Abstract There is an increasing demand for natural and healthy food products that play a multifunctional role in human diet. Pine cone syrup has long been known and used for its medicinal purposes. As part of the research, a syrup was developed from green pine cones, which can be used not only in cases of colds, but also in everyday life. The aim of the research was to evaluate different pine cone syrups produced by brown and white sugar and analyse their physical parameter changes during storage. Syrups were characterised by volatile compounds and their changes depending on the type of sugar used. The content of soluble solids, pH, viscosity and titratable acid during storage were analysed as well. A total of 33 volatile compounds were detected in syrup made with white sugar (SWS) and 36 in syrup with brown sugar (SBS). Of the compounds detected, sample SWS was characterised more by compounds giving a pine and resinous aroma, while sample SBS was characterised by a pine and citrus aroma. The determination of the soluble solids content of syrups, irrespective of the type of sugar chosen, using the t test analysis there is no significant differences (p>0.05). The average soluble solids of 63.2 ± 0.6 °Bx for sample SBS and 62.7 ± 0.6 °Bx for sample SWS, complies with the legislation on soluble solids content of syrups (62 °Bx). No significant difference was found between sample pH, which for both samples was 3.5. Sample SBS on average had a higher viscosity (0.102 ± 0.001 Pa s) than sample SWS (0.09 ± 0.001 Pa s) and it was noticed that the sample became more viscous during storage.
人们对天然健康食品的需求越来越大，这些食品在人类饮食中发挥着多功能的作用。松果糖浆早已为人所知，并被用作药用。作为研究的一部分，从绿色松果中开发出一种糖浆，这种糖浆不仅可以用于感冒，还可以用于日常生活。对红糖和白糖制备的不同松果糖浆进行评价，分析其贮藏过程中物理参数的变化。糖浆的特点是挥发性化合物，它们的变化取决于所使用的糖的类型。并对贮藏过程中可溶性固形物含量、pH值、粘度和可滴定酸进行了分析。在白糖糖浆(SWS)和红糖糖浆(SBS)中分别检测到33种和36种挥发性化合物。在检测到的化合物中，样品SWS更多地以具有松树和树脂香气的化合物为特征，而样品SBS则以松树和柑橘香气为特征。在测定糖浆的可溶性固形物含量时，不论选用何种糖，采用t检验分析无显著差异(p < 0.05)。SBS样品的平均可溶性固形物含量为63.2±0.6°Bx, SWS样品的平均可溶性固形物含量为62.7±0.6°Bx，符合糖浆可溶性固形物含量(62°Bx)的规定。两种样品的pH值均为3.5，两者之间无显著差异。SBS样品的平均粘度(0.102±0.001 Pa s)高于SWS样品(0.09±0.001 Pa s)，并且在储存过程中样品变得更粘。
{"title":"Evaluation of Pine Cone Syrups and Changes in Physical Parameters during Storage","authors":"Klinta Kārkliņa, L. Ozola","doi":"10.2478/plua-2023-0007","DOIUrl":"https://doi.org/10.2478/plua-2023-0007","url":null,"abstract":"Abstract There is an increasing demand for natural and healthy food products that play a multifunctional role in human diet. Pine cone syrup has long been known and used for its medicinal purposes. As part of the research, a syrup was developed from green pine cones, which can be used not only in cases of colds, but also in everyday life. The aim of the research was to evaluate different pine cone syrups produced by brown and white sugar and analyse their physical parameter changes during storage. Syrups were characterised by volatile compounds and their changes depending on the type of sugar used. The content of soluble solids, pH, viscosity and titratable acid during storage were analysed as well. A total of 33 volatile compounds were detected in syrup made with white sugar (SWS) and 36 in syrup with brown sugar (SBS). Of the compounds detected, sample SWS was characterised more by compounds giving a pine and resinous aroma, while sample SBS was characterised by a pine and citrus aroma. The determination of the soluble solids content of syrups, irrespective of the type of sugar chosen, using the t test analysis there is no significant differences (p>0.05). The average soluble solids of 63.2 ± 0.6 °Bx for sample SBS and 62.7 ± 0.6 °Bx for sample SWS, complies with the legislation on soluble solids content of syrups (62 °Bx). No significant difference was found between sample pH, which for both samples was 3.5. Sample SBS on average had a higher viscosity (0.102 ± 0.001 Pa s) than sample SWS (0.09 ± 0.001 Pa s) and it was noticed that the sample became more viscous during storage.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"49 1","pages":"48 - 57"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41862046","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}
Abstract Lymphoma (also known as lymphosarcoma) is a malignant tumor accounting for 20-30% of all neoplasms in cats. There have been no previous studies summarizing trends and characteristics of feline lymphoma in Latvia. The aim of this retrospective study was to determine the prevalence and characteristics of feline lymphoma cases among biopsy submissions to a private veterinary pathology service in Latvia. Data were retrieved by selecting records from Latvian cats diagnosed with lymphoma between 2011 and 2020, including signalment, clinical history, and type of lymphoma (anatomical classification, cellular morphology). In the 10-year period, the mean prevalence of lymphoma among feline biopsy submissions was 4.8% (range 1.9 – 7.2) without upwards trend. Lymphoma was most