eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-12-30 19 4 375 386 article Mohamed Cherifou Dine Aboudoulaye 1 Sevim Kaya 1 Food Engineering Department, Gaziantep University, Turkey This research aims to assess the effect of Calotropis procera plant stems as a coagulant treatment on the Wangashi cheese in order to characterize and standardize its production. Crude extract obtained from the Calotropis plant stems added to milk powder were used as a solution dissolved at various pH (4–8) and temperature (35–80°C) in order to examine the effect of pH and temperature on milk clotting and proteolytic activities. The pH 5.5 and temperature of 70°C were recorded as optimum pH and temperature. After that the concentration of the crude extract enzyme was assayed to purify it using ammonium sulfate precipitation at various percentage of saturation (20–80%) at determined optimum pH and temperature, whereby the saturation of 70% was detected to be the best because of its high specific activity, yield and purification fold. Two types of Wangashi cheese were produced in laboratory, one using directly the crude extract and the other the purified crude extract from Calotropis procera at optimum condition. Their chemical, textural and color properties were determined using standard methods. A significant difference between parameters tested was observed (p < 0.05). A decrease in moisture content, increase in protein content and also an improvement of color and textural parameters were recorded for the cheese obtained using purified crude extract Calotropis procera staems. https://www.food.actapol.net/volume19/issue4/1_4_2020.pdf Wangashi cheese Calotropis procera milk clotting activity proteolytic activity standardization eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-12-30 19 4 387 394 article Yijing Li 1 Xia Chen 1 Guowei Shu 2 Weichao Ma 1 Sweet Cherry Technology Innovation Center of Gansu Province, Tianshui Engineering Research Center for Agricultural Products, Deep Processing, College of Bioengineering and Biotechnology, Tianshui Normal University, Tianshui, China School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China Background. Gamma-aminobutyric acid (GABA), with an antidepressant effect, and Monacolin K, with a cholesterol-lowering effect, are the main bioactive ingredients in Monascus-fermented rice (MFR). The simultaneous enrichment of both ingredients can effectively enhance the health benefits of MFR. However, the capacity of Monascus spp. to produce GABA is limited. Material and methods. Seventeen lactic acid bacteria (LAB) strains were preliminarily screened for GABA-producing by whole-cells bioconversion of L-glutamate, followed by rescreening through fermentation with the addition of the precursor L-glutamic acid. Subsequently, the bioconversion conditions (temperature, metal ions, and pH) for the conversion of L-monosodium glutamate (MSG) were investigated. Additionally, the GABA-producing LAB was co-inoculated with a monacolin K producing strain Monascus anka 20-2, and the ratio of M. anka 20-2 to LAB in microbial consortia was optimized for MFR production. Results. The strain Lactobacillus plantarum 8014 was screened out for its ability to produce GABA. At an optimal temperature of 33°C and pH 7.5, with the addition of 0.05 g/L ZnSO4, the strain showed an L-glutamate conversion rate of 100%. The ratio optimization of M. anka 20-2 to L. plantarum 8014 in microbial consortia showed that when the dry cell ratio was 2:1, the content of monacolin K and GABA in the MFR simultaneously reached 2.22 mg/g and 29.9 mg/g, respectively. Conclusion. A two-stage fermentation using microbial consortia containing M. anka 20-2 and L. plantarum 8014 was developed for the production of bioactive MFR, in which the active ingredients monacolin K and GABA were simultaneously enriched, with good consumer acceptability due to the aromatic scent produced by lactic acid bacteria. https://www.food.actapol.net/volume19/issue4/2_4_2020.pdf Lactobacillus spp. gamma-aminobutyric acid Monascus-fermented rice monacolin K microbial consortia eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-12-30 19 4 395 404 article Robert I. Uroko 1 Charles N. Chukwu 1 Simeon I. Egba 1 Fatima A. Adamude 2 Joy C. Ajuzie 1 Department of Biochemistry, College of Natural Sciences, Michael Okpara University of Agriculture, Umuahia, Abia State, Nigeria Department of Biochemistry, Faculty of Medical Sciences, Federal University Lafia Nasarawa State, Umuahia, Abia State, Nigeria Background. Benign prostate hyperplasia (BPH) is a non-cancerous enlargement of the prostate gland as a result of an overgrowth of prostate cells and muscles found around the prostatic transition. It is age-dependent and characterized by benign prostate enlargement (BPE), bladder outlet obstruction (BOO) and lower urinary tract symptoms (LUTS). The study investigated the effects of a combined extract of Funtumia africana and Abutilon mauritianum