Food and Feed Research最新文献

Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines 玉米自交系全谷面粉营养成分及生物活性研究

Food and Feed Research Pub Date : 2023-01-01 DOI: 10.5937/ffr0-41894

V. Nikolić, M. Simić, S. Žilić, N. Kravić, J. Vančetović, M. Sečanski, Marko Vasic

{"title":"Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines","authors":"V. Nikolić, M. Simić, S. Žilić, N. Kravić, J. Vančetović, M. Sečanski, Marko Vasic","doi":"10.5937/ffr0-41894","DOIUrl":"https://doi.org/10.5937/ffr0-41894","url":null,"abstract":"The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production. The maize inbreds, including seven standard yellow, two QPM (quality protein maize) and two lines for red kernel hybrids, were grown in the experimental field of the Maize Research Institute at the location of Zemun Polje, Serbia. Wholegrain maize flour was got by grinding the maize grain in a laboratory mill. The assessment of the chemical composition and content of certain bioactive compounds, as well as the total antioxidant capacity, was conducted using standard laboratory procedures. The highest starch content (73.73%) was determined in line L8, while line L10 had the highest protein content (12.82%). Among soluble proteins, the a-zein fraction was dominant in most of the lines, ranging from 0.92% to 3.57%. The highest content of total fibres (NDF) was determined in red kernel line L9 (15.77%). Line L8 was the richest in total carotenoids (21.08 mg bCE/g d.m.), while line L7 had the highest total antioxidant capacity (34.30 mmol Trolox/kg d.m.), which can be explained by the presence of anthocyanins in the red grain. Line L1 had the highest content of total sugars (3.36%), and line L4 had the lowest (1.44%). Most of the samples of inbred lines investigated in this study showed good quality parameters regarding chemical composition and bioactive properties. The obtained results may provide some valuable guidelines needed in the following stages of maize breeding and open up various possibilities for the utilization of wholegrain maize flour in the food industry.","PeriodicalId":31669,"journal":{"name":"Food and Feed Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71220267","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}

引用次数: 0

Food safety knowledge and practices on red and white meats among Nigerian farming households 尼日利亚农户对红肉和白肉的食品安全知识和做法

Food and Feed Research Pub Date : 2023-01-01 DOI: 10.5937/ffr0-44309

Ademiluyi Olubukola, Adebayo Ayodeji

{"title":"Food safety knowledge and practices on red and white meats among Nigerian farming households","authors":"Ademiluyi Olubukola, Adebayo Ayodeji","doi":"10.5937/ffr0-44309","DOIUrl":"https://doi.org/10.5937/ffr0-44309","url":null,"abstract":"The relationship between farming households' knowledge and food safety practices on white and red meats is well documented in the existing scientific literature. Despite that, the population is still neutral on the knowledge and food safety practices related to white and red meats. This study intended to gain insight into the knowledge and food safety practices of the Nigerian farming households' population about white and red meat handling through a questionnaire survey. A survey was administered to a sample of selected 125 farming households' heads (42% female and 58% male) through a multi-stage sampling technique in the Wase Local Government Area, Plateau State, Nigeria. Topics covered by the questionnaire included their characteristics, knowledge and food safety practices on white and red meats. The farming households had basic knowledge of food safety (3.12) and they sometimes engaged in food safety practices on red and white meats (3.33). This survey revealed that farming households' knowledge of food safety on red and white meats was in significant positive correlation with their frequency of food safety practices on red and white meats (r = 0.297; p < 0.05). However, an advanced extension of prevailing information will help sustain farming households' lives and promote good health in the studied area.","PeriodicalId":31669,"journal":{"name":"Food and Feed Research","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135156213","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}

引用次数: 0

Micronutrients composition of milling streams of traditional wheat cultivars from Serbia 塞尔维亚传统小麦品种碾磨流的微量元素组成