common in mixed breed (67%), middle-aged (median 8 years) cats with a slight male predominance (56%). Among purebred cats the development of lymphomas was observed at an earlier age. The predominant anatomical type was alimentary lymphoma (53%) followed by extranodal (38%) and multicentric (7%) lymphoma. Majority of alimentary lymphomas were in the small intestine (73%) and 88% of gastrointestinal lymphomas were transmural with remaining cases limited to mucosa (12%). Overall, representation of anatomical types of lymphoma in Latvian cats was similar to those reported elsewhere; however, the subset of intestinal mucosal lymphoma in our study was underrepresented. This finding suggests that until 2021 intestinal mucosal lymphoma was uncommonly considered as a differential diagnosis for cats with enteritis therefore biopsies from such cats were not performed. This study will help Latvian veterinarians to improve diagnostic work-up of lymphoma cases.
{"title":"Retrospective Analysis of 81 Feline Lymphoma Cases Diagnosed in Surgical Biopsies in Latvia (2011-2020)","authors":"Lilija Geine-Romanova, I. M. Houtana","doi":"10.2478/plua-2023-0002","DOIUrl":"https://doi.org/10.2478/plua-2023-0002","url":null,"abstract":"Abstract Lymphoma (also known as lymphosarcoma) is a malignant tumor accounting for 20-30% of all neoplasms in cats. There have been no previous studies summarizing trends and characteristics of feline lymphoma in Latvia. The aim of this retrospective study was to determine the prevalence and characteristics of feline lymphoma cases among biopsy submissions to a private veterinary pathology service in Latvia. Data were retrieved by selecting records from Latvian cats diagnosed with lymphoma between 2011 and 2020, including signalment, clinical history, and type of lymphoma (anatomical classification, cellular morphology). In the 10-year period, the mean prevalence of lymphoma among feline biopsy submissions was 4.8% (range 1.9 – 7.2) without upwards trend. Lymphoma was most common in mixed breed (67%), middle-aged (median 8 years) cats with a slight male predominance (56%). Among purebred cats the development of lymphomas was observed at an earlier age. The predominant anatomical type was alimentary lymphoma (53%) followed by extranodal (38%) and multicentric (7%) lymphoma. Majority of alimentary lymphomas were in the small intestine (73%) and 88% of gastrointestinal lymphomas were transmural with remaining cases limited to mucosa (12%). Overall, representation of anatomical types of lymphoma in Latvian cats was similar to those reported elsewhere; however, the subset of intestinal mucosal lymphoma in our study was underrepresented. This finding suggests that until 2021 intestinal mucosal lymphoma was uncommonly considered as a differential diagnosis for cats with enteritis therefore biopsies from such cats were not performed. This study will help Latvian veterinarians to improve diagnostic work-up of lymphoma cases.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"49 1","pages":"8 - 18"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49459657","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}
Abstract In the food industry, there is always a demand for food products which are colourful, have an attractive appearance, and also have nutritional and health-enhancing properties to attract the attention of consumers. Synthetic pigments are widely used in the global market, however, they can cause many side effects such as hyperallergenicity, carcinogenicity and other toxicological problems. Recent studies have revealed that microorganisms are an abundant source of natural colours that allow the industrial production of safe, environmentally friendly biodegradable pigments. The aim of the work was to isolate pigmented microorganisms from environmental samples, select fermentation conditions, isolate pigments from microorganisms and check their antimicrobial activity. Pigments have been isolated from various sources such as soil, food waste, flour, etc. Growth parameters of pigment-producing microorganisms such as growth temperature, pH, tryptone and NaCl concentration in the medium were optimised to evaluate pigment production. After fermentation, five types of pigments were isolated by cell lysis with an ultrasonic bath and solvent extraction. The antimicrobial activity of the extracted pigments was investigated. During the study, the optimal conditions for the growth of microorganisms were determined: temperature of 30 °C, pH of 7, concentration of 3% tryptone and 6% NaCl in the culture medium. Glycerol was found as an additional carbon source, which had a positive effect on pigments production. The results of the antibacterial effect of the extracted pigments showed that P. aeruginosa was the most sensitive to the effect of the pigments. The pink-red pigment showed the highest antimicrobial activity against the tested pathogenic bacteria.
