eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-09-30 22 3 243 256 article Minghuan Du 1 Ling Zhao 1 Jiaqi Liu 1 Yiting Zheng 1 Hongli Zhou 1 Xin Sui 2 College of Chemical and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, China College of Biological and Food Engineering, Jilin Institute of Chemical Technology, China Background. Maize is one of the traditional food crops with rich nutritional value and high dietary fiber content, but the coarse taste of maize limits consumption. The purpose of this study was to develop a composite cereal meal replacement (CCMR) containing corn, rice, millet, skimmed milk powder and oats with good taste and uniform organization, along with a stabilizer formulation. Materials and methods. Corn, rice, and millet were purchased and ground. The formulation of the composite cereal meal replacement was optimized by an orthogonal method based on sensory scores. The stabilizer formulation was optimized using a Response Surface Method (RSM) Box-Behnken model based on centrifugal sedimentation rate (CSR). Results. The results showed that the optimal raw material formulation for the CCMR was 55% corn, 10% rice, 10% millet, 5% skimmed milk powder, and 15% oats, with a sucralose addition amount of 0.009% and an optimal composite stabilizer formulation of 1.5% microcrystalline cellulose (MCC), 0.6% sodium carboxymethyl cellulose (CMC), 0.6% carrageenan, 0.4% xanthan gum, 2% mono-and di-glycerol of fatty acids (MFA) and 0.2% calcium hydrogen phosphate. The formulation showed the lowest CSR, the best stability and the highest CCMR sensory score. The soluble solids content was 7.466 g/100 g, the dietary fiber content was 0.378 g/100 g, the pH was 6.41, and the reducing sugar content was 2.6493 mg/g. An accelerated stability experiment predicted that the storage time of the CCMR at 20℃ was 142–155 days. Conclusion. The combination of meal replacement and cereal supports people’s pursuit of nutrition and health while achieving low-fat satiety and improving quality of life, and therefore has great market potential. https://www.food.actapol.net/volume22/issue3/1_3_2023.pdf cereal meal replacement formulation stabilizer shelf life eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-09-30 22 3 257 266 article Nataliia Volodymyrivna Bozhko 1 Vasyl Ivanovich Tischenko 2 Vasyl Mykolayovich Pasichnyi 3 Andrii Ivanovich Marinin 4 Yuliia Anatoliivna Matsuk 5 Department of Biophysics, Biochemistry, Pharmacology and Biomolecular Engineering, Medical Institute, Sumy State University, Ukraine Department of Technology and Food Safety, Sumy National Agricultural University, Ukraine Department of Technology of Meat and Meat Products, National University of Food Technologies, Kyiv, Ukraine Problem Research Laboratory, National University of Food Technologies, Kyiv, Ukraine Department of Food Technologies, Oles Honchar Dnipro National University, Ukraine Background. The aim of this work was to study the functional-technological, structural-mechanical, and antioxidant properties of wild boar meat as a perspective for meat processing and its comparative assessment with the meat of pigs grown in industrial conditions. Materials and methods. The subject of the research was the longest back muscle (Longissimus dorsi) of a wild boar hunted in hunting grounds, as well as pork from industrial farms in the Sumy region, Ukraine. Results and discussion. The work established that the meat of wild boars (Sus scrofa) has a high nutritional value, namely a higher protein content – 22.98 ±1.16%, a low fat content – 1.84 ±0.19% and, accordingly, a lower energy value – 115.49 kcal/100 g compared to the meat of domestic pigs. The conducted studies showed that the meat of wild pigs (Sus scrofa) has sufficiently high functional and technological indicators and is not inferior to the meat of industrial pigs. It was experimentally proven that the pH of the meat ranged from 6.7 in 1 hour after slaughter to 6.21 in 24 hours after slaughter. It was established that the water-binding capacity of wild boar meat is 51.8 ±0.11%, the water holding capacity is 68.2±0.20%, and the fat holding capacity is 40.2 ±0.13%. The meat of wild boars was characterized by a denser structure and consistency compared to the raw material