eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-06-30 22 2 119 131 article Prem Prakash 1 Kamlesh Prasad 1 Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, India Background. Garlic (Allium sativum) peeling is one of the crucial steps in its use and is a significant challenge for maintaining the peeled garlic’s quality. The peeling of garlic on a mass scale is required to produce dehydrated garlic flakes, powder, grits, paste, garlic pickle, and for use as a critical wet spice in various processed products. Materials and methods. Manual peeling (MP), normal water peeling (NWP), hot water peeling (HWP), flame peeling (FP), and lye peeling (LP) methods were assessed for the quality characteristics of peeled garlic cloves based on antioxidant activities (AOA), total phenolic content (TPC), total flavonoid content (TFC), anti-nutritional properties, ascorbic acid (AA), reducing sugar, allicin, and pyruvic acid content. Principal component analysis (PCA) was used to develop the correlations between the garlic peeling methods and the measured parameters. Morphological and Energy Dispersive X-Ray (EDX) analyses were used to verify the difference between the optimized method of peeled garlic over the manually peeled garlic. Results. All peeling methods of garlic resulted in the respective peeled garlic having a pH in the acidic range (6.08–6.14). Reducing sugar is an important component affecting the color of the dehydrated garlic, which was found to be minimal in NWP (275.64 mg/g, fresh weight) and LP (335.26 mg/g, fresh weight). Allicin content, pyruvic acid, TPC, TFC, and AOA were similar for manually and lye-peeled garlic. MP garlic had the highest levels of anti-nutritional factors, such as saponin, phytic acid, and tannin. Whereas, the minimum level of saponin was found in HWP garlic. Phytic acid and tannin content were found to be minimum in LP and FP garlic. Multivariate analysis showed that the estimated chemical attributes were found to have the maximum number of positive correlations with the LP methods of garlic. At the same time, it also showed less correlation with anti-nutritional properties and a negative correlation with reducing sugar. Thus, the lye peeling (LP) method may be applied commercially for garlic peeling on a commercial scale due to it maintaining the quality characteristics; the morphological and EDX analyses also support this finding. Conclusions. LP method was found to be the best method of peeling since it maintained the allicin content, antioxidant properties, and reduced anti-nutritional properties and doesn’t reduce sugar. https://www.food.actapol.net/volume22/issue2/1_2_2023.pdf garlic allium sativum peeling methods multivariate analysis principal component analysis quality eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-06-30 22 2 133 141 article Ngo Van Tai 1 2 Nguyen Minh Thuy 2 School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand Institute of Food and Biotechnology, Can Tho University, Vietnam Background. Osmotic treatment is necessary to reduce the oil on the vacuum-fried product. However, the nutrition of the treated sample is also affected, especially bioactive compounds. Materials and methods. The Box-Behnken model was applied to evaluate the change in bioactive compounds of vacuum-fried shallots during osmotic dehydration in the pilot-scale plan. Three factors of osmotic treatment were examined, namely the concentration of maltodextrin (30–50%), concentration of citric acid (0.1–0.2%), and dehydration time (15–45 minutes). The frying conditions were constantly set at a temperature of 120 ±1oC with a vacuum of 680 mmHg for 8 minutes. Results. The results showed that all factors significantly affected the content of phenolics and flavonoids in the sample. The optimal condition of the dehydration process was found to be 38.9% maltodextrin and 0.17% citric acid in the soaking medium, and the soaking time was 31.9 minutes. The sample’s total phenolic and flavonoid content in optimal conditions were 12.44 mgGAE/g and 1841.73 μgQE/g, respectively. Conclusion. The quality of vacuum-fried shallots was greatly affected by osmotic dehydration conditions. It was also found that under optimal conditions the biological compounds of the product are still maintained at a high level. Further studies on the techno-economic value of the product for commercialization should be considered. https://www.food.actapol.net/volume22/issue2/2_2_2023.pdf vacuum frying shallot osmotic bioactive compound Box-Behnken model eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-06-30 22 2 143 157 article Ramal Ahmed Mustafa 1 College of Education, Chemistry Department, University of Garmian,Kalar City Iraq Background. Rice is the staple food for more than half of the world’s population and a major source of essential minerals. The objective of the present study was to determine metal distribution in common rice types before and after soaking and the