eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-12-30 21 4 343 357 article Olga S. Arvaniti 1 2 3 Ageliki Tsolou 1 Eleni Sakantani 1 Sotiria Milla 1 Eftyhia Kallinikou 1 Filio Petsini 1 4 Maria Choleva 1 4 Maria Detopoulou 1 4 Elizabeth Fragopoulou 4 Yiannis Samaras 1 Department of Food Science and Technology, Laboratory of Wine and Spirits Quality Control, Ionian University, Greece Department of Chemical Engineering, University of Patras, Greece Department of Agricultural Development, Agrofood and Management of Natural Resources, National and Kapodistrian University, Greece Department of Nutrition-Dietetics, School of Health Science and Education, Harokopio University, Greece Background. Wine is one of the oldest traditional alcoholic beverages consumed worldwide. In addition, red and white wines are an excellent source of antioxidant compounds. Numerous studies have focused on the analysis of phenolic acids and flavonoids of several wines originating from organic and conventional cultivars growing grapes. However, to the authors best knowledge, there are no research papers dealing with the phenolic content of wines made on the Ionian Islands so far. Materials and methods. The amount of total phenolics, total flavonoids, total anthocyanins, total tannins, the concentrations of individual phenolic compounds, as well as the antioxidant capacity, were used synergistically to assess the compositional profile of eleven monovarietal wines. Results. As expected, red wines exhibited the strongest antioxidant profile. Vertzami was the richest variety in total phenols and antioxidant capacity, followed by the Avgoustiatis variety and Mavrodaphne variety. Regarding white wines, Thiako white had the highest total phenolic values, while Robola rosé contained a similar total phenolic content as the white varieties. A highly positive correlation between the antioxidant capacity and polyphenol composition expressed as total phenolic, total flavonoid, total anthocyanin and total tannin content, was observed. Last, gallic acid and tyrosol were two of the major phenolic compounds detected in all tested wines. Conclusion. Our findings revealed that the amounts of phenolic contents and antioxidant activity vary significantly in different types of wines. The observed differences could be related to a range of variables such as geographical origin, aging, climate and the vinification techniques. https://www.food.actapol.net/volume21/issue4/1_4_2022.pdf wine polyphenols antioxidant activity color quality control eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-12-30 21 4 359 368 article Pinar Uzun 1 2 Ahmet Emir Ozunal 1 Hakan Baskaya 1 Nuray Dogan 1 Sonay Merve Gulay 1 Busra Hantal 1 Melike Uner 3 Asli Barla Demirkoz 1 4 Department of Research and Development Center, Aromsa Flavours and Food Additives, Turkey Department of Food Technology Isparta, University of Applied Sciences, Gelendost VS, Turkey Department of Pharmaceutical Technology, Faculty of Pharmacy, Istanbul University, BeyazÄąt, Turkey Department of Nutrition and Dietetics, Faculty of Health Sciences, Haliç University, Istanbul, Turkey The use of in vivo instrumental analysis and sensory evaluation techniques in the investigation of volatile compounds released from gum matrices is a convenient method for scientists to obtain more decisive results on the properties of chewing gums. In this study, four types of lemon-flavoured chewing gum were prepared, and their flavour permanence was monitored by in vitro and in vivo techniques. For this purpose, both sensory and analytical techniques were conducted using a retronasal aroma-trapping device and DHA-GC/MS. Cis-citral and trans-citral were chosen as the flavour compounds to be monitored. An accelerated shelf-life test was also performed. Although the presence of cis-citral and trans-citral in the breath was most intense 5 minutes after chewing the gum, it could still be detected even 45 minutes later. The lemon flavouring was also perceived by the assessors in the 45th minute. The lemon taste was found to persist in the formulations for 12 months. https://www.food.actapol.net/volume21/issue4/2_4_2022.pdf chewing gum flavour permanence flavourings lemon flavouring retronasal aroma-trapping device sensory analysis eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-12-30 21 4 369 378 article Dyah Hesti Wardhani 1 Hana Nikma Ulya 1 Andri Cahyo Kumoro 1 Nita Aryanti 1 Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Indonesia Background. As a hydrophilic compound, alginate needs to be modified to perform