{"title":"Isolation and Characterisation of Pigments from Pigment-producing Microorganisms Isolated from Environment and Their Antibacterial Activity","authors":"Goda Deveikaite, Renata Zvirdauskiene","doi":"10.2478/plua-2023-0001","DOIUrl":"https://doi.org/10.2478/plua-2023-0001","url":null,"abstract":"Abstract In the food industry, there is always a demand for food products which are colourful, have an attractive appearance, and also have nutritional and health-enhancing properties to attract the attention of consumers. Synthetic pigments are widely used in the global market, however, they can cause many side effects such as hyperallergenicity, carcinogenicity and other toxicological problems. Recent studies have revealed that microorganisms are an abundant source of natural colours that allow the industrial production of safe, environmentally friendly biodegradable pigments. The aim of the work was to isolate pigmented microorganisms from environmental samples, select fermentation conditions, isolate pigments from microorganisms and check their antimicrobial activity. Pigments have been isolated from various sources such as soil, food waste, flour, etc. Growth parameters of pigment-producing microorganisms such as growth temperature, pH, tryptone and NaCl concentration in the medium were optimised to evaluate pigment production. After fermentation, five types of pigments were isolated by cell lysis with an ultrasonic bath and solvent extraction. The antimicrobial activity of the extracted pigments was investigated. During the study, the optimal conditions for the growth of microorganisms were determined: temperature of 30 °C, pH of 7, concentration of 3% tryptone and 6% NaCl in the culture medium. Glycerol was found as an additional carbon source, which had a positive effect on pigments production. The results of the antibacterial effect of the extracted pigments showed that P. aeruginosa was the most sensitive to the effect of the pigments. The pink-red pigment showed the highest antimicrobial activity against the tested pathogenic bacteria.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"49 1","pages":"1 - 7"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46045938","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}
Abstract Consumers’ growing demand for vegan products creates a need for new nutrient-dense products. Amaranth seeds are characterised as a nutritious product due to the content of proteins, fats, etc. Considering the high-quality fats and their amount in amaranth seeds, the aim of this study was to analyse the profile of fatty acids in amaranth pasta which was developed for a vegan diet. Seven samples: amaranth, amaranth-oat, and amaranth-buckwheat pasta in different ratios, were analysed in the study. The preparation of samples for analysis was carried out according to LVS EN ISO 6498:2012; fatty acid composition was determined using the GC/MS analytic method. The highest total fat content was determined in the amaranth pasta – 5453.62 mg 100 g−1 of product, followed by the amaranth-oat pasta (85%/15%) – 4988.14 mg 100 g−1 of product and amaranth-oat pasta (70%/30%) – 4772.93 mg 100 g−1 of product. In the developed pasta samples, over 70% of total fat was unsaturated fatty acids and more than one-third of total fat was PUFA. The highest PUFA/SFA ratio was determined for amaranthoat pasta (70%/30%), amaranth-buckwheat pasta (85%/15%), and amaranth-buckwheat pasta (70%/30%). Quantitatively, the essential fatty acids were oleic acid, linoleic acid, and palmitic acid. The triterpene squalene was detected with a probability of 90% in all amaranth, amaranth-oat, and amaranth-buckwheat pasta samples. The developed pasta for a vegan diet contains good-quality fat.
