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Eliasson, L., Oliveira, G., Ehrnell, M., Höglund, E. & Alminger, M. (2019). Tailoring bilberry powder functionality through preprocessing and drying.. Food science & nutrition, 7(4), 1379-1386
Open this publication in new window or tab >>Tailoring bilberry powder functionality through preprocessing and drying.
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2019 (English)In: Food science & nutrition, ISSN 2048-7177, Vol. 7, no 4, p. 1379-1386Article in journal (Refereed) Published
Abstract [en]

Berry powders are popular as ingredients in a range of food products, where they naturally provide flavor, color, texture, polyphenols, fiber, and other nutrients. The choices regarding processing techniques and conditions influence the quality attributes of berry powders. The aim of this study was to study the effects on bilberry powder functionalities of applying different preprocessing techniques (purée mixing and juice pressing vs. untreated whole berries) prior to hot air drying and milling. Drying of press cake reduced the drying time by 72% and increased the total apparent phenolic content of the final powder by 44%, as compared to the powder of dried whole berries. The press cake powder showed an easier flowing behavior than the powders from whole berries and puréed berries. Dispersibility (in water and dairy cream) was 60% higher for powders from whole berries and puréed berries, as compared to press cake. The total phenolic content of the dispersed powders was highest for whole berries and puréed berries. Bilberry powder functionality can be modulated through the selection of an appropriate preprocessing technique before drying and milling. This tailors the powder properties into food ingredients ready for different applications, without the need for additives.

Keywords
bilberry, dispersibility, drying, flowability, polyphenols, processing
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-38664 (URN)10.1002/fsn3.972 (DOI)31024711 (PubMedID)
Available from: 2019-05-10 Created: 2019-05-10 Last updated: 2019-07-01Bibliographically approved
Oliveira, G., Eliasson, L., Ehrnell, M., Höglund, E., Andlid, T. & Alminger, M. (2019). Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins. Food Packaging and Shelf Life, 7(3), 1017-1026
Open this publication in new window or tab >>Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins
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2019 (English)In: Food Packaging and Shelf Life, ISSN 1475-3324, E-ISSN 2048-7177, Vol. 7, no 3, p. 1017-1026Article in journal (Refereed) Published
Abstract [en]

Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals. The objective of this study was to evaluate different drying techniques and the fractionation of bilberry press cake powder toward obtaining phenolic-rich ingredients for incorporation into value-added food products. The derived powders were dispersed in water and dairy cream, to investigate the effects of drying and fractionation on the dispersibility and solubility of phenolic compounds. The drying techniques, hot air drying and microwave drying, applied on bilberry press cake reduced the content of total phenolics and anthocyanins. The degradation was, however, consistently small and similar for both techniques. The major anthocyanins detected in the samples were stable during drying and fractionation treatments. Fractionation of the press cake powder affected the total apparent phenolic content and composition of the different fractions. The highest phenolic content (55.33 ± 0.06 mg g −1 DW) and highest anthocyanin content (28.15 ± 0.47 mg g −1 DW) were found in the fractions with the smallest particle size (<500 μm), with delphinidin-3-O-galactoside being the most abundant anthocyanin. Dispersibility of all dried powder samples was higher in dairy cream than water, and the highest level of anthocyanins was measured in samples from the powder with the smallest particle size (<500 μm), dispersed in cream. The application of drying, milling and fractionation was found to be a promising approach to transform bilberry press cake into stable and deliverable ingredients that can be used for fortification of food products with high levels of phenolic compounds. © 2019 The Authors.

Keywords
anthocyanins, bilberry, fractionation, powder, press cake
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-38222 (URN)10.1002/fsn3.930 (DOI)2-s2.0-85062967396 (Scopus ID)
Note

 Funding details: European Commission; Funding details: Svenska Forskningsrådet Formas; Funding text 1: Financial support for this project is provided by funding bodies, Swedish Research Council Formas, within the FP7 ERA-Net CORE Organic Plus, and with cofunds from the European Commission.

Available from: 2019-03-29 Created: 2019-03-29 Last updated: 2019-06-27Bibliographically approved
Höglund, E., Ekman, S., Stuhr-Olsson, G., Lundgren, C., Albinsson, B., Signäs, M., . . . Wendin, K. (2018). A meal concept designed for older adults - Small, enriched meals including dessert.. Food & nutrition research, 62
Open this publication in new window or tab >>A meal concept designed for older adults - Small, enriched meals including dessert.
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2018 (English)In: Food & nutrition research, ISSN 1654-661X, Vol. 62Article in journal (Refereed) Published
Abstract [en]

Background: The population of older adults is growing and many are at risk of disease-related malnutrition. This is a serious condition which increases the risk for other diseases and distress, human suffering and puts a high load on health care costs. Meal concepts tailored to suit the needs of older adults are required to decrease the incidence of disease-related malnutrition.

