Acta Universitatis Cibiniensis. Series E: Food Technology最新文献

The Impact of Convection Drying Temperature on Content of Selected Phytochemicals in Dried Wild Garlic Leaves (Allium ursinum L.) 对流干燥温度对野生大蒜干叶中部分植物化学物质含量的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2023-06-01 DOI: 10.2478/aucft-2023-0002

M. Zardzewiały, N. Matłok, Tomasz Piechowiak, Piotr A. Antos, M. Balawejder

{"title":"The Impact of Convection Drying Temperature on Content of Selected Phytochemicals in Dried Wild Garlic Leaves (Allium ursinum L.)","authors":"M. Zardzewiały, N. Matłok, Tomasz Piechowiak, Piotr A. Antos, M. Balawejder","doi":"10.2478/aucft-2023-0002","DOIUrl":"https://doi.org/10.2478/aucft-2023-0002","url":null,"abstract":"Abstract Wild garlic is a well-known and highly valued herbal plant. It is used fresh, unprocessed, and in the form of dried plants. The paper presents the results of the impact of the applied convection drying conditions at 30, 40 and 60°C on the parameters of the drying process as well as selected properties and composition of dried garlic obtained from wild garlic. It has been unequivocally shown that the increase in drying temperature significantly affects the content of thermally labile compounds, especially low-molecular weight antioxidants, including polyphenols and vitamin C. The analysis of the results clearly indicates that the dried plants obtained at 30°C contain relatively the highest amounts of antioxidant components and show the most volatile compounds profile similar to fresh wild garlic. However, the analysis of the parameters of drying process revealed that the temperature of the process significantly affects the time needed for the completion of drying process. The recommended of the most favourable process conditions should be based on an extended analysis and optimization of the entire process, taking into account not only the quality parameters of the dried material, but other parameters such as energy inputs and labour costs.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"493 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115884323","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

Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread 冻干甘蓝(甘蓝)叶片作为无麸质面包的增强成分

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2023-06-01 DOI: 10.2478/aucft-2023-0011

A. Korus, M. Witczak, L. Juszczak, J. Korus

{"title":"Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread","authors":"A. Korus, M. Witczak, L. Juszczak, J. Korus","doi":"10.2478/aucft-2023-0011","DOIUrl":"https://doi.org/10.2478/aucft-2023-0011","url":null,"abstract":"Abstract The objective of the research was to assess the impact of powdered kale (Brassica oleracea L. var. acephala) on the properties of starchy gluten-free dough and bread. Kale lyophilisate was added to the recipe as 3%, 6%, or 9%, replacing the starch. The addition of the kale resulted in a decrease in the dough's strength despite the optimisation of the water content. The presence of kale lyophilisate reduced the volume of the loaves, in comparison with control, resulting in a decrease in crumb porosity and pore density, and an increase in the quantity of large pores. The addition of lyophilised kale at all levels resulted in an increase in taste acceptability, while the 6 and 9% kale decreased the acceptability of the other sensory parameters. The presence of the kale lyophilisate led to a reduction in crumb hardness on individual days of storage compared to the control sample, and the decrease was greater the more kale powder was added to the recipe. Bread with the highest concentration of the kale lyophilisate showed lower enthalpy of retrograded amylopectin decomposition in subsequent days of storage.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128767223","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 Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers 用流变学和电学特性测定精酿小麦啤酒品质的可能性

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2023-06-01 DOI: 10.2478/aucft-2023-0009

J. Gorzelany, Z. Hlaváčová, Ana Haulíková, Peter Hlaváč, Justyna Belcar

{"title":"The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers","authors":"J. Gorzelany, Z. Hlaváčová, Ana Haulíková, Peter Hlaváč, Justyna Belcar","doi":"10.2478/aucft-2023-0009","DOIUrl":"https://doi.org/10.2478/aucft-2023-0009","url":null,"abstract":"Abstract Beers are among the most popular drinks all over the world. The introduction of beers to the market must be preceded by lengthy physicochemical studies, which are essential to ensure the food safety of consumers. Studying the rheological and electrical properties of beers can not only speed up the product launch, but also improve technological processes. Craft wheat beers enriched with lemongrass and fruit (addition of kamchatka berry and haskap fruits) were used in this study. Beer samples were subjected to density, dynamic viscosity, conductivity and impedance analyses and the values obtained were compared with the results of physicochemical analyses. The coefficient of determination reflects the correctness of the proposed model describing the detected dependence in the best way. The closer its value is to 1, the more accurate the model. The addition of lemongrass extract was found to reduce density, and coefficients of determination had high values in the interval (0.9927 - 0.9961). Beers enriched with berry extract had higher density than the control sample, and coefficients of determination have very high values in the interval (0.9955 - 0.9976). The control beers have the highest conductivity. The lemongrass and fruit extract with which the beer samples were enriched introduced sugar into the beer and these samples had lower conductivity (R2 for beers with lemongrass is situated in interval 0.7772 - 0.9256 and for samples of beers with berries 0.6884 - 0.9846). Based on the impedance, it was possible to distinguish between types of beers, mainly at 50 kHz or 100 kHz.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"28 5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130214260","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

