Pub Date : 2022-09-23DOI: 10.21603/2308-4057-2022-2-537
Nehaa Baskar, Sabitha Varadharajan, Mathushree Rameshbabu, Sudha Ayyasamy, S. Velusamy
Fermented drinks are regarded as healthy food due to their probiotic nature. Vegan consumers who choose sustainable diet and people allergic to dairy products demand alternatives for dairy products. We aimed to develop a non-dairy plant-based yogurt from peanut, oats, and coconut milk. Yogurt was formulated with addition of sugar, corn starch, pectin, and xanthan gum. Simplex-lattice mixture design was applied to optimize the composition of the yogurt and achieve the desired rheological properties, sensory attributes, and syneresis rate. Our results revealed that the formulation containing 7.13 mL of peanut milk, 10 mL of oats milk, and 7.86 mL of coconut milk showed low syneresis rate, desired viscosity and flow behavior, as well as high overall acceptability. We found that increased amounts of peanut and oats milk improved the product’s viscosity due to high protein contents. However, coconut milk enhanced the taste and flavor of the yogurt. Flow behavior depended on viscosity and stabilizers used in accordance with the power law model. Syneresis rate was influenced by the viscosity of the yogurt. The utilization of corn starch, pectin, and xanthan gum not only improved the texture but also helped achieve the desired viscosity and flow behavior. The nutrient composition, physicochemical properties, and high sensory characteristics of the yogurt based on peanut, oats, and coconut milk allow using it as a cow milk alterative in the diet of people with lactose intolerance.
{"title":"Development of plant-based yogurt","authors":"Nehaa Baskar, Sabitha Varadharajan, Mathushree Rameshbabu, Sudha Ayyasamy, S. Velusamy","doi":"10.21603/2308-4057-2022-2-537","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-537","url":null,"abstract":"Fermented drinks are regarded as healthy food due to their probiotic nature. Vegan consumers who choose sustainable diet and people allergic to dairy products demand alternatives for dairy products. We aimed to develop a non-dairy plant-based yogurt from peanut, oats, and coconut milk. \u0000Yogurt was formulated with addition of sugar, corn starch, pectin, and xanthan gum. Simplex-lattice mixture design was applied to optimize the composition of the yogurt and achieve the desired rheological properties, sensory attributes, and syneresis rate. \u0000Our results revealed that the formulation containing 7.13 mL of peanut milk, 10 mL of oats milk, and 7.86 mL of coconut milk showed low syneresis rate, desired viscosity and flow behavior, as well as high overall acceptability. We found that increased amounts of peanut and oats milk improved the product’s viscosity due to high protein contents. However, coconut milk enhanced the taste and flavor of the yogurt. Flow behavior depended on viscosity and stabilizers used in accordance with the power law model. Syneresis rate was influenced by the viscosity of the yogurt. The utilization of corn starch, pectin, and xanthan gum not only improved the texture but also helped achieve the desired viscosity and flow behavior. \u0000The nutrient composition, physicochemical properties, and high sensory characteristics of the yogurt based on peanut, oats, and coconut milk allow using it as a cow milk alterative in the diet of people with lactose intolerance.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45580395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-23DOI: 10.21603/2308-4057-2022-2-545
F. Ajayi, A. F. Ogori, Vivien O. Orede, E. Peter
The cowpea (Vigna unguiculata L.) is a legume produced and consumed all over Africa and especially in Nigeria. These beans are a major source of protein in the region. The cowpea weevil (Callosobruchus maculatus L.) is a major pest that affects cowpea seeds. Therefore, cowpea farmers need effective non-toxic pesticides to replace synthetic chemicals. The present research tested the effect of Balanites aegyptiaca L. essential oil on cowpea weevils. This research quantified weevil proliferation and cowpea seed qualities. The samples were treated with 5, 10, and 15 mL of B. aegyptiaca essential oil diluted in 1 mL of acetone and stored in five storage materials, i.e., jute bags, polythene bags, sacks, plastic containers, and glass bottles. The study featured a completely randomized design with three replications of each treatment: treatment time – 90 days, storage temperature – 30 ± 5°C, check – 0.125 g of aluminum phosphide, control – acetone. B. aegyptiaca essential oil proved to be an effective insecticide against cowpea weevils. The treatment achieved 100% mortality rate at 10 and 15 mL of B. aegyptiaca essential oil after 72 h of exposure in glass bottles, plastic containers, and jute bags. In addition, B. aegyptiaca essential oil demonstrated a potent activity against oviposition and survival of immature cowpea weevils. Cowpea seeds packaged in glass bottles, plastics containers, and jute bags showed significantly less damage than those stored in sacks and polythene bags. Glass bottles were the best storage material in terms of safety and shelf stability, followed by plastic containers and jute bags. B. aegeptica essential oil has potent insecticidal properties and can be used as pest control during grain storage.
