Acta Universitatis Sapientiae, Alimentaria最新文献_第3页

Physiological benefits of a honeydew-based functional food fortified with selected bioactive agents justified by trials 一种以蜂蜜为基础的功能性食品的生理益处与选定的生物活性剂强化，经试验证明是合理的

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2021-12-01 DOI: 10.2478/ausal-2021-0003

E. Némedi, J. Nemes, I. Mirmazloum, D. Pituk, V. Szarka, A. Kiss

{"title":"Physiological benefits of a honeydew-based functional food fortified with selected bioactive agents justified by trials","authors":"E. Némedi, J. Nemes, I. Mirmazloum, D. Pituk, V. Szarka, A. Kiss","doi":"10.2478/ausal-2021-0003","DOIUrl":"https://doi.org/10.2478/ausal-2021-0003","url":null,"abstract":"Abstract Honey is a consumer-preferred, highly esteemed natural product with a broad variety of distinct bioactive components. In recent days, the consumption of high-added-value, honey-based products are increasingly coming to the forefront of interest, and thus huge efforts are being made by researchers/developers to elaborate honey variants with fortified biological value. Relevant human clinical trials have scarcely been accomplished; thus, the biological impact of honey and its derivatives has not been thoroughly revealed. In this work, we present our experiments on the development of a novel honey-based prototype and its plausible physiological impacts certified via human clinical trials. The investigated product was a newly elaborated honeydew-based prototype fortified with pumpkin, sea buckthorn, and inulin, which was subjected to a 13-week-long, double-blind, placebo-controlled human clinical trial. The prototypes were applied to 20 adult volunteers to establish the complex impact of the newly developed product. Conclusions drawn at the end of the trial were based on results of blood tests taken at diverse phases of the study. The positive physiological effects of consumption of the investigated products are underpinned by the fact that no significant elevations have been measured in terms of the blood glucose level and parameters featuring long-term blood sugar levels. Slight decrease of both LDL and HDL cholesterol levels were also experienced.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"44 1","pages":"44 - 56"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91387539","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

Antibacterial activity of plant extracts against Listeria monocytogenes isolated from ready-to-eat salads 植物提取物对即食沙拉中单核细胞增生李斯特菌的抑菌活性

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2020-10-01 DOI: 10.2478/ausal-2020-0008

É. György, É. Laslo, E. Csató

{"title":"Antibacterial activity of plant extracts against Listeria monocytogenes isolated from ready-to-eat salads","authors":"É. György, É. Laslo, E. Csató","doi":"10.2478/ausal-2020-0008","DOIUrl":"https://doi.org/10.2478/ausal-2020-0008","url":null,"abstract":"Abstract Ready-to-eat salads are becoming more and more popular. However, due to their ingredients, they represent a suitable growth environment for different microbes. In the prevention of foodborne diseases, hygienic food preparation and appropriate storage conditions are very important. During this study, ten different ready-to-eat salads were analysed for the presence of Listeria monocytogenes. Five different selective agar mediums were used for the enumeration and isolation of Listeria monocytogenes. The isolated bacterial strains were subjected to morphological and biochemical confirmation tests. The antibacterial effects of five different freshly squeezed vegetable juices (carrots, celery, beets, horseradish, and onions) and of five essential oils (dill, thyme, oregano, lemongrass, and sage) were determined against Listeria monocytogenes, Listeria innocua, and L. monocytogenes strains isolated from ready-to-eat salads. Based on the results obtained from fresh vegetable juices, carrot juice exerted the highest antibacterial effect, while the others showed no or slight inhibitory effect (horseradish, beets, onions) against Listeria species. Among the essential oils, thyme, lemongrass, and oregano showed the strongest antibacterial effect against the studied Listeria species.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"110 1","pages":"131 - 143"},"PeriodicalIF":0.0,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75077147","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

Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus altilis) blends 木薯(Manihot esculenta Crantz)和面包果(Artocarpus altilis)共发酵混合物中pupuru及其类似物的理化和感官特性

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2020-10-01 DOI: 10.2478/ausal-2020-0002

O. Akinyele, A. V. Ikujenlola, T. O. Omobuwajo

{"title":"Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus altilis) blends","authors":"O. Akinyele, A. V. Ikujenlola, T. O. Omobuwajo","doi":"10.2478/ausal-2020-0002","DOIUrl":"https://doi.org/10.2478/ausal-2020-0002","url":null,"abstract":"Abstract The physico-chemical and sensory qualities of pupuru analogues produced from co-fermented cassava and breadfruit blends were investigated. Cassava and breadfruit were processed separately and cofermented at different proportions to produce pupuru and pupuru analogues. Seven different samples were produced with the ratios of 100:0, 90:10, 80:20, 50:50, 20:80, 10:90, and 0:100 cassava:breadfruit respectively. The proximate composition, bulk density, hydrogen cyanide, pH, TTA, and sensory properties of the sample were determined using standard methods. The results showed that the protein (2.86–6.41%), fat (0.43–2.05%), ash (0.36–1.17%), crude fibre (0.68–2.83%), and energy values (393.84 to 399.38 kcal/100 g) increased together with breadfruit substitution. The bulk density, pH, total titratable acidity, and hydrogen cyanide content of the sample was in the ranges of 0.47–0.60 g/ml, 4.30–5.30, 0.18–0.31%, and 0.56–1.68 mg/100 g respectively. The pupuru analogues had lower hydrogen cyanide content than pupuru. The pupuru analogues up to 50% breadfruit substitutions had acceptable sensory attributes, comparable to pupuru. The study concluded that pupuru analogues of acceptable quality can be produced from co-fermented cassava and breadfruit; this entails increasing the utilization of breadfruit.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"87 1","pages":"32 - 50"},"PeriodicalIF":0.0,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77444068","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: 3

