eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-12-30 23 4 405 414 article Nguyen Ngoc Huong Anh 1 Nguyen Thi Kim Xuyen 1 Nguyen Hoang Thuy Quyen 1 Nguyen Hoang Yen Vi 1 Tran Ngoc Giau 1 Hong Van Hao 1 Ngo Van Tai 2 Nguyen Minh Thuy 1 Institute of Food and Biotechnology, Can Tho University, Vietnam School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand Background. Foam mat drying can be considered a simple and economically effective way compared to modern drying methods to produce powdered foods. Artemia biomass contains high nutritional content but was previously only used as food for aquatic animals. Materials and methods. This research aimed to use Artemia biomass as human food, with the foam drying technique implemented. Artemia foam was dried at different temperatures (65–80°C), with four common drying models applied. Results. Among the applicable models, the Logarithmic model was chosen as the most suitable model to describe and explain the drying process of Artemia powder (the highest R2, the lowest root mean square error and χ2, respectively, are 91.7–97.59%, 0.0619–0.0861 and 0.0049–0.0111). The sample reached a moisture content of about 4% to 5% in 2, 2.5, 3 and 3.5 hours when drying at gradually decreasing temperatures from 80°C, 75°C, 70°C and 65°C, respectively. The drying rate was determined by temperature, and the effective moisture diffusivity values (Deff) were calculated in the range of 9.285×10–12 m2/s to 1.065×10–11 m2/s, from Fick’s diffusion model. The activation energy value Ea was determined to be 26.94 kJ/mol according to the Arrhenius relationship. Conclusion. The sample was dried at 75°C for 2.5 hours and this temperature was chosen due to the short drying time, high nutrient content and bright colour. Artemia powder samples after drying had a low moisture content and an aw value of 4.46% and 0.22, respectively. High protein content was determined (79.93%) in the foam-dried Artemia powder. In addition, lipid content, carbohydrate, ash and water absorption capacity were also analysed (1.75%, 6.31%, 6.17% and 298.81, respectively). https://www.food.actapol.net/volume23/issue4/1_4_2024.pdf foam-mat drying Artemia drying rate mathematical modelling quality eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-12-30 23 4 415 422 article Selene Pascual Bustamante 1 MarĂ­a A. Trejo-MĂĄrquez 2 Cesar Leobardo Aguirre-Mancilla 1 Juan G. RamĂ­rez-Pimentel 1 MarĂ­a G. Vargas MartĂ­nez 2 Juan C. Raya-PĂŠrez 1 Instituto TecnolĂłgico de Roque, TecnolĂłgico Nacional de MĂŠxico, Celaya, Guanajuato, Mexico National Autonomous University of Mexico, Faculty of Higher Studies Cuautitlan, Posthaverst Laboratory of Plant Products, Assimilation Technology Center, Cuautitlan Izcalli, State of Mexico, Mexico Background. Chickpeas are known for their nutritional value, especially their carbohydrate and protein con­tent. However, they also contain certain non-nutritional compounds that can interfere with the absorption of nutrients. Therefore, it is necessary to optimize extraction methods to effectively remove these compounds. Materials and methods. The objective of this study was to optimize the extraction of saponins and trypsin inhibitors in the chickpea variety ‘El Patrón’ by ultrasonication and maceration using response surface meth­odology. Chickpea samples were treated with two extraction methods under different conditions: maceration at 25°C and 50°C for 24 and 48 h and ultrasonication at 25°C and 50°C for 30 and 60 minutes. The saponin, trypsin inhibitor and protein content in both the residual soaking water and the chickpeas were evaluated after the treatments. Results. Ultrasonication was more efficient in eliminating undesirable saponins and trypsin inhibitors, with a reduction of 30°C to 60%. In addition, a minor loss of less than 1% of soluble protein was observed. These findings suggest that ultrasonication is a promising alternative method for processing this legume. Conclusion. The results indicate that ultrasonication is the most effective method for the removal of non-nutritional compounds. It is a low-cost and environmentally friendly technology that facilitates the soaking of legumes. https://www.food.actapol.net/volume23/issue4/2_4_2024.pdf legumes non-nutritional compounds maceration ultrasonication soaking eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-12-30 23 4 423 437 article M Ubaid 1 Charanjiv Singh Saini 1 Department of Food Engineering and Technology, Sant Sant Longowal Institute of Engineering and Technology, India Background. Grape seeds, a major by-product of wineries, contain a high amount of protein and could po­tentially be exploited as a promising source of protein concentrate. There is a growing need to extract protein from vegetable sources, as opposed to animal sources, due to growing environmental concerns. Materials and methods. The protein concentrate was prepared from defatted grape seed meal by modify­ing the extraction pH at four levels i.e. 8, 9, 10, and 11. The effect of different