{"title":"Synergistic effect of Balanites aegyptiaca essential oil and storage materials on cowpea seeds","authors":"F. Ajayi, A. F. Ogori, Vivien O. Orede, E. Peter","doi":"10.21603/2308-4057-2022-2-545","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-545","url":null,"abstract":"The cowpea (Vigna unguiculata L.) is a legume produced and consumed all over Africa and especially in Nigeria. These beans are a major source of protein in the region. The cowpea weevil (Callosobruchus maculatus L.) is a major pest that affects cowpea seeds. Therefore, cowpea farmers need effective non-toxic pesticides to replace synthetic chemicals. The present research tested the effect of Balanites aegyptiaca L. essential oil on cowpea weevils. \u0000This research quantified weevil proliferation and cowpea seed qualities. The samples were treated with 5, 10, and 15 mL of B. aegyptiaca essential oil diluted in 1 mL of acetone and stored in five storage materials, i.e., jute bags, polythene bags, sacks, plastic containers, and glass bottles. The study featured a completely randomized design with three replications of each treatment: treatment time – 90 days, storage temperature – 30 ± 5°C, check – 0.125 g of aluminum phosphide, control – acetone. \u0000B. aegyptiaca essential oil proved to be an effective insecticide against cowpea weevils. The treatment achieved 100% mortality rate at 10 and 15 mL of B. aegyptiaca essential oil after 72 h of exposure in glass bottles, plastic containers, and jute bags. In addition, B. aegyptiaca essential oil demonstrated a potent activity against oviposition and survival of immature cowpea weevils. Cowpea seeds packaged in glass bottles, plastics containers, and jute bags showed significantly less damage than those stored in sacks and polythene bags. Glass bottles were the best storage material in terms of safety and shelf stability, followed by plastic containers and jute bags. \u0000B. aegeptica essential oil has potent insecticidal properties and can be used as pest control during grain storage.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44202700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-23DOI: 10.21603/2308-4057-2022-2-538
Irina A. Gribkova, M. Eliseev, M. Zakharov, O. Kosareva, V. Zakharova
The present article introduces the problem of determining the general structure of beer as a complex system of related biomolecules. The objective was to establish the correlation of various quantities of organic compounds in beer formulation. The research featured samples of filtered pasteurized beer obtained from a retail chain shop in Moscow (Russia). The experiment relied on standard research methods, including instrumental methods of analysis, e.g., high-performance liquid chromatography (HPLC). The obtained experimental data underwent a statistical analysis using the Statistica software (StatSoft, 2016). The research established the correlation between the type of grain (barley or wheat malt) and the content of organic compounds, e.g., β-glucan, polyphenols, soluble nitrogen, etc. The research also revealed some patterns in the distribution of proteins, which served as a framework for the system of organic compounds. The distribution of thiol proteins proved to depend on the dissolution degree of the grain and was different in barley light, barley dark, and wheat malt samples. The fraction distribution of β-glucan depended on the color of the malt. In light beer samples, it concentrated in high- and medium-molecular fractions of nitrogenous substances, in dark beer – in low-molecular fractions (≤ 63%). Initial wort density and alcohol content affected the amount of catechins and total polyphenols. Nitrogenous compounds depended on the color, initial extract, and alcohol content. The nitrogenous structure and other organic compounds of beer proved to depend on protein substances. The research also revealed a number of factors that affected the fraction distribution of biomolecules in different beer sorts.
