Croatian journal of food science and technology最新文献

{"title":"Comparative study of extraction yield and antioxidant property of sweet orange peels (Citrus Sinesis) essential oil","authors":"O. Olabinjo, A.L.M. Oliveira","doi":"10.17508/CJFST.2020.12.2.06","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.06","url":null,"abstract":"Article history: Received: September 25, 2019 Accepted: June 16, 2020 The research evaluates the extraction yield and antioxidant potentials of essential oil (EO) of sweet orange peels using pressurized liquid extraction (PLE), Soxhlet (Sox) and hydro distillation (HD). The extracts were investigated to find out the antioxidant properties using 2, 2 -diphenyl-1picryl-hydrazyl (DPPH) and 2, 2 azino-bis (3-ethylbenzothiazoline-6sulfonate) radical (ABTS•+). PLE and Soxhlet extracted essential oil showed additional polyphenol compounds and tannins using thin layer chromatogram (TLC) and chemical analyses, respectively. Hydrodistillation indicating a pure essential oil without identified tannins and polyphenols with the highest ABTS activity compared to other produced essential oils of PLE and Soxhlet. The major chemical constituents of the pure essential oil were identified by gas chromatography-mass spectrometry (GC-MS) and they include limonene (90.72%), myrcene (2.82%) and octanol acetate (1.24%). PLE had moderate high yield within short extraction time and the highest antioxidant (DPPH) and can be adjusted to individual materials to maximize the extraction yield and antioxidant property.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"184-192"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45940556","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":"Methodology for the determination of polyphenol bioaccessibility","authors":"Jozo Ištuk, D. Šubarić, L. Jakobek","doi":"10.17508/CJFST.2020.12.2.16","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.16","url":null,"abstract":"Article history: Received: February 24, 2020 Accepted: July 17, 2020 Polyphenols are secondary metabolites of plants, commonly present in the human diet. Since they exhibit a wide range of bioactivities, polyphenols are extensively studied in the fields of nutrition and human health. Current studies have shown a high interest in determining the bioaccessibility of polyphenols, the amount of polyphenols that becomes available for absorption in the digestive tract. Bioaccessibility can be determined with the help of in vitro static gastrointestinal (GI) digestion models. In such a methodology, food samples containing polyphenols are subjected to a series of conditions that mimic the human gastrointestinal tract, with associated parameters. A high number of GI models with slightly different parameters were published. The purpose of this paper is to review the literature, focusing on the determination of polyphenol bioaccessibility and the parameters used in these GI digestion models, such as time, temperature, and pH of digestion, as well as enzyme concentrations. Gastrointestinal digestion models consist of oral, gastric and small intestine phases. These models provide a simple and reliable methodology which enables insight into the amount of bioaccessible polyphenols.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"268-279"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45179060","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":"Nutritional composition of formulated complementary food produced from blends of malted and unmalted yellow maize (Zea mays), soybean (Glycine max), and tiger nut (Cyperus esculentus) flour","authors":"Funke T. Alaka, A. V. Ikujenlola, O. Bamidele","doi":"10.17508/CJFST.2020.12.2.14","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.14","url":null,"abstract":"Article history: Received: January 1, 2020 Accepted: June 10, 2020 Protein-energy malnutrition (PEM) and micronutrient deficiencies among infants and children in developing countries have been a major concern of the World Health Organization. Formulation of complementary food from local sources of raw materials can be of great help in solving the problems of protein energy malnutrition. This study determined the nutritional composition of four formulated complementary foods from malted yellow maize, pre-gelatinized yellow maize, soybean, and tiger nut flour. The results showed an increase in protein content (17.6, 16.9, 20.4 & 19.7 %), crude fat (14.9, 12.9, 13.0 & 12.9 %) and energy (433.1, 419.4, 421.5 & 426.6 %) when compared with the control sample. The functional properties also competed favourably with the control sample, with the formulated samples having water absorption capacity (171.9, 169.0, 184.1 & 167.4 %), swelling power (27.9, 25.2, 29.8 and 28.1 %), and bulk density at the same level for all the formulated samples (0.5 g/ml). The formulated samples contained a higher amount of iron and magnesium, and the anti-nutritional factors fell below the hazard level. In conclusion, formulated complementary food made from locally sourced raw materials has enough nutritional composition to be able to combat PEM and micronutrient deficiencies among infants and children.