Food and Feed Research Pub Date : 2023-01-01 DOI: 10.5937/ffr0-42946

D. Živančev, Maja Buljovčić, Jordana Ninkov, I. Antić, S. Mikić, S. Jaćimović, B. Jocković

{"title":"Micronutrients composition of milling streams of traditional wheat cultivars from Serbia","authors":"D. Živančev, Maja Buljovčić, Jordana Ninkov, I. Antić, S. Mikić, S. Jaćimović, B. Jocković","doi":"10.5937/ffr0-42946","DOIUrl":"https://doi.org/10.5937/ffr0-42946","url":null,"abstract":"The deficiency of micronutrients in the human diet is widely recognised as a global problem. The objective of this study was to assess the content of two essential minerals, iron and zinc, in milling streams of old heritage wheat cultivars that have not been produced for more than a half-century to discover potential parent lines with high mineral content for breeding. Kernel size of seven Serbian old wheat cultivars was evaluated for ash content, thousand-grain weight and share of specific kernel fractions. Three cultivars, Crnozrna, Rumska Crvenka and Stara Banatka, were selected as the most appropriate for milling and further analysis of mineral content in the milling streams. The cultivars were milled in a laboratory mill to obtain six flour and two by-product streams. At the same time, iron and zinc content was determined on a graphite furnace atomic absorption spectrometer. After mixing all six flour streams obtained from each cultivar, three different flour types were obtained. The flour with the highest ash content was the \"1100\" type originating from cultivar Stara Banatka, characterized by the highest iron and zinc content (54.9 mg/kg d. b. and 5.407 mg/kg d. b., respectively). It was estimated that consumption of a daily average bread portion (166 g according to national statistical data) made from Stara Banatka flour could provide about 90% of the recommended daily intake for iron. Therefore, Stara Banatka may be a target cultivar for wheat breeders searching for high-iron parent wheat lines.","PeriodicalId":31669,"journal":{"name":"Food and Feed Research","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71220275","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}

引用次数: 0

Use of essential oils for food safety: Formulations of easy-to-use foodgrade spray sanitizers 使用精油食品安全:配方易于使用的食品级喷雾消毒剂

Food and Feed Research Pub Date : 2023-01-01 DOI: 10.5937/ffr0-42479

Farasoa Rim, Herilalaina Rabarisoa, Henintsoa Harizafy, Felah Rasoarahona, Odilon Rabe, Béatrice Raonizafinimanana

{"title":"Use of essential oils for food safety: Formulations of easy-to-use foodgrade spray sanitizers","authors":"Farasoa Rim, Herilalaina Rabarisoa, Henintsoa Harizafy, Felah Rasoarahona, Odilon Rabe, Béatrice Raonizafinimanana","doi":"10.5937/ffr0-42479","DOIUrl":"https://doi.org/10.5937/ffr0-42479","url":null,"abstract":"Motivated by combat against the spread of foodborne diseases, the formulations of simple and easy-to-use spray disinfectants containing Cinnamomum zeylanicum and Ocimum gratissimum essential oils were studied. Central composite experimental design was used in the development of stable products with optimal essential oil content for antimicrobial efficacy. It also allowed minimizing the alcohol content which was used to ensure miscibility between the essential oils and the aqueous phase. Trans-cinnamaldehyde was the major compound in the C. zeylanicum essential oil. Its low toxicity allowed the formulation of a risk-free product despite the great variability in the chemical composition of the essential oil. Cooked food coated with a spray containing 1% of this essential oil, in combination with Thymus vulgaris tincture, could be preserved for 3 days without refrigeration. Eugenol was the major component of O. gratissimum essential oil, followed by 1,8cineole and methylchavicol. Sprays containing 1.5% of this essential oil were effective against Escherichia coli and Staphylococcus aureus. Xanthan gum proved to be a good essential oil-trapping agent under accelerated ageing conditions at 45 °C.","PeriodicalId":31669,"journal":{"name":"Food and Feed Research","volume":"167 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135594198","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}

引用次数: 0

The impact of the pandemic Covid-19 on the frequency of shopping and online sale of organic food among consumers of the former Yugoslavia Covid-19大流行对前南斯拉夫消费者购物和在线销售有机食品频率的影响

Food and Feed Research Pub Date : 2023-01-01 DOI: 10.5937/ffr0-43204

V. Mitić, Milica Čolović

引用次数: 0

A COMPREHENSIVE REVIEW ON RECENT NOVEL FOOD AND INDUSTRIAL APPLICATIONS OF FLAXSEED: 2014 ONWARDS 亚麻籽的新食品和工业应用综述:2014年起

Food and Feed Research Pub Date : 2022-06-30 DOI: 10.5937/ffr0-35420

Priya Yawale, Neelam Upadhyay, S. Ganguly, S. Kumar

引用次数: 1

INFLUENCE OF THE BIOPOLYMER COATINGS APPLICATION ON THE SUSTAINABILITY OF OSMOTICALLY DEHYDRATED MUSHROOMS AND FINAL PRODUCT BUREK 生物聚合物涂层对渗透脱水蘑菇可持续性及最终产品质量的影响

