Introduction. The aim of the research is to determine the effect of light brewer's spent grain in a sourdough form (BSF) on dough rheological properties and bread quality obtained from three different triticale varieties Ingen 40, Costel and Fanica. Materials and methods. The rheological properties of triticale dough were evaluated using Mixolab, Alveograph, Falling Number, Rheofermentometer, and a HAAKE MARS 40 rheometer, while bread quality was assessed in terms of acidity, loaf volume, porosity, elasticity, texture, color parameters, and sensory attributes based on a 9-point hedonic scale. Results and discussion. The incorporation of light brewer's spent grain in sourdough form into the dough recipe led to a significant decrease in water absorption, dough stability, dough development time, protein weakening (C2), dough storage and loss moduli (G ', G ''), dough tenacity, baking strength, and P/L ratio, indicating a weakening of the dough rheological properties. BSF addition significantly increased alpha-amylase activity, as evidenced by the decrease in falling number values. Mixolab analysis showed that the difference between C3 (starch gelatinization) and C4 (hot gel stability) reflected amylolytic activity and exhibited some fluctuations, likely due to incomplete starch gel formation. BSF also reduced starch gelatinization, as indicated by the decrease in C3 torque. Rheological properties during fermentation improved, with retention coefficients above 90%, indicating the potential to obtain good-quality bread. BSF incorporation resulted in triticale bread of good quality, contributing nutty, earthy, and malty notes that enhanced acceptability. However, it increased acidity and decreased loaf volume, porosity, and elasticity, while modifying textural characteristics. Conclusion. Bread enriched with light brewer's spent grains in a sourdough form presents a promising avenue for creating value-added, sustainable, and nutritious triticale-based products that appeal to modern consumers seeking healthier and environmentally conscious food choices.
Introduction. The aim of the study was to determine the combined effect of Promilk and Aronia melanocarpa powder on the quality and qualimetric characteristics of milk protein concentrates obtained by enzymatic coagulation of goat milk proteins. Materials and Methods. Enzymatic coagulation was carried out using a rennet enzyme and calcium chloride, with the addition of the milk protein concentrate Promilk and Aronia melanocarpa powder. The water-holding capacity of the resulting concentrates was determined using a gravimetric method. Results and Discussion. The effect of the milk protein concentrate Promilk on the enzymatic coagulation of goat milk was evaluated. The addition of 0.5% Promilk resulted in an average increase in the yield of milk protein concentrate by 22.5 +/- 0.2% compared to the control under identical coagulation conditions. This supplementation also enhanced the utilization of milk solids to 71.0 +/- 0.2% and increased water-holding capacity to 68.3 +/- 0.3%, while reducing the moisture content to 49.0 +/- 0.1%. These results indicate a more efficient incorporation of protein fractions into the formation of the protein-fat matrix. The addition of Aronia melanocarpa powder during the production of milk-plant curd modified the organoleptic properties, particularly color, taste, and consistency. Incorporation of up to 0.7% ensured a homogeneous structure, a milky taste with a characteristic aronia aroma, and a pink-red coloration. Increasing the level from 0.5% to 0.7% enhanced color and aroma intensity; however, at 0.9%, a mealy consistency was observed. Within the studied range, the plant additive slightly affected the dry matter content of whey and promoted a decrease in pH during coagulation, which is important for the protein concentration process in goat milk. Instrumental color analysis demonstrated increased product pigmentation with higher levels of A. melanocarpa powder and lower protein content in the medium. Increasing the concentration from 0.7% to 0.9% enhanced reflectance in the red region (2 approximate to 650-750 nm), while changes in the blue-green region (2 approximate to 480-560 nm) were negligible, confirming the predominant expression of aronia pigments at longer wavelengths. These results indicate that Aronia melanocarpa can be used to modulate the optical properties and visual quality of milk-plant concentrates. Negative Delta L values, along with increased Delta a and decreased Delta b, further confirm the shift toward the red-violet region of the color space. Conclusions. The combined application of Promilk and Aronia melanocarpa powder improves the qualitative and qualimetric characteristics of milk protein concentrates obtained by enzymatic coagulation of goat milk.
