Sustainable Innovation in Food Product Design (Food Engineering Series)

This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource. Preface Acknowledgments Contents List of Contributors Part I: Sustainable Alternatives to Chemical Additives to Extend Shelf Life Chapter 1: Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage 1.1 Introduction 1.2 Quality Parameters of Pork Meat 1.2.1 pH, Oxidation and Microbiology 1.3 Chemical Additives Used in Meat Products 1.4 Plant Bioactive Compounds 1.4.1 Bioactive Compounds in Pitangueira Leaves 1.4.2 Properties of Pitangueira Leaf Extracts 1.5 Pitangueira Leaf Extracts 1.5.1 Extraction Process of Pitangueira Leaves 1.5.2 Cytotoxicity of Pitangueira Leaf Extracts 1.5.3 Antioxidant Activity of Pitangueira Leaf Extracts 1.5.4 Antibacterial Activity of Pitangueira Leaf Extracts 1.6 Shelf Life of Fresh Pork Sausages with Pitangueira Leaf Extracts 1.6.1 Instrumental Evaluation of Color, pH, and Water Activity of Sausages with Pitangueira Leaf Extract 1.6.2 Lipid Oxidation of Fresh Pork Sausages with Pitangueira Leaf Extract 1.6.3 Microbiology of Fresh Pork Sausages 1.6.4 Sensory Acceptance of Pork Sausages with Pitangueira Leaf Extracts 1.7 Final Remarks References Chapter 2: Inhibition of Microbial Growth in Bovine Meats Surface by Combined Physical Agents and Natural Additives 2.1 Introduction 2.1.1 UV-C Light 2.1.2 Organic Acids 2.1.3 Essential Oils 2.2 Case Study 2.2.1 Materials and Methods 2.2.1.1 Physical Agents 2.2.1.2 Natural Additives 2.2.1.3 Studies in Meat 2.2.1.4 Microbiological Analysis 2.2.1.5 Mathematical Modeling 2.2.2 Results and Discussion 2.3 Conclusions References Chapter 3: Effects of Depuration on Subsequent Deterioration and Shelf Life of Cultured Grooved Carpet Shell Clam Ruditapes decussatus During Chilled Storage 3.1 Introduction 3.2 Material and Methods 3.2.1 Sampling 3.2.2 Survival of Clams Kept in Refrigeration 3.2.3 Effects of Storage Temperature on Post-Mortem Changes in pH and TVB-N Content 3.2.4 Effect of Depuration on Survival, Condition and Edibility, pH, TVB-N Content, Microbiological and Sensory Quality 3.2.5 Quality Parameters 3.2.5.1 Condition Index and Percent Edibility 3.2.5.2 pH and TVB-N 3.2.5.3 Microbiological Parameters 3.2.5.4 Sensory Analysis 3.2.6 Statistical Analysis 3.3 Results and Discussion 3.3.1 Survival of Non-depurated Clams 3.3.2 Post-Mortem Changes 3.3.3 Depurated vs. Non-depurated 3.4 Conclusion References Part II: Sustainable New Product Development Chapter 4: Sustainability and Value-Added Products as an Opportunity: Global Acceptability and Sensory Quality of Limpet (Patella Spp.) Pâté Enriched with Strawberry-Tree (Arbutus unedo) Fruit Extract 4.1 Introduction 4.1.1 Limpets 4.1.2 Strawberry-Tree 4.1.3 New Food Product Development: limpet’s pâté Enriched with Arbutus unedo - Study Case 4.1.3.1 Limpets (Patella Spp.) Collection and Preparation 4.1.3.2 Strawberry Tree (Arbutus unedo) Fruits and Extract Preparation 4.2 Methods 4.2.1 Processing of Limpet’s pâté Enriched with Arbutus unedo 4.2.2 Nutritional Characterization and Total Phenolic Content of Limpet’s pâté Enriched with Aqueous Extract of Strawberry-Tree (Arbutus unedo) 4.2.3 Sensory Analysis of Limpet’s pâté Enriched with Aqueous Extract of Strawberry-Tree (Arbutus unedo) During Refrigerated Storage 4.2.4 Statistical Analysis 4.3 Results and Discussion 4.3.1 Nutritional Characterization and Total Phenolic Content of Limpet’s pâté Enriched with Aqueous Extract of Strawberry-Tree (Arbutus unedo) 4.3.2 Sensory Analysis of Limpet’s pâté Enriched with Aqueous Extract of Strawberry-Tree (Arbutus unedo) During Refrigerated Storage 4.4 Conclusions References Chapter 5: Development of Gastronomic Strategies for the Application and Valorization of New Inverse Emulsions of Vegetable Origin 5.1 Introduction 5.2 Materials and Methods 5.2.1 Samples 5.2.2 Gastronomic Potential Evaluation 5.2.2.1 Sensory Evaluation 5.2.2.2 Foodpairing Assessment and Recipe Development 5.2.2.3 Consumer Testing 5.2.3 Statistical Analysis 5.3 Results and Discussions 5.3.1 Gastronomic Potential Revealed 5.3.2 Foodpairing Possibilities 5.3.3 Consumer Testing 5.4 Conclusions References Part III: Plant-Based Alternatives to Dairy and Gluten-Based Cereals Chapter 6: A Technological Optimization to Design a Better Gluten-Free Cereal-Based Cake Premix 6.1 Introduction 