摘要消费者对纯素食产品日益增长的需求产生了对新的营养密集型产品的需求。由于蛋白质、脂肪等的含量，苋籽是一种营养丰富的产品。考虑到苋籽中的高质量脂肪及其含量，本研究的目的是分析为素食而开发的苋意大利面中的脂肪酸特征。本研究分析了七个样品：不同比例的苋、苋燕麦和苋荞麦面。根据LVS EN ISO 6498:2012进行分析样品的制备；采用GC/MS分析方法测定脂肪酸组成。总脂肪含量最高的是紫红色意大利面5453.62 mg 100 g−1产品，其次是紫红色燕麦意大利面（85%/15%）4988.14 mg 100 g–1产品和紫红色燕麦意面（70%/30%）4772.93 mg 100 g-1产品。在开发的意大利面样品中，超过70%的总脂肪是不饱和脂肪酸，超过三分之一的总脂肪为PUFA。确定了最高的PUFA/SFA比率为苋红色意大利面（70%/30%）、苋红色荞麦意大利面（85%/15%）和苋红色荞麦面（70%-30%）。从数量上讲，必需脂肪酸是油酸、亚油酸和棕榈酸。在所有的苋、苋燕麦和苋荞麦面食样品中检测到三萜角鲨烯的概率为90%。开发的纯素食意大利面含有优质脂肪。
{"title":"Evaluation of Fatty Acid Composition in Amaranth Pasta Developed for a Vegan Diet","authors":"Alla Marisheva, I. Beitane","doi":"10.2478/plua-2023-0008","DOIUrl":"https://doi.org/10.2478/plua-2023-0008","url":null,"abstract":"Abstract Consumers’ growing demand for vegan products creates a need for new nutrient-dense products. Amaranth seeds are characterised as a nutritious product due to the content of proteins, fats, etc. Considering the high-quality fats and their amount in amaranth seeds, the aim of this study was to analyse the profile of fatty acids in amaranth pasta which was developed for a vegan diet. Seven samples: amaranth, amaranth-oat, and amaranth-buckwheat pasta in different ratios, were analysed in the study. The preparation of samples for analysis was carried out according to LVS EN ISO 6498:2012; fatty acid composition was determined using the GC/MS analytic method. The highest total fat content was determined in the amaranth pasta – 5453.62 mg 100 g−1 of product, followed by the amaranth-oat pasta (85%/15%) – 4988.14 mg 100 g−1 of product and amaranth-oat pasta (70%/30%) – 4772.93 mg 100 g−1 of product. In the developed pasta samples, over 70% of total fat was unsaturated fatty acids and more than one-third of total fat was PUFA. The highest PUFA/SFA ratio was determined for amaranthoat pasta (70%/30%), amaranth-buckwheat pasta (85%/15%), and amaranth-buckwheat pasta (70%/30%). Quantitatively, the essential fatty acids were oleic acid, linoleic acid, and palmitic acid. The triterpene squalene was detected with a probability of 90% in all amaranth, amaranth-oat, and amaranth-buckwheat pasta samples. The developed pasta for a vegan diet contains good-quality fat.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"49 1","pages":"58 - 65"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47863298","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}
A. Švarta, G. Bimšteine, B. Bankina, J. Kaneps, Zinta Gaile
Abstract The common control method of leaf blotches is the application of fungicides; however, the results of trials are inconsistent. The aim of the present study was to evaluate the impact of the fungicide treatment intensity on the severity of leaf blotches and to assess the correlation between the development of diseases and winter wheat (Triticum aestivum) yield in 2018–2021. The development of diseases was evaluated regularly. In this study, the severity of leaf blotches at the medium milk ripening (GS 75–77) was used. Tan spot dominated in 2018, 2019, and 2021, but Septoria tritici blotch dominated in 2020. Fungicides significantly decreased the severity of tan spot and Septoria tritici blotch, but the efficacy of used fungicide treatment schemes differed during trial years – it was more pronounced under higher pressures of leaf blotches. In the year with a high severity of Septoria tritici blotch, the best efficacy was obtained when fungicide was used two times (at GS 32–33 and GS 55–59), but for tan spot – when the dose of fungicide was done in two or three applications. Usage of fungicides increased wheat yield only under high pressure of diseases. A strong significant correlation between the severity of Septoria tritici blotch at GS 75–77 and grain yields was established only in 2020, when the severity of the disease was higher.
