{"title":"Traditional fermented foods in Anatolia","authors":"P. Şanlıbaba, B. Tezel","doi":"10.17306/j.afs.1127","DOIUrl":"https://doi.org/10.17306/j.afs.1127","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"64 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73295588","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}
Wei Jiang, Yao Liu, Fu Qiao, Zhongyan Liu, Jianfang Xiong, Shaogeng Zeng
Background. The diarrhoeal shellfish poisoning (DSP) toxin is a powerful marine biological toxin. Eating DSP toxin-contaminated mussels will lead to serious gastrointestinal diseases. To this end, a method for the detection of DSP toxins using near-infrared reflectance spectroscopy combined with pattern recognition is proposed. Material and methods. In the range from 950−1700 nm, spectral data of healthy mussels and DSP-contaminated mussels were obtained. To select the optimal band subsets, a band selection algorithm based on model cluster analysis was applied. As distinguishing DSP toxin-contaminated mussels from healthy mussels is a classification problem of imbalanced data, an improved fuzzy support vector machine-based recognition method was proposed. The influence of the parameters of the band selection algorithm and the fuzzy support vector machine on the model performance was analyzed. Results. Compared with the traditional support vector machine, the proposed model has better performance in detecting DSP toxins and is not affected by the imbalance ratio. Its geometric mean value can reach 0.9886 and the detection accuracy can reach 98.83%. Conclusion. The results show that as an innovative, fast and convenient analytical method, near-infrared spectroscopy is feasible for the detection of DSP toxins in mussels.
{"title":"Phase diagram combined with improved fuzzy support vector machine for rapid and nondestructive detection of Diarrhetic shellfish poisoning","authors":"Wei Jiang, Yao Liu, Fu Qiao, Zhongyan Liu, Jianfang Xiong, Shaogeng Zeng","doi":"10.17306/j.afs.1124","DOIUrl":"https://doi.org/10.17306/j.afs.1124","url":null,"abstract":"Background. The diarrhoeal shellfish poisoning (DSP) toxin is a powerful marine biological toxin. Eating DSP toxin-contaminated mussels will lead to serious gastrointestinal diseases. To this end, a method for the detection of DSP toxins using near-infrared reflectance spectroscopy combined with pattern recognition is proposed. Material and methods. In the range from 950−1700 nm, spectral data of healthy mussels and DSP-contaminated mussels were obtained. To select the optimal band subsets, a band selection algorithm based on model cluster analysis was applied. As distinguishing DSP toxin-contaminated mussels from healthy mussels is a classification problem of imbalanced data, an improved fuzzy support vector machine-based recognition method was proposed. The influence of the parameters of the band selection algorithm and the fuzzy support vector machine on the model performance was analyzed. Results. Compared with the traditional support vector machine, the proposed model has better performance in detecting DSP toxins and is not affected by the imbalance ratio. Its geometric mean value can reach 0.9886 and the detection accuracy can reach 98.83%. Conclusion. The results show that as an innovative, fast and convenient analytical method, near-infrared spectroscopy is feasible for the detection of DSP toxins in mussels.","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136186363","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}
1Institute of Food and BioTechnology, Can Tho University, Can Tho City, Vietnam 2Faculty of Agriculture and Natural Source, An Giang University, Long Xuyen City, An Giang Province, Vietnam
1芹苴大学食品与生物技术研究所，芹苴市2安江大学农业与自然资源学院，安江省龙宣市
{"title":"Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy","authors":"Minh Tri Nhan, Diep Kim Quyen","doi":"10.17306/j.afs.1133","DOIUrl":"https://doi.org/10.17306/j.afs.1133","url":null,"abstract":"1Institute of Food and BioTechnology, Can Tho University, Can Tho City, Vietnam 2Faculty of Agriculture and Natural Source, An Giang University, Long Xuyen City, An Giang Province, Vietnam","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"118 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136186364","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 : 2023-06-30DOI: 10.17306/j.afs.2023.1120
