Pub Date : 2023-03-20DOI: 10.35219/foodtechnology.2023.1.05
Wasiu Awoyale, Funmilayo Racheal Fadeni
Ogi is a traditional staple food rich in carbohydrates but low in protein. The inclusion of termite flour (TF) apart from increasing the protein content could affect other attributes, thus, the need for this study. The functional and pasting properties of the Ogi samples and the sensory evaluation of the gruel, produced from the blends of Ogi powder (OP) (50-100) with termite flour (TF) (10-50), were evaluated using standard methods. The result showed that adding TF to the OP slightly reduced the water (WAC) and oil absorption capacity (OAC), and increased the bulk density, swelling power, and all the pasting properties (except the peak time and pasting temperature) of the Ogi samples. The overall acceptability of the gruel from the 100g OP (control sample) was not significantly different from that of the 75.0:1.7 and 75.0:30.0 grams of the OP and TF blends. Consequently, the inclusion of the TF in the OP may not only increase the nutritional composition as reported by other researchers but produce an acceptable Ogi gruel of good pasting properties and comparable functionality to that of the control sample, which could be achieved by blending 75.0g of OP with either 1.7 or 30.0 g of TF.
Ogi是一种富含碳水化合物但蛋白质含量低的传统主食。白蚁粉(TF)除了增加蛋白质含量外，还会影响其他属性，因此需要进行本研究。采用标准方法对Ogi粉(OP)(50-100)与白蚁粉(TF)(10-50)混合制成的Ogi粥的功能、糊化性能和感官评价进行了评价。结果表明，在OP中加入TF可略微降低Ogi样品的吸水能力(WAC)和吸油能力(OAC)，提高Ogi样品的容重、溶胀力和各项糊化性能(除峰值时间和糊化温度外)。100g OP(对照样品)的粥的总体可接受性与75.0:1.7和75.0:30.0 g OP和TF混合物的粥的可接受性没有显著差异。因此，在鱼粉中加入TF不仅可以增加其他研究人员报告的营养成分，而且可以产生可接受的Ogi粥，具有良好的糊化性能和与对照样品相当的功能，这可以通过将75.0g鱼粉与1.7或30.0 g鱼粉混合来实现。
{"title":"Influence of edible termite flour supplementation on the functional and pasting properties of maize ogi powder and the sensory acceptability of the gruel","authors":"Wasiu Awoyale, Funmilayo Racheal Fadeni","doi":"10.35219/foodtechnology.2023.1.05","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.05","url":null,"abstract":"Ogi is a traditional staple food rich in carbohydrates but low in protein. The inclusion of termite flour (TF) apart from increasing the protein content could affect other attributes, thus, the need for this study. The functional and pasting properties of the Ogi samples and the sensory evaluation of the gruel, produced from the blends of Ogi powder (OP) (50-100) with termite flour (TF) (10-50), were evaluated using standard methods. The result showed that adding TF to the OP slightly reduced the water (WAC) and oil absorption capacity (OAC), and increased the bulk density, swelling power, and all the pasting properties (except the peak time and pasting temperature) of the Ogi samples. The overall acceptability of the gruel from the 100g OP (control sample) was not significantly different from that of the 75.0:1.7 and 75.0:30.0 grams of the OP and TF blends. Consequently, the inclusion of the TF in the OP may not only increase the nutritional composition as reported by other researchers but produce an acceptable Ogi gruel of good pasting properties and comparable functionality to that of the control sample, which could be achieved by blending 75.0g of OP with either 1.7 or 30.0 g of TF.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"125 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135822","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 : 2023-03-20DOI: 10.35219/foodtechnology.2023.1.10
Lale Acar, Semin Ozge Keskin
Edible films and coatings are the biodegradable layers of edible components that are used to coat the food surface or wrap the food in the form of film. In this paper, microwave, and ultrasound technologies, at different processing conditions, separately (US, 70M, 30M) or consecutively in different order (US-70M, 70M-US, US-30M, 30M-US) were applied to the film-forming solutions based on zein and corn starch to increase the compatibility between the biopolymers and to improve some of the edible film characteristics. The physical and mechanical properties and the FTIR spectra of the films were determined. The microwave followed by ultrasound treated edible films (70M-US, 30M-US) were found to be smoother and more homogeneous than the other films. Although all films were found to have hydrophilic character, application of microwave and ultrasound technologies together increased the water contact angle values of the films, providing more hydrophobic film surfaces. 70M-US and 30M-US edible films were found to have the highest tensile strength and elongation % values, respectively. The obvious deeper peaks were observed in the amide-III band of FTIR spectra for microwave followed by ultrasound treated films as an indicator of the enhanced compatibility between zein and corn starch in the film matrix.
