Food Technology and Biotechnology最新文献

{"title":"Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1","authors":"Erlian Shu, Shuo Wang, Xiangxiang Kong, Xiaodong Sun, Qiaoling Yang, Qin Chen, B. Niu","doi":"10.17113/ftb.62.01.24.8064","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8064","url":null,"abstract":"Research background. Peanut allergy poses a significant threat to human health due to the elevated risk of long-term morbidity at low doses. Modifying protein structure to influence sensitization is a popular topic. \u0000Experimental approach. In this study, the purified peanut allergen Ara h 1 was enzymatically hydrolysed using flavorzyme, alkaline protease or a combination of both. The binding ability of Ara h 1 to antibodies, and gene expression and secretion levels of the pro-inflammatory factors IL-5 and IL-6 in Caco-2 cells was measured. Changes in the secondary and tertiary structures before and after treatment with Ara h 1 were carried out by circular dichroism and SDS-PAGE.\u0000Results and conclusions. The results indicated a reduction in the allergenicity and pro-inflammatory ability of Ara h 1. The evaluation reveals that the flavorzyme and alkaline protease treatments caused particle shortening and aggregation. The fluorescence emission peak was enhanced, increasing by 3.4-fold upon combined treatment with both proteases. Additionally, the secondary structure underwent changes, and the hydrophobicity also increased (8.95-fold upon combined treatment). \u0000Novelty and scientific contribution. These findings provide an effective theoretical basis for developing a new method of peanut desensitization and partially uncovering the mechanism of peanut sensitization.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"17 15","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139389900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the Probiotic Properties of <i>Lacticaseibacillus casei</i> 431^® Isolated from Food for Special Medical Purposes^§.","authors":"Andreja Leboš Pavunc, Lenkica Penava, Nina Čuljak, Martina Banić, Jasna Novak, Katarina Butorac, Marijana Ceilinger, Jelena Miličević, Danijela Čukelj, Jagoda Šušković, Blaženka Kos","doi":"10.17113/ftb.61.04.23.8045","DOIUrl":"10.17113/ftb.61.04.23.8045","url":null,"abstract":"&lt;p&gt;&lt;strong&gt;Research background: &lt;/strong&gt;Increasing awareness of the importance of nutrition in health promotion and disease prevention has driven to the development of foods for special medical purposes (FSMPs). In this study, the probiotic strain &lt;i&gt;Lacticaseibacillus paracasei&lt;/i&gt; ssp. &lt;i&gt;paracasei&lt;/i&gt; (&lt;i&gt;Lacticaseibacillus casei&lt;/i&gt; 431&lt;sup&gt;®&lt;/sup&gt;) was incorporated into FSMPs to develop an innovative product. The aim was to investigate the influence of the FSMP matrix on the specific probiotic properties of &lt;i&gt;L. casei&lt;/i&gt; 431&lt;sup&gt;®&lt;/sup&gt; &lt;i&gt;in vitro&lt;/i&gt;.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Experimental approach: &lt;/strong&gt;A series of &lt;i&gt;in vitro&lt;/i&gt; experiments were performed as part of the probiotic approach. After evaluation of antibiotic susceptibility profiles, functional properties such as survival under simulated gastrointestinal tract (GIT) conditions, bile salt deconjugation activities, cholesterol assimilation, antagonistic activity against spoilage bacteria and adhesion to Caco-2 cell line monolayers and extracellular matrix proteins were investigated.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Results and conclusions: &lt;/strong&gt;The &lt;i&gt;L. casei&lt;/i&gt; 431&lt;sup&gt;®&lt;/sup&gt; strain, both the lyophilised strain and the strain isolated from the FSMP matrix, effectively survived the simulated adverse gastrointestinal conditions without significant effects of the food matrix. The effect of the FSMP matrix on the deconjugation activity of the bile salts of &lt;i&gt;L. casei&lt;/i&gt; 431&lt;sup&gt;®&lt;/sup&gt; was minimal; however, cholesterol assimilation was increased by 16.4 %. &lt;i&gt;L. casei&lt;/i&gt; 431&lt;sup&gt;®&lt;/sup&gt; had antibacterial activity against related lactic acid bacteria regardless of whether it was used in FSMPs or not. Conversely, the probiotic strain isolated from FSMP matrix had significantly higher inhibitory activity against six potential pathogens than the lyophilised culture. The autoaggregation ability of the &lt;i&gt;L. casei&lt;/i&gt; 431&lt;sup&gt;®&lt;/sup&gt; cells was not affected by the FSMP matrix. The adhesion of &lt;i&gt;L. casei&lt;/i&gt; 431&lt;sup&gt;®&lt;/sup&gt; bacterial cells to the extracellular matrix proteins was reduced after treatment with proteinase K, with the highest adhesion observed to laminin. The adhesion of &lt;i&gt;L. casei&lt;/i&gt; 431&lt;sup&gt;®&lt;/sup&gt; reduced the binding of &lt;i&gt;E. coli&lt;/i&gt; 3014 by 1.81 log units and the binding of &lt;i&gt;S&lt;/i&gt;. Typhimurium FP1 to Caco-2 cell lines by 1.85 log units, suggesting the potential for competitive exclusion of these pathogens.