Effect of Different Cold Storage Temperatures on the Evolution of Shucking Yield and Quality Properties of Offshore Cultured Japanese Oyster (Magallana gigas) Treated by High Pressure Processing (HPP).

High pressure processing (HPP) can improve oyster shucking yield immediately after the treatment and increase the microbiological and sensory shelf life of oysters stored at 0-4 °C. However, the evolution of shucking yield during storage has not been previously examined and there are no studies focusing on shelf life at higher storage temperatures. To elucidate both aspects, control and HPP (300 MPa; 2 min) offshore cultivated oysters (Magallana gigas) were stored at 4 and 10 °C for 14 days, analyzing shucking yield, color, texture, microbiological and sensory characteristics. HPP samples showed a higher shucking yield (17% on average) than controls with minimal impact in texture and color, regardless of storage time and temperature. At 10 °C, HPP delayed microbial growth and sensory deterioration, increasing the estimated shelf life of oysters by 3 to 4 days (aerobic plate count < 6 log cycles; overall sensory acceptability > 2). Compared to controls stored at 4 °C, HPP oysters stored at 10 °C presented the same shelf life (5 to 9 days) but with higher shucking yield (up to 25%). In conclusion, HPP is an excellent tool to increase the shucking yield and delay sensory deterioration of oysters stored at 10 °C.

Application of high-pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei).

BACKGROUND: The aim of this work was to examine for the first time the use of high-pressure assisted thermal processing (PATP) (100, 350, 600 MPa; 100 °C; 3 min) at pilot scale for replacing shrimp (Litopenaeus vannamei) maturation and cooking, analyzing its impact on peeling yield, color, texture and sensory properties. Shrimps subjected to conventional maturation (ice; 2 days) and thermal cooking (100 °C; boiling water, 3 min) were used as controls. RESULTS: PATP treatments at 100-350 MPa improved manual peelability over the control (P ≤ 0.05), maintaining similar peeling yield, color (L*, a*, b*), texture (shear force, shear work) and sensory properties (appearance before and after peeling, flavor, firmness; P < 0.05). However, increasing pressure to 600 MPa clearly overprocessed the samples, making it impossible to remove all the meat from the shell and resulting in a softer texture, 4.1% lower peeling yield and worse sensory quality (P ≤ 0.05). CONCLUSION: PATP (< 350 MPa; 100 °C) could be an alternative to replace conventional maturation and thermal cooking in the production of cooked shrimps, reducing processing time from days to minutes by performing both processes in a single step. © 2022 Society of Chemical Industry.

Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products.

Circular use of resources implies developing mild processes to transform food by-products into value-added products, without using organic solvents or extensive washing and drying steps. Refined ingredients are commonly used in gluten-free bakery resulting in high levels of saturated fatty acids and sugars as well as a lack of essential nutrients like dietary fibres. The objective of this study was (i) to compare the nutritional composition and the water retention capacity (WRC) of an upcycled orange fibre dried by hot air combined with microwave (HAD+MW) and a commercial orange fibre obtained by different methods (COM), and (ii) to compare the nutritional, texture and sensory profile of gluten-free biscuits formulated with HAD+MW and with COM fibres. The total dietary fibre content (72.0 ± 3.0%) and WRC (21.1 ± 2.7 gwater/ g) of HAD+MW fibre did not differ from the nutritional composition of the control orange fibre (COM). However, for HAD+MW fibre, protein (+2.34 fold), fat (-4.75 fold), ash (-2.31 fold), sugars (-1.42 fold) and moisture content (+11.5 fold) was different from COM. Instrumental texture analysis showed that biscuits with HAD+MW fiber resulted in less hardness (26%) than those with COM fiber. However, this difference was not perceived by panellists (p > 0.05). Exterior colour, cereal, vanilla and citrus aroma-flavour, and granularity were slightly more intense in HAD+MW biscuits but still similar to the commercial control fiber. Thus, the HAD+MW drying method can be used for upcycling orange by-products, obtaining less refined and more nutritious and sustainable ingredients for fiber-enrichment of gluten-free biscuits.

Children's acceptability profiles for biscuits with different fiber content.

Due to the widespread rejection by children of products with high-fiber content, new approaches to meet the dietary recommendations on fiber intake are necessary. To understand which sensory properties influence this rejection, children's acceptability was examined in high-fiber biscuits and drivers of liking were identified. One hundred and ten Spanish children (6-12 years old) evaluated the overall liking of eight commercial biscuits with variable fiber content and stated their preference. To study the drivers of liking, the samples were characterized through a quantitative descriptive analysis, the determination of the moisture and water activity as well as the instrumental evaluation of texture with a texture analyzer. It was suggested that the addition of fiber in biscuits reduced children's liking ratings. High-fiber samples were sensory and instrumentally described as harder, crispier, and more chewing than the samples with medium and low fiber content. The main sensory driver of liking identified in this study was the soft texture. Despite their hard texture, high- and medium-fiber samples were chosen as the preferred ones for 14% of the children that participated when they included chocolate taste. Drivers of disliking identified in this study were related to the addition of fruit as a filling or as dehydrated pieces. This knowledge about children's acceptability of high-fiber products might be of interest for the food industry with the aim of developing well-accepted products that supply nutritional deficiencies associated with the fiber intake.

Erratum: Bosch-Sierra, N., et al. Effect of Fibre-Enriched Orange Juice on Postprandial Glycaemic Response and Satiety in Healthy Individuals: An Acute, Randomised, Placebo-Controlled, Double-Blind, Crossover Study. Nutrients 2019, 11, 3014.

The authors have requested that the following changes be made to their paper [...].