Content of Polyphenolic Compounds and Biological Activity of Berries, Leaves and Flowers of Crataegus L. 山楂果实、叶、花多酚类化合物含量及生物活性研究

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2023-06-01 DOI: 10.2478/aucft-2023-0004

Natalia Żurek, Ireneusz Kapsuta, T. Cebulak

{"title":"Content of Polyphenolic Compounds and Biological Activity of Berries, Leaves and Flowers of Crataegus L.","authors":"Natalia Żurek, Ireneusz Kapsuta, T. Cebulak","doi":"10.2478/aucft-2023-0004","DOIUrl":"https://doi.org/10.2478/aucft-2023-0004","url":null,"abstract":"Abstract In this study, the berries, leaves and flowers of six species of hawthorn (Crataegus L.) were evaluated for bioactive compounds (polyphenols, flavonoids, procyanides, UPLC profile) and their antioxidant activity (ABTS•+, CUPRAC, iron ion chelation, scavenging O2·- and OH− radicals). Most of the analyzes were performed for the first time for this material. The content of bioactive compounds differed significantly both between the species and morphological parts studied. In particular, the highest content of polyphenols was determined for hawthorn berries (301.65 to 387.16 mg/100 g d.w.), including the highest concentration for C. x subsphaericea. The polyphenolic profile of this species was dominated by flavan-3-ols, with procyanidin trimer, (-)-epicatechin and procyanidin dimer being the most numerous. Hawthorn berries were also characterized by the highest antioxidant activity, among which the species C. laevigata x rhipidophylla x monogyna showed the strongest antiradical activity (0.91 mmol TE/g and 294.96 µg/ml for tests with the ABTS•+ and OH− radical, respectively) and chelating iron ions (700.28 µg/ml). In conclusion, the results explain the traditional use of hawthorn in folk medicine and indicate a potentially new wider application as a source of natural antioxidants in the design of functional foods.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130215869","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

Microbiological and Sensory Properties of Tempeh as Influenced by Type of Legumes and Storage Temperature 豆科植物种类和贮藏温度对豆豉微生物和感官特性的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2023-06-01 DOI: 10.2478/aucft-2023-0003

Oladipo Olawale Adanlawo, A. Malomo, H. Adeniran

{"title":"Microbiological and Sensory Properties of Tempeh as Influenced by Type of Legumes and Storage Temperature","authors":"Oladipo Olawale Adanlawo, A. Malomo, H. Adeniran","doi":"10.2478/aucft-2023-0003","DOIUrl":"https://doi.org/10.2478/aucft-2023-0003","url":null,"abstract":"Abstract Bambara groundnut and lima bean are lesser-known legumes with high protein content. These legumes were incorporated into tempeh; a soybean-based snack to advance their uses as food. This research studied effects of the legumes on microbiological, physicochemical and sensory properties of tempeh during storage at ambient and refrigeration temperatures. The results showed that the total viable count of bacteria and fungi count of tempeh mash ranged between 6.173 - 7.903 logcfu/g and 6.602-6.799 log cfu/g respectively. The microbial load of the refrigerated fried tempeh snacks was lower than samples at room temperature. Blends of the three legumes (4.079 – 7.297 logcfu/g) had the highest total viable count while lima bean tempeh (3.903-5.602 logcfu/g) had the lowest. Bacillus cereus, Staphylococcus epidermidis, Bacillus coagulan, Bacillus subtilis, Bacillus alvei, Bacillus Licheniformis, Micrococcus cryophilus, Propionibacterium species, Rhizopus oryzae, Rhizopus stolonifer and Geotricum sp were isolated from tempeh snacks during storage. The results of the sensory assessment showed that lima bean tempeh snack was the most preferred. This research therefore suggests the use of lima bean and blends of lima bean, Bambara groundnut and soybean in production of tempeh to advance the use of these underutilized legumes and increase food security.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121908475","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

Effect of Ozon Treatment on Shelf-Life of Poultry Meat in the Logistic Chain 臭氧处理对禽肉物流货架期的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2023-06-01 DOI: 10.2478/aucft-2023-0013

N. Matłok, A. Zapałowska, Beata Durał, M. Balawejder

引用次数: 0

Effects of Nitrogen Sources and Inorganic Salts on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60 氮源和无机盐对植物乳杆菌L60发酵羊奶抗氧化活性的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2023-06-01 DOI: 10.2478/aucft-2023-0007