both as an emulsifier and matrix for fish oil encapsulation. Dodecenyl succinic anhydride (DSA) was selected for the modification due to its mild reaction conditions and the fact that no side product is generated. The purposes of this research were to prepare partial hydrophobic groups of modified alginate, which were subsequently used for a fish oil encapsulant. Material and methods. The viscosity average molecular weight (Mv) of commercial alginate was adjusted using sonication. The degraded alginate was modified using DSA by mixing alginates in the desired ratio for 4 h at pH = 10. The fish oil emulsion was stabilized using the modified alginate and subsequently freeze-dried to obtain fish oil particles. The effect of the Mv of alginate and the alginate-DSA ratio was analyzed for emulsion stability. The performance of native and modified alginate in fish oil encapsulation were also compared. Results. Alginate modification using DSA was influenced by the Mv of alginate as described by degree of substitution. This modification reduced the fish oil oxidation degree up to 8%. The modified alginate using 400 kg/mol and a mol ratio of 1:4 emulsion prevented separation for up to 18 h. The dynamic second-order model was well fitted to represent the separation emulsion (R2 > 0.89). The fish oil encapsulation using the modified alginate showed higher loading capacity, and better anti-rehydration properties than the native one. The use of modified alginate also reduced the degree of oxidation <4% after 24 h. Conclusion. Modification using DSA improved the alginate capability to stabilize the emulsion and encapsulating fish oil. https://www.food.actapol.net/volume21/issue4/3_4_2022.pdf Partial hydrophobic alginate fish oil encapsulation alginate oil affinity modification eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-12-30 21 4 379 387 article Nguyen Minh Thuy 1 Le Huy Hiep 1 Ngo Van Tai 2 Huynh Thi Thu Huong 3 Vo Quang Minh 3 Institute of Food and Biotechnology, Can Tho University, Vietnam School of Food Industry, King Mongkut’s Institute of Technology, Bangkok, Thailand College of Environment and Natural Resources, Can Tho University, Vietnam Background. Purple sweet potatoes were produced with a high yield annually. Applying the drying process to purple sweet potatoes could enhance the economic value of this material. Furthermore, energy consumption, as well as the change in the quality of the product, are the important characteristics that determine the product’s quality and effect on the environment. Material and methods. This research examined the impact of various drying temperatures on kinetic behaviour, effective moisture diffusivity coefficient (Deff), activation energy (Ea), specific energy consumption (SEC), color, shrinkage and physicochemical characteristics of purple sweet potatoes. The final quality of the sample was also evaluated. Results. Seven models were applied and fitted to actual data of the drying process. The two-term model showed the best fit with high R2, and low RMSE and Chi-square. The calculated Deff and Ea values were 1.58–2.67 m2/s and 17.95 kJ/mol, respectively. The energy consumption of drying purple sweet potatoes ranged from 107.92 to 119.01 kWh/kg. The quality of the product was maintained when a sample was dried at 60°C. Conclusion. Temperature strongly affected the quality of dried purple sweet potatoes and energy consumption. The first report about the value of energy used during the drying process of sweet potatoes also provides more information about the effect of the drying process on carbon emissions to the environment. Therefore, research aimed at improving product quality and minimizing environmental impacts should be implemented in the future and concerned with ensuring sustainable agricultural production. https://www.food.actapol.net/volume21/issue4/4_4_2022.pdf sweet potato drying process energy consumption modeling kinetic behaviours eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-12-30 21 4 389 399 article ElĹźbieta BogusĹ‚awska-WÄ…s 1 Alicja DĹ‚ubaĹ‚a 1 Department of Applied Microbiology and Human Nutrition Physiology, West Pomeranian University of Technology, Szczecin, Poland Background. Lactic acid bacteria (LAB) play an important role in the gastrointestinal tract (GIT) of humans and animals. They control the entrance of undesirable microorganisms and support intestinal defense. As well as typical representatives of Lactobacillus genera in GIT, other LAB strains, which come from fermented foods, can sometimes be found. The objective of this study was the investigation of autoaggregation, coaggregation, hydrophobicity, antibiotic resistant and enzymatic activity of LAB isolated from fecal and fermented foods in vitro. Material and methods. Bacterial isolates were analyzed to determine the survival of LAB in conditions prevailing in the GIT, lipolytic and proteolytic activity, resistance to antibiotics, autoaggregation, coaggregation and hydrophobicity. All genetic analyses were conducted with qualitative real-time PCR. Results. In this study, 70 isolates were investigated as putative probiotic candidates. 