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"249-257"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44502443","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":"The influence of varying cooking temperatures on the antioxidant properties of the aqueous extract of Piper guineense (Schumach & Thonn) seeds","authors":"B. Oso, I. Olaoye","doi":"10.17508/CJFST.2020.12.2.09","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.09","url":null,"abstract":"Article history: Received: January 24, 2020 Accepted: July 7, 2020 The study assessed the influence of varying cooking temperatures on the antioxidant properties of the aqueous extract of Piper guineense seeds. Different portions of the aqueous extract of P. guineense seeds were cooked at different temperatures which include 50 C, 70 C, and 90 C for 10 minutes, while the remaining portion was allowed to stand for 10 minutes at room temperature of 29 C and all were assessed for the evaluations of reducing power, radical scavenging capacities, and total phenolic contents. The results showed that there was a significant increase in the ferric reducing power at 90 C, however, there was no significant difference between the raw and the cooked P. guineense seeds at 50 C and 70 C. In addition, the radical scavenging potential of the extract was highest at 70 C, however, none of the cooked P. guineense seeds at the selected temperatures exhibited lower DPPH scavenging property. A similar trend was observed for the phenolic content of the extract with a significant reduction at 90 C. The study suggests that cooking at 70 C could enhance the antioxidant potentials of P. guineense seeds.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"211-217"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42331311","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":"Improvement of nutritional, functional and pasting properties of long and short local rice grains during germination","authors":"F. M. Makinde, D. Omolori","doi":"10.17508/CJFST.2020.12.2.07","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.07","url":null,"abstract":"A R T I C L E I N F O A B S T R A C T Article history: Received: January 28, 2020 Accepted: July 7, 2020 Poor nutritive value of cereals results in the prevalence of disease and poor physical development among the vulnerable groups in developing African nations. Most importantly, germination of these edible seeds had been shown to increase nutrient content further and reduce anti-nutrients. The objective of the current research was to investigate the effects of germination on nutritional, functional and pasting properties of long and short grain rice grown in the northern part of Nigeria. The rough paddy rice (long and short grain) was cleaned, washed thoroughly in water and soaked in water 1:2 w/v for 24 hr at ambient temperature (26±2 C). The drained rice was placed in the jute bags and germinated at temperature 35 ± 2 °C and relative humidity 95 ± 2% for 1, 3 and 5 days. After germination, the grains were dried to 12% moisture content. Non-germinated grains were included as control. Nutritional, functional and pasting properties were determined in grain flours using standard methods. Germination process significantly (p≤0.05) increased the protein, fat and fibre content of both rice types. Germination also caused a significant interference in the calcium, potassium and zinc concentration of both rice types. Bulk density values ranged between 0.74-0.94 and 0.66-0.86 g/mL for long and short grain, respectively. There was a significant difference (p≤0.05) among the samples in water absorption capacity (1.54-2.60 g/mL), oil absorption capacity (1.78-3.75 g/mL) and swelling power (2.87-4.56 g/g) with the non-germinated samples having the highest values. Similarly, there were significant differences in pasting properties such as viscosity and pasting time of non-germinated and germinated rice types. Therefore, germination process enhanced nutritional and functional properties though pasting properties of both rice types were adversely affected. Germinated flour from long and short grain rice could be used to improve the nutritional status of rice-consuming population, especially children.