Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities

Freeze-drying is an excellent method for dehydration due to its benefits, including increased shelf-life, unique texture, and, in particular, good nutritive quality. However, the applicability of traditional freeze-drying systems in the food industry is still challenging owing to their prolonged drying duration, extraordinary energy usage, and high process cost. Therefore, the need to upgrade or develop conventional freeze-dryers for common or sophisticated food structures is ever-increasing. Enhancements to the freeze-drying process can significantly speed up drying and reduce energy consumption while maintaining phytochemicals, physical quality, and sensory attributes in final products. To overcome the downsides of conventional freeze-drying, hybrid freeze-drying methods were introduced with a great potential to provide food products at shorter drying durations, lower costs, and environmental friendliness while resulting in the same nutritive and sensory qualities as that of conventional freeze-drying in special circumstances. An overview of the most current improvements, adaptations, and applications of hybrid freeze-drying in food dehydration is given here. In this review, comparative studies are offered to characterize the drying process from the standpoint of chemical quality and sensory attributes. All the reviewed studies confirmed that the nutritional and sensory qualities of the end product can be retained using hybrid freeze-drying almost to the same extent as using single freeze-drying. It was also inferred that hybrid freeze-drying can surpass conventional freeze-drying and allow for obtaining dried products with characteristics typical of raw material if operating parameters are optimized based on product quality and energy usage.

Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents

Staple foods produced from composite flour are considered feasible to alleviate protein-energy malnutrition (PEM). However, one of the major limitations of composite flour is poor protein digestibility. The biotransformation process mediated by probiotics via solid-state fermentation (SSF) holds a promising potential to address the poor protein digestibility in composite flour. Yet, there is no report established in this regard to the best of our knowledge. Therefore, 4 strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus UP2 isolated from Malaysian foods that were previously reported to produce versatile extracellular hydrolytic enzymes were employed to biotransform gluten-free composite flour derived from rice, sorghum, and soybean. The SSF process was performed under 30-60% (v/w) moisture content for 7 days, where samples were withdrawn at 24 h intervals for various analyses such as pH, total titratable acidity (TTA), extracellular protease activity, soluble protein concentration, crude protein content, and in vitro protein digestibility. The pH of the biotransformed composite flour showed a significant reduction from the initial range of pH 5.98-6.67 to the final pH of 4.36-3.65, corresponding to the increase in the percentage of TTA in the range of 0.28-0.47% to 1.07-1.65% from days 0 to 4 and remained stable till day 7 of the SSF process. The probiotics strains exhibited high extracellular proteolytic activity (0.63-1.35 U/mg to 4.21-5.13 U/mg) from days 0 to 7. In addition, the treated composite flour soluble protein increased significantly (p ≤ 0.05) (0.58-0.60 mg/mL to 0.72-0.79 mg/mL) from days 0 to 7, crude protein content (12.00-12.18% to 13.04-14.39%) and protein digestibility (70.05-70.72% to 78.46-79.95%) from days 0 to 4 of SSF. The results of biotransformation of 50% (v/w) moisture content were mostly comparable to 60% (v/w) moisture content, implying 50% (v/w) moisture content was the most suitable moisture content for the effective biotransformation of gluten-free composite flour mediated by probiotics via SSF since flour quality is better at lower moisture content. As for the overall performance, L. plantarum RS5 was ranked the best strain, attributed to the general improvement in the physicochemical properties of composite flour.

Black Sea Mussels Qualitative and Quantitative Chemical Analysis: Nutritional Benefits and Possible Risks through Consumption

Mussels have a particular nutritional value, representing a highly valued food source and thus sought after worldwide. Their meat is a real culinary delicacy, rich in proteins, lipids, carbohydrates, trace elements, enzymes, and vitamins. The seasonal variation of mussels’ biochemical composition has been studied to determine the best harvesting period to capitalize on various biologically active fractions. In this work biochemical determinations have been performed on fresh flesh samples of Mytilus galloprovincialis specimens from the Black Sea coast to study seasonal variations in mussels’ biochemical compounds. An analysis of significant lipid classes and the fatty acid composition of lipid extracts obtained from mussel flesh has also been performed. Since mussels retain pollutants from the marine environment, in parallel, the concentration of heavy metals in the meat of mussels collected for the analysis of the chemical composition was investigated. The impact and risk of heavy metal poisoning due to food consumption of mussels contaminated due to pollution of the marine harvesting area was evaluated by the bio-concentration factor of metals and estimated daily intakes of heavy metals through mussel consumption.

