Croatian journal of food science and technology最新文献

{"title":"Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products","authors":"M. Zadravec, Jadranka Freke, J. Pleadin, M. Mitak, T. Lešić, Ž. Jakopović, I. Perković, K. Markov","doi":"10.17508/cjfst.2019.11.2.05","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.05","url":null,"abstract":"Article history: Received: March 19, 2019 Accepted: June 9, 2019 During ripening, the surface of dry traditional meat products (TMPs) becomes overgrown by fungi of the Penicillium spp., Aspergillus spp. and Eurotium spp. whose spores mostly come from the environment in which the ripening chambers are placed. Certain fungi species is often responsible for the occurrence of toxic compounds termed the mycotoxins, among which of the outermost importance in connection with meat products are aflatoxin B1 (AFB1) and ochratoxin A (OTA). Besides, some other mycotoxins such as citrinin (CIT), cyclopiazonic acid (CPA) and sterigmatocystin (STC) can also be present, but their impact on the quality and safety of meat products, and therefore also on human health, has still not been fully clarified. As control and prevention of toxicogenic fungi growth are key factors to the prevention of mycotoxin presence in dry-cured TMPs, levels of mycotoxin contamination, mycotoxin-producing mould species and factors of relevance for mycotoxin production, such as climate, should be determined.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"11 1","pages":"272-282"},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48366723","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}

{"title":"Yeasts and wine colour","authors":"Jelena Topić Božič, D. Korte, B. Mozetič Vodopivec, L. Butinar","doi":"10.17508/cjfst.2019.11.2.17","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.17","url":null,"abstract":"Historically, yeasts from the genus Saccharomyces have been conventionally \u0000used in the production of wine and other fermented beverages. Traditionally, \u0000their main role has been the transformation of sugars into ethanol, however, \u0000research has shown that yeasts also influence wine aroma, texture, flavour and \u0000colour. In lieu of this, non-Saccharomyces yeasts, which have been considered \u0000as spoilage yeasts in the past, have been exploited as potential wine starters \u0000because they can improve the sensorial characteristics of wines. Because they \u0000are considered to be poor fermenters, mixed fermentations with \u0000Saccharomyces yeasts are applied either in a form of co-inoculation or \u0000sequential fermentation. Among wine characteristics, colour of red wines has \u0000special importance because it is the first wine characteristic perceived by the \u0000consumers. Red wine colour stems from anthocyanins, located in the grape \u0000skins that are extracted to grape must during maceration/fermentation. Various \u0000technological strategies in the winemaking process have already been \u0000employed to improve wine colour. One of them is yeast-mediated colour \u0000improvement employing a careful selection of yeast starters that can promote \u0000the synthesis of stable colour pigments pyranoanthocyanins from \u0000anthocyanins. The two most known groups of pyranoanthocyanins are \u0000vinylphenolic pyranoanthocyanins and vitisins. In comparison to anthocyanins \u0000they are less susceptible to pH, SO2 bleaching and oxygen presence. Their \u0000concentration in the wines differs according to the yeast strain used and the \u0000type of fermentation applied. Furthermore, wine colour can also be influenced \u0000by the cell wall adsorption capability of yeasts. Numerous studies have shown \u0000the positive influence of a careful selection of non-Saccharomyces yeast in \u0000promoting stable pigments synthesis in the production of wine. In this review, \u0000we discuss how application of different yeast species – Saccharomyces and \u0000non-Saccharomyces can enhance wine colour through different fermentation \u0000strategies applied","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.17508/cjfst.2019.11.2.17","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41800473","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}

{"title":"Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive \u0000leaves of Oblica cultivar","authors":"Valerija Majeić Germek, Mihaela Benček, B. Lukić, Dalibor Bbroznić, O. Koprivnjak","doi":"10.17508/cjfst.2019.11.2.08","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.08","url":null,"abstract":"Article history: Received: May 29, 2019 Accepted: June 14, 2019 Olive leaves as by-products of olive farming are rich natural source of bioactive compounds with antioxidant properties. In this study, the efficiency of the natural maceration of fresh and steam blanched olive leaves in refined rapeseed oil was investigated, as well as the effect of degree of leaf fragmentation (whole, cut, ground) and maceration time on transfer of bioactive compounds (polyphenols) and pigments (chlorophylls) in oil. In oils obtained by maceration, changes of total phenolic compounds and total chlorophylls were determined spectrophotometrically. The effect of these oil preparation procedures on oil quality indicators was also investigated through free fatty acid content and spectrophotometric indices. The content of total phenols and chlorophylls increased in oils obtained by maceration of fresh and steam blanched olive leaves, and were in statistically significant correlation with leaf fragmentation degree. The highest content of total phenols was achieved in oils with whole fresh leaves (220.4 mg/kg) after seven days of maceration while the chlorophylls transfer to oils was the most efficient when ground steam blanched leaves were macerated for 28 days (79.10 mg/kg). Maceration of olive leaves slightly deteriorated the quality of refined rapeseed oil, equally in oils with fresh and steam blanched olive leaves. This simple preparation procedure can be efficiently used for enrichment of refined oils with natural antioxidants.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"11 1","pages":"202-209"},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41824274","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}