N. V. Tai, N. Thuy
{"title":"Optimization of the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage [pdf]","authors":"N. V. Tai, N. Thuy","doi":"10.17306/j.afs.2023.1120","DOIUrl":"https://doi.org/10.17306/j.afs.2023.1120","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"150 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77431945","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}
1Dietetic Department, The Institute of Sport and Health Studies, State University of Applied Sciences in Koszalin, Koszalin, Poland 2Department of Human Nutrition and Dietetics, Poznań University of Life Sciences, Poznań, Poland
{"title":"Assessment of nutrition and nutritional status parameters in hemodialysis patients","authors":"Roksana Jurczak-Amroziewicz, Julita Reguła, Aneta Wołodkiewicz","doi":"10.17306/j.afs.1136","DOIUrl":"https://doi.org/10.17306/j.afs.1136","url":null,"abstract":"1Dietetic Department, The Institute of Sport and Health Studies, State University of Applied Sciences in Koszalin, Koszalin, Poland 2Department of Human Nutrition and Dietetics, Poznań University of Life Sciences, Poznań, Poland","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136186368","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 : 2023-06-30DOI: 10.17306/j.afs.2023.1119
S. Kokilananthan, V. Bulugahapitiya, H. Manawadu, C. S. Gangabadage
{"title":"Chemical profile and antioxidants property of Eryngium foetidum L. leaves – use of HPLC methods to optimize extracting solvents to be used in functional food development [pdf]","authors":"S. Kokilananthan, V. Bulugahapitiya, H. Manawadu, C. S. Gangabadage","doi":"10.17306/j.afs.2023.1119","DOIUrl":"https://doi.org/10.17306/j.afs.2023.1119","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"10 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82278228","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}
Background. Garlic ( Allium sativum ) peeling is one of the crucial steps in its use and is a significant chal - lenge for maintaining the peeled garlic’s quality. The peeling of garlic on a mass scale is required to produce dehydrated garlic flakes, powder, grits, paste, garlic pickle, and for use as a critical wet spice in various processed products. Materials and methods. Manual peeling (MP), normal water peeling (NWP), hot water peeling (HWP), flame peeling (FP), and lye peeling (LP) methods were assessed for the quality characteristics of peeled garlic cloves based on antioxidant activities (AOA), total phenolic content (TPC), total flavonoid content (TFC), anti-nutritional properties, ascorbic acid (AA), reducing sugar, allicin, and pyruvic acid content. Principal component analysis (PCA) was used to develop the correlations between the garlic peeling methods and the measured parameters. Morphological and Energy Dispersive X-Ray (EDX) analyses were used to verify the difference between the optimized method of peeled garlic over the manually peeled garlic. Results. All peeling methods of garlic resulted in the respective peeled garlic having a pH in the acidic range (6.08–6.14). Reducing sugar is an important component affecting the color of the dehydrated garlic, which was found to be minimal in NWP (275.64 mg/g, fresh weight) and LP (335.26 mg/g, fresh weight). Allicin content, pyruvic acid, TPC, TFC, and AOA were similar for manually and lye-peeled garlic. MP garlic had the highest levels of anti-nutritional factors, such as saponin, phytic acid, and tannin. Whereas, the minimum level of saponin was found in HWP garlic. Phytic acid and tannin content were found to be minimum in LP and FP garlic. Multivariate analysis showed that the estimated chemical attributes were found to have the maximum number of positive correlations with the LP methods of garlic. At the same time, it also showed less correlation with anti-nutritional properties and a negative correlation with reducing sugar. Thus, the lye peeling (LP) method may be applied commercially for garlic peeling on a commercial scale due to it main - taining the quality characteristics; the morphological and EDX analyses also support this finding. Conclusions. LP method was found to be the best method of peeling since it maintained the allicin content, antioxidant properties, and reduced anti-nutritional properties and doesn’t reduce sugar.
