Effective approaches for modulating the evolution of cheese quality attributes are needed for mitigating challenges that are associated with fluctuating supply and demand as well as with disrupt supply chain. Proteolysis is the most important and most complex cascade of events that affects the evolution of cheese quality attributes. Information about the effects of small changes in temperature during isothermal and non-isothermal aging of Cheddar cheese at temperatures lower than 10 ℃ on proteolysis has been developed to a very limited extent. The objective of the research was to age FF and RF Cheddar cheeses for six months at different isothermal and non-isothermal time-at-temperature regimes at temperature ranging from 5 to 8 ℃ and to investigate the effects of these conditions on proteolysis. Changes in the level of cheese-N fractions that are soluble at pH 4.6, soluble in 12% TCA and soluble in 5% PTA were monitored. The proteolytic cascade during aging was significantly (p < 0.05) influenced by a combined impact of the time-at-temperature details of aging and cheese composition. The highest and lowest levels of the investigated fractions were found in cheeses that had been aged isothermally at 8 and 5 ℃, respectively. In most cases, proteolysis in the FF cheeses was to a higher extent than in the RF ones. Proteolysis during non-isothermal aging was significantly affected by the aging regime in a time-at-temperature-specific manner (p < 0.05). The results can offer new opportunities for modulating the rate of cheese aging. The demonstrated significant effect of a very small change in aging temperature on proteolysis during cheese aging also highlights the critical importance of establishing and maintaining isotropic temperature distribution in cheese aging rooms.

The evolution of Cheddar cheese flavor and texture is highly dependent on its proteolytic state however, Cheddar cheese is marketed based on its chronological age. Information about the proteolytic age of commercial Cheddar cheese of a given age almost does not exist. The present research challenged the merit of marketing Cheddar cheese according to its chronological age. Full-fat (FF) and Reduced-fat (RF) Cheddar cheeses, of identical chronological age, were aged for 180 days at 5 ℃ and the progression of the proteolytic cascade was investigated and quantified. The accumulation of the cheese N fractions that are soluble at pH 4.6 (4.6SN), soluble in 12% tri-chloroacetic acid (12TCASN), and soluble in 5% phospho-tungstic acid (5PTASN) was quantified along with the accumulation of free L-Glutamic acid (L-Glu). Results indicated that both FF and RF cheeses exhibited very significant among-cheeses differences in accumulation of the investigated fractions (p < 0.05). These significant differences were related to both the concentration of the fractions and the rate at which they accumulated. The results thus reflected significant among-cheeses differences in the inherent proteolytic potential of the cheeses as well as in its manifestation during aging. Results clearly indicated that the chronological age of the investigated cheeses did not reflect their proteolytic age. The results highlighted the need to market Cheddar cheese based on some proteolysis-related quantitative parameters.

Citation: Moshe Rosenberg. 2021: Journal summary 2020 from Editor in Chief, AIMS Agriculture and Food, 6(2): 677-678. doi: 10.3934/agrfood.2021040

The effects of wall composition and heat treatment on the formation and properties of core-in-wall emulsions (CIWEs) consisting of whey protein-coated milkfat (AMF) droplets and a dispersion of non-fat milk solids (MSNF) were investigated. Microcapsules were prepared by spray drying these CIWEs. The d3.2 of the CIWEs ranged from 0.36 to 0.54 μm. Surface excess of the CIWEs ranged from 1.39 to 6.57 mg/m2, and was influenced by concentration of whey proteins and heat treatment (30 min at 90 °C). Results indicated a preferential adsorption of β-lg at the O/W interface. Whey proteins accounted for up to 90% of the proteins adsorbed at the O/W interface. The core retention during spray drying ranged from 90.3% to 97.6% and microencapsulation efficiency ranged from 77.9% to 93.3%. The microcapsules exhibited an excellent long-term oxidative stability at 20 and 30 °C that was superior to that of microcapsules consisting of milkfat and MSNF, where the O/W interface was populated mainly by caseins. The superior oxidative stability could be attributed to the formation of dense whey-proteins-based films at the O/W interfaces of the CIWEs that isolated the core domains from the environment. The results open new opportunities in developing highly stable lipids-containing microcapsules and dairy powders.

Citation: Moshe Rosenberg. Journal summary 2019 from Editor in Chief[J]. AIMS Agriculture and Food, 2020, 5(2): 286-287. doi: 10.3934/agrfood.2020.2.286

This research describes an enhance-fluidity liquid extraction process for extracting total phenolic compounds (TPC) from spent blackberry pulp (SBP) using a modified solvent (CO2-ethanol mixture). Effects of particle size (from 1,400 to 180 mu m), pressure (150-300 bar), and cosolvent (ethanol)-to-solid ratio (64, 128, and 192 mL ethanol/32 g solid) on the extraction of TPC at 40 degrees C were investigated. Experimental data was processed using the Sovova's model to obtain the solubility of TPC in the modified solvent. The Peng-Robinson equation of state was used to correlate the solubility of phenolic compounds at high pressures. Results indicated that particle sizes ranging from 600 to 850 mu m and pressure of 300 bar allowed obtaining extracts with higher antioxidant activity (94.71% of inhibition) and TPC content (11.59 mg GA/g SBP). High pressure and the modified solvent increased the solubility up to 3.4 x 10(-4) (mol fraction).

