Indigenous yeast strains Kluyveromyces marxianus (MH6), K. marxianus (CH1), and Saccharomyces cerevisiae (C1) were screened for whey beverage production. K. marxianus (MH6) showed significantly higher (P < 0.05) fermentation efficiency (15.2%) as compare to other yeast strains. The conditions optimised for whey fermentation were 16 Brix, pH 5.5, 28 °C, and 72 h without agitation. For fermented whey beverage production, fruits viz., kinnow (Daizy), guava (Allahabad safeda), and mango (Safeda) were blended with whey at different ratios viz., 80:20, 70:30, 60:40, and 50:50. All ratios showed significant differences for biochemical and sensory analysis (P < 0.05), out of which ratios 60:40, 70:30, and 60:40 for whey kinnow, whey mango, and whey guava, respectively, were selected. To enhance the flavour of whey beverage, flavouring agents (cinnamon, cardamom, fennel seeds, and apple essence) were added. A panel of judges assessed all whey beverages on a hedonic scale basis, and cardamom whey guava beverage received the highest score of 8.16. The whey beverages were stored under refrigerated conditions after pasteurisation, and the shelf life was assessed to be 15 days. This study conferred that K. marxianus held the potential for fermented whey fruit blend beverages production and these beverages could be an alternative healthy refreshing substitute for synthetic bottled fruit beverages.
{"title":"Valorisation of whey for fermented beverage production using functional starter yeast","authors":"Priyanka, K. Bhushan, G. S. Kocher","doi":"10.1556/066.2021.00268","DOIUrl":"https://doi.org/10.1556/066.2021.00268","url":null,"abstract":"\u0000 Indigenous yeast strains Kluyveromyces marxianus (MH6), K. marxianus (CH1), and Saccharomyces cerevisiae (C1) were screened for whey beverage production. K. marxianus (MH6) showed significantly higher (P < 0.05) fermentation efficiency (15.2%) as compare to other yeast strains. The conditions optimised for whey fermentation were 16 Brix, pH 5.5, 28 °C, and 72 h without agitation. For fermented whey beverage production, fruits viz., kinnow (Daizy), guava (Allahabad safeda), and mango (Safeda) were blended with whey at different ratios viz., 80:20, 70:30, 60:40, and 50:50. All ratios showed significant differences for biochemical and sensory analysis (P < 0.05), out of which ratios 60:40, 70:30, and 60:40 for whey kinnow, whey mango, and whey guava, respectively, were selected. To enhance the flavour of whey beverage, flavouring agents (cinnamon, cardamom, fennel seeds, and apple essence) were added. A panel of judges assessed all whey beverages on a hedonic scale basis, and cardamom whey guava beverage received the highest score of 8.16. The whey beverages were stored under refrigerated conditions after pasteurisation, and the shelf life was assessed to be 15 days. This study conferred that K. marxianus held the potential for fermented whey fruit blend beverages production and these beverages could be an alternative healthy refreshing substitute for synthetic bottled fruit beverages.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"1 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67639805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
B. Raposa, E. Antal, J. Macharia, M. Pintér, N. Rozmann, D. Pusztai, M. Sugar, D. Bánáti
Several misconceptions exist about foods and nutrition. Many believe, that the human body can “acidify”, thus, an “alkaline diet” should be followed. The acid-base balance is a characteristic of a normally functioning human body. Throughout our metabolic processes, acids and substances with acidic pH are produced continuously, which, in the case of a healthy person, does not affect the pH of the human body. In those rare cases, when an overall pH imbalance evolves in the human body due to its life-threatening nature, it requires urgent medical intervention. Furthermore, it cannot be influenced by dietary interventions. This paper highlights evidence regarding acidification and the acid-base balance, with special attention to certain food groups. Foodstuffs have different specific pH value (acid-base character), they can be acidic, alkaline, or neutral in elemental state. Beside their chemical nature, the effect they have on the human body depends on the mechanism of their metabolism, as well. Diet and ingredients have direct and indirect effects on the human body's intracellular and extracellular compartments (especially blood and urine), still they do not influence its pH significantly. Alkaline diets were born in the absence of evidence-based information and/or the misunderstanding and wrong interpretation of the available and up-to-date scientific facts. The convictions of consumers and the promotion of the alkaline diet lack the scientific basis, so it can be harmful or even dangerous in the long run. In summary, scientific evidence on the efficacy or prophylactic effects of an alkaline diet is not available.