{"title":"Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production","authors":"A. Olapade, Magdalene Omoneka Abu","doi":"10.17508/cjfst.2019.11.2.14","DOIUrl":"https://doi.org/10.17508/cjfst.2019.11.2.14","url":null,"abstract":"Article history: Received: June 3, 2018 Accepted: August 16, 2019 The use of underutilized crops has been the focus of recent research in developing countries like Nigeria because of inadequacy of protein supply in diets. In attempt to improve the use of underutilized crops, biscuit samples were produced from flour blends containing different combinations of African walnut flour and wheat flour. The 100% wheat flour served as control. The African walnut and wheat flours were mixed in ratios 10:90, 20:80, 30:70, 40:60 and 50:50%. The proximate composition, functional and pasting properties of the blends as well as physical and sensory properties of the biscuits were determined The results showed the increase in the level of protein, ash, fat and moisture content of the blends with increasing levels of walnut flour. The bulk density, water absorption and swelling power of the blends reduced, while oil absorption capacity, emulsion capacity and least gelation concentration increased with increasing levels of walnut flour. Variations exist in the pasting properties of the blends. The diameter of the biscuits increased with increase in the level of walnut flour, hence the spread ratio increased from 3.52 to 6.56. There were significant differences between the biscuit samples in terms of aroma, taste and appearance. However, biscuit sample with inclusion level of 30% walnut flour compared favourably with the control in terms of sensorial quality.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"11 1","pages":"245-250"},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48014974","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}

{"title":"Gender specific differences of the ethanol and nicotine toxicity verified by the use of mathematical models","authors":"Kristina Tušek, Ivana Buntak, Jaseka Gajdoš Kljusurić, Ana Jurinjak Tušek","doi":"10.17508/CJFST.2019.11.1.11","DOIUrl":"https://doi.org/10.17508/CJFST.2019.11.1.11","url":null,"abstract":"Beside the pandemic of obesity, the binge drinking becomes a huge problem. The toxicity of consuming alcohol and smoking in the late adolescent population was examined using mathematical models. The body was divided into compartments for two different models; (i) the ethanol model (4 compartments: central compartment, muscle and fat compartment, liver compartment and gastrointestinal compartment) and (ii) the nicotine model (2 compartments: liver compartment and central compartment). Different alcohol contents simulated consumptions of 90 mL\u0000of spirits; 900 mL of beer or 600 mL of wine. Nicotine metabolism simulation was performed for three different initial doses of nicotine (light, medium and strong cigarettes). Significant differences are observed regarding the gender; where the maximum ethanol concentration is reached at 0.5 h (males: 27 mmol/dm3 and females: 33 mmol/dm3) in the\u0000gastrointestinal compartment while complete nicotine degradation in the\u0000liver takes approximately 10 h and in the central compartment 15 h, respectively. The skewness and kurtosis of the toxin concentrations showed their relation with the symmetry of the toxin retention in the body. Results show preferable positively skewed distribution which implies a shorter retention time in the organism while higher kurtosis implies higher toxin concentration.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47974114","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}

{"title":"Optimization of ozone decomposition time and its effect on physicochemical and bacteriological quality of table water","authors":"O. Nwaiwu, V. Ibekwe","doi":"10.17508/CJFST.2019.11.1.07","DOIUrl":"https://doi.org/10.17508/CJFST.2019.11.1.07","url":null,"abstract":"Ozone is widely used in water disinfection and the concentration needed for the effective microbial elimination depends on the water source. In many bottled water producing industries, products containing ozone are quarantined after application to allow decomposition into diatomic oxygen molecules and oxygen atoms in order to eliminate any toxic effect. A process optimization was carried out to determine the ozone decomposition time in a table water producing factory in southern Nigeria. To this end, bottled water products injected with the ozone were collected from a bottling line immediately after production and monitored for ozone decomposition. Parameters like total dissolved solids, temperature and pH were determined and bacteriological analyses for total bacteria count and presence of Pseudomonasand coliforms were carried out. It was found that the ozone half-life was under 30 minutes and was no longer detectable after two and a half hours. For all analyzed stored products, the pH was in the range of 7.0-7.06, while the temperature was between 23 and 25 °C. The total dissolved solids ranged from 0.05 to 0.09 mg/mL, and there was no significant difference (p> 0.05) for the bottled products stored for 24 or 48 hours after the production. No bacteria weredetected. The shorter quarantine period allows quicker distribution and highlights the importance of ozone decomposition testing for the process optimization, especially if equipment or water source change over time.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46006340","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}

