This study investigated the utilization of white oyster mushrooms (Pleurotus ostreatus) and soy protein isolate in developing vegetarian sausages. Two formulations were evaluated: a control (100% mushrooms) and an experimental (80% mushrooms, 20% soy protein isolate). Sensory assessment using a 5-point hedonic scale with 25 trained panellists revealed no significant differences (p > 0.05) in aroma, taste, texture, or colour between formulations. Chemical analysis indicated that the experimental sample showed a significant increase in protein content from 0.42% to 2.24%, though this still falls short of the Indonesian National Standard (SNI 3820:2015) minimum requirement of 8% for sausages. Moisture, fat, and ash content were comparable between formulations and within SNI limits. Carbohydrate content was slightly lower in the experimental sausages but presumably exceeded the SNI minimum. Microbiological testing demonstrated that both formulations met safety standards, with total plate count, coliform count, and Salmonella levels well below the limits set by SNI 3820:2015. Cost estimation revealed that the vegetarian sausages had a lower selling price compared to traditional meat sausages, offering an economically viable alternative. This research highlights the potential of mushrooms and plant proteins in developing nutritious, safe, and cost-effective meat alternatives though further formulation improvements are needed to meet protein content standards for sausage products.
Feeding our microbiome involves understanding the complex interactions between diet and diverse microbial communities residing in the human gut. The gut microbiota plays a crucial role in maintaining health, and its composition can be influenced by dietary components such as dietary f ibres. Therefore, this article presents knowledge on the relationship between different diets and the microbiome and focuses on the current understanding of dietary fibres and their role in shaping the microbiome. The reader will gather information about the role of the microbiome in health and disease status and the composition of the eubiotic and dysbiotic microbiota. Finally, this article focuses on microbial secondary metabolites, particularly shortchain fatty acids, with outstanding effects on health status.
Well-characterized, genetically stable starter cultures are used to produce safe fermented dairy products of consistent quality. Lactic acid bacteria play several roles in cheese production. The lactic acid produced influences the firmness of the curd, the yield, and the rheological properties of the cheese. Starter cultures contribute to the formation of flavour and aroma compounds in the product. The aim of the research is to select and determine the technological aspects of lactic acid bacteria isolated from fresh traditional cheese varieties, which could potentially be used as cheese starter. The 13 strains of the more than 50 lactic acid bacteria studied showed different proteolytic activities and moderate acidifier capacity, contributed to the suppression of pathogenic or spoilage bacteria, and, with cell autolysis, accelerated cheese ripening through the release of enzyme. There are species that convert non-carbohydrate compounds into aroma compounds such as diacetyl. The identified bacteria are Lactiplantibacillus pentosus Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, and Lactiplantibacillus argentoratensis. Based on the results, we can confirm that some of the lactic acid bacteria isolated from fresh cow and goat milk cheese can be potentially applied as starter cultures in cheese production such as Lacticaseibacillus paracasei L13C, Lactiplantibacillus pentosus L10G, Lactiplantibacillus plantarum L7C, and Lactiplantibacillus argentoratensis L2C.
The aim of our research was to produce a lavender-flavoured beer belonging to the Blonde Ale category, which can have a positive physiological effect on the consumer. Two flavouring methods were investigated: the addition of lavender flowers (control) during hop boiling and the addition of β-CD lavender essential oil microcapsules (LEO-β-CD) obtained from the essential oil of the lavender flower before the final beer bottling. The physicochemical and sensorial properties of beer samples were studied in terms of the concentration of β-CD microcapsule that gave the most pleasant taste to our consumer target group, as well as the amount of LEO-β-CDs required during dosing and safety for the consumer. The effectiveness of the preparation of microcapsules and the dosage concentrations were examined with GC-MS method using the concentration of linalool as the main essential oil component.
In this study, a multisensory system was built to evaluate the effect of the temperature, humidity, the concentration of carbon dioxide and ammonia on pig weight gain. During the experiment, RGB-based image analysis provided body weight information of 22 pigs over a three-month period. In the experiment, two cameras were set to obtain pictures, and the resulting data showed high correlation. Pearson’s and Spearman’s correlation was calculated between the body weight and the monitored environmental parameters. Results showed that temperature negatively correlates with the body weight, while CO2 and NH3 have a positive correlation. In this study, humidity, random effect, and changes in temperature had slightly negative but not significant correlation with body weight gain. Multiple linear regression showed that temperature and humidity had a significant effect on the body weight gain of the pigs, while the effect of the NH3 was also noticeable. Our results proved that image-analysis-based weight evaluation is a powerful tool in precision livestock farming and that environmental conditions have a significant effect on pigs’ production.
