eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-03-30 22 1 5 12 article Grazia Pastorelli 1 Michele Scarano 1 Marisanna Speroni 2 Everaldo Attard 3 Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, Italy Council for Agriculture Research and Economics-Research Centre for Animal Production and Aquaculture, Lodi, Italy Division of Rural Sciences and Food Systems, University of Malta, Msida, Malta Milk contains macrominerals and trace elements which are essential for animal and human nutrition, but it also contains elements whose biological role is not well known and which could even potentially be toxic. The investigation reported in this research paper aimed to evaluate the mineral content of milk from two different seasons (summer and winter) on two different conventional Italian farms within the Lombardy region (Italy). The mineral composition (macrominerals: calcium, potassium, magnesium; microelements: iron, copper, zinc, selenium, manganese; heavy metals: cadmium, chromium, barium) and proximate composition were analyzed on bulk tank milk collected weekly. The results of the proximate composition showed values comparable to other studies and the bovine milk market; however, the season influenced the protein content, which was higher (p < 0.05) in winter than summer. The mineral content of the analyzed milk varied between the seasons (p < 0.005) in all minerals, except for iron, chromium and zinc. No effects were found from the farm, except for in Fe and Mn. Cd was only detected on one farm as a trace element. The current study shows that milk composition and mineral concentration vary little between dairies, confirming the typical composition of Holstein Friesian milk cows. https://www.food.actapol.net/volume22/issue1/1_1_2023.pdf bulk tank milk macroelements microelements heavy metals chemical composition season eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-03-30 22 1 13 21 article Tran Ngoc Giau 1 Nguyen Minh Thuy 1 Vo Quoc Tien 1 Ngo Van Tai 2 Institute of Food and Biotechnology, Can Tho University, Vietnam King Mongkut’s Institute of Technology Ladkrabang, Schoolof Food Industry, Bangkok, Thailand Background. Low GI and alkaline food products have been the attention of research aimed at supporting the health of consumers. Materials and methods. This study aims to develop a waffle formula for a low energy, alkaline food with a high nutritional value and low glycemic index (GI) from the partial replacement of wheat flour with green banana flour and potato starch ranging from 2.5 to 12.5% (of the total weight of flour used) in the formulas. To assess this, the quality of the product was analyzed. Results. The research results show that low GI, alkaline waffles with a high nutritional value can successfully be prepared with green banana flour and potato starch substitutes, at 12.5 and 7.5% of the formula respectively (w/w) (formula F5). The nutritional value of the product for one waffle (110 g) is 305.6 kcal, 40.9 g carbohydrates, 9.2 g protein, 11.7g fat and 1.43 g fiber, with an estimated GI of 62.54 ±0.46 (lower than a waffle made entirely of wheat flour, which had a GI of 76.38 ±0.90). The macronutrient energy distribution (carbohydrate:protein:lipid of 53.6:12.1:34.3) meets the recommendations of the AMDR. Conclusion. The F5 product has proper nutritional characteristics, low GI, and an estimated negative PRAL (–0.67), indicating that the waffles tend to cause more alkalinity in the body when consumed. Further studies should be considered to develop and improve the production of waffles with better nutrients and biological functional properties. https://www.food.actapol.net/volume22/issue1/2_1_2023.pdf waffle quality nutritional characteristics banana flour potato starch eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-03-30 22 1 23 32 article Anna Koperska 1 2 Agnieszka WesoĹ‚ek 1 2 Monika SzuliĹ„ska 1 Department of Treatment of Obesity, Metabolic Disorders and Clinical Dietetics, University of Medical Sciences, PoznaĹ„, Poland Doctoral School, PoznaĹ„ University of Medical Sciences, PoznaĹ„, Poland Background. Visceral adiposity index (VAI) is a mathematical formula based on routine anthropometric and biochemical parameters: body mass index (BMI), waist circumference (WC), triglycerides (TG), c-reactive protein (CRP) and high-density lipoprotein cholesterol (HDL). It reflects visceral adipocyte dysfunction. Its increase is strongly associated with obesity-related risk. VAI as a predictive