Biotic and abiotic risks of soil biochar treatment for food safety and human health 土壤生物炭处理对食品安全和人类健康的生物和非生物风险

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2020-10-01 DOI: 10.2478/ausal-2020-0004

T. Kocsis, S. Pabar, B. Ferschl, Zsolt Kotroczó, Cs. Mohási-Farkas, B. Biró

引用次数: 2

The aflatoxin content of milk and dairy products as well as breast milk and the possibilities of detoxification 牛奶和奶制品以及母乳中的黄曲霉毒素含量和解毒的可能性

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2020-10-01 DOI: 10.2478/ausal-2020-0006

J. Csapó, C. Albert, P. Sipos

{"title":"The aflatoxin content of milk and dairy products as well as breast milk and the possibilities of detoxification","authors":"J. Csapó, C. Albert, P. Sipos","doi":"10.2478/ausal-2020-0006","DOIUrl":"https://doi.org/10.2478/ausal-2020-0006","url":null,"abstract":"Abstract Aflatoxins are fungal toxins produced by Aspergillus species, which, due to increasing temperature and climate change in the temperate zone, appeared in the most important feeding plant and food ingredients. The most toxic of them is aflatoxin B1 (AFB1), which hydroxylates to aflatoxin M1 in the body of dairy animals and humans, and excretes in the milk. With the development of analytical methods, researchers are now able to detect toxins with a concentration of ng/kg. It was found that in most countries in Europe both breast milk and cow’s milk may contain AFM1, and therefore increased attention should be paid to the toxin content of milk, and that those above the limit should be excluded from consumption. In addition to cow’s milk, the AFM1 toxin content of breast milk can also be significant, the precursors of which are introduced into the mother’s body with food. Aflatoxins are highly resistant to physical, chemical, and microbiological effects, so the detoxification of foods, especially milk, is almost impossible. The best solution appears to be feeding the animals with toxin-free feeds or feeds containing toxins below the permitted limit, without giving opportunity to the toxins to enter the milk from the feed and from there into the human body.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"114 1","pages":"99 - 117"},"PeriodicalIF":0.0,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84927598","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

Bioprotective potential of lactic acid bacteria 乳酸菌的生物保护潜力

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2020-10-01 DOI: 10.2478/ausal-2020-0007

É. Laslo, É. György, C. András

引用次数: 3

Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends 木薯(Manihot esculenta)和面包果(Artocarpus altilis)混合物中pupuru及其类似物的功能和糊化特性

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2020-10-01 DOI: 10.2478/ausal-2020-0003

O. Akinyele, A. V. Ikujenlola, T. O. Omobuwajo

{"title":"Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends","authors":"O. Akinyele, A. V. Ikujenlola, T. O. Omobuwajo","doi":"10.2478/ausal-2020-0003","DOIUrl":"https://doi.org/10.2478/ausal-2020-0003","url":null,"abstract":"Abstract Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"44 1","pages":"51 - 68"},"PeriodicalIF":0.0,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80264481","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

Characterization of some bottled Romanian mineral waters on the basis of the total mineral content 根据总矿物质含量对一些瓶装罗马尼亚矿泉水进行表征

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2020-10-01 DOI: 10.2478/ausal-2020-0005

K. Bodor, Z. Bodor, R. Szép, A. Szép

引用次数: 2

Impact of refrigerated storage on the bioactive compounds and antioxidant capacity of two Algerian carrot varieties (Daucus carota L.) 冷藏对两种阿尔及利亚胡萝卜(Daucus carota L.)生物活性成分和抗氧化能力的影响

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2020-10-01 DOI: 10.2478/ausal-2020-0001

L. Arkoub-Djermoune, H. Louaileche, F. Benmeziane, Khodir Madani, L. Boulekbache‐Makhlouf

{"title":"Impact of refrigerated storage on the bioactive compounds and antioxidant capacity of two Algerian carrot varieties (Daucus carota L.)","authors":"L. Arkoub-Djermoune, H. Louaileche, F. Benmeziane, Khodir Madani, L. Boulekbache‐Makhlouf","doi":"10.2478/ausal-2020-0001","DOIUrl":"https://doi.org/10.2478/ausal-2020-0001","url":null,"abstract":"Abstract Carrot (Daucus carota L.) is one of the main root vegetables rich in bioactive compounds with appreciable health-promoting properties, largely consumed in Algeria. In the current study, the storage effect (at 4 °C throughout 12 days) on bioactive compound stability and the antioxidant activity of two Algerian orange carrot varieties (Supermuscade and Touchon) were investigated. Total phenolic content of samples was determined by the Folin–Ciocâlteu method. Antioxidant capacity was determined spectrophotometrically, based on the evaluation of Free Radical Scavenging Activity (FRSA) using DPPH radical and Ferric Reducing Power (FRP). The results showed that the Touchon variety is richer in phenolics, flavonoids, and carotenoids and presents higher antioxidant activity in comparison with the Supermuscade variety. At the end of storage, the bioactive compound content and antiradical activity increased significantly (p < 0.05). Also, an extremely significant correlation (p < 0.001) was observed between the antioxidant contents and the antioxidant capacities of aqueous carrot extracts.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"13 1","pages":"5 - 31"},"PeriodicalIF":0.0,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80507661","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

Studies on the heat and disinfectant resistance of a spore-forming spoilage bacterium 一种芽孢腐败菌的耐热性和抗菌性研究

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2019-12-01 DOI: 10.2478/ausal-2019-0007

G. Kiskó, N. Hladicekova, A. Taczmann-Brückner, C. Mohácsi-Farkas

引用次数: 0