{"title":"Developing colloidal structure of beer by grain organic compounds","authors":"Irina A. Gribkova, M. Eliseev, M. Zakharov, O. Kosareva, V. Zakharova","doi":"10.21603/2308-4057-2022-2-538","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-538","url":null,"abstract":"The present article introduces the problem of determining the general structure of beer as a complex system of related biomolecules. The objective was to establish the correlation of various quantities of organic compounds in beer formulation. \u0000The research featured samples of filtered pasteurized beer obtained from a retail chain shop in Moscow (Russia). The experiment relied on standard research methods, including instrumental methods of analysis, e.g., high-performance liquid chromatography (HPLC). The obtained experimental data underwent a statistical analysis using the Statistica software (StatSoft, 2016). \u0000The research established the correlation between the type of grain (barley or wheat malt) and the content of organic compounds, e.g., β-glucan, polyphenols, soluble nitrogen, etc. The research also revealed some patterns in the distribution of proteins, which served as a framework for the system of organic compounds. The distribution of thiol proteins proved to depend on the dissolution degree of the grain and was different in barley light, barley dark, and wheat malt samples. The fraction distribution of β-glucan depended on the color of the malt. In light beer samples, it concentrated in high- and medium-molecular fractions of nitrogenous substances, in dark beer – in low-molecular fractions (≤ 63%). Initial wort density and alcohol content affected the amount of catechins and total polyphenols. Nitrogenous compounds depended on the color, initial extract, and alcohol content. \u0000The nitrogenous structure and other organic compounds of beer proved to depend on protein substances. The research also revealed a number of factors that affected the fraction distribution of biomolecules in different beer sorts.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68373110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-23DOI: 10.21603/2308-4057-2022-2-542
E. Semenov, A. Slavyanskiy, D. Mitroshina, N. Lebedeva
Sucrose crystallization depends on various thermal phenomena, which makes them an important scientific issue for the sugar industry. However, the rationale and theory of sucrose crystallization still remain understudied. Among the least described problems is the effect of time and temperature on the condensation rate of sucrose molecules on crystallization nuclei in a supersaturated sugar solution. This article introduces a physical and mathematical heat transfer model for this process, as well as its numerical analysis. The research featured a supersaturated sugar solution during sucrose crystallization and focused on the condensation of sucrose molecules on crystallization nuclei. The study involved the method of physical and mathematical modeling of molecular mass transfer, which was subjected to a numerical analysis. While crystallizing in a vacuum boiling pan, a metastable solution went through an exothermal reaction. In a supersaturated solution, this reaction triggered a transient crystallization of solid phase molecules and a thermal release from the crystallization nuclei into the liquid phase. This exogenous heat reached 39.24 kJ/kg and affected the mass transfer kinetics. As a result, the temperature rose sharply from 80 to 86 °C. The research revealed the effect of temperature and time on the condensation of solids dissolved during crystalline sugar production. The model involved the endogenous heat factor. The numerical experiment proved that the model reflected the actual process of sucrose crystallization. The obtained correlations can solve a number of problems that the modern sugar industry faces.