{"title":"Physical and mechanical characterization of microwave and ultrasound-modified zein-corn starch edible films","authors":"Lale Acar, Semin Ozge Keskin","doi":"10.35219/foodtechnology.2023.1.10","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.10","url":null,"abstract":"Edible films and coatings are the biodegradable layers of edible components that are used to coat the food surface or wrap the food in the form of film. In this paper, microwave, and ultrasound technologies, at different processing conditions, separately (US, 70M, 30M) or consecutively in different order (US-70M, 70M-US, US-30M, 30M-US) were applied to the film-forming solutions based on zein and corn starch to increase the compatibility between the biopolymers and to improve some of the edible film characteristics. The physical and mechanical properties and the FTIR spectra of the films were determined. The microwave followed by ultrasound treated edible films (70M-US, 30M-US) were found to be smoother and more homogeneous than the other films. Although all films were found to have hydrophilic character, application of microwave and ultrasound technologies together increased the water contact angle values of the films, providing more hydrophobic film surfaces. 70M-US and 30M-US edible films were found to have the highest tensile strength and elongation % values, respectively. The obvious deeper peaks were observed in the amide-III band of FTIR spectra for microwave followed by ultrasound treated films as an indicator of the enhanced compatibility between zein and corn starch in the film matrix.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135814","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}
Whey powder, an industrial by-product, has the potential to be transformed into functional ingredients using the Maillard reaction. In this study, this chemical reaction occurred between whey powder and tempeh protein extract, resulting in increased antioxidant activity. This study aimed to isolate the Maillard reaction products (MRP) with the best antioxidant capacity using an ultrafiltration (UF) membrane by considering the fouling phenomenon that occurred on the membrane surface and critical flux for the filtration. MRP exhibited an antioxidant capacity of 0.09 mg ascorbic acid equivalent antioxidant capacity/mL, and the fractionation using a 5 kDa MWCO PES membrane showed the highest antioxidant capacity in terms of free radical reduction and metal chelating mechanisms. During MRP filtration, fouling on the membrane surface was observed, which could be attributed to the cake filtration model. The critical flux value was determined to be 4.23 LMH with a corresponding pressure of 0.75 bar. A long-term filtration below the critical flux showed stable performance, but filtration above the critical flux resulted in significant fouling. The permeate antioxidant IC50 value was 4.25 mg/mL. Based on the LC-MS analysis, 1,4-dihydroxy-2-methyl-anthraquinone and ilexin II were found as the potential contributors to the antioxidant activity of MRP. In summary, our study demonstrates that fractionating MRP using UF membrane-based filtration is an effective method for isolating MRP with high antioxidant capacity. Our findings also shed light on the critical flux value and fouling phenomenon during MRP filtration, which are important considerations for scaling up the production process.