Introduction. The role of starch in fermented plant-based beverages remains insufficiently understood. This study evaluates the impact of different corn starches on the rheological and structural properties of a coconut matrix. Materials and methods. Native waxy, native normal, and modified waxy (acetylated distarch adipate) corn starches were added to coconut milk at 2%, 3%, and 4% concentrations. The mixtures were heat-treated at 95 degrees C for 10 minutes, fermented to a pH of similar to 4.5, and evaluated for pasting properties, apparent viscosity, macroscopic consistency, water holding capacity (WHC), and microstructure. Results and discussion. The type and concentration of starch fundamentally determined the spatial organization of the macromolecular network, thereby directly influencing the physical properties of the samples. With increasing concentration, all starches provided higher apparent viscosity in the product. The modified starch did not exhibit pronounced peak viscosity (PV) or breakdown (BD) at any concentration. Under continuous shear, it showed the smallest relative reduction in apparent viscosity among all samples at all levels. Products formulated with modified starch consistently exhibited a homogeneous, smooth system and the highest WHC values. Moreover, at the microstructural level, the modified starch contained swollen granules that retained their intact, rounded shape and were evenly distributed. The native normal corn starch lacked pronounced peaks at 2% and 3%, forming only a moderate PV and a minor BD at 4%. Under continuous shear, its apparent viscosity declined by approximately 50% at 2%, by almost 60% at 3%, and by over 60% at 4%. Macroscopically, normal starch formed noticeably stiffer, gel-like structures with intermediate WHC values; at the maximum 4% concentration, this mass became highly heterogeneous. At the microstructural level, the native normal corn starch showed dense clusters of swollen granules that, with increasing concentration, transformed into a more pronounced, heterogeneous aggregated network attributed to its higher amylose content. Composed almost entirely of amylopectin, the native waxy corn starch demonstrated the highest PV and the most pronounced BD at 3% and 4% concentrations. Under continuous shear, its apparent viscosity underwent a substantial decline, similar to the normal starch. Consequently, it produced a distinctly slimy, cohesive texture and exhibited exceptionally low, nominal WHC values. Correspondingly, the microstructure of the native waxy corn starch was characterised by disintegrated granules and small clusters, lacking a strong gel network. Conclusions. Starch type plays a key role in determining the rheological behavior and water-holding capacity of fermented coconut beverages. Among the samples studied, modified starch exhibited the highest stabilizing efficiency.
Introduction. The aim of this study was to evaluate the effectiveness of glucono-6-lactone as an acidulant in cream cheese production using acid-rennet coagulation. Materials and methods. Cream mixtures were fermented with mesophilic lactic acid bacteria and coagulated using chymosin (CHY-MAX (R) M 1000), followed by acidification with glucono-6-lactone. The structural and mechanical properties of the curds were analyzed using a Kinexus Pro+ rotational rheometer. The degree of structural recovery was calculated, titratable acidity was determined by potentiometric titration, and water activity was measured using a HygroLab 2 analyzer. Results and discussion. The influence of milk buffer systems on the rate of glucono-6-lactone hydrolysis was confirmed, highlighting their role in modulating acidification kinetics during cheese production. During the combined fermentation of cream with a mesophilic starter culture and chymosin, glucono-6-lactone had sufficient time to fully exert its acidifying function, ensuring a gradual and controlled decrease in pH. A fundamental difference in the dynamics of acidity development was observed between cream fermented by lactic acid bacteria and cream acidified by glucono-6-lactone. The time required for the cream to reach its isoelectric point was reduced by 3-5 hours under the combined action of glucono-6-lactone, starter culture, and chymosin compared to the control without this acidulant, indicating a more efficient coagulation process. The yield of cream cheese increased with the addition of 0.4-1.0% glucono-6-lactone to cream, compared to samples obtained by acid-rennet coagulation without this acidulant and by direct acidification. This improvement was associated with enhanced moisture retention within the protein matrix. Moreover, the use of glucono-6-lactone significantly reduced protein and fat losses while increasing the fat content in total solids, contributing to improved product quality and economic efficiency. The rheological properties of cream cheese produced with 0.4-0.6% glucono-6-lactone, including apparent viscosity, yield stress, and thixotropic behavior, were closest to those of the control obtained by traditional acid-rennet coagulation, suggesting its suitability for maintaining desirable textural characteristics and consumer acceptability. Conclusions. Glucono-6-lactone at a concentration of 0.4-0.6% reduced the time required for enzymatic coagulation of cream, increased cream cheese yield, and improved the viscosity and thixotropic properties of the final product. Therefore, this acidulant can be recommended as an effective processing aid in cream cheese production.
Introduction. Protein-fat emulsions are widely used as delivery systems for biologically active fat-soluble compounds; however, their stability is limited by oxidative degradation of the lipid phase, the rate of which is determined by the fatty acid composition of the fat and the effectiveness of antioxidant protection. Materials and Methods. The stability of the fat phase of protein-fat emulsions differing in their content of saturated, monounsaturated, and polyunsaturated fatty acids was evaluated. Resistance to oxidative degradation was assessed by monitoring changes in peroxide value during storage. Fatty acid composition was determined by gas chromatography of fatty acid methyl esters. Epigallocatechin gallate was used as an antioxidant at a concentration of 200 mg/kg of emulsion. Results and discussion. Replacing sunflower oil with a blended oil (coconut, sesame, wheat germ, and others) in the protein-fat emulsion increased the induction period to 9 h or longer. This observation is consistent with reported data on the positive effect of a balanced fatty acid composition on the oxidative stability of lipids. Emulsions with a high content of polyunsaturated fatty acids (PUFA > 40% of total fatty acids) exhibited a significantly higher rate of lipid peroxidation compared with samples rich in monounsaturated fatty acids. During storage, control samples without antioxidants showed an increase in peroxide value of 30-60%, depending on the fatty acid profile of the lipid phase. In samples with a high content of polyunsaturated fatty acids, the peroxide value increased 1.5-2.0 times faster compared with emulsions in which the proportion of monounsaturated fatty acids exceeded 45%. This confirms the higher susceptibility of PUFA-rich lipid systems to oxidative degradation due to the presence of multiple double bonds and a greater number of oxidation-prone sites. The use of epigallocatechin gallate as a natural antioxidant significantly influenced the course of oxidative processes. The addition of 200 mg/kg of this compound reduced the peroxide value by an average of 45% compared with control samples. The antioxidant effect was maintained throughout the entire storage period, indicating its effective involvement in inhibiting the primary stages of lipid peroxidation. Furthermore, the stabilization effect was more pronounced in emulsions containing higher proportions of unsaturated fatty acids. Overall, these results demonstrate the potential of epigallocatechin gallate for improving the oxidative stability and extending the shelf life of protein-fat emulsions with an optimized fatty acid composition. Conclusions. Optimization of the fatty acid composition of the lipid phase, in combination with the use of natural antioxidants, is an effective approach to enhancing the oxidative stability of protein-fat emulsions.