Citation: Moshe Rosenberg. Journal summary 2018 from Editor in Chief[J]. AIMS Agriculture and Food, 2019, 4(1): 163-164. doi: 10.3934/agrfood.2019.1.163

Citation: Moshe Rosenberg. Journal summary 2017 from Editor in Chief[J]. AIMS Agriculture and Food, 2018, 3(1): 64-65. doi: 10.3934/agrfood.2018.1.64

Microencapsulation allows entrapment, protection and delivery of sensitive desired nutrients and other food ingredients and compounds. The research has investigated the encapsulation, by spray drying (SD), of a model oil in wall systems consisting of blends of wheat proteins isolate (WHPI) and maltodextrins (MD, DE 5 or 15) or corn syrup solids (CSS, DE 24). Wall solutions contained 2.5-10% (w/w) WHPI and 17.5-10% (w/w) MD or CSS. Oil load in core-in-wall emulsions (CIWE) ranged from 25 to 75% (w/w). Mean particle diameter in CIWE was smaller than 0.5 um. Surface excess in the CIWE ranged from 1.544 to 6.497 mg/mL and was influenced (p < 0.05) by the composition of the CIWE. Microcapsules exhibited structural characteristics that are typical to spray dried microcapsules and a limited extent of surface indentation. In all cases, the protein-coated lipid droplets were embedded throughout the wall matrices and no visible cracks connecting the core domains with the environment could be detected. Core retention during microencapsulation ranged from 77.7 to 97.2% and was governed by a combined influence of the wall composition and wall-to core ratio (p < 0.05). Microencapsulation efficiency, MEE, ranged from 11.71 to 97.79% and was significantly (p < 0.05) affected by the combined influence of the composition of the wall matrices, the DE value of the COH and by the wall-to-core ratio in the OWE. Results indicated that wall solutions containing 2.5-10% WHPI and 17.5-10% maltodextrins can offer opportunities for microencapsulation, by spray drying, of high oil load. Results thus open a new horizon for utilization of WHPI as microencapsulating agent in food applications.

Microencapsulation allows for the entrapment, protection, and delivery of sensitive and/or active desired nutrients and ingredients as well as biologically-active agents. The microencapsulating properties of wall solutions (WS) containing 2.5–10% (w/w) wheat proteins isolate (WHPI) and 17.5–10% (w/w) lactose were investigated. Core-in-wall-emulsions (CIWEs) consisting of the WS and soy oil were prepared at a wall-to-core (W:C) ratio ranging from 25:75 to 75:25 (w/w). Microcapsules were prepared by spray-drying the CIWEs. The CIWEs had a mean particle diameter smaller than 0.5 µm and surface excess that ranged from 1.59 to 5.32 mg/m2. In all cases, microcapsules with smooth outer surfaces that exhibited only limited surface indentation were obtained. The core, in the form of protein-coated lipid droplets, was embedded throughout the wall matrices. In all but one case, core retention was higher than 83%, and in 50% of the cases, it was higher than 90%. Core retention was significantly influenced the composition of the WS and by W:C ratio (p < 0.05). Except for two cases, microcapsules exhibited very limited core extractability. The microencapsulation efficiency was >90% and was influenced, to a certain degree, by the composition of the CIWEs. Results indicated the potential for utilizing wall systems consisting of WHPI and lactose as effective and highly functional microencapsulating agents in food and related applications.

This research investigated and evaluated a biorefinery for processing avocado Hass variety into microencapsulated phenolic compounds extract, ethanol, oil and xylitol. Avocado was first characterized for its potential valuable compounds; then, the techno-economic and environmental aspects of the biorefinery were developed and finally the total production costs and potential environmental impact of the proposed biorefinery were investigated. Four scenarios of the biorefinery were evaluated with different extent of mass and energy integration as well as the incorporation of a cogeneration system. Results indicated that the main fatty acid in the pulp of the investigated avocado variety was oleic acid (50.96%) and that this fruit contained significant amount of holocellulose (52.88% and 54.36% in the peel and seed, respectively). Techno-economic and environmental assessment suggested an attractive opportunity for a biorefinery for complete utilization of the avocado fruit as well the importance of the level of integration.

This work investigated a model biorefinery for producing phenolic compounds extract, ethanol and xylitol from spent blackberry pulp (SBP). The biorefinery was investigated according to four potential scenarios including mass and heat integrations as well as cogeneration system for supplying part of the energy requirements in the biorefinery. The investigated SBP had 61.54% holocellulose; its total phenolic compounds was equivalent to 2700mg of gallic acid/100g SBP, its anthocyanins content was 126.41mg/kg of SBP and its total antioxidant activity was 174.8μmol TE/g of SBP. The economic analysis revealed that the level of integration in the biorefinery significantly affected the total production cost. The sale-to-total-production-cost ratio indicated that both, mass and heat integrations are of importance relevance. The cost of supplies (enzymes and reagents) had the most significant impact on the total production cost and accounted between 46.72 and 58.95% of the total cost of the biorefinery.