pH levels on the amino acid composition and its structural, thermal, morphological and functional properties were studied. Results. The extracted grape seed protein concentrate resulted in a maximum yield and purity value of 12.23 ±0.23% and 55.66 ±0.15%, respectively, at different pH values. With an increase in the pH of grape seed protein concentrate, an increase in solubility, foaming stability and capacity, emulsifying capacity, and water and oil holding capacity were observed. In the flow properties of grape seed protein concentrate extracted at different pH levels, significant changes were observed in the loose bulk density, packed bulk density, true density, Hausner’s Ratio, Carr’s Index, and angle of repose of the protein concentrate. The SEM analysis re­vealed that protein in the pH-adjusted samples showed a more condensed and clustered shape. The grape seed protein concentrate extracted at pH 10 exhibited greater thermal stability, with a denaturation temperature of 104.23 ±2°C, in comparison to samples extracted at other pH levels. Conclusions. Adjusting the pH during the extraction process can be used as a promising technique to enhance the quality of grape seed protein concentrate, and has a variety of applications in various food formulations. https://www.food.actapol.net/volume23/issue4/3_4_2024.pdf grape seed protein concentrate amino acid thermal property functional properties eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-12-30 23 4 439 449 article Volodymyr I. Ladyka 1 Olexander L. Tymchenko 2 Nataliia V. Bolhova 3 Vasyl I. Tischenko 3 Nataliia V. Bozhko 4 Academician of the National Academy of Agrarian Sciences of Ukraine. Sumy National Agricultural University, Ukraine PhD student, Sumy National Agricultural University, Ukraine Department of Technology and Food Safety, Sumy National Agricultural University, Ukraine Department of Biophysics, Biochemistry, Pharmacology and Biomolecular Engineering, Medical Institute, Sumy State University, Ukraine Background. The purpose of this article is to study the functional-technological and culinary properties of beef obtained from the carcasses of bulls of different genotypes and to establish the influence of various methods of heat treatment on sensory indicators and product yield. Materials and methods. The subject of research was the meat of steers of the purebred Swedish breed, as well as its crossbreeds with the Hereford and Belgian Blue breeds grown in farm conditions in Sumy region, Ukraine. Results and discussion. All samples were characterized by high nutritional quality of beef. The fat con­tent was highest in Swiss×Belgian Blue 2.93 ±0.41%, which influenced the energy value of this meat: 113.61 kcal/100 g. There is a certain tendency to increase the WBC in the meat of crossbred steers (by 1.67% on average), both for total moisture and for the mass of minced meat. Muscle tissue from the neck of Swiss×Belgian Blue steers was distinguished by a lower intensity of color, compared to other groups due to the highest content of intracellular fat. It was found that minced meat from Swiss×Hereford and Swiss×Belgian Blue has a better (on average by 8.13%) emulsifying capacity compared to beef from the Swiss breed, and the emulsions themselves are characterized by greater stability. The Swiss×Belgian Blue cutlets received the highest scores for all organoleptic indicators, regardless of the cooking method. The sensory properties of all patties cooked in a microwave oven or electric grill were lower compared to cook­ing in a pan with oil. Conclusion. Based on the results obtained in the study of the functional-technological and culinary proper­ties of beef obtained from the steers of different genotypes regarding the influence of various methods of heat treatment on sensory indicators and cooking loss, it can be concluded that meat obtained from crosses is of high quality regarding to chemical and technological properties and has favorable sensory scores. https://www.food.actapol.net/volume23/issue4/4_4_2024.pdf steer meat functional properties genotypes cooking methods eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-12-30 23 4 451 466 article Minghuan Du 1 Jiaqi Liu 1 Yiting Zheng 1 Lili Feng 3 Jing Zhang 3 Yahong Wang 1 Hongli Zhou 1 Ke Sun 2 School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, China Department of Neurology, Jilin Central General Hospital, China Changchun Haobang Health Technology Co., Ltd, China Background. Cereal products have significant health benefits, and current research on them has focused on formulation processes and functionality. However, studies on the bioavailability and potential functional activities using digestive modeling combined with chemometrics have not been reported. Materials and methods. The bioaccessibility of the composite cereal meal replacement (CCMR) was evaluated by establishing the in vitro digestive model, using field emission scanning electron microscopy (FESEM), Fourier transform infrared spectroscopy (FTIR), in