leaves (CEFA) on the lipid profile and renal indices of testosterone-induced BPH in male albino rats. Materials and methods. Thirty (30) male albino rats (100–150 g) divided into 5 groups (n = 6) were used.BPH was induced subcutaneously with 2 ml of testosterone propionate. Groups 1–3 served as normal, BPH untreated and standard drug controls respectively, while groups 4 and 5 were BPH-induced and treated with low (200 mg/kg) and high (600 mg/kg) doses of CEFA respectively. After twenty-eight days of treatment, the rats were anaesthetized, blood was collected by cardiac puncture and the sera centrifuged to determine lipid profile and renal indices using standard analytical procedures. Results. The acute toxicity result of CEFA indicated no mortality or adverse reactions. The results of the lipid profile and renal function studies showed a significant (p < 0.05) increase in triacylglycerol (TAG), total cholesterol (TC), urea and creatinine, and a significant (p < 0.05) decrease in high-density lipoprotein (HDL) concentrations in the BPH control group when compared to the normal control. Treatment with CEFA caused a significant (p < 0.05) decrease in TAG, urea and creatinine concentrations and a significant (p < 0.05) increase in HDL-C when compared to the untreated group. No significant (p > 0.05) difference was observed in serum concentrations of TC and low-density lipoprotein (LDL) in the treatment groups compared to the BPH control. The histopathological result indicated no toxic insult on the kidney tissues. Conclusion. The findings suggest that CEFA possesses antilipidaemic properties in terms of elevation and decrease in HDL and TAG concentrations respectively. Also, CEFA possesses renoprotective potential in terms of reducing urea and creatinine concentrations. https://www.food.actapol.net/volume19/issue4/3_4_2020.pdf antilipidaemia renoprotective Funtumia africana Abutilon mauritianum benign prostatic hyperplasia eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-12-30 19 4 405 423 article MaĹ‚gorzata Nogala-KaĹ‚ucka 1 Alicja Kawka 2 Krzysztof Dwiecki 1 Aleksander Siger 1 Department of Food Biochemistry and Analysis, PoznaĹ„ University of Life Sciences, Poland Institute of Food Technology, PoznaĹ„ University of Life Sciences, Poland Background. One of the requirements for proper nutrition and maintenance of good health is to supply the body, through diet, with an appropriately increased quantity of bioactive compounds. With this in mind, modern milling and baking industries keep introducing new types of products. The use of such additives as wholegrain flours and bran in baked products provided the basis for research in this paper. Materials and methods. The aim of the study was to conduct a qualitative and quantitative evaluation of marketable wheat, barley and oat grain, used as raw materials to produce dehulled kernels, ground grain, wholemeal flour and wheat flour type 550 (all-purpose or plain flour), as well as wheat bran. Additionally, analyses were performed to determine the chemical composition and contents of nutrients, selected bioactive compounds and antioxidant activity. Results. The studied raw materials in commercial cereal differ in their chemical composition. Dehulling of wheat, barley and oat grains significantly contributed to the reduction of minerals, protein and total dietary fiber (TDF) contents, except for the amount of protein in dehulled wheat and oat grains. Oat bran, in contrast to other oat products, was characterized by the highest contents of minerals, protein, TDF, and the smallest amounts of saccharides and total starch. The lowest content of minerals was recorded in wheat flour type 550. Thermal processes affect the concentration of tocochromanols in the grain, with tocotrienols being more resistant to hydrothermal treatment than tocopherols. Grain dehulling also significantly decreased the total amount of tocochromanols in relation to the original grains. Conclusion. Wheat products differ in the contents of their individual components. They are characterized by high contents of tocochromanols, phenolic compounds and water-extractable arabinoxylans, with the exception of white refined wheat flour, which is mainly a source of saccharides. In the case of barley and oat products, the analysis showed no differences between these product groups. It was also shown that dehulling of barley and oat grain causes statistically significant differences in the contents of nutrients and natural antioxidants. https://www.food.actapol.net/volume19/issue4/4_4_2020.pdf wheat barley oat tocochromanols DPPH* antioxidant activity phenolic compounds eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-12-30 19 4 425 433 article Walid Gafour 1 Esmat Aly 1 Food Technology Research Institute, Agricultural Research Center, Giza, Egypt Background. Whipped cream is one of the dairy emulsions commonly used as a topping for desserts and cake decorations. Several stabilizers