35 isolates each were isolated from fermented foods and feces. Isolates were identified as L. rhamnosus, L. plantarum, L. casei, L. acidophilus, L. delbrueckii, and L. brevis. The ability to survive in pH = 3.0 was displayed by 22 out of the 35 isolates from fermented products, whereas 20 isolates survived in MRS with 7% NaCl. Survivability in an environment after the addition of bile salts was confirmed for 26 isolates. All isolates from feces were resistant to pH = 3.0, 1% bile salt, and 7% NaCl. Among the 70 analyzed isolates only 3 showed lipolytic activity, whereas as many as 65 exhibited proteolytic activity. Of the 70 isolates tested, the largest number of isolates was characterized by average values in the hydrophobicity, autoaggregation, and coaggregation tests. All isolates were found to be resistant to vancomycin and metronizadole. Conclusions. Lactobacillus spp. isolates from the analyzed environments were found to be able to survive at low pH values and in the presence of bile salts. The dominant species among the isolates were Lactobacilus casei and Lactobacillus acidophilus. https://www.food.actapol.net/volume21/issue4/5_4_2022.pdf LAB fermented food resistance to antibiotics probiotic eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-12-30 21 4 401 409 article Yassine Zine-Eddine 1 Fouzia Kzaiber 1 Abdelkhalek Oussama 1 Khalid Boutoial 1 Laboratory of the Engineering and Applied Technologies, Higher School of Technology, Sultan Moulay Slimane University, Morocco Background. White cheese is of great interest for consumption. In Africa, the United States, and Greece, in particular, a significant number of new varieties of this cheese were introduced in 2008. 16.62% of the Moroccan population does not like goat milk because of its intense flavour, which also affects the consumption of products derived from it. Hence, this study aims to develop a white cheese from goat milk by improving the flavour of the cheese to make it more acceptable to the Moroccan population by using different coagulants and olive oil and thyme during ripening. Materials and methods. Six batches of white cheese made from goat milk were produced in this study and expressed in three groups. Two fresh white cheeses formed the first group: fresh white cheese milk coagulated by a microbial enzyme (MF) and fresh white cheese coagulated by a vegetable enzyme (VF). Marinated white cheese made from goat milk made up the second group; it contained: marinated white cheese with olive oil coagulated by a microbial enzyme (MH) and marinated white cheese with olive oil elaborated by an original plant enzyme (VH). The third group contained: marinated white cheese with olive oil and thyme made by a microbial enzyme (MA) and marinated white cheese in olive oil and thyme coagulated by an original plant enzyme (VA). pH values, moisture, fat content, protein content, and water activity (aw) were the main physicochemical parameters analysed for all the types of cheese studied. All the studied cheeses were analysed for sensorial properties. The sensory evaluation was carried out by 14 panellists formed and explicitly trained on this subject to identify a set of sensory characteristics. An acceptance test was also carried out for all cheeses. Results. The aromatic effect of olive oil and thyme increased consumer acceptance of the studied white cheese. Thyme had an antimicrobial effect in addition to its aromatic effect, which reduced the value of aw. Marinating the white cheese made from goat milk produced in this study with olive oil and thyme reduced the intensity of the bitter aftertaste and the “goaty” flavour, which was almost non-existent in the white cheeses marinated with thyme. It’s worth noting that the vegetable enzyme also masked the “goaty” flavour. Coagulated white cheeses with the vegetable enzyme were the least hard and easiest to chew and had the most acidic smell and taste compared to those coagulated by the microbial enzyme. Conclusion. This study presented a new cheese