physical properties of the rice kernel. Rice consumption was used to calculate estimated daily intake (EDI), and target hazard quotient (THQ) for individuals. Materials and methods. Seven different types of rice from northern Iraq were randomly selected from several markets in the city of Kalar, and their physical and chemical characteristics were studied. The study evaluated possible health concerns associated with rice consumption. Finding out the impact of soaking on the minerals present in the rice was another goal of this investigation. Inductively Coupled Plasma Optical Emission Spectroscopy was used to prepare and examine the samples for possible elements of interest. Results. Mahmud’s rice had the longest grain length, while Kurdish rice had the shortest. All the varieties tested had long and slender grains except for Saman and Kurdish rice. The ash and moisture content of the varieties ranged from 0.29 to 0.39% and 3.09% to 5.9, respectively. The zinc content of the varieties ranged from 23.6 to 15.6 mg/kg, with the highest values found in Gulbahar rice and lowest in Saman rice. The iron content and manganese content of the varieties ranged from 8.1 mg/kg to 14.3 mg/kg and 3.5 to 13.2 mg/kg, respectively. Soaking for one hour reduced the mineral content, with potassium content reduced by 40% in Saman rice and 50% in Gulbahar rice and aluminum content reduced by 40% in Kurdish rice. The water uptake ratios for Russia rice were between 1.39 and 1.6 for 35°C, 1.38 and 1.71 for 50°C, and 1.42 and 1.72 for 60°C, respectively. The EDI values indicate that all minerals in the rice samples were below WHO/FAO limits, and the HI and THQ values did not exceed unity. Conclusion. It is clear that rice is a primary source of necessary minerals; however, a balanced, varied diet should be adopted to fulfil the human body’s nutritional needs. The risk assessment of potentially excessive ingestion of certain elements through rice consumption suggests that the concentrations of Mn, Zn, and Mg in some rice samples exceeded the reference oral dose for adults and children. https://www.food.actapol.net/volume22/issue2/3_2_2023.pdf rice physical characteristic soaking EDI THQ HI Iraq eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-06-30 22 2 159 168 article Shanthirasekaram Kokilananthan 1 Vajira P. Bulugahapitiya 1 Harshi Manawadu 1 Chinthaka Sanath Gangabadage 1 Department of Chemistry, Faculty of Science, University of Ruhuna, Matara, Sri Lanka Background. Eryngium foetidum L. grows in the wet zone of Sri Lanka. Despite the fact that this plant is widely used for healthcare purposes and as a culinary spice in tropical regions, limited scientific research has been available. This study aimed to investigate phytoconstituents, essential oil (EO), antioxidative potential (AP), and proximate composition, as well as find a suitable extracting solvent to extract potential constituents using the HPLC-PDA application in order to transform leaves into functional foods as an extended study. Materials and methods. The chemical constituents of the EO in the leaves were identified using the GC-MS analysis after extraction via hydro-distillation. Phytoconstituents of leaves were extracted into five different solvents via maceration with methanol, ethanol, water, acetone, and acetonitrile. Analytical HPLC was applied to compare the phytochemical profile under each solvent. Chemical analysis was used to reveal phytoconstituents in methanolic extract using standard methods. DPPH and FRAP assays were employed to determine AP of EO and the methanolic extract. Results. About 43 compounds were identified in the EO, showing 2-dodecenal (13.7%) and 2,4,5-trimethylbenzaldehyde (13.1%) as major ones. Cyclopropane, nonyl-, butylated hydroxytoluene, octadecane, hexacosane, and tetracosane were found in the EO of E. foetidum leaves for the first time. The HPLC chemical profiling revealed that methanol is a better solvent for extracting optimum phytochemicals compared to other solvents. The AP of the EO has been proven to be 118.16 ±1.32 μL Trolox Eq/L for FRAP, whereas the value of 95.74 ±3.47 mg Trolox Eq/g was shown for methanolic extract of leaves. The saponin level was greater (387.40 ±0.41 mg SE/g) in the solvent extract out of all other phytochemicals, and the leaves showed acceptable proximate compositions. Conclusion. To conclude, the solvent used has an influence on extractable phytochemicals and the technique of HPLC showed a promising method for phytochemical profiling. This is the first detailed study of EO and solvent extract of leaves of E. foetidum, and the finding of this study would be helpful pharmacological applications and be beneficial for functional food development. https://www.food.actapol.net/volume22/issue2/4_2_2023.pdf antioxidants chemical compositions Eryngium foetidum essential oil high-performance liquid chromatography proximate compositions eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-06-30 