combination with chemometric methods such as dual indicator sequence analysis (DISA) and Pearson correlation analysis; potential functionality assess­ments included in vitro hypoglycemic potential, glycemic index (eGI) value, and predicted duration of satiety in humans. Results. The total digestibility of CCMR was 51.34 ±0.52%, with significant characteristics of variation in FESEM, FTIR and DISA before and after digestion; the total polyphenol content, total flavonoid content and antioxidant activity of CCMR were increased (p < 0.05) after digestion; the inhibition rate of α-amylase was 7.95 ±0.21%, α-glucosidase was 9.95 ±0.34%, eGI was 45.10 ±0.52, and the duration of satiety was 3.50 ±0.25 h. Conclusion. CCMR can be used as a low GI food for weight loss, diabetic patients and special medical popu­lation, the paper can enrich and extend the methodology for evaluation of cereal products by using digestive modeling, FESEM, FTIR and chemometrics methods. https://www.food.actapol.net/volume23/issue4/5_4_2024.pdf cereal beverage bioaccessibility functionality infrared spectrum field emission scanning electron microscopy eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-12-30 23 4 467 475 article Hanane Latifi 1 2 Hafida Zahir 1 Salah Laaraj 2 Hassan Latrache 1 Mostafa El Louali 1 Kaoutar Elfazazi 2 Laboratory of Industrial Engineering and Surface Engineering, Bio Interface And Bio Process Team, Faculty of Science and Technology (FST), Sultan Moulay Slimane University, BĂŠni Mellal, Morocco Laboratory of Agro-Food Sciences and Technologies of Tadla, Regional Agronomic Research Center Of Tadla (CRRAT), National Institute of Agronomic Research (INRA), BĂŠni Mellal, Morocco Background. Virgin olive oil is highly valued for its sensory attributes and health benefits, primarily due to its rich composition of monounsaturated fats, polyphenols, and tocopherols. However, during storage, oxida­tive processes can lead to the deterioration of these compounds, resulting in off-flavors, reduced nutritional value, and overall loss of quality. Material and methods. The aim of this work was to evaluate the impact of the fortification of virgin olive oil, obtained by harvesting olives of the Moroccan Picholine variety in a discontinuous system, with Ro­smarinus officinalis L. essential oil at three different concentrations (OOR1 = 0.025%, OOR2 = 0.05% and OOR3 = 0.1%) on the quality and oxidative stability of fortified olive oil during a year of storage. The quality evaluation (acidity, peroxide value) was carried out monthly. The K232, K270, polyphenol content and color assessments and a sensory evaluation were carried quarterly. Results. The results show that after adding Rosmarinus officinalis L. essential oil, the acidity and peroxide value of the olive oil decreased immediately, especially for OOR3 (0.87% oleic acid and 2.51 mequiv of O2/kg respectively) compared to the control. Fortification had a significant effect on quality parameters (free fatty acids, peroxide value, K232, K270, color assessment and sensory evaluation). However, polyphenol con­tent did not exhibit significant changes throughout the storage period. Conclusion. Overall, this study revealed a remarkable improvement in the quality of virgin olive oil after fortification with Rosmarinus officinalis L. essential oil. https://www.food.actapol.net/volume23/issue4/6_4_2024.pdf virgin olive oil Moroccan Picholine Rosmarinus officinalis L. essential oil oxidative stability eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-12-30 23 4 477 489 article Pavel DiviĹĄ 1 JaromĂ­r Pořízka 1 Michal Gross 2 LukĂĄĹĄ Fojt 1 Eva VĂ­tovĂĄ 1 Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Czech Republic Institute of Biophysics of the Czech Academy of Sciences, Brno, Czech Republic Background. The geographical authenticity of wine, often referred to as terroir, is crucial in determining its unique characteristics and quality. Terroir encompasses the environmental factors where the grapes are grown, including soil composition, climate, and topography. These factors influence the flavor, aroma, and overall profile of the wine, giving it characteristics that are unique to its region of origin. Establishing geo­graphical authenticity helps protect wine heritage, ensures quality control, and enhances market value. This study analyzed the phenolic, volatile, and elemental composition of wines with original certification (WOC) from the Modré Hory region (MH) and compared them with wines from other Morava wine regions. Materials and methods. The study analyzed 24 wines of the ‘Frankovka’ variety from the Morava wine region, with 12 of these wines originating from the MH region with WOC certification. The researchers used Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry, High-Performance Liquid Chromatography, Inductively Coupled Plasma Optical Emission Spectroscopy, and Inductively Cou­pled Plasma Mass Spectrometry techniques for the analysis. Results. Phenolic analysis revealed that MHWOC wines had