This study sought to evaluate the potential benefits of tropical horticultural fruit waste, its bioactive composition, and possible reasons for its underutilization and to provide comparative knowledge that could be adopted for pharmaceutical, culinary, and therapeutic purposes. Guava seed was found to be richer in β-sitosterol as compared to extracts from the seeds of pawpaw, soursop, passion fruit, pumpkin, mango, grape, tomato, and orange. The sweetness-inducing effect of miraculin from “miracle fruit” and its effect on TAS1R3 and TAS1R2 taste receptors were evaluated. Upon a critical study of existing research data, this study has found the identification of bioactive composition and active ingredient as insufficient in boosting utilization of fruit waste and faulted the relatively low adoption of research findings by consumers and food processing to be due to limited research and awareness on possible methods of processing horticultural waste into readily available, commercializable forms.
This research was designed to propose a report on fermentation metabolomics of CTC (crush-tear-curl) tea wine (TW), a yeast-fermented broth of sugared CTC black tea infusion. The gas chromatography-mass spectrometry analysis of the tea wine revealed the presence of thirty-five metabolites, including the major compound glycerine with some potential antioxidant molecules and other bioactive agents (4H-pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-; furfural; furfuryl alcohol; succinic acid; levulinic acid; palmitic acid; tyrosol, pyruvaldehyde; and 1-hexadecanol). The role of metabolites in the physicochemical, biochemical, and medicinal properties of TW has been discussed. Biomolecules responsible for the flavour of TW were as follows: glycerine derivatives; pyruvaldehyde; furfural; furfuryl alcohol; acetic, levulinic, succinic, and palmitic acids, etc. – which might develop a sweet, caramel-like, astringent, slightly sour and wine-like flavour and taste. Furthermore, on the basis of yeast metabolism, possible biosynthesis pathways of metabolites were designed aiming for fermentation metabolomics. The outcome of this study cross-verified physicochemical, biochemical, and medicinal properties of TW suggesting its acceptability. As the fields of both wine research and tea science continue to evolve, the findings of this study may encourage fermentation technology for product development from tea that may also boost the growth of the tea industry.
The shortcomings encountered from the use of conventional methods of refining draw considerable attention when it comes to the processing of edible oils. The present invention to this effect is the usage of membrane technology, which stands out as a suitable alternative, as it offers significant advantages such as minimal chemical additions, low energy consumption, and the retention of nutrients and other desired components. This paper seeks to ascertain the quality of edible oil extracted by different solvents, refined via membrane filtration. Amounts of 25 mL of crude oil sample were extracted with three different solvents (n-hexane, ethanol, and n-hexane-ethanol blend) from seeds of Hildegardia barteri (Mast.) Kosterm. and were refined using a micro-filter of pore size of 0.45 µm and an ultrafiltration membrane with 50 kDa cut off before bleaching and deodorizing to obtain table oil. Proximate composition and elemental analyses were carried out on the table oil samples produced and compared with food-grade standards. Results obtained showed 0.133–0.53% moisture content, 0.04% ash, 98.90–99.67% ether extract, 0.23% carbohydrate, and elemental compositions of 51.60–55.00% C, 6.12–6.30% H, 6.21–6.28% O, 0.01–0.02% N, and 13.0–15.0% P for edible oil samples. The findings of this study indicate that edible oil produced from the seeds of H. barteri via membrane technology yields good-quality oil for commercial production, except for the need to enhance further reduction of phosphorus content.