{"title":"Impact of Fungicide Treatment Schemes on the Severity of Leaf Blotches in Winter Wheat","authors":"A. Švarta, G. Bimšteine, B. Bankina, J. Kaneps, Zinta Gaile","doi":"10.2478/plua-2023-0004","DOIUrl":"https://doi.org/10.2478/plua-2023-0004","url":null,"abstract":"Abstract The common control method of leaf blotches is the application of fungicides; however, the results of trials are inconsistent. The aim of the present study was to evaluate the impact of the fungicide treatment intensity on the severity of leaf blotches and to assess the correlation between the development of diseases and winter wheat (Triticum aestivum) yield in 2018–2021. The development of diseases was evaluated regularly. In this study, the severity of leaf blotches at the medium milk ripening (GS 75–77) was used. Tan spot dominated in 2018, 2019, and 2021, but Septoria tritici blotch dominated in 2020. Fungicides significantly decreased the severity of tan spot and Septoria tritici blotch, but the efficacy of used fungicide treatment schemes differed during trial years – it was more pronounced under higher pressures of leaf blotches. In the year with a high severity of Septoria tritici blotch, the best efficacy was obtained when fungicide was used two times (at GS 32–33 and GS 55–59), but for tan spot – when the dose of fungicide was done in two or three applications. Usage of fungicides increased wheat yield only under high pressure of diseases. A strong significant correlation between the severity of Septoria tritici blotch at GS 75–77 and grain yields was established only in 2020, when the severity of the disease was higher.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"49 1","pages":"27 - 34"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44067752","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}
Nurzat Konkubaeva, K. Juhnevica-Radenkova, V. Radenkovs, R. Galoburda
Abstract Durum wheat (Triticum turgidum) is used for the production of various ready-to-eat products such as breakfast cereals, puffed grains, and extruded products. Technological processes of grain processing and the addition of different ingredients cause changes in the physical and chemical properties of the product, which give puffed grains a unique porous structure and change their nutritional value. This study aimed to evaluate the effect of coating on the physico-chemical characteristics of puffed wheat grains depending on the coating material. The study revealed that the application of coating increased dry matter and thousand-kernel weight (TKW). Water activity decreased in puffed grain without coating (BZ), and puffed grain with whey powder (MC) compared to wheat grain. The reduction in the moisture content increased the crispiness of product. Application of coating led to a decrease in the hardness of both MC and puffed wheat grain with vanillin and sugar (BV). Applying additives to the product’s surface led to a decrease in the water absorption index (WAI). The water solubility index (WSI) increased in the MC and BV samples. Samples BZ, BV and MC had higher L* (lightness) values than wheat grains because the puffing process expanded the cells, confirmed by scanning electron microscopy, and caused starch gelatinisation. The a* (redness) value of wheat was greater than that of BZ, BV and MC, which may be due to the partial removal of the outer layer of wheat grains. The milled samples of BZ, BV and MC were slightly darker, having lower L* values, compared to unprocessed wheat grain.
{"title":"Effect of Coating on Physico-Chemical Characteristics of Puffed Wheat Grains","authors":"Nurzat Konkubaeva, K. Juhnevica-Radenkova, V. Radenkovs, R. Galoburda","doi":"10.2478/plua-2023-0003","DOIUrl":"https://doi.org/10.2478/plua-2023-0003","url":null,"abstract":"Abstract Durum wheat (Triticum turgidum) is used for the production of various ready-to-eat products such as breakfast cereals, puffed grains, and extruded products. Technological processes of grain processing and the addition of different ingredients cause changes in the physical and chemical properties of the product, which give puffed grains a unique porous structure and change their nutritional value. This study aimed to evaluate the effect of coating on the physico-chemical characteristics of puffed wheat grains depending on the coating material. The study revealed that the application of coating increased dry matter and thousand-kernel weight (TKW). Water activity decreased in puffed grain without coating (BZ), and puffed grain with whey powder (MC) compared to wheat grain. The reduction in the moisture content increased the crispiness of product. Application of coating led to a decrease in the hardness of both MC and puffed wheat grain with vanillin and sugar (BV). Applying additives to the product’s surface led to a decrease in the water absorption index (WAI). The water solubility index (WSI) increased in the MC and BV samples. Samples BZ, BV and MC had higher L* (lightness) values than wheat grains because the puffing process expanded the cells, confirmed by scanning electron microscopy, and caused starch gelatinisation. The a* (redness) value of wheat was greater than that of BZ, BV and MC, which may be due to the partial removal of the outer layer of wheat grains. The milled samples of BZ, BV and MC were slightly darker, having lower L* values, compared to unprocessed wheat grain.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"49 1","pages":"19 - 26"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49652681","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}
Nurzat Konkubaeva, Asylbek Kulmyrzaev, A. Deydiev, V. Radenkovs, R. Galoburda
Abstract Puffed grains made from whole wheat, corn or rice grains are ready-to-eat breakfast cereals that do not require additional preparation. Two recipes for puffed grain coatings were developed in the previous studies. Sunflower oil was used in the coating, which may affect storage stability. Due to lipid hydrolysis, free fatty acids may be released, causing rancid off-flavour. The aim of this study was to determine the changes in the acid value of lipids and sensory attributes of sweet-coated puffed wheat grains ‘Badyrak vanilla’ (BV) and ‘Badyrak with whey’ (MC) depending on temperature during their eight-month storage. The products were packaged in metallised polypropylene pouches, 30 g each. The acid value was studied monthly at different storage temperatures (20 ± 2 °С and 4 ± 2 °С). In puffed wheat grain products, 65% of fatty acids are polyunsaturated, 25% monounsaturated, and 10% saturated. The high proportion of unsaturated fatty acids over saturated makes oil more susceptible to oxidation. Literature studies and sensory evaluation of puffed wheat grains allowed setting a limiting acid value at 4.0 mg KOH g−1 lipids. The increase in acid value was storage temperature dependent. Thus, the acid value exceeded the established limit in the fifth month for MC and the sixth month for BV when stored at 20 ± 2 °С. At the same time, noticeable changes in puffed wheat grain flavour were observed. The temperature coefficient (Q10) for MC was 2.0, whereas for BV it was 1.5, indicating that the acid value increase in MC was more affected by temperature than that in BV.