of industrial pigs, regardless of the thermal condition. Minced meat from wild boar demonstrated the strongest properties: 2373.15 ±40.88 Pa×s in the cured state and 2504.31 ±61.09 Pa×s in the cooled state. The extent of technological losses during cooling, storage, and cooking for wild boar meat was less than for pork by 27.35, 25.93, and 11.57%, respectively. The dynamics of oxidation processes in wild boar meat was lower than in domestic pork. The concentration of free fatty acids in wild boar meat at the end of 16 days of chilled meat storage was lower by 26.67%, and peroxides were lower by 25.2%. Conclusion. The meat of a wild boar is not inferior to the meat of domestic pork in terms of its functional, technological, and rheological properties, and according to certain indicators, it has a higher quality. Due to the low rate of oxidative deterioration, it can be stored longer than pork. https://www.food.actapol.net/volume22/issue3/2_3_2023.pdf wild boar meat functional properties antioxidant properties eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-09-30 22 3 267 278 article Omar Ait El Alia 1 Yassine Zine-Eddine 1 Salah Chaji 2 3 4 Said Souhassou 5 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 Department of Drug Science and Technology, University of Turin, Italy Laboratory of Food and Food By-Products Chemistry and Processing Technology, National School of Agriculture in Meknès, Morocco Laboratory of Bioprocess and Bio-interfaces, Faculty of Sciences and Techniques, University Sultan, Morocco Laboratory of Spectroscopy and Chemometrics, Faculty of Sciences and Techniques, University Sultan, Morocco Background. Although camel milk is widely recognized for its nutritional value and pharmaceutical benefits, processing technology and consumer acceptability of its yogurt still need to be improved due to poor curd formation, taste, and flavor. Persimmon is a fruit known for its sweet and tangy flavor and is popular in many parts of the world. Materials and methods. In this study, gelatin was used to manufacture camel milk yogurt to obtain an adequate level of firmness. Afterward, to enhance sensory characteristics and consumer acceptance of camel milk yogurt, persimmon pulp was added as a natural additive at different levels (3%, 5%, and 10%). Subsequently, the camel milk yogurt enriched with Diospyros kaki L. fruit was chemically analyzed and assessed for viscosity and sensory perception. Results. 1% gelatin and 1.2% starter culture containing Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus demonstrated the ability to form a good gel, reduce fermentation time to 6 hours, and improve consistency. Furthermore, adding persimmon pulp significantly enhanced the sensory characteristics of camel milk yogurt. Finally, the 5% level of persimmon pulp was the most preferred by consumers. Conclusion. These findings open up promising opportunities for enhancing camel milk yogurt’s quality and market appeal, making it a more desirable and nutritious choice for consumers. https://www.food.actapol.net/volume22/issue3/3_3_2023.pdf camel milk yogurt enrichment persimmon pulp consumer’s acceptance eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-09-30 22 3 279 292 article MaĹ‚gorzata Jamka 1 Edyta MÄ…dry 2 Patrycja KrzyĹźanowska-Jankowska 1 Joanna Bajerska 3 PaweĹ‚ BogdaĹ„ski 4 Aleksandra Lisowska 5 JarosĹ‚aw Walkowiak 1 Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Poland Department of Physiology, Poznan University of Medical Sciences, Poland Department of Human Nutrition and Dietetics, PoznaĹ„ University of Life Sciences, Poland Department of Treatment of Obesity, Metabolic Disorders and Clinical Dietetics, Poznan University of Medical Sciences, Poland Department of Pediatric Diabetes, Auxology and Obesity, Poznan University of Medical Sciences, Poland Background. Recently, it has been shown that lactoferrin intake might impact bone health. However, less is known about the association between blood lactoferrin levels and bone status. Therefore, this study aimed to compare serum lactoferrin concentrations between abdominally obese postmenopausal women with normal bone health and osteopenia. Material and methods. A total of 238 women aged 50–75 years with a body mass index (BMI) ≥ 30 