Abstract The different varieties of cheese are fermented dairy products with high nutritional value, which have been part of the healthy human diet for centuries. Cheeses are characterized by complex and diverse microbiota carrying beneficial, spoilage, or foodborne pathogen bacteria. Harmful bacteria originate from the production chain. Identification and characterization of microorganisms in cheese are important nutritional, food safety, and technological issues. During this study, Citrobacter braakii EC-PS1 and Macrococcus caseolyticus Li-PT1 bacteria strains, isolated on selective mediums from two artisanal cheeses, were identified by way of 16S rDNA gene sequence analysis. Their antibiotic resistance and NaCl stress tolerance were also determined M. caseolyticus Li-PT1 showed tolerance to 6.5% and 10% NaCl. The increasing NaCl concentration above 15% contributed to the decrease of viability in bacteria. The increasing NaCl concentration to 10% contributed to the decrease of viability in C. braakii EC-PS1 bacteria. The identified bacterial species exhibited different levels of resistance to the tested antibiotics C. braakii EC-PS1 showed resistance to chloramphenicol, ampicillin, and streptomycin, whereas M. caseolyticus Li-PT1 was susceptible only to two antibiotics (erythromycin, tetracycline) out of the eight tested.
{"title":"Assessment of sodium chloride tolerance and antibiotic resistance of Citrobacter braakii EC-PS1 and Macrococcus caseolyticus Li-PT1 isolated from artisanal cheeses","authors":"É. György, É. Laslo, K. A. Unguran","doi":"10.2478/ausal-2022-0008","DOIUrl":"https://doi.org/10.2478/ausal-2022-0008","url":null,"abstract":"Abstract The different varieties of cheese are fermented dairy products with high nutritional value, which have been part of the healthy human diet for centuries. Cheeses are characterized by complex and diverse microbiota carrying beneficial, spoilage, or foodborne pathogen bacteria. Harmful bacteria originate from the production chain. Identification and characterization of microorganisms in cheese are important nutritional, food safety, and technological issues. During this study, Citrobacter braakii EC-PS1 and Macrococcus caseolyticus Li-PT1 bacteria strains, isolated on selective mediums from two artisanal cheeses, were identified by way of 16S rDNA gene sequence analysis. Their antibiotic resistance and NaCl stress tolerance were also determined M. caseolyticus Li-PT1 showed tolerance to 6.5% and 10% NaCl. The increasing NaCl concentration above 15% contributed to the decrease of viability in bacteria. The increasing NaCl concentration to 10% contributed to the decrease of viability in C. braakii EC-PS1 bacteria. The identified bacterial species exhibited different levels of resistance to the tested antibiotics C. braakii EC-PS1 showed resistance to chloramphenicol, ampicillin, and streptomycin, whereas M. caseolyticus Li-PT1 was susceptible only to two antibiotics (erythromycin, tetracycline) out of the eight tested.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"5 1","pages":"94 - 107"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86685035","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}
M. Nićetin, V. Filipović, J. Filipović, B. Lončar, B. Cvetković, V. Knežević, D. Šuput
Abstract Due to its nutritional and nutraceutical qualities, wild garlic (Allium ursinum L.) has great potential for use in the food and pharmaceutical industries. The availability of this plant is limited to the spring season, and it is perishable immediately after harvest. Osmotic dehydration (OD) is verified as an effective pre-treatment to improve sustainability by reducing the water content of raw material with minimal negative effect on its nutritive and sensorial qualities. In this study, OD of wild garlic leaves in aqueous solution of sucrose and salt was analysed at three temperatures and after diverse immersion times. The effects of the processing time and temperature on the dry matter content, water loss, and solid gain were evaluated using response surface methodology and analysis of variance. Some components in the samples were determined before and after OD. The results showed that during OD, the dry matter content of wild garlic increased from 7.91 ± 1.08% to 51.51 ± 1.34%. The maximum achieved values for water loss (0.6189 ± 0.0146 g/g i.s.) and solid gain (0.2417 ± 0.0146 g/g i.s.) indicated a good dehydration level. In the osmotically dehydrated wild garlic, the amount of analysed minerals decreased, sodium and sugar increased, and the content of protein, cellulose, and fat did not change – compared to the fresh sample.
