Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique.

The rising demand for sustainable protein sources has encouraged interest in alternative food products like meat analogues. This study explores formulating meat analogues using cricket powder (CP) and rice flours, comparing them with soy protein-based analogues. CP exhibited a higher soluble protein content (5.9%) than soy protein powder (4.7%), enhancing textural properties by forming fiber-like structures, increasing firmness and adhesion, and reducing chewiness. Despite having a lower water holding capacity (WHC) than soy analogues, all samples outperformed chicken breast WHC. Under freezing conditions, CP and rice flour combinations formed multilayered structures in protein gels. The optimal formulations were CP and sticky rice flour (ratio 6:1) with respect to their texture properties, fiber structure, and nutritional value. This study highlights the potential of cricket powder and rice flour combinations as viable meat analogue ingredients, addressing the need for sustainable protein sources in the food industry.

Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage.

Using frozen mango for osmotic hot air drying is still uncommon due to a lack of knowledge on the effect of the freezing process on the final product's quality attributes. This study aimed to investigate the effect of the freezing method (slow and quick freezing) and frozen storage time at -18 °C (0, 1, and 2 months) on mass transfer kinetics during osmotic dehydration, drying kinetics during hot air drying, and final quality attributes of the dried mango. The results indicated that Peleg's model could describe the water loss and solid gain during the osmotic dehydration in a 38° Brix sugar solution. Freezing before osmotic dehydration reduced the water loss rate while increasing the solid uptake content. Frozen mangoes showed slightly higher drying rates at 50 and 60 °C than the fresh ones. Freezing and frozen storage also retarded the browning reaction and polyphenol oxidase activities. The osmotic-dried mango obtained from frozen mangoes showed a chewy and gummy texture, which could be considered a distinctive texture characteristic for dried mango.

Solubility and mass transfer coefficient of oxygen through gas- and water-lipid interfaces.

The solubility of oxygen and its transfer rate to the lipid phase play important roles in lipid oxidation, which affects the taste and safety of lipid-containing foods. In this study, we measured the Henry's constants (solubility) of oxygen for fatty acids, fatty acid esters, and triacylglycerols (TAGs; vegetable oils), as well as the mass transfer coefficients of oxygen at the gas- and water-lipid interfaces. The constants and coefficients were estimated by analyzing the change over time in the oxygen partial pressure or concentration in the closed container based on the mass balance equations of oxygen in the gas and liquid phases. The constant for water obtained by the method used in this study was in agreement with the previously reported value to confirm the validity of the method. The constants for lipids depended on the lipid type, and were higher in the order of fatty acid ester, fatty acid, and TAG. That is, the solubility of oxygen decreased in this order. For all lipids, the constant increased as the number of carbon atoms in the fatty acid chain increased. The constants for fatty acids and their esters were linearly correlated with the enthalpies of evaporation of the lipids. The mass transfer coefficients of oxygen at the gas-liquid interface were on the order of 10-5 m/s for water and methyl dodecanoate and of 10-6 m/s for TAG (rapeseed oil). The coefficient at the water-lipid interface was on the order of 10-6 m/s. PRACTICAL APPLICATION: The Henry's constants (solubility) and transfer rate of oxygen to the lipid phase, fatty acids, fatty acid esters, and triacylglycerols (TAG) were measured. The lipids solubilized three to five times more oxygen than water, and mass transfer rate of oxygen at gas- and water-lipid interfaces were almost same. The constants for fatty acids and fatty acid esters were linearly correlated to their enthalpies of evaporation, and this correlation is expected to be useful for estimating the Henry's constants for other fatty acids and their esters.

Effects of Sodium Chloride and Acetic Acid Concentrations on Dispersion Stability of Mayonnaise.

