eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-06-30 23 2 139 150 article Binh Ly Nguyen 1 Institute of Food and Biotechnology, Can Tho University, Vietnam Background. The aim of this study was to investigate the effect of calcium and sucrose, which are in sev­eral cases present in fruit-based foods during food processing, on the thermal inactivation kinetics of pectin methylesterase extracted from tomato fruits. Material and methods. Pectin methylesterase from tomato fruits was extracted using 0.2 M KH2PO4/K2HPO4 buffer containing 1.0 M NaCl (pH 8.0) (1:1 w/v). The activity of pectin methylesterase was determined using an automatic pH-Stat. The thermal inactivation kinetics of the crude tomato pectin methylesterase extract were studied in the absence or presence of calcium (50 mM) or sucrose (20%) in a temperature range of 60°C to 69°C and calculated using non-linear regression analysis (using SAS 9.1 software). Results. The thermal inactivation of tomato pectin methylesterase followed a fractional-conversion kinetic model, indicating the presence of a first-order inactivating thermal sensitive PME fraction and the occurrence of a thermostable PME fraction. Tomato pectin methylesterase is more stable in thermal treatment compared to pectin methylesterase extracted from other fruits. Calcium and sucrose retarded the inactivation of pectin methylesterase but did not change the behavior of the enzyme during thermal treatments. Conclusion. Calcium and sucrose had protective effects on pectin methylesterase activity during thermal treatments. This finding is a good point of reference for food processors working in the area of fruit juice processing. https://www.food.actapol.net/volume23/issue2/1_2_2024.pdf activation energy fractional-conversion model PME protective effect thermal inactivation thermal stable fraction eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-06-30 23 2 151 161 article J. K. Pallavi 1 M. Soundarya 2 M. Sukumar 2 Department of Life Science, GITAM School of Science, GITAM Deemed to be University, Rushikonda, India Center for Food Technology, Anna University, Chennai, India Background. Prebiotics provide a survival advantage to probiotics over pathogens. There is a need to iden­tify novel sources of prebiotics that can be introduced into daily diets. In the present study, Citrus seeds were identified as a promising source of prebiotics. A combination of probiotics and prebiotics is termed synbiot­ics; however, crude mixtures fail to last in the gastro-intestinal environment. Microencapsulation is a means of ensuring the stability and effectiveness of synbiotics. When encapsulated synbiotics are introduced into food vehicles, the latter are termed functional foods. The aim of the present paper is to ascertain the shelf-life stability of a functional tomato sauce fortified with encapsulated synbiotics. Materials and methods. Polar solvents were used to extract the low molecular weight carbohydrates (LMWC) from Citrus seeds. The prebiotic activity of the extracts was quantified and they were packed with Lactobacillus acidophilus (L. acidophilus) (ATCC4356) into microcapsules using emulsion and extrusion techniques. An SEM study was carried out to test the stability and quality of the microcapsules. They were stably integrated into a sauce. The shelf-life of the sauce (pH, acidity, soluble solids, salt content) and release of probiotics from the microcapsules were tested over a period of 50 days. The safety of the food product for consumption was also established. Results. A positive prebiotic activity score (PAS) of 11.25 was recorded for the LMWC extracted from Ci­trus seeds, confirming their preferential utilization by probiotics. The extrusion beads and emulsion capsules imparted a soft texture to the product. The water activity values of extrusion beads and emulsion capsules were 0.541 and 0.428 respectively, suggesting a lack of contamination by microbial growth. The salt content in the sauce was approximately 1.5% throughout the study. Up to 20 days of storage the acidity decreased and the soluble solids concentration increased. Syneresis was seen to start on the 35th day of storage at cool temperatures, which caused apparent changes in the biochemical parameters of the sauce. Lactobacilli were viable even on the 50th day; however, a decrease in their growth was observed. Conclusion. Citrus seed extracts are hitherto unexplored as sources of prebiotics. Two methods of micro­encapsulation (emulsion and extrusion) were tested to carefully pack the probiotics and prebiotics. The uti­lization of tomato sauce as a food vehicle was challenging since