{"title":"Thermodynamic factor and vacuum crystallization","authors":"E. Semenov, A. Slavyanskiy, D. Mitroshina, N. Lebedeva","doi":"10.21603/2308-4057-2022-2-542","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-542","url":null,"abstract":"Sucrose crystallization depends on various thermal phenomena, which makes them an important scientific issue for the sugar industry. However, the rationale and theory of sucrose crystallization still remain understudied. Among the least described problems is the effect of time and temperature on the condensation rate of sucrose molecules on crystallization nuclei in a supersaturated sugar solution. This article introduces a physical and mathematical heat transfer model for this process, as well as its numerical analysis. \u0000The research featured a supersaturated sugar solution during sucrose crystallization and focused on the condensation of sucrose molecules on crystallization nuclei. The study involved the method of physical and mathematical modeling of molecular mass transfer, which was subjected to a numerical analysis. \u0000While crystallizing in a vacuum boiling pan, a metastable solution went through an exothermal reaction. In a supersaturated solution, this reaction triggered a transient crystallization of solid phase molecules and a thermal release from the crystallization nuclei into the liquid phase. This exogenous heat reached 39.24 kJ/kg and affected the mass transfer kinetics. As a result, the temperature rose sharply from 80 to 86 °C. \u0000The research revealed the effect of temperature and time on the condensation of solids dissolved during crystalline sugar production. The model involved the endogenous heat factor. The numerical experiment proved that the model reflected the actual process of sucrose crystallization. The obtained correlations can solve a number of problems that the modern sugar industry faces.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43488478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-23DOI: 10.21603/2308-4057-2022-2-535
I. Plotnikova, G. Magomedov, I. Zharkova, Elena Miroshnichenko, Viktor Plotnikov
Jelly is a popular confectionery product but it has a high content of easily digestible sugars, namely 70–85%. Therefore, modern confectioners are trying to develop new formulations of jelly with reduced sweetness and sugar content. One of the ways to achieve that is to use starch syrup instead of white sugar. Another benefit of starch syrup is that it can slow down the drying and staling of jelly. We studied three types of starch syrup (low-conversion, confectionery, high-conversion), glucose-fructose syrup, and sugar-free jelly samples based on them. Jelly based on sugar and confectionery syrup was used as the control sample. The main quality indicators were analyzed against standard values; the sensory parameters were determined by the descriptor-profile analysis; and water activity was measured by using a HygroPalm Rotronic hygrometer. The microbiological safety of the experimental jelly samples was assessed after 12 weeks of their storage in plastic containers. The sample based on confectionery syrup had the most optimal profile, with moderate sweetness and taste richness, good jelly-like texture, viscoelasticity, plasticity, a color similar to that of the control, and no effect of wetting or stickiness. The samples based on starch syrup had a 1.4–2.4-fold decrease in easily digestible sugars and a 1.9–3.4-fold increase in polysaccharides, compared to the control. During storage, the samples based on high-conversion starch syrup and glucose-fructose syrup were less likely to dry out than the others, with their water activity decreasing to a greater extent. The microbiological analysis after storage showed the absence of pathogenic microorganisms and coliform bacteria in three out of the four jelly samples. Using various types of starch syrup and glucose-fructose syrup instead of white sugar allows for a greater range of jelly types with different carbohydrate profiles and a longer shelf life.
{"title":"Jelly formulated with different carbohydrate profiles: Quality evaluation","authors":"I. Plotnikova, G. Magomedov, I. Zharkova, Elena Miroshnichenko, Viktor Plotnikov","doi":"10.21603/2308-4057-2022-2-535","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-535","url":null,"abstract":"Jelly is a popular confectionery product but it has a high content of easily digestible sugars, namely 70–85%. Therefore, modern confectioners are trying to develop new formulations of jelly with reduced sweetness and sugar content. One of the ways to achieve that is to use starch syrup instead of white sugar. Another benefit of starch syrup is that it can slow down the drying and staling of jelly. \u0000We studied three types of starch syrup (low-conversion, confectionery, high-conversion), glucose-fructose syrup, and sugar-free jelly samples based on them. Jelly based on sugar and confectionery syrup was used as the control sample. The main quality indicators were analyzed against standard values; the sensory parameters were determined by the descriptor-profile analysis; and water activity was measured by using a HygroPalm Rotronic hygrometer. The microbiological safety of the experimental jelly samples was assessed after 12 weeks of their storage in plastic containers. \u0000The sample based on confectionery syrup had the most optimal profile, with moderate sweetness and taste richness, good jelly-like texture, viscoelasticity, plasticity, a color similar to that of the control, and no effect of wetting or stickiness. The samples based on starch syrup had a 1.4–2.4-fold decrease in easily digestible sugars and a 1.9–3.4-fold increase in polysaccharides, compared to the control. During storage, the samples based on high-conversion starch syrup and glucose-fructose syrup were less likely to dry out than the others, with their water activity decreasing to a greater extent. The microbiological analysis after storage showed the absence of pathogenic microorganisms and coliform bacteria in three out of the four jelly samples. \u0000Using various types of starch syrup and glucose-fructose syrup instead of white sugar allows for a greater range of jelly types with different carbohydrate profiles and a longer shelf life.