eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-09-30 23 3 273 290 article Katri Gasparin 1 Carolina Saori Yamashita Shimada 1 Marsilvio Lima de Moraes Filho 2 Maria Thereza Carlos Fernandes 1 Fernanda Silva Farinazzo 1 Carolina Saori Ishii Mauro 1 Sandra Garcia 1 Department of Food Science and Technology, State University of Londrina, Brazil Department Technology, State University of MaringĂĄ, Brazil Background. Ripened cheeses undergo maturation periods during which biochemical changes occur, result­ing in specific sensory characteristics in the final product. One crucial aspect of these changes is proteolytic reactions. The introduction of proteolytic microorganisms can significantly shorten the maturation time. Fur­thermore, probiotic microorganisms, due to their proteolytic activity, can contribute to both the technological process and the health effects of cheese production, providing consumers with added benefits. Turmeric, known for its phenolic pigments, which are responsible for its yellow color, can be added to foods to enhance their antioxidant activity. Proteolytic and probiotic microorganisms can reduce the maturation time of ripened cheeses. These microorganisms can also be used to assess how turmeric affects the sensory characteristics and health benefits of the cheeses. This study explored the enhancement of Minas cheese, cured for 60 days, by incorporating turmeric extract into the milk. The addition of E. faecium and L. helveticus was intended to improve the cheese’s nutritional, sensory, and physicochemical properties. Material and methods. Evaluation of the effects of adding E. faecium, L. helveticus and turmeric extract to ripened Minas cheese for up to 60 days. Three treatments were performed: cheese with the addition of starter culture only (Control), cheese with added E. faecium and L. helveticus (T1); and cheese with added E. faecium, L. helveticus and turmeric extract (T2). During maturation, analysis of centesimal composition, pH, titratable acidity, microbiological counts of viable cells, curcumin content, total phenolics, antioxidant activity (DPPH, ABTS+·and FRAP), extent and depth of proteolysis indexes (EPI and DPI), separation of polypeptides by molecular mass using SDS-PAGE and sensory analysis were carried out. Results. There were differences in the centesimal composition parameters for all treatments during matura­tion. There was a reduction in pH values during maturation, reaching 4.7 to 4.8 after 14 days. The titratable acidity showed a progressive increase during maturation, reaching up to 1.3 g lactic acid·100 g–1 of cheese. The cheeses had E. faecium counts between 7 and 8 log CFU·g–1 during the entire ripening period. For total phenolics, T2 cheeses showed 174.29 ±0.46 mg GAE·100 g–1, a significant increase (p ≤ 0.05) when compared to the other treatments. Treatment T2 showed an increase in curcumin content during maturation, reaching 0.01 ±0.00 g·100 g–1 from 45 days with a significant increase (p ≤ 0.05) in antioxidant activity. The proteolysis extension index of the three treatments was 12% at 60 days. The depth index showed values of 7.78% for the T1 treatment and 6.78% for the T1 and T2 treatments at 60 days. The electrophoretic profiles by SDS-PAGE of the three treatments, after 30 days, showed similarities. For sensory acceptance, the control and T1 treatments presented global acceptance scores between 7 and 8, and the T2 treatment between 6 and 7. Conclusion. The findings suggest that the ripened Minas cheese received satisfactory acceptance from poten­tial consumers and could be a beneficial addition to the diet. When consumed regularly as part of a balanced diet and combined with exercise, it could enhance health. The addition of turmeric increased phenolic content and antioxidant activity, which remained at satisfactory levels after 60 days. https://www.food.actapol.net/volume23/issue3/1_3_2024.pdf antioxidant curcumin fermentation probiotic proteolysis eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-09-30 23 3 291 300 article Le Thi Kim Loan 1 Bui The Vinh 2 Ngo Van Tai 3 Faculty of Agriculture and Food Technology, Tien Giang University, Vietnam Faculty of Post-Graduate, University of Cuu Long, Vietnam