{"title":"Effect of Storage Period on Acid Value and Sensory Attributes of Puffed Wheat Grains ‘Badyrak Vanilla’ and ‘Badyrak with Whey’","authors":"Nurzat Konkubaeva, Asylbek Kulmyrzaev, A. Deydiev, V. Radenkovs, R. Galoburda","doi":"10.2478/plua-2023-0006","DOIUrl":"https://doi.org/10.2478/plua-2023-0006","url":null,"abstract":"Abstract Puffed grains made from whole wheat, corn or rice grains are ready-to-eat breakfast cereals that do not require additional preparation. Two recipes for puffed grain coatings were developed in the previous studies. Sunflower oil was used in the coating, which may affect storage stability. Due to lipid hydrolysis, free fatty acids may be released, causing rancid off-flavour. The aim of this study was to determine the changes in the acid value of lipids and sensory attributes of sweet-coated puffed wheat grains ‘Badyrak vanilla’ (BV) and ‘Badyrak with whey’ (MC) depending on temperature during their eight-month storage. The products were packaged in metallised polypropylene pouches, 30 g each. The acid value was studied monthly at different storage temperatures (20 ± 2 °С and 4 ± 2 °С). In puffed wheat grain products, 65% of fatty acids are polyunsaturated, 25% monounsaturated, and 10% saturated. The high proportion of unsaturated fatty acids over saturated makes oil more susceptible to oxidation. Literature studies and sensory evaluation of puffed wheat grains allowed setting a limiting acid value at 4.0 mg KOH g−1 lipids. The increase in acid value was storage temperature dependent. Thus, the acid value exceeded the established limit in the fifth month for MC and the sixth month for BV when stored at 20 ± 2 °С. At the same time, noticeable changes in puffed wheat grain flavour were observed. The temperature coefficient (Q10) for MC was 2.0, whereas for BV it was 1.5, indicating that the acid value increase in MC was more affected by temperature than that in BV.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"49 1","pages":"40 - 47"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42479495","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}
Abstract Fresh-cut herbs satisfy consumer demand owing to the convenience of buying them in food shopping malls as quickly accessible products. Food packaging has an important role in the food industry nowadays, because it helps to preserve the quality of fresh-cut food products at the production and sales sites and provides safety during storage. The aim of this research was to evaluate the quality changes of fresh-cut rosemary packed and stored in biodegradable film packaging. Rosemary has been packed in several materials – two biodegradable packaging materials, NatureFlexTM NVS INNOVIA film, Nature Works® PLA P-360 containers with hermetically pressed PLA cap and “breathable” conventional BOPP PropafilmTM P2GAF film. The samples were analysed over time at 0, 3, 5, 8, 10 and 12 days of storage at a temperature of +5 ±1 °C in terms of physicochemical quality: O2 and CO2 concentration, mass loss, pH, content of soluble solids (ºBrix) and tested sensory evaluation. The analysis of the obtained results showed that the cellulose based biodegradable NatureFlexTM NVS INNOVIA film was a good way to prolong the storage time of fresh-cut rosemary and ensure sensory quality and high physiochemical quality during the preservation period.
