Acta Universitatis Cibiniensis. Series E: Food Technology最新文献_第4页

The Analysis of Correlations Between Terpene Transformations and Fermentation Type of Apple Musts 苹果果脯萜类转化与发酵类型的相关性分析

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-06-01 DOI: 10.2478/aucft-2022-0008

Magdalena Januszek, Ł. Wajda

引用次数: 0

Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa 添加七叶神马、蓖麻的面粉品质及工艺性能研究

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-06-01 DOI: 10.2478/aucft-2022-0004

Fryderyk Sikora, I. Ochmian, M. Sobolewska

引用次数: 1

Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper (Capsicum Spp) 对流干燥对红辣椒热物性、生物活性物质、色泽和质地的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-06-01 DOI: 10.2478/aucft-2022-0007

S. Baississe, Nadia Boulelouah, H. Bedjaoui, M. S. Mehaoua, L. Reguieg

{"title":"Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper (Capsicum Spp)","authors":"S. Baississe, Nadia Boulelouah, H. Bedjaoui, M. S. Mehaoua, L. Reguieg","doi":"10.2478/aucft-2022-0007","DOIUrl":"https://doi.org/10.2478/aucft-2022-0007","url":null,"abstract":"Abstract This work aimed to study the effect of convection drying on bioactive substances and on the texture profile of red pepper. Four mathematical models were used to model the drying kinetics, as a function of the temperature and the thickness of slices. These models are largely in agreement with experimental data. Effective diffusivity, Arrhenius constant, activation energy and thermal properties changed with temperature of dry process. The two varieties of pepper used in this work demonstrated a very high degree of spiciness (144799.37-160899.37 SU). This property is related to the high contents of capsaicin (39.60-44.01 mg/g) and dihydrocapsaicin (32.33-35.95 mg/g). Our results revealed that brittleness, hardness 1 and 2, firmness, chewiness, gumminess appearance and Young’s modulus are very important attributes in determining the textural profile of dried red pepper. Also, drying causes a strong degradation of natural pigments of red pepper and consequently decreases attractiveness of the texture profile. To avoid that, red pepper should be pretreated before the application of hot air drying.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123721536","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

Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and Beans 枯草芽孢杆菌发酵对种子和豆类中选定常量营养素含量的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-06-01 DOI: 10.2478/aucft-2022-0010

Magdalena Słowik-Borowiec, Gabriela Zdeb, Weronika Kuras, Paulina Książektrela

{"title":"Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and Beans","authors":"Magdalena Słowik-Borowiec, Gabriela Zdeb, Weronika Kuras, Paulina Książektrela","doi":"10.2478/aucft-2022-0010","DOIUrl":"https://doi.org/10.2478/aucft-2022-0010","url":null,"abstract":"Abstract In this study, five plant matrices (pea, mung bean, lentils, soy and sunflower) were fermented using Bacillus subtilis var. natto. Then the process influence on the content of fatty acids and proteins was evaluated, depending on the fermentation length. Fermentation was conducted for 144 hours in controlled conditions of temperature and relative humidity (37°C, 75%). Samples for tests were collected every 24 hours. Gas chromatography coupled with triple quadrupole tandem mass spectrometry (GC-MS/MS) was used to evaluate fatty acids content in fermented seeds. Their composition was expressed as a percentage of the total quantity of fatty acids. The protein content in plant matrices was analysed with the modified Bradford protein assay, using the TECAN apparatus with the i-Control software, of the wave length of ʎ=595 nm. Studies showed that the prolonged fermentation time influenced an increase of polyunsaturated fatty acids (PUFA) content in all studied seeds. Promising results were obtained for soy, sunflower, and lentil seeds, amounting to 3.6%; 68.7% and 67.7%, respectively. This proves that the process of seed fermentation can be effectively used to increase their nutritional value.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122577039","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

Biotransformation of Hops-Derived Compounds in Beer – A Review 啤酒中啤酒花衍生化合物的生物转化研究进展

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-06-01 DOI: 10.2478/aucft-2022-0001

Krystian Klimczak, Monika Cioch-Skoneczny

{"title":"Biotransformation of Hops-Derived Compounds in Beer – A Review","authors":"Krystian Klimczak, Monika Cioch-Skoneczny","doi":"10.2478/aucft-2022-0001","DOIUrl":"https://doi.org/10.2478/aucft-2022-0001","url":null,"abstract":"Abstract Besides providing bitterness to beer, hops also impart a whole range of aromas, such as herbal, spice, floral, citrus, fruity and pine to this beverage. Although hops are usually added in relatively small amounts, they have a significant impact on the sensory characteristics of the product. Raw hop aroma significantly differs from the aroma resulting from its addition to the beer. The final aroma of the beer arises from substances in the malt, hops, other additives, and yeast metabolism. The biochemical transformation of hop compounds by yeast has become more and more popular in recent years. Knowledge of this process may allow more precise control over the final sensory characteristics of the beverage. The article describes the chemical composition of hops and discusses the influence of the hopping regime on the concentration of volatile compounds in the finished product. Moreover, the article describes the biotransformation of hop-derived compounds by traditionally used Saccharomyces cerevisiae yeast, as well as less commonly used non-Saccharomyces yeast. The paper outlines the current state of knowledge on biotransformation of hop-derived hydrocarbons, terpenoids, esters, sulfur compounds and glycosidically bound aroma precursors.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125405168","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

Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer 小麦啤酒生产中冬小麦品种选择的适宜性

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-06-01 DOI: 10.2478/aucft-2022-0002

Justyna Belcar, T. Sekutowski, M. Zardzewiały, J. Gorzelany

{"title":"Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer","authors":"Justyna Belcar, T. Sekutowski, M. Zardzewiały, J. Gorzelany","doi":"10.2478/aucft-2022-0002","DOIUrl":"https://doi.org/10.2478/aucft-2022-0002","url":null,"abstract":"Abstract The study investigated the feasibility of three winter cultivars of wheat – Elixer, Rockefeller and Gimantis, for production of wheat beer. Reference samples were produced from commercially available wheat malt. The findings showed the beer produced from commercially available wheat malt presented the best sensory and physicochemical parameters, including real final fermentation of 70.11%. The results related to the investigated wheat cultivars showed good quality properties in the beer produced from malts obtained from Gimantis cultivar (content of CO2 – 0.58%), and from Rockefeller cultivar (alcohol content - 4.62% v/v). A similar relationship was observed in the sensory assessment. The findings related to beer produced from malt of Elixer wheat cultivar showed relatively low effectiveness of the production process (69.7%) and final beer fermentation (65.52%), and at the same time high contents of polyphenols (210 mg/dm3) and antioxidant activity. Wheat malts produced from Gimantis and Rockefeller cultivars can effectively be used as a raw material in beer production; on the other hand, malt from Elixer cultivar, found with higher antioxidant contents, may be used as an additive to be applied in a small quantity in the mashing process in order to enhance the beer in terms of its potential health benefits.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"47 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113968559","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

Phenolic profile and antioxidant activity of the selected edible flowers grown in Poland 波兰种植的精选食用花的酚类特征和抗氧化活性

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2021-12-01 DOI: 10.2478/aucft-2021-0017

R. Socha, Justyna Kałwik, L. Juszczak

{"title":"Phenolic profile and antioxidant activity of the selected edible flowers grown in Poland","authors":"R. Socha, Justyna Kałwik, L. Juszczak","doi":"10.2478/aucft-2021-0017","DOIUrl":"https://doi.org/10.2478/aucft-2021-0017","url":null,"abstract":"Abstract The purpose of this study was to determine phenolic profile and antioxidant activity of the selected edible flowers grown in Poland. A significant variation was observed in the both antioxidant activity and total phenolic content. Marigold flowers were characterized by the highest total phenolic content (89.22 mg GEA/g dry weight). In turn, begonia flowers exhibited the highest total flavonoids and phenolic acids content (21.96 mg QE/g dry weight, and 8.60 mg CAE/g dry weight, respectively). Taking into account the type of flowers, begonia and marigold flowers were the richest in phenolic acids. Caffeic and p-coumaric acids were the most frequent ones in the edible flowers grown in Poland. While gallic and p-coumaric acids were the prevalent ones in terms of their content. The begonia and marigold flowers contained quercetin and kaempferol, while hesperetin and naringenin were present in the chives flowers. The marigold flowers were characterized by a particularly high content of quercetin, and also exhibited the highest total antioxidant activity. The methanolic extracts of marigold and begonia flowers were characterized by the highest antioxidant activity, reducing activity, as well as the highest ability to neutralize free radicals.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"1244 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132317729","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: 5

Optimization of compatible solutes for improving survival of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus using Box-Behnken design 提高德尔布鲁氏乳杆菌冷冻干燥亚种存活率的相容性溶质优化。保加利亚采用Box-Behnken设计

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2021-12-01 DOI: 10.2478/aucft-2021-0028

