Acta scientiarum polonorum. Technologia alimentaria最新文献

Background: and objectives. Ovariectomy leads to an alteration of estrogen status associated with impaired calcium metabolism, reduced bone mineral density, and disorder in lipid metabolism. Calcium deficiency may enhance the effect of estrogen-deficiency condition. Therefore, this study aimed to define whether a calcium deficit in a diet affected the body composition, glucose, and lipid blood parameters in ovariectomized rats.

Methods: This study included thirty female Wistar rats (three months old). The rats were randomly assigned into three groups: Group 1 (n = 10) consisted of rats in the control group (C) fed the standard diet, group 2 (n = 10) consisted of ovariectomized rats (OVX) fed the standard diet, and group 3 (n = 10) consisted of ovariectomized rats fed the calcium-deficit diet (OVXD). The body composition, blood glucose, and blood lipid profile were determined.

Results: Obtained results demonstrated that a calcium-deficient diet and a standard diet had a similar effect on feeding efficiency and body composition in ovariectomized rats. Moreover, the liver’s relative weight, heart, kidneys, pancreas, brain, and femurs significantly decreased in both ovariectomized groups. The blood levels of cholesterol (CHOL), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C) increased similarly in the ovariectomized groups OVX and OVXD in comparison to the control group. Glucose concentration was comparable between groups.

Conclusions: Calcium deficiency did not enhance the ovariectomy effect on body composition, glucose, and lipid status in rats during the 12-week study.

Background: There is much promise in technologies which may speed up time-consuming processes such as preparing seed yeast, primary fermentation and improving beer quality in the brewing industry. This study focuses on the activating and disintegrative effect of ultrasound with a 44 kHz frequency and a 1.0 W/cm2 intensity on brewer's yeast.

Methods: This study established that ten-minute ultrasonic treatment of yeast is sufficient to reach the stimulating effect. Further ultrasonic treatment is irrelevant since the percentage of dead cells in the yeast suspension exceeds the permissible levels (more than 10%). The experiment showed that two-minute ultrasonic treatment improved the physiological activity of seed yeast and shortened the time for producing seed yeast by 12 hours. Ultrasonic disintegration allowed a yeast extract to be obtained from the brewer's spent yeast. Ultrasound was applied to the yeast suspension for 19 minutes.

Results: The obtained yeast extract was used for additional nutrition in preparing seed yeast. It was found that the added yeast extract (2% of the total volume) shortened the time for preparing seed yeast by 6 hours due to the improved physiological state of the yeast. At the final stage, two-minute ultrasonic treatment and yeast extract (2% of the total volume) were used to activate the seed yeast.

Conclusions: The seed yeast activation shortened the time for preparing seed yeast by 18 hours, and for the primary fermentation by 24 hours, while also improving the quality of the beer.

Background: Ethylene response factors (ERFs) perform diverse functions in fruit development, ripening and senescence. However, the effects of postharvest treatments on ERF genes have not been widely investigated due to the lack of peach ERF genomic information. The aim of this study was to investigate the ERF genes' expression of freshly harvested peach during storage after 1-methylcyclopropene (1-MCP) treatment.

Methods: 10 μL L-1 1-MCP was used to fumigate peaches. Treated peaches and control peaches were stored at 20°C for 9 days. Fruit firmness, ethylene production and the transcript abundance of ERFs were evaluated during storage.

Results: 127 AP2/ERF genes were identified genome using RNA-sequencing (RNA-seq). Expression profiles of 39 ERF genes were considered at day 0, 3, 5 and 7. Results showed that 1-MCP inhibited some ERF genes' expression (e.g., Prupe.5G117800), some genes were generally up-regulated responding to 1-MCP (e.g., Prupe.6G039700), while the other ERF genes displayed no significant difference between the two groups (e.g., Prupe.1G130300).

Conclusions: These data revealed that peach ERF genes perform diverse functions during fruit growth, ripening and senescence. The different responses of ERF genes to postharvest 1-MCP treatment may be useful to understand the roles of ethylene and ERF genes in controlling technological aspects of postharvest peach conservation.

Background: The use of natural plant antioxidants has been an alternative approach to synthetic antioxidants for food applications. This study investigated the antioxidant properties of the leaves of Curcuma longa L. against the oxidation of soybean oil using leaf extracts obtained from seven different types of organic solvents and compared to the action of efficient synthetic antioxidants which are widely used and low cost but with toxicity risk. The application of natural alternatives from sources still little studied is a proposal and the extraction of compounds with high antioxidant capacity may vary according to the type of solvent, its mixture, its polarity and other factors that burden or harm the health of the consumer.