Introduction. Endophytic bacteria are promising agents for biotechnological applications in agriculture and food industry. This research presents the results of a comprehensive characterisation of the endophytic strain B. amyloliquefaciens E12. Materials and methods. The isolated endophyte was identified using MALDI-TOF mass spectrometry, classical microbiological methods and VITEK (R) 2 Compact analyser. Antagonistic activity was tested in vitro against phytopathogenic microfungi and bacteria. In vivo effects were evaluated on spring wheat seeds. Volatile Organic Compounds (VOCs) profile was analysed by headspace gas chromatography-mass spectrometry on different media. Results and discussion. Using MALDI-TOF mass spectrometry and VITEK (R) 2 Compact, endophytic isolate E12 was identified as Bacillus amyloliquefaciens with 91.0% confidence. The identified endophyte was differentiated from the phylogenetically closely related species B. subtilis by two key characteristics: the ability to form cell chains and the inability to utilise inulin. B. amyloliquefaciens E12 demonstrated antagonistic activity against phytopathogenic microfungi Fusarium oxysporum GTF1 and Alternaria alternata GTA2 (growth inhibition zones 15-18 mm) and phytopathogenic bacteria Clavibacter michiganensis subsp. michiganensis 102 , Pseudomonas fluorescens 8573, Pectobacterium carotovorum UCM B-1075, Pseudomonas syringae UCM B-1027, Xanthomonas campestris UCM B-1049 (inhibition zones 22-42 mm). In vivo biotesting on wheat seeds showed growth stimulation and complete protection against fungal pathogens. Analysis of the VOCs profile by HS-GC-MS showed that B. amyloliquefaciens E12 is an effective producer of acetoin (about 130 ppm) and is characterised by metabolic variability: under conditions of high carbon content, the biosynthesis of growth-stimulating metabolites prevails, and under conditions of enriched nitrogen content, the production of protective compounds is activated. The bioactive metabolite profile of B. amyloliquefaciens E12 confirms biotechnological potential for biopreparation development. Conclusions. Endophytic bacteria B. amyloliquefaciens E12 are characterised by effective biocontrol activity and production of growth-stimulating metabolites, providing basis for developing biopreparations for agriculture.
Introduction. The aim of this study was to investigate the disruption of biofilms formed by phytopathogenic bacteria using surfactants produced by Rhodococcus erythropolis IMV Ac-5017 in the presence of a yeast-derived inducer and precursors of phytohormone biosynthesis. Materials and methods. The surfactant producer was cultivated in a liquid mineral medium supplemented with tryptophan and/or erythritol. Inactivated cells of Saccharomyces cerevisiae BTM-1 or the corresponding supernatant were used as an inducer. Surfactants were extracted from the culture liquid using modified Folch mixture. The degree of biofilm destruction was determined spectrophotometrically. Results and discussion. Surfactants synthesized under different cultivation conditions of R. erythropolis IMV Ac-5017, at low concentrations (0.94-120 mu g/mL), effectively disrupted pre-formed mono-and dual-species biofilms of phytopathogenic bacteria, with destruction ranging from 7-84% and 4-69%, respectively. Notably, surfactants produced in the presence of a eukaryotic inducer, even without phytohormone biosynthesis precursors, were effective against dual-species phytopathogenic biofilms at concentrations of 0.94-3.75 mu g/mL, achieving 51-69% disruption. The addition of inactivated S. cerevisiae BTM-1 cells or the corresponding supernatant to the cultivation medium further enhanced the synthesis of surfactants, resulting in increased biofilm disruption by 6-42% for single-species biofilms and 3-57% for dual-species biofilms compared with preparations obtained in medium containing erythritol and/or tryptophan without an inducer. These results suggest that the presence of a eukaryotic inducer can modulate the composition and activity of surfactants, potentially by influencing the relative proportions of glyco-, amino-, and neutral lipids in the preparation. Consequently, these findings represent one of the first reports demonstrating the destruction of both single-and dual-species biofilms of phytopathogenic bacteria from the genera Xanthomonas, Pseudomonas, Agrobacterium, Pectobacterium, and Clavibacter by microbial surfactants, highlighting their potential as a sustainable strategy for controlling plant pathogens in agricultural settings. Conclusions. The present data demonstrate the potential of surfactants in crop production to combat phytopathogenic bacterial biofilms, ensuring the safety and quality of raw materials for the food and processing industries.