{"title":"Osmotic dehydration of wild garlic in sucrose–salt solution","authors":"M. Nićetin, V. Filipović, J. Filipović, B. Lončar, B. Cvetković, V. Knežević, D. Šuput","doi":"10.2478/ausal-2022-0003","DOIUrl":"https://doi.org/10.2478/ausal-2022-0003","url":null,"abstract":"Abstract Due to its nutritional and nutraceutical qualities, wild garlic (Allium ursinum L.) has great potential for use in the food and pharmaceutical industries. The availability of this plant is limited to the spring season, and it is perishable immediately after harvest. Osmotic dehydration (OD) is verified as an effective pre-treatment to improve sustainability by reducing the water content of raw material with minimal negative effect on its nutritive and sensorial qualities. In this study, OD of wild garlic leaves in aqueous solution of sucrose and salt was analysed at three temperatures and after diverse immersion times. The effects of the processing time and temperature on the dry matter content, water loss, and solid gain were evaluated using response surface methodology and analysis of variance. Some components in the samples were determined before and after OD. The results showed that during OD, the dry matter content of wild garlic increased from 7.91 ± 1.08% to 51.51 ± 1.34%. The maximum achieved values for water loss (0.6189 ± 0.0146 g/g i.s.) and solid gain (0.2417 ± 0.0146 g/g i.s.) indicated a good dehydration level. In the osmotically dehydrated wild garlic, the amount of analysed minerals decreased, sodium and sugar increased, and the content of protein, cellulose, and fat did not change – compared to the fresh sample.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"3 1","pages":"27 - 39"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74961402","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}
D. Prokić, J. Stepanov, Ljiljana Ćurčić, N. Stojic, M. Pucarević
Abstract Based on the UNEP Food Waste Index Report 2021, approximately 931 million tons of food waste were generated in 2019, with nearly 570 million tons of that waste occurring in households. Hunger affects more than 800 million people worldwide. Furthermore, the non-consumption of food accounts for 8-10% of global greenhouse gas emissions. Therefore, food waste generation has significant environmental, societal, and economic consequences. The circular economy (CE) is an economic model that seeks to reduce waste and extend resource life. The purpose of this study is to examine and present the connections between the CE, the Sustainable Development Goals (SDGs), and food waste management. Food waste management is commonly regarded as an environmental issue. Still, it also offers vital economic and social benefits for sustainable development. The first section of the research looks at the function of food waste management in the transition to a circular economy. The second part of this study examines the SDGs in food waste management and circular economy. The findings revealed that the most significant connections and synergies between food waste management, circular economy practices, and SDG targets could be found in SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production). Both goals have high scores for direct and indirect contributions.