were used to obtain whipped creams of a good quality and with a stable topping. This research study aimed to evaluate the organoleptic, textural, and whipping properties of whipped cream prepared using different stabilizer blends. Materials and methods. In this study, 0.04% of different stabilizers, including carboxymethylcellulose (CMC), κ-carrageenan (KC), or KC blended (in the ratio of 3:1) with cremodan se 30 (C30), 80 (C80) or 216 (C 216), were used in preparing the whipped cream samples. The whipping properties (whipping time, overrun, and foam stability), viscosity, texture, and organoleptic properties were evaluated. Results. The obtained findings revealed that using a KC+C80 blend led to the lowest whipping time (76 s) and the highest overrun (120%). Also, pronounced changes obtained by using these stabilizers and the more suitable viscosity were obtained by using a KC+C80 blend. Moreover, using a KC+C80 blend led to higher values of hardness (4.38 N) and cohesiveness (0.53) and lower values of springiness (4.65 mm), chewiness (5.60 mJ), and adhesiveness (8.66 mJ). The data obtained demonstrated that all whipped the cream samples were organoleptically accepted, and the whipped cream prepared with a KC+C80 blend had the highest score of flavor, texture, appearance, and overall acceptability. Conclusion. It could be concluded that using a KC+C80 stabilizer blend improved the whipping and texture properties, viscosity, and organoleptic properties of whipped cream. https://www.food.actapol.net/volume19/issue4/5_4_2020.pdf whipped cream whipping properties textural properties stabilizers carrageenan cremodan eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-12-30 19 4 435 443 article Thuy Minh Nguyen 1 Keomixay Phoukham 1 2 Tai Van Ngo 1 Department of Food Technology, College of Agriculture, Can Tho University, Can Tho city, Vietnam Faculty of Food Science, Savannakhet University, Kaisonephomvihan city, Savannakhet, Laos Background. Soup could be used as an alternative to a meal as many of its nutrients could potentially fulfill the body’s nutritional requirements. It is very practical and only takes a short time to prepare. In this study, the usefulness of supplementing dried vegetable soup mixtures with mushrooms and other vegetables to enhance its nutritional value was observed. Material and methods. This study was carried out in order to develop a mixed soup powder supplemented with pearl oyster mushrooms, some legumes, and other vegetables. Eight formulas were prepared using different variations. Freeze-drying was used for pearl oyster mushroom and conventional drying (hot air) was applied for the other vegetables. The methods of Check-All-That-Apply (CATA) and Quantitative Descriptive Analysis (QDA) were applied for sensory evaluation and analysis. Results. Out of the eight formulas of soup which were prepared, formula 8 resulted in a high-quality product with the highest acceptability. The total energy content was 459.14 kcal/100 g along with the Acceptable Macronutrient Distribution Ranges for protein (25.73%), carbohydrates (53.53%) and lipid (20.74%). Sensory evaluation and product likelihood was also recorded. Conclusion. The present study demonstrated that vegetable soup could be suitable for vegetarians and others due to its high and balanced nutritional values. Further studies are required to evaluate the nutritional composition of oyster pearl mushroom soup mixtures on a larger number of samples to ensure the accuracy of the nutritional contents presented. https://www.food.actapol.net/volume19/issue4/6_4_2020.pdf formulation vegetable soup physico-chemical quality sensory evaluation eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-12-30 19 4 445 456 article Taynara Álvares Martins 1 Francielo Vendruscolo 2 Chemical Institute, Federal University of GoiĂĄs, Brazil College of Agronomy, Federal University of GoiĂĄs, Brazil Background. The addition of fatty acids and other molecules to culture media may intensify the production of biomolecules, such as monascus pigments, however, few studies of this have been developed. Thus, the objective of the present study was to investigate the effects of adding sodium octanoate to the culture medium, with a view to increasing the synthesis and production of the pigments produced by Monascus ruber CCT 3802 on solid and submerged cultivations. Materials and methods. Monacus ruber CCT 3802 was cultivated on solid and submerged media supplemented with different concentrations of sodium octanoate. The radial growth rate of the colonies was obtained from the declivity of the linear regression of the radius of the colonies as a function of cultivation time and the kinetics of submerged cultivations were performed. The filtrate obtained was submitted to scanning spectrophotometry at a range from 350 to 550 nm and the color parameters were determined by using the CIELAB color system. The data were submitted to a univariate analysis of