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Horváth-Mezőfi Z, Baranyai L, Nguyen LLP, Dam MS, Ha NTT, Göb M, Sasvár Z, Csurka T, Zsom T, Hitka G. Evaluation of Color and Pigment Changes in Tomato after 1-Methylcyclopropene (1-MCP) Treatment. Sensors (Basel) 2024; 24:2426. [PMID: 38676043 PMCID: PMC11054738 DOI: 10.3390/s24082426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 04/08/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024]
Abstract
The Polar Qualification System (PQS) was applied on hue spectra fingerprinting to describe color changes in tomato during storage. The cultivar 'Pitenza' was harvested at six different maturity stages, and half of the samples were subjected to gaseous 1-methylcyclopropene (1-MCP) treatment. Reference color parameters were recorded with a vision system colorimeter instrument, and the fruit pigment concentration was assessed with the DA-index®. Additionally, acoustic firmness (Stiffness) was measured. All acquired reference parameters were used to grade fruit in the supply chain. The applied 1-MCP treatments were used to control the ripening of climacteric horticultural produce. Both the DA-index® and stiffness values, presented as chlorophyll concentration and acoustic firmness, showed significant differences among maturity stages and treated and control samples and in their kinetics during storage. The machine vision parameter PQS-X was significantly affected by 1-MCP treatment (F = 10.18, p < 0.01), while PQS-Y was primarily affected by storage time (F = 18.18, p < 0.01) and maturity stage (F = 11.15, p < 0.01). A significant correlation was achieved for acoustic firmness with normalized color (r > 0.78) and PQS-Y (r > 0.80), as well as for the DA-index® (r > 0.9). The observed color changes agreed with the reference measurements. The significant statistical effect on the PQS coordinates suggests that hue spectra fingerprinting with this data compression technique is suitable for quality assessment based on color.
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Affiliation(s)
- Zsuzsanna Horváth-Mezőfi
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - László Baranyai
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - Lien Le Phuong Nguyen
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - Mai Sao Dam
- Industrial University of Ho Chi Minh City, Ho Chi Minh 700000, Vietnam;
| | - Nga Thi Thanh Ha
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
- Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh 700000, Vietnam
| | - Mónika Göb
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - Zoltán Sasvár
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - Tamás Csurka
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - Tamás Zsom
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - Géza Hitka
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
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Varga-Tóth A, Németh C, Dalmadi I, Csurka T, Csorba R, Elayan M, Enkhbold M, Hidas K, Friedrich LF. Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design. Front Nutr 2023; 9:1011553. [PMID: 36846024 PMCID: PMC9947798 DOI: 10.3389/fnut.2022.1011553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Accepted: 08/30/2022] [Indexed: 02/11/2023] Open
Abstract
Modern consumer expectations have become highly diversified: they want more opportunities to meet diverse family needs (diversity of family members in age, gender, physical activity, etc. ,) and individual health goals with a huge variety of sensorial preferences. Our research is aimed to develop a protein-dense, highly bioactive, lactose- and whey protein-free beverage applying a central composite rotational design (CCRD) with 2 factors. For this purpose, an egg white-based beverage was flavored with mixed berries (factor A) and enriched with bovine collagen peptides (factor B). After suitable sample preparation, the rheological properties were investigated by an Anton Paar MCR 92 rheometer (with CC 27 system, and flow behavior was analyzed with a Herschel-Bulkley (H-B) model). The antioxidant capacity of samples was investigated by Ferric Reducing Antioxidant Power (FRAP) method, the total anthocyanin content was estimated based on a spectrophotometric method, and the total phenolic content was determined by the Folin Ciocalteu method. Our results are figured on response surfaces demonstrating that both factors and their interactions show a positive correlation with the examined parameters. Based on the CCRD, all investigated parameters are significantly influenced by at least one aspect and can be adequately estimated for further product development.