kg/m2 and waist circumference ≥ 88 cm were included in the study. Their bone mineral density (BMD) and content (BMC) for the total body, lumbar spine and femoral neck were measured using the dual-energy X-ray absorptiometry method, and the T-score and Z-score were calculated. Biochemical markers of glucose and insulin homeostasis, lipid metabolism and inflammatory parameters, lactoferrin levels, and body composition were determined. Results. Women with a T-score of the lumbar spine > –1 were significantly younger (p = 0.0005) and had a higher body weight (p = 0.0208) and BMI (p = 0.0312) than participants with a T-score ≤ –1. In the group of subjects with a T-score > –1, BMC at the lumbar spine was significantly higher in women with lactoferrin levels below than above the median (p = 0.0455), whereas in the group of those with a T-score ≤ –1, women with lactoferrin levels lower than the median had significantly lower BMC (p = 0.0298), BMD (p = 0.0428), T-score (p = 0.0216) and Z-score (p = 0.0452) at the femoral neck and BMC (p = 0.0358), BMD (p = 0.0244) and T-score (p = 0.0139) at the total body. Conclusion. These results suggest that serum lactoferrin levels might be associated with bone health, but the effect may differ in subjects with normal bone status and osteopenia. https://www.food.actapol.net/volume22/issue3/4_3_2023.pdf lactoferrin obesity densitometry bone density women eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-09-30 22 3 293 303 article Lihao Xu 1 Guowei Shu 1 Chunji Dai 1 Jie Kang 2 Hongmin Jia 3 Xiaoxue Zhou 3 Jianghua Chen 3 School of Food Science and Engineering, Shaanxi University of Science and Technology,XianYang, China Shaanxi Institute of Product Quality Supervision and Inspection, Xi’an, China Department of Research and Development, Shaanxi Qinlong Dairy Group Co., Ltd.,Xi’an, China Background. Jujube (Ziziphus jujuba Mill.) is a widely cultivated crop in China. However, its perishable nature makes it challenging to store over long periods. To avoid spoilage of unsold dates, they are usually processed into beverages and concentrated juice, but there are no jujube drink products fermented with water kefir grains. Therefore, this study aims to explore a new method for deep processing of jujube and provide a reference for the full utilization of jujube. Methods. The effects of fermentation time, fermentation temperature, and the inoculation amount of water kefir grains on the DPPH free radical scavenging rate (DPPH), sensory evaluation score (SES), pH, Titrable acidity (TA) and soluble solid content (SSC) in jujube water kefir were investigated in a single factor experiment employing response surface methodology. Results. The optimal fermentation conditions predicted by the model were fermentation at 29℃ for 30 hours with an inoculum size of 1%. Under these conditions, the DPPH free radical scavenging rate was 81.06 ±0.29 %, the SES was 88.00 ±2.71, the pH was 3.93 ±0.04, the TA was 3.87 ±0.14 g/L, and the SSC was 11.00 ±0.10 %. Conclusion. The model’s predicted values and actual values correlated well. Fermenting jujube juice with water kefir grains is a good method for the deep processing of jujube, which has acceptable sensory evaluation and high antioxidant activity. https://www.food.actapol.net/volume22/issue3/5_3_2023.pdf jujube water kefir grains fermentation optimization eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-09-30 22 3 305 329 article Bukola M. Adenuga 1 Magdalena Montowska 1 Department of Meat Technology, PoznaĹ„ University of Life Sciences, Poland Meat is an integral part of the human diet worldwide and plays a central role in the world’s culinary traditions. Meat serves as a vital source of essential nutrients, including amino acids, vitamins, and minerals. In Nigeria, it occupies a unique place in the social fabric of the nation and promotes unity and tradition. The meat industry in Nigeria encompasses a range of sources, with beef taking precedence, yet also including options like chicken, chevon, mutton, pork, and more. However, despite its importance, the industry faces multiple challenges, encompassing environmental, socio-economic, and governance issues. The Nigerian government has actively contributed to enhancing meat production through