Sustainable Innovation in Food Product Design (Food Engineering Series)

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