Acta Universitatis Sapientiae, Alimentaria最新文献

Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system 探索粉碎水平和天然抗氧化剂的加入对火鸡肉系统质量和氧化稳定性的影响

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2023-11-01 DOI: 10.2478/ausal-2023-0003

H. S. Kavuşan, S. Çalişkan, F. Turgut, M. Serdaroğlu

{"title":"Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system","authors":"H. S. Kavuşan, S. Çalişkan, F. Turgut, M. Serdaroğlu","doi":"10.2478/ausal-2023-0003","DOIUrl":"https://doi.org/10.2478/ausal-2023-0003","url":null,"abstract":"Abstract This study aimed to explore the effects of different comminution degrees and the incorporation of a natural antioxidant on the quality attributes and oxidative reactions of turkey meat. Four distinctive turkey meat systems were established, namely: 3 mm minced treatment (M), 3 mm minced treatment with the addition of 200 ppm gallic acid equivalent Aloe vera (Aloe barbadensis Mill.) extract (MA), fine-ground treatment (FM), and fine-ground treatment with the addition of 200 ppm gallic acid equivalent Aloe vera extract (FMA). The evaluation encompassed an in-depth analysis of various quality parameters and the assessment of lipid-protein oxidation reactions throughout the storage period. The inclusion of Aloe vera extract (AE) increased the pH and b* values while simultaneously decreasing the L* and a* values. Conversely, increasing the degree of comminuting manifested an elevation in L* values, concomitant with a decline in a* values. Increased comminuting degree ratios were found to contribute to an exacerbation of oxidative reactions. Nonetheless, the strategic utilization of AE demonstrated its potential to effectively mitigate oxidative reactions during storage.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"64 1","pages":"32 - 48"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139304485","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 postharvest management on the microbial quality of potato (Solanum tuberosum L.) tubers 收获后管理对马铃薯（Solanum tuberosum L.）块茎微生物质量的影响

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2023-11-01 DOI: 10.2478/ausal-2023-0001

M. Ahmed, D. T. Gungula, V. T. Tame

{"title":"Effect of postharvest management on the microbial quality of potato (Solanum tuberosum L.) tubers","authors":"M. Ahmed, D. T. Gungula, V. T. Tame","doi":"10.2478/ausal-2023-0001","DOIUrl":"https://doi.org/10.2478/ausal-2023-0001","url":null,"abstract":"Abstract This experiment was conducted to appraise the role of the curing phytohormone treatment and storage method in the postharvest microbial decay of ware potatoes during storage. The study was designed as a Split-Split-Plot Design (SSPD) in which the curing period was placed in the main plot, and the storage method and the phytohormone were put in subplot and sub-sub-plot respectively. Each treatment was replicated three times to form a 4 × 3 × 3 factorial experiment. Each treatment consisted of 20 potato tubers out of which decayed samples were counted for the calculation of percentage rot loss and identification of the causal agent, which was done fortnightly until the end of the storage period of 12 weeks. Temperature, relative humidity, and wind velocity were monitored weekly. All data collected were subjected to analysis of variance (ANOVA) using the GenStat Discovery Edition statistical software package. Means that exhibited significant difference were separated using Duncan’s Multiple Range Test (DMTR) at p = 0.05 level of significance. The results of the analysis showed that the phytohormone levels had highly significant influence (p ≤ 0.01) on percentage rot loss. Although there was a significant interaction between the curing periods and phytohormone concentration, storage conditions (p ≤ 0.05) were observed throughout the storage period of 2–8 weeks. Fusarium solani, Rhizopus oryzae, and Aspergillus niger were implicated in the rotting of potato tubers.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"61 1","pages":"1 - 17"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139296665","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

Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation 发酵对珍珠米和南瓜叶面粉矿物质和抗营养特性的影响

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2023-11-01 DOI: 10.2478/ausal-2023-0006

O. A. Ojo, A. Oshin, O. A. Obadina, E. Oke

{"title":"Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation","authors":"O. A. Ojo, A. Oshin, O. A. Obadina, E. Oke","doi":"10.2478/ausal-2023-0006","DOIUrl":"https://doi.org/10.2478/ausal-2023-0006","url":null,"abstract":"Abstract This study was aimed at determining the mineral and anti-nutritional properties of naturally fermented millet and pumpkin leaf flour blends. The millet grains were allowed to ferment spontaneously for 24 hrs and 48 hrs and were processed into flour. Dried pumpkin leaves were blended into flour and substituted using D-optimal mixture design, which resulted in ten experimental runs. The mineral content and the anti-nutritional properties of the flour blend formulation were analysed. Duncan’s multiple range test was used to evaluate the mean at p < 0.05 with SPSS version 21.0. Significant differences were observed in the mineral and anti-nutritional composition of the fermented millet and pumpkin leaf flour blends at 24 hrs and 48 hrs of fermentation time respectively. Calcium, potassium, and iron content increased significantly (p < 0.05) with increasing the amount of pumpkin leaf flour in the flour blends. The values for tannins and total phenolic composition ranged from 0.089 to 0.162% and from 0.075 to 0.120% for 24 hrs and from 0.080 to 0.141% and from 0.060 to 0.120% for 48 hrs of fermentation time respectively. Results showed that fermentation technique could be used to enrich the nutritional and bioactive potential of millet.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"57 1","pages":"75 - 89"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139305882","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

Laboratory-scale extraction of Hildegardia barteri (Mast.) Kosterm. seed oil with different solvents, purified with membrane filtration 用不同溶剂在实验室规模提取 Hildegardia barteri (Mast.) Kosterm.