{"title":"The issue of acidity and alkalinity in our diet – Facts, popular beliefs, and the reality","authors":"B. Raposa, E. Antal, J. Macharia, M. Pintér, N. Rozmann, D. Pusztai, M. Sugar, D. Bánáti","doi":"10.1556/066.2022.00006","DOIUrl":"https://doi.org/10.1556/066.2022.00006","url":null,"abstract":"\u0000 Several misconceptions exist about foods and nutrition. Many believe, that the human body can “acidify”, thus, an “alkaline diet” should be followed. The acid-base balance is a characteristic of a normally functioning human body. Throughout our metabolic processes, acids and substances with acidic pH are produced continuously, which, in the case of a healthy person, does not affect the pH of the human body. In those rare cases, when an overall pH imbalance evolves in the human body due to its life-threatening nature, it requires urgent medical intervention. Furthermore, it cannot be influenced by dietary interventions.\u0000 This paper highlights evidence regarding acidification and the acid-base balance, with special attention to certain food groups. Foodstuffs have different specific pH value (acid-base character), they can be acidic, alkaline, or neutral in elemental state. Beside their chemical nature, the effect they have on the human body depends on the mechanism of their metabolism, as well. Diet and ingredients have direct and indirect effects on the human body's intracellular and extracellular compartments (especially blood and urine), still they do not influence its pH significantly.\u0000 Alkaline diets were born in the absence of evidence-based information and/or the misunderstanding and wrong interpretation of the available and up-to-date scientific facts. The convictions of consumers and the promotion of the alkaline diet lack the scientific basis, so it can be harmful or even dangerous in the long run.\u0000 In summary, scientific evidence on the efficacy or prophylactic effects of an alkaline diet is not available.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48966780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gamma-aminobutyric acid (GABA), a four-carbon non-protein amino acid, is widely known to have multiple physiological functions. The present study aimed to investigate the cultivation parameters for GABA production by a lactic acid bacteria (LAB) strain isolated from a tuna gut sample. Among 60 tuna gut LAB, only 7 Limosilactobacillus fermentum isolates, i.e. NG01, NG12, NG13, NG14, NG16, NG23, and NG27, were capable of GABA fermentation, with NG16 being the most potent GABA producer. The GABA production by isolate NG16 was therefore thoroughly characterised. The optimal batch culture conditions for GABA production were an initial cell density of 5×106 CFU mL−1, a monosodium glutamate concentration of 2%, an initial pH of 7, a fermentation temperature of 35 °C, and an incubation time of 96 h. Under this cultivation conditions, NG16 produced a maximum GABA yield of 25.52 ± 0.41 mM.
{"title":"A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate","authors":"D. Thuy, N. T. An, V. Jayasena, P. Vandamme","doi":"10.1556/066.2022.00065","DOIUrl":"https://doi.org/10.1556/066.2022.00065","url":null,"abstract":"\u0000 Gamma-aminobutyric acid (GABA), a four-carbon non-protein amino acid, is widely known to have multiple physiological functions. The present study aimed to investigate the cultivation parameters for GABA production by a lactic acid bacteria (LAB) strain isolated from a tuna gut sample. Among 60 tuna gut LAB, only 7 Limosilactobacillus fermentum isolates, i.e. NG01, NG12, NG13, NG14, NG16, NG23, and NG27, were capable of GABA fermentation, with NG16 being the most potent GABA producer. The GABA production by isolate NG16 was therefore thoroughly characterised. The optimal batch culture conditions for GABA production were an initial cell density of 5×106 CFU mL−1, a monosodium glutamate concentration of 2%, an initial pH of 7, a fermentation temperature of 35 °C, and an incubation time of 96 h. Under this cultivation conditions, NG16 produced a maximum GABA yield of 25.52 ± 0.41 mM.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41338792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Á. Ribárszki, D. Szekely, B. Szabó-Nótin, B. Góczán, L. Friedrich, Q. D. Nguyen, M. Máté
Quality and storability are crucial factors in production of apple juice. The main goal of this study was investigation of the effects of ascorbic acid and acerola juice on the changes of some sensorial parameters and bioactive compounds of aseptically filled and industrial scale produced apple juice during storage for 12 months. While the viscosity and pH of apple juice did not change significantly, the ΔE* peaked (20–30) at month 6 of the storage period. The colour of apple juice was lighter than at the beginning of storage. Maximum total phenolic contents were 1,100, 1,400, and 1,250 mg L−1 in the control, ascorbic acid supplemented, and acerola added samples, respectively. Other parameters (antioxidant capacity, ascorbic acid, browning index, etc.) peaked in month 4. Acerola was a good alternative anti-browning and antioxidant agent for the treatment of apple juice in the processing. The antioxidant capacity of apple juice treated with acerola was higher than with ascorbic acid. The results were obtained with industrial samples, thus, they can serve as a very good base for the optimisation process and industrial production without the need for scale-up.