its low pH had the potential to cause the destabilization of the encapsulation. However, the robustness of the emulsion method was verified, as it yield­ed a greater CFU/mL of probiotics on release right up to the end of the shelf-life study. Further, the capsules did not affect the textural properties of the sauce in a way that would hinder consumer choice. In the future, this work could be extended with in vivo studies to establish the bio-utility of the encapsulated synbiotics. https://www.food.actapol.net/volume23/issue2/2_2_2024.pdf low molecular weight carbohydrates prebiotic activity score microencapsulation Citrus seed extracts tomato sauce eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-06-30 23 2 163 177 article Rita Irma 1 Ridwan Amiruddin 2 Nurhaedar Jafar 3 Wahiduddin Wahiduddin 4 Akhmad Rifai 5 Gemini Alam 6 Agung Wibawa Mahatva Yodha 7 Toto Sudargo 8 Sudirman Nasir 4 Apik Indarty Moedjiono 4 Department of Nutrition, Health Polytechnic of Kendari, Indonesia Department of Epidemiology, Public Health Faculty Hasanuddin University, Indonesia Nutrition Department, Faculty of Public Health, Hasanuddin University Tamalanrea Campus, Makassar, Indonesia Faculty of Public Health, Hasanuddin University, Tamalanrea Campus, Makassar, Indonesia Chemical Engineering, State Polytechnic of Ujung Pandang, Makassar, Indonesia Faculty of Pharmacy, Drug Discovery and Development Centre, Hasanuddin University, Tamalanrea Campus, Makassar, Indonesia Programme of Diploma III in Pharmacy, Polytechnic of Bina Husada Kendari, Indonesia Faculty of Medicine, Public Health, and Nursing, Gadjah Mada University, Yogyakarta, Indonesia Background. Indonesia is the world’s third-largest cocoa producer. Processing cocoa beans into chocolate products generates a substantial amount of cocoa pod husk (CPH) waste. The island of Sulawesi is a major cocoa hub in Indonesia. However, there has been limited exploration of the phytochemical content of cocoa pod husks originating from this region. Materials and methods. The proximate composition was determined using the official AOAC method. A spectrophotometer and GC-MS analysis were used to identify polyphenols, flavonoids, and tannins, as well as other chemical compounds in CPH. Results. CPH has an average moisture content of 25.63%, ash content of 8.48%, fat content of 0.65%, pro­tein content of 10.34%, and carbohydrate including fiber content of 54.91%. The total polyphenol content is 98.68 mg GAE/g, flavonoid content is 3.58 mg quercetin/g, and tannin content is 79.12 mg EGCG/g. A total of 23 compounds were identified, and based on their chemical structures, the compounds in CPH are deriva­tives of terpenoids, fatty acids, and steroids. The largest compound compositions are butyric acid (25.91%), Hexadecanoic acid, Methyl ester (24.35%), 13-Docosenoic acid, Methyl ester, (Z)-(CAS) (11.05%), and 2-Furancarboxaldehyde (8.14%). Butane-1,2,3,4-tetraol (5.44%), 9,12-octadecadienoic acid methyl ester (4.71%), and Methyl 2-hydroxy-3-butenoate (3.67%). Conclusion. The CPH originating from the island of Sulawesi, Indonesia, possesses a bioactive composition that is nearly identical to CPH sourced from various other countries, as well as other regions within Indone­sia, despite varying levels. These compounds exhibit beneficial effects on health. However, further evidence and development are still required to verify the health benefits of CPH, both in vitro and in pre-clinical set­tings, prior to actual human application. https://www.food.actapol.net/volume23/issue2/3_2_2024.pdf bioactive composition cocoa pod husk derivative compound GC-MS health benefits eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-06-30 23 2 179 186 article Sediqeh Soleimanifard 1 Zahra Emam-djomeh 2 Gholamreza Askari 2 Mohammad Shahedi 3 Department of Food Science and Technology, College of Agriculture, University of Zabol, Iran Transfer Phenomena Laboratory, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Iran Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Iran Background. A microwave susceptor is a device that alters heating patterns, making it more similar to con­ventional heating. Therefore, the novelty of this research is the use of a new susceptor, which was used to investigate its effects on the thermophysical properties of cupcakes baked in a microwave. Materials and methods. Cupcakes were baked in a microwave with a susceptor at different power levels (150, 300, 450, and 600 W). The effect of a susceptor on baking rate, moisture loss, and quality was investi­gated during the baking process. It was then compared to baking in a microwave without a susceptor