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2023-11-01 DOI: 10.2478/ausal-2023-0009

A. E. Adeniyi, J. O. Aremo, A. O. Oluwadare, S. Upendra

{"title":"Laboratory-scale extraction of Hildegardia barteri (Mast.) Kosterm. seed oil with different solvents, purified with membrane filtration","authors":"A. E. Adeniyi, J. O. Aremo, A. O. Oluwadare, S. Upendra","doi":"10.2478/ausal-2023-0009","DOIUrl":"https://doi.org/10.2478/ausal-2023-0009","url":null,"abstract":"Abstract The shortcomings encountered from the use of conventional methods of refining draw considerable attention when it comes to the processing of edible oils. The present invention to this effect is the usage of membrane technology, which stands out as a suitable alternative, as it offers significant advantages such as minimal chemical additions, low energy consumption, and the retention of nutrients and other desired components. This paper seeks to ascertain the quality of edible oil extracted by different solvents, refined via membrane filtration. Amounts of 25 mL of crude oil sample were extracted with three different solvents (n-hexane, ethanol, and n-hexane-ethanol blend) from seeds of Hildegardia barteri (Mast.) Kosterm. and were refined using a micro-filter of pore size of 0.45 µm and an ultrafiltration membrane with 50 kDa cut off before bleaching and deodorizing to obtain table oil. Proximate composition and elemental analyses were carried out on the table oil samples produced and compared with food-grade standards. Results obtained showed 0.133–0.53% moisture content, 0.04% ash, 98.90–99.67% ether extract, 0.23% carbohydrate, and elemental compositions of 51.60–55.00% C, 6.12–6.30% H, 6.21–6.28% O, 0.01–0.02% N, and 13.0–15.0% P for edible oil samples. The findings of this study indicate that edible oil produced from the seeds of H. barteri via membrane technology yields good-quality oil for commercial production, except for the need to enhance further reduction of phosphorus content.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"86 1","pages":"126 - 139"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139301281","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

Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods 用不同除草方法种植的豇豆制成的豇豆布丁的近似物成分和感官可接受性

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2023-11-01 DOI: 10.2478/ausal-2023-0004

E. Oke, B. A. Hammod, A. Adeola, O. A. Ojo, S. Omoniyi

{"title":"Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods","authors":"E. Oke, B. A. Hammod, A. Adeola, O. A. Ojo, S. Omoniyi","doi":"10.2478/ausal-2023-0004","DOIUrl":"https://doi.org/10.2478/ausal-2023-0004","url":null,"abstract":"Abstract This study evaluates the effect of different weed control methods on the proximate composition and sensory properties of cowpea-based pudding produced from cowpea flour. Cowpea seeds of Ife Brown variety with three different treatments [(supplementary hoe weeding at 6 weeks after sowing, two hoe weeding at 3 and 6 weeks after sowing, and three hoe weeding at 3, 6, and 9 weeks after sowing (WAS)] were processed into flour samples and analysed for physicochemical properties using standard methods. The puddings were prepared from cowpea flour and were subjected to proximate composition, colour properties as well as sensory qualities using standard methods. The pH, total titratable acidity, water absorption capacity and amylose of cowpea flour were 4.85–5.10, 0.02%–0.05%, 276.00%–287.09%, and 22.04%–24.60% respectively. The ranges of values for moisture content, crude fat, total ash, crude fibre, crude protein, and total carbohydrate of cowpea based pudding were 74.26%–76.15%, 0.63%–0.71%, 0.75%–0.94%, 0.66%–0.75%, 16.70%–17.83%, and 5.11%–5.55% respectively. The colour properties of cowpea-based pudding were significantly affected (p < 0.05) by each treatment. However, cowpea-based pudding prepared from treatment of supplementary hoe weeding at 6 weeks after sowing and three hoe weeding at 3, 6, and 9 weeks after were preferred most by the panelist.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"5 1","pages":"49 - 62"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139296105","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

Stress response in bacteria originated from dairy products 源自乳制品的细菌的应激反应

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2023-11-01 DOI: 10.2478/ausal-2023-0007

É. Laslo, É. György, M.-R. Szentpáli

引用次数: 0

Nutritional quality and health benefits of roselle calyces 洛神花萼的营养质量和保健作用

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2023-11-01 DOI: 10.2478/ausal-2023-0005