6.2 Material and Methods 6.2.1 Ingredients 6.2.1.1 Preprocessing of Raw Material 6.2.1.2 Thermoplastic Extrusion Conditions 6.2.2 Flours Analyses and Measurements 6.2.2.1 Proximate Composition 6.2.2.2 Particle Size Distribution 6.2.2.3 Hydration Properties 6.2.2.4 Pasting Properties 6.2.2.5 Differential Scanning Calorimetry (DSC) 6.2.3 Cake Premix Production 6.2.4 Cake Production 6.2.4.1 Batter Specific Gravity 6.2.4.2 Technological Characteristics of the Cakes 6.2.5 Quality During Shelf Life 6.2.6 Statistical Analyses 6.2.7 Validation of the Mathematical Models 6.2.8 Technological Optimization 6.3 Results and Discussion 6.3.1 Batter Specific Gravity 6.3.2 Technological Characteristics of the Cakes 6.3.2.1 Oven Spring 6.3.3 Specific Volume 6.3.4 Volume, Symmetry and Uniformity Indices 6.4 Cake Texture 6.4.1 Crumb Structure Analysis 6.4.2 Quality During Shelf Life 6.4.3 Validation of the Mathematical Models 6.4.4 Technological Optimization 6.5 Conclusions References Chapter 7: Effect of Partial Replacement of Milk Protein by Vegetable Proteins on the Texture of Requeijão 7.1 Introduction 7.1.1 Composition 7.1.2 Extraction Processes 7.1.3 Functional Properties and Applications 7.1.4 Use of Pulses in Dairy Products 7.2 Material and Methods 7.2.1 Formulations of Requeijões 7.2.1.1 Texture Analyses 7.3 Physicochemical Analyses 7.4 Results and Discussion 7.5 Conclusion References Part IV: Consumer Behavior Chapter 8: Evaluation of Consumers’ Acceptance of Bread Supplemented with Insect Protein 8.1 Introduction 8.1.1 Need for Novel Food Sources 8.1.2 Entomophagy in the West 8.1.3 Nutritional and Environmental Advantages of Insects’ Consumption 8.1.4 Sensory and Consumer Perspectives on Edible Insects 8.1.4.1 Entomophagy Rejection 8.1.4.2 Strategies to Improve Edible Insects’ Acceptance 8.2 Goal 8.3 Material and Methods 8.3.1 Questionnaire 8.3.1.1 Group 1 8.3.1.2 Group 2 8.3.1.3 Socio-Demographic Characteristics 8.3.2 Sampling 8.3.3 Statistical Analysis 8.4 Results and Discussion 8.4.1 Socio-Demographic Characteristics of the Participants 8.4.2 Characterization of Bread Consumption 8.4.3 Familiarization with Insect Consumption 8.4.4 Willingness to Try Edible Insects 8.4.5 Motivations to Try Insects 8.4.6 Edible Insect Species 8.4.7 Disgust and Food Neophobia 8.4.8 Variables Prediction of Acceptance of Insects 8.5 Conclusion References Chapter 9: Potential Use of Aqueous Extracts of Kombu Seaweed in Cream Cracker Formulation 9.1 Introduction 9.2 Materials and Methods 9.2.1 Raw Materials 9.2.2 Methods 9.2.2.1 Preparation of Cream Cracker with and without Aqueous Extracts of Kombu Seaweed 9.2.2.2 Characterization of Aqueous Extracts of Kombu Seaweed 9.2.2.3 Evaluation of Physical Quality Attributes of Cream Cracker 9.2.2.4 Evaluation of Antioxidant Capacity and Total Phenolic Content of Cream Cracker 9.2.3 Data Analysis 9.3 Results 9.3.1 Characterization of Aqueous Extracts of Kombu Seaweed 9.3.2 Effects of Aqueous Extracts of Kombu Seaweed in Physical Quality Attributes of Cream Cracker 9.3.3 Effects of Aqueous Extracts of Kombu Seaweed in Antioxidant Capacity and Phenolic Content of Cream Cracker 9.4 Conclusions References Part V: Valorization of By-Products from the Food Industry Chapter 10: Non-compliant Fruit as New Functional Food Ingredients 10.1 Introduction 10.2 Food Losses and Waste 10.2.1 Non-compliant Fruit 10.3 Valorization of Non-compliant Fruit 10.3.1 Antioxidant Extracts 10.3.2 Dietary Fiber Extracts 10.4 Development of New Value-Added Products 10.4.1 Application of New Value-Added Products in Food Supplies 10.4.1.1 Bakery 10.4.1.2 Beverages 10.4.1.3 Dairy 10.4.1.4 Animal Feed and Supplies 10.5 Conclusion References Chapter 11: Potential of Red Winemaking Byproducts as Health-Promoting Food Ingredients 11.1 Introduction 11.2 Winemaking By-product Composition 11.2.1 Polyphenols 11.2.2 Dietary Fiber 11.3 Health-Promoting Properties of the Red Grape By-product 11.3.1 Antioxidant 11.3.2 Anti-inflammatory 11.3.3 Anti-diabetic 11.3.4 Anti-obesity 11.3.5 Cardiovascular Health Properties 11.3.6 Anti-carcinogenic 11.3.7 Gut Microbiota Health Improvement 11.3.8 Anti-bacterial Activity 11.4 Bioaccessibility and Bioavailability of Bioactive Compounds of Grape By-products: Simulation of Digestion, Cell Studies and In Vivo Studies 11.5 Food Applications 11.6 Conclusions References Index