{"title":"Maillard reaction products between whey powder and water-soluble tempeh protein extract: membrane-based fractionation","authors":"Tsaniyah Ayu Mauliasyam, Slamet Budijanto, Azis Boing Sitanggang","doi":"10.35219/foodtechnology.2023.1.04","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.04","url":null,"abstract":"Whey powder, an industrial by-product, has the potential to be transformed into functional ingredients using the Maillard reaction. In this study, this chemical reaction occurred between whey powder and tempeh protein extract, resulting in increased antioxidant activity. This study aimed to isolate the Maillard reaction products (MRP) with the best antioxidant capacity using an ultrafiltration (UF) membrane by considering the fouling phenomenon that occurred on the membrane surface and critical flux for the filtration. MRP exhibited an antioxidant capacity of 0.09 mg ascorbic acid equivalent antioxidant capacity/mL, and the fractionation using a 5 kDa MWCO PES membrane showed the highest antioxidant capacity in terms of free radical reduction and metal chelating mechanisms. During MRP filtration, fouling on the membrane surface was observed, which could be attributed to the cake filtration model. The critical flux value was determined to be 4.23 LMH with a corresponding pressure of 0.75 bar. A long-term filtration below the critical flux showed stable performance, but filtration above the critical flux resulted in significant fouling. The permeate antioxidant IC50 value was 4.25 mg/mL. Based on the LC-MS analysis, 1,4-dihydroxy-2-methyl-anthraquinone and ilexin II were found as the potential contributors to the antioxidant activity of MRP. In summary, our study demonstrates that fractionating MRP using UF membrane-based filtration is an effective method for isolating MRP with high antioxidant capacity. Our findings also shed light on the critical flux value and fouling phenomenon during MRP filtration, which are important considerations for scaling up the production process.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135812","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}
Cinnamic acid is a phenolic compound with the potential to act as a natural antioxidant. Cinnamic acid esterification can be performed by adding a long-chain alcohol to one of its hydroxyl groups to improve its antioxidant activity. In this study, cinnamic esters were synthesized in an enzymatic membrane reactor (EMR) and were carried out continuously. This study aimed to determine the optimum conditions for the synthesis of cinnamic esters using various types of alcohols (e.g., butanol, hexanol, and octanol) as alkyl group donors and the impact of the esterification on the antioxidant activity. The continuous synthesis of cinnamic esters with TL IM lipozyme as the biocatalyst had the highest conversion (20.91%) with 1-butanol as the alkyl donor, in a synthesis strategy of a 12-h batch followed by continuous operation with a residence time of 9 h. The resulting ester increased the antioxidant activities by 2.18 and 3.85-fold, respectively based on the DPPH and FRAP assays.
{"title":"Continuous synthesis of cinnamate ester using membrane reactor in a solvent-free system","authors":"Azis Boing Sitanggang, Rahma Auliarisya Hidayati, Lilis Nuraida, Nuri Andarwulan, Slamet Budijanto","doi":"10.35219/foodtechnology.2023.1.03","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.03","url":null,"abstract":"Cinnamic acid is a phenolic compound with the potential to act as a natural antioxidant. Cinnamic acid esterification can be performed by adding a long-chain alcohol to one of its hydroxyl groups to improve its antioxidant activity. In this study, cinnamic esters were synthesized in an enzymatic membrane reactor (EMR) and were carried out continuously. This study aimed to determine the optimum conditions for the synthesis of cinnamic esters using various types of alcohols (e.g., butanol, hexanol, and octanol) as alkyl group donors and the impact of the esterification on the antioxidant activity. The continuous synthesis of cinnamic esters with TL IM lipozyme as the biocatalyst had the highest conversion (20.91%) with 1-butanol as the alkyl donor, in a synthesis strategy of a 12-h batch followed by continuous operation with a residence time of 9 h. The resulting ester increased the antioxidant activities by 2.18 and 3.85-fold, respectively based on the DPPH and FRAP assays.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135818","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}
Production of folate by lactic acid bacteria (LAB) isolated from tempe, fermented mustard, kefir, tapai, and breast milk was analyzed after 24 h of growth in folate-free media. The LAB isolates with the highest folate production were further investigated for folate distribution in intracellular and extracellular cells in a folate-free medium for 48 h. The two main forms of folates, i.e., tetrahydrofolate (THF) and 5-methyl-tetrahydrofolate (5-MTHF), as well as folic acid, were detected and quantified using the HPLC-DAD method with each folate standard as calibration curves. Two folate peaks were found in the spent medium of folate-producing isolates; one of them was identified as 5-MTHF, while the other peak was identified as other folates. Lacticaseibacillus rhamnosus R23 from breast milk and Limosilactobacillus fermentum JK13 from kefir granules were the selected folate-producing isolates, with the production of total folates at 98.37 mg/ml and 85.67 mg/ml, respectively, after 24 h of incubation. The two isolates showed nearly similar patterns of intra- and extracellular folate distribution; that is, extracellular folate excreted into the media has a much higher proportion than intracellular folate. Therefore, the two LAB isolates can be utilized for extracellular folate production.