Food and Feed Research Pub Date : 2022-06-15 DOI: 10.5937/ffr0-35821

D. Šuput, V. Filipović, B. Lončar, M. Nićetin, V. Knežević, J. Lazarević, Dragana V. Plavšić, S. Popović, N. Hromiš

{"title":"INFLUENCE OF THE BIOPOLYMER COATINGS APPLICATION ON THE SUSTAINABILITY OF OSMOTICALLY DEHYDRATED MUSHROOMS AND FINAL PRODUCT BUREK","authors":"D. Šuput, V. Filipović, B. Lončar, M. Nićetin, V. Knežević, J. Lazarević, Dragana V. Plavšić, S. Popović, N. Hromiš","doi":"10.5937/ffr0-35821","DOIUrl":"https://doi.org/10.5937/ffr0-35821","url":null,"abstract":"The aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and follow their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions previously reported (450C during 5 hours). Two different biopolymers were chosen:chitosan, which is a polysaccharide polymer, and zein, a protein polymer. Non treated mushroom sample was chosen as a control. Sugar and protein content were examined, as well as water loss and microbiological profile in mushroom samples. Sugar content yield is most noticeable in treated specimen samples in comparison to the control sample, but due to the use of molasses. The contribution of biopolymer coatings to sugar and protein content was negligible. However, the contribution of applied chitosan was reported when examining moisture loss and determining the microbiological profile. For this reason this sample was chosen as filling for burek – tradidional Serbian pie-like dish. Final product was prepared with fresh mushrooms, osmotically treated mushrooms and osmotically treated mushrooms coated with chitosan. Sensorial assessment proved that control burek and burek sample with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression. ","PeriodicalId":31669,"journal":{"name":"Food and Feed Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43107371","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}

引用次数: 0

In vitro evaluation of antioxidant activity and determination of total phenolic and flavonoids contents of ethanol-water extracts of Paeonia lactiflora and Calendula officinalis L. petals 芍药和金盏菊花瓣乙醇水提取物体外抗氧化活性评价及总酚和总黄酮含量测定

Food and Feed Research Pub Date : 2022-04-28 DOI: 10.5937/ffr0-36381

Petar Batinic

{"title":"In vitro evaluation of antioxidant activity and determination of total phenolic and flavonoids contents of ethanol-water extracts of Paeonia lactiflora and Calendula officinalis L. petals","authors":"Petar Batinic","doi":"10.5937/ffr0-36381","DOIUrl":"https://doi.org/10.5937/ffr0-36381","url":null,"abstract":"In this study, the petals collected from peony hybrid Paeonia lactiflora \"Bowl of beauty\" and Calendula officinalis L. were extracted using ethanol-water mixture assisted with microwave and ultrasonic treatment. The isolation of Calendula officinalis L. essential oil was done by hydrodistillation as well. The total phenolic and flavonoids content in the extracts and oil were determined and their antioxidant activity was evaluated. The highest total phenolic content was found for the extracts of hybrid Paeonia lactiflora and Calendula officinalis L. obtained by ultrasound extraction (9.73 and 10.03 mg GA/mL RE, respectively), while the highest flavonoid content was obtained by microwave-assisted extraction (14.45 and 6.02 mg QE/mL RE, respectively). Antioxidant activity was assessed using standard antioxidant in vitro DPPH• and ABTS•+ assays. The highest antioxidant activity was obtained in DPPH• and ABTS•+ assay for the microwave-assisted extraction of hybrid Paeonia lactiflora (79% and 83%) and ultrasound-assisted extraction of Calendula officinalis L. (45% and 49%), respectively. In order to improve the antioxidative activity of both extract and essential oil the pectin films with gallic acid, using enzymatically assisted catalysis to attain covalent bonding to a carrier, were prepared. Optical microscopy and FTIR spectroscopy were used for the characterization of obtained materials. The films, with essential oil of Calendula officinalis L. and gallic acid, showed significantly increased percentage inhibition in DPPH• and ABTS•+ test (91% and 95%, respectively) after 10 minutes. The results, also, showed that all formulations of pectin biopolymer film, modified with gallic acid, can be successfully applied as a carrier for both types of ingredients.","PeriodicalId":31669,"journal":{"name":"Food and Feed Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47751403","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}

引用次数: 2

Does application of naphthenic acids in early fruit development stage result in prolonged effect on cold storage and shelf life of apricot fruit? 在果实发育早期施用环烷酸是否对杏果实的冷藏和货架期有延长的影响?