Mayonnaise is an oil-in-water (O/W) emulsion containing oil at the weight fraction of about 70%, which is stable for over a year when stored at room temperature. The stability examination of more stable mayonnaise can be time-consuming. Mayonnaise rapidly separates into oil and aqueous phases when water in the mayonnaise evaporates, which increases the ionic strength of the aqueous phase and reduces electrostatic repulsion among oil droplets. Simulating this phenomenon under reduced pressure, the stability of mayonnaises with different sodium chloride concentrations [0, 1, 3, 5 or 8% (kg/kg-aqueous phase)] and acetic acid concentrations [0, 1, 5, 10, 15 or 20% (kg/kg-acetic acid solution)] was evaluated by comparing the duration of time before each mayonnaise sample separated into oil and aqueous phases. The durations (destabilization times) correlated with the sodium chloride concentrations for mayonnaises with 1% (kg/kg-acetic acid solution) acetic acid solution. Destabilization times were independent of the sodium chloride concentration, however, for mayonnaises with greater than 10% (kg/kg-acetic acid solution) acetic acid solution. The differences in destabilization times were ascribed to denaturation of egg yolk granules. The destabilization time of commercially available mayonnaise can be similarly explained. The results of this study, which showed that the increase in the ionic strength of the aqueous phase by evaporation assessed the stability of mayonnaise in expedition way, were consistent with previously reported findings.

Observation of Microstructure Formation During Freeze-Drying of Dextrin Solution by in-situ X-ray Computed Tomography.

In-situ X-ray computed tomography (CT) was used to observe microstructure formations during freeze-drying of a dextrin solution. A specially designed freeze-drying stage was equipped at the X-ray CT stage. Frozen and dried microstructures were successfully observed. The CT images of the frozen solution clarified the ice crystal size increase and obvious boundary formation between the ice and freeze-concentrated phases upon performing post-freezing annealing at -5°C. These structural modifications emerged owing to Ostwald ripening and glassy phase relaxation. During the freeze-drying, pore microstructures formed as a consequence of water removal. The pores were replicas of the original ice microstructures; some pore microstructures newly formed by the removal of water. The latter mechanism was more obvious in the non-annealed sample than in the annealed sample. The glassy phase in the non-annealed solution was not perfectly freeze-concentrated; water was rapidly removed from this phase, losing its original microstructure. At this moment, the freeze-concentrated region piled up to new pore walls, which consequently thickened the pore walls. An image analysis estimated that the mean pore wall thicknesses for the non-annealed and annealed samples were 13.5 and 8.6 µm, respectively. It was suggested that the advantages of annealing are not only to reduce drying time owing to the modification of ice crystal morphologies but also to avoid quality loss related to the structural deformation of the glassy matters.

Observation of glassy state relaxation during annealing of frozen sugar solutions by X-ray computed tomography.

Glassy phase formation in a frozen product determines various properties of the freeze-dried products. When an aqueous solution is subjected to freezing, a glassy phase forms as a consequence of freeze-concentration. During post-freezing annealing, the relaxation of the glassy phase and the ripening of ice crystals (i.e. Ostwald ripening) spontaneously occur, where the kinetics are controlled by the annealing and glass transition temperatures. This study was motivated to observe the progress of glassy state relaxation separate from ice coarsening during annealing. X-ray computed tomography (CT) was used to observe a frozen and post-freezing annealed solutions by using monochromatized X-ray from the synchrotron radiation. CT images were successfully obtained, and the frozen matrix were analyzed based on the gray level values that were equivalent to the linear X-ray attenuation coefficients of the observed matters. The CT images obtained from rapidly frozen sucrose and dextrin solutions with different concentrations gave clear linear relationships between the linear X-ray attenuation coefficients values and the solute concentrations. It was confirmed that the glassy state relaxation progressed as increasing annealing time, and this trend was larger in the order of the glass transition temperature of the maximally freeze-concentrated phase. The sucrose-water system required nearly 20 h of annealing time at -5 °C for the completion of the glassy phase relaxation, whereas dextrin-water systems required much longer periods because of their higher glass transition temperatures. The trends of ice coarsening, however, did not perfectly correspond to the trends of the relaxation, suggesting that the glassy phase relaxation and Ostwald ripening would jointly control the ice crystal growth/ripening kinetics, and the dominant mechanism differed by the annealing stage.

Dispersion Stability of O/W Emulsions with Different Oil Contents Under Various Freezing and Thawing Conditions.

Freezing and thawing of oil-in-water (O/W) emulsion-type foods bring about oil-water separation and deterioration; hence, the effects of freezing and thawing conditions on the destabilization of O/W emulsions were examined. The freezing rate and thawing temperature hardly affected the stability of the O/W emulsion. O/W emulsions having different oil fractions were stored at temperatures ranging from -30 to -20 °C and then thawed. The stability after thawing depended on the storage temperature, irrespective of the oil fraction of the emulsion. A good correlation was found between the time at which the stability began to decrease and the time taken for the oil to crystalize. These results indicated that the dominant cause for the destabilization of the O/W emulsion during freezing and thawing is the crystallization of the oil phase and that the effects of the freezing and thawing rates on the stability are insignificant.