{"title":"Folate production and its distribution during growth of lactic acid bacteria isolated from fermented food and breast milk","authors":"Fenny Amilia Mahara, Lilis Nuraida, Hanifah Nuryani Lioe, Siti Nurjanah","doi":"10.35219/foodtechnology.2023.1.11","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.11","url":null,"abstract":"Production of folate by lactic acid bacteria (LAB) isolated from tempe, fermented mustard, kefir, tapai, and breast milk was analyzed after 24 h of growth in folate-free media. The LAB isolates with the highest folate production were further investigated for folate distribution in intracellular and extracellular cells in a folate-free medium for 48 h. The two main forms of folates, i.e., tetrahydrofolate (THF) and 5-methyl-tetrahydrofolate (5-MTHF), as well as folic acid, were detected and quantified using the HPLC-DAD method with each folate standard as calibration curves. Two folate peaks were found in the spent medium of folate-producing isolates; one of them was identified as 5-MTHF, while the other peak was identified as other folates. Lacticaseibacillus rhamnosus R23 from breast milk and Limosilactobacillus fermentum JK13 from kefir granules were the selected folate-producing isolates, with the production of total folates at 98.37 mg/ml and 85.67 mg/ml, respectively, after 24 h of incubation. The two isolates showed nearly similar patterns of intra- and extracellular folate distribution; that is, extracellular folate excreted into the media has a much higher proportion than intracellular folate. Therefore, the two LAB isolates can be utilized for extracellular folate production.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135816","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 : 2023-03-20DOI: 10.35219/foodtechnology.2023.1.06
Hasbullah Hasbullah, Didah Nur Faridah, Dias Indrasti, Fitriya Nur Annisa Dewi, Nuri Andarwulan
This research investigated the antioxidant and antidiabetic properties of mace from nutmeg (Myristica fragrans Houtt) using in vitro experiments. The nutmeg samples, including distilled water extract (EA), methanol extract (EM), methanol fraction (FM), hexane fraction (FH), and chloroform fraction (FC), were analysed for yield, total phenolic content, antioxidant activity (using 1,1-diphenyl-2-picryl-hydrazyl radical scavenging activity-DPPH RSA and ferric reducing antioxidant power-FRAP), and α-amylase inhibitory activity. The highest yield was found in EM (25.39±0.62% db), while the highest phenolic content was achieved in FC (127.18±3.64 mg GAE/g dry fraction). In terms of antioxidant, the highest activity by DPPH assay was found in FM phenolic (IC50=2.56±0.02 mg/L) and FC phenolic (IC50=2.79±0.05 mg/L), while EA phenolic demonstrated the highest activity using FRAP assay (9.16±0.86 g TE/100 g phenolic). The EA phenolic also showed the greatest inhibition against α-amylase (IC50=360.18±6.83 mg/L). A positive correlation was found between the ability to reduce the ferric ion of mace samples and its α-amylase inhibitory activity. The results suggest that phenolic from nutmeg mace extract/fraction of obviously exerted antioxidant activity (4.9 times higher than ascorbic acid) and antidiabetic activity (4.2 times higher than acarbose). For this reason, the mace of nutmeg (Myristica fragrans Houtt) can be a considerable source of natural antioxidants and antidiabetic.