School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand Background. Chrysalidocarpus lutescens fruit is considered high in antioxidant compounds. However, its use in food products is limited due to its bitterness. One of the ideal products that could be produced from this fruit is a sugar-coated product. Materials and methods. This research aimed to find the optimum conditions for processing a soft sugar-coated Chrysalidocarpus lutescens fruit with high levels of antioxidant compounds and acceptable sensory properties. Response surface methodology (RSM) was used to optimize the various conditions, including blanching time (5–15 minutes), sugar addition (35–45%), and mild heating time (45–55 minutes). A Box- -Behnken design with 15 runs and three center points was conducted. Data obtained from RSM were sub­jected to analysis of variance (ANOVA) using a second-order polynomial equation. Results. The results show that the model fit was significant (p < 0.05) for antioxidant compounds with a high coefficient of correlation (R2 > 80%). There was also a satisfactory correlation between actual and predicted values. The optimum conditions were found at a blanching time of 8.4 min, sugar addition of 39.8%, and mild heating for 49.8 min. Under these conditions, the optimal sample has a higher acceptance score than that produced by the traditional method. Conclusion. This finding could be useful for upscale production of a sugar-coated Chrysalidocarpus lute­scens fruit and has the potential to increase the techno-economic value of this fruit. https://www.food.actapol.net/volume23/issue3/2_3_2024.pdf Chrysalidocarpus lutescens sugar-coated product optimization response surface methodology eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-09-30 23 3 301 314 article Setya Budi Muhammad Abduh 1 Nurwantoro Nurwantoro 1 Sri Mulyani 1 Rafli Zulfa Kamil 1 Ahmad Ni’matullah Al-Baarri 1 Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia Background. Locally produced and domestically processed intact real foods such as potatoes are considered good choices to maintain food security and sustainability. In Indonesia, potato processing begins on the farm with grading that is done visually based on size and dimensions. Unfortunately, the nutritional properties of graded potatoes and their processing performance under domestic processing techniques – namely steaming, baking, and microwave heating – has not been widely studied. Therefore, this study aimed to evaluate the nutri­tional properties and the performance under steaming, baking, and microware heating of Indonesia MZ potatoes. Material and methods. After being graded, cleaned, and sorted, MZ potatoes were characterized by weight, dimension, color distribution, and chemical properties. The processing time under steaming, baking, and microwave heating techniques was then optimized. Subsequently, the processed potatoes were characterized by their chemical, textural and starch hydrolysis properties. The data were analyzed by means of analysis of variance, but the weight, dimensions and color distribution of the raw potatoes were analyzed by means of principal component analysis. Results. The results revealed that commercial grading does affect potato weight and dimensions but does not affect chemical properties. Regarding processing, the greater the size of the potato, the longer the time re­quired to process it, regardless of the techniques. At a given commercial grade, the processing time was found to be longest for steaming, followed by baking and then microwave heating. Processing techniques had an impact on the starch hydrolysis of all grades, the protein content of B, D, E grades, and the moisture content of C, D, and E grades. Hence, the smaller the potato, the more susceptible it is to processing. The processing techniques had an effect on the hardness of grades D and E, and the gumminess of grade E. Conclusion. These findings contribute to a deeper understanding of how potato size, grading, and processing methods collectively influence their nutritional attributes and textural properties, providing valuable insights for both the agricultural and food processing industries. https://www.food.actapol.net/volume23/issue3/3_3_2024.pdf