marker of insulin resistance (IR) is proposed to be a valuable tool for identifying individuals at higher cardiometabolic risk. This study aimed to assess the applicability of VAI as an indirect IR marker and investigate the association of VAI and metabolic syndrome (MetS) components. Material and methods. The study comprised 157 individuals without MetS and 201 with MetS. All participants were female and >55 years old. The following laboratory analyses were performed: glucose, aspartate aminotransferase (AST), alanine transaminase (ALT), CRP, HDL, TG, and uric acid. Anthropometric parameters (height, weight, WC) and blood pressure (BP) were measured. The data obtained were used to calculate each participant’s BMI and VAI. Based on the results, all subjects were divided into groups: Group A – without MetS, Group B – with MetS. Group B (with MetS) was additionally divided into groups C (without diabetes) and D (with diabetes). Results. Statistically significant differences in VAI, fasting glucose, CRP, HDL, and TG were demonstrated between the non-MetS and MetS groups. In group A, there were statistically significant and positive correlations between VAI and WC, serum uric acid and TG, while there was a negative correlation between VAI and HDL. In Group B, as well as in Group C, there were statistically significant and positive correlations between VAI and BMI, WC, serum uric acid and TG, while there was a negative correlation between VAI and HDL. In group D, there were statistically significant and positive correlations between VAI and serum uric acid, TC and TG, while there was a negative correlation between VAI and HDL. Conclusion. VAI seems to be a promising and easy-to-use primary care marker that effectively identifies individuals at high risk of cardiometabolic complications, especially with IR, unfavorable lipid profiles, and MetS accompanied by diabetes. The simplicity of VAI determination makes it a candidate for the detection of patients at risk of metabolic disorders and cardiovascular (CV) complications. Further long-term prospective studies are needed to verify the applicability of VAI in other conditions. https://www.food.actapol.net/volume22/issue1/3_1_2023.pdf visceral adiposity index VAI metabolic syndrome insulin resistance obesity eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-03-30 22 1 33 42 article Ho Thi Ngan Ha 1 2 Faculty of Agriculture and Natural Resources, An Giang University, Vietnam Vietnam National University Ho Chi Minh City, Vietnam Background. Germination can be used to improve the nutritional value of brown rice. The present study investigated treatment methods to enhance the content of a bioactive compound, γ-aminobutyric acid (GABA), and reduce the level of an anti-nutritional factor, phytic acid, in Huyet Rong germinated rice. Material and methods. The study investigated the effect of temperature (20–40°C), rice:water ratio (1:1 to 1:3), and time (6–24 h) when soaking on the moisture percentage, phytase activity, GABA content, and phytic acid content of brown rice during germination (72 h). Glutamic acid (0–8 mM) and phytase enzyme (0–800 IU/L) were added to the soaking water for GABA synthesis and phytic acid hydrolysis. Results. Brown rice initially contained 17.32 mg/100 g dry weight (DW) of GABA and 14.14 mg/g DW of phytic acid. It was soaked in distilled water at 30°C with a rice:water ratio of 1:2 (w/v) for 12 h. After that, the grains were germinated in an incubator at 30°C for 24 h. After germination, the GABA content increased to 167.63 mg/100 g DW (an increase of more than 9 times), and the phytic acid level decreased to 9.07 mg/g DW (a decrease of 35.86%). When adding glutamic acid (5 mM) and phytase (600 IU/L) simultaneously to the soaking water, the GABA content after germination increased to 200.41 mg/100 g DW, and the phytic acid level decreased to 6.79 mg/g DW. Conclusion. Huyet Rong brown rice soaked with glutamic acid and phytase enzyme had higher GABA content (increased nearly 12 times) and less phytic acid content (decreased by about 52%) than untreated brown rice after germination. This method might be applied to improve the biological value of brown rice varieties and to further develop food products from germinated rice. https://www.food.actapol.net/volume22/issue1/4_1_2023.pdf GABA rice germination glutamic acid Huyet Rong phytase phytic acid eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-03-30 22 1 43 55 article Ifeanyi Famous Ossamulu 1 3 Helmina