at the same operational power as susceptor baking and conventional baking, but at different operational tempera­tures (140, 160, 180, and 200°C). Results. The time taken to reach the final processing decreased with power. Among the three methods (2.5, 2.6, and 39.2 minutes for microwave susceptor, microwave, and conventional baking, respectively), the cup­cake processed at higher operational power and with a microwave susceptor took the shortest time. Increasing the power of the microwave susceptor also reduced density and processing time, and increased weight loss and porosity. In addition, the color change and browning index (BI) increased at a higher operational power, and microwave susceptor heating was utilized. Conclusions. By employing this new approach, it is possible to combine the benefits of both microwave technology (reduced time and energy consumption) and conventional baking methods (enhanced browning and reduction of certain quality issues). https://www.food.actapol.net/volume23/issue2/4_2_2024.pdf cupcake density microwave susceptor porosity color eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-06-30 23 2 187 201 article Faramitha Faramitha 1 2 Meta Mahendradatta 1 Muhammad Asfar 1 Muhammad Iqbal 1 Adriyani Adam 2 Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Sulawesi Selatan, Indonesia Nutrition Department, Makassar Health Polytechnic, Hasanuddin University, Makassar City, South Sulawesi, Indonesia Purple sweet potato is a versatile and highly nutritious crop that has great potential to support food security, diversify food products, and improve public health, especially through the use of its flour in making noodles, cakes, and other food products. Research on the utilization of purple sweet potato is of particular interest to many researchers. This study aims to look at the development trend of research related to the utilization of purple sweet potatoes in food products. The results showed an increase in publications related to purple sweet potato, and research continues to increase, where the highest peak is in 2023. The countries that are the main contributors to this research are China and Indonesia. IOP Conference Series publishers and Wuhan Polytechnic published the most journals related to this research. Zhang M. has the highest publications in the research field related to purple sweet potato. Keyword analysis found that future research trends related to purple sweet potato have the potential to be developed in the fields of food packaging, natural colouring, and becoming an alternative staple food in the future. This study concludes that research on the use of purple sweet potato continues to increase every year and has the potential to continue to be developed as an alterna­tive food and food additive. https://www.food.actapol.net/volume23/issue2/5_2_2024.pdf nutritional value food security bibliometric research food diversification eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-06-30 23 2 203 212 article Phuong Nguyen 1 Vuong Kieu 1 DanNguyen Nhat Minh Phuong 1 Kieu Minh Vuong 1 Luu Thai Danh 2 Nguyen Bao Loc 1 Tran Chi Nhan 1 Institute of Food and Biotechnology, Can Tho University, , Vietnam College of Agriculture, Can Tho University, Vietnam Background. Dietary fiber may undergo desirable and undesirable modifications in structure and composi­tion under different extraction conditions, and demonstrate different yields and physicochemical properties. This study aimed to evaluate the effects of different alkaline extraction conditions on the recovery yield and various physicochemical properties of dietary fiber from Cat Chu mango peel. Material and methods. Different sodium hydroxide concentrations (0.5–2%, w/v), extraction temperatures (30–50°C), extraction times (30–120 min), and solvent/material ratios (10–25 mL/g) were used to recover dietary fiber from Cat Chu mango peel. Its water solubility capacity, water holding capacity, oil holding ca­pacity, emulsifying capacity, and emulsification stability were also assessed. Results. Harsher exposure to alkaline solvents increased the recovery yield of dietary fiber to a certain extent; however, its physicochemical properties diminished significantly. The mild extraction condition of 1% alkaline and a solvent/material ratio of 20 mL/g at 30°C for 30 min recover dietary fiber with acceptable physicochemical properties, especially with respect to emulsification stability. Conclusion. This study provides a fundamental understanding of changes in the yield and physicochemi­cal properties of dietary fiber from mango peel under a wide range of alkaline extraction conditions. To