various policies, investments, and modernization efforts. Nevertheless, challenges such as disease outbreaks and inefficient value chains persist. Surprisingly, meat fraud and adulteration have received limited attention despite these issues significantly impacting consumer welfare, public health, and the economy. This article provides an overview of the Nigerian meat industry, explores specific cases of meat fraud, and discusses authentication methods used in neighboring African countries, offering insights for Nigerian researchers and the government. https://www.food.actapol.net/volume22/issue3/6_3_2023.pdf meat authentication meat industry meat processing meat market food frauds analytical methods eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-09-30 22 3 331 340 article GGiang T. N. Nguyen 1 Khai V. Tran 2 Tuyen T. X. Vo 2 Tan D. Nguyen 3 Experimental-practical Area, An Giang University, Vietnam National University, Ho Chi Minh, Vietnam Crop Science Department, Agriculture and Natural Resource Faculty, An Giang University, Vietnam National University, Ho Chi Minh, Vietnam Food Technology Department, Agriculture and Natural Resource Faculty, An Giang University, Vietnam National University, Ho Chi Minh, Vietnam Background. Asparagus root (Asparagus officinalis L.) is one of the herbaceous by-products with potential for making value-added products because of its excellent nutritional properties and flavor/fragrance. In order to maintain its quality, drying is suggested as a suitable technique for this purpose. Several drying methods were set up to investigate and select the one which had a high reliability of drying parameters and could be widely applied in the processing of dried vegetable products. Materials and methods. Thin-layer drying at six temperature degrees (40°C, 50°C, 60°C, 70°C, 80°C, and 90°C), solar system, and sun drying were investigated to study the kinetics of moisture ratio change in asparagus roots. Eight common drying kinetic models (Haghi and Angiz II, Henderson Pabis, Logarithmic, Newton, Page, Parobolic, Peleg, and Wang and Singh) were applied to choose the most fitting. The moisture diffusion efficiency and activation energy were determined by Fick’s diffusion equation. Results. Rising drying temperature accelerated the drying speed, and the Page model was indicated as the best fit for the experimental data among the remaining drying models. The moisture diffusivity values varied from 9.11 × 10–12 to 1.27 × 10–11 m2/s for the thin-layer drying method and 1.2 × 10–11 and 9.55 × 10–11 m2/s for the solar system and sun drying models, respectively. The efficiency of moisture diffusivity depended on investigating drying models, which was described using the Arrhenius’s equation with an activation energy of 30.91 kJ/mol. Conclusion. The page model is the most suitable for describing the drying process of asparagus, with high reliability between the experimental data and estimated data from this model when drying asparagus at 70°C (R2 = 0.9996). https://www.food.actapol.net/volume22/issue3/7_3_2023.pdf asparagus drying models kinetic moisture ratio temperature eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-09-30 22 3 341 349 article Le Thi Kim Loan 1 Ngo Van Tai 2 Nguyen Minh Thuy 3 Faculty of Agriculture and Food Technology, Tien Giang University, Vietnam School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Thailand Institute of Food and Biotechnology, Can Tho University, Vietnam Background. “CẊm” rice bran has been considered a waste product; however, it possesses rich bioactive compounds. These compounds could be utilized to make value-added products, using microwave-assisted extraction. Materials and methods. This study aimed to investigate and establish the kinetic extraction for “CẊm” rice bran under different conditions of microwave-assisted extraction. Five levels of microwave power (90, 150, 300, 600, and 800 W) were used for extraction at a time range from 0 to 30 minutes. The extraction yield (%) and total phenolic compound (mg gallic acid equivalent per g, mgGAE/g) were determined. The experimental data were fitted with five empirical models to find the best fit model. Results. The power of irradiation greatly influenced the extraction yield and