Roselle calyces (Hibiscus sabdariffa L.) were evaluated through a critical study of existing research works on health benefits, mineral compositions, bioactive compositions, mechanisms, and possible research gaps. The use of roselle calyces as an alternative to synthetic food dyes, addressing growing global challenges of overweight, obesity, and cardiovascular diseases, was evaluated and encouraged. Studies indicate the attenuation of obesity by chlorogenic acid (the predominant phenolic compound in roselle calyx) via mechanisms associated with the UCP-1 and PGC-1α pathways, resulting in reduced blood lipid levels, reduced fat accumulation in the liver, and increased thermogenesis through fat metabolism. Minimum inhibitory concentration (MIC) of known bacteria and fungi, such as Listeria monocytogenes, Escherichia coli, Bacillus cereus, Salmonella typhimurium, Candida tropicalis, and Candida krusei, were studied. More research, however, needs to be conducted on organic acids present in roselle calyces to look into their possible applications and maximize their possible benefits.
This study was aimed at determining the mineral and anti-nutritional properties of naturally fermented millet and pumpkin leaf flour blends. The millet grains were allowed to ferment spontaneously for 24 hrs and 48 hrs and were processed into flour. Dried pumpkin leaves were blended into flour and substituted using D-optimal mixture design, which resulted in ten experimental runs. The mineral content and the anti-nutritional properties of the flour blend formulation were analysed. Duncan’s multiple range test was used to evaluate the mean at p < 0.05 with SPSS version 21.0. Significant differences were observed in the mineral and anti-nutritional composition of the fermented millet and pumpkin leaf flour blends at 24 hrs and 48 hrs of fermentation time respectively. Calcium, potassium, and iron content increased significantly (p < 0.05) with increasing the amount of pumpkin leaf flour in the flour blends. The values for tannins and total phenolic composition ranged from 0.089 to 0.162% and from 0.075 to 0.120% for 24 hrs and from 0.080 to 0.141% and from 0.060 to 0.120% for 48 hrs of fermentation time respectively. Results showed that fermentation technique could be used to enrich the nutritional and bioactive potential of millet.
This experiment was conducted to appraise the role of the curing phytohormone treatment and storage method in the postharvest microbial decay of ware potatoes during storage. The study was designed as a Split-Split-Plot Design (SSPD) in which the curing period was placed in the main plot, and the storage method and the phytohormone were put in subplot and sub-sub-plot respectively. Each treatment was replicated three times to form a 4 × 3 × 3 factorial experiment. Each treatment consisted of 20 potato tubers out of which decayed samples were counted for the calculation of percentage rot loss and identification of the causal agent, which was done fortnightly until the end of the storage period of 12 weeks. Temperature, relative humidity, and wind velocity were monitored weekly. All data collected were subjected to analysis of variance (ANOVA) using the GenStat Discovery Edition statistical software package. Means that exhibited significant difference were separated using Duncan’s Multiple Range Test (DMTR) at p = 0.05 level of significance. The results of the analysis showed that the phytohormone levels had highly significant influence (p ≤ 0.01) on percentage rot loss. Although there was a significant interaction between the curing periods and phytohormone concentration, storage conditions (p ≤ 0.05) were observed throughout the storage period of 2–8 weeks. Fusarium solani, Rhizopus oryzae, and Aspergillus niger were implicated in the rotting of potato tubers.
This study evaluates the effect of different weed control methods on the proximate composition and sensory properties of cowpea-based pudding produced from cowpea flour. Cowpea seeds of Ife Brown variety with three different treatments [(supplementary hoe weeding at 6 weeks after sowing, two hoe weeding at 3 and 6 weeks after sowing, and three hoe weeding at 3, 6, and 9 weeks after sowing (WAS)] were processed into flour samples and analysed for physicochemical properties using standard methods. The puddings were prepared from cowpea flour and were subjected to proximate composition, colour properties as well as sensory qualities using standard methods. The pH, total titratable acidity, water absorption capacity and amylose of cowpea flour were 4.85–5.10, 0.02%–0.05%, 276.00%–287.09%, and 22.04%–24.60% respectively. The ranges of values for moisture content, crude fat, total ash, crude fibre, crude protein, and total carbohydrate of cowpea based pudding were 74.26%–76.15%, 0.63%–0.71%, 0.75%–0.94%, 0.66%–0.75%, 16.70%–17.83%, and 5.11%–5.55% respectively. The colour properties of cowpea-based pudding were significantly affected (p < 0.05) by each treatment. However, cowpea-based pudding prepared from treatment of supplementary hoe weeding at 6 weeks after sowing and three hoe weeding at 3, 6, and 9 weeks after were preferred most by the panelist.
