Authors:Mai Sao Dam, Vuong Duc Nguyen, Tamás Zsom, Lien Le Phuong Nguyen, and Géza Hitka
The effect of storage temperature and ozone treatment on the post-harvest quality of cucumber and tomato was investigated. Cucumber and tomato were stored together with or without gaseous ozone treatment at 20 °C and 14 °C for 16 days. Firmness, color, weight loss, DA index and decay percentage of samples were evaluated during storage period. The results showed that the combination of ozone treatment and cold storage could maintain the quality of these horticultural products and decreased the decay incidence. Additionally, this combination also reduced the weight loss of samples during storage. Furthermore, ozone treatment maintained the green skin color of cucumber. No sign of chilling injury occurred during storage at 14 °C. Commodities stored with approximately 0.1 ppm gaseous ozone at 14 °C retained the firmness compared to other treatments until the end of the experiment. This study suggests a promising use of gaseous ozone treatment in storage chamber where ethylene-producing and ethylene-sensitive vegetables are stored together.
Authors:Tamás Csurka, Fanni Szücs, Barbara Csehi, László Ferenc Friedrich, and Klára Pásztor-Huszár
Animal blood is a by-product, which can be utilized in a value-adding way instead of being wasted. Allergen substitution is a good possibility especially for a substance that is difficult to substitute, such as milk. Blood plasma is a fluid with high protein content without blood (iron) taste and colour, so it is similar to milk in several ways. While investigating the substitution of milk, it is advisable to investigate the substitution of sugar as well because a lot of consumers who exclude milk from their diet find the glycaemic index and energy content of foods important. The investigated model food is a simple, homogeneous matrix: vanilla custard with milk and with and without sugar and vanilla custard with blood plasma and with and without sugar. Colour, pH and rheological attributes of custard sample groups were measured. According to the results the used protein source as well as sweetener significantly determine the colour, pH and texture of the final product. However, colour and pH are easy to change with other components (food colours, acidity regulators) and the effect of milk and sugar substitution on rheological attributes might not be possible to detect without instrumental analysis.
Authors:E. Somogyi, Á. Kun, J. Lázár, P. Bodor-Pesti, and D. Á. Nyitrainé Sárdy
Quantitative evaluation of the horticultural crops has high importance to identify cultivars, describe the effect of the growing location and cultivation technology or define consumer's preference regarding the size and shape. Fruit traits of the grapevine (Vitis vinifera L.) are mainly described by the bunch and berry morphology notably bunch and berry size, weight and shape. Ampelographers particularly evaluate the berry based on the seed number as it influences size and consumers' decision. In this study, berry morphological traits of the grapevine cultivar ‘Italia’ was investigated based on digital image analysis. Samples were collected from two vineyards in Hungary with different ecological and cultivation circumstances. Altogether 12 traits were investigated: weight, seed number, size and shape attributes. Results showed that berry morphological traits – except from the shape attributes – are not differing between the two sampling locations. In accordance with previous studies, seed number – ranging from 0 to 4 – had noticeable effect on the size attributes.
Authors:Anikó Kovács, Raul Kolinka, Györgyné Kóczán, and Zoltán Kókai
The population of gluten sensitive people has been gradually rising in the last decades. The food industry, especially the bakery industry has to develop more gluten-free products to satisfy the consumer's demand. However, the quality of these products differs from the quality attributes of a standard glutenious bakery product. Therefore, the aim of our research was to develop a good quality gluten-free sourdough product with 3 different gluten-free flours: millet, brown rice and a commercially available mixture (Belbake). We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products. According to our results in the case of the moisture content the brown rice sample had the highest, while the millet gave the lowest value. The baking loss measurement gave reverse results. In the texture analysis the brown rice sample was the softest, but the millet and the Belbake had better results in resilience and in springiness. Also, in the sensory analyses the Belbake product was found to be the best by the judges, however, there were no significant differences between them. In conclusion, the product development of a gluten-free sourdough bakery product was successful. Further research is needed to investigate the shelf life of the products.
Authors:Endrit Hasani, György Kenesei, and István Dalmadi
Sous-vide treatment is a modern minimal processing cooking technique that uses a single-step temperature of 55–70 °C and longer time. The quality attributes of meat might be improved by including cooking steps at below 50 °C temperatures in the sous-vide treatment. The aim of this study was to investigate the effects of the double-step sous-vide treatments on the quality attributes of the chicken breast and comparing with the traditional single-step sous-vide treatments. The single-step sous-vide treatments were performed at 60 °C. In the double-step sous-vide treatments the first step temperature was 45 °C and the end temperature was 60 °C. Double-step sous-vide treated chicken breasts obtained higher tenderness, moisture content and lower weight loss compared to the single-step sous-vide treated chicken breasts. Double-step sous-vide treatment provided an attractive cooking method to produce high quality chicken breast, however, challenge tests for specific pathogens would be useful for the assessment of the microbiological quality for different treatment combinations.