{"title":"The role of circular economy in food waste management in fulfilling the United Nations’ sustainable development goals","authors":"D. Prokić, J. Stepanov, Ljiljana Ćurčić, N. Stojic, M. Pucarević","doi":"10.2478/ausal-2022-0005","DOIUrl":"https://doi.org/10.2478/ausal-2022-0005","url":null,"abstract":"Abstract Based on the UNEP Food Waste Index Report 2021, approximately 931 million tons of food waste were generated in 2019, with nearly 570 million tons of that waste occurring in households. Hunger affects more than 800 million people worldwide. Furthermore, the non-consumption of food accounts for 8-10% of global greenhouse gas emissions. Therefore, food waste generation has significant environmental, societal, and economic consequences. The circular economy (CE) is an economic model that seeks to reduce waste and extend resource life. The purpose of this study is to examine and present the connections between the CE, the Sustainable Development Goals (SDGs), and food waste management. Food waste management is commonly regarded as an environmental issue. Still, it also offers vital economic and social benefits for sustainable development. The first section of the research looks at the function of food waste management in the transition to a circular economy. The second part of this study examines the SDGs in food waste management and circular economy. The findings revealed that the most significant connections and synergies between food waste management, circular economy practices, and SDG targets could be found in SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production). Both goals have high scores for direct and indirect contributions.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"93 1","pages":"51 - 66"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77271035","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 role of selenium has increased after the discovery of the first seleno-enzyme in the human body. Selenium supports growth, the immune system, the reproductive organs, thyroid and muscle function, has an antioxidant effect, and protects against free radicals. The recommended daily intake of selenium for adults is 55 µg/day, which cannot be covered with food alone in selenium-deficient areas. That is the reason why we chose as our research topic the production of functional food – in this research: milk – in which the selenium level has been elevated naturally. In our work, we supplemented six Holstein-Friesian cattle feeds with a daily 1, 2, 4, and 6 mg/individual organic selenium, and then we measured the selenium content by ICP-MS. With a selenium enrichment of 1 mg/day, a 60% increase in selenium content was achieved, as the selenium content of milk increased from 32.93 µg/kg to 52.79 µg/kg. With the 2, 4, and 6 mg supplementation, the milk contained 97.2, 182.69, and 231.31 µg/kg selenium respectively. The latter is seven times more than the selenium content of the control sample. We have developed a recommendation for the amount of naturally selenized milk that should be consumed for different age groups. In our opinion, milk with increased selenium content could contribute to improving the selenium status of the population.
{"title":"The role of selenium in nutrition and the manufacturing of selenium-enriched milk","authors":"R. Toth, D. Kiss, J. Csapó","doi":"10.2478/ausal-2022-0007","DOIUrl":"https://doi.org/10.2478/ausal-2022-0007","url":null,"abstract":"Abstract The role of selenium has increased after the discovery of the first seleno-enzyme in the human body. Selenium supports growth, the immune system, the reproductive organs, thyroid and muscle function, has an antioxidant effect, and protects against free radicals. The recommended daily intake of selenium for adults is 55 µg/day, which cannot be covered with food alone in selenium-deficient areas. That is the reason why we chose as our research topic the production of functional food – in this research: milk – in which the selenium level has been elevated naturally. In our work, we supplemented six Holstein-Friesian cattle feeds with a daily 1, 2, 4, and 6 mg/individual organic selenium, and then we measured the selenium content by ICP-MS. With a selenium enrichment of 1 mg/day, a 60% increase in selenium content was achieved, as the selenium content of milk increased from 32.93 µg/kg to 52.79 µg/kg. With the 2, 4, and 6 mg supplementation, the milk contained 97.2, 182.69, and 231.31 µg/kg selenium respectively. The latter is seven times more than the selenium content of the control sample. We have developed a recommendation for the amount of naturally selenized milk that should be consumed for different age groups. In our opinion, milk with increased selenium content could contribute to improving the selenium status of the population.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"7 1","pages":"84 - 93"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74772494","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}
S. Dahal, B. Rajbanshi, G. Bhattarai, A. Dangal, P. Timsina, A. Bohara
Abstract This work aims to study the effect of milk powder incorporation on the nutritional and sensory quality of our traditional indigenous food, bhakka. Different samples were prepared replacing the rice flour by milk powder at different ratios (2.5:97.5, 5:95, 7.5:92.5, 10:90). Bhakka prepared from 100% rice flour was considered as control. Sensory-related results showed that 7.5% milk powder and 92.5% rice flour can be mixed to prepare an acceptable quality. The proximate analysis showed protein content of 5.18% in rice flour bhakka and 6.7% in milk-powder-incorporated bhakka. The milk-powder-incorporated bhakka had a fat content of 1.51%, crude fibre content of 0.18%, crude protein content of 6.70%, total ash content of 0.44%, and carbohydrate content of 62.3%, which was higher than that of rice flour bhakka. The product prepared can help in combating protein–energy malnutrition, adds a new taste as well as value to our traditional indigenous food.