Methods: The leaf extracts were sanitized, dried, and obtained for solvent selection. The quantification of total phenolic compounds (TPC) and antioxidants was performed by using different combinations and proportions of solvents: water (100%), ethanol (100%), methanol (100%), ethanol/water (70%:30%), methanol/water (70%:30%), methanol/acetic acid (99.5%:0.5%), and acetone/water/acetic acid (70%:28:2%). The solvent selected was the one that extracted the highest content of phenolic and antioxidant compounds (using the free radical DPPH scavenging method and FRAP assay). It used an accelerated storage test and experimental design to assess oxidative stability (using peroxide index (PI), thiobarbituric acid reactive substances (TBARS), dienes (DC) and triple conjugates (TC) and statistical analysis).

Results: The ethanol/water solvent was efficient in the extraction of TPC (2422 mg GAE 100 g-1). The mixture of solvents extracted an average of 23.65% more TPC when compared to the single solvents. Regarding the antioxidant capacity, the ethanol/water solvent showed 1847 mg TE 100 g-1 using the DPPH and 217 μmol of FeSO4 100 g-1 using the FRAP assays. In addition, the oxidation of soybean oil was delayed by the accelerated storage test showing equivalent results to BHT at 0.02% for the values of PI, TBARS and DC/TC.

Conclusions: The E/W extract showed the highest yield in the extraction of phenolic compounds and is a safe solvent for food. The addition of Curcuma longa L. leaf extract to soybean oil caused reductions in PI, TBARS, CD and CT values. The leaf extract of C. longa L. is considered to be a good alternative to synthetic antioxidants against the oxidative degradation of soybean oil.

Background: The globe artichoke (Cynara scolymus L.) is a rich source of phenolic compounds which may be extracted by ultrasound technology and used as a medicinal alternative. The objective of this work was to determine the radiation amplitude (%), ethanol concentration (%), and time extraction (min) required to guarantee an elevated content of polyphenol compounds.

Methods: The optimal extraction conditions were assessed through the Box-Wilson design and by applying Composite Face Centered (CCFC) and total phenolic compounds (TPC) as the response variables.

Results: A quadratic model was adequate, with R2 = 0.993. The optimal conditions were a radiation amplitude of 97%, an ethanol concentration of 53%, and an extraction time of 9.7 min. The optimized extract of artichoke bracts (Cynara scolymus L.) showed a TPC of 25.13 (±0.030) mg GAE/g, an antioxidant activity DPPH of 39.79 (±0.014) mmol Trolox equivalents (TE), and an antioxidant capacity TEAC of 33.98 (±0.03) mmol Trolox equivalents.

Conclusions: The results showed values closely related to the expected values, indicating that the models were well-developed.

Background: Even though dragon fruit peel has more health benefits than its pulp, it is considered to be waste after fruit processing. In this study, dragon fruit peel was explored as an additional ingredient in winemaking.

Methods: The contents of total phenolic compounds, betacyanins and ascorbic acid, the antioxidant capacity by DPPHž method, and the level of consumer acceptability of the wines prepared from two species with and without peel were compared.

Results: The wines of the H. polyrhizus species contained much higher total phenolics (1.4-1.6 times), betacyanins (75-81 times), and vitamin C (2.8-3.8 times), as well as higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (1.2 times) than the wines of H. undatus. Although the fermentation process led to the degradation of betacyanins, it increased the total phenolics (up to 17%), vitamin C (up to 24%), and DPPHž scavenging activity (up to 19%) as compared with the control when fermentation was conducted at 25°C, which was found as the most suitable fermentation temperature to produce wines with the highest quality in terms of antioxidant content and activity. At this temperature, peel inclusion also increased these values in the wine. In addition, the sensory properties in terms of appearance and aroma could be improved in the final fermented product.

Conclusions: H. polyrhizus wine might have higher antioxidant properties than H. undatus wine. With a suitable fermentation temperature, peel inclusion as an ingredient could enhance these characteristics of the wine without compromising its sensory quality. This study may provide insights into fruit winemaking with higher health benefits.

Beer is one of the most popular alcoholic beverages around the world. Currently, there is a noticeable increase in the consumption of beer, especially non- and low-alcoholic beers. The sensory characteristics of these beers are very similar to their alcoholic counterparts, while a lack of alcohol or a low alcohol content reduces their psychoactive character. In addition, their high nutritional and low caloric values make these types of drinks an excellent alternative to soft drinks (for adults), primarily sweetened carbonated beverages. The aim of this study was to characterize the non- and low-alcoholic beer market and the techniques for manufacturing these products. In general, reducing alcohol content is possible through the use of biological methods (limiting fermentation processes) and physical methods (dealcoholization processes). An example of a biological method is the modification of the mashing program in order to reduce the level of fermentable sugars in wort, e.g., inactivation of β-amylase, or the use of unconventional yeasts with limited ability or inability to convert fermentable sugars into alcohol. The group of physical methods includes modern thermal and membrane separation techniques which enable the efficient removal of ethanol from beer to the desired level. This paper also presents the nutritional value of regular and non-alcoholic beers and their antioxidant potential. The prohealth properties of beer were pointed out, emphasizing the negative influence of alcohol on the human body. The collected information shows that the market of non-alcohol and low-alcohol beers will continue to grow. The main directions of its development will concern the production of functional beers.