{"title":"Physicochemical Quality Evaluation of Fresh-Cut Rosemary (Rosmarinus officinalis L.) Packed and Stored in Biodеgradаblе Film","authors":"I. Augšpole, I. Sivicka, S. Muizniece-Brasava","doi":"10.2478/plua-2023-0009","DOIUrl":"https://doi.org/10.2478/plua-2023-0009","url":null,"abstract":"Abstract Fresh-cut herbs satisfy consumer demand owing to the convenience of buying them in food shopping malls as quickly accessible products. Food packaging has an important role in the food industry nowadays, because it helps to preserve the quality of fresh-cut food products at the production and sales sites and provides safety during storage. The aim of this research was to evaluate the quality changes of fresh-cut rosemary packed and stored in biodegradable film packaging. Rosemary has been packed in several materials – two biodegradable packaging materials, NatureFlexTM NVS INNOVIA film, Nature Works® PLA P-360 containers with hermetically pressed PLA cap and “breathable” conventional BOPP PropafilmTM P2GAF film. The samples were analysed over time at 0, 3, 5, 8, 10 and 12 days of storage at a temperature of +5 ±1 °C in terms of physicochemical quality: O2 and CO2 concentration, mass loss, pH, content of soluble solids (ºBrix) and tested sensory evaluation. The analysis of the obtained results showed that the cellulose based biodegradable NatureFlexTM NVS INNOVIA film was a good way to prolong the storage time of fresh-cut rosemary and ensure sensory quality and high physiochemical quality during the preservation period.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"49 1","pages":"66 - 72"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46310334","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}
Abstract In recent years, the demand for organic fermented dairy products has been growing. Lactic acid bacteria (LAB) are of major interest in the food industry due to their ability to form the quality and functionality of fermented products. A significantly higher LAB cell count is presented in organic (ORG) fermented products such as yoghurt and kefir, than their conventional (CONV) counterparts. There is still a lack of information on the possible explanation and evidence of ORG milk as a better medium for LAB growth. The aim of the present review is to summarise the results of research articles on the milk compounds and their effect on LAB growth, and to identify differences between ORG and CONV milk that may provide a plausible explanation for their influence on LAB growth in ORG milk. The monographic method was used in this study. According to the previous research, significant differences were established in a content and range of carbohydrates, nitrogen sources, fats, macroelements and microelements, as well bioactive compounds in ORG and CONV milk. The composition of ORG milk may have potential benefits for the development of LAB due to the higher concentration of peptides and long-chain polyunsaturated fatty acids in it.
{"title":"Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review","authors":"Stefanija Sabunevica, J. Zagorska","doi":"10.2478/plua-2023-0010","DOIUrl":"https://doi.org/10.2478/plua-2023-0010","url":null,"abstract":"Abstract In recent years, the demand for organic fermented dairy products has been growing. Lactic acid bacteria (LAB) are of major interest in the food industry due to their ability to form the quality and functionality of fermented products. A significantly higher LAB cell count is presented in organic (ORG) fermented products such as yoghurt and kefir, than their conventional (CONV) counterparts. There is still a lack of information on the possible explanation and evidence of ORG milk as a better medium for LAB growth. The aim of the present review is to summarise the results of research articles on the milk compounds and their effect on LAB growth, and to identify differences between ORG and CONV milk that may provide a plausible explanation for their influence on LAB growth in ORG milk. The monographic method was used in this study. According to the previous research, significant differences were established in a content and range of carbohydrates, nitrogen sources, fats, macroelements and microelements, as well bioactive compounds in ORG and CONV milk. The composition of ORG milk may have potential benefits for the development of LAB due to the higher concentration of peptides and long-chain polyunsaturated fatty acids in it.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"49 1","pages":"73 - 86"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41804426","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}
Abstract The chemical composition of goat milk, especially fatty acid profile is recently renewed due to the role of monosaturated and polyunsaturated fatty acids in human nutrition. These nutrients are important to analysed in connection with the different breeds receiving the same breeding and feed. The aim of this study was to analyse goat milk fatty acid profile in relation to different breeds. Specimens for fatty acid analyses were collected from individual animals of breeds like Latvian Native (n=5), Saanen (n=5), and crossbreeds (n=5). Bulk milk samples (n=5) were also taken for milk quality testing and fatty acid range determination. Fat content was analysed according to ISO 1211:2011 and fatty acids were measured with the chromatographic method. Protein, lactose, casein and urea concentration was analysed according to ISO 13366-2:2007 and somatic cell count to ISO 9622/IDF141:2013. The highest fat concentration was determined in crossbreed milk samples (3.81 g 100 g−1) and the lowest (2.96 g 100 g−1) in the Latvian Native breed goat milk samples. The highest butyric acid (0.12 g 100 g−1) and caproic acid (0.12 g 100 g−1) concentration was established in Saanen goat milk samples. Compared to other breeds, the milk of the Latvian Native breed goats is characterised by a higher capric acid (0.20 g 100 g−1) concentration, while a higher concentration of total unsaturated and monounsaturated fatty acids was detected in the samples of crossbreed goat milk. The average fatty acid composition of bulk milk samples was 68% for saturated fatty acids, 23% for monosaturated fatty acids and 4.3% for polyunsaturated fatty acids. In analysed goat milk samples, fatty acids showed the characteristic fatty acid profile of goat milk.