{"title":"Milk powder incorporation in the cereal-based Nepalese indigenous food bhakka and its quality assessment","authors":"S. Dahal, B. Rajbanshi, G. Bhattarai, A. Dangal, P. Timsina, A. Bohara","doi":"10.2478/ausal-2022-0004","DOIUrl":"https://doi.org/10.2478/ausal-2022-0004","url":null,"abstract":"Abstract This work aims to study the effect of milk powder incorporation on the nutritional and sensory quality of our traditional indigenous food, bhakka. Different samples were prepared replacing the rice flour by milk powder at different ratios (2.5:97.5, 5:95, 7.5:92.5, 10:90). Bhakka prepared from 100% rice flour was considered as control. Sensory-related results showed that 7.5% milk powder and 92.5% rice flour can be mixed to prepare an acceptable quality. The proximate analysis showed protein content of 5.18% in rice flour bhakka and 6.7% in milk-powder-incorporated bhakka. The milk-powder-incorporated bhakka had a fat content of 1.51%, crude fibre content of 0.18%, crude protein content of 6.70%, total ash content of 0.44%, and carbohydrate content of 62.3%, which was higher than that of rice flour bhakka. The product prepared can help in combating protein–energy malnutrition, adds a new taste as well as value to our traditional indigenous food.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"91 1","pages":"40 - 50"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80084092","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}
B. Lončar, M. Nićetin, J. Filipović, V. Filipović, V. Knežević, L. Pezo, D. Šuput
Abstract The highest-quality peaches [Prunus persica (L.) Batsch] are cultivated in areas with sunny summers, therefore the territory of the Autonomous Province of Vojvodina is a favourable region for their production. Peaches are usually consumed fresh, canned, or dried and represent a great source of the essential nutrients. Osmotic dehydration is a well-known preservation method that relies on mild temperatures and requires low energy. Research conducted at the Faculty of Technology Novi Sad has introduced sugar beet molasses as an efficient osmotic solution for drying various food samples. In this research, peach samples were osmotically treated in sugar beet molasses, and the goal was to investigate the impact of different solution concentrations, temperatures, and immersion time on the mass transfer rate and the efficiency of treatment. The results have shown that the mass transfer rate during the osmotic treatment of peach samples in sugar beet molasses was the most intensive at the beginning of the process, at the highest solution concertation, and at the highest temperature. In accordance with the results, diffusion occurred most rapidly during the first three hours of the process; therefore, processing time can be reduced.
{"title":"Mass transfer rate and osmotic treatment efficiency of peaches","authors":"B. Lončar, M. Nićetin, J. Filipović, V. Filipović, V. Knežević, L. Pezo, D. Šuput","doi":"10.2478/ausal-2022-0001","DOIUrl":"https://doi.org/10.2478/ausal-2022-0001","url":null,"abstract":"Abstract The highest-quality peaches [Prunus persica (L.) Batsch] are cultivated in areas with sunny summers, therefore the territory of the Autonomous Province of Vojvodina is a favourable region for their production. Peaches are usually consumed fresh, canned, or dried and represent a great source of the essential nutrients. Osmotic dehydration is a well-known preservation method that relies on mild temperatures and requires low energy. Research conducted at the Faculty of Technology Novi Sad has introduced sugar beet molasses as an efficient osmotic solution for drying various food samples. In this research, peach samples were osmotically treated in sugar beet molasses, and the goal was to investigate the impact of different solution concentrations, temperatures, and immersion time on the mass transfer rate and the efficiency of treatment. The results have shown that the mass transfer rate during the osmotic treatment of peach samples in sugar beet molasses was the most intensive at the beginning of the process, at the highest solution concertation, and at the highest temperature. In accordance with the results, diffusion occurred most rapidly during the first three hours of the process; therefore, processing time can be reduced.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"6 1","pages":"1 - 10"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74510996","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}