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"193-202"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43915160","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":"Kinetics of the thermal degradation of lycopene in tomatoes","authors":"A. Aliyu, Alkasim Kabiruyunusa, N. Abdullahi","doi":"10.17508/cjfst.2020.12.1.11","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.11","url":null,"abstract":"Article history: Received: November 24, 2019 Accepted: December 9, 2019 This research studied the kinetics of the thermal degradation of lycopene in tomatoes using elevated temperature testing. Understanding the nature and the extent of sensitive nutrient degradation in tomatoes will assist in reducing postharvest nutrient losses during storage and processing. Ripe tomatoes were sorted, washed, and blinded. Juice was obtained by filtering the blinded pulp through a muslin cloth. The samples were heated using a water bath at 70, 80, 90, and 100 °C for 20, 40, 60, and 80 minutes. The determination of lycopene was done using spectrophotometric methods at 503 nm, in hexane: ethanol: acetone (2:1:1 v/v/v) lycopene extract. The concentrations of lycopene were determined immediately after processing. The data was found to fit into first order equations. Degradation constants (k), D-value, and half-life for the thermal degradation of lycopene were determined at each processing temperature. Models were also developed for each of the chosen temperatures, which can be used to predict the degradation pattern of lycopene at other processing conditions. Z-value, Q10, and activation energy for the degradation of lycopene were also determined. Analyses showed a considerable decrease in lycopene concentration and decimal reduction time (D-value), and a significant increase in the thermal degradation rate (k) during heating from 70 to 100 °C. The finding shows that the degradation of lycopene in tomatoes followed the first order kinetics and it shows that the lycopene content decreased at 80 to 100 °C.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"84-89"},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48681797","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":"Characterization and functional properties of proteins isolated from flaxseed cake and sesame cake","authors":"M. Elsorady","doi":"10.17508/cjfst.2020.12.1.10","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.10","url":null,"abstract":"Flaxseed protein isolate (FPI) and sesame protein isolate (SPI) were extracted from flaxseed and sesame cake as by-products, and their functional properties (water holding and fat absorption capacities, bulk\u0000density, least gelling concentration, solubility, and emulsifying properties) were determined. Bulk density of the SPI (0.162 g/ml) was lower than that of the FPI (0.175 g/ml). The water absorption capacity of the FPI (305.66%) was higher than that of the SPI (288.93%). The oil absorption capacity and least gelling capacity of the FPI and SPI were 127.48, 3.6, 134.39, and 5%, respectively. The least solubility occurred\u0000at pH 4.0 and it was 24.54, 9.56% for FPI and SPI, respectively. Levels\u0000of pH and salt concentrations were used as dependent variables for the characterization of emulsifying capacity, activity, and emulsion stability, as well as foaming capacity and foam stability. The addition of NaCl at concentrations up to 1.0 M improved these characteristics. The SPI and FPI had a minimum emulsion capacity (74.54 and 100.20 ml oil/g protein, respectively) and a minimum foam capacity (14.25 and 17.35 %, respectively) at pH 4. The FPI and SPI were found to be highly soluble at acidic and alkaline pH and their emulsifying and foaming properties were high. Moreover, their bulk density, water absorption, and fat absorption capacities and least gelling capacity properties were\u0000good. Therefore, the FPI and SPI can be used in food formulation systems.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.17508/cjfst.2020.12.1.10","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41732555","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":"The effect of processing variables on the biscuit-making potential of cocoyam-brewer’s spent grain flour blends","authors":"Abdulhameed Adewale Odeseye, S. Awonorin, Rukayat Oluwadamilola Abdussalaam, L. Sanni, T. Olayanju","doi":"10.17508/cjfst.2020.12.1.08","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.08","url":null,"abstract":"Article history: Received: June 26, 2019 Accepted: December 6, 2019 In developing nations, the use of composite flours in baked products through value addition is increasing. This study investigated the effect of processing variables on the biscuit-making potential of cocoyam-brewer spent grain flour (CYF-BSG) blends. Blends were prepared in ratios (100:0, 90:10, 80:20, and 70:30). Response Surface Methodology consisting of three independent variables at three levels: CYF-BSG (90:10, 80:20, and 70:30) flour blends, mixing time (5, 10 and 15 minutes), and baking time (30, 40, and 50 minutes) were employed to optimize the effects