Oluwafunmilayo Akanya 1 3 Evans Chidi Egwim 1 2 3 Adamu Yusuf Kabiru 1 Department of Biochemistry Federal University of Technology, Minna, Nigeria Center for Biotechnology and Genetic Engineering, Federal University of Technology, Minna, Nigeria African Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology, Minna, Nigeria Background. In developing countries like Nigeria, postharvest loss of fruits and vegetables have been a serious problem as they become unavailable outside their peak seasons due to poor preservation techniques. Methods. This study evaluated the improvement of the storage-life and nutrient retention of tomato and eggplant fruits via the application of chitosan-starch edible coat. The dip coating method was used to coat the fruit samples while standard procedures (AOAC methods) were applied in determining the shelf-life and nutrient quality of the fruit samples. Results. The results of the shelf-life study showed that the coated fruits were still fresh at day 12 of storage. A significant change in protein, fiber and carbohydrate content was observed for coated tomato (5.34, 3.2 and 26.55%, respectively) compared to the uncoated tomato (24.8, 11.4 and 62.77% respectively). There was a significant difference between the change in ascorbic acid content in coated (6.28%) and uncoated (17.11%) eggplant. In tomato fruit, a significant difference existed in the ascorbic acid content of the coated (0.59%) and uncoated (7.46%) fruit, as well as the beta-carotene level (0.81 and 7.98%, respectively). Conclusion. It is therefore noteworthy that edible chitosan–starch composite coating may be instrumental in curbing the challenges of fruit deterioration with concomitant retention of nutrients. https://www.food.actapol.net/volume22/issue1/5_1_2023.pdf coat storage life tomato eggplant chitosan cassava eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-03-30 22 1 57 69 article Miguel A. Quispe Solano 1 JosĂŠ A. Pacheco Valenzuela 1 Clara R. Espinoza Silva 1 Becquer F. Camayo Lapa 2 Alex RubĂŠn HuamĂĄn de la Cruz 3 Galia M. Manyari Cervantes 4 Denis D. Corilla Flores 5 Facultad de IngenierĂ­a en Industrias Alimentarias, Universidad Nacional del Centro del PerĂş, PerĂş Facultad de Ciencias Aplicadas, Universidad Nacional del Centro del PerĂş, PerĂş Universidad TecnolĂłgica del PerĂş, PerĂş Facultad de Ciencias de la Salud, Universidad Nacional AutĂłnoma Altoandina de Tarma, PerĂş Universidad Nacional de Huancavelica, PerĂş Background. Artichoke (Cynara scolymus L.) residues are a rich source of phenolic compounds, but these compounds are susceptible to external factors. Therefore, nanoencapsulation by ionic and ultrasound-assisted gelation techniques can be used as an alternative to preservation. This work aimed to determine the effects of the interaction of the following variables: chitosan (Ch) concentration, sodium tripolyphosphate (TPP), Ch/ TPP ratio, pH, and sonication time to ensure high encapsulation efficiency (%EE). Materials and methods. Optimal nanoencapsulation conditions were evaluated using a 25–1 fractional factorial design to maximize nanoencapsulation efficiency (%EE) using multivariate regression analysis. Results. The model was adequate with R2 = 0.998. The optimum conditions for nanoencapsulation were Ch (0.28%), TPP (0.29%), Ch/TPP (5/1), pH (4.9) and sonication time (4.79 min). Under these conditions, a %EE of 69.9 ±0.67%, a particle size between 72.3 nm and 460.7 nm, a polydispersity of 0.458, and a charged Z potential of +15.73 mV were determined. In addition, the results showed a good loading of DPPH radical cutting activity 24.21 mM TE and Trolox equivalent antioxidant capacity (TEAC) of 16.45 mM TE in the nanocapsules, which allowed the antioxidant activity of polyphenols to be maintained. Conclusions. The 25–1 fractional factorial design was successfully applied to optimize the individual and interactive effects of the variables during the gelation nanoencapsulation process of artichoke waste polyphenols. Experimental and predicted values showed closely related values. Finally, the nanocapsules obtained with the highest %EE were characterized by particle size, Z-potential and polydispersity index (PDI) and showed good DPPH radical scavenging antioxidant activity loading and Trolox equivalent antioxidant capacity(TEAC). https://www.food.actapol.net/volume22/issue1/6_1_2023.pdf nanoencapsulation efficacy antioxidant capacity Z-potential particle size eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-03-30 