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Novelty and scientific contribution: &lt;/strong&gt;The results support the positive effect of the FSMP matrix on the specific probiotic properties of &lt;i&gt;L. casei&lt;/i&gt; 431&lt;sup&gt;®&lt;/sup&gt;, such as antibacterial activity, bile salt deconjugation and cholesterol assimilation, while the incorporation of this probiotic strain adds functional value to the FSMPs. The synergistic effect achieved by the joint application of &lt;i&gt;L. casei&lt;/i&gt; 431&lt;sup&gt;®&lt;/sup&gt; and innovative FSMP matrix contributed to the development of the novel formulation of an improved functional food product with ad","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"1 1","pages":"418-429"},"PeriodicalIF":2.4,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10775782/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68240879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Note from Guest Editors.","authors":"Draženka Komes, Ivana Rumora Samarin","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 4","pages":"416-417"},"PeriodicalIF":2.4,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10775788/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139416794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Thermoultrasound Process of a Soursop (Annona muricata) Nectar and Its Comparison with Pasteurization on Physicochemical Properties and In Vitro Bioaccessibility of Antioxidants","authors":"Q. Zafra‐Rojas, José Luis Jiménez-Hernández, Enrique J. Olloqui, N. Cruz‐Cansino, Ernesto Alanís-García, Esther Ramírez-Moreno, J. A. Ariza-Ortega, Juan Carlos Moreno-Seceña","doi":"10.17113/ftb.61.04.23.8180","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8180","url":null,"abstract":"Research background. Soursop nectar contains antioxidants and for its conservation the pasteurization is applied. However, this technology decreases its physicochemical properties and bioactive compounds, hence, an alternative is the thermoultrasound which could counter these effects. Therefore, the thermoultrasonicated nectar was compared to a pasteurized one and the in vitro bioaccessibility of antioxidants was estimated. Experimental approach. The soursop nectar (25 %) was elaborated and the response surface methodology was used. The thermoultrasound (TUS) (75-90 % amplitude; 3.15-15 min) was applied, and 2 % stevia and 6 % of agave inulin were added as sweeteners. The microbiological, physicochemical, enzymatic and antioxidant properties were analyzed. The nectar was prepared again and control, optimized TUS and pasteurized were compared. In addition to the aforementioned determinations, microstructure, total dietary fiber (TDF) and in vitro bioaccessibility of antioxidants were performed. Results and conclusions. The response variables that fit the mathematical model were L*, b*, Chroma (C*), total phenolic content (TPC), antioxidant activity by ABTS•+, DPPH• and ferric reducing antioxidant power (FRAP). The L* and DPPH• were influenced by quadratic time and TPC by time (p<0.0001). The optimal TUS condition was 82 % amplitude at 9.15 min and the responses variables were L*, b* and C* (45.48, 3.55 and 3.62, respectively), TPC (38.40 mg GAE/100 mL), ABTS•+ (31.28 μmol TE/100 mL), DPPH• (124.22 μmol TE/100 mL) and FRAP (3.06 μmol Fe (II)/100 mL). In comparison with the pasteurized sample, optimized TUS had high value of TDF (3.53%), L* (45.56) h° (-56.49), TPC (26.63 mg GAE/100 mL), ABTS•+ and DPPH• (22.03 and 129.22 μmol TE/100 mL, respectively), FRAP (3.10 μmol Fe (II)/100 mL) and low pectin methylesterase activity (0.28 PMEU/mL). For in vitro bioaccessibility, the optimized TUS nectar showed high absorption of TPC (15.26 GAE/100 mL) and high values in the antioxidant activity by ABTS (34.92 μmol TE/100 mL) and FRAP (7.88 μmol Fe (II)/100 mL). Novelty and scientific contribution. The thermoultrasound improves the physicochemical properties and in vitro bioaccessibility of antioxidants soursop nectar. On the other hand, as an alternative, this beverage provides low-calorie with prebiotic properties for the benefit of consumer health.