on the biscuits’ proximate and physical properties. The results showed that moisture, protein, crude fibre, carbohydrates, and ash were significantly (p<0.05) affected by brewer spent grain (BSG) substitution. The protein was significantly (p<0.05) affected by baking time and the interactive effect of mixing and baking time, while the texture was significantly (p<0.05) affected by baking time and the interactive effect of the BSG substitution and mixing time. The spread ratio was significantly (p<0.05) linearly affected by the BSG substitution and the interactive effect of mixing and baking time. The optimum conditions for producing the biscuits based on 65.29% desirability were 25.24% BSG substitution, 13.54 minutes mixing time, and 33.14 minutes baking time at 160 C baking temperature. This study showed that CYF-BSG flour blends have great potential for biscuit-making.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"56-66"},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46207467","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":"Polyphenol content, profile, and distribution in old, traditional apple varieties","authors":"L. Jakobek, M. Skendrović Babojelić, Jasmin Lesičar, J. Šic Žlabur, S. Voća, Ivana Buljeta, Jozo Ištuk","doi":"10.17508/CJFST.2020.12.1.14","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.1.14","url":null,"abstract":"Apples are an important source of polyphenols in the human diet. They have also shown many potentially beneficial effects on human health. Old, traditional apple varieties grown in the past could also be valuable varieties but little is known about their polyphenolic compounds and characteristics in general. The aim of this study was to collect 25 old, traditional apple varieties, to determine their polyphenolic profile and the amounts of total polyphenols in the peel and flesh, and to compare them with a commercial variety. To the best of\u0000our knowledge, some of those varieties have never been studied before (‘Mašanka’, ‘Bobovac’, ‘Batulenka’, ‘Krastavka’). Total polyphenols were\u0000determined by using the Folin-Ciocalteu method and individual polyphenol identification was done by using an RP-HPLC. The flesh contained 170 to 941 mg kg-1 fresh weight (FW) of total polyphenols, and the peel contained 931 to 3791 mg kg-1\u0000FW. In comparison to the commercial variety, the peel of all old varieties had higher polyphenol content, while the flesh of only some old varieties was richer in polyphenols. Principal component analysis showed possible clustering. Eighteen individual polyphenols were distributed in apple peel and flesh. The dominant polyphenol subgroups in the peel were flavonols (18 to 80 %) and flavan-3-ols (6 to 66 %), and in the flesh those subgroups were phenolic acids (41 to 85 %) and flavan-3-ols (3-49 %).","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47293938","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":"Phytochemical screening and antioxidant evaluation of millet varieties of Pakistan","authors":"Nosheen Naz, Ambreen Naz, Allah Rukha, Shabbir Ahmad, U. Waheed, K. Razzaq, U. Farooq, Nighat Raza","doi":"10.17508/cjfst.2020.12.1.15","DOIUrl":"https://doi.org/10.17508/cjfst.2020.12.1.15","url":null,"abstract":"Article history: Received: January 1, 2018 Accepted: February 26, 2020 The current research was planned to measure the comparative phytochemical and anti-oxidative potential of aqueous and methanolic extracts of two indigenously grown millet varieties of Pakistan. The locally available millet varieties, i.e. MB-87 and AF-POP flours were chemically characterized through the proximate and mineral analysis. The antioxidant extract was prepared in water and methanol. The extracts were screened for saponins, terpenoids, flavonoids and tannins; methanolic extract of MB-87 and AF-POP showed flavonoids in an average quantity (++), whilst aqueous extract had only trace (+) values. The phytochemical screening showed the presence of saponins only in the aqueous extract of both varieties. However, terpenoids and tannins were present in both methanolic and aqueous extracts. During antioxidant evaluation, millet methanolic extracts showed higher level of TPC and DPPH of MB-87 and AF-POP as 0.30±0.001 & 0.23±0.0012 mg GAE/g and 48±0.96 &46±1.09%, respectively. However, the β-carotene activity of the aqueous extract of both varieties (MB-87 and AF-POP) was recorded higher. In a nutshell, the methanolic extract of MB-87 has an appreciable atioxidant profile. Furher research should be planned to screen the important constituents of Pakistani millet varieties.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"118-122"},"PeriodicalIF":0.0,"publicationDate":"2020-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48275499","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}