Background: The diet of most of the population is limited to a reduced number of plants, even in areas that have a varied and extensive diversity, such as Brazil. Unconventional Food Plants (UFPs) are plants considered exotic, native, and wild that grow naturally and can be used as food. Among these is Talinum paniculatum (Jacq.) Gaertn., which is widespread throughout Brazil and can be a potential source of nutrients. Due to the potential of utilization of UFPs in human food and the lack of studies regarding the composition of T. paniculatum, this study aimed to assess the nutritional value of T. paniculatum leaves, their antioxidant capacity, and their antimicrobial activity for possible use in food.

Methods: The characterization of the leaves of T. paniculatum was carried out through analyses of proximal composition, color, ascorbic acid, mineral profile, and antinutritional factors showing the presence of condensed and hydrolysable tannins and nitrates in low concentrations. Solvents of water, ethanol, ethanol/water, methanol, methanol/water, methanol/acetic acid and acetone/water/acetic acid were used to evaluate the extraction yield of phenolic compounds, antioxidant capacity, and antibacterial activity of the extracts.

Results: High contents of protein (18.61 g 100 g-1), insoluble dietary fiber (34.75 g 100 g-1), ascorbic acid (81.03 mg 100 g-1), magnesium, potassium, and calcium (649.600, 411.520 and 228.117 mg 100 g-1, respectively) were observed. Extraction using the mixture of solvents of methanol/acetic acid showed the highest yield of phenolic compounds (432.73 mg EAG 100 g-1) and antioxidant capacity using the DPPH assay (3144.92 mg 100 g-1). Bacillus cereus growth was inhibited by the T. paniculatum extracts.

Conclusions: T. paniculatum leaves are a source of nutrients and their extracts have antioxidant and antibacterial potentials which can be used as supplements in food to improve one's health.

Background: Saffron tepals are a by-product from the processing of Crocus sativus flowers, whose dried stigmas (saffron spice) are widely used both in the food and health sectors. Saffron tepals are rich in polyphenols, particularly flavonol glycosides and anthocyanins, which are considered to be potent antioxidants. Enzyme-assisted extraction of polyphenols offers several advantages in comparison to conventional methods. The present study evaluated the efficiency of enzyme-assisted extraction as a green technology for recovery of polyphenols from saffron tepals.

Methods: The by-product was obtained from a saffron producer in the region of Kozani, Greece. A simplex-centroid design was applied to select the enzyme preparations mixture required for aqueous extraction of polyphenolic antioxidants from dried saffron tepals. In addition, the parameters of enzymatic hydrolysis, enzyme dose and incubation time were optimised using response surface methodology.

Results: The binary combination, comprising cellulolytic and hemicellulolytic preparations (1:1), led to the highest yield of total polyphenols (30.9 g GAE/kg saffron tepals) and total anthocyanins (2.0 g CGE/kg saffron tepals), reaching 45% and 38% higher values, respectively, as compared to the control sample (without enzymatic treatment). The experimental data regarding optimisation of the extraction conditions were fitted to second-degree regression models (R2 = 0.85-0.98).

Conclusions: The newly developed process may be applied as an environmentally friendly alternative to conventional organic solvent extraction, thus supporting valorisation of the saffron industry by-product. The polyphenols recovered could be used as biologically active substances or as natural food ingredients, replacing synthetic additives.

Background: Chemometrics can be used to analyze a wide range of food products for authentication, quality control, differentiation and the determination of nutrition quality. Owing to the scarcity of studies relating to the intrinsic physico-chemical characteristics of penaeid shrimps caught on the Nigerian coast, the aim of this research was to estimate the energy-supplying nutrients, mineral elements and functional characteristics of Farfantepenaeus notialis from the Lagos Lagoon.

Methods: The proximate composition was determined using the AOAC method while the energy-providing nutrients were multiplied by the Atwater factors. The samples were digested in HNO3/HCl for mineral determination and the functional properties were estimated using optical measurements.

Results: Higher concentrations of moisture, crude protein, crude fat, and carbohydrate were recorded in the flesh while crude fibre and total ash were higher in the exoskeleton samples. The flesh had higher total metabolisable energy (1524 kJ 100 g-1) and utilizable energy due to protein (36.49 kJ). All the investigated minerals (Ca, Mg, K, P and Na) were more concentrated in the exoskeleton. In both samples, Na/K and Na/Mg ratios were within acceptable ideal ranges of 1.4-3.4 and 2-6, respectively. All values of the MSI (calculated) were lower than their comparative standard index values, having positive contrasts in both exoskeleton and flesh samples. The exoskeleton sample had better functional properties, but the flesh sample was higher in swelling strength.

Conclusions: In addition to good flesh quality, F. notialis contains considerable amounts of energy-providing nutrients. As the content of fibre is very low, F. notialis may be ideal as a weaning food for children.