Soumya Majumder, S. Chakraborty, A. Ghosh, M. Bhattacharya
Abstract Tongba, a millet-based fermented ethnic drink of the Limbu and other Nepalese-Tibetan communities, is consumed in the highlands of Singalila Ridge of the Himalayas and the adjoining high-altitude places of Nepal, the northern and north-eastern parts of India, and the Tibetan Plateau and is valued for its ethnomedicinal properties. In this research, the GCMS-based metabolite profiling of an authentic sample of tongba was carried out, identifying various bioactive metabolites. Several biologically active components, such as glycoside, amino acids, fatty acids, and other long-chain hydrocarbon derivatives, terpenoids and phenol, were detected in tongba, which have therapeutic properties against various high-altitude illnesses. Probable biosynthesis routes of those compounds in tongba’s broth were also studied, where many similarities were noticed with the Japanese beverage sake. The key finding of this metabolomic investigation was the detection of bioactive ethyl-α-D-glucopyranoside and cyclo(L-Leu-L-Pro) with abundant peak areas, which confirmed tongba’s therapeutic importance in high-altitude illnesses and its metabolomic similarities with sake.
汤巴(Tongba)是林布(Limbu)和其他尼泊尔藏族社区的一种以小米为原料的发酵民族饮料，在喜马拉雅山脉的Singalila Ridge高地和邻近的尼泊尔高海拔地区、印度北部和东北部以及青藏高原消费，因其民族药用特性而受到重视。在本研究中，我们对一种正宗的桐子样品进行了基于gcms的代谢物谱分析，鉴定出多种生物活性代谢物。在桐巴中检测到多种生物活性成分，如糖苷、氨基酸、脂肪酸和其他长链烃衍生物、萜类和酚类，对各种高原疾病具有治疗作用。这些化合物在汤巴汤中可能的生物合成途径也进行了研究，发现与日本饮料清酒有许多相似之处。代谢组学研究的关键发现是检测出具有生物活性的乙基-α- d -葡萄糖苷和环罗(L-Leu-L-Pro)，峰区丰富，证实了通巴对高原疾病的治疗作用及其与清酒代谢组学的相似性。
{"title":"The Himalayan ethnic beverage tongba with therapeutic properties in high-altitude illnesses and metabolomic similarities to Japanese sake","authors":"Soumya Majumder, S. Chakraborty, A. Ghosh, M. Bhattacharya","doi":"10.2478/ausal-2022-0006","DOIUrl":"https://doi.org/10.2478/ausal-2022-0006","url":null,"abstract":"Abstract Tongba, a millet-based fermented ethnic drink of the Limbu and other Nepalese-Tibetan communities, is consumed in the highlands of Singalila Ridge of the Himalayas and the adjoining high-altitude places of Nepal, the northern and north-eastern parts of India, and the Tibetan Plateau and is valued for its ethnomedicinal properties. In this research, the GCMS-based metabolite profiling of an authentic sample of tongba was carried out, identifying various bioactive metabolites. Several biologically active components, such as glycoside, amino acids, fatty acids, and other long-chain hydrocarbon derivatives, terpenoids and phenol, were detected in tongba, which have therapeutic properties against various high-altitude illnesses. Probable biosynthesis routes of those compounds in tongba’s broth were also studied, where many similarities were noticed with the Japanese beverage sake. The key finding of this metabolomic investigation was the detection of bioactive ethyl-α-D-glucopyranoside and cyclo(L-Leu-L-Pro) with abundant peak areas, which confirmed tongba’s therapeutic importance in high-altitude illnesses and its metabolomic similarities with sake.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"149 1","pages":"67 - 83"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85370291","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 antioxidant capacity is the combined free radical scavenging effect of all antioxidant compounds found in the studied system. There is a growing need for accurate, numerical determination of this capacity (for easier comparison), so there are many analytical procedures, methods, and measurement systems available to researchers. Neither one is able to model the totality of real, naturally occurring reactions; therefore, conclusions about the antioxidant power of the studied sample can be drawn only after using several methods. In this work, the total phenolic content (TPC) of blackcurrant leaves and buds was determined, and the antioxidant capacity was tested using the DPPH and FRAP assays. 80% methanol was the most effective in the extraction of phenolics followed by 80% ethanol, while for the antioxidant capacity the acetone (50%)/water/acetic acid (2%) mixture proved to be the best. Significant differences were observed between cultivars and sampling dates, but the pattern of variation during the harvest period was similar for all cultivars.