Objective: To evaluate sensory perception regarding a concept of small, protein and energy-enriched multi-component meals designed according to the nutritional needs of older adults.

Design: A meal concept of small main courses with complementary desserts and protein and energy-enriched products was evaluated using triangle tests, hedonic evaluation and focus group discussion. Enriched sauces and meals were compared to corresponding commercial products regarding appearance, taste, consistency and overall acceptance.

Results: The concept of a small main course with a complementary dessert was generally perceived as positive by the target group. The acceptance scores for the enriched meals were generally lower than for the commercial meals, mainly owing to the packaging of the enriched meals which required covering the food in sauce. Enriched sauces contained approximately 90% more protein than the commercial sauces. However, protein enrichment affected the sensory properties of the sauces and they were perceived as thicker, creamier and less flavour-intensive.

Conclusions: A concept based on small, protein and energy-enriched meals supplemented with a dessert was considered suitable for increasing the energy and protein intakes of older adults provided that the method of enrichment ensures attractive sensorial properties.

Keywords
energy, malnutrition, meal concept, meals, older adults, protein
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-37509 (URN)10.29219/fnr.v62.1572 (DOI)30574052 (PubMedID)
Available from: 2019-01-22 Created: 2019-01-22 Last updated: 2019-06-27Bibliographically approved
Höglund, E., Eliasson, L., Oliveira, G., Almli, V. L., Sozer, N. & Alminger, M. (2018). Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates. Lebensmittel-Wissenschaft + Technologie, 92, 422-428
Open this publication in new window or tab >>Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates
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2018 (English)In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 92, p. 422-428Article in journal (Refereed) Published
Abstract [en]

Mild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) and microwave assisted hot air (MWHA) drying combined with extrusion for conversion of bilberry press cake into value-added extruded food products. Bilberry press cake was dried at 40 °C by HA and MWHA drying to a moisture content of 17 g/100 g. A twin screw extruder (average feed rate 72 g/min, temperature profile 135-128-89-69 °C) was used to extrude products containing organic wholegrain rye flour and 10% or 25% dried bilberry press cake powder. A consumer panel (n = 15) evaluated four extrudates on hedonic and Just-About-Right (JAR) scales, with a main focus on texture properties. The results indicate that different drying techniques implied a difference in processing time (40% reduction with MWHA drying). However, the retention of total phenolics and physical characteristics of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal based extruded snacks with enhanced phenolic content and potential for palatable sensory properties.

Keywords
Extrusion, Food products, Fruit juices, Presses (machine tools), Thermal processing (foods), Extrusion processing, Microwave assisted, Nutritional characteristics, Physical characteristics, Sensory properties, Temperature profiles, Texture properties, Twin screw extruders, Drying
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-33985 (URN)10.1016/j.lwt.2018.02.042 (DOI)2-s2.0-85042705722 (Scopus ID)
Note

Funding details: Core; Funding details: EC, European Commission;

Available from: 2018-07-03 Created: 2018-07-03 Last updated: 2019-06-27Bibliographically approved
Wendin, K., Höglund, E., Andersson, M. & Rothenberg, E. (2017). Protein enriched foods and healthy ageing Effects of protein fortification on muffin characteristics. Agro Food Industry Hi-Tech, 28(5), 16-18
Open this publication in new window or tab >>Protein enriched foods and healthy ageing Effects of protein fortification on muffin characteristics
2017 (English)In: Agro Food Industry Hi-Tech, ISSN 1722-6996, E-ISSN 2035-4606, Vol. 28, no 5, p. 16-18Article in journal (Refereed) Published
Abstract [en]

Sarcopenia is a common problem among elderly. To maintain muscle mass, strength and function adequate dietary protein intake is of importance. The aim is to enable the development of high-quality fortified foods to improve protein status in elderly. Current study aimed to investigate how sensory and physical characteristics of a popular snack in the form of muffins change when increasing protein content. A reference muffin was compared to muffins fortified with soy flour, almond flour or whey protein, respectively. A focus group evaluated the sensory properties. Physical properties included colour measurement, water activity, weight and heights. All fortifiers affected the muffins differently, sensory as well as physical characteristics, showing the complexity of adding different fortifiers to muffins.