G. Shu, Bo Li, Meng Zhang, Jie Huang, Li Chen, Xu Dong

{"title":"Optimization of compatible solutes for improving survival of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus using Box-Behnken design","authors":"G. Shu, Bo Li, Meng Zhang, Jie Huang, Li Chen, Xu Dong","doi":"10.2478/aucft-2021-0028","DOIUrl":"https://doi.org/10.2478/aucft-2021-0028","url":null,"abstract":"Abstract Lactobacillus delbrueckii subsp. bulgaricus is widely used in yogurt as a starter. The freeze-drying process may cause bacteria death. In the present work, the effect of three solutes (NaCl, sorbitol, and sodium glutamate) in MRS on viability of L.bulgaricus during freeze-drying was investigated. The optimal combination of adequate solutes was chosen by Box-Behnken Design. The survival rate and viable counts in freeze-dried powder, as well as the viable counts in broth, were used as responses. The results revealed that the optimum combination of solutes in MRS broth were 0.50% NaCl, 0.19% sorbitol, and 0.06% sodium glutamate. Under these optimal conditions, the survival rate was 53.2±0.14%, the viable counts in freeze-dried powder was 8.51±0.23×1010 CFU/g, and the viable counts in broth was 6.05±0.19 ×108 CFU/mL, which were increased by 17.18%, 15.94%, and 17.31%, respectively, compared to the control. This research demonstrated the possibility of viability improvement of L.bulgaricus, which may provide a feasible reference for industrial development.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"126 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129588316","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

Alterations in health-related fatty acids in buffalo milk after processing to traditional dairy products 加工成传统乳制品后水牛奶中与健康有关的脂肪酸的变化

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2021-12-01 DOI: 10.2478/aucft-2021-0019

Sylvia Ivanova, Y. Ilieva, P. Penchev

{"title":"Alterations in health-related fatty acids in buffalo milk after processing to traditional dairy products","authors":"Sylvia Ivanova, Y. Ilieva, P. Penchev","doi":"10.2478/aucft-2021-0019","DOIUrl":"https://doi.org/10.2478/aucft-2021-0019","url":null,"abstract":"Abstract Milk provides some beneficial fatty acids which in dairy processing are subjected to pasteurization and fermentation. With the aim to assess such changes, aliquot parts of milk from 12 buffaloes were pooled and processed to germinated yoghurt and brined cheese, and to non-germinated curd – the respective samples of raw and dairy material subjected to lipid analysis. The results show that in cheese positive and negative changes are generally balanced, rumenic acid decreasing and other CLAs altered but not total CLA and PUFA; omega ratio and atherogenicity index worsened to little extent, due to adverse change in n-3, myristic and lauric acid. In yoghurt and curd CLA dramatically decreased, excluding rumenic acid; but vaccenic acid increased, though total trans isomers decreased; the worsened n-6/n-3 ratio and atherogenicity index is mostly because of the adverse effect on PUFAn-3 but also on myristic and lauric acid. In all products SFA and MUFA did not change, including palmitic, stearic, and oleic acid. It can be concluded that the decrease of CLA in yoghurt and curd is partially compensated by the increase in the vaccenic acid, while cheese making altered individual isomers but not groups of beneficial acids.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"12 3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123696690","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

Effect of two types of ozone treatments on the quality of apple fruits 两种臭氧处理对苹果果实品质的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2021-12-01 DOI: 10.2478/aucft-2021-0026

M. Balawejder, N. Matłok, Wioletta Sowa, Natalia Kończyk, Tomasz Piechowiak, A. Zapałowska

{"title":"Effect of two types of ozone treatments on the quality of apple fruits","authors":"M. Balawejder, N. Matłok, Wioletta Sowa, Natalia Kończyk, Tomasz Piechowiak, A. Zapałowska","doi":"10.2478/aucft-2021-0026","DOIUrl":"https://doi.org/10.2478/aucft-2021-0026","url":null,"abstract":"Abstract The aim of this research was to demonstrate the effect of the ozonation process (exposure to ozone in gaseous form and rinsing in water saturated with ozone) on selected apple parameters. The scope of the study included: conducting the ozonation process under controlled conditions at a concentration of 1 ppm and exposure times of 1, 5 and 10 min (ozone in gaseous form) and 10, 15 and 30 min (ozonated water), respectively; polyphenols research; determining antiradical activity using ABTS radicals; and determining the influence of the applied method on the volatiles that give rise to odor chemicals (fragrance and aroma). In both cases, measurements were taken 24 hours after the ozonation process. Both exposure to ozone in gaseous form and washing in ozonated water did not adversely affect the appearance of the fruit. The rinsing process in ozonated water did not significantly affect the composition of the compounds responsible for the fruit’s odor. The proposed washing conditions affected the biochemical balance of the fruit. Differences in polyphenol content and antioxidant potential were noted. The mean content of polyphenols expressed as gallic acid equivalent in the control sample was determined to be 15.22 mg/100 g. In comparing the content of polyphenols with the control sample, insignificant changes in their content were noted, except for the sample with the longest ozonation. In the case of fruit washed within 30 minutes, a significant increase by 53% in antioxidant potential was noted. α- Farnesene was identified as the main component established by headspace solid-phase microextraction (HS-SPME) procedure. The proposed ozonation conditions made it possible to keep the volatile compounds influencing the sensory properties of apples unchanged.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114222763","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