variety of white cheese made from goat milk. All of these cheeses have been characterized physiochemically. A sensory and acceptance analysis of these was also carried out. According to the results, the change in the type of coagulant and the mode of ripening affects the physicochemical and sensory characteristics of the studied cheeses. The aromatic effect of olive oil and thyme increased consumer acceptance of the studied white cheeses. In addition to the aromatic effect of thyme, the latter exhibited an antimicrobial effect, decreasing the value of aw, adding that the use of a plant enzyme as a coagulant masked the “goaty” flavour. https://www.food.actapol.net/volume21/issue4/6_4_2022.pdf vegetable coagulant aromatic plant marinated product eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-12-30 21 4 411 428 article Lidia Piekarska-Radzik 1 ElĹźbieta Klewicka 1 Anna Otlewska 1 Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, ŁódĹş, Poland Background. Staphylococcus bacteria are potentially pathogenic species that are more and more often isolated from the natural environment. They are often responsible for the spoilage of food products and for food poisoning in consumers. The aim of this study was to analyse the phenotypic and genotypic antibiotic resistance of food isolates of the genus Staphylococcus. Materials and methods. The biological material consisted of 5 coagulase-negative strains of the genus Staphylococcus isolated from food (radish sprouts, fresh milk and a dietary supplement) and a reference strain, Staphylococcus epidermidis DSMZ 3270. Phenotypic antibiotic resistance was examined using the disc method, while genotypic antibiotic resistance assessment was examined using Real-Time PCR. Results. All of the tested isolates turned out to be resistant to 6 antibiotics: erythromycin, gentamycin, rifampicin, linezolid, tigecycline and methicillin. On this basis, the isolates were classified as multi-drug-resistant strains. For all 5 isolates and Staphylococcus epidermidis DSMZ 3270, only 2 common genes present in the DNA (plasmid and/or genomic) were identified: tet(L) and int(Tn916/Tn1545). However, none of them had the mec(A) gene. Conclusion. On this basis, the isolates were classified as multi-drug-resistant strains. The study confirms the increasing prevalence of multi-drug-resistant bacteria of the genus Staphylococcus in the environment. https://www.food.actapol.net/volume21/issue4/7_4_2022.pdf Staphylococcus spp. coagulase-negative antibiotic resistance genotyping phenotyping food eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-12-30 21 4 429 437 article Tania Regina Kaiser 1 2 Fabio Augusto Garcia CorĂł 1 PatrĂ­cia Maloso Ramos 3 Andresa Miranda 1 Talita Kato 1 Roberta Barreiros de Souza 1 Pedro Henrique Freitas Cardines 4 Mayka Reghiany PedrĂŁo 1 Program in Food Technology, Federal University of Technology – ParanĂĄ, Brasil Program in Biotechnology, Federal University of Technology – ParanĂĄ, Brasil Animal Science Department, Luiz de Queiroz College of Agriculture University of SĂŁo Paulo/Piracicaba, Brasil State University of Londrina, Brasil Background. Some quality defects can cause changes in the attributes of meat, among which we can highlight PSE (Pale, Soft and Exudative) meats. PSE results from a sudden drop in pH while the carcass is still at an elevated temperature. The identification of PSE meat has previously been done through the measurement of pH and L* value (Luminosity). Studies suggest that a more accurate assessment of the kinetics of pH and temperature decrease needs to be conducted to better understand the etiology of PSE meat in poultry. The objective of this work was to obtain a glycolytic curve for normal meat and chicken PSE through the analysis of pH, L*, and WHC (Water holding capacity). Materials and methods. A glycolytic curve was obtained for normal meat and PSE through pH, L* and WHC. Samples of breast fillets were obtained from carcasses immediately after sampling from the chiller, and the pH, temperature, and L* were measured between the times of 1h35min and 25h35min postmortem (pm). The WHC analysis was performed at 25h35 pm. Results. As of 8h35 pm, the pH values of the meat were found to have stabilized, with the pH of the PSE meat being 5.69 ±0.07, and of the regular meat being 5.93 ±0.09. The final pH (25h35min pm) was 5.98 ±0.06 and the L* 57.30 ±2.39 for normal meat, while the result for the PSE meat was 5.72 ±0.06 for pH and 59.44 ±1.51 for L*. The WHC results showed a difference between the normal chicken fillets and PSE, which were 