variance (ANOVA) and the means obtained for each treatment submitted to Tukey’s test using Statistica version 5.0 software at a 5% level of significance. Results. Sodium octanoate exerted a strong influence on growth and pigment production in solid and submerged cultivations. The values for L*, a* and b* were positive for pigments produced, with regards to colors close to red and yellow. In the media supplemented with 1.0 mM and 1.5 mM of sodium octanoate, the production of red pigments became expressive from 48 hours-cultivation, increasing considerably from the second to the fourth days. This shows that supplementation with sodium octanoate provides a greater production of pigments in a shorter time interval than the control culture, which required 144 hours of cultivation to present a higher value for AU510nm, which directly influenced pigment productivity. Conclusion. The addition of sodium octanoate exerted a significant influence on both microbial growth and pigment production in both solid and submerged cultivations. The supplementation of the submerged cultures with sodium octanoate was responsible for an expressive production of pigments in just 48 hours, whereas 144 hours were necessary in the absence of sodium octanoate. These results are promising for increasing the productivity of pigment production, including possibilities for application on an industrial scale. https://www.food.actapol.net/volume19/issue4/7_4_2020.pdf microbial pigments solid culture submerged cultivation sodium octanoate microbial pigments eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-12-30 19 4 457 465 article Serhii V. Tkachenko 1 Tamila V. Sheiko 1 Vasyl V. Petrenko 1 Olena M. Anisimova 2 Inha V. Kuznietsova 1 Lubomir M. Khomichak 1 Oleksandr M. Obodovych 3 Institute of Food Resources, National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine Research and Production Enterprise “Electrogasochem”, Kyiv, Ukraine Institute of Engineering Thermophysics, National Academy Sciences of Ukraine, Kyiv, Ukraine Background. One of the important processes in sugar production is massecuite boiling. The intensification of this process is possible by reducing the boiling time and thus improving the quality of the finished product. This study examines the methods of massecuite boiling by using different types of crystal formers: powdered sugar, a standard factory suspension, and the crystal former “Ester K 01”, as well as a comparison of their direct effects on the quality of the finished product. Materials and methods. All laboratory tests of crystal-forming agents were carried out using syrup taken from sugar factories. Laser diffractometry was used to determine the particle size (dispersion) of the crystalforming agents. Prepared syrup samples were used to obtain the massecuite, which was boiled in a laboratory vacuum evaporator in conditions maximally adapted to production. Sugar was obtained by separating the massecuite in a laboratory vacuum filtration. All the studies of qualitative and quantitative indicators of products and intermediates were performed using standard methods. Results. The particle size distribution was determined and the curves of the differential size distribution of sugar fineness were given. The most uniform particle distribution was noted using “Ester K 01” crystal former. The duration of massecuite boiling was studied and a comparative characteristic of the quality indicators was provided for the obtained massecuite and massecuite syrup in accordance with the type of crystal former used. The highest sucrose content was observed in the sugar sample obtained using the “Ester K 01” crystallizing agent. This sample also had the lowest ash content. Microphotographs of the sugar crystals were provided with fixation of their size after 5, 10, and 20 minutes of adding various types of crystallizing agent, and the morphology of the sugar crystals in the finished massecuite was studied. The most equal crystals were produced using an “Ester K 01” crystallizing agent and a standard factory suspension in comparison to massecuite made with icing sugar. The granulometric composition of sugar crystals obtained with different crystal formers was also compared in this research. The crystal former “Ester K 01” was studied in production and laboratory conditions, and the crystallizing agents’ comparative characteristics were also given. Conclusion. In conclusion, the usage of the crystallizing agent “Ester K 01” in the fully automated proces conditions for producing massecuite would be recommended by us. It will allow more uniform granulometric composition of sugar to be obtained. https://www.food.actapol.net/volume19/issue4/8_4_2020.pdf crystallization center crystallizing agent crystallization crystal size distribution massecuite sugar eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-12-30 19 4 467 473 article Urbashi Hazarika 1 BeĂĄta Gosztola 1 Department of Medicinal and Aromatic