22 2 169 181 article Wei Jiang 1 Yao Liu 1 Fu Qiao 1 Zhongyan Liu 1 Jianfang Xiong 1 Shaogeng Zeng 1 Lingnan Normal University, Zhanjiang, China Background. The diarrhoeal shellfish poisoning (DSP) toxin is a powerful marine biological toxin. Eating DSP toxin-contaminated mussels will lead to serious gastrointestinal diseases. To this end, a method for the detection of DSP toxins using near-infrared reflectance spectroscopy  combined with pattern recognition is proposed. Material and methods. In the range from 950−1700 nm, spectral data of healthy mussels and DSP-contaminated mussels were obtained. To select the optimal band subsets, a band selection algorithm based on model cluster analysis was applied. As distinguishing DSP toxin-contaminated mussels from healthy mussels is a classification problem of imbalanced data, an improved fuzzy support vector machine-based recognition method was proposed. The influence of the parameters of the band selection algorithm and the fuzzy support vector machine on the model performance was analyzed. Results. Compared with the traditional support vector machine, the proposed model has better performance in detecting DSP toxins and is not affected by the imbalance ratio. Its geometric mean value can reach 0.9886 and the detection accuracy can reach 98.83%. Conclusion. The results show that as an innovative, fast and convenient analytical method, near-infrared spectroscopy is feasible for the detection of DSP toxins in mussels. https://www.food.actapol.net/volume22/issue2/5_2_2023.pdf near infrared spectroscopy diarrheal shellfish mussel band selection imbalanced classification eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-06-30 22 2 183 192 article Roksana Jurczak-Amroziewicz 1 Julita ReguĹ‚a 2 Aneta WoĹ‚odkiewicz 2 Dietetic Department, The Institute of Sport and Health Studies, State University of Applied Sciences in Koszalin, Koszalin, Poland Department of Human Nutrition and Dietetics, PoznaĹ„ University of Life Sciences, PoznaĹ„, Poland Introduction. Hemodialysis patients’ improper nutrition worsens prognosis and increases mortality. Adequate dietary recommendations and the care of a dietitian seem to be essential. Aim. Assessment of nutrition and nutritional status parameters in hemodialysis patients without diet intervention and recommendation. Material and methods. The research was carried out over two periods (stage I, in the summer time; stage II, in the winter time), included 32 people with chronic kidney disease (V stage, renal therapy ≥5 months): 18 women and 14 men, aged 26–79 years. We used the 24-hour diet recall, which was carried out for 7 days in each stage, and also an anthropometric measurement, BMI index, and the results of blood biochemical tests. Results. We noticed too little energy, protein, fat, total carbohydrates, fiber, calcium, zinc, magnesium, iron, potassium, sodium, phosphorus, and vitamins A, D, E, B1, B2, B6, B12, C, folates, and niacin. Amounts of saturated fatty acid, cholesterol, and simple sugars were normal. The results were statistically significant for sodium and vitamin E. Normal values were for: white blood cells, platelets, total cholesterol, albumin and sodium, calcium, and potassium before and after dialysis (men, women). There was an increase in creatinine (men, women) and hemoglobin (women), and a decrease in red blood cells (women) and hematocrit (men, women). Urea’s values were increased before dialysis and hemodialysis was effective for normalization of urea in the blood. The average values of glomerular filtration rate (GFR) were decreased. Average Kt/V index was normal. We found a positive correlation between protein intake and serum albumin levels (R = 0.43; p < 0.05). Conclusions. Analysis showed that people using hemodialysis need proper diet, nutritional education, and in many cases, targeted supplementation. https://www.food.actapol.net/volume22/issue2/6_2_2023.pdf diet nutritional assessment nutrients vitamins kidney eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-06-30 22 2 193 215 article PÄąnar Ĺžanlibaba 1 BaĹŸar Uymaz Tezel 2 Department of Food Engineering, Faculty of Engineering, Ankara University, GĂślbaĹŸÄą, Ankara, Turkey Bayramiç Vocational School, Laboratory Technology Program, Çanakkale Onsekiz Mart University, Bayramiç, Çanakkale, Turkey Fermentation is an ancient and economical method to preserve foods. In Anatolia, several fermented products, including hardaliye, kurut, ayran, yogurt, cheese, koumiss, kefir, tarhana, shalgam, pickle, vinegar, boza, sucuk, and wine have traditionally been produced by the action of microorganisms from several raw materials. Some of these products, such as pickle, yogurt, cheese, ayran, and sucuk, have been highly standardized and industrialized. This study aimed to describe the most common traditional fermented foods in Anatolia, their production techniques, and their health benefits for