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Affiliation(s)
- Adrienn Varga-Tóth
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary,*Correspondence: Adrienn Varga-Tóth ✉
| | | | - István Dalmadi
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Tamás Csurka
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Renáta Csorba
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Majd Elayan
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Munkhnasan Enkhbold
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Karina Hidas
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - László Ferenc Friedrich
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
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Csurka T, Varga-Tóth A, Kühn D, Hitka G, Badak-Kerti K, Alpár B, Surányi J, Friedrich LF, Pásztor-Huszár K. Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food. Front Nutr 2022; 9:979594. [PMID: 36105579 PMCID: PMC9465328 DOI: 10.3389/fnut.2022.979594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 07/28/2022] [Indexed: 11/17/2022] Open
Abstract
Animal blood is a valuable resource, which is usually not utilized in a value-added way by the industry like other animal by-products, even though it has plenty of benefits in terms of sustainability and human health, particularly against iron deficiency anemia. Animal blood is perfectly suitable for providing special functions, which are necessary for functional foods, and improving techno-functional properties based on the previous reports published in the literature. In this paper, egg powder was substituted by powdered animal blood products (whole blood powder, blood plasma powder, and hemoglobin powder) in sponge cake. Techno-functional and sensory properties (texture by texture profile analysis and three-point breaking test, water activity, dry matter content, and color) were instrumentally measured and then a sensory evaluation was carried out by unskilled panelists. Quality characteristics (texture, color, and dry matter content) were daily measured on the day of baking and then every 24 h for 3 additional days because freshly baked cakes are usually consumed within 3 days. Based on the results, powdered blood products are suitable for substituting the egg powder in sponge cakes and developing functional foods. Blood powders can increase the hardness, chewiness, and breaking force of cakes, giving them the ability to be stuffed with more fillings and molded into special shapes without compromising on the sensory characteristics. They can also increase the intensity of the cocoa flavor, which results in a richer, darker color without deceiving the consumers.
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Affiliation(s)
- Tamás Csurka
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
- Doctoral School of Food Sciences, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
- *Correspondence: Tamás Csurka
| | - Adrienn Varga-Tóth
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Dorottya Kühn
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Géza Hitka
- Department of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Katalin Badak-Kerti
- Department of Grain and Industrial Plant Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Boglárka Alpár
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
- Doctoral School of Food Sciences, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - József Surányi
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
- Doctoral School of Food Sciences, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - László Ferenc Friedrich
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Klára Pásztor-Huszár
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
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Csehi B, Salamon B, Csurka T, Szerdahelyi E, Friedrich L, Pásztor-Huszár K. Physicochemical and microbiological changes of bovine blood due to high hydrostatic pressure treatment. AAlim 2021. [DOI: 10.1556/066.2020.00325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
AbstractBovine blood samples were treated with high hydrostatic pressure (HHP) to examine the changes that may occur in the blood related to its colour, microbiological characteristics, protein denaturation, and dynamic viscosity. Pressure treatments were carried out from 100 to 600 MPa in 100 MPa scale up, with 5 min holding time. The blood samples were treated with anticoagulant (EDTA) to eliminate the possible measurement distorting effects. We found that 2 log reduction in the microbial load could be achieved with a pressure treatment above 400 MPa. According to the protein denaturation measurements (DSC), blood proteins were resistant to pressure treatment, even at 300–400 MPa a substantial part of proteins remained in native state. The colour of the samples got darker with the rising pressure, however, visible colour change was observed only above 400 MPa. It can be established, that the HHP treatment was suitable to increase the microbiological stability of blood, without significantly changing its techno-functional properties.
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Affiliation(s)
- B. Csehi
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi str. 29-43., H-1118 Budapest, Hungary
| | - B. Salamon
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi str. 29-43., H-1118 Budapest, Hungary
| | - T. Csurka
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi str. 29-43., H-1118 Budapest, Hungary
| | - E. Szerdahelyi
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi str. 29-43., H-1118 Budapest, Hungary
| | - L. Friedrich
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi str. 29-43., H-1118 Budapest, Hungary
| | - K. Pásztor-Huszár
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi str. 29-43., H-1118 Budapest, Hungary
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