Changes in color and texture of wheat noodles during chilled storage.

Wheat noodles cooked for different periods of time were stored at 5 °C, and color changes in their cross sections were quantitatively assessed by digital image analysis. The color of noodles with flattened moisture distributions whitened greatly during the early stages of chilled storage due to the retrogradation of starch, with the color change showing a significant correlation with the changes in noodle fragility. Color changes were also measured for wheat noodles and noodles containing modified starch with internal moisture distributions, and local changes within the noodles were kinetically analyzed. The addition of modified starch significantly reduced the color change in the noodle interior, where the moisture content was relatively low. Scanning calorimetric measurements indicated differences in the gelatinized state of modified starch and original wheat starch at low moisture contents, which affected the rate of color change in the interior of noodles containing modified starch.

Impact of Ice Morphology on Design Space of Pharmaceutical Freeze-Drying.

It has been known that the sublimation kinetics of a freeze-drying product is affected by its internal ice crystal microstructures. This article demonstrates the impact of the ice morphologies of a frozen formulation in a vial on the design space for the primary drying of a pharmaceutical freeze-drying process. Cross-sectional images of frozen sucrose-bovine serum albumin aqueous solutions were optically observed and digital pictures were acquired. Binary images were obtained from the optical data to extract the geometrical parameters (i.e., ice crystal size and tortuosity) that relate to the mass-transfer resistance of water vapor during the primary drying step. A mathematical model was used to simulate the primary drying kinetics and provided the design space for the process. The simulation results predicted that the geometrical parameters of frozen solutions significantly affect the design space, with large and less tortuous ice morphologies resulting in wide design spaces and vice versa. The optimal applicable drying conditions are influenced by the ice morphologies. Therefore, owing to the spatial distributions of the geometrical parameters of a product, the boundary curves of the design space are variable and could be tuned by controlling the ice morphologies.

Kinetics on the turbidity change of wheat starch during its retrogradation.

Wheat starch dispersions of 10-40% (w/w) were gelatinized and the change in turbidity of each solution during storage was measured in the 400-1100 nm wavelength range. The relative transmittance, defined as the ratio of transmittance at any storage time to that at the initial time, decreased when the solutions were stored at 5 and 30 °C; the decrease, reflecting the progress of retrogradation, was larger at 5 °C than at 30 °C. Most of the changes in relative transmission taking place over 14 days were achieved during the first 90 min. The change in the relative transmittance is inversely proportional to the energy required for deformation. The kinetics on change in relative transmittance can be expressed by Weibull equation. The larger rate constant at higher starch concentration could be ascribed to the state of the starch granules, which depended on starch concentration.

Destabilization of mayonnaise induced by lipid crystallization upon freezing.

The thermal and rheological history of mayonnaise during freezing and its dispersion stability after the freeze-thaw process were investigated. Mayonnaise was cooled to freeze and stored at -20 to -40 °C while monitoring the temperature; penetration tests were conducted on the mayonnaise, which was sampled at selected times during isothermal storage at -20 °C. Significant increases in the temperature and stress values due to water-phase crystallization and subsequent oil-phase crystallization were observed. The water phase crystallized during the cooling step in all the tested mayonnaise samples. The oil phases of the prepared mayonnaise (with rapeseed oil) and commercial mayonnaise crystallized during isothermal storage after 6 and 4 h, respectively, at -20 °C. The dispersion stability was evaluated from the separation ratio, which was defined as the weight ratio of separated oil after centrifuging to the total amount of oil in the commercial mayonnaise. The separation ratio rapidly increased after 4 h of freezing. This result suggests that crystallization of the oil phase is strongly related to the dispersion stability of mayonnaise.

Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization.