{"title":"In vitro antioxidant and antidiabetic activity of mace from Myristica Fragrans houtt","authors":"Hasbullah Hasbullah, Didah Nur Faridah, Dias Indrasti, Fitriya Nur Annisa Dewi, Nuri Andarwulan","doi":"10.35219/foodtechnology.2023.1.06","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.06","url":null,"abstract":"This research investigated the antioxidant and antidiabetic properties of mace from nutmeg (Myristica fragrans Houtt) using in vitro experiments. The nutmeg samples, including distilled water extract (EA), methanol extract (EM), methanol fraction (FM), hexane fraction (FH), and chloroform fraction (FC), were analysed for yield, total phenolic content, antioxidant activity (using 1,1-diphenyl-2-picryl-hydrazyl radical scavenging activity-DPPH RSA and ferric reducing antioxidant power-FRAP), and α-amylase inhibitory activity. The highest yield was found in EM (25.39±0.62% db), while the highest phenolic content was achieved in FC (127.18±3.64 mg GAE/g dry fraction). In terms of antioxidant, the highest activity by DPPH assay was found in FM phenolic (IC50=2.56±0.02 mg/L) and FC phenolic (IC50=2.79±0.05 mg/L), while EA phenolic demonstrated the highest activity using FRAP assay (9.16±0.86 g TE/100 g phenolic). The EA phenolic also showed the greatest inhibition against α-amylase (IC50=360.18±6.83 mg/L). A positive correlation was found between the ability to reduce the ferric ion of mace samples and its α-amylase inhibitory activity. The results suggest that phenolic from nutmeg mace extract/fraction of obviously exerted antioxidant activity (4.9 times higher than ascorbic acid) and antidiabetic activity (4.2 times higher than acarbose). For this reason, the mace of nutmeg (Myristica fragrans Houtt) can be a considerable source of natural antioxidants and antidiabetic.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135821","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}
The use of pectolytic enzymes to clarify the white grape juice is a simple and economical solution for positively influencing the subsequent technological steps. The positive effects refer to improving the filterability of the final wine, the behavior of the wine during the stabilization treatments, and, most important, wine quality. The experimental study consisted of treating the grape juice with Zymoclaire Pro Ice for the maceration and extraction steps, and Zymoclaire CC Plus for the clarifying step. The evolution of grape juice clarification parameters such as turbidity, oxidation stability, and the dynamics of the alcoholic fermentation were monitored. The study revealed that after 24 h of treatment, a higher volume of clarified grape juice was achieved. The volume of clarified grape juice was 55% in the control samples, while in case of the sulfited grape juice, clarified with maceration and extraction enzymes or with clarification enzymes, reached 72% and 84%, respectively. The optimal turbidity levels of the juice’s enzymatic clarifying stage were reached after 24 hours in case of both enzyme treatments. The comparative analysis of the physicochemical parameters did not reveal significant differences between samples regarding free and total SO2 contents, potential alcoholic concentrations, volatile acidity, and residual sugars. Also, the enzymatically treated samples were the most appreciated from a sensory point of view. In conclusion, the results revealed that the enzyme tested in these experiments showed high efficiency in grape juice clarifying.