Nutritive quality prediction of peaches during storage

Peaches (Prunus persica L. Batsch) are commonly consumed fruits with high nutritional value. We evaluated the nutritive qualities of peach fruit during storage. Heatmap analysis showed that protein, ash, and crude fiber contents clustered together, whereas fat and reducing sugars clustered separately. We then classified the nutrients into two clusters; cluster 1 showed low fat and reducing sugar levels and high protein, crude fiber, and ash levels, whereas cluster 2 showed high fat and reducing sugar levels and low protein, cruder fiber, and ash levels. Partial least squares regression and random forest analyses showed accuracies of 67% and 61%, respectively. Spectra at 1,439 and 1,440 nm indicated reducing sugars, and the spectrum at 2,172 nm indicated protein. Thus, Fourier transform-near infrared spectroscopy could predict the two clusters based on five nutritive qualities. Our findings may help to establish guidelines for promoting the acceptability of peach fruits among consumers.

Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products

Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers' growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.

Comparative Effects of Stovers of Four Varieties of Common Vetch on Growth Performance, Ruminal Fermentation, and Nutrient Digestibility of Growing Lambs

Simple Summary

Common vetch is an important legume crop of mixed crop-livestock systems, and it has the ability to satisfy food, fodder, and fertilizer demands through grain, stover, and nitrogen fixation. The aim of this study was to evaluate common vetch varietal differences in stover nutritive value, ruminal fermentation properties, nutrient digestibility, nitrogen retention, and animal performance in fattening lambs consuming a diet comprising 20% common vetch. The results showed that the substitution of alfalfa hay by varieties Lanjian No. 1 and Lanjian No. 2 stovers in ruminant diets could be advantageous in reducing dependence on imported alfalfa hay, thereby enhancing sustainability of small holder farmers on the Tibetan Plateau.

Abstract

This study evaluated common vetch stover as a feed in mixed rations for growing lambs. Four common vetch varieties were compared with alfalfa (control) for their effects on growth performance, ruminal fermentation, nutrient digestibility, and nitrogen retention. Male Hu lambs (n = 50) aged 3 months, with a mean body weight of 17.5 ± 0.34 kg were allocated randomly to one of the five dietary treatments, making 10 lambs per treatment. The experiment lasted 67 days with a 10-day adaptation period and a 50-day fattening period, and with the final 7 days used for a nutrient digestibility and nitrogen balance trial. All diets contained 30.0% maize straw and 50.0% concentrate, with different forage sources (on a fed basis): 20.0% alfalfa hay (control), 20.0% local common vetch variety 333A (C333A) stover, or 20.0% stover of one of three improved common vetch varieties: Lanjian No. 1 (CLJ1), Lanjian No. 2 (CLJ2), or Lanjian No. 3 (CLJ3). For stover quality, CLJ1 stover had the greatest crude protein (CP), in vitro organic matter digestibility (IVOMD), and metabolizable energy (ME) content and the least cell wall contents, while C333A stover had the least CP, IVOMD, and ME contents and the greatest cell wall contents. Sheep fed the control diet had a greater average daily gain (ADG), apparent digestibility of organic matter (DOM), neutral detergent fiber, acid detergent fiber, and nitrogen retention, and greater ruminal total volatile fatty acids concentration than lambs fed the C333A or CLJ3 diet, but similar performance to lambs fed the CLJ1 and CLJ2 diets. The feed conversion ratio and predicted CH₄ emission per unit of DOM intake and ADG of the control, CLJ1, and CLJ2 diets was significantly lower (p < 0.05) than for the other diets. Based on these results, stovers of varieties CLJ1 and CLJ2 can be recommended as an alternative to alfalfa hay and for use in a legume crop rotation with cereals on the Tibetan plateau.

Multi-Trait Genomic Prediction Improves Predictive Ability for Dry Matter Yield and Water-Soluble Carbohydrates in Perennial Ryegrass