22 1 71 80 article Nguyen Minh Thuy 1 Nguyen Thi Tieu Phung 1 Tran Ngoc Giau 1 Vo Quoc Tien 1 Ngo Van Tai 2 Vo Quang Minh 3 Institute of Food and Biotechnology, Can Tho University, Vietnam School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Thailand College of Environment and Natural Resources, Can Tho University, Vietnam Background. Macaroni is a common side dish or main dish that is served with sauces. Traditional macaroni is typically made using flour, water and eggs and is typically yellow in color. It has a high amount of starch and is deficient in fiber, minerals, vitamins and bioactive components. Material and methods. The effects of Gac aril (3, 5, 7 and 9%) and xanthan gum (1, 1.5 and 2%) on the quality characteristics of macaroni were investigated. Macaroni was evaluated for cooking quality (cooking loss, volume increase, rehydration ratio), colour, chemical (β-carotene and lycopene) and structure/microstructure to assess the impact of experimental factors. Results. The proximate composition of Gac aril was analysed and showed that Gac aril added to macaroni recipes is a food ingredient capable of enhancing bioactive compounds (β-carotene and lycopene). Studies on the combined effects of the addition of Gac aril and xanthan gum have shown that macaroni with 7% gac and 1.5% xanthan gum used resulted in a beautifully colored macaroni product (before and after cooking), good structure, high β-carotene and lycopene content (15.26 μg/g and 61.26 μg/g, respectively). The cooking quality of the macaroni was thoroughly analyzed. The rehydration rate and volume both increased with the addition of Gac aril and the xanthan gum content increased. However, the cooking loss was shown to be slightly different. The cooking loss increased as the content of Gac aril supplement was increased, while the added xanthan gum reduced the cooking loss. Conclusion. The effects of macaroni enrichment with gac and the use of xanthan gum on product quality were noted. The physicochemical components, bioactive compounds, firmness, microstructure and cooking quality of the analyzed products emphasized the role of the ingredients used in the results obtained. The microstructure of the product has also been improved and ensures the desired product quality attributes. Further studies are needed in order to be applied at an industrial scale and with high consumer acceptance of this new product. https://www.food.actapol.net/volume22/issue1/7_1_2023.pdf cooking quality physico-chemical characteristics Gac aril xanthan gum macaroni pasta eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-03-30 22 1 81 91 article Omar Ait El Alia 1 Yassine Zine-Eddine 1 Nouhaila Ajbli 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. Due to its low casein-k content (only 3%, compared to 13% for cow’s milk), processing camel milk into cheese is a critical and challenging step. Materials and methods. The objective of the present study was to determine the optimal time for camelmilk clotting using a microbial enzyme (Rhizomucor miehei) and plant extract (Cynara cardunculus L.) at two different concentrations (1 and 2 IMCU) while investigating the effect of physicochemical parameters, namely, pH, temperature, and calcium chloride (CaCl2). This was achieved by developing a mathematical equation for each coagulant, where each model is related to the physicochemical composition, acidity of the analyzed milk, and clotting properties of the used coagulant. Results. Based on the conducted experiments, the two mathematical models were established to exploit all the physicochemical parameters that have a significant level (p value < 5%). The two obtained models using the microbial enzyme and the plant extracts explained 98.14% and 99.68% of the variability of the response data around their means, respectively. The Pareto analysis identified temperature as the most influential parameter on the clotting time by the microbial enzyme. Afterwards, the combination of pH and temperature appeared as the second most significant parameter, followed by pH and enzyme concentration, while calcium chloride content was found to be the least effective parameter on clotting time among all the studied parameters. In the case of the plant extracts, the temperature induced the highest effect, followed by pH, the combination between pH*temperature, the concentration of the used coagulant and, finally, the CaCl2 concentration. Hence, by using the plant extracts (Cynara cardunculus