Food and Feed Research Pub Date : 2022-01-01 DOI: 10.5937/ffr0-38246

Ž. Kevrešan, B. Milić, A. Bajić, Renata Kovač, M. Milović, J. Kalajdžić, Gordana Barać

{"title":"Does application of naphthenic acids in early fruit development stage result in prolonged effect on cold storage and shelf life of apricot fruit?","authors":"Ž. Kevrešan, B. Milić, A. Bajić, Renata Kovač, M. Milović, J. Kalajdžić, Gordana Barać","doi":"10.5937/ffr0-38246","DOIUrl":"https://doi.org/10.5937/ffr0-38246","url":null,"abstract":"In this experiment, the effects of the application of naphthenic acids (NAs) on apricots in the early fruit development phases on fruit morphological properties, composition and postharvest properties were investigated. Two concentrations of NAs (1 mg/L and 3 mg/L) were applied at two development stages in the apricot cultivar NS-4. The application of NAs at the beginning of the petal fall development phase resulted in the reduction of fruit dimensions at harvest while the application 7 days later increased fruit dimensions. Although there were no significant differences in the most investigated characteristics between fruits treated with NAs and untreated control at harvest or in the postharvest period during 20 days of cold storage (1 ± 1 °C, RD 80%) and particularly after 3 days of shelf life at room temperature. However, compared to the untreated control, apricots treated with NAs were characterized by higher total soluble solids content accompanied by higher fructose content, and lower titratable acidity accompanied by higher succinic acid content. Apricots treated with NAs showed trends towards improved sensory properties: sweeter and less sour taste, with more expressed apricot aroma accompanied with decreased gumminess and crispiness and more intensive tissue breakdown, but without expressed notes of inappropriate taste.","PeriodicalId":31669,"journal":{"name":"Food and Feed Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71220332","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}

引用次数: 1

Nutritive value of Serbian camelina genotypes as an alternative feed ingredient 塞尔维亚亚麻荠基因型作为替代饲料原料的营养价值

Food and Feed Research Pub Date : 2022-01-01 DOI: 10.5937/ffr49-41060

Petar Ilić, S. Rakita, N. Spasevski, O. Đuragić, A. Marjanović-Jeromela, S. Cvejić, F. Zanetti

{"title":"Nutritive value of Serbian camelina genotypes as an alternative feed ingredient","authors":"Petar Ilić, S. Rakita, N. Spasevski, O. Đuragić, A. Marjanović-Jeromela, S. Cvejić, F. Zanetti","doi":"10.5937/ffr49-41060","DOIUrl":"https://doi.org/10.5937/ffr49-41060","url":null,"abstract":"Camelina has been used from ancient times, but recently has re-emerged as a valuable plant with the potential for successful replacement of conventional oilseed crops. The utilisation of camelina and its by-products in animal feed is a matter of scientific study due to their excellent nutritional potential. The present study aimed to investigate the nutritive value of two Serbian camelina seed genotypes (NS Zlatka and NS Slatka) as a potential alternative to commonly used oilseed crops in animal feeding. For that purpose proximate composition, fatty acid profile, amino acid profile and tocopherols were analysed. The study also included the investigation of the content of anti-nutritive compounds that can adversely affect the nutritional value of feed. The results showed that camelina seeds had a high amount of proteins (around 28%), amino acids and gtocopherols. Camelina genotypes were characterized by unique fatty acids composition, with its oil consisting of approximately 57% polyunsaturated fatty acids, of which the highest proportions were a-linolenic acid (~37%) and linoleic acid (~17%). An optimal ratio of n-6 and n-3 fatty acids (0.5) was also reported in this study. The concentration of anti-nutritional factors and heavy metals in camelina seeds was below the maximum set limit for feedstuff. To conclude, the investigated Serbian camelina genotypes can be used as a valuable source of proteins, essential fatty acids and tocopherols in animal nutrition and has a great potential to replace conventional oilseeds.","PeriodicalId":31669,"journal":{"name":"Food and Feed Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71220566","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}

引用次数: 1