{"title":"Effect of ascorbic acid and acerola juice on some quality properties of aseptic filled apple juice","authors":"Á. Ribárszki, D. Szekely, B. Szabó-Nótin, B. Góczán, L. Friedrich, Q. D. Nguyen, M. Máté","doi":"10.1556/066.2022.00030","DOIUrl":"https://doi.org/10.1556/066.2022.00030","url":null,"abstract":"\u0000 Quality and storability are crucial factors in production of apple juice. The main goal of this study was investigation of the effects of ascorbic acid and acerola juice on the changes of some sensorial parameters and bioactive compounds of aseptically filled and industrial scale produced apple juice during storage for 12 months. While the viscosity and pH of apple juice did not change significantly, the ΔE* peaked (20–30) at month 6 of the storage period. The colour of apple juice was lighter than at the beginning of storage. Maximum total phenolic contents were 1,100, 1,400, and 1,250 mg L−1 in the control, ascorbic acid supplemented, and acerola added samples, respectively. Other parameters (antioxidant capacity, ascorbic acid, browning index, etc.) peaked in month 4. Acerola was a good alternative anti-browning and antioxidant agent for the treatment of apple juice in the processing. The antioxidant capacity of apple juice treated with acerola was higher than with ascorbic acid. The results were obtained with industrial samples, thus, they can serve as a very good base for the optimisation process and industrial production without the need for scale-up.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49086635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. El Chami, J. El Chami, Á. Tarnawa, K. Kassai, Z. Kende, M. Jolánkai
Fusarium spp. are phytopathogens causing fusarium head blight in wheat. They produce mycotoxins, mainly fumonisins, deoxynivalenol, and zearalenone. The study was conducted during two growing seasons (2020 and 2021) at the experimental field and laboratories of the Hungarian University of Agriculture and Life Sciences (MATE). The aim of the study was to determine the influence of growing season, nitrogen fertilisation, and wheat variety on Fusarium infection and mycotoxin production in wheat kernel. Zearalenone was not detected during the two growing seasons and deoxynivalenol was only detected in 2020. The results indicate that nitrogen fertilisation and wheat variety did not have statistically significant influence on Fusarium infection and mycotoxin production. The growing season had statistically significant influence on Fusarium infection and fumonisins production due to higher rainfall in 2021 compared to 2020 during the flowering period when the wheat spike is the most vulnerable to Fusarium infection.