L.), the obtained results revealed that adding a low concentration of CaCl2 is associated with a minor effect on camel milk-clotting time. Conclusion. A mathematical model was developed to optimize the parameters that affect the clotting time of camel milk for each coagulant. As a result, the used microbial enzyme and the Cynara cardunculus L. flower extracts showed excellent coagulating properties and immense potential as coagulants for cheese production using camel milk. https://www.food.actapol.net/volume22/issue1/8_1_2023.pdf camel milk coagulation clotting time optimization microbial coagulant vegetable coagulant eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-03-30 22 1 93 102 article Juan Yang 1 Daxiang Li 1 Xiaojun Hu 1 Biaoshi Wang 1 Xiaoshi Zhou 1 Zihao He 1 Tao Cheng 1 Lingnan Normal University, China Background. Mango sour beer was made from mango and malt. A sensory score was used as an index to study the effects of main fermentation temperature, Lactobacillus plantarum addition amount and fermentation tank pressure on the taste of mango sour beer. Material and methods. Based on the single-factor experiment, a response surface methodology was used to optimize the preparation process of mango sour beer. Results. The results showed that the optimum fermentation conditions were as follows: the main fermentation temperature was 25℃, the Lactobacillus plantarum content was 0.25 kg/KL and the fermenting pressure was 0.15 MPa. Conclusion. At this point, the mango sour beer was bright and golden, with a clear and transparent body, a rich fruit flavor, an outstanding sour flavor and a mellow wheat flavor, which provides a reference point for the subsequent optimization of the production process and the production of mango sour beer. https://www.food.actapol.net/volume22/issue1/9_1_2023.pdf mango beer diastatic fermentation malt response surface test eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-03-30 22 1 103 111 article Nguyen Hong Xuan 1 Nguyen Cong Ha 2 Faculty of Biological, Chemical and Food Technology, Department of Food Technology, Can Tho University of Technology, Vietnam Department of Food Technology, College of Agriculture, Can Tho University, Vietnam Background. Dau Ha Chau is a seasonal fruit which has originated from selecting and propagating the local varieties of Baccaurea ramiflora Lour. in Vietnam. However, the time to harvest, the quality of the fresh fruit, and the ability to store it have not been evaluated sufficiently. The aim of this study was to assess the changes in bioactive compounds and antioxidant activity during fruit development and storage stages to evaluate the quality of fruit after harvest and under storage conditions in order to stabilize the fruit sources for the processing of dau Ha Chau products during the off-season. Materials and methods. Three development stages of dau Ha Chau (100, 115, and 130 days after fruit set) and four storage conditions (at 30, 4 and –20°C (whole fruit) and –20°C (peeled fruit)) were analyzed, as well as ascorbic, gallic acid (HPLC method), total phenolics (Folin-Ciocalteu), flavonoids content (AlCl3 complexation), and antioxidant activity (DPPH method). Results. Over three stages, the external color of fresh dau Ha Chau peel altered from light yellowish green (day 100) to pale yellow (day 130). The bioactive compounds and antioxidant activity (EC50) showed a concentration decline, with figures on day 130 reaching 826.26, 78.17 μg/mL, 157.89 mgGAE/L, 76.69 mgQE/L, and 614.36 mg/mL (EC50), respectively. While fresh dau Ha Chau, after being picked on day 130, retained their quality to 20 days at 30°C, with 407.66, 78.12 μg/mL, 117.07 mgGAE/mL, 55.29 mgQE/mL, and 1122.62 mg/mL (EC50), respectively, on day 20, those parameters at 4°C were kept to 30 days. The frozen storage at -20°C showed a slight decline in fruit quality after 6 months, but whole fruit preserved the quality better than peeled fruit. Conclusion. The results of this study are the first report on bioactive compounds and antioxidant activity of dau Ha Chau fruit during preharvest and postharvest stages and fruit storage capacity. This will be a source material based on which further assessments of fruit nutrition and health benefits for development in research, fresh fruit consumption, or the food-drink processing industry can be done. https://www.food.actapol.net/volume22/issue1/10_1_2023.pdf Antioxidant activity Baccaurea ramiflora Lour. bioactive compounds dau Ha Chau storage