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"18 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139235045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Total Antioxidant Potential, Total Phenolic Profile and Cytotoxic Activity Against Brain Cancer: Melocan and Galdirik","authors":"Diaa Al Yassine, Nourhane El Massri, G. Demircan, Gülay Bulut, Demet Akin, Z. Tacer-Caba","doi":"10.17113/ftb.61.04.23.8071","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8071","url":null,"abstract":"Research background. Brain cancer is known to be one of the most difficult types of cancer to be cure. It has serious impact on the lives of diagnosed people due to the insufficient treatment options and their side effects. Thus, the search for novel alternative treatments is ongoing. Melocan (Smilax excelsa L.) and Galdirik (Trachystemon orientalis) are significant contributors to both traditional culinary culture and traditional medicine around Black Sea; however, the evidence regarding their antioxidative and cytotoxic effects remains fairly limited. Experimental approach. This study aimed to determine the antioxidant and cytotoxic activity of Smilax excelsa and Trachystemon orientalis, on the C6 glioblastoma cell line. Smilax excelsa and Trachystemon orientalis plants were dried and extracted; then, the total phenolic content (TPC) and their phenolic profiles were studied. In addition, their Total Antioxidant Status (TAS) and Total Oxidant Status (TOS) were determined by using an assay kit. We also analyzed the total antioxidant activity (TAA) using the DPPH radical scavenging assay and the cytotoxic impact on the glioma cells via the 3-(4,5-dimethylthiazol-2 yl)-2,5-diphenyltetrazolium (MTT) assay. Results and conclusions. According to the results, the water extracts of both Smilax excelsa (1158.17 mg gallic acid eq./100 g DM) and Trachystemon orientalis (262 mg gallic acid eq./0 g DM) had higher TPC than the ethanol extracts. TAA were measured as 192.86 mg and 131.92 Trolox eq./100 g DM for the Smilax excels and Trachystemon orientalis, respectively. The MTT assay revealed that Trachystemon orientalis had a greater cytotoxic effect. In conclusion, the findings of the current study are promising. Novelty and scientific contribution. This is the first study that aimed to evaluate the potential cytotoxic activity of two local Turkish plants, Smilax excelsa and Trachystemon orientalis, against C6 glioblastoma cells and the findings ensure that both plants may be used in the future as good therapeutic agents for treating cancer.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"25 3","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139235504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical Characterization and Antioxidant Potential of the Rowan Fruits (Sorbus aucuparia L.) from Alpine-Dinaric region of Croatia","authors":"Antonija Sulimanec, Karla Kragić, Ankica Sekovanić, Jasna Jurasović, Ines Panjkota Krbavčić, Nada Vahčić, Antonio Vidaković, Igor Poljak, Ivana Rumora Samarin","doi":"10.17113/ftb.61.04.23.8225","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8225","url":null,"abstract":"Research background. The rowan (Sorbus aucuparia L.) is a small tree in the Rosaceae family with characteristic orange-red fruits. Raw fruits can be used for making jams, juices, and puree, as well as dried ones for teas. In folk medicine, they were used to prevent scurvy and bleeding or as a diuretic and laxative. The aim of this study was to characterize the proximate chemical composition, antioxidant potential, and macro and trace elements of the rowan fruits for their potential use as a functional food. Experimental approach. Fruits were collected in the Alpine-Dinaric region of Croatia in 12 populations. After collection, samples were transported to the laboratory, chopped into small pieces, placed in plastic containers, and stored at -20 ºC until analysis. Proximate chemical composition, including ash, water, cellulose, crude fat, crude protein, was determined according to the official AOAC methods and total carbohydrates as non-structural carbohydrates. Total phenolic content (TPC) and antioxidative capacity (TAC) were also measured. For multielement analysis, fruits were cleaned from the dust, lyophilized, homogenized, and acid digested in a microwave system. Concentrations of elements were quantified using the ICP-MS method. Results and conclusions. The basic constituents in analyzed fruits were 76.53 % of water, 17.45 % of total carbohydrates, 2.98 % of crude proteins, 1.49 % of crude fats, 1.07 % of cellulose, and 1.29 % of ash. On average, the TPC was 932 mg/100 g and the TAC was (60.14±14.48) % and (4.1±1.2) mmol Fe2+/100 g, determined by