{"title":"Chemical characterization and storage stability of extra virgin olive oil extracted from Derik Halhalı cultivar","authors":"E. G. Shendi, D. S. Ozay, Mucahit Taha Ozkaya, N. F. Üstünel","doi":"10.17508/CJFST.2019.11.1.08","DOIUrl":"https://doi.org/10.17508/CJFST.2019.11.1.08","url":null,"abstract":"Turkish olive cultivar known as “Halhalı” that is locally grown in Mardin \u0000(Derik) province, situated in the southeast Anatolia, was used for virgin olive \u0000oil (VOO) production. Halhalı olive was processed in the “Mobile Olive Oil \u0000Processing Unit” (TEM Oliomio 500-2GV, Italy) designed as the first mobile \u0000olive mill in Turkey. Some chemical and physical properties (colour, UV \u0000absorbance values, free fatty acid content, peroxide value, phenolic and \u0000tocopherol profiles) were determined and monitored during one year of storing \u0000in the dark at room temperature once in every three months. Results showed \u0000that up to the eighth month of storage, free fatty acid content, peroxide and UV-absorption values (K232 and K232 values) did not exceed the limits reported \u0000by International Olive Council (IOC) and olive oils were categorized as Extra \u0000Virgin Olive Oil (EVOO). Colour changed from green to yellow and UV \u0000absorbance values altered during storage. Total phenol and vitamin E (α-\u0000tocopherol) contents decreased by 18% and 16.38%, respectively. Luteolin and apigenin were the most abundant phenolics and their contents decreased up to 22% and 28% during storing, respectively.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47747284","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}

{"title":"Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers","authors":"M. Zimmer, J. Schneider","doi":"10.17508/CJFST.2019.11.1.15","DOIUrl":"https://doi.org/10.17508/CJFST.2019.11.1.15","url":null,"abstract":"Near-infrared (NIR) diffuse reflectance spectroscopy was used in combination with multivariate analytical methods to discriminate between\u0000different fruit and vegetable products preserved in glass containers, which are commonly used as receptacles for the pasteurization of fruit and vegetable products. To investigate the samples in this way, i.e. inside the sealed glass containers, is important for this specific application in a food processing facility. In order to adapt digitalization technologies to the pasteurization process, it is necessary to investigate usually consumed products with suitable sensors\u0000and data analytics. NIR spectroscopy in combination with multivariate data analysis is a mighty tool to unravel various issues in food research and industry. Thus, this combination is in the focus of this investigation. It is shown for the first time that the discrimination between five types of preserved food in glass containers is possible by using NIR diffuse reflectance spectroscopy and multivariate data analysis (including discrimination methods). The performance parameters sensitivity, specificity, and efficiency, are determined for every product group and analyzed in a misclassification table. On average, the\u0000results show that 95 % of ca. 2100 observations are correctly classified with partial least squares discriminant analysis (PLS-DA).","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43998618","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}

{"title":"Determination of essential nutrients and cadmium in the white quinoa and amaranth seeds","authors":"Amra Bratovcic, E. Sarić","doi":"10.17508/CJFST.2019.11.1.12","DOIUrl":"https://doi.org/10.17508/CJFST.2019.11.1.12","url":null,"abstract":"Micronutrients are trace elements required in very small amounts in the diet. Metals such as copper (Cu), iron (Fe), and zinc (Zn) are essential\u0000nutrients that are required for various biochemical and physiological functions. Cadmium, which is considered as systemic toxicant that is known to induce multiple organ damage, even at lower levels of exposure,\u0000has been also determined. Therefore, in this paper the concentrations of Cu, Fe, Zn and Cd have been determined in the white quinoa and amaranth by ICP-MS analysis. Concentrations of all examined metals were higher in the amaranth. This research has shown that amaranth and white quinoa could be good sources of essential micronutrients. The concentration of cadmium in amaranth was very close to maximum permitted\u0000concentration in food.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45553987","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}

{"title":"Influence of drying temperature and pretreatment on the drying characteristics and quality of dried cashew (Anacardium occidentale L.) apple slices","authors":"A. Olalusi, Owalukemi Erinle","doi":"10.17508/CJFST.2019.11.1.14","DOIUrl":"https://doi.org/10.17508/CJFST.2019.11.1.14","url":null,"abstract":"This study evaluated the mineral content, browning extent, proximate content, the sensory analysis in the yellow variety of cashew apple slices, for both fresh and after being subjected to pretreatment, at three different drying temperatures. Fresh cashews were harvested, sliced into 7 mm thickness, pretreated by dipping the slices into ascorbic acid and dried at the temperature of 45 °C, 55 °C and 65 °C using the hot air convective dryer at a constant air velocity of 0.8 m/s. During the drying the weight loss was measured initially at an interval of every 30 minutes for the first five hours and later at an hour hour interval. The analysis of minerals content (magnesium and calcium) and proximate analysis which included pH, color, vitamin C content, and tannin content was carried out. In addition, sensory evaluation for taste, texture, aroma, appearance and overall acceptability was carried out according to the 9-point hedonic scale using raw cashew apple as a control. For each of the plots for the drying curves from the mechanical drying test, they are mostly in the failing rate period. The results showed that the moisture loss from the cashew slices increased with increase in drying temperature and time of drying. It was observed that drying temperature has an influence on the proximate content, browning extent and mineral content of the cashew slices. An increase in temperature leads to high losses of vitamin C, less browning effect and high losses of tannin. The result of the sensory evaluation revealed that the pretreated sample dried at a temperature of 55 °C was the most acceptable.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48237117","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}