{"title":"Influence of growing season, nitrogen fertilisation and wheat variety on Fusarium infection and mycotoxin production in wheat kernel","authors":"E. El Chami, J. El Chami, Á. Tarnawa, K. Kassai, Z. Kende, M. Jolánkai","doi":"10.1556/066.2022.00036","DOIUrl":"https://doi.org/10.1556/066.2022.00036","url":null,"abstract":"Fusarium spp. are phytopathogens causing fusarium head blight in wheat. They produce mycotoxins, mainly fumonisins, deoxynivalenol, and zearalenone. The study was conducted during two growing seasons (2020 and 2021) at the experimental field and laboratories of the Hungarian University of Agriculture and Life Sciences (MATE). The aim of the study was to determine the influence of growing season, nitrogen fertilisation, and wheat variety on Fusarium infection and mycotoxin production in wheat kernel. Zearalenone was not detected during the two growing seasons and deoxynivalenol was only detected in 2020. The results indicate that nitrogen fertilisation and wheat variety did not have statistically significant influence on Fusarium infection and mycotoxin production. The growing season had statistically significant influence on Fusarium infection and fumonisins production due to higher rainfall in 2021 compared to 2020 during the flowering period when the wheat spike is the most vulnerable to Fusarium infection.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42357366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
B. Schmidt-Szantner, M. Gasztonyi, P. Milotay, R. Tömösközi-Farkas
A three-year (2016–2018) open field experiment was conducted to study the effect of irrigation, fertilisation, and seasonal variation on the main bioactive components, such as carotenoids (lycopene and β-carotene), total polyphenols, antioxidant capacity, and tocopherols of processed Uno Rosso F1 tomato. The statistical evaluation of measurements proved that the multi-year data set cannot be evaluated as combined data set; the values obtained in different years must be evaluated separately. The impact of irrigation on the content of bioactive components varied from year to year. The correlation was negative between irrigation and α-tocopherol content in 2016 and 2018 (r = –0.567 and –0.605, respectively), polyphenol content in 2016 (r = –0.668), γ-tocopherol content in 2017 (r = –0.662), while positive correlation was observed between concentration of vitamin C (r = 0.533) in 2017, lycopene content (r = 0.473) in 2018 and irrigation intensity. A weak correlation was proved between K levels and concentrations of lycopene and polyphenols in 2016 (r = 0.301 and r = 0.392, respectively).
{"title":"Effect of irrigation and fertilisation on the biologically active components of tomato","authors":"B. Schmidt-Szantner, M. Gasztonyi, P. Milotay, R. Tömösközi-Farkas","doi":"10.1556/066.2022.00032","DOIUrl":"https://doi.org/10.1556/066.2022.00032","url":null,"abstract":"A three-year (2016–2018) open field experiment was conducted to study the effect of irrigation, fertilisation, and seasonal variation on the main bioactive components, such as carotenoids (lycopene and β-carotene), total polyphenols, antioxidant capacity, and tocopherols of processed Uno Rosso F1 tomato. The statistical evaluation of measurements proved that the multi-year data set cannot be evaluated as combined data set; the values obtained in different years must be evaluated separately. The impact of irrigation on the content of bioactive components varied from year to year. The correlation was negative between irrigation and α-tocopherol content in 2016 and 2018 (r = –0.567 and –0.605, respectively), polyphenol content in 2016 (r = –0.668), γ-tocopherol content in 2017 (r = –0.662), while positive correlation was observed between concentration of vitamin C (r = 0.533) in 2017, lycopene content (r = 0.473) in 2018 and irrigation intensity. A weak correlation was proved between K levels and concentrations of lycopene and polyphenols in 2016 (r = 0.301 and r = 0.392, respectively).","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42472674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Omar, R. Abd Ghani, H. Khaeim, A. Sghaier, M. Jolánkai
Nitrogen (N) is one of the most essential nutrients affecting the yield and quality of maize (Zea mays L.). A field experiment was conducted at the experimental plot of the Department of Agronomy, The Hungarian University of Agriculture and Life Sciences, Hungary, to investigate the effect of nitrogen fertilisation on the yield and quality of maize. The experimental site included four observation plots with a net of 2 × 5 m size. Four N levels of T1, T2, T3, and T4 were sprayed at indicated plants in four replications according to treatment viz. 0, 50, 100, and 150 kg N ha−1. Nitrogen application in general does not significantly affect maize yield, its components, or grain quality. However, out of the four N treatments, the optimal N application between 50–100 kg N ha−1 potentially increased the yield, also the total expression of protein and starch contents in maize can be achieved with the right amount of N fertiliser, indicating that the treatment could produce a high grain yield as well as high protein and starch contents. Good N fertilising practice will boost the maize's nutritional value and make it more significant in the agriculture in the future. In addition, more research and assessment are essential to acquire the most benefit from the effect of optimal N application on maize yield and quality, and the findings could be beneficial to researchers and growers.