The induction period of crystallization, which is defined as the time required for oil to start to crystallize, is useful indicator of the freeze-thaw stability of food emulsions such as mayonnaise. We investigated the induction period of vegetable oils with low melting points, such as rapeseed and soybean oils, which are commonly employed for mayonnaise production. The induction period was measured by monitoring the temperature of a specimen during storage at low temperature. The induction period depended on the type of oil and lipophilic emulsifier, emulsifier concentration, and storage temperature. The effect of the oil type on the induction period depended on the composition of the oil. Differential scanning calorimetry (DSC) analyses of the lipophilic emulsifiers suggested that the melting trend of the emulsifier is strongly related to the induction period.

Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions.

The digestibility of casein clusters prepared from sodium caseinate solution (plain or pH-adjusted (pH=6.0)) was studied. The prepared solutions were spray-dried at different inlet air temperatures (150°C and 180°C), and the properties (i.e. encapsulation efficiency, surface hydrophobicity, and digestibility) of the resultant powders were investigated. The specimens obtained from the pH-adjusted solution had higher encapsulation efficiencies than the specimens obtained from the plain solution. A higher spray-drying temperature resulted in lower encapsulation efficiencies and higher surface hydrophobicities. Simulated gastric digestion tests were carried out to study the digestibility of the obtained casein clusters, which was analyzed in terms of reaction kinetics and structural changes during digestion. The effects of drying temperature and pH on the amount of casein digested were not significant; that is, approximately 30% of casein was digested in 120min for all specimens. Small-angle and ultra-small-angle X-ray scattering measurements were used to analyze the structure of the obtained clusters and their changes during digestion. The results suggested that all the obtained casein clusters, with an average size of approximately 428nm, had a rough, fractal-structured surface with many dense primary clusters. These structures changed during digestion; specifically, the cluster size increased both in the overall diameter and on the primary structure scale. The fractal characteristics changed from surface to mass fractals, and simultaneously, the cluster density decreased. The drying temperature affected the cluster size during digestion, and the trends were different in the specimens obtained from the plain and pH-adjusted solutions. These results could be useful in the design of protein-based encapsulation systems with desirable digestibility and bioavailability.

Characterization of casein-based nanoparticles formed upon freezing by in situ SAXS measurement.

The formation of casein-based nanoparticles from sodium caseinate and sodium caseinate-pectin solutions was investigated in a frozen system by protein self-aggregation and protein-polysaccharide complexation, respectively. Casein-based nanoparticles were prepared by controlling the pH levels of the solutions followed by freezing. The formation of precipitates was confirmed in the casein solutions at pH<5.5. However, an obvious effect of the freezing on the formation of aggregates could not be confirmed, although the freezing did have an effect on accelerating the formation of precipitates. The mean particle sizes analyzed from the produced nanoparticles suggested that freezing did not have any significant effects on altering the particle sizes. Similar trends were observed in the casein-pectin solution in terms of phase separation and particle sizes. A difference was confirmed in the solution at pH 4.6; that is, a clear phase separation was observed due to freezing. Nevertheless, it was found, both in the casein and casein-pectin systems, that the degradation rates of the freeze-thawed nanoparticles were considerably slower than that of the original nanoparticles. This suggested that the casein-based nanoparticles formed through freezing had structural features different from the ones in the unfrozen solution. It could be concluded from the SAXS analysis that the formation of the protein-based particulate systems certainly occurred in the cryoconcentrated phase associated with freezing. The present technique is advantageous for the encapsulation of heat-sensitive and/or acid-sensitive ingredients in protein nanoparticles.

Adsorption of phenol and reactive dye from aqueous solution on activated carbons derived from solid wastes.

Activated carbons were produced from several solid wastes, namely, waste PET, waste tires, refuse derived fuel and wastes generated during lactic acid fermentation from garbage. Activated carbons having various pore size distributions were obtained by the conventional steam-activation method and via the pre-treatment method (i.e., mixture of raw materials with a metal salt, carbonization and acid treatment prior to steam-activation) that was proposed by the authors. The liquid-phase adsorption characteristics of organic compounds from aqueous solution on the activated carbons were determined to confirm the applicability of these carbons, where phenol and a reactive dye, Black5, were employed as representative adsorbates. The hydrophobic surface of the carbons prepared was also confirmed by water vapor adsorption. The characteristics of a typical commercial activated carbon were also measured and compared. It was found that the activated carbons with plentiful mesopores prepared from PET and waste tires had quite high adsorption capacity for large molecules. Therefore they are useful for wastewater treatment, especially, for removal of bulky adsorbates.