In perennial ryegrass (Lolium perenne L), annual and seasonal dry matter yield (DMY) and nutritive quality of herbage are high-priority traits targeted for improvement through selective breeding. Genomic prediction (GP) has proven to be a valuable tool for improving complex traits and may be further enhanced through the use of multi-trait (MT) prediction models. In this study, we evaluated the relative performance of MT prediction models to improve predictive ability for DMY and key nutritive quality traits, using two different training populations (TP1, n = 463 and TP2, n = 517) phenotyped at multiple locations. MT models outperformed single-trait (ST) models by 24% to 59% for DMY and 67% to 105% for nutritive quality traits, such as low, high, and total WSC, when a correlated secondary trait was included in both the training and test set (MT-CV2) or in the test set alone (MT-CV3) (trait-assisted genomic selection). However, when a secondary trait was included in training set and not the test set (MT-CV1), the predictive ability was not statistically significant (p > 0.05) compared to the ST model. We evaluated the impact of training set size when using a MT-CV2 model. Using a highly correlated trait (r_g = 0.88) as the secondary trait in the MT-CV2 model, there was no loss in predictive ability for DMY even when the training set was reduced to 50% of its original size. In contrast, using a weakly correlated secondary trait (r_g = 0.56) in the MT-CV2 model, predictive ability began to decline when the training set size was reduced by only 11% from its original size. Using a ST model, genomic predictive ability in a population unrelated to the training set was poor (r_p = -0.06). However, when using an MT-CV2 model, the predictive ability was positive and high (r_p = 0.76) for the same population. Our results demonstrate the first assessment of MT models in forage species and illustrate the prospects of using MT genomic selection in forages, and other outcrossing plant species, to accelerate genetic gains for complex agronomical traits, such as DMY and nutritive quality characteristics.

Long-chain Omega-3 Polyunsaturated Fatty Acids in Natural Ecosystems and the Human Diet: Assumptions and Challenges

Over the past three decades, studies of essential biomolecules, long-chain polyunsaturated fatty acids of the omega-3 family (LC-PUFAs), namely eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA), have made considerable progress, resulting in several important assumptions. However, new data, which continue to appear, challenge these assumptions. Based on the current literature, an attempt is made to reconsider the following assumptions: 1. There are algal classes of high and low nutritive quality. 2. EPA and DHA decrease with increasing eutrophication in aquatic ecosystems. 3. Animals need EPA and DHA. 4. Fish are the main food source of EPA and DHA for humans. 5. Culinary treatment decreases EPA and DHA in products. As demonstrated, some of the above assumptions need to be substantially specified and changed.

The Effectiveness of the Expanded Food and Nutrition Education Program (EFNEP) on Diet Quality as Measured by the Healthy Eating Index

The objective of the study was to assess the relationship between participation in the Expanded Food and Nutrition Education Program (EFNEP) and food-related behavior change, as measured by the Healthy Eating Index (HEI)-2005, using a single-state, case study approach. Pre-EFNEP and post-EFNEP participation HEI scores as well as demographic, geographic, socioeconomic, and program participation characteristics from fiscal years 2013-2016 were analyzed using summary statistics and Ordinary Least Squares regressions. HEI scores were adjusted for age, sex, race, rural/urban residence, county, highest grade achieved, income, number of children, public assistance programs, and number of hours in EFNEP in the analysis. The total HEI score and several HEI subscores improved from pre-EFNEP to post-EFNEP at the 5% significance level or better. Sodium and total grains scores decreased post-EFNEP: P = .003 and P = .05, respectively. Participation in Women, Infants, and Children or the Supplemental Nutrition Assistance Program had no effect on HEI scores or changes in scores post-EFNEP. Spending less than 7 hours in the program was associated with a smaller improvement in total HEI score (P = .05) and an increased intake of sodium (P = .03), compared with spending 7 to 16 hours in the program. Overall, EFNEP participation was associated with improvements in diet quality.

Vermicompost Supply Modifies Chemical Composition and Improves Nutritive and Medicinal Properties of Date Palm Fruits From Saudi Arabia

To meet the increased demand for phytochemicals, plant cultivation in soil amended with biofertilizers has been developed. Here, we aimed to use vermicompost as an environmentally safe biofertilizer to enhance the nutritive and medicinal value of five common cultivars of Saudi date palm; namely Phoenix dactylifera L. var. Ajwa, Hulwa, Ruthana, Sefri, and Luban. To determine changes in the fruit nutritive composition, primary metabolites, antioxidants, phenolic compounds and mineral profiles were analyzed in the fruits from non-fertilized and vermicompost-fertilized date palms. We also tested how changes in the fruit chemical compositions due to vermicompost fertilization affected their medicinal potentials. Applying vermicomposts generally increased primary metabolites, vitamins, and mineral content as well as the medicinal potential of the date palm fruits. This positive effect is possibly explained by the role of vermicomposts in improving soil health and fertility. Furthermore, clustering analyses and principal component analysis (PCA) indicated cultivar-specific responses. PCA analysis also revealed that the bioactivities of the date palm fruit extracts and their antioxidants tended to display correlated output values. One of the highly accumulated phenolic compounds, β-D-glucogallin, was extracted and purified from P. dactylifera L. var. Ajwa fruits and showed significant antioxidant, anticancer, antibacterial, antimutagenic, and antiprotozoal activities. Overall, applying vermicompost is an innovative approach to increase the nutritive quality and medicinal potential of date palm fruits.