{"title":"Antioxidant capacity of blackcurrant (Ribes nigrum L.) leaves and buds","authors":"Csongor Orban, E. Kis, C. Albert, É. Molnos","doi":"10.2478/ausal-2021-0007","DOIUrl":"https://doi.org/10.2478/ausal-2021-0007","url":null,"abstract":"Abstract The antioxidant capacity is the combined free radical scavenging effect of all antioxidant compounds found in the studied system. There is a growing need for accurate, numerical determination of this capacity (for easier comparison), so there are many analytical procedures, methods, and measurement systems available to researchers. Neither one is able to model the totality of real, naturally occurring reactions; therefore, conclusions about the antioxidant power of the studied sample can be drawn only after using several methods. In this work, the total phenolic content (TPC) of blackcurrant leaves and buds was determined, and the antioxidant capacity was tested using the DPPH and FRAP assays. 80% methanol was the most effective in the extraction of phenolics followed by 80% ethanol, while for the antioxidant capacity the acetone (50%)/water/acetic acid (2%) mixture proved to be the best. Significant differences were observed between cultivars and sampling dates, but the pattern of variation during the harvest period was similar for all cultivars.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"215 1","pages":"117 - 129"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88069808","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 this paper, we examine the role and effect of resistant starch (RS) in human nutrition; further, the structure and properties of RS, the food sources based on resistance to digestion in the colon, and the physiological effects of RS are described. The nutritional value of RS, the effect of RS on short-chain fatty acid (SCFA) production, the relationships between RS and colon function, and the relationships between food starch, dietary fibre, and RS content and colon cancer development are reviewed. It has been shown that the use of RS in foods may have some benefits. Resistant starch, digestion of resistant-starch-containing foods have a number of health benefits for colon function but appear to have less effect on lipid-glucose metabolism. It has a positive effect on colon bacterial activity, promotes the growth of beneficial microbes, and reduces the activity of enzymes that are harmful to the digestive system. Under the influence of RS, increased SCFA production lowers the pH of the colon and stimulates bile acid secretion. The decreased pH protects against colon cancer and inhibits the conversion of primary and secondary bile acids, which are cytotoxic to intestinal cells. At the end of the review article, the relationships between RS and the colon microflora, its use as a prebiotic, and the relationship between RS and glucose metabolism are analysed. It was found that the use of RS in the diet might have benefits as it shortens the time it takes food to pass through the colon and increases the amount of stool. It was also found that the physicochemical properties of foods can directly affect the amount of RS and thereby the blood glucose levels and insulin response.