Introduction. The aim of this study is to develop an intelligent system for optimizing the two-stage bread dough production process based on predictive machine learning models, enabling adaptive control of product quality parameters while minimizing production costs. Materials and methods. The two-stage process of wheat dough preparation (pre-dough and dough) is described using a systems analysis approach. To assess and predict the quality of pre-dough and dough, mathematical models were developed using binary regression tree algorithms. Optimization, taking into account the influence of the pre-dough preparation stage on the dough production stage, was carried out using the hierarchical game method (Stackelberg Game). Results and discussion. Through systems analysis using prograph modeling, quantitative relationships were established between input disturbances (flour gluten properties and yeast milk activity) and dough quality indicators. It was determined that the developed binary regression tree models demonstrate high predictive performance, with an accuracy of R2 > 0.93 for key indicators such as titratable acidity, leavening capacity, final temperature, and moisture content. The study also revealed that adaptive optimization of water temperature and fermentation time, based on the identified raw material characteristics, makes it possible to reduce the variability of final dough quality indicators by 12-15% compared to industrial standards. The implementation of five modeling scenarios demonstrated that minimizing the generalized quality criterion ensures the stability of the biotechnological environment even under raw material variability of up to 10%. Comparative analysis confirmed that the application of the Stackelberg game-based approach provides effective synchronization of the pre-dough and dough stages, enabling the achievement of target dough quality indicators. The use of the proposed optimization scenarios makes it possible to stabilize dough temperature, acidity, and leavening capacity at the output, mitigating the impact of variability in raw material quality (gluten properties and yeast milk activity). This ensures the production of dough with optimal technological characteristics for each individual batch, which is critical for automated bakery production lines. Conclusion. An integrated control strategy based on machine learning models and game-theoretic optimization of the dough production process makes it possible to optimize the specified process variables within recipe constraints and reduce the generalized dough quality loss index by more than 30%.
Introduction. The aim of this study is to investigate the incorporation of high-oleic sunflower oil and thyme essential oil as surface treatments for Kashkaval cheese to improve product quality, enhance the aroma-flavor profile, and extend shelf life. Materials and methods. A surface coating of Kashkaval cheese was prepared using a mixture of high-oleic sunflower oil and thyme essential oil (0.1% and 0.2%). The samples were monitored at 45 days, 3 months, and 6 months of storage. Chemical, microbiological, and sensory analyses were conducted according to standard ISO and BDS methods, while fatty acids, organic acids, and amino acids were determined by GC/MS. Results and discussion. The results show that surface treatment with high-oleic sunflower oil and thyme essential oil improves the stability and quality of Kashkaval cheese during storage. The acid value increased from 0.13 to 0.30 mg KOH/g in the control (untreated Kashkaval cheese, without surface coating), while lower values were observed in treated samples (up to 0.28 and 0.19 mg KOH/g for 0.1% and 0.2%, respectively). Peroxide values remained lower in coated samples (0.15-0.19 meq O2/kg) compared to the control (0.24 meq O2/kg). A decrease in pH (to 4.80) and an increase in titratable acidity (up to 208 degrees T in control and 230 degrees T in 0.2% sample) were observed. Fat content decreased to 27.00% in the control, while higher values were retained in treated samples (28.20-28.50%). No significant changes were found in fatty acid composition; linoleic acid remained stable (5.53-6.81 g/100 g), while linolenic acid slightly increased (up to 1.17 g/100 g). Microbiological results showed better preservation of lactic acid bacteria in treated samples (7.8-8.0 log CFU/g) compared to the control (6.2 log CFU/g), and lower yeast and mold counts (5.9-6.1 vs. 6.5 log CFU/g). Sensory evaluation indicated the highest stability at 0.1% essential oil (score 8 after 6 months), while the control decreased to 7. These findings suggest that the combination of high-oleic sunflower oil and thyme essential oil acts as an effective natural preservative, reducing lipid oxidation and microbial spoilage. Conclusions. Surface coating with high-oleic sunflower oil and thyme essential oil enhances the quality and storage stability of Kashkaval cheese, with 0.1% thyme essential oil identified as the most effective treatment.