利用溶酶澄清白葡萄汁是一种简单经济的方法，对后续工艺步骤产生积极影响。积极的影响是指提高最终葡萄酒的过滤性，葡萄酒在稳定处理期间的行为，最重要的是，葡萄酒的品质。实验研究包括用Zymoclaire Pro Ice对葡萄汁进行浸渍和提取，用Zymoclaire CC Plus对葡萄汁进行澄清。对葡萄汁澄清参数如浊度、氧化稳定性和酒精发酵动力学的演变进行了监测。研究表明，处理24小时后，澄清葡萄汁的体积更高。对照样品澄清后的葡萄汁体积为55%，亚硫酸盐处理后的葡萄汁，浸提酶澄清和澄清酶澄清后的葡萄汁体积分别达到72%和84%。两种酶处理均在24小时后达到果汁酶澄清阶段的最佳浊度水平。理化参数的比较分析没有发现样品之间在游离和总SO2含量、潜在酒精浓度、挥发性酸度和残留糖方面存在显著差异。此外，从感官的角度来看，酶处理的样品是最受欢迎的。综上所述，该酶对葡萄汁具有较高的澄清效率。
{"title":"Studies on white must clarification using enzyme preparations","authors":"Mihaela Manuela Hozoc (Nedelcu), Oana Emilia Constantin, Nina Nicoleta Lazăr (Condurache), Gabriela Bahrim, Nicoleta Stănciuc, Iuliana Aprodu, Constantin Croitoru, Gabriela Râpeanu","doi":"10.35219/foodtechnology.2023.1.12","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.12","url":null,"abstract":"The use of pectolytic enzymes to clarify the white grape juice is a simple and economical solution for positively influencing the subsequent technological steps. The positive effects refer to improving the filterability of the final wine, the behavior of the wine during the stabilization treatments, and, most important, wine quality. The experimental study consisted of treating the grape juice with Zymoclaire Pro Ice for the maceration and extraction steps, and Zymoclaire CC Plus for the clarifying step. The evolution of grape juice clarification parameters such as turbidity, oxidation stability, and the dynamics of the alcoholic fermentation were monitored. The study revealed that after 24 h of treatment, a higher volume of clarified grape juice was achieved. The volume of clarified grape juice was 55% in the control samples, while in case of the sulfited grape juice, clarified with maceration and extraction enzymes or with clarification enzymes, reached 72% and 84%, respectively. The optimal turbidity levels of the juice’s enzymatic clarifying stage were reached after 24 hours in case of both enzyme treatments. The comparative analysis of the physicochemical parameters did not reveal significant differences between samples regarding free and total SO2 contents, potential alcoholic concentrations, volatile acidity, and residual sugars. Also, the enzymatically treated samples were the most appreciated from a sensory point of view. In conclusion, the results revealed that the enzyme tested in these experiments showed high efficiency in grape juice clarifying.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135815","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}
The popping and puffing are adiabatic expansion process in which the grains are exposed to high temperature for short time. The heat increases vapour pressure inside the grain leading to rupture of outer shell with expansion of starchy endosperm to several folds creating a crispy and aerated puffed snack. Conventional puffing methods use hot air, oil and sand as medium of puffing, whereas non-conventional puffing methods make use of microwave, fluidized air and pressure differential in system. Although it is commonly believed that processing conditions solely influence the quality of expanded grains, many other variables such as physical, chemical and genetic characteristics of grain, post-harvest handling practices, storage conditions and pre-treatments can also largely affect quality indices of expanded grains. As exposed to heat for only short time, expanded grains retain majority of nutrients and even improved digestibility and nutrient bioavailability traits. Flour obtained by milling of expanded grains exhibit desired functional properties expected in bakery products. This paper briefly discussed the factors influencing puffing quality and effects of puffing on physicochemical and morphological characteristics of grain along with its applications.