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42610150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-23DOI: 10.21603/2308-4057-2022-2-539
G. M. Dhakshayani, S. Priya
Microgreens are immature edible leafy greens with a higher concentration of phytonutrients than in mature leaves, which makes them a novel functional food. This research featured antioxidant, anticarcinogenic, and antidiabetic properties of coriander microgreens. Aqueous and ethanolic extractions of coriander microgreens and mature leaves underwent a phytochemical analysis of antioxidant potential using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical method and the ferric reducing antioxidant power (FRAP) assay. The analysis of antidiabetic and anticarcinogenic properties included the method of α-amylase enzyme inhibition and the MTT colorimetric assay. The screening test inferred the presence of alkaloids, terpenoids, glycosides, steroids, tannins, flavonoids, phenols, carbohydrates, and proteins in both microgreens and mature leaves. The quantitative analysis showed that the ethanolic extract of the microgreen sample exhibited higher total phenols. Total flavonoids, steroids, carbohydrates, and proteins were higher both in microgreen extracts, if compared with those of mature leaves. Ascorbic acid, chlorophyll-a, chlorophyll-b, and carotenoids demonstrated a more substantial presence in mature leaves. The gas chromatography-mass spectrometry (GC/MS) analysis of coriander microgreens revealed such bioactive compounds as thienopyrimidines, phenolic amide, imidazo pyridazine, phenolic constituents, and essential oil. Mature leaves were rich in phenolic compounds, steroids, terpenoids, essential oils, and fatty acid esters. All these substances are known for their therapeutic antioxidant, antidiabetic, and anticarcinogenic properties. The microgreen samples exhibited greater ferric reducing antioxidant power, α-amylase enzyme inhibition, and cytotoxicity activity at a lower concentration of extract than mature leaves. Coriander microgreens proved to have a promising antioxidant, anticarcinogenic, and antidiabetic potential and can be used in daily food additives.
{"title":"A comparative study of phytochemical, antioxidant, anticarcinogenic, and antidiabetic potential of coriander (Coriandrum sativum L.): Microgreen and mature plant","authors":"G. M. Dhakshayani, S. Priya","doi":"10.21603/2308-4057-2022-2-539","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-539","url":null,"abstract":"Microgreens are immature edible leafy greens with a higher concentration of phytonutrients than in mature leaves, which makes them a novel functional food. This research featured antioxidant, anticarcinogenic, and antidiabetic properties of coriander microgreens. \u0000Aqueous and ethanolic extractions of coriander microgreens and mature leaves underwent a phytochemical analysis of antioxidant potential using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical method and the ferric reducing antioxidant power (FRAP) assay. The analysis of antidiabetic and anticarcinogenic properties included the method of α-amylase enzyme inhibition and the MTT colorimetric assay. \u0000The screening test inferred the presence of alkaloids, terpenoids, glycosides, steroids, tannins, flavonoids, phenols, carbohydrates, and proteins in both microgreens and mature leaves. The quantitative analysis showed that the ethanolic extract of the microgreen sample exhibited higher total phenols. Total flavonoids, steroids, carbohydrates, and proteins were higher both in microgreen extracts, if compared with those of mature leaves. Ascorbic acid, chlorophyll-a, chlorophyll-b, and carotenoids demonstrated a more substantial presence in mature leaves. The gas chromatography-mass spectrometry (GC/MS) analysis of coriander microgreens revealed such bioactive compounds as thienopyrimidines, phenolic amide, imidazo pyridazine, phenolic constituents, and essential oil. Mature leaves were rich in phenolic compounds, steroids, terpenoids, essential oils, and fatty acid esters. All these substances are known for their therapeutic antioxidant, antidiabetic, and anticarcinogenic properties. The microgreen samples exhibited greater ferric reducing antioxidant power, α-amylase enzyme inhibition, and cytotoxicity activity at a lower concentration of extract than mature leaves. \u0000Coriander microgreens proved to have a promising antioxidant, anticarcinogenic, and antidiabetic potential and can be used in daily food additives.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46447256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-23DOI: 10.21603/2308-4057-2022-2-534
R. Voroshilin, M. Kurbanova, E. Ostapova, Eduard Makhambetov, A. Petrov, Mohammed El Amine Khelef