Introduction. Dilution of the curd matrix in cottage cheese beverages often leads to reduced stability. The incorporation of guava puree may enhance physicochemical stability and improve rheological behavior of such systems. Materials and methods. Cottage cheese was produced by acid coagulation of pasteurized milk and diluted to obtain a beverage base. Fresh and freeze-dried guava puree were incorporated at concentrations of 5, 7, and 9%. Physicochemical characteristics, water-holding capacity, rheological properties, total antioxidant activity, and sensory attributes were evaluated using standard analytical methods. Results and discussion. The incorporation of guava puree significantly affected the physicochemical properties of cottage cheese-based beverages. Increasing the fruit concentration led to a gradual decrease in pH from 4.33 in the control sample to 4.17 and 4.18 in beverages containing 9% fresh and freeze-dried guava puree, respectively, while titratable acidity increased from 85 to 115 degrees T due to naturally occurring organic acids in guava. The addition of guava puree also increased the dry matter content of the beverages, with the highest value of 19.24% observed in samples containing 9% freeze-dried puree compared with 13.64% in the control. At comparable formulation levels, beverages prepared with freeze-dried guava puree showed higher dry matter content and lower serum separation than those containing fresh puree. The control sample exhibited the highest separated water value (3.0 mL per 100 mL), whereas the lowest value (1.4 mL per 100 mL) was observed in the beverage containing 9% freeze-dried puree, indicating improved physical stability of the diluted curd matrix. Rheological analysis revealed non-Newtonian shear-thinning behavior of all beverages, which was adequately described by the Ostwald-de Waele model. The incorporation of guava puree increased the consistency index, indicating enhanced resistance to flow. Fruit enrichment significantly increased the antioxidant potential, with total antioxidant activity rising from 71.7 & micro;g/g dry matter in the control to 123.9-157.7 & micro;g/g dry matter, depending on the type and concentration of guava puree. Sensory evaluation showed that guava puree improved the appearance, flavor, and texture of the beverages, with enriched samples receiving higher scores than the control. The formulation containing 7% freeze-dried guava puree achieved the highest overall acceptability (4.7 on a five-point scale) and exhibited a balanced fruity flavor and smooth, homogeneous texture. Conclusions. The incorporation of guava puree improves the physicochemical stability, rheological characteristics, and antioxidant potential of cottage cheese beverages. Freeze-dried puree demonstrates greater effectiveness in achieving structural uniformity and higher sensory acceptability than fresh puree.
Introduction. In recent years, there has been a growing demand for functional and gluten-free foods driven by increasing consumer interest in healthier dietary choices. Therefore, this study evaluated selected quality attributes of extruded breakfast cereals produced from blends of fermented sorghum flour (FSF) and tigernut pomace (TNP). Materials and methods. D-optimal design was used in the preparation of the flour blends, resulting in ten experimental runs. Extruded breakfast meals were manufactured from the blends through a hot extrusion process and were analysed for functional, colour, textural, and sensory properties using standard methods. Results and discussion. The water absorption capacity, oil absorption capacity, swelling power, solubility index and dispersibility ranged from 402.29-611.11%, 193.48-426.88%, 3.41-4.65, 27.40-48.75%, 48.50-66.00%, respectively. Lightness, redness and yellowness of the extruded breakfast meal ranged from 36.59-40.27, 0.82-2.28 and 11.69-13.57, respectively. Hardness, springiness, adhesiveness, cohesiveness, fracturability, gumminess and chewiness ranged from 117.05-311.59 N, 0.11-0.16, 0.47-14.26, 0.12-0.17, 30.61-84.49, 14.20-36.88 and 1.81-4.35, respectively. The results obtained from the textural properties showed that chewiness, energy to peak, gumminess, fracturability, hardness increased significantly (p<0.05) with increase in tigernut pomace blends. Taste, aroma, colour, texture and appearance ranged from 5.77-7.53, 5.77-6.67, 6.25-7.93, 5.59-7.30 and 5.90-7.03, respectively. Sensory quality attributes showed that 88.75% of FSF and 11.25% of TNP had the highest overall acceptability. Addition of tigernut pomace to fermented sorghum flour had a significant (p<0.05) effect on the colour and functional properties of the extruded breakfast meal while there was no significant (p>0.05) effect in springiness, cohesiveness, energy to peak and springiness. Conclusions. The study showed that extruded breakfast cereal containing 88.75% fermented sorghum flour and 11.25% tigernut pomace achieving the highest overall acceptability (7.30).
Introduction. The aim of this study was to enhance the biotransformation efficiency of inorganic selenium into selenium nanoparticles (SeNPs) through the selection of lactic acid bacteria (LAB) strain composition and determination of biosynthesis parameters. Materials and methods. To select the LAB composition, strains from the genera Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, and Bifidobacterium were used. Quantitative determination of SeNPs was carried out spectrophotometrically. Residual sodium selenite was measured spectrophotometrically after reduction to elemental selenium using ascorbic acid. The morphological and elemental characteristics of the synthesized SeNPs were examined using scanning electron microscopy (SEM) and energy-dispersive X-ray spectroscopy (EDXJ. Results and discussion. For individual strains and a two-strain composition, cultivation parameters were established, including inoculum concentration (10%), Na2SeOs concentration, agitation speed (110 rpm), cultivation time (72 h), and strain-specific Na:SeO addition time. Under these conditions, high SeNP concentrations were achieved: Lactobacillus plantarum 3201 - 32.21 +/- 0.13 & micro;g/mL, Lactobacillus bulgaricus 3511 31.04 +/- 0.19 & micro;g/mL, Lactococcus cremoris 122027.65 +/- 0.10 & micro;g/mL, Streptococcus thermophilus 2192 27.96 +/- 0.09 & micro;g/mL, and Bifidobacterium longum 4205 27.88 +/- 0.15 & micro;g/mL. The combination of L. bulgaricus and L. cremoris (LBLC) produced 38.92 = 0.23mu*g / m * L SeNPs, corresponding to 78.27% of the total transformed selenium, with a bacterial biomass survival rate of 78.01%. SEM and EDX analyses confirmed the formation of amorphous, spherical SeNPs with sizes ranging from 76-458 nm (mean 260.95 +/- 70.88 nm). The particle size distribution showed two frequency peaks (150-175 nm 11.05%; 225-250 nm 17.4%) and one volume-based peak (275-300 nm), with d10, d50, and d90 values of 232, 313, and 400 nm, respectively. Conclusions. The results obtained under established conditions demonstrate the high potential of the composition LBLC with SeNPs for incorporation into functional food products as a bioavailable source of selenium.