significantly lower resveratrol levels, likely because of lower rainfall in the MH region. Volatile compound analysis reliably identified 38 substances, with MHWOC wines showing significant differences in the levels of ethyl octanoate, ethyl hexanoate, ethyl decanoate, and ethyl butyrate, attributed to unique production practices. Elemental analysis indicated higher Mg concentrations in MHWOC wines which were related to the region’s clay and loess soils, whereas other wines from the Morava wine region exhibited higher levels of Sc, Ti, Fe, K, V, and Y due to different soil compositions. Conclusion. This study highlights the influence of regional soil and climate on wine composition and the potential of these parameters for the geographical authentication of wine. Based on the analysis, principal component analysis (PCA) reliably distinguished MHWOC wines from other wines originating from the Morava wine region, thereby confirming their unique characteristics. https://www.food.actapol.net/volume23/issue4/7_4_2024.pdf terroir geographical authentication volatile compounds phenolic compounds elemental composition eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-12-30 23 4 491 502 article Nguyen T. N. Giang 1 Tran V. Khai 2 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 Background. Asparagus root (Asparagus officinalis L.) is one of the herbaceous by-products with potential for making added-valued food products, due to its excellent nutritional properties and flavor/fragrance. In order to maintain its quality, several drying methods were investigated to select an advanced one that could be widely applied in the processing of dried vegetable products. Materials and methods. A thin layer at 40–90°C using a thin-layer drying oven was investigated to study the thermal degradation kinetic of bioactive compounds, including vitamin C, phenolic, flavonoid, saponin and antioxidant capacity of dried asparagus roots. Linear and non-linear regression analysis (zero-, first and second-order) was employed to assess the parameters, which helped select the optimal model that accurately characterizes an efficient drying process for asparagus roots. Results. The first-order model was described for vitamin C degradation and matched the experimental data well. The decomposition of phenolic, flavonoid, saponin and antioxidant capacity followed the second-order model with the highest coefficient of determination value (R2 > 0.99) and the lowest root mean squared error (RMSE) value. Enhanced levels of bioactive compounds and antioxidant capacity notably slowed down the degradation of anthocyanins at a temperature of 70℃. Conclusion. This study reflected the thermal degradation kinetic for the drying process. The results could provide useful information for the optimizing the drying of asparagus roots with the aim being to obtain a product with high nutritive quality and bioactivity. https://www.food.actapol.net/volume23/issue4/8_4_2024.pdf antioxidant capacity bioactive compounds degradation kinetic models temperature eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-12-30 23 4 503 512 article Georgi Popski 1 Boryana Stefanova 1 Petko Minkov 1 Agricultural Academy, Research Institute of Mountain Stockbreeding and Agriculture,Troyan, Bulgaria Background. The biological and economic qualities (including morphological, biochemical and sensory properties) of Serbian plum cultivars are of interest for fruit production in the European Union countries. Studying their agro-biological and pomological properties can assist farmers in making informed choic­es. The research aims to characterise the Serbian plum cultivars ‘ÄŒačanska Rana’, ‘ÄŒačanska Lepotica’, ‘ÄŒačanska Najbolja’, ‘ÄŒačanska Rodna’ and ‘Valjevka’, as well as the local cultivar ‘Kyustendilska’. ‘Stan­ley’ was included as a control, and the study focuses on both biological and economic qualities under the agro-ecological conditions of the Troyan Mountain region. Material and methods. The study was conducted in an experimental plantation of the Research Institute of Mountain Stockbreeding and Agriculture (RIMSA), Troyan (42°53′N 24°43′E, altitude 420 m) from 2020 to 2022. Reproductive, biochemical and colour parameters were analysed. Results. The study established that the cultivars ‘ÄŒačanska Rana’ and ‘ÄŒačanska Najbolja’ produced the largest fruits, weighing 46–48 g, with relatively large stones, comprising 4–4.5% of the fruit’s weight. The fruit skin of all cultivars was characterised by a dark blue colour with shades of purple, blue, and dark blue. Among the cultivars, the ‘Stanley’ had the hardest skin, while ‘ÄŒačanska Najbolja’ had the softest. Similarly, the fruit flesh was the firmest in ‘Stanley’ and ‘ÄŒačanska Lepotica’. Yields depended entirely on changes in climatic conditions by year. The cultivar ‘ÄŒačanska Rodna’ is noted for its high content of soluble solids, polyphenols and anthocyanins, as well as a relatively high sugar content and a low acidity. These attributes make it suitable both for