phenolic compounds in rice bran extract. The fast rate of extraction was found at the initial stage (after 5 minutes of extraction), then remained unchanged or slightly declined. Among the five models, the first-order model showed the best fit between the actual and predicted data. Conclusions. Based on the extraction rate constant from the first-order model, 500 W was considered the appropriate power level for extracting polyphenol from rice bran with a high yield of extraction and total polyphenol content. These conditions could be further optimized and upscaled for use in the food industry. https://www.food.actapol.net/volume22/issue3/8_3_2023.pdf microwave-assisted extraction rice bran polyphenol antioxidant waste eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-09-30 22 3 351 360 article Tran Hong Quan 1 Giap Pham Ngoc Tram 1 Tran Tieu Yen 1 Nguyen Phung Tien 1 Pensiri Kaewthong 2 3 Supatra Karnjanapratum 4 Department of Food Technology, Faculty of Applied Biological Sciences, Vinh Long University of Technology Education, Vietnam Professional Culinary Arts Program, School of Management, Walailak University, Thailand Food Technology and Innovation Research Centre of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thailand Food Innovation and Packaging Center, Chiang Mai University, Thailand Background. Golden oyster mushrooms (Pleurotus citrinopilratus) are widely consumed in Asian countries because they are rich in nutrition and bioactive compounds. However, this mushroom has not yet been incorporated into food products. Materials and methods. This study aimed to investigate the effects of golden oyster mushroom powder (GOMP) on the physiochemical, antioxidative, and sensory properties of noodles by supplementing wheat flour with GOMP equivalent to 5–15% of the total wheat flour weight. Results. The results showed that GOMP was very yellow (b* value) and was a good source of ash, protein, and phytochemicals (flavonoid and total phenolic contents), as well as antioxidant capacity (DPPH radical scavenging activity and metal chelating activity). The incorporation of GOMP in the amount of 5–15% of total wheat flour increased the a* value and decreased the L* and b* values of the resulting noodles. Supplementing the noodles with GOMP increased not only the ash, protein, flavonoid, and total phenolic contents but also antioxidant activity. However, a lower cutting force (N) was required to cut GOMP-enriched noodles compared to control noodles. The incorporation of GOMP at levels up to 10% of the wheat flour weight did not affect the sensory properties of the noodles at all attributes. Conclusions. GOMP could be applied as a nutritional and antioxidant ingredient in noodle preparation. https://www.food.actapol.net/volume22/issue3/9_3_2023.pdf golden oyster mushroom noodles antioxidant activity phytochemical sensory properties eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2023-09-30 22 3 361 368 article Carlos BanchĂłn 1 Environmental Engineering, Escuela Superior PolitĂŠcnica Agropecuaria de ManabĂ­ Manuel FĂŠlix LĂłpez (ESPAM-MFL), Ecuador Background. The global papain market is growing because of its diverse applications in the food, chemical, and textile sectors, although the enzyme’s solubility in free form causes reactor losses. This study aims to immobilize papain on chitosan flakes, preserving its catalytic activity for repeated reuse. Materials and methods. The immobilization process employed citric acid and ethylenediaminetetraacetic acid (EDTA) in a physical adsorption approach. Results. Papain loading of 0.2 to 0.4 g per gram of chitosan flakes yielded optimal digesting results. When 0.4 g of immobilized papain per gram of chitosan flakes was added, a 2% gelatin solution digested 96.9%. Conclusion. Notably, papain immobilization on chitosan flakes is achieved without the need for additional chemicals, relying on enzyme concentration and relative enzyme-to-flake weight. This work demonstrates chitosan’s potential as an effective medium for physically preserving papain, showcasing its applicability in enzyme immobilization endeavors. https://www.food.actapol.net/volume22/issue3/10_3_2023.pdf physical adsorption enzyme immobilization biomaterial chitin Carica papaya latex biocatalysis