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\n\n \n \n \n \n \n \n Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review.\n \n \n \n \n\n\n \n Ranasinghe, M.; Manikas, I.; Maqsood, S.; and Stathopoulos, C.\n\n\n \n\n\n\n
Sustainability, 14(2): 605. January 2022.\n
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\n\n \n \n ![\"Date](\"//bibbase.org/img/filetypes/link.svg\"\n\t "\\"Paper\\"\n\t")
Paper\n \n \n\n \n \n doi\n \n \n\n \n link\n \n \n\n bibtex\n \n\n \n \n \n abstract \n \n\n \n\n \n \n \n \n \n \n \n\n \n \n \n\n\n\n
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@article{ranasinghe_date_2022,\n\ttitle = {Date {Components} as {Promising} {Plant}-{Based} {Materials} to {Be} {Incorporated} into {Baked} {Goods}—{A} {Review}},\n\tvolume = {14},\n\tissn = {2071-1050},\n\turl = {https://www.mdpi.com/2071-1050/14/2/605},\n\tdoi = {10.3390/su14020605},\n\tabstract = {Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10\\% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.},\n\tlanguage = {en},\n\tnumber = {2},\n\turldate = {2023-06-02},\n\tjournal = {Sustainability},\n\tauthor = {Ranasinghe, Meththa and Manikas, Ioannis and Maqsood, Sajid and Stathopoulos, Constantinos},\n\tmonth = jan,\n\tyear = {2022},\n\tpages = {605},\n}\n\n\n
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\n Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.\n
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\n\n \n \n \n \n \n \n Functional Oligosaccharides Derived from Fruit-and-Vegetable By-Products and Wastes.\n \n \n \n \n\n\n \n Chockchaisawasdee, S.; and Stathopoulos, C. E.\n\n\n \n\n\n\n
Horticulturae, 8(10): 911. October 2022.\n
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\n\n \n \n Paper\n \n \n\n \n \n doi\n \n \n\n \n link\n \n \n\n bibtex\n \n\n \n \n \n abstract \n \n\n \n\n \n \n \n \n \n \n \n\n \n \n \n\n\n\n
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@article{chockchaisawasdee_functional_2022,\n\ttitle = {Functional {Oligosaccharides} {Derived} from {Fruit}-and-{Vegetable} {By}-{Products} and {Wastes}},\n\tvolume = {8},\n\tissn = {2311-7524},\n\turl = {https://www.mdpi.com/2311-7524/8/10/911},\n\tdoi = {10.3390/horticulturae8100911},\n\tabstract = {Industrial-scale food manufacturing generates high quantity of fruit-and-vegetable solid by-product and waste streams (FVSW) which have become a challenge to the environment post-production. Due to this, proposals for a better use of resources to reduce the environmental burden and to promote a circular economy have been introduced. Reintroducing discarded materials back into the production through the recovery of valuable components or through the conversion into value-added ingredients is one approach attracting strong interest in research. FVSW is rich in lignocellulosic materials which can be reused to produce bioactive ingredients. This review highlights the potential use of FVSW as low-cost raw materials and describes the valorisation of FVSW for the production of functional oligosaccharides. The focus is on the production technologies of the main functional oligosaccharides, namely pectic-oligosaccharides, inulin and fructooligosaccharides, xylooligosaccharides, and isomaltooligosaccharides.},\n\tlanguage = {en},\n\tnumber = {10},\n\turldate = {2023-06-02},\n\tjournal = {Horticulturae},\n\tauthor = {Chockchaisawasdee, Suwimol and Stathopoulos, Constantinos E.},\n\tmonth = oct,\n\tyear = {2022},\n\tpages = {911},\n}\n\n\n
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\n Industrial-scale food manufacturing generates high quantity of fruit-and-vegetable solid by-product and waste streams (FVSW) which have become a challenge to the environment post-production. Due to this, proposals for a better use of resources to reduce the environmental burden and to promote a circular economy have been introduced. Reintroducing discarded materials back into the production through the recovery of valuable components or through the conversion into value-added ingredients is one approach attracting strong interest in research. FVSW is rich in lignocellulosic materials which can be reused to produce bioactive ingredients. This review highlights the potential use of FVSW as low-cost raw materials and describes the valorisation of FVSW for the production of functional oligosaccharides. The focus is on the production technologies of the main functional oligosaccharides, namely pectic-oligosaccharides, inulin and fructooligosaccharides, xylooligosaccharides, and isomaltooligosaccharides.\n
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\n\n \n \n \n \n \n \n The Potential Application of Pickering Multiple Emulsions in Food.\n \n \n \n \n\n\n \n Klojdová, I.; and Stathopoulos, C.\n\n\n \n\n\n\n
Foods, 11(11): 1558. May 2022.\n
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\n\n \n \n Paper\n \n \n\n \n \n doi\n \n \n\n \n link\n \n \n\n bibtex\n \n\n \n \n \n abstract \n \n\n \n\n \n \n \n \n \n \n \n\n \n \n \n\n\n\n
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@article{klojdova_potential_2022,\n\ttitle = {The {Potential} {Application} of {Pickering} {Multiple} {Emulsions} in {Food}},\n\tvolume = {11},\n\tissn = {2304-8158},\n\turl = {https://www.mdpi.com/2304-8158/11/11/1558},\n\tdoi = {10.3390/foods11111558},\n\tabstract = {Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.},\n\tlanguage = {en},\n\tnumber = {11},\n\turldate = {2023-06-02},\n\tjournal = {Foods},\n\tauthor = {Klojdová, Iveta and Stathopoulos, Constantinos},\n\tmonth = may,\n\tyear = {2022},\n\tpages = {1558},\n}\n\n\n