Gelatin is a natural amphiphilic biopolymer that is widely used in food products, pharmaceuticals, and cosmetics. We studied the effect of spray and freeze drying on the solubility and amphiphilicity of gelatin samples. The control sample was a commercially produced edible gelatin. The experimental samples were spray- and freeze-dried gelatins obtained by enzymatic-acid hydrolysis of cattle bone. Amino acid sequences were determined by matrix-activated laser desorption/ionization. Solubility was assessed visually. Bloom strength of the gelatin gels was measured by a texture analyzer. The ProtScale online service was used to predict the amphiphilic topology of gelatin proteins. Molecular weight distribution of proteins was carried out by electrophoresis in polyacrylamide gel in the presence of sodium dodecyl sulfate. Spray drying reduced protein degradation and retained more α-chains, while freeze drying increased gelatin’s hydrophobicity and decreased its solubility. The predicted topology of protein hydrophobicity based on the amino acid sequences was in line with our results on solubility. The freeze-dried gelatin had a 18% larger amount of low-molecular weight peptides, compared to the control and the spray-dried samples. This was probably caused by the cleavage of peptides during the drying process. Thus, freeze drying can lead to maximum degradation of gelatin components, which may be associated with a longer heat treatment, compared to spray drying. Thus, spray drying is more suitable for gelatin, since this method improves the stability of its outer and inner structure, ensuring high hydrophilic properties.
{"title":"Effect of gelatin drying methods on its amphiphilicity","authors":"R. Voroshilin, M. Kurbanova, E. Ostapova, Eduard Makhambetov, A. Petrov, Mohammed El Amine Khelef","doi":"10.21603/2308-4057-2022-2-534","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-534","url":null,"abstract":"Gelatin is a natural amphiphilic biopolymer that is widely used in food products, pharmaceuticals, and cosmetics. We studied the effect of spray and freeze drying on the solubility and amphiphilicity of gelatin samples. \u0000The control sample was a commercially produced edible gelatin. The experimental samples were spray- and freeze-dried gelatins obtained by enzymatic-acid hydrolysis of cattle bone. Amino acid sequences were determined by matrix-activated laser desorption/ionization. Solubility was assessed visually. Bloom strength of the gelatin gels was measured by a texture analyzer. The ProtScale online service was used to predict the amphiphilic topology of gelatin proteins. Molecular weight distribution of proteins was carried out by electrophoresis in polyacrylamide gel in the presence of sodium dodecyl sulfate. \u0000Spray drying reduced protein degradation and retained more α-chains, while freeze drying increased gelatin’s hydrophobicity and decreased its solubility. The predicted topology of protein hydrophobicity based on the amino acid sequences was in line with our results on solubility. The freeze-dried gelatin had a 18% larger amount of low-molecular weight peptides, compared to the control and the spray-dried samples. This was probably caused by the cleavage of peptides during the drying process. Thus, freeze drying can lead to maximum degradation of gelatin components, which may be associated with a longer heat treatment, compared to spray drying. \u0000Thus, spray drying is more suitable for gelatin, since this method improves the stability of its outer and inner structure, ensuring high hydrophilic properties.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44282764","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-23DOI: 10.21603/2308-4057-2022-2-536
Krzysztof Wójcicki
Wet chemistry methods are traditionally used to evaluate the quality of a coffee beverage and its chemical characteristics. These old methods need to be replaced with more rapid, objective, and simple analytical methods for routine analysis. Near-infrared spectroscopy is an increasingly popular technique for nondestructive quality evaluation called a green technology. Our study aimed to apply near-infrared spectroscopy to evaluate the quality of coffee samples of different origin (Brazil, Guatemala, Peru, and Kongo). Particularly, we analyzed the roasting time and its effect on the quality of coffee. The colorimetric method determined a relation between the coffee color and the time of roasting. Partial least squares regression analysis assessed a possibility of predicting the roasting conditions from the near-infrared spectra. The regression results confirmed the possibility of applying near-infrared spectra to estimate the roasting conditions. The correlation between the spectra and the roasting time had R2 values of 0.96 and 0.95 for calibration and validation, respectively. The root mean square errors of prediction were low – 0.92 and 1.05 for calibration and validation, respectively. We also found a linear relation between the spectra and the roasting power. The quality of the models differed depending on the coffee origin and sub-region. All the coffee samples showed a good correlation between the spectra and the brightness (L* parameter), with R2 values of 0.96 and 0.95 for the calibration and validation curves, respectively. According to the results, near-infrared spectroscopy can be used together with the chemometric analysis as a green technology to assess the quality of coffee.