{"title":"The role of r esistant starch in human nutrition","authors":"Zs. Zurbó, J. Csapó","doi":"10.2478/ausal-2021-0004","DOIUrl":"https://doi.org/10.2478/ausal-2021-0004","url":null,"abstract":"Abstract In this paper, we examine the role and effect of resistant starch (RS) in human nutrition; further, the structure and properties of RS, the food sources based on resistance to digestion in the colon, and the physiological effects of RS are described. The nutritional value of RS, the effect of RS on short-chain fatty acid (SCFA) production, the relationships between RS and colon function, and the relationships between food starch, dietary fibre, and RS content and colon cancer development are reviewed. It has been shown that the use of RS in foods may have some benefits. Resistant starch, digestion of resistant-starch-containing foods have a number of health benefits for colon function but appear to have less effect on lipid-glucose metabolism. It has a positive effect on colon bacterial activity, promotes the growth of beneficial microbes, and reduces the activity of enzymes that are harmful to the digestive system. Under the influence of RS, increased SCFA production lowers the pH of the colon and stimulates bile acid secretion. The decreased pH protects against colon cancer and inhibits the conversion of primary and secondary bile acids, which are cytotoxic to intestinal cells. At the end of the review article, the relationships between RS and the colon microflora, its use as a prebiotic, and the relationship between RS and glucose metabolism are analysed. It was found that the use of RS in the diet might have benefits as it shortens the time it takes food to pass through the colon and increases the amount of stool. It was also found that the physicochemical properties of foods can directly affect the amount of RS and thereby the blood glucose levels and insulin response.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"30 1","pages":"57 - 83"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88545056","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}
E. Némedi, J. Nemes, I. Mirmazloum, D. Pituk, V. Szarka, A. Kiss
Abstract Honey is a consumer-preferred, highly esteemed natural product with a broad variety of distinct bioactive components. In recent days, the consumption of high-added-value, honey-based products are increasingly coming to the forefront of interest, and thus huge efforts are being made by researchers/developers to elaborate honey variants with fortified biological value. Relevant human clinical trials have scarcely been accomplished; thus, the biological impact of honey and its derivatives has not been thoroughly revealed. In this work, we present our experiments on the development of a novel honey-based prototype and its plausible physiological impacts certified via human clinical trials. The investigated product was a newly elaborated honeydew-based prototype fortified with pumpkin, sea buckthorn, and inulin, which was subjected to a 13-week-long, double-blind, placebo-controlled human clinical trial. The prototypes were applied to 20 adult volunteers to establish the complex impact of the newly developed product. Conclusions drawn at the end of the trial were based on results of blood tests taken at diverse phases of the study. The positive physiological effects of consumption of the investigated products are underpinned by the fact that no significant elevations have been measured in terms of the blood glucose level and parameters featuring long-term blood sugar levels. Slight decrease of both LDL and HDL cholesterol levels were also experienced.
{"title":"Physiological benefits of a honeydew-based functional food fortified with selected bioactive agents justified by trials","authors":"E. Némedi, J. Nemes, I. Mirmazloum, D. Pituk, V. Szarka, A. Kiss","doi":"10.2478/ausal-2021-0003","DOIUrl":"https://doi.org/10.2478/ausal-2021-0003","url":null,"abstract":"Abstract Honey is a consumer-preferred, highly esteemed natural product with a broad variety of distinct bioactive components. In recent days, the consumption of high-added-value, honey-based products are increasingly coming to the forefront of interest, and thus huge efforts are being made by researchers/developers to elaborate honey variants with fortified biological value. Relevant human clinical trials have scarcely been accomplished; thus, the biological impact of honey and its derivatives has not been thoroughly revealed. In this work, we present our experiments on the development of a novel honey-based prototype and its plausible physiological impacts certified via human clinical trials. The investigated product was a newly elaborated honeydew-based prototype fortified with pumpkin, sea buckthorn, and inulin, which was subjected to a 13-week-long, double-blind, placebo-controlled human clinical trial. The prototypes were applied to 20 adult volunteers to establish the complex impact of the newly developed product. Conclusions drawn at the end of the trial were based on results of blood tests taken at diverse phases of the study. The positive physiological effects of consumption of the investigated products are underpinned by the fact that no significant elevations have been measured in terms of the blood glucose level and parameters featuring long-term blood sugar levels. Slight decrease of both LDL and HDL cholesterol levels were also experienced.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"44 1","pages":"44 - 56"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91387539","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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