potatoes grades processing techniques starch hydrolysis nutritional properties eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-09-30 23 3 315 325 article Sukrita Punyauppa-Path 1 Srisan Phupaboon 2 Farah J. Hashim 3 Pongpat Kiatprasert 1 Nattamai Supawannaviwat 4 Papatchaya Kontongdee 5 Parichat Phumkhachorn 4 Pongsak Rattanachaikunsopon 4 Department of Mathematics and Science, Faculty of Agriculture and Technology, Rajamangala University of Technology, Tambon Nokmoung Surin, Thailand Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Thailand Department of Biology, College of Science, University of Baghdad, Iraq Department of Biological Science, Ubon Ratchathani University, Thailand Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand Background. There is a growing interest in harnessing bioactive peptides derived from food-grade raw ma­terials, especially for the development of functional foods. Tempeh milk protein hydrolysates (TMPHs) are interesting sources of bioactive peptides. In the current study, TMPHs were characterized by their bioactive peptides, dietary polyphenols and antioxidant activity. Material and methods. TMPHs were made from Rhizopus oligosporus fermented tempeh with fermenta­tion times of 0, 1, 2, 3 and 4 days, designated as TMPH0, TMPH1, TMPH2, TMPH3 and TMPH4, respective­ly. The morphological appearance of tempeh was examined by scanning electron microscopy. The analyzed characteristics of TMPHs were physicochemical properties, total soluble proteins (TSP), trichloroacetic acid (TCA)-soluble peptides, bioactive peptides, antioxidant activity, total phenolic compounds (TPCs) and total flavonoid compounds (TFCs). Results. The morphological appearance and microstructure of tempeh with varied fermentation times were different under SEM due to the growth of R. oligosporus. The pH of TMPHs remained constant at 7 for samples with fermentation times of 0, 1 and 2 days and continuously decreased for those fermented for 3 and 4 days. However, total acidity continuously increased from the first day of fermentation. TMPH3 had the highest level of total soluble proteins and trichloroacetic acid (TCA)-soluble peptides. SDS-PAGE analysis demonstrated that TMPHs consist of various protein fractions with large molecular weights from 25 kDa and with lower molecular weights. Their SDS-PAGE patterns were different, indicating protein alteration during fermentation. In DPPH and ABTS assays, TMPH3 exhibited the strongest antioxidant activity. These results agreed with those from the analysis of total phenolic compounds (TPCs) and total flavonoid compounds (TFCs) showing that TMPH3 had the highest TPC and TFC. Conclusion. This study demonstrates that TMPHs possess the capability to yield bioactive peptide-derived proteins with active biological properties, a favorable degradation mechanism, and enhanced bioaccessibility, making them suitable for use in the production of functional foods. https://www.food.actapol.net/volume23/issue3/4_3_2024.pdf fermented soybeans soybean milk vegan food plant protein hydrolysate antioxidant peptides isoflavones eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-09-30 23 3 327 336 article Azucena Olvera Ortiz 1 Landy HernĂĄndez RodrĂ­guez 2 Consuelo Lobat Calleros 2 Ofelia Sandoval Castilla 3 Eleazar Aguirre Mandujano 3 Posgrado en Ciencia y TecnologĂ­a Agroalimentaria, Departamento de IngenierĂ­a Agroindustrial, Universidad AutĂłnoma, Texcoco, MĂŠxico Departamento de Preparatoria AgrĂ­cola, Universidad AutĂłnoma Chapingo, Texcoco, MĂŠxico Departamento de IngenierĂ­a Agroindustrial, Universidad AutĂłnoma Chapingo,Texcoco, MĂŠxico Background. The aim of the study was to determine changes in the physicochemical and rheological proper­ties, antioxidant activity and sensory attributes of stirred yogurts containing hawthorn composite (HC). Materials and methods. In this study, the peel and pulp of hawthorn were used to obtain a composite which was incorporated into stirred yogurts in different concentrations (0.0 to 0.5% w/w) coded as Y0, Y0.1, Y0.3 and Y0.5. Acidification kinetics during yogurt production were evaluated, as well as sensory attributes at day 5 of storage, antioxidant capacity, physicochemical