Introduction. Colour is a key aspect of dairy product quality, strongly influencing consumers' first impressions of freshness and safety. In heat-treated dairy products, the colour profile is largely determined by the Maillard reaction and caramelization; however, the effects of subsequent fermentation on these pigments remain poorly understood. Materials and methods.Commercial milk (0.5% and 4.0% fat) and cream (10.0% fat) were heated at 95 +/- 2 degrees C for 4 h. The samples were then fermented using Streptococcus thermophilus and Lactococcus cultures to produce ryazhenka and fermented sour cream. Instrumental colour analysis was performed in the CIELab system using an LS 173 colorimeter, while pH and titratable acidity were monitored throughout the acidification and fermentation stages. Results and discussion.The study revealed a non-linear relationship between the acidity of dairy products and colour coordinates. Initial acidification of fermented milk (from pH 6.6 to 5.8) caused a sharp decrease in the a* coordinate to similar to 1.6 units, indicating the sensitivity of certain chromophore groups of melanoidins to a weakly acidic environment. A further decrease in pH to 4.7-4.6 led to a recovery of the a* coordinate, which reached a maximum of similar to 3.8 units. Similar trends were observed for the b* coordinate, the peak of which was recorded at pH 4.6-4.7 (similar to 110-120 degrees T), significantly enhancing the yellow hue. A comparative analysis of the technological stages showed that although fermentation typically & laquo;lightens & raquo; standard milk bases due to protein aggregation, in fermented products, this effect is partially offset by the ongoing formation of Maillard reaction products. Baked milk demonstrated higher colour saturation (C*) compared to cream due to a higher lactose-to-protein ratio. The whiteness index (WI) decreased consistently at all processing stages, reflecting a steady shift away from the colour of the raw material. It was established that the specific fermentation temperature (37-42 degrees C for fermented baked milk versus 38-40 degrees C for sour cream) is an additional factor that intensifies melanoidin formation. The results demonstrate that the final colour of fermented baked milk products is the result of a competitive balance between acid clarification and thermal stabilisation of pigments. Conclusions.Fermentation significantly alters the colour of fermented milk products; however, continued Maillard reactions during warm incubation can compensate for potential acid-induced discolouration. These findings help maintain stable and appealing sensory characteristics in both ryazhenka and fermented sour cream.
Introduction. Climate change and food security challenges have increased interest in plant-based diets; however, matrix complexity often limits nutrient bioavailability and functionality. Fermentation offers a targeted strategy to overcome these constraints. Materials and methods. The study analyzed peer-reviewed scientific publications on the fermentation of plant-based food matrices and their nutritional, functional, and technological implications, based on literature searches conducted in PubMed, Scopus, Web of Science, ScienceDirect, and open-access sources, focusing primarily on publications from 2005 to 2026 using relevant keywords. Results and discussion. Fermentation induces targeted biochemical changes in plant-based food matrices, leading to reported increases in protein digestibility of approximately 10-25%, improvements in mineral bioaccessibility of 15-50%, and reductions in antinutritional factors of up to 60-80%, together with enhanced techno-functional and sensory properties. In addition, fermentation promotes partial proteolysis and the release of free amino acids and bioactive peptides, contributing to improved nutritional value and potential bioactivity. It also facilitates the redistribution of phenolic compounds, increasing the proportion of soluble fractions and associated antioxidant capacity. Moreover, fermentation can modify carbohydrate structures, including partial hydrolysis of complex polysaccharides, which may improve digestibility and reduce gastrointestinal discomfort. It also contributes to the development of desirable flavor compounds through microbial metabolism, enhancing consumer acceptability of plant-based products. The magnitude of these effects is strongly matrix-dependent and influenced by raw material composition, microbial strains, and processing conditions, while integration with technologies such as extrusion, baking, and drying supports the development of functional foods and plant-based meat analogues; however, variability among studies, lack of standardized protocols, and limited industrial-scale validation remain important challenges. Conclusions. Fermentation is a versatile, low-energy approach that enables matrix-level optimization of the nutritional, functional, and sensory properties of plant-based foods, while requiring standardized and scalable evaluation for effective implementation.