{"title":"Near-infrared spectroscopy as a green technology to monitor coffee roasting","authors":"Krzysztof Wójcicki","doi":"10.21603/2308-4057-2022-2-536","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-536","url":null,"abstract":"Wet chemistry methods are traditionally used to evaluate the quality of a coffee beverage and its chemical characteristics. These old methods need to be replaced with more rapid, objective, and simple analytical methods for routine analysis. Near-infrared spectroscopy is an increasingly popular technique for nondestructive quality evaluation called a green technology. \u0000Our study aimed to apply near-infrared spectroscopy to evaluate the quality of coffee samples of different origin (Brazil, Guatemala, Peru, and Kongo). Particularly, we analyzed the roasting time and its effect on the quality of coffee. The colorimetric method determined a relation between the coffee color and the time of roasting. Partial least squares regression analysis assessed a possibility of predicting the roasting conditions from the near-infrared spectra. \u0000The regression results confirmed the possibility of applying near-infrared spectra to estimate the roasting conditions. The correlation between the spectra and the roasting time had R2 values of 0.96 and 0.95 for calibration and validation, respectively. The root mean square errors of prediction were low – 0.92 and 1.05 for calibration and validation, respectively. We also found a linear relation between the spectra and the roasting power. The quality of the models differed depending on the coffee origin and sub-region. All the coffee samples showed a good correlation between the spectra and the brightness (L* parameter), with R2 values of 0.96 and 0.95 for the calibration and validation curves, respectively. \u0000According to the results, near-infrared spectroscopy can be used together with the chemometric analysis as a green technology to assess the quality of coffee.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47164496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-23DOI: 10.21603/2308-4057-2022-2-541
T. Giro, L. Ilina, A. Kulikovsky, I. Ziruk, A. Giro
The research featured the effect of a diet fortified with essential microelements on the ruminal microbiota of young rams. Ruminal microbiota is largely responsible for feed digestibility and body functioning of cattle. The study involved the contents of the rumens and jejuna of seven-month-old rams of the Edilbaev breed, which were subjected to a biofortified diet. The diet included the Russian feed additives Yoddar-Zn and DAFS-25 represent a protein-carbohydrate complex with plant silicon. The microflora of the digestive tract was tested using the molecular genetic method of terminal restriction fragment length polymorphism (T-RFLP) sequestration. The microstructural studies of the jejunum samples exploited light microscopy. The feed additives increased the population of cellulolytic and lactate-fermenting bacteria, as well as the Prevotella sp. microbiome and bifidobacteria in the rumen samples. The data obtained revealed the effect of essential microelements on the taxonomic pattern of microorganisms and the microflora profile. The research revealed the ratio of normal, opportunistic, pathogenic, nonculturable, and transit microflora. The jejunum wall samples obtained from the experimental group that fed on Yoddar-Zn and DAFS-25 had a more distinct micropicture of mucous membrane. Their rumen microflora balance had fewer pathogenic and opportunistic microorganisms, which was also confirmed by the jejunum morphology. The feed additives DAFS-25 and Yoddar-Zn proved beneficial for ram diet and inhibited the negative effect of pathogenic treponemas on the rumen. The additives improved digestion, absorption, and assimilation of food nutrients, as well as increased the livestock yield.