D. O. Raphael, O. T. Ademoyegun, R. S. Ahmed

引用次数: 0

Classification of different types of flours available in the Romanian market based on the nutrition content 根据营养成分对罗马尼亚市场上不同种类的面粉进行分类

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2023-11-01 DOI: 10.2478/ausal-2023-0002

K. Bodor, J. Szilágyi, O. Szakács, B. Salamon, Zs. Bodor

{"title":"Classification of different types of flours available in the Romanian market based on the nutrition content","authors":"K. Bodor, J. Szilágyi, O. Szakács, B. Salamon, Zs. Bodor","doi":"10.2478/ausal-2023-0002","DOIUrl":"https://doi.org/10.2478/ausal-2023-0002","url":null,"abstract":"Abstract Flour is one of the most widely used products typically derived from wheat, corn, and rye and is classified based on its nutrition content. The present study aimed to identify and classify the different types of flour (wheat, rye, maize) commercially available in Romania. The market research covered eight types of flour available on the Romanian market: 1. Wheat Flour 000 (N-19), 2. Wheat Flour 550 (N-11), 3. Wheat Flour 650 (N-13), 4. Whole-Wheat Flour (N-15), 5. Durum Wheat Flour (N-8), 6. Spelt Wheat Flour (N-8), 7. Rye Flour (N-15), and 8. Maize Flour (N-23). The classification was carried out by analysing the most important parameters: energy, protein, fat, saturated fatty acid, carbohydrate, sugar, and dietary fibre content, using different statistical methods: descriptive statistics, box plot, hierarchical cluster, and surface radar analysis. The results revealed that white wheat flour represented more than 50% of the analysed samples, and significant differences were found between the tested types of flour. In addition, white wheat flour is characterized with lower dietary fibre, fat and protein content, but it has higher energy content and carbohydrate content. In contrast, whole meal, durum, spelt, and rye flours are characterized by lower carbohydrate and higher fibre and fat content. The hierarchical cluster analysis showed that, on the basis of nutritional similarities and differences, the flours studied in Romania can be grouped into three distinct clusters.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"17 1","pages":"18 - 31"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139305131","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

Development and comparative analysis of protein-polyphenol-fibre bars as nutritional supplements suitable for healthy senior consumers 蛋白多酚纤维棒作为适合健康老年消费者的营养补充剂的开发和比较分析

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2023-11-01 DOI: 10.2478/ausal-2023-0008

M. Jolji, B. Pecsenye, Z. Mposula, A. Aleya, T. Kiss, E. Máthé

{"title":"Development and comparative analysis of protein-polyphenol-fibre bars as nutritional supplements suitable for healthy senior consumers","authors":"M. Jolji, B. Pecsenye, Z. Mposula, A. Aleya, T. Kiss, E. Máthé","doi":"10.2478/ausal-2023-0008","DOIUrl":"https://doi.org/10.2478/ausal-2023-0008","url":null,"abstract":"Abstract The number of elderly people is steadily increasing in developing countries though the specific age-related challenges of nutrition fail to get properly addressed in the case of senior citizens. Accordingly, we have developed protein-polyphenol dietary fibre (PPF) bars using two kinds of protein mixtures (1 and 2) and some food additives, such as the banana powder, freeze-dried strawberries, coconut powder, Dutch cacao powder, and vanilla cookies, as they can interfere with the texture of bars and the flavour as well. The used food additives are also a source of polyphenols and dietary fibres that would enhance the nutritive values of the bars. The texture properties, such as hardness and cutting force, were assessed, and the results indicated a significant difference (P < 0.05) among the bars, offering important hints about their suitability for the elderly. Also, significant differences were observed for the polyphenol content of the bars that would stress their increased nutritional relevance too. On average, the sensorial evaluation showed the developed bars of moderate acceptability, while Bar 3 and 6 had the highest scores for colour, texture, flavour, and aroma. Conversely, Bar 1 recorded the lowest values for all assessed criteria. Interestingly, Bar 3 with freeze-dried strawberries and Bar 6 with Dutch cacao powder were the most appreciated flavours and contained in the range of 25–28% protein, 17–23% carbohydrate, 15–21% lipids, and 15–23% dietary fibre, which also indicates their nutritionally balanced nature. Furthermore, the above-mentioned macronutrient content ensures approximately 400 Kcal/100g per PPF bar, while through their polyphenol and flavonoid yield their health-promoting effect gets substantiated.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"2 1","pages":"103 - 125"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139294726","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 combined effect of time and temperature during oven drying on red grape pomace polyphenols, pigments, and antioxidant properties 烘箱干燥时间和温度对红葡萄渣多酚、色素和抗氧化性能的综合影响

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2022-12-01 DOI: 10.2478/ausal-2022-0002

A. Alibade, S. Lalas, A. Lakka, A. Chatzilazarou, D. Makris

引用次数: 1