Introduction. The aim of this study is to identify the regularities governing mixed-flow formation and to determine the influence of ejector design elements on hydrodynamic characteristics. Materials and methods. Ejection processes in ejectors with a cylindrical mixing chamber and active nozzles (jet and centrifugal-jet nozzles) are studied experimentally on a hydraulic stand and using numerical modeling tools in the academic version of the ANSYS 2020 R2 program with a maximum number of calculation cells of 512,000. Results and discussion. It was found that the vacuum generated in a conventional jet sulfitator with a geometric characteristic of 126 and a standard jet nozzle is relatively low, reaching only 20-25 Pa. In contrast, replacing the standard nozzle with a centrifugal jet nozzle markedly increased rarefaction: at a distance of 20 mm from the nozzle outlet, the vacuum reached 425-555 Pa. Replacing the jet nozzle with a centrifugal jet nozzle while maintaining the same geometric characteristic of the ejector resulted in stable operation of the sulfitation station. Further analysis identified a rational range of the ejector geometric characteristic of m = 25-40 when using a centrifugal jet nozzle, which ensured stable rarefaction in the range of 78-100.4 kPa and reliable gas-phase ejection. Under a liquid pressure of 0.225 MPa at the nozzle, the ejection coefficient reached 2.5, which is sufficient to achieve the required technological pH of the liquid during the diffusion process. At a liquid pressure in the nozzle channel of the nozzle of 0.25 MPa, its maximum speed reaches 20 m/s along the ejector axis. Due to the loss of energy for dispersion and resistance to the movement of droplets in a gas environment in the mixing chamber, the liquid speed at the ejector outlet decreases to 13.8 m/s. Two zones of mixed flow formation in the ejector have been established. In the first zone at a distance of up to 1.5 diameters of the mixing chamber, primary formation occurs with the formation of a homogeneous flow. In the second zone at a distance of up to 3 diameters of the mixing chamber, phase redistribution occurs and a ring flow regime is established. Based on these results, a rational design of a sulfitator for sugar production liquids was proposed to improve controllability and process stabilization. The working nozzle must provide sufficient surface area for phase contact, which is achieved using centrifugal-jet type nozzles, and the geometric characteristic of the ejector should remain within the identified range of 25-40 to ensure optimal vacuum generation and ejection efficiency. Conclusions. Experimental and numerical (CFD) studies of ejection processes in liquid-gas sulfitators allowed us to establish the regularities of mixed flow formation and recommend rational size ratios when designing ejectors.
Introduction. The aim of this study was to investigate the multifunctional properties of the novel yogurt starter culture YoFlex (R) Premium 5 for its potential application in the production of yogurts with extended shelf life. Materials and methods. Milk bases were fermented using the yogurt starter cultures YC-X16 and YoFlex (R) Premium 5. Sample viscosity was measured using a Kinexus Pro+ rotational rheometer; the degree of structural recovery was determined by a calculation method; active acidity was assessed by the potentiometric method; and sensoryeptic properties were evaluated by sensory profiling. Results and discussion. The YoFlex (R) Premium 5 yogurt starter culture, compared to YC-X16, halves fermentation time without a pronounced lag phase and fully stabilizes yogurt acidity during the first 7 days of storage. Beyond this period, pH changes become more pronounced, indicating the need for targeted technological measures to limit acidification of the milk-based medium. Yogurt produced with YoFlex (R) Premium 5 approaches the effective viscosity of the most structured yogurt obtained using YC-X16 on a milk base fortified with 1% skimmed milk powder. Exopolysaccharides produced by YoFlex (R) Premium 5 not only increase yogurt viscosity but also markedly enhance its thixotropic properties and moisture retention, contributing to a smoother texture and improved mouthfeel. Specifically, the degree of structural recovery of disrupted clots rises from 18.6% in the control and 30% in the YC-X16 + 1% skimmed milk powder sample to 42% in the YoFlex (R) Premium 5 sample, demonstrating its superior gel-forming ability. Therefore, combining the structuring effect of skimmed milk powder with the thixotropic benefits of exopolysaccharides from YoFlex (R) Premium 5 is recommended, particularly for stirred yogurt production, where consistency and stability are critical. Furthermore, achieving excellent quality in fresh yogurts fermented with YoFlex (R) Premium 5 requires additional stabilization during storage for up to 14 days or longer. The use of protective cultures may help maintain yogurt quality over extended storage, representing a promising direction for future research. These findings highlight the potential of YoFlex (R) Premium 5 to improve both the technological efficiency and sensory attributes of yogurt, making it a valuable tool for industrial applications. Conclusions. The application of the YoFlex (R) Premium 5 starter viscosity and thixotropic properties, and yields an excellent sensory profile, but requires additional measures to stabilize yogurt quality during storage.
