Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk.

The objective of the present study was to investigate the physicochemical properties and powder characterization of hempseed milk powders obtained by whole hempseed and cold-pressed whole hempseed paste (de-oiled). Whole hempseed and de-oiled hempseed paste were used to produce plant based milk powder applying spray drying process. The influence of oil content on physicochemical features, emulsion and rheological properties of the powders was examined. Results showed that dry content, total protein, loose density, tapped density, viscosity, foaming capacity and foaming stability of sprayed-powders produced in milk obtained using whole and de-oiled hemp seeds were not statistically different from each other (p > 0.05). By using de-oiled hempseed cake in feed solution preparation, spray dryer process efficiency increased from 31 to 44% without using any carrier agents. Hempseed powder product with improved properties such as apparent density, solubility, hygroscopicity and emulsion stability index was obtained.

Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies.

Food Traceability 4.0 (FT 4.0) is about tracing foods in the era of the fourth industrial revolution (Industry 4.0) with techniques and technologies reflecting this new revolution. Interest in food traceability has gained momentum in response to, among others events, the outbreak of the COVID-19 pandemic, reinforcing the need for digital food traceability that prevents food fraud and provides reliable information about food. This review will briefly summarize the most common conventional methods available to determine food authenticity before highlighting examples of emerging techniques that can be used to combat food fraud and improve food traceability. A particular focus will be on the concept of FT 4.0 and the significant role of digital solutions and other relevant Industry 4.0 innovations in enhancing food traceability. Based on this review, a possible new research topic, namely FT 4.0, is encouraged to take advantage of the rapid digitalization and technological advances occurring in the era of Industry 4.0. The main FT 4.0 enablers are blockchain, the Internet of things, artificial intelligence, and big data. Digital technologies in the age of Industry 4.0 have significant potential to improve the way food is traced, decrease food waste and reduce vulnerability to fraud opening new opportunities to achieve smarter food traceability. Although most of these emerging technologies are still under development, it is anticipated that future research will overcome current limitations making large-scale applications possible.

Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product.

Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and a significant percentage of consumers show interest in it due to its health benefits. In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut beverage. Increasing hazelnut beverage concentration led to an increase in the total phenolic compounds and antioxidant activity, malic acid levels and also unsaturated fatty acids, especially oleic and linoleic acid. Using the ratio of 3/1 was found the best in view of appearance, flavor and overall acceptability. Based on the structural, rheological and sensorial properties, this study could guide the dairy industry to use hazelnut beverage obtained from hazelnut cake.

Estimating Hydroxymethyfurfural (HMF) Concentration Via Modified Seliwanoff Test Using Artificial Neural Network (ANN)

Abstract Hydroxymethylfurfural (HMF) is a quality indicator, especially in foods where changes in protein-carbohydrate interactions are observed during the applied process. In this study absorbance and L*, a*, b* values of red color emerged due to the relationship between hydroxymethylfurfural (HMF) and resorcinol during the modified Seliwanoff test were used as input data artificial neural network (ANN) to determine the HMF concentration for the first time. A linear relationship, between HMF concentration and absorbance of red color, can be represented by equation absorbance = 0.0020 + 0.0012* concentration of HMF (mg L-1) with R2 = 99.6%, Fisher ratio: 0.18, p value of lack of fit: 0.975, correlation coefficient: 0.9960. Intra-day and inter-day precision expressed as relative standard deviation (RSD) %, were 2.35 - 3.65% and 3.16 - 4.73%, respectively. Recovery rates and RSDs were in the range of 99.34 - 100.47% and 1.58 - 3.68%. It showed high correlation compared to HPLC method used as reference method (0.998). The R2 values of ANN for estimation of HMF concentration were found 0.90 for training, 0.96 for validation, and 0.99 for testing and AARD was found 8.85%. Evaluation of the absorbance and L*, a*, b* values of the red color with artificial intelligence is a reliable way to determine the HMF concentration.

Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products.

Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical residue and can be used for hazelnut beverage production. This study investigates the effects of thermosonication process on the quality parameters of hazelnut milks and also compares the observed results with the conventional thermal process. Different thermosonication conditions at different amplitude levels (40 and 60% amplitudes for 5, 10, 15, 20 and 25 min and 80% amplitude for 3, 5, 10 and 15 min) were studied for physicochemical and rheological properties, as well as microbial inactivation and bioactive compounds of hazelnut milk produced from the cold pressed hazelnut cake as byproduct of oil production. In general, sonication process significantly improved the total phenolic compounds, antioxidant activity, appearance and structural properties like syneresis, sedimentation, viscosity and consistency of samples. The application of thermosonication at 60% amplitude for 25 min and 80% amplitude for 15 min achieved complete inactivation of microorganisms (total aerobic mesophilic bacteria and yeast-mould). Complete inactivation of microorganisms was also achieved by conventional pasteurization at 85 °C, but this treatment caused some undesirable changes such as loses of bioactive compounds and deterioration of structural properties. The findings of the present study indicate that thermosonication can be successfully utilized for commercial processing of hazelnut milk with improved quality. This technique allows the production of hazelnut milks in safety and quality standards with highly nutritious then the conventional product.

Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil.

Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming nano-emulsions (FFNs) were analyzed for average particle size (Dz) and zeta potential, and edible film characterization were evaluated depending on US treatment, as well as antibacterial and antioxidant activities. Dz values and zeta potential of FFNs decreased with increasing acoustic energy delivered to nano-emulsion system. Thickness and water solubility of films significantly decreased with increasing US treatment. Films became more transparent depending on US treatment probably due to particle size reduction. Tensile strength (TS) of films significantly increased with US treatment, while elongation at break (EAB) slightly increased. Microstructure of films became more homogeneous after US treatment and caused to lower water vapor permeability. Enrichment with CEO has given the films antibacterial activity against L. monocytogenes, B. subtilis, S. aureus, P. aeruginosa and E. coli, and antioxidant activity, and US application has improved these activities. US technology can be used to improve mechanical, barrier and antimicrobial properties of hazelnut meal protein based edible films enriched with CEO.