Wenjing Hu, G. Shu, Jiansheng Wang, Chunji Dai, Yixin Hui, Yueyue Ma

引用次数: 0

Lactic Acid Bacteria and Yeasts from Milk Kefir Grains: Isolation, Characterization, Screening, and Identification 乳开菲尔颗粒中的乳酸菌和酵母:分离、鉴定、筛选和鉴定

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2023-06-01 DOI: 10.2478/aucft-2023-0006

Yunli Xu, G. Shu, Yu Liu, Lin Ma, Yichao Li, He Chen, Chao Shan

引用次数: 0

Milk Yield and Composition, Technological Properties and Homeostasis Indices at Different Lactation Stages and Parities of Two Polish Dairy Goat Breeds 两个波兰奶山羊品种不同泌乳期和胎次的产奶量、乳成分、工艺特性及动态平衡指标

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2023-06-01 DOI: 10.2478/aucft-2023-0010

D. Urbańska, Ryszard Puchała, J. Jarczak, Katarzyna Barłowska, M. Czopowicz, M. Mickiewicz, J. Kaba, E. Bagnicka

{"title":"Milk Yield and Composition, Technological Properties and Homeostasis Indices at Different Lactation Stages and Parities of Two Polish Dairy Goat Breeds","authors":"D. Urbańska, Ryszard Puchała, J. Jarczak, Katarzyna Barłowska, M. Czopowicz, M. Mickiewicz, J. Kaba, E. Bagnicka","doi":"10.2478/aucft-2023-0010","DOIUrl":"https://doi.org/10.2478/aucft-2023-0010","url":null,"abstract":"Abstract The purpose of the research was to determine the effect of breed, lactation number, and lactation stage on milk efficiency and goat milk ingredients, these being indicators of milk technological parameters and homeostasis disturbances. Goat breed and number of lactation affected energy-corrected milk, value-corrected milk yield, fat corrected milk, protein, casein, lactose contents and free fatty acids. Additionally, differences in non-fat solids and urea contents were found between two Polish common dairy breeds White Improved (PWI) and Fawn Improved (PFI) goats. Moreover, parity affected milk yield, its acidity and somatic cell count (SCC). Milk yield and milk components were found to vary according to lactation stage. At the beginning of lactation, milk is richer in ingredients which have effect on cheese and yoghurt production. All the goats undergo similar changes related to the lactation stage that is at the same time and this can affect the yield and quality of the curd. In production focused on liquid milk, the age structure of the herd should be properly managed, as the goats in their third lactation or above have higher milk yields, regardless of breed. For cheese production, the PWI breed would be more suitable than PFI as the PWI goat milk contains less SCC and more components essential for milk processing, including caseins.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"291 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124516921","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

Risk Profiling of Exposures to Potentially Toxic Metals PTM(S) Through Noodles Consumption. A Case Study of Human Health Risk Assessment 食用面条接触潜在有毒金属PTM(S)的风险分析。人类健康风险评估个案研究

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2023-06-01 DOI: 10.2478/aucft-2023-0008

D. Jakkielska, Marcin Frankowski, I. Kurzyca, Anetta Ziołafrankowska

{"title":"Risk Profiling of Exposures to Potentially Toxic Metals PTM(S) Through Noodles Consumption. A Case Study of Human Health Risk Assessment","authors":"D. Jakkielska, Marcin Frankowski, I. Kurzyca, Anetta Ziołafrankowska","doi":"10.2478/aucft-2023-0008","DOIUrl":"https://doi.org/10.2478/aucft-2023-0008","url":null,"abstract":"Abstract This study aimed to quantify levels of the toxic heavy metals metalloid arsenic (As), cadmium (Cd), lead (Pb) and mercury (Hg) in commercially available noodles. Analysis was performed via the acid microwave digestion method followed by inductively coupled plasma mass spectrometry (ICP-MS). Furthermore, the potential health risks resulting from the consumption of noodles by polish consumers were evaluated using the estimated average daily intake of heavy metals (ADIHMs; µg·kg−1 bw·day−1). Additionally, to assess the potential health consequences due to noodle consumption, the total hazard quotient (THQ) and cancer risk (CR) were calculated. The average contents of Pb, As, Cd, and Hg in instant noodle samples were determined as 9.241, 8.483, 29.39, and 1.661 µg·kg−1, respectively. THQ values for heavy metal toxicity were found to be below 1, indicating that the consumer is not exposed to carcinogenic health risks associated with the analyzed metals. Additionally, the rank order of max THQ was Pb < Cd < As < Hg, and the mean THQ was Pb < Hg < As < Cd, while both the max and mean CR rank orders were Pb < Cd < As.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124899131","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