{"title":"Comparative elucidation of garlic peeling methods and positioning of quality characteristics using principal component analysis","authors":"Prem Prakash, Kamlesh Prasad","doi":"10.17306/j.afs.1114","DOIUrl":"https://doi.org/10.17306/j.afs.1114","url":null,"abstract":"Background. Garlic ( Allium sativum ) peeling is one of the crucial steps in its use and is a significant chal - lenge for maintaining the peeled garlic’s quality. The peeling of garlic on a mass scale is required to produce dehydrated garlic flakes, powder, grits, paste, garlic pickle, and for use as a critical wet spice in various processed products. Materials and methods. Manual peeling (MP), normal water peeling (NWP), hot water peeling (HWP), flame peeling (FP), and lye peeling (LP) methods were assessed for the quality characteristics of peeled garlic cloves based on antioxidant activities (AOA), total phenolic content (TPC), total flavonoid content (TFC), anti-nutritional properties, ascorbic acid (AA), reducing sugar, allicin, and pyruvic acid content. Principal component analysis (PCA) was used to develop the correlations between the garlic peeling methods and the measured parameters. Morphological and Energy Dispersive X-Ray (EDX) analyses were used to verify the difference between the optimized method of peeled garlic over the manually peeled garlic. Results. All peeling methods of garlic resulted in the respective peeled garlic having a pH in the acidic range (6.08–6.14). Reducing sugar is an important component affecting the color of the dehydrated garlic, which was found to be minimal in NWP (275.64 mg/g, fresh weight) and LP (335.26 mg/g, fresh weight). Allicin content, pyruvic acid, TPC, TFC, and AOA were similar for manually and lye-peeled garlic. MP garlic had the highest levels of anti-nutritional factors, such as saponin, phytic acid, and tannin. Whereas, the minimum level of saponin was found in HWP garlic. Phytic acid and tannin content were found to be minimum in LP and FP garlic. Multivariate analysis showed that the estimated chemical attributes were found to have the maximum number of positive correlations with the LP methods of garlic. At the same time, it also showed less correlation with anti-nutritional properties and a negative correlation with reducing sugar. Thus, the lye peeling (LP) method may be applied commercially for garlic peeling on a commercial scale due to it main - taining the quality characteristics; the morphological and EDX analyses also support this finding. Conclusions. LP method was found to be the best method of peeling since it maintained the allicin content, antioxidant properties, and reduced anti-nutritional properties and doesn’t reduce sugar.","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"69 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91360783","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 : 2023-06-30DOI: 10.17306/j.afs.2023.1117
R. Mustafa
{"title":"Physical characteristics and the effect of soaking on mineral concentration in rice varieties associated with human health risks [pdf]","authors":"R. Mustafa","doi":"10.17306/j.afs.2023.1117","DOIUrl":"https://doi.org/10.17306/j.afs.2023.1117","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"187 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80681312","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 : 2023-06-30DOI: 10.17306/j.afs.2023.1130
Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Velizar Stoyanov
{"title":"EFFECT OF DRYING REGIMES ON THE QUALITY AND SAFETY OF ALTERNATIVE PROTEIN SOURCE (Tenebrio molitor L.) [pdf]","authors":"Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Velizar Stoyanov","doi":"10.17306/j.afs.2023.1130","DOIUrl":"https://doi.org/10.17306/j.afs.2023.1130","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136186362","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}
1School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand 2Institute of Food and Biotechnology, Can Tho University, Vietnam
1泰国曼谷Ladkrabang国王蒙库特理工学院食品工业学院2越南芹苴大学食品与生物技术研究所
{"title":"Optimization of the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage","authors":"Ngo Van Tai, Nguyen Minh Thuy","doi":"10.17306/j.afs.1120","DOIUrl":"https://doi.org/10.17306/j.afs.1120","url":null,"abstract":"1School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand 2Institute of Food and Biotechnology, Can Tho University, Vietnam","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136186365","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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