gain more profound insights, it is essential to conduct component analysis and structural characterization of alkaline-extracted mango peel dietary fiber. https://www.food.actapol.net/volume23/issue2/6_2_2024.pdf alkaline extraction dietary fiber mango peel physicochemical properties eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-06-30 23 2 213 223 article Giang 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 city, Vietnam Crop Science Department, Agriculture and Natural Resource Faculty, An Giang University, Vietnam National University Ho Chi Minh city, Vietnam Food Technology Department, Agriculture and Natural Resource Faculty, An Giang University, Vietnam National University Ho Chi Minh city, Vietnam Background. Green asparagus (Asparagus officinalis L.) roots were used as raw materials for herbal tea be­cause of their antioxidant, anti-inflammatory, antimicrobial, antiviral, and antiproliferative properties through the bioactive sources. This research focused on analyzing the effects of blanching parameters on the quality of a tea product made from green asparagus roots. This evaluation used an analysis of chemical and bioactive compounds. Materials and methods. The investigated temperature and time of blanching were in the range of 80, 85, 90, and 95°C for 0, 2, 4 and 6 minutes. The results were observed and presented through the physicochemical including color, the content of saccharose, vitamin C, phenolic, flavonoid, saponin and antioxidant capability. Results. The asparagus roots treated at 85°C for 2 minutes were able to maintain an acceptable amount of vi­tamin C and saccharose contents; the loss of bioactive compounds including phenolic, flavonoid and saponin was not significant. The contents of saccharose, vitamin C, phenolic, flavonoid, saponin, DPPH and FRAP (calculated per 100 g of dry matter) were 2.860 g, 4.010 g, 0.440 g TAE, 0.567 g QE, 5.472 g SE, 54.320% and 11.911 M FeSO4, respectively. At the same time, the sensory test was evaluated highly. Conclusion. The material blanched at 85°C for 2 minutes was recommended as the optimal conditions for the pretreatment for making tea product from green asparagus roots. https://www.food.actapol.net/volume23/issue2/7_2_2024.pdf blanching temperature blanching time bioactive compounds herbal teas pretreatment eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-06-30 23 2 225 243 article Ibtissame Guirrou 1 2 Mohamed Kouighat 1 Rajae Kettani 1 Karim Houmanat 1 Charafeddine Kassimi 1 Abdelhay El Harrak 2 Abdelghani Nabloussi 1 Regional Agricultural Research Center of Meknes, National Institute of Agricultural Research, Rabat, Morocco Laboratory of Biotechnology and Valorization of Bio-resources (BioVar), Faculty of Science, University Moulay Ismail, Morocco The quantity and quality of sunflower oil are key factors for the crushing industry. This research presents a comprehensive analysis of the oil quality parameters of seven foreign sunflower hybrids grown in Morocco. Conducted over two consecutive years (2018 and 2019), the study focuses on key traits, including oil content, acidity index, peroxide index, refractive index, color index, total phenolic content, total flavonoid content, and antioxidant activity. Significant variations in most parameters, including color properties, were observed between the two years and among the seven varieties, indicating the influence of genetic and environmental factors. This highlights the importance of understanding the genetic potential of sunflower hybrids and the impact of environmental variables on oil quality. More favorable weather conditions in 2019, compared to 2018, contributed to better oil quality in all the varieties investigated. Overall, four homogeneous groups of hybrid varieties were identified based on oil content and other biochemical parameters. Some of these hy­brids, like ‘Niagara’, had moderate oil content but high polyphenol content, flavonoid content and antioxidant activity, as well as a lower peroxide index, making them potential sources of natural antioxidant compounds as well as dietary supplements. Overall, this research provides sunflower breeders with valuable insights into the development of new high-performing hybrids with enhanced oil quality that could be used to produce functional foods with health benefits. These findings have implications for the use of seed oils from those hy­brids in various industries and underscore the importance of further and more in-depth research on sunflower oil quality in the context of climate change. https://www.food.actapol.net/volume23/issue2/8_2_2024.pdf Helianthus annuus L. oil quality