Introduction. The objective of this study was to assess the impact of storage temperature, gas composition, and relative humidity on the quality of pomegranate varieties under long-term refrigerated storage conditions. Materials and methods. The study examined local (Nazik Gabig, Iridane) and new (Gashang, Yeni Guleishe) pomegranate varieties. Phenolic compounds, including anthocyanins, were quantified using GC-MS. The enzymatic activities of ascorbate oxidase, polyphenol oxidase, peroxidase, and catalase were determined using spectrophotometric methods. Results and discussion. Pomegranate varieties were stored in refrigerated chambers under four conditions: a controlled gas medium (CGM) with 3-4% CO2 and 2-3% O-2 (variant I), CGM with 1-3% CO2 and 2-3% O-2 (variant II), normal refrigeration (variant III), and CGM with 3-4% CO2 and 2-3% O-2, a temperature of from-2 to-4 degrees C, and 92-95% relative humidity (variant IV). Storage durations were 6, 4, 3, and >= 7 months for variants I-IV, respectively. Natural and microbiological losses were monitored, and sensory evaluation was performed at the beginning, middle, and end of storage using a 10-point scale, considering taste, texture, color, and overall acceptability. Variant IV resulted in the lowest losses and highest sensory scores, demonstrating that the combination of controlled gas composition, low temperature, and high humidity is most effective in preserving fruit quality. These findings indicate that the Iridane and Yeni Guleyshe varieties are particularly suitable for long-term storage and commercial cultivation. Analysis of anthocyanin composition revealed significant differences among varieties. High levels of delphinidin and cyanidin derivatives, especially in Yeni Guley & scedil;e and Iridane, enhance their biological and functional value, contributing to strong antioxidant activity. Optimized storage conditions thus play a crucial role in maintaining both the sensory quality and health-promoting properties of pomegranate fruits. Conclusions. Conventional refrigeration conditions led to a sharp decline in sensory properties. The fourth storage variant (temperature from-2 to-4 degrees C, a controlled gas medium with 3-4% CO2 and 2-3% O-2 under high relative humidity of 92-95% provided the highest sensory evaluation (9.2-9.7 points) and the lowest losses of the fruits (1.1-1.9%).
Introduction. The surfactant-producing strains Acinetobacter calcoaceticus IMV B-7241 and Rhodococcus erythropolis IMV Ac-5017 can synthesize gibberellin phytohormones, although generally at low levels. One approach to enhance gibberellin production is the introduction of biosynthetic precursors into the cultivation medium, which may stimulate metabolic flux toward hormone formation. Materials and methods. Bacteria were cultivated in liquid media supplemented with 100-500 mg/L erythritol, which was introduced either during the lag phase or at the onset of the stationary growth phase. Phytohormone concentrations were quantified using high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). Extracellular surfactants were extracted with a methanol-chloroform mixture, and the activity of key enzymes involved in surfactant and gibberellin biosynthesis was measured in cell-free extracts using spectrophotometric assays. Results and discussion. In the presence of 300-500 mg/L erythritol as an exogenous precursor, and regardless of the carbon source used in the culture medium (refined oil, ethanol, or biodiesel production waste), the concentration of biologically active gibberellins GA3 and GA4 synthesized by Acinetobacter calcoaceticus and Rhodococcus erythropolis increased significantly by approximately 1.5-to 16-fold relative to cultures grown without erythritol. This pronounced enhancement indicates that erythritol effectively increases metabolic flux through the gibberellin biosynthetic pathway. Under such conditions, a 1.4-1.7-time increase in the C-methyl-D-erythritol-4-phosphatecytidylyl transferase activity, a key enzyme of these phytohormones biosynthesis in the methyl-erythritol-4-phosphate pathway, was observed in the cells of both strains. The presence of erythritol in the cultivation medium of strains IMV B-7241 and Ac-5017 didn`t affect the surfactant synthesis. Conclusions. The data obtained provide a basis for the development of an efficient, integrated technology for the co-synthesis of surface-active compounds and phytohormones, with potential applications in plant production.
Introduction. The aim of this research was to examine the influence of brand mascots on consumer purchase intentions in the Thai food sector. The study integrated the Theory of Planned Behavior (TPB) with the construct of emotional engagement. Materials and methods. This study employed an empirical approach based on primary data collected through an online survey. The target population comprised consumers familiar with mascot-driven brands. 368 valid responses were obtained. Data were analyzed using confirmatory factor analysis and structural equation modeling to evaluate model fit. Results and discussion. The study's respondents were primarily male (48.9%), within the 25-34 age bracket (31.3%), held a Bachelor's degree (36.1%), and were self-employed (24.5%). This demographic profile reflects a young, economically active, and marketing-responsive consumer segment. All structural model fit indices demonstrated acceptable adequacy (e.g., CMIN/DF = 2.310), while reliability and validity metrics met the required thresholds, with the minimum Average Variance Extracted (AVE) = 0.548 and minimum Composite Reliability (CR) = 0.759, confirming strong measurement quality. The empirical results revealed that Emotional Connection (beta = 0.489) was the strongest positive predictor of Purchase Intention, underscoring its pivotal role in consumer decision-making. In contrast, Attitude exerted a significant negative effect (beta = -0.175), suggesting that rational evaluations alone may not always align with affective or behavioral outcomes. Furthermore, Emotional Connection significantly mediated the effects of Mascot Characteristics, Subjective Norm, and Perceived Behavioral Control, reinforcing its central role as an emotional bridge between perception and intention. These findings confirm that emotional engagement serves as a crucial determinant of consumer behavior, particularly in culturally expressive markets such as Thailand, where affective symbolism and brand storytelling strongly influence purchase motivation. Conclusions. The findings show that food brand mascots significantly influence consumer attitudes, intentions, and behavior. Emotional resonance, rather than purely cognitive evaluation, was found to drive purchase intention. Accordingly, marketers in the Thai food sector should develop mascots that convey authenticity, relatability, and emotional warmth aligned with consumer values and cultural expectations, thereby strengthening brand loyalty and long-term engagement.
