolic content, lightness, and elongation. Film containing glycerol of 1% and gallic acid of 10% and prepared at pH 11 was found to be a great combination for obtaining antioxidant rich edible composite films. HIGHLIGHTS: Chickpea flour‐based active films were successfully obtained with addition of gallic acid.Higher gallic acid concentration decreased WVP, increased opacity, antioxidant activity, phenolic content, lightness, and elongation.Higher pH provided stronger mechanical properties, low lightness, and higher antioxidant activity.Lower glycerol concentration resulted lower WVP and stronger tensile properties.Chickpea flour‐based active films at pH 11 with 1% glycerol and 10% gallic acid can be used as active packaging material in especially highly oxidative food products. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47704. Cross‐sectional image of SEM micrograph of chickpea flour‐based biofilm containing gallic acid (%10 w/w) with %3 w/v glycerol at pH 11 [ABSTRACT FROM AUTHOR]

The aim of the present study is to investigate the effects of heat‐treated liquid whole egg (LWE) on cake batter rheology (shear rate‐viscosity and shear rate–shear stress) and quality characteristics (moisture loss, color, porosity, texture, and specific volume) of baked cakes. LWE was pasteurized at different levels which were 60–68 °C for 2 and 5 min. Cake batter and baked cakes were prepared using both untreated and treated LWE, and rheological properties and quality characteristics were measured, respectively. Flow behavior index (n) and consistency index (K) of the control batter group were found significantly different from the treated LWE cake batters. Heat treatment of LWE showed an unfavorable effect on porosity (decrease from 59% to 49%), hardness (increase from 1.1 to 1.4 N), and specific volume (decrease from 3.6 to 3.4 cm3/g) of the baked cakes because of having less volume and a stiffer structure of heat‐treated LWE batter. Practical applications: Egg is the most essential ingredient in cake production due to its functional properties in the formation of foam. Therefore, egg quality is highly critical to achieve desired cake quality. Recently, usage of liquid egg instead of shell egg has been increased because of its ease of use and microbial quality. However, use of liquid egg may degrade the physical quality of cake due to pasteurization process during liquid egg production. Heat treatment may cause a destructive effect on foaming properties of egg proteins resulted in less fluffy cake. Poor quality product leads to customer dissatisfaction and reduction in consumer demand. Therefore, it is important to reveal negative effects of heat‐treated liquid egg on the quality of baked cake. In this study, the effects of heat‐treated liquid whole egg on rheological properties of cake batter and quality characteristics of sponge cake was demonstrated. [ABSTRACT FROM AUTHOR]

Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared–microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes. [ABSTRACT FROM AUTHOR]