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\n Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.\n
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\n\n \n \n \n \n \n \n W/o/w multiple emulsions: A novel trend in functional ice cream preparations?.\n \n \n \n \n\n\n \n Klojdová, I.; and Stathopoulos, C.\n\n\n \n\n\n\n
Food Chemistry: X, 16: 100451. December 2022.\n
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\n\n \n \n Paper\n \n \n\n \n \n doi\n \n \n\n \n link\n \n \n\n bibtex\n \n\n \n\n \n\n \n \n \n \n \n \n \n\n \n \n \n\n\n\n
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@article{klojdova_wow_2022,\n\ttitle = {W/o/w multiple emulsions: {A} novel trend in functional ice cream preparations?},\n\tvolume = {16},\n\tissn = {25901575},\n\tshorttitle = {W/o/w multiple emulsions},\n\turl = {https://linkinghub.elsevier.com/retrieve/pii/S2590157522002498},\n\tdoi = {10.1016/j.fochx.2022.100451},\n\tlanguage = {en},\n\turldate = {2023-06-02},\n\tjournal = {Food Chemistry: X},\n\tauthor = {Klojdová, Iveta and Stathopoulos, Constantinos},\n\tmonth = dec,\n\tyear = {2022},\n\tpages = {100451},\n}\n\n\n
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\n\n \n \n \n \n \n \n Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder.\n \n \n \n \n\n\n \n Najjar, Z.; Alkaabi, M.; Alketbi, K.; Stathopoulos, C.; and Ranasinghe, M.\n\n\n \n\n\n\n
Foods, 11(3): 305. January 2022.\n
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\n\n \n \n Paper\n \n \n\n \n \n doi\n \n \n\n \n link\n \n \n\n bibtex\n \n\n \n \n \n abstract \n \n\n \n \n \n 1 download\n \n \n\n \n \n \n \n \n \n \n\n \n \n \n\n\n\n
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@article{najjar_physical_2022,\n\ttitle = {Physical {Chemical} and {Textural} {Characteristics} and {Sensory} {Evaluation} of {Cookies} {Formulated} with {Date} {Seed} {Powder}},\n\tvolume = {11},\n\tissn = {2304-8158},\n\turl = {https://www.mdpi.com/2304-8158/11/3/305},\n\tdoi = {10.3390/foods11030305},\n\tabstract = {Date seeds are a major waste product that can be utilised as a valuable and nutritional material in the food industry. The aim of the present study was to improve cookies quality in terms of functional and textural value and assess the effect of date seed powder flour substitution on the physical and chemical characteristics of cookies. Three substitution levels (2.5, 5 and 7.5\\%) of flour by fine date seed powder from six varieties locally named Khalas, Khinaizi, Sukkary, Shaham, Zahidi and Fardh were prepared. Two types of flour were used (white flour and whole wheat) at two different baking temperatures: 180 and 200 °C. The incorporation of date seed had no or slight effect on moisture, ash, fat and protein content of the baked cookies. On the other hand, incorporation significantly affected the lightness and hardness of cookies; the higher level of addition, the darker and crispier the resulting cookies. The sensory analysis indicated that the produced cookies were acceptable in terms of smell, taste, texture and overall acceptability. The results indicate that the most acceptable cookies across all evaluated parameters were produced using whole wheat flour with 7.5\\% levels of date seed powder using Khalas and Zahidi varieties. Overall, the analysis indicated that cookies with acceptable physical characteristics and an improved nutritional profile could be produced with partial replacement of the white/whole wheat flour by date seed powder.},\n\tlanguage = {en},\n\tnumber = {3},\n\turldate = {2023-06-02},\n\tjournal = {Foods},\n\tauthor = {Najjar, Zein and Alkaabi, Maitha and Alketbi, Khulood and Stathopoulos, Constantinos and Ranasinghe, Meththa},\n\tmonth = jan,\n\tyear = {2022},\n\tpages = {305},\n}\n\n
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\n Date seeds are a major waste product that can be utilised as a valuable and nutritional material in the food industry. The aim of the present study was to improve cookies quality in terms of functional and textural value and assess the effect of date seed powder flour substitution on the physical and chemical characteristics of cookies. Three substitution levels (2.5, 5 and 7.5%) of flour by fine date seed powder from six varieties locally named Khalas, Khinaizi, Sukkary, Shaham, Zahidi and Fardh were prepared. Two types of flour were used (white flour and whole wheat) at two different baking temperatures: 180 and 200 °C. The incorporation of date seed had no or slight effect on moisture, ash, fat and protein content of the baked cookies. On the other hand, incorporation significantly affected the lightness and hardness of cookies; the higher level of addition, the darker and crispier the resulting cookies. The sensory analysis indicated that the produced cookies were acceptable in terms of smell, taste, texture and overall acceptability. The results indicate that the most acceptable cookies across all evaluated parameters were produced using whole wheat flour with 7.5% levels of date seed powder using Khalas and Zahidi varieties. Overall, the analysis indicated that cookies with acceptable physical characteristics and an improved nutritional profile could be produced with partial replacement of the white/whole wheat flour by date seed powder.\n
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