氮（N）是影响玉米产量和品质的最重要的营养物质之一。在匈牙利农业与生命科学大学农学系的试验区进行了田间试验，研究了氮肥对玉米产量和质量的影响。实验场地包括四个观测点，净面积为2 × 5. m大小。根据处理，在四个重复中，即0、50、100和150，在指定的植物上喷洒四种N水平的T1、T2、T3和T4 公斤 N ha−1。一般来说，施氮不会显著影响玉米产量、其成分或谷物质量。然而，在四个 N处理，最佳施氮量在50–100之间 公斤 N ha−1有可能提高产量，而且在适当的氮肥用量下，玉米中蛋白质和淀粉含量的总表达也可以实现，这表明该处理可以产生高产量以及高蛋白质和淀粉的含量。良好的氮肥施肥实践将提高玉米的营养价值，并使其在未来的农业中更加重要。此外，更多的研究和评估对于从最佳施氮对玉米产量和质量的影响中获得最大利益至关重要，这些发现可能对研究人员和种植者有益。
{"title":"The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.)","authors":"S. Omar, R. Abd Ghani, H. Khaeim, A. Sghaier, M. Jolánkai","doi":"10.1556/066.2022.00022","DOIUrl":"https://doi.org/10.1556/066.2022.00022","url":null,"abstract":"\u0000 Nitrogen (N) is one of the most essential nutrients affecting the yield and quality of maize (Zea mays L.). A field experiment was conducted at the experimental plot of the Department of Agronomy, The Hungarian University of Agriculture and Life Sciences, Hungary, to investigate the effect of nitrogen fertilisation on the yield and quality of maize. The experimental site included four observation plots with a net of 2 × 5 m size. Four N levels of T1, T2, T3, and T4 were sprayed at indicated plants in four replications according to treatment viz. 0, 50, 100, and 150 kg N ha−1. Nitrogen application in general does not significantly affect maize yield, its components, or grain quality. However, out of the four N treatments, the optimal N application between 50–100 kg N ha−1 potentially increased the yield, also the total expression of protein and starch contents in maize can be achieved with the right amount of N fertiliser, indicating that the treatment could produce a high grain yield as well as high protein and starch contents. Good N fertilising practice will boost the maize's nutritional value and make it more significant in the agriculture in the future. In addition, more research and assessment are essential to acquire the most benefit from the effect of optimal N application on maize yield and quality, and the findings could be beneficial to researchers and growers.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43726925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Bartalné-Berceli, E. Izsó, S. Gergely, A. Salgó
Soybean seeds were germinated on an industrial scale after soaking for 0–56 h to produce a special additive for food industrial use. The germination process of three soybean varieties was monitored with near-infrared (NIR) spectroscopy based on changes in the amount, status, or character of the water. This paper evaluates the “waterless” NIR spectra of sound, germinated, and heat treated seeds to try to follow the fine details of the germination process. The germination process was analysed with the help of cluster analysis (CA), principal component analysis (PCA), and polar qualification system (PQS) as statistical and chemometric methods. PCA proved to be the most sensitive spectrum evaluation method to follow the fine details of germination. The applied NIR method is suitable for non-destructively, real-time monitoring of the non-linear nature of germination.