Authors:Faraja Deo Gonelimali, Beatrix Szabó-Nótin, and Mónika Máté
Apple pomace contains a large amount of useful bioactive compounds that have wide application in the food industry. In this study the effect of drying temperature and pressure (high temperature 80 °C and low temperature 60 °C using a conventional oven and a combination of conventional plus vacuum drying oven) on the antioxidant capacity and phenolic compounds of apple pomace extract was investigated. For a combination of conventional and vacuum drying ovens, samples were first dried by a conventional oven to a moisture content of approximately 10% then vacuum dried to reach a final moisture content of 3–4%. After the drying processes, ethanolic extraction was performed and the amount of total polyphenol and the antioxidant capacity (FRAP) were evaluated to determine a best drying method. The drying curves were also determined. The drying temperature affects the duration of the drying, the rate of water loss, and the remaining amount of antioxidant compounds.
Authors:M. Y. Guida, B. Rebbah, N. Anter, A. Medaghri-Alaoui, E. M. Rakib, and A. Hannioui
In this paper, thermal degradation (TGA) and pyrolysis studies of sunflower shell biomass (SSB), eucalyptus biomass (EB), wheat straw biomass (WSB), and peanut shell biomass (PSB) were carried out using the thermogravimetric analysis and stainless steel tubular reactor. Thermal degradation of all biomass wastes was examined at a heating rate of 10 °C/min in nitrogen atmosphere between 20 and 800 °C. Experiments of pyrolysis were carried out in a tubular reactor from 300 to 700 °C with a heating rate of 10 °C/min, a particle size of 0.1–0.3 mm and nitrogen flow rate of 100 mL.min−1, which the aim to study how temperature affects liquid, solid, and gas products. The results of this work showed that three stages have been identified in the thermal decomposition of SSB, EB, WSB, and PSB wastes. The first stage occurred at 120–158 °C, the second stage, which corresponds to hemicellulose and cellulose's degradation, occurred in temperatures range from 139 to 480 °C for hemicellulose, and from 233 to 412 °C for cellulose, while the third stage occurred at 534–720 °C. It was concluded that temperature has a significant effect on product yields. The maximum of bio-oil yields of 37.55, 30.5, 46.96, and 50.05 wt% for WSB, PSB, SSB, and EB, were obtained at pyrolysis temperature of 500 °C (SSB, PSB, and WSB) and 550 °C (EB). Raw biomass, solid and liquid products obtained were characterized by elemental analysis, Fourier transformed infrared spectroscopy (FT-IR), nuclear magnetic resonance spectroscopy (NMR), and x-ray diffraction (XRD). The analysis of solid and liquid products showed that bio-oils and bio-chars from agricultural biomass wastes could be prospective sources of renewable fuels production and value added chemical products.
Authors:Elena Kokthi, Drita Kruja, Fatmir Guri, and Oltjana Zoto
The local food concept is analysed from a supply chain perspective and its positive environmental effects. Revitalised local economies, reduced greenhouse emissions, preservation of farmland and rural lifestyles associated with local products impacts consumer preferences by reflecting a positive attitude toward locally grown products. In addition, the health benefits of local products are more frequently evoked by consumers than those of organic-local products. However, the labelling of such products is used despite consumers and/or producers not being clear about the attributes conferred by the product locality. In this context, this paper aims to clarify the perception of Albanian consumers regarding local fruit and vegetables. The results show that the positive WTP for local food relies on the consumer concern about health and environmental issues. In the case of Albanian consumers, this is driven more by health, taste and environment. Surprisingly, environmental concern exceeds other attributes like price and origin. In this case, environmental issue overlaps health, and it is used as a surrogate indicator for the latter. This is due to the lack of trust in public authorities that fail to assure an efficient quality control process in the agriculture and food sector.
In the last decade, bread consumption was decreasing in Hungary (from 44.5 kg to 34.4 kg/capita). Our aim is to identify the factors influencing the consumption of different bread and bakery products, using the Food Choice Questionnaire (FCQ).
FCQ is frequently used to explore factors (e.g., price, packaging, etc.) influencing the purchase of different food products. The adapted version of the FCQ for breads and bakery products is not yet available in Hungarian language. Word association (WA) and triangulation methods are usually used in the adaptation process.
Due to COVID-19, WA method was performed with a newly developed application presenting six photos of breads. This was completed by 193 participants. Responses were analysed using a categorizing triangulation technique, based on which the FCQ was modified.
In this study, we present the implementation and the results of the digitalized WA method and its use in the adaptation process of the FCQ.
Authors:Karina Ilona Hidas, Csaba Németh, Lien Phuong Le Nguyen, Anna Visy, Adrienn Tóth, László Friedrich, and Ildikó Csilla Nyulas-Zeke
Freezing can enhance the storage time of liquid egg products, but egg yolk undergoes an irreversible textural and structural change when it is cooled to –6 °C. In this study, the effects of different salt concentrations on the physical properties of frozen-thawed egg yolk were investigated.
The pasteurised liquid egg yolk (LEY) was treated with 4, 5, and 6% of NaCl before freezing and it was stored at –18 °C for 4 weeks. The colour, pH, and rheological characteristics (firmness, consistency, cohesiveness, and index of viscosity) of yolk samples were evaluated before and after freezing.
Salt treatment resulted in preventing gelation, with decreasing firmness, consistency and viscosity compared to control samples. The pH of all yolk samples increased during frozen storage. The lightness value decreased in treated samples and increased in the control sample after freezing.
The results indicated that the applied salt concentrations could inhibit protein aggregation of LEY induced by freezing during the storage period. At least 5% salt concentration could reduce effectively the changes in rheological properties.