{"title":"Processing, characteristics and applications of expanded grains","authors":"Deepak Subramani, Manonmani Kumaraguruparaswami, Shivaswamy MS, Sharmila Tamilselvan, Maheswari Murugesan","doi":"10.35219/foodtechnology.2023.1.13","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.13","url":null,"abstract":"The popping and puffing are adiabatic expansion process in which the grains are exposed to high temperature for short time. The heat increases vapour pressure inside the grain leading to rupture of outer shell with expansion of starchy endosperm to several folds creating a crispy and aerated puffed snack. Conventional puffing methods use hot air, oil and sand as medium of puffing, whereas non-conventional puffing methods make use of microwave, fluidized air and pressure differential in system. Although it is commonly believed that processing conditions solely influence the quality of expanded grains, many other variables such as physical, chemical and genetic characteristics of grain, post-harvest handling practices, storage conditions and pre-treatments can also largely affect quality indices of expanded grains. As exposed to heat for only short time, expanded grains retain majority of nutrients and even improved digestibility and nutrient bioavailability traits. Flour obtained by milling of expanded grains exhibit desired functional properties expected in bakery products. This paper briefly discussed the factors influencing puffing quality and effects of puffing on physicochemical and morphological characteristics of grain along with its applications.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135855","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}
Nowadays, there is an increase in consumer demands for healthy products, whereas the low-calorie products are gaining increasing popularity. Apples are the most consumed fruits worldwide, especially due to the compositional diversity of health-promoting bioactive compounds, such as phenolics, organic acids, dietary fiber, vitamin C and B, minerals, fibers, etc. In this study, four types of apple jams were obtained, by exploring the potential of Hibiscus aqueous extract to inhibit the color changes, that negatively affected the acceptability of the products. Four jam variants were obtained, by varying the type and quantity of sugar, in order to align to the new trends regarding the development and analysis of low-sugar jams. Significant differences (p<0.5) were observed in color, phytochemical profile, texture, nutritional parameters and products acceptability. Firmness varied between 0.61±0.01 N and 0.82±0.01 N, for control samples, and 0.85±0.02 N and 0.99±0.02 N for the samples treated with hibiscus infusion. The type and sugar concentration did not significantly influence the firmness. No significant differences were observed for the samples with sugar or xylitol addition in terms of adhesiveness, cohesiveness, springiness and chewiness. Moreover, the hibiscus infusion showed beneficial effects on texture parameters. The phytochemical parameters results showed an increased content in polyphenols, flavonoids and anthocyanins in Hibiscus infused samples, whereas no significant impact on antioxidant activity was observed. The overall impression of the products highlighted the consumer preferences for the jam with xylitol, followed by low sugar jam.
如今，消费者对健康产品的需求增加，而低热量产品越来越受欢迎。苹果是世界上消费最多的水果，特别是由于其含有多种促进健康的生物活性化合物，如酚类物质、有机酸、膳食纤维、维生素C和维生素B、矿物质、纤维等。本研究通过探究芙蓉水提物对苹果果酱颜色变化的抑制作用，得到了4种类型的果酱。为了适应低糖果酱的发展和分析的新趋势，通过改变糖的类型和数量，获得了四种果酱变体。在颜色、植物化学特征、质地、营养参数和产品接受度方面存在显著差异(p<0.5)。对照组的硬度变化范围为0.61±0.01 N ~ 0.82±0.01 N，木槿花注射液组的硬度变化范围为0.85±0.02 N ~ 0.99±0.02 N。类型和糖浓度对硬度无显著影响。添加糖或木糖醇的样品在黏附性、黏结性、弹性和咀嚼性方面无显著差异。此外，木槿浸泡液对纹理参数也有有益的影响。植物化学参数结果表明，木槿浸泡后的样品中多酚、黄酮类和花青素含量增加，而抗氧化活性无显著影响。产品的总体印象突出了消费者对木糖醇果酱的偏好，其次是低糖果酱。