humans. https://www.food.actapol.net/volume22/issue2/7_2_2023.pdf Anatolia traditional fermented foods fermentation microorganisms eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-06-30 22 2 217 225 article Desislava Vlahova-Vangelova 1 Desislav Balev 1 Nikolay Kolev 1 Velizar Stoyanov 2 Department of Meat and Fish Technology, University of Food Technologies, Plovdiv, Bulgaria VI BI EF PRO Ltd, Petrich, Bulgaria Background. The growing population and the increase in protein hunger have highlighted a need to search for an alternative protein source. The European Food Safety Agency (EFSA) stated that yellow mealworm larvae (Tenebrio molitor L.) are a potential source of protein, fat, and fibre. Their processing involves different thermal treatments to ensure the quality and safety of the insect products. Therefore, the aim of this study was to explore the effect of four processing regimes. Materials and methods. The applied regimes were: F.M. (fast frozen and microwave dried), S.M. (slow frozen and microwave dried), F.C. (fast frozen and conventionally dried), and S.C. (slow frozen and conventionally dried). The quality and safety of the flours from Tenebrio molitor L. were evaluated by the changes in proximate composition, technological properties, oxidative stability, fatty acids’ composition, and microbial status. Results. The applied regimes had a slight effect on the proximate composition. Moisture and water activity (aw) were significantly affected by the applied regimes. The Saturated to Unsaturated fatty acids ratio was influenced by the type of drying. The microwave drying initiated hydrolytic and oxidative changes, but the limits for primary and secondary oxidation products were not exceeded. Higher survival rate of microorganisms was evaluated after fast freezing but low aW should guarantee microbial safety. Conclusion. Both of the freezing and drying regimes tested slowly influence the proximate composition of mealworm flours. Summarizing the changes in lipid fraction of microwave dried flours it can be concluded that the induction period has passed and ongoing oxidation has been evaluated. Despite the positives of microwave drying as a faster and more energy efficient processing method, the decreased oxidative stability of the obtained flour could be a drawback. The results confirm the theory about the higher survival rate of microorganisms after fast freezing. At the same time, microbial safety could be ensured by a low moisture content and aW. https://www.food.actapol.net/volume22/issue2/8_2_2023.pdf edible insect microwave drying oxidation insect flours eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-06-30 22 2 227 236 article Minh Tri Nhan 1 Diep Kim Quyen 2 Institute of Food and BioTechnology, Can Tho University, Can Tho City, Vietnam Faculty of Agriculture and Natural Source, An Giang University, Long Xuyen City, An Giang Province, Vietnam Background. Strawberries are a good source of aroma, colour, and antioxidants (vitamin C and anthocyanins), which provide various health benefits. However, these antioxidants are sensitive to heat and can easily degrade during thermal processing. Their contents could be described by thermal kinetic models during the heating process for strawberry candy. The extent of heating temperature and time’s effect on hardness and sensory value of the fruit candy would be evaluated. Material and methods. The study aimed to investigate the effects of cooking temperatures (80–100°C) and times (8–22 min) on the quality parameters of strawberry fruit candy, including water content, hardness, anthocyanin and vitamin C levels, and sensory attributes. Results. The results showed that temperature strongly influenced the changes in anthocyanin content, while time highly affected changes in vitamin C content during cooking. The degradation of anthocyanin and vitamin C could be described using the first-order reaction model. The results showed activation energy values of 614 kJ/mol and 429 kJ/mol, respectively, as determined by the Arrhenius model. The study found strong correlations between the quality parameters and the heating conditions. Heating at 90°C for 14 minutes resulted in the best sensory values and the highest anthocyanin and vitamin C levels. Conclusion. The heating time of the strawberry mixture sharply caused a decrease in vitamin C content and an increase in hardness. Meanwhile, the heating temperature was a vital contributor to the reduction in anthocyanin, degradation of anthocyanin, and vitamin C in the strawberry mixture, and it can be described by the first-order reaction and Arrhenius model during the heating of the strawberry soft candy. The study highlights the potential for developing new food products from strawberries, carefully considering cooking to optimize quality parameters and preserve essential antioxidants. https://www.food.actapol.net/volume22/issue2/9_2_2023.pdf anthocyanin degradation hardness heating process kinetic vitamin C