Abstract The number of elderly people is steadily increasing in developing countries though the specific age-related challenges of nutrition fail to get properly addressed in the case of senior citizens. Accordingly, we have developed protein-polyphenol dietary fibre (PPF) bars using two kinds of protein mixtures (1 and 2) and some food additives, such as the banana powder, freeze-dried strawberries, coconut powder, Dutch cacao powder, and vanilla cookies, as they can interfere with the texture of bars and the flavour as well. The used food additives are also a source of polyphenols and dietary fibres that would enhance the nutritive values of the bars. The texture properties, such as hardness and cutting force, were assessed, and the results indicated a significant difference (P < 0.05) among the bars, offering important hints about their suitability for the elderly. Also, significant differences were observed for the polyphenol content of the bars that would stress their increased nutritional relevance too. On average, the sensorial evaluation showed the developed bars of moderate acceptability, while Bar 3 and 6 had the highest scores for colour, texture, flavour, and aroma. Conversely, Bar 1 recorded the lowest values for all assessed criteria. Interestingly, Bar 3 with freeze-dried strawberries and Bar 6 with Dutch cacao powder were the most appreciated flavours and contained in the range of 25–28% protein, 17–23% carbohydrate, 15–21% lipids, and 15–23% dietary fibre, which also indicates their nutritionally balanced nature. Furthermore, the above-mentioned macronutrient content ensures approximately 400 Kcal/100g per PPF bar, while through their polyphenol and flavonoid yield their health-promoting effect gets substantiated.
Abstract In some bacteria, the stress adaptation response, a defence mechanism against low pH, can also induce a number of physiological and genetic resistance mechanisms that provide advantages for bacteria to resist other environmental factors. This phenomenon is called cross-protection, which can potentially have serious consequences for food safety. In some fermented, acidified foods, low pH can provide a favourable environment for the growth of bacteria. Bacteria can adapt to acidic environments and become able to survive various factors that occur during storage and processing such as salt, antibiotics, or technological effects. The microbiota of dairy products includes beneficial microorganisms, spoilage bacteria, and foodborne pathogens. The most common bacteria on various dairy products are Escherichia coli, Enterococcus sp., Staphylococcus sp., and Bacillus sp. The aim of this research is to determine the resistance of the identified bacteria (16S rDNA-based bacterial identification) to antibiotics and osmotic pressure as a consequence of their possible defence mechanisms adapted to the acidic environment.
This study aimed to explore the effects of different comminution degrees and the incorporation of a natural antioxidant on the quality attributes and oxidative reactions of turkey meat. Four distinctive turkey meat systems were established, namely: 3 mm minced treatment (M), 3 mm minced treatment with the addition of 200 ppm gallic acid equivalent Aloe vera (Aloe barbadensis Mill.) extract (MA), fine-ground treatment (FM), and fine-ground treatment with the addition of 200 ppm gallic acid equivalent Aloe vera extract (FMA). The evaluation encompassed an in-depth analysis of various quality parameters and the assessment of lipid-protein oxidation reactions throughout the storage period. The inclusion of Aloe vera extract (AE) increased the pH and b* values while simultaneously decreasing the L* and a* values. Conversely, increasing the degree of comminuting manifested an elevation in L* values, concomitant with a decline in a* values. Increased comminuting degree ratios were found to contribute to an exacerbation of oxidative reactions. Nonetheless, the strategic utilization of AE demonstrated its potential to effectively mitigate oxidative reactions during storage.
Flour is one of the most widely used products typically derived from wheat, corn, and rye and is classified based on its nutrition content. The present study aimed to identify and classify the different types of flour (wheat, rye, maize) commercially available in Romania. The market research covered eight types of flour available on the Romanian market: 1. Wheat Flour 000 (N-19), 2. Wheat Flour 550 (N-11), 3. Wheat Flour 650 (N-13), 4. Whole-Wheat Flour (N-15), 5. Durum Wheat Flour (N-8), 6. Spelt Wheat Flour (N-8), 7. Rye Flour (N-15), and 8. Maize Flour (N-23). The classification was carried out by analysing the most important parameters: energy, protein, fat, saturated fatty acid, carbohydrate, sugar, and dietary fibre content, using different statistical methods: descriptive statistics, box plot, hierarchical cluster, and surface radar analysis. The results revealed that white wheat flour represented more than 50% of the analysed samples, and significant differences were found between the tested types of flour. In addition, white wheat flour is characterized with lower dietary fibre, fat and protein content, but it has higher energy content and carbohydrate content. In contrast, whole meal, durum, spelt, and rye flours are characterized by lower carbohydrate and higher fibre and fat content. The hierarchical cluster analysis showed that, on the basis of nutritional similarities and differences, the flours studied in Romania can be grouped into three distinct clusters.
