Erick Saldaña

Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)

The current lifestyle and a greater awareness of the benefits of proper nutrition demand requirements for products offered in the market, being very important the safety, sensory attributes and composition of these respect to the benefits from their constituents, which in most of cases can only be assessed using techniques that require high investment of human, technological and time resources. This has caused the food industry to seek to develop products, besides the aforementioned requirements, which use technologies with less product loss during the analysis. Of all the available options, hyperspectral imaging technology is shown as one of the most promising alternatives, being a nondestructive analysis technology that can easily engage in productive processes. In this review, we collect the most important studies conducted using the hyperspectral imaging technology in assessing the quality and safety of food products, such as fruits and vegetables, legumes, cereals, meats, dairy and egg products.

Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger

Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical and sensory characteristics of low-fat burgers. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple byproduct (PA), canola oil (CO), pineapple byproduct and canola oil (PC). Higher water and fat retention and lower cooking loss and diameter reduction were found in burgers with byproduct addition. In raw burgers, byproduct incorporation reduced L*, a*, and C* values, but these alterations were masked after cooking, leading to products similar to CN. Low-fat treatments were harder, chewier, and more cohesive than full-fat burgers. However, in Warner Bratzler shear measurements, PA and PC were as tender as CN. In QDA, no difference was found between CN and PC. Pineapple byproducts along with canola oil are promising fat replacers in beef burgers. In order to increase the feasibility of use of pineapple byproduct in the meat industry, alternative processes of byproduct preparation should be evaluated in future studies.

Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids

Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the formulations. Furthermore, lipid oxidation values were not significant for treatments as regards the type and quantity of fat used while the use of sodium alginate and guar gum reduced the amounts of liquid released after cooking. Animal fat substitution does cause, however, a difference in overall sensorial perception compared with non-substituted products. The results confirm the viability of substituting vegetal fat for animal fat.

Sensory and physicochemical characteristics of low sodium salami

The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl2 which varied from 5 g kg−1 to 10 g kg−1 and two controls containing high (25 g kg−1) and low (10 g kg−1) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on “just-about-right” (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl2) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.

Antioxidant Capacity of Binary and Ternary Mixtures of Orange, Grape, and Starfruit Juices

Background: The growing interest in new functional foods with special characteristics and health properties has led to the development of new beverages based on fruit juice mixtures. The proliferation of ready-to-drink beverages has driven the market to focus its interest on these products. The aim of this study was to evaluate the antioxidant capacity of mixtures formed by orange (Citrus sinensis L. var. Washington navel), grape (Vitis vinifera L. var. Lavallet Alfonso) and starfruit (Averrhoa carambola L. var. Golden Star) juices. Methods: Samples were prepared with different proportions of each juice according to simplex centroid mixture design (SCMD). The antioxidant capacity of each sample was determined by 2,2 - diphenyl -1 - picrylhydrazyl (DPPH) radical scavenging ability in vitro and expressed as the amount of sample needed to scavenge 50% of the DPPH (IC50). Results: The antioxidant capacity was higher in treatments of mixtures of these fruits than those who used pure juices, indicating binary mixtures of orange and starfruit juices and also ternary mixtures including grape juice in different proportion presents higher antioxidant capacity than pure juices. Conclusion: These results provide important information for the juice industry, an industry that could design mixtures of fruit juices instead of pure juice, with the intention to improve their functional properties.

Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics

This work explained how the intrinsic properties of beans affects the hydration process. For that, different properties of six cultivars of carioca bean (a variety of common bean) were analyzed to verify the correlation with their hydration kinetics characteristics (hydration rate, lag phase time and equilibrium moisture content), using a Multiple Factorial Analysis (MFA): the chemical composition (starch, protein, lipids, minerals (Mg, P, S, K, Ca, Mn, Fe, Cu, Zn), functional groups from the seed coat analyzed by FT-IR), physical properties (size, 1000 grain weight, seed coat thickness, energy to penetrate the bean) and microstructure. Only few properties correlated with the hydration kinetics characteristics of the studied bean, comprising both composition and structure. The fat content, potassium content, specific surface, and the protein to lipids ratio correlated with the lag phase time, which is related with the seed coat impermeability to water. The necessary energy to perforate the seed coat correlated negatively with the hydration rate. It was concluded that the hydration of beans process is a complex phenomenon and that despite being from the same variety of legume, any change due to agronomic enhancement may affect their hydration process kinetics.