Keywords
Acceptance, Elderly, Muffin, Protein fortification, Sensory characteristics, Sensory perception, Colour measurement, Dietary proteins, Physical characteristics, Sensory properties, Proteins
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-33178 (URN)2-s2.0-85033676815 (Scopus ID)
Available from: 2018-01-22 Created: 2018-01-22 Last updated: 2019-06-27Bibliographically approved
Tibäck, E., Langton, M., Oliveira, J. & Ahrné, L. (2014). Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions (ed.). Journal of Food Engineering, 124, 35-42
Open this publication in new window or tab >>Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions
2014 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 124, p. 35-42Article in journal (Refereed) Published
Abstract [en]

Different viscosity models were developed to describe the viscosity of unprocessed fruit and vegetable purees under dynamic conditions. Temperature hysteresis cycles were carried out for three purees with different structural characteristics (tomato, carrot, and broccoli), with heating and cooling phases from 10 to 80°C with isothermal (holding) phases at 10, 30, 60 or 80°C. The apparent viscosity was measured continuously with a rotational rheometer and the data was analyzed with time-independent and time-dependent models (quantifying rheopexy, thixotropy, or both). The results revealed clear thixotropic behavior in tomato puree, attributed to shearing effects, and rheopectic in broccoli puree, attributed to gel formation at the higher temperatures. Although carrot puree data from the isothermal periods could be quantified satisfactorily with no time dependency, analysis of the nonisothermal periods proved that rheopectic effects also needed to be included. © 2013 Elsevier Ltd. All rights reserved.

Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-8875 (URN)10.1016/j.jfoodeng.2013.09.031 (DOI)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-07-18Bibliographically approved
Tibäck, E., Svelander, C., Ahrné, L., Altskär, A., Alminger, M. & Langton, M. (2009). Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene (ed.). Journal of Food Science, 74(7), E386-E395
Open this publication in new window or tab >>Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene
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2009 (English)In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 74, no 7, p. E386-E395Article in journal (Refereed) Published
Abstract [en]

The effects of mechanical and thermal treatments on the consistency and in vitro lycopene accessibility of crushed tomatoes were evaluated. Different crushing intensities and a subsequent heat treatment carried out as a heat shock (95 °C for 8 min) or a boiling step (100 °C for 20 min) were examined. Additional homogenization was compared with milder crushing regarding the effect on lycopene content and in vitro accessibility. Textural properties, polygalacturonase and pectinmethylesterase activity, pectin degree of methoxylation, lycopene content, and in vitro lycopene accessibility were evaluated. Microstructure was studied using both light and transmission electron microscopy. Crushing and subsequent heating affected the pectin degree of methoxylation and the consistency of the crushed tomatoes. The mechanical and thermal treatments did not affect the lycopene content to any great extent; however, in vitro accessibility seemed to improve with extensive crushing followed by heating. Crushing or homogenization in itself was not enough to increase in vitro lycopene accessibility. © 2009 Institute of Food Technologists®.

Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-8936 (URN)10.1111/j.1750-3841.2009.01255.x (DOI)19895468 (PubMedID)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-07-18Bibliographically approved
Lemmens, L., Tibäck, E., Svelander, C., Alminger, M., Ahrné, L. & Langton, M. (2009). Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects (ed.). Innovative Food Science & Emerging Technologies, 10(4), 522-529
Open this publication in new window or tab >>Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects
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2009 (English)In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 10, no 4, p. 522-529Article in journal (Refereed) Published
Abstract [en]

During fruit and vegetable processing, different thermal processes (blanching, pasteurization, sterilization) based on different heating techniques can be used. In this context, it is important to evaluate the impact of blanching on quality related parameters. This paper describes a case study on carrot pieces, studying the effect of thermal pretreatments (high temperature blanching, low temperature blanching and low temperature blanching in combination with Ca2+-soaking) on enzyme activity (peroxidase (POD), pectinmethylesterase (PME)), structural properties (degree of methoxylation (DM), texture) and nutritional aspects (?-carotene content). The thermal pretreatments were carried out by conventional heating as well as by microwave heating and ohmic heating, since these new heating methods can become important new technologies in food industry. It has been shown that, depending on the application, selecting the right pretreatment conditions can help to control the enzyme activity. To obtain a firm carrot texture after thermal processing, low temperature blanching seems to be the most appropriate pretreatment condition. This was supported by the micrographs and the analysis of the degree of methoxylation. Furthermore almost no influence of the pretreatments on the ?-carotene content of the samples could be noticed. For all quality parameters studied, no unambiguous effect of the heating technique could be detected. Thus, the time/temperature conditions of the thermal pretreatments determine the quality related aspects, independent of the heating technique used. Industrial relevance: With regard to consumer acceptance, a good quality control of fruit and vegetables is important. Food quality covers a wide range of parameters, including enzyme content, structural properties, nutritional properties, sensorial characteristics etc. This study gives an overview of the effect of blanching, which is a common preprocessing step in food processing, on quality related parameters in carrots. The data deliver integrated information on structural level as well as on nutritional level and on enzyme content. Moreover, novel thermal process technologies (microwave heating, ohmic heating), which gain more and more attention in food industry, are being considered as alternatives for conventional blanching. © 2009 Elsevier Ltd. All rights reserved.

Keywords
Food Engineering, Livsmedelsteknik
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-8696 (URN)10.1016/j.ifset.2009.05.004 (DOI)
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-07-18Bibliographically approved
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0001-8266-0528

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