67.19 ±3.13 and 64.45 ±2.66 respectively. Conclusion. We conclude that under industrial conditions of slaughter, the resolution of rigor mortis occurs 8h35 pm. https://www.food.actapol.net/volume21/issue4/8_4_2022.pdf chicken chiller pH lightness water hold capacity meat quality glycolytic curve eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-12-30 21 4 439 448 article Natalia Wawrzyniak 1 Anna Gramza-MichaĹ‚owska 2 Joanna Suliburska 1 Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Poland Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poland Background. Calcium (Ca) and magnesium (Mg) are important components of bones, whose homeostasis is disturbed during menopause. Calcium and magnesium metabolism are closely related, so it is important to study the interactions between them. This study aimed to determine the effect of Ca-enriched pumpkin on the Mg content in tissues in an animal model of postmenopausal osteoporosis. Material and methods. 70 female Wistar rats divided into seven groups. One group was fed a standard diet (C), whereas the other six groups were ovariectomized and fed a standard diet (OVX), a calcium-deficient diet (DEF), a calcium lactate diet (CaL), calcium-lactate-enriched pumpkin (P_CaL), calcium lactate and alendronate (CaL_B), or calcium-lactate-enriched pumpkin and alendronate (P_CaL_B). This nutritional intervention was followed for 12 weeks, and then the rats were euthanized. Tissue samples were collected, and their magnesium content was assessed. Results. The Mg content in bones was lower in the OVX group (3.15 ±0.19 mg/g) but higher in the DEF group (3.76 ±0.16 mg/g) in comparison with the control group (3.45 ±0.15 mg/g). The Mg content in the muscles and the liver was higher in the P_CaL group (1025.24 ±47.22 μg/g and 2102.09 ±83.35 μg/g) compared with the control group (842.51 ±19.13 μg/g and 1486.15 ±97.12 μg/g). However, the CaL_B and P_CaL_B groups showed a high Mg content in the kidneys (about 156% of the control group). Conclusion. Ovariectomy and intervention diets revealed various new observations regarding the effect of innovative calcium-rich foods on the Mg content. These results showed that (i) ovariectomy decreases the status of Mg content; (ii) deficiency of Ca in the diet and Ca-enriched pumpkin with alendronate improve the Mg content in bones; and (iii) alendronate promotes the accumulation of Mg in the kidneys. In postmenopausal women, both those treated and untreated with drugs and diet, magnesium status should be monitored. https://www.food.actapol.net/volume21/issue4/9_4_2022.pdf ovariectomy calcium magnesium postmenopausal osteoporosis ovariectomized rats eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-12-30 21 4 449 458 article Zahreni Hamzah 1 Ari Triwanodyo Handayani 1 Dyah Indartin Setyowati 1 Erna Sulistyani 1 Hidayat Teguh Wiyono 2 Didin Erma Indahyani 1 Faculty of Dentistry, University of Jember, Jawa Timur, Indonesia Faculty of Math and Science, University of Jember, Jawa Timur, Indonesia Background. Neem gum is an exudate from the neem plant (Azadirachta indica) with its main constituent being water-soluble non-starch heteropolysaccharide. Gum cannot be degraded in the digestive tract but has the potential to be used as a substrate by lactic acid bacteria. In addition, this material also has the potential to reduce the number of pathogenic bacteria. This ability makes neem gum a candidate for prebiotics, which is becoming the latest food trend. Materials and methods. Neem gum samples were taken from Baluran and the bacteria used were Lactobacillus acidophilus (La) (FNCC 0051), Bifidobacterium longum (Bl) (FNCC 0210), Escherichia coli (EC) (FNCC 0091), and Salmonella Typhimurium (ST) (FNCC 0050). Bacteria were counted by MTT assay and the total plate count method. Result. The results showed that the number of bacteria exposed to neem gum solution at three different concentrations, namely P5% (w/v), P10% (w/v), and P20% (w/v), experienced an increase in lactic acid bacteria and a decrease in pathogenic bacteria. The increase in the number of lactic acid bacteria was due to fermentation carried out using bacterial extracellular enzymes. The decrease in pathogenic bacteria was due to the inability of the bacteria to utilize heteropolysaccharides as a substrate, which resulted in disruption of the bacterial nutrient uptake. These two things indicate that neem gum solution has the potential to be used as a constituent of prebiotic drinks. https://www.food.actapol.net/volume21/issue4/10_4_2022.pdf prebiotic neem gum viability MTT assay