Plants, Faculty of Horticultural Sciences, Szent IstvĂĄn University, Budapest, Hungary Herbs and spices have a prolonged history of use in culinary purposes, as preservatives and also as pharmaceuticals. Their characteristic flavour and aroma is mainly due to the volatiles accumulated within them. These compounds are very sensitive to different factors (e.g. high temperature, moisture or oxygen), therefore the methods used for preserving herbs and spices can influence not only their healing characteristics but also organoleptic properties and enjoyment value. During the drying process, the temperature of plant parts is increased, which results in the loss of essential oils. Among the artificial drying methods, lyophilization or freeze-drying helps to obtain dried products with good organoleptic properties, as this method uses a low temperature and a shorter processing time. In recent times, lyophilization has become an accepted method for preserving different herbs and spices as it has many advantages compared with other drying and preservation techniques. However, only relatively little and contradictory information is available in relation to the formation of essential oils during freeze-drying. This review aims to summarize the effects of lyophilization on the essential oil content and composition of herbs and spices. https://www.food.actapol.net/volume19/issue4/9_4_2020.pdf herbs spices essential oil composition drying lyophilization eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-12-30 19 4 475 482 article Marzena Helena ZajÄ…c 1 Department of Animal Product Technology, University of Agriculture in Krakow, Poland Background. Plantago ovata is a medicinal plant, rich in fibre. Its seed-husk (psyllium) is used to control constipation, obesity, diabetes and cholesterol levels etc. In the presented study, it was incorporated into poultry meat formulations and the quality parameters of the cooked samples were tested. Materials and methods. Ground thigh meat from chicken was mixed with water and powdered Plantago ovata husk. The amount of water and husk ranged between 0–40% and 0–3%, respectively. The proximate composition of raw batters and cooked samples was tested. Production yields were calculated after cooking the samples in a water bath. Water activity, texture and colour parameters were analysed in the cooked samples. Results. Fat content was lower in the samples with higher water addition. Water activity was lower in the samples with psyllium, but increased in the case of the highest water addition. Production yields were the highest while hardness was the lowest in the sample with both 3% of Plantago ovata husk and 40% of water. Lightness decreased when psyllium was added while redness decreased with both psyllium and water addition. Conclusion. The formulation with 40% of water and 3% of psyllium was chosen as the best, due to high production yields. Further tests should be conducted to test microbiological stability, shelf-life and consumer acceptance of products manufactured according to the abovementioned parameters. https://www.food.actapol.net/volume19/issue4/10_4_2020.pdf poultry psyllium Plantago ovata fibre functional meat product eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-12-30 19 4 483 490 article Marta Molska 1 Julita ReguĹ‚a 1 Magdalena RudziĹ„ska 2 MichaĹ‚ Ĺšwieca 3 Department of Human Nutrition and Dietetics, PoznaĹ„ University of Life Sciences, Poland Institute of Food Technology of Plant Origin, PoznaĹ„ University of Life Sciences, Poland Department of Food Chemistry and Biochemistry, University of Life Sciences in Lublin, Poland Background. The study aims to present an assessment of the effect on the composition of fatty acids of a modification of buckwheat sprouts Fagopyrum esculentum Moench by the addition of the probiotic strain of yeast Saccharomyces cerevisiae var. boulardii. The study is innovative. Materials and methods. Seeds, control and modified buckwheat sprouts lyophilisates constituted the research material. Fat analyses were performed using the standards methods. However, the determination of fatty acids was carried out following the AOCS Ce 2-66 methodology. Results. The results indicated that the germination process increased the total fat content of the sprouts as well as changed the fatty acid profile. Statistically significant differences were found in the content of palmitic, arachidic, ginkgolic, oleic, eicosenoic and linoleic acids between the control and probiotic-rich sprouts. It was also found that the quality indicators of buckwheat lipids, such as atherogenic and thrombogenic, are optimal in terms of nutritional value. Conclusions. Buckwheat sprouts modified by adding probiotic yeast might be a new functional product that can be used as part of a diet that reduces the risk of cardiovascular disease. https://www.food.actapol.net/volume19/issue4/11_4_2020.pdf Fagopyrum esculentum Moench fatty acids lipid indices functional product