DPPH and FRAP assay, respectively. Levels of elements decreased as follows (in mg/kg): K: 2485 &gt; Ca: 459 &gt; P: 206, Mg: 193 &gt; Na: 6.29 &gt; Fe: 3.68, Mn: 3.58 &gt; Zn: 1.11 &gt; Cu: 0.731 &gt; Mo: 0.098 &gt; Co: 0.003 &gt; Se: 0.001. In comparison with the literature, the phenolic and element content of the rowan fruits are similar to that of blueberry and raspberry. Obtained results suggest that the rowan fruits have valuable nutritional properties and could be useful for the fortification in the food industry. Novelty and scientific contribution. The importance of the obtained results is reflected in the completion of the literature gaps on the elemental composition, especially on the content of essential macro- and trace elements, as well as the antioxidant potential of rowan fruits.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"22 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135509727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.)","authors":"Valentina Crosetti, Agustín Sola, Gabriela Grigioni, María José Torres","doi":"10.17113/ftb.61.03.23.8142","DOIUrl":"https://doi.org/10.17113/ftb.61.03.23.8142","url":null,"abstract":"Research background. A few studies have investigated Cynara scolymus enzymes as a substitute for calf rennet in cheese making. They used aqueous extracts prepared by maceration of plant material and stored by freezing. However, it was indicated that lyophilisation is a better alternative to preserve the coagulant properties of plant extracts over a longer period of time, as it is a more controllable, stable and hygienic alternative with a better shelf life that is easier to transport, store and standardise. Experimental approach. We obtained a lyophilised extract of mature artichoke flowers, named CS, which was characterised for its milk-clotting properties at different pH and temperatures. In addition, the potential yield, whey composition and the primary hydrolysis profile of caseins by urea-polyacrylamide gel electrophoresis (PAGE) of mini curds prepared with different doses of coagulant were determined. Results and conclusions. The lyophilised extract was able to hydrolyse casein and showed stable proteolytic activity at pH=6.4 and 37 °C for 50 min, which decreased when the process temperature was increased to 41 and 45 °C and was lost at 70 °C. On the other hand, milk-clotting activity increased significantly (p<0.001) when the temperature increased from 37 to 45 °C and the pH of the milk decreased from 6.8 to 5.8. Potential yield between 10 and 17 % was obtained for the mini curds prepared with the lyophilised artichoke extract, and the casein degradation pattern obtained by urea-PAGE was similar to that of the commercial coagulant. Novelty and scientific contribution. On a laboratory scale, our work has shown that the lyophilised artichoke extract has sufficient proteolytic and coagulant activity to be used as a milk coagulant, i.e. plant rennet, in cheese making as an alternative to animal rennet. As this extract is lyophilised, it has the advantage of being a better alternative in terms of preservation and shelf-life. It offers an innovative way to diversify cheese products and appeal to consumers with different dietary preferences and needs.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"47 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135456178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to: Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities (Published: Food Technol. Biotechnol. 60 (3) 375-385 (2022) https://doi.org/10.17113/ftb.60.03.22.7456)","authors":"Jaya Vejayan, Rupbansraaj Bathmanathan, Sharifah Aminah Tuan Said, Srikumar Chakravarthi, Halijah Ibrahim","doi":"10.17113/ftb.60.03.22.7456_corrig.61(3)","DOIUrl":"https://doi.org/10.17113/ftb.60.03.22.7456_corrig.61(3)","url":null,"abstract":"The authors request that the Funding section be amended to conform to the correct format required by the funding institution, i.e. the Ministry of Higher Education of Malaysia. Previously written statement in the funding section: Funding for this work was provided by Ministry of Education, Malaysia, with Fundamental Research Grant Scheme (FRGS) with external reference number FRGS/1/2022/STG01/ UMP/02/1 and title: Investigations of Protein from the Lesser Known Tongkat Ali Plants of Stema tuberosa and Polyalthia bullata for Their Potentials in Improving Men’s Health. The present study was the outcome of using chemicals and consumables purchased from this grant without compromising its main objectives and milestones. is changed to: The authors would like to thank Ministry of Higher Education for providing financial support under Fundamental Research Grant Scheme (FRGS) No: FRGS/1/2022/STG01/UMP/02/1 (University reference RDU220110) and Universiti Malaysia Pahang for laboratory facilities. The title of the FRGS grant: Investigations of Protein from the Lesser Known Tongkat Ali Plants of Stema tuberosa and Polyalthia bullata for Their Potentials in Improving Men’s Health. The present study was the outcome of using chemicals and consumables purchased from this grant without compromising its main objectives and milestones.