and rheological properties at days 1 and 21. Results. Addition of 0.5% HC decreased the fermentation time from 8 (Y0) to 5.80 h (Y0.5). The incorpora­tion of HC generated higher protein, ash, and fiber concentrations in the yogurts. The syneresis of the yogurts with added HC decreased by 18.0% compared to Y0. The flow behavior of the yogurts was described by the Ellis model (R2 = 0.99), where η0 and λ exhibited higher values as the HC concentration increased. The highest percentage of inhibition was 53 ±1.50 % (Y0.5), and the lowest was 39.57 ±0.62 % (Y0), maintaining antioxidant activity at the end of storage. Yogurts Y0.1 and Y0.3 obtained an overall acceptability of 3.92 ±0.79 and 4.12 ±0.72 on a 5-point scale. Conclusion. These results suggest that hawthorn composite (HC) can serve as a functional ingredient in fermented dairy products such as stirred yogurt. The addition of HC reduced total fermentation time and improved the yogurt’s physicochemical, antioxidant and sensory properties. https://www.food.actapol.net/volume23/issue3/5_3_2024.pdf sensory attributes hawthorn fruits antioxidant ability syneresis rheology eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-09-30 23 3 337 344 article Clara Espinoza Silva 1 Judith De la Cruz 2 Wiilfredo Mamani 2 Omar Flores Ramos 1 Edgar Rojas Zacarias 1 Greta Hinostroza QuiĂąonez 1 Grupo de Investigaciòn de Ciencia y TecnologĂ­a de Alimentos Funcionales de la Universidad Nacional del Centro del PerĂš, El Tambo Huancayo, PerĂš Facultad de Ingenieria en Industrias Alimentarias, Universidad Nacional del Centro del PerĂş, El Tambo Huancayo, PerĂš Background. The effect of saponin nanoparticles from Chenopodium quinoa Willd. on MC-F7 (breast can­cer) cell lines was evaluated. The ionic gelation method with chitosan and pentasodium tripolyphosphate was used to synthesize nanoparticles. Saponins were extracted from quinoa industry residues using ultrasound. Materials and methods. The effect of pH (5, 6, 7) and pentasodium tripolyphosphate concentration (1, 2 and 3 mg/mL) was evaluated; the treatment with pH 6 and pentasodium tripolyphosphate concentration of 3 mg/mL obtained the best encapsulation efficiency. The nanoparticles had a Z potential of –32.9 V, a polydis­persity of 0.282, and a particle size of 758.75 nm. The cytotoxicity of these nanoparticles formed in MC-F7 cells was tested and an IC50 value of 4.5 ug/mL was obtained. Conclusion. The in vitro cytotoxic activity of Chenopodium quinoa Willd. saponin nanoparticles in MCF-7 cells was demonstrated using chitosan and pentasodium tripolyphosphate as a cross-linking material at a con­centration of 3 mg/mL and pH 6, with an IC50 value of 4.5 mg/mL. These findings suggest its potential high bioactivity, which should be followed by further in vitro studies on cellular and molecular effects on cancer and normal cells. https://www.food.actapol.net/volume23/issue3/6_3_2024.pdf ionic gelation saponin nanoparticles anticancer eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-09-30 23 3 345 356 article Jakub MichaĹ‚ Kurek 1 Ewelina KrĂłl 1 Halina Staniek 1 Zbigniew Krejpcio 1 Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, PoznaĹ„ University of Life Sciences, Poland Background. Iron, zinc, copper, and chromium status is often disturbed in the course of metabolic diseases, including type 2 diabetes mellitus. This brings about alterations and abnormalities in the absorption, distribu­tion, and excretion of certain elements and in turn, is responsible for further progression of the disease. This study aimed to evaluate the effects of a high-fat diet supplemented with a combination of steviol glycosides (stevioside or rebaudioside A), L-arginine (two levels), and chromium(III) (two levels) on trace element (Fe, Zn, Cu, Cr) content in the liver and kidneys of rats with induced type 2 diabetes. Materials and methods. The experiment was carried out on 110 rats, of which 100 were induced with mild type 2 diabetes with high-fat diet feeding and intraperitoneal streptozotocin injection. Afterward, the dia­betic animals were divided into 10 groups and received either a high-fat diet, a high-fat diet with metformin (0.3%), or a high-fat diet supplemented with a combination