polyphenol content antioxidant activity color properties eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-06-30 23 2 245 256 article Anda E. Tanislav 1 Dorin Ţibulcă 1 Vlad MureČ™an 1 Elena Mudura 1 Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania  Background. Meat processing involves the use of saturated fatty acids that are characteristic of animal fats, but their repeated consumption is associated with various adverse health effects. The present research inves­tigates the effects of the complete substitution of pork backfat with sunflower oil as a source of unsaturated fatty acids in meat processing on texture, rheology and fat loss. Materials and methods. The impact of the replacement on meat batters and meat pastes was analyzed in terms of texture, rheology and fat loss. Finished products were analyzed both uncooked and after having been prepared for consumption (cooked for 5 minutes) with and without casings. Two experimental prototypes were designed and produced: Vienna sausages with 100% refined sunflower oil as a fat source and conven­tional Vienna sausages with 100% pork backfat as a fat source. Results. Texture analysis revealed no significant differences in hardness, cohesiveness, and gumminess be­tween conventional and reformulated meat batters. However, after thermal treatments, meat pastes obtained with pork backfat exhibited higher hardness values (32.17 N and 35.67 N) than those processed with sun­flower oil (10.93 N and 14.09 N). Fat loss assessments indicated optimal fat retention in sunflower oil-based samples, particularly in cooked sausages (5.77%), suggesting better stability during processing and consump­tion than in the conventional cooked sample (11.61%). Rheological analysis demonstrated higher values for viscoelastic properties in pork backfat samples than in those containing sunflower oil; for all samples, no crossover points were observed, as the storage modulus G′ was higher than the loss modulus G″ and both moduli increased with increasing frequency. Concerning the characterization of finished products, for un­cooked sausages with casings, the sausages reformulated with sunflower oil had higher hardness values than conventional ones (53.90 N vs 40.93 N). Despite this difference, both samples prepared for consumption (cooked) without a casing exhibited similar hardness values (7.81 N and 7.43 N). Conclusion. From the point of view of physical and structural characterization, the replacement of pork backfat (saturated fat) with sunflower oil can preserve the properties of meat batters and cooked products. Ad­ditionally, there is the advantage of using the current production process and the potential to obtain healthier, more nutritious meat products due to the lipid profile of vegetable oil. https://www.food.actapol.net/volume23/issue2/9_2_2024.pdf fat replacer sunflower oil meat batter rheology stability texture eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-06-30 23 2 257 265 article Cristal Alejandra Ochoa-Chantaca 1 Julia Mariana MĂĄrquez-Reyes 1 RocĂ­o Yaneli Aguirre-Loredo 2 Alejandro Isabel Luna-Maldonado 1 Celestino GarcĂ­a-GĂłmez 1 Universidad AutĂłnoma de Nuevo LeĂłn, Facultad de AgronomĂ­a, Nuevo LeĂłn, MĂŠxico Centro de InvestigaciĂłn en QuĂ­mica Aplicada (CIQA), Saltillo, Coahuila, MĂŠxico Background. Kombucha is a fermented beverage with a very low alcohol concentration. It can be brewed with different substrates, which influence its functional properties. Methods. The present study elaborated and characterized kombucha based on Moringa oleifera and Aloe vera. Various combinations of A. vera (C: 100:0; T1: 50:50; T2: 75:25; T3: 25:75% W: W) and dextrose were mixed with a single concentration of M. oleifera, evaluating the antioxidant capacity, total phenolic compounds, pH, acidity and total sugars of the fermented product at 3, 6, 9, 12 and 15 days. Results. The percentage acidity and pH ranged between 1.0–1.9% and 2.2–3.2, respectively. At the end of fermentation, no statistical differences were found between treatments for total sugar concentrations (1893–2434 mg/L), total phenols, and antioxidant activity by ABTS, DPPH, and FRAP. However, an in­crease in DPPH radical activity (734–959 μM TE/mL), Fe oxidation in FRAP (36–83 μM TE/mL), and total phenolic concentration (7.8–9.3 mg GAE/ml) was observed. In contrast, a decrease in ABTS radical activity (786–562 mg TE/mL) is observed. Conclusion. The results suggest that using A. vera and M. oleifera is a good alternative for elaborating kombucha. https://www.food.actapol.net/volume23/issue2/10_2_2024.pdf Moringa oleifera Aloe vera fermentation kombucha antioxidants