{"title":"Monitoring of soybean germination process by near-infrared spectroscopy","authors":"M. Bartalné-Berceli, E. Izsó, S. Gergely, A. Salgó","doi":"10.1556/066.2021.00232","DOIUrl":"https://doi.org/10.1556/066.2021.00232","url":null,"abstract":"Soybean seeds were germinated on an industrial scale after soaking for 0–56 h to produce a special additive for food industrial use. The germination process of three soybean varieties was monitored with near-infrared (NIR) spectroscopy based on changes in the amount, status, or character of the water. This paper evaluates the “waterless” NIR spectra of sound, germinated, and heat treated seeds to try to follow the fine details of the germination process. The germination process was analysed with the help of cluster analysis (CA), principal component analysis (PCA), and polar qualification system (PQS) as statistical and chemometric methods. PCA proved to be the most sensitive spectrum evaluation method to follow the fine details of germination. The applied NIR method is suitable for non-destructively, real-time monitoring of the non-linear nature of germination.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46343571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sz. Villangó, Z. Pálfi, X. Pálfi, A. Szekeres, O. Bencsik, Zs. Zsófi
Fungal disease resistant (PIWI) interspecific grape varieties are playing an important role as an alternative for organic wine production. Organic (bio) wines are demanded by numerous conscious consumers around the globe. They choose this kind of wines predominantly because of the absence of synthetic pesticides, fertilisers and sustainable agriculture. Resistant grape growing moreover results in additional environmental and health benefits. Nero and Bianca are among Hungary's most promising interspecific grape cultivars gaining international interest recently, there are, however, limited vitivinicultural knowledge on them. Our aim was to examine the flavonoid and anthocyanin composition for both interspecific varieties during different harvest times in two consecutive vintages. The date of harvest and vintage played a significant effect on grape and wine quality.
{"title":"The effect of harvest time and vintage year on the phenolic composition of Nero and Bianca wines","authors":"Sz. Villangó, Z. Pálfi, X. Pálfi, A. Szekeres, O. Bencsik, Zs. Zsófi","doi":"10.1556/066.2022.00040","DOIUrl":"https://doi.org/10.1556/066.2022.00040","url":null,"abstract":"\u0000 Fungal disease resistant (PIWI) interspecific grape varieties are playing an important role as an alternative for organic wine production. Organic (bio) wines are demanded by numerous conscious consumers around the globe. They choose this kind of wines predominantly because of the absence of synthetic pesticides, fertilisers and sustainable agriculture. Resistant grape growing moreover results in additional environmental and health benefits. Nero and Bianca are among Hungary's most promising interspecific grape cultivars gaining international interest recently, there are, however, limited vitivinicultural knowledge on them. Our aim was to examine the flavonoid and anthocyanin composition for both interspecific varieties during different harvest times in two consecutive vintages. The date of harvest and vintage played a significant effect on grape and wine quality.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43248683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Poultry processing industry produces large quantities of by products (skin, bone, and feather) that contain significant amounts of protein. The source of gelatine is of great concern for some societies including Muslims, Hindus, and Jews as gelatine is mostly obtained from porcine sources. In the present study, gelatine was obtained from chicken skin and some quality and functional features were evaluated in comparison with commercial gelatines from porcine, bovine, and piscine sources. Chicken skin gelatine formed stable foams by a foaming stability of 83.3% as well as high emulsion activity of 72.8 m2 g−1 compared to commercial gelatines. On the other hand, gel strength and viscosity of chicken skin gelatine were 307 g and 2.5 cP, respectively, and significantly lower than that of commercial gelatines due to high content of impurities. The results concluded that chicken skin may be used in gelatine manufacturing upon efficient removal of fat, which was the most abundant component in the dry matter of chicken skin.
{"title":"Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine","authors":"B.F. Karim, Ü. Cansu, G. Boran","doi":"10.1556/066.2021.00228","DOIUrl":"https://doi.org/10.1556/066.2021.00228","url":null,"abstract":"\u0000 Poultry processing industry produces large quantities of by products (skin, bone, and feather) that contain significant amounts of protein. The source of gelatine is of great concern for some societies including Muslims, Hindus, and Jews as gelatine is mostly obtained from porcine sources. In the present study, gelatine was obtained from chicken skin and some quality and functional features were evaluated in comparison with commercial gelatines from porcine, bovine, and piscine sources. Chicken skin gelatine formed stable foams by a foaming stability of 83.3% as well as high emulsion activity of 72.8 m2 g−1 compared to commercial gelatines. On the other hand, gel strength and viscosity of chicken skin gelatine were 307 g and 2.5 cP, respectively, and significantly lower than that of commercial gelatines due to high content of impurities. The results concluded that chicken skin may be used in gelatine manufacturing upon efficient removal of fat, which was the most abundant component in the dry matter of chicken skin.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44708730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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