Food and Nutritional Sciences - Journal Articles

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    A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages
    (Elsevier Ltd, 2019) Kelleher, Clodagh M.; Tobin, John T.; O'Mahony, James A.; Kelly, Alan L.; O'Callaghan, Donal J.; McCarthy, Noel A.; Department of Agriculture, Food and the Marine; Teagasc
    Direct supersonic steam injection, direct steam infusion, and indirect tubular heating were each applied to protein-enriched skim milk-based beverages with 4, 6 and 8% (w/w) total protein, and the effect of final heat temperature on the physical properties of these beverages was investigated. Supersonic steam injection resulted in significantly lower levels of denaturation of β-lactoglobulin (34.5%), compared to both infusion (76.3%) and tubular (97.1%) heating technologies. Viscosity, particle size and accelerated physical stability of formulations did not differ significantly between the heating technologies, while noticeable colour differences due to heat treatment (mainly attributed to increasing b* value) were observed, particularly for tubular heating. Overall, the extent of protein denaturation in high-protein dairy products was significantly influenced by the particular heating technology applied. The application of supersonic steam injection technology, with rapid heating and high shear characteristics, may enable differenciated product characteristics for ready-to-drink ambient-delivery high-protein dairy beverages. Industrial relevance: The design and application of novel direct supersonic steam injection technology was comprehensively studied and found to provide significant benefits over direct steam infusion and indirect tubular heating technologies for skim milk-based protein beverages. This type of injection heating system resulted in heat-treated formulations with lower levels of denatured whey proteins, compared to tubular and infusion heating, offering an alternative opportunity to the industry in terms of producing shelf-stable dairy protein beverages. © 2019 Elsevier Ltd
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    Influence of herd diet on the metabolome of Maasdam cheeses
    (Elsevier Ltd, 2019) Panthi, Ram R.; Sundekilde, Ulrik K.; Kelly, Alan L.; Hennessy, Deirdre; Kilcawley, Kieran N.; Mannion, David T.; Fenelon, Mark A.; Sheehan, Jeremiah J.; Dairy Levy Trust FundDairy Research Ireland
    The untargeted metabolic profiles of ripened Maasdam cheese samples prepared from milk derived from three herd groups, fed: (1) indoors on total mixed ration (TMR), or outdoors on (2) grass only pasture (GRA) or (3) grass and white clover pasture (CLO) were studied using high resolution nuclear magnetic resonance (1H NMR), high resolution magic angle spinning nuclear magnetic resonance (1H HRMAS NMR) and headspace (HS) gas chromatography mass spectrometry (GC-MS). A total of 31 compounds were identified using 1H NMR and 32 volatile compounds including 7 acids, 5 esters, 4 alcohols, 4 ketones, 4 sulfur compounds, 2 aldehydes, 3 hydrocarbons, 2 terpenes and a lactone were identified using GC–MS in Maasdam cheeses ripened for 97-d. On comparing the 1H NMR metabolic profiles, TMR-derived cheese had higher levels of citrate compared to GRA-derived cheese. The toluene content of cheese was significantly higher in GRA or CLO compared to TMR cheeses and dimethyl sulfide was identified only in CLO-derived cheese samples as detected using HS GC–MS. These compounds are proposed as indicator compounds for Maasdam cheese derived from pasture-fed milk. Clear differences between outdoor or indoor feeding systems in terms of cheese metabolites were detected in the lipid phase, as indicated by principal component analysis (PCA) from 1H HRMAS NMR spectra, although differences based on PCA of all 1H NMR spectra and HS-GC–MS were less clear. Overall, this study presented the metabolite profile and identified specific compounds which may be useful for discriminating between ripened Maasdam cheese and related cheese varieties manufactured from indoor or outdoor herd-feeding systems. © 2019 Elsevier Ltd
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    Sensory optimisation of salt-reduced corned beef for different consumer segments
    (Elsevier Ltd, 2019) Conroy, Paula M.; O'Sullivan, Maurice G.; Hamill, Ruth M.; Kerry, Joseph P.; Department of Agriculture, Food and the Marine, Ireland; Australian Government
    The study objectives were to determine assessors' (n = 256) preference for corned beef, produced with sequential reductions in NaCl concentrations and to determine if preference was affected by assessor age. The use of a salt replacer such as potassium lactate was also assessed. The youngest age cohort disliked samples containing the highest level of NaCl, whereas the oldest age cohort did not detect differences between samples. The most negatively perceived sample was the control, suggesting that NaCl levels added to commercial corned beef are currently too high for consumer acceptance. All age cohorts, with the exception of the 65–74 age cohort, accepted corned beef samples possessing NaCl levels closest to the FSAI target (1.63 g/100 g). No major sensory differences were noted between samples with and without potassium lactate by the ≥65 age cohort. Potassium lactate may be added to corned beef without affecting sensory attributes, whilst enhancing nutritional content. Assessors of varying age groups have differing preferences for certain NaCl levels and salt replacers.
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    Pectin as a biopolymer source for packaging films using a circular economy approach: Origins, extraction, structure and films properties
    (Elsevier, 2023-12) Butler, Ian P.; Banta, Russel A.; Tyuftin, Andrey A.; Holmes, Justin D.; Pathania, Shivani; Kerry, Joseph P.; Department of Agriculture, Food and the Marine, Ireland; Food Institutional Research Measure
    The world currently faces a looming crisis, with both energy production and packaging manufacturing inextricably tied to the availability of oil. No biomaterial exists with sufficient universal properties to replace synthetic plastics. To date, research into renewable materials has remained largely focused on a select few biopolymers. Current research into the next generation biomaterials focuses on existing, sustainable, waste streams as a source of renewable polymers. Pectin, the focus of this current review, is a relatively cheap, widely available polysaccharide, usually extracted from apple pomace and fruit extracts. While widely employed in food products as a hydrocolloid, pectin has still not been widely investigated as a potential packaging material. In this review, the structure of pectin and its extraction are outlined, and the future of pectin within the compostable packaging field is established. The ramifications of failing to address the correct environmental measures and achieve a balanced carbon cycle are unavoidable. Identifying and utilizing what is currently described as waste or under-utilised, yet sustainable, materials which could reduce our dependence on oil is crucial. The established position of pectin in the food industry, and its processability on a commercial scale, give pectin significant advantage over alternative biopolymer materials for potential use in food packaging applications.
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    Optimising the acceptability of reduced-salt ham with flavourings using a mixture design
    (Elsevier Ltd, 2019) Delgado-Pando, Gonzalo; Allen, Paul; Kerry, Joe P.; O'Sullivan, Maurice G.; Hamill, Ruth M.; Department of Agriculture, Food and the Marine, Ireland
    The objective of this study was to optimise the acceptability of reduced-salt cooked ham containing a mixture of glycine and yeast extract as flavourings by using response surface methodology. Twelve different formulations were prepared with varying levels of salt and the two flavourings, according to a mixture design. The sensory properties were assessed along with the instrumental texture and colour. A multiple factor analysis showed that higher scores in tenderness, saltiness and juiciness were positively correlated, whereas instrumental hardness and chewiness were negatively correlated with acceptability. Response surface plots and optimisation software allowed the inference of two optimised formulations: HO1 with 1.3% salt and yeast extract content of 0.33%; and HO2 with 1.27% salt, 0.2% yeast extract and 0.16% glycine. A panel of 100 consumers found no significant differences in overall acceptability when both were compared to a control (1.63% salt). These results show it is possible to manufacture consumer accepted cooked ham with up to 20% salt reduction. © 2019