{"title":"Molecular genetic studies of microbiocenosis and microstructure of jejunum wall in young rams grown on biofortified feed additives","authors":"T. Giro, L. Ilina, A. Kulikovsky, I. Ziruk, A. Giro","doi":"10.21603/2308-4057-2022-2-541","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-541","url":null,"abstract":"The research featured the effect of a diet fortified with essential microelements on the ruminal microbiota of young rams. Ruminal microbiota is largely responsible for feed digestibility and body functioning of cattle. \u0000The study involved the contents of the rumens and jejuna of seven-month-old rams of the Edilbaev breed, which were subjected to a biofortified diet. The diet included the Russian feed additives Yoddar-Zn and DAFS-25 represent a protein-carbohydrate complex with plant silicon. The microflora of the digestive tract was tested using the molecular genetic method of terminal restriction fragment length polymorphism (T-RFLP) sequestration. The microstructural studies of the jejunum samples exploited light microscopy. \u0000The feed additives increased the population of cellulolytic and lactate-fermenting bacteria, as well as the Prevotella sp. microbiome and bifidobacteria in the rumen samples. The data obtained revealed the effect of essential microelements on the taxonomic pattern of microorganisms and the microflora profile. The research revealed the ratio of normal, opportunistic, pathogenic, nonculturable, and transit microflora. The jejunum wall samples obtained from the experimental group that fed on Yoddar-Zn and DAFS-25 had a more distinct micropicture of mucous membrane. Their rumen microflora balance had fewer pathogenic and opportunistic microorganisms, which was also confirmed by the jejunum morphology. \u0000The feed additives DAFS-25 and Yoddar-Zn proved beneficial for ram diet and inhibited the negative effect of pathogenic treponemas on the rumen. The additives improved digestion, absorption, and assimilation of food nutrients, as well as increased the livestock yield.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45093411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-23DOI: 10.21603/2308-4057-2022-2-546
Nazan Kavas
Recently, the number of people suffering from allergy to caw’s milk has increased. Lupine, a plant rich in protein, can be a good alternative product for non-dairy products production. We aimed to obtain a yogurt-like product based on lupine milk and evaluate its properties. Lupine milk was obtained from lupine seeds, egg white protein powder, disaccharides, and starter cultures were added to the milk to obtain yogurt-like products: samples with maltose, samples with lactose, and samples without sugars. Physico-chemical and microbiological characteristics of the products were determined by the standard techniques. Sensory attributes were evaluated by trained panelists. In the study, the effects of egg white protein powder and disaccharides on the activities of starter cultures and the properties of the yogurt-like products obtained were investigated. The relationship between the addition of sugar and the growth of starter cultures was found to be significant (P < 0.05). In terms of physico-chemical, rheological, and microbiological properties, the yogurt-like products obtained from lupine milk with disaccharides demonstrated good results, especially the sample with maltose. Sensory analysis revealed high sensory properties of the yogurt-like products. Yogurt-like products from lupine milk can be used as an alternative to cow’s milk fermented products, but more detailed studies should be conducted on their formulations.
{"title":"Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products","authors":"Nazan Kavas","doi":"10.21603/2308-4057-2022-2-546","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-546","url":null,"abstract":"Recently, the number of people suffering from allergy to caw’s milk has increased. Lupine, a plant rich in protein, can be a good alternative product for non-dairy products production. We aimed to obtain a yogurt-like product based on lupine milk and evaluate its properties. \u0000Lupine milk was obtained from lupine seeds, egg white protein powder, disaccharides, and starter cultures were added to the milk to obtain yogurt-like products: samples with maltose, samples with lactose, and samples without sugars. Physico-chemical and microbiological characteristics of the products were determined by the standard techniques. Sensory attributes were evaluated by trained panelists. \u0000In the study, the effects of egg white protein powder and disaccharides on the activities of starter cultures and the properties of the yogurt-like products obtained were investigated. The relationship between the addition of sugar and the growth of starter cultures was found to be significant (P < 0.05). In terms of physico-chemical, rheological, and microbiological properties, the yogurt-like products obtained from lupine milk with disaccharides demonstrated good results, especially the sample with maltose. Sensory analysis revealed high sensory properties of the yogurt-like products. \u0000Yogurt-like products from lupine milk can be used as an alternative to cow’s milk fermented products, but more detailed studies should be conducted on their formulations.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49606164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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