of steviol glycosides (stevioside or rebaudioside A, 2.5%), L-arginine (2% or 4%), and chromium(III) (0.001% or 0.005%) for 6 weeks. The Fe, Zn, Cu, and Cr content in tissues was determined after microwave mineralization of samples and then using the atomic absorption spectroscopy (AAS) method. Results. Induced hyperglycemia disturbed several tissular trace element levels in the liver and kidneys of type 2 diabetic rats. Combined supplementary factors, such as the type of steviol glycoside or levels of either L-arginine and/or chromium(III), were able to mitigate some alterations of trace elements, while some par­ticular combinations of experimental factors even increased certain trace elements content in the analyzed internal organs of rats. Conclusions. Mild hyperglycemia disturbs trace element (Zn, Cr) balance by shifting trace element concen­trations in the critical organs (liver, kidneys) in type 2 diabetes rats. Supplementary agents can independently, or in certain combinations, mitigate some trace element alterations or even cause further changes in their con­centrations in the liver or the kidneys. The metabolic significance of these alterations is not fully understood and warrants further studies. https://www.food.actapol.net/volume23/issue3/7_3_2024.pdf stevia steviol glycosides L-arginine chromium trace elements diabetes eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-09-30 23 3 357 369 article Duong Thi Phuong Lien 1 Bui Thi Loan 1 Duong Kim Thanh 1 Phan Thi Thanh Que 2 Nhan Minh Tri 2 Food Technology Department, Institute of Food and Biotechnology, Cantho University, Vietnam Post-Harvest Technology Department, Institute of Food and Biotechnology, Cantho University, Vietnam Background. Roasting is the best choice for seeds to develop flavor, color, texture, and palatability. The roasting process also increases the antioxidant activity in roasted products. All these changes are mainly af­fected by roasting temperature and time. This research aims to determine the appropriate roasting temperature and time for jackfruit seed to increase the use value of the underutilized waste part of jackfruit. Material and methods. The jackfruit seeds came from Thai jackfruits harvested from Hau Giang province, Vietnam. Jackfruit seed slides were roasted in a rotary drum roaster at temperatures of 160, 170, and 180°C for 30, 40, and 50 minutes after oven-drying for 90 minutes at 60°C. The functional properties, pasting properties, thermal properties, total phenolic content (TPC), antioxidant activity expressed through 2,2-diphenyl-1-pic­ryl-hydrazyl (DPPH) free radical scavenging, and the sensory attributes of the roasted samples were analyzed. Results. Roasting temperature and time significantly affected the quality of roasted jackfruit seed powder (RJSP). The high roasting temperature and time decreased bulk density (BD), tapped density (TD), foam ca­pacity (FC), foam stability (FS), and viscosity properties of the powder. On the contrary, TPC, DPPH free radi­cal scavenging, pasting temperature, and enthalpy for gelatinization significantly increased. A notable result was the formation of a chocolate aroma, notably when roasting jackfruit seeds at 170°C for 40 minutes. RJFS then exhibited high TPC (5.54 mg GAE/g) and antioxidant activity (DPPH free radical scavenging of 79.02%). Conclusion. Temperature and time are important factors for the roasting process. Roasting jackfruit seed at 170°C for 40 minutes enhanced the chocolate aroma, antioxidant activity, and suitable functional properties for chocolate products. https://www.food.actapol.net/volume23/issue3/8_3_2024.pdf antioxidant activity pasting properties roasting sensory attributes temperature thermal properties eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-09-30 23 3 371 378 article Agata Jankowska 1 Krystyna Szymandera-Buszka 1 Department of Gastronomy Science and Functional Foods, PoznaĹ„ University of Life Sciences, Poland Introduction. In many countries worldwide, food fortification programs with iodine are carried out to mini­mise the risk of a deficiency of this element in the diet. However, preliminary studies have shown correlations between antioxidant activity and iodine content. Aim. The