fresh consumption and processing. The cultivar ‘ÄŒačanska Najbolja’ is characterised by high sugar and acid content along with very low levels of soluble solids. Its taste is described as well-balanced and very pleasant. Conclusion. All studied cultivars are well-suited for cultivation under the conditions of the Troyan Mountain region. They produce large, flavourful fruits with a rich biochemical composition and are highly recom­mended for inclusion in plum growers’ assortment. https://www.food.actapol.net/volume23/issue4/9_4_2024.pdf biological properties fruits mountain region Troyan P. domestica L. eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-12-30 23 4 513 524 article Tran Minh Phuc 1 2 Tran Hong Quan 1 Do Thi Tuyet Nhung 3 Duong Thi Phuong Lien 1 Ha Thanh Toan 1 Department of Food Technology, Institute of Food and Biotechnology, Can Tho University Can Tho, Vietnam Faculty of Applied Biological Sciences, Vinh Long University of Technology Education, Vietnam Can Tho University of Technology, -Nguyen Van Cu, An Hoa Ward, Vietnam Background. Fermented tofu, a traditional product of Asian countries, is produced using Actinomucor ele­gans. The product is popularly consumed because of its unique nutrients, taste, and flavor. The fortification of tofu with purple sweet potato (PSP) can provide many health benefits, especially antioxidative properties. However, incubation conditions including temperature and relative humidity affect the growth of Actinomu­cor elegans, leading to changes in product quality. Materials and methods. In this study, the effects of various temperatures (25, 30, and 35°C) and relative humidities (75, 85, and 95%) on the fermentation of tofu supplemented with PSP were carried out. The nutri­ent composition, including moisture, protein, lipid, ammonia, glucose, and free amino acid contents, bioac­tive compounds (total phenolic-TPC, total flavonoid-TFC, and anthocyanin contents), antioxidant activity in terms of DPPH and ABTS radical scavenging activities, and inhibitory activity (IC50) were monitored. Results. The results indicate that tofu supplemented with PSP can be successfully catalyzed by Actinomucor elegans at a suitable temperature and relative humidity of 30°C and 95%, respectively. The pehtze contained 63.8% moisture, 15.36% protein, 9.43% lipid, 12.49% free amino acid, 0.05% ammonia, and 125.41 mg/g glucose. The TPC, TFC, and anthocyanin contents were 62.91 mg GAE/g d.w., 17.32 mg QE/g d.w., and 309.54 μg/g d.w., respectively. The DPPH and ABTS radical scavenging activities, and the IC50 value were 85.50 μmol TE/g d.w., 120.79 μmol TEAC/mg, and 6.61 mg/mL, respectively. Conclusions. Fermentation at 30°C and a relative humidity of 95% produced fermented PSP tofu with high nutrition, bioactive compounds, and antioxidant activity. https://www.food.actapol.net/volume23/issue4/10_4_2024.pdf Actinomucor elegans antioxidant purple sweet potato fermented tofu eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-12-30 23 4 525 535 article Weiya Shi 1 2 3 Liang Chen 3 Key Laboratory of Grain Information Processing and Control, Ministry of Education, Henan, China Henan Key Laboratory of Grain Photoelectric Detection and Control, Henan University of Technology, China College of Artificial Intelligence and Big Data, Henan University of Technology, China Background. Accurate detection of wheat freshness is important for ensuring the quality and safety of wheat products, thereby protecting the health and interests of consumers. Material and methods. This study integrates biophoton emission technology with advanced deep learning frameworks to transform the process of wheat freshness assessment. Leveraging the powerful feature extrac­tion capabilities of the ResNet architecture, we employ a multi-scale framework integrated with the Gaussian Context Transformer (GCT) attention mechanism. The MS-GCT-ResNet method presents a groundbreaking approach that not only enhances the accuracy and efficiency of wheat freshness discrimination but also dem­onstrates the potential for combining biophysical phenomena with cutting-edge Artificial Intelligence (AI) technologies for precision agriculture and food quality control. Results. This model enhances detection accuracy and adaptability, offering a powerful technique for the rap­id and precise evaluation of wheat freshness. Its effectiveness is validated using years of wheat sample data. Based on the experimental results, MS-GCT-ResNet achieves a recognition accuracy of 93.6%. Compared with traditional CNN and ResNet models, the recognition accuracy increases by 1.9% and 1.1%, respectively. Conclusion. MS-GCT-ResNet is a highly promising, non-invasive, and efficient technological advancement capable of quickly and accurately assessing wheat freshness. This method holds immense potential to revo­lutionize the agriculture and food processing industries. https://www.food.actapol.net/volume23/issue4/11_4_2024.pdf wheat freshness biophoton emission attention mechanism multi-scale detection