摘要羊奶的化学成分，特别是脂肪酸谱，由于单不饱和脂肪酸和多不饱和脂肪酸在人体营养中的作用，近年来得到了更新。分析这些营养物质与接受相同饲养和饲料的不同品种之间的关系是很重要的。本研究的目的是分析不同品种羊奶脂肪酸的分布。脂肪酸分析标本采集自拉脱维亚本地(n=5)、萨安(n=5)和杂交(n=5)等品种的个体动物。同时取5份散装牛奶样品进行牛奶质量检测和脂肪酸范围测定。按ISO 1211:2011标准分析脂肪含量，用色谱法测定脂肪酸含量。蛋白质、乳糖、酪蛋白和尿素浓度按照ISO 13366-2:2007进行分析，体细胞计数按照ISO 9622/IDF141:2013进行分析。杂交羊奶样品中脂肪浓度最高(3.81 g 100 g−1)，拉脱维亚本地羊奶样品中脂肪浓度最低(2.96 g 100 g−1)。Saanen羊奶样品中丁酸(0.12 g 100 g−1)和己酸(0.12 g 100 g−1)浓度最高。与其他品种相比，拉脱维亚本地山羊的羊奶具有较高的癸酸浓度(0.20 g 100 g−1)，而杂交羊奶样品中检测到的总不饱和脂肪酸和单不饱和脂肪酸浓度更高。散装牛奶样品的平均脂肪酸组成为饱和脂肪酸占68%，单不饱和脂肪酸占23%，多不饱和脂肪酸占4.3%。在分析的羊奶样品中，脂肪酸表现出羊奶特有的脂肪酸谱。
{"title":"Fatty Acid Composition of Different Breed Goat Milk","authors":"L. Marcinkoniene, Inga Ciproviča","doi":"10.2478/plua-2023-0005","DOIUrl":"https://doi.org/10.2478/plua-2023-0005","url":null,"abstract":"Abstract The chemical composition of goat milk, especially fatty acid profile is recently renewed due to the role of monosaturated and polyunsaturated fatty acids in human nutrition. These nutrients are important to analysed in connection with the different breeds receiving the same breeding and feed. The aim of this study was to analyse goat milk fatty acid profile in relation to different breeds. Specimens for fatty acid analyses were collected from individual animals of breeds like Latvian Native (n=5), Saanen (n=5), and crossbreeds (n=5). Bulk milk samples (n=5) were also taken for milk quality testing and fatty acid range determination. Fat content was analysed according to ISO 1211:2011 and fatty acids were measured with the chromatographic method. Protein, lactose, casein and urea concentration was analysed according to ISO 13366-2:2007 and somatic cell count to ISO 9622/IDF141:2013. The highest fat concentration was determined in crossbreed milk samples (3.81 g 100 g−1) and the lowest (2.96 g 100 g−1) in the Latvian Native breed goat milk samples. The highest butyric acid (0.12 g 100 g−1) and caproic acid (0.12 g 100 g−1) concentration was established in Saanen goat milk samples. Compared to other breeds, the milk of the Latvian Native breed goats is characterised by a higher capric acid (0.20 g 100 g−1) concentration, while a higher concentration of total unsaturated and monounsaturated fatty acids was detected in the samples of crossbreed goat milk. The average fatty acid composition of bulk milk samples was 68% for saturated fatty acids, 23% for monosaturated fatty acids and 4.3% for polyunsaturated fatty acids. In analysed goat milk samples, fatty acids showed the characteristic fatty acid profile of goat milk.","PeriodicalId":30922,"journal":{"name":"Rural Sustainability Research","volume":"49 1","pages":"35 - 39"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46082813","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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