aim of this study was to examine the use of cauliflower and carrots as matrices for potassium iodide (KI) and potassium iodate (KIO3) at different concentrations. It was hypothesised that iodine compounds and their concentrations affect the antioxidant activity of fortified cauliflower and carrots. Material and methods. The study tested variable iodine concentrations: 0.023; 0.23; 0.77; 1.30; 2.30 and 3.0 mg KIO3 or KI/100 g. These iodine concentrations were applied to two varieties of carrot and two varie­ties of cauliflower. After the fortification process and 60, 120, 180, 240, and 320 days of storage, the iodine content was determined. Additionally, after 320 days of storage, the antioxidant activity of all vegetable sam­ples was analysed (based on two free radicals scavenging indices, the DPPH scavenging capacity (DPPH•) and the ABTS scavenging capability (ABTS•+)). Results. Covariance between the iodine compound (KI/KIO3) and the ABTS•+ and DPPH• test results of forti­fied carrots and cauliflower was noted. For the samples of dried carrots and cauliflower with iodine concen­trations from 0.23 to 3.0 mg kg−1 of KI or 0.23 to 1.30 mg kg−1 of KIO3, the free-radical scavenging capacity indices were similar to those for samples not fortified with iodine. However, for the samples of both carrots and cauliflower with KIO3 at 2.30 to 3.0 mg kg−1, the capacity to terminate ABTS•+ and DPPH• was lower than in samples without iodine. This was especially true after storage. Conclusions. Cauliflower and carrots can be good iodine matrices. However, to maximise free radical scav­enging indices, iodine should be fortified at concentrations of up to 2.30 mg kg−1. https://www.food.actapol.net/volume23/issue3/9_3_2024.pdf iodine fortification cauliflower carrot antioxidant activity eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-09-30 23 3 379 398 article Ting Li 1 Guowei Shu 1 Chunji Dai 1 Jie Kang 2 Yu Liu 3 Chao Shan 3 School of Food Science and Engineering, Shaanxi University of Science & Technology, China Shaanxi Institute of Product Quality Supervision and Inspection, China Shaanxi Heshi Dairy Co., Ltd., China Background. Water kefir is a kind of beverage from a brown sugar solution fermented by water kefir grains. It has probiotic functions and unique flavour, and is widely popular in the international market. However, there are few comparative studies on water kefir grains sourced domestically and internationally. Therefore, the purpose of this study was to compare the fermentation performance and metabolites of 6 different water kefir grains from different sources in brown sugar water, in order to provide a theoretical basis for subsequent functional studies and to identify advantages for the development of water kefir. Methods. The fermentation characteristics of 6 kinds of water kefir grains (HY, GS, LS, SJ, JW, M339) were studied by measuring the wet weight of water kefir grains and the pH value, acidity, polysaccharide yield and anti­bacterial activity of the fermentation solution. Then the metabolites were analysed by GC-MS. Finally, an orthog­onal partial least squares discriminant score (OPLS-DA) was used to identify the differences among the groups. Results. Among the 6 kinds of water kefir grains, JW had the fastest proliferation, SJ produced more acid and its fermentation broth had the best inhibition effect on E. coli, and the yield of exopolysaccharides of LS was the highest. A total of 131 metabolites were detected in 6 kinds of water kefir, including 22 kinds of carbohydrates, 35 kinds of esters, 29 kinds of acids, 10 kinds of alcohols, 8 kinds of nucleosides, 6 kinds of amino acids, 4 kinds of ethers and aldehydes, and 17 kinds of other organic compounds. OPLS-DA showed significant variation among different water kefir groups. Conclusion. Determination of several important indicators of water kefir grain fermentation and GC-MS analysis of metabolites can clearly identify the differences of water kefir grains from different sources, which is conducive to its targeted development and utilisation. https://www.food.actapol.net/volume23/issue3/10_3_2024.pdf water kefir grain fermentation performance metabolites gas chromatography-mass spectrometry