This study had as a goal to carry out the drying of red grape pomace (RGP) using a 2 × 3 factorial design. The design of the experiment included combinations of time and temperature in order to achieve the lowest possible moisture levels and examine losses in precious polyphenols, but also the effect on the antioxidant properties of RGP extracts. Drying for 6 hrs at 80°C (D6/80) provided RGP with a satisfactory moisture level (11%). A comparison with untreated (fresh) RGP revealed that drying significantly decreases the polyphenol and anthocyanin pigments’ content. This decline was accompanied by a decrease in both the ferric-reducing power and antiradical activity of the RGP extracts. Although necessary for long-term RGP stability, drying should be implemented with caution because improper drying may have severe effects on the polyphenolic composition and antioxidant activity.
The highest-quality peaches [Prunus persica (L.) Batsch] are cultivated in areas with sunny summers, therefore the territory of the Autonomous Province of Vojvodina is a favourable region for their production. Peaches are usually consumed fresh, canned, or dried and represent a great source of the essential nutrients. Osmotic dehydration is a well-known preservation method that relies on mild temperatures and requires low energy. Research conducted at the Faculty of Technology Novi Sad has introduced sugar beet molasses as an efficient osmotic solution for drying various food samples. In this research, peach samples were osmotically treated in sugar beet molasses, and the goal was to investigate the impact of different solution concentrations, temperatures, and immersion time on the mass transfer rate and the efficiency of treatment. The results have shown that the mass transfer rate during the osmotic treatment of peach samples in sugar beet molasses was the most intensive at the beginning of the process, at the highest solution concertation, and at the highest temperature. In accordance with the results, diffusion occurred most rapidly during the first three hours of the process; therefore, processing time can be reduced.
Abstract The role of selenium has increased after the discovery of the first seleno-enzyme in the human body. Selenium supports growth, the immune system, the reproductive organs, thyroid and muscle function, has an antioxidant effect, and protects against free radicals. The recommended daily intake of selenium for adults is 55 µg/day, which cannot be covered with food alone in selenium-deficient areas. That is the reason why we chose as our research topic the production of functional food – in this research: milk – in which the selenium level has been elevated naturally. In our work, we supplemented six Holstein-Friesian cattle feeds with a daily 1, 2, 4, and 6 mg/individual organic selenium, and then we measured the selenium content by ICP-MS. With a selenium enrichment of 1 mg/day, a 60% increase in selenium content was achieved, as the selenium content of milk increased from 32.93 µg/kg to 52.79 µg/kg. With the 2, 4, and 6 mg supplementation, the milk contained 97.2, 182.69, and 231.31 µg/kg selenium respectively. The latter is seven times more than the selenium content of the control sample. We have developed a recommendation for the amount of naturally selenized milk that should be consumed for different age groups. In our opinion, milk with increased selenium content could contribute to improving the selenium status of the population.
Based on the UNEP Food Waste Index Report 2021, approximately 931 million tons of food waste were generated in 2019, with nearly 570 million tons of that waste occurring in households. Hunger affects more than 800 million people worldwide. Furthermore, the non-consumption of food accounts for 8-10% of global greenhouse gas emissions. Therefore, food waste generation has significant environmental, societal, and economic consequences. The circular economy (CE) is an economic model that seeks to reduce waste and extend resource life. The purpose of this study is to examine and present the connections between the CE, the Sustainable Development Goals (SDGs), and food waste management. Food waste management is commonly regarded as an environmental issue. Still, it also offers vital economic and social benefits for sustainable development. The first section of the research looks at the function of food waste management in the transition to a circular economy. The second part of this study examines the SDGs in food waste management and circular economy. The findings revealed that the most significant connections and synergies between food waste management, circular economy practices, and SDG targets could be found in SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production). Both goals have high scores for direct and indirect contributions.