{"title":"Low-sugar apples jam with hibiscus extract: textural, phytochemical and nutritional aspects","authors":"Lavinia Stan (Boldea), Oana Viorela Nistor, Ștefania Adelina Milea, Doina Georgeta Andronoiu, Aida Mihaela Vasile, Gabriela Râpeanu, Nicoleta Stănciuc","doi":"10.35219/foodtechnology.2023.1.07","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.07","url":null,"abstract":"Nowadays, there is an increase in consumer demands for healthy products, whereas the low-calorie products are gaining increasing popularity. Apples are the most consumed fruits worldwide, especially due to the compositional diversity of health-promoting bioactive compounds, such as phenolics, organic acids, dietary fiber, vitamin C and B, minerals, fibers, etc. In this study, four types of apple jams were obtained, by exploring the potential of Hibiscus aqueous extract to inhibit the color changes, that negatively affected the acceptability of the products. Four jam variants were obtained, by varying the type and quantity of sugar, in order to align to the new trends regarding the development and analysis of low-sugar jams. Significant differences (p<0.5) were observed in color, phytochemical profile, texture, nutritional parameters and products acceptability. Firmness varied between 0.61±0.01 N and 0.82±0.01 N, for control samples, and 0.85±0.02 N and 0.99±0.02 N for the samples treated with hibiscus infusion. The type and sugar concentration did not significantly influence the firmness. No significant differences were observed for the samples with sugar or xylitol addition in terms of adhesiveness, cohesiveness, springiness and chewiness. Moreover, the hibiscus infusion showed beneficial effects on texture parameters. The phytochemical parameters results showed an increased content in polyphenols, flavonoids and anthocyanins in Hibiscus infused samples, whereas no significant impact on antioxidant activity was observed. The overall impression of the products highlighted the consumer preferences for the jam with xylitol, followed by low sugar jam.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"119 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135811","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}
This study aimed to optimize Ultrasound-Assisted Extraction (UAE) parameters to enrich soybean oil with Myrtus communis L. (myrtle) seeds powder. The effect of the temperature and sonication time on antioxidant contents, namely total phenolics, total carotenoids, total chlorophylls and also on the antioxidant capacity was studied. The resulted optimized conditions were a temperature of 30 °C during 32.5 min and through their use, the experimental values for total phenolics, carotenoids, and chlorophylls were 103.09 ± 7.22, 1.96 ± 0.90 and, 1.88 ± 3.97 mg/kg oil, respectively. These values were very close to the predicted ones, which were 94.45 ± 10.13, 1.52 ± 0.12, and 1.57 ± 0.84 mg/kg oil, respectively. The results of the antioxidant capacity of the oil extracts indicated that the enriched oil using UAE appeared to be more potent than the control. Hence, myrtle seeds presented high amounts of bioactive compounds with antioxidant activity and were appropriate for soybean oil enrichment by UAE.
{"title":"The optimization of direct enrichment of soybean oil with myrtle seed bioactive compounds using ultrasonic assisted extraction","authors":"Nadia Bouaoudia-Madi, Fatiha Brahmi, Sofiani Dairi, Khodir Madani, Lila Boulekbache-Makhlouf","doi":"10.35219/foodtechnology.2023.1.01","DOIUrl":"https://doi.org/10.35219/foodtechnology.2023.1.01","url":null,"abstract":"This study aimed to optimize Ultrasound-Assisted Extraction (UAE) parameters to enrich soybean oil with Myrtus communis L. (myrtle) seeds powder. The effect of the temperature and sonication time on antioxidant contents, namely total phenolics, total carotenoids, total chlorophylls and also on the antioxidant capacity was studied. The resulted optimized conditions were a temperature of 30 °C during 32.5 min and through their use, the experimental values for total phenolics, carotenoids, and chlorophylls were 103.09 ± 7.22, 1.96 ± 0.90 and, 1.88 ± 3.97 mg/kg oil, respectively. These values were very close to the predicted ones, which were 94.45 ± 10.13, 1.52 ± 0.12, and 1.57 ± 0.84 mg/kg oil, respectively. The results of the antioxidant capacity of the oil extracts indicated that the enriched oil using UAE appeared to be more potent than the control. Hence, myrtle seeds presented high amounts of bioactive compounds with antioxidant activity and were appropriate for soybean oil enrichment by UAE.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135135819","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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