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"36 12","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135510183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How to Increase the Nutritional Quality of Stinging Nettle Through Controlled Plant Nutrition","authors":"Mia Dujmović, Nevena Opačić, Sanja Radman, Sanja Fabek Uher, Lepomir Čoga, Marko Petek, Sandra Voća Sandra Voća, Jana Šic Žlabur","doi":"10.17113/ftb.61.04.23.8119","DOIUrl":"https://doi.org/10.17113/ftb.61.04.23.8119","url":null,"abstract":"Research background. As food production faces major challenges, modern agricultural practices are increasingly focused on conserving resources, reducing negative environmental impacts, and sustainably producing foods high in health-promoting phytochemicals. During the production process, many factors can influence the quality and chemical composition of a final food product. Proper selection of cultivating conditions, especially a balanced nutrition, can significantly increase nutritional value resulting in foods with strong biological and functional properties. Stinging nettle is a rich source of minerals, vitamins, pigments, phenols and other bioactive compounds (BC) and can be consumed as a green leafy vegetable with beneficial effects on human health. Therefore, the aim of this study was to determine the nutritional quality and antioxidant capacity of stinging nettle leaves under the influence of different nutrient solution (NS) treatments during three mowings. Experimental approach. The experiment was performed in a floating hydroponic system, with different treatments of NS application during three mowings. After each mowing, the following treatments were differed: treatment 1 – depletion with water, treatment 2 - supplementation with standard NS, and treatment 3 - correction with nutrients. Of the BC minerals, ascorbic acid, phenols, and photosynthetic pigments content, as well as antioxidant capacity were analyzed spectrophotometrically, while individual phenols were determined by liquid chromatography. Results and conclusions. Different nutrition solution treatments and the number of mowings had a significant influence on the content of the analyzed BC. The highest contents of total phenols (377.04 mg GAE/100 g fm), total flavonoids (279.54 mg CTH/100 g fm), ascorbic acid (112.37 mg/100 g fm), and pigments (total chlorophylls 1.84, and total carotenoids 0.36 mg/g), as well as the highest antioxidant capacity (35.47 µmol TE/g) were recorded in the third mowing, with nutrient solution supplementation. Novelty and scientific contribution. This is the first time that stinging nettle leaves are produced in a floating hydroponic system by controlled plant nutrition. We establish this type of nutrition manipulation during multiple mowings as an innovative technique for the production of novel food with high and improved nutritional value suitable for consumption as green leafy vegetables.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"21 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135509735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to: Impact of Successive Exploitation of a Saccharomyces pastorianus Starter Culture on Saccharide Uptake Dynamics from Wort (Published: Food Technol. Biotechnol. 59 (1) 16-23 (2021) https://doi.org/10.17113/ftb.59.01.21.6899)","authors":"Miha Ocvirk, Nataša Mlinarič, Iztok Jože Košir","doi":"10.17113/ftb.59.01.21.6899_corrig.61(3)","DOIUrl":"https://doi.org/10.17113/ftb.59.01.21.6899_corrig.61(3)","url":null,"abstract":"The authors would like to state that they inadvertently omitted one of the authors when preparing the manuscript. The authors of this work are as follows: Miha Ocvirk1, Nataša Kočar Mlinarič2, Peter Raspor3 and Iztok Jože Košir1* 1Slovenian Institute of Hop Research and Brewing, C. Žalskega tabora 2, 3310 Žalec, Slovenia 2Pivovarna Laško Union d.o.o., Pivovarniška ulica 2, 1000 Ljubljana, Slovenia 3Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"36 10-11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135510184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}