The effect of anti-insect photoselective yellow (mesh size of 2.4x4.8 mm) and Stop Drosophila Normal (mesh size of 0.90x1 mm) nets on the generative and vegetative traits of peach (cv. Suncrest) was ...studied at an orchard near the city of Čakovec, Croatia. Netting significantly affected some vegetative parameters (leaf surface, leaf length and leaf shape index) but there was no significant effect on productivity parameters (yield, yield efficiency, fruit mass and share of decayed fruit). Regarding fruit colouration application of nets significantly affected b* and C* background and L*, b*, C* and h° additional colour parameters. Majority of inner fruit quality parameters (fruit firmness, titratable acidity and total soluble solids / titratable acidity ratio) as well as of bioactive compounds (total polyphenolic content, antioxidant activity, anthocyanin content and share of alkali-soluble pectin) was also under significant effect of netting. Since yellow net only slightly reduced peach fruit quality (compared to control) it can be recommended for application as an anti-insect net. However, Stop Drosophila Normal net more notably reduced quality parameters (especially additional fruit colour) and hence should be used only when other control strategies show to be ineffective.
Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on ...the aroma compounds present in cheese. Numerous studies have identified over 3000 volatile and non-volatile components in cheese. The volatile components, which consist of fatty acids, alcohols, aldehydes, esters, ketones, lactones, sulphur compounds, amines, and other flavour-active compounds, are primarily responsible for the aromatic characteristics (aroma) of cheese. This paper thoroughly discusses the biochemistry behind the formation of significant aroma compounds that affect overall cheese quality and sensory characteristics. It provides an extensive review of the most recent methodologies for the extraction and determination of aroma compounds in cheese.
The development of antimicrobial polymers is a priority for engineers fighting microbial resistant strains. Silver ions and silver nanoparticles can assist in enhancing the antimicrobial properties ...of microcapsules that release such substances in time which prolongs the efficiency of antimicrobial effects. Therefore, this study aimed to functionalize different polymer surfaces with antimicrobial core/shell microcapsules. Microcapsules were made of sodium alginate in shell and filled with antimicrobial silver in their core prior to application on the surface of polymer materials by dip-coating methodology. Characterization of polymers after functionalization was performed by several spectroscopic and microscopic techniques. After the characterization of polymers before and after the functionalization, the release of the active substances was monitored in time. The obtained test results can help with the calculation on the minimal concentration of antimicrobial silver that is encapsulated to achieve the desired amounts of release over time.
Although beeswax adulteration represents one of the main beeswax quality issues, there are still no internationally standardised analytical methods for routine quality control. The objective of this ...study was to establish an analytical procedure suitable for routine detection of beeswax adulteration using FTIR-ATR spectroscopy. For the purpose of this study, reference IR spectra of virgin beeswax, paraffin, and their mixtures containing different proportions of paraffin (5 - 95%), were obtained. Mixtures were used for the establishment of calibration curves. To determine the prediction strength of IR spectral data for the share of paraffin in mixtures, the Partial Least Squares Regression method was used. The same procedure was conducted on beeswax-beef tallow mixtures. The model was validated using comb foundation samples of an unknown chemical background which had been collected from the international market (n = 56). Selected physico-chemical parameters were determined for comparison purposes. Results revealed a strong predictive power (R² = 0.999) of IR spectra for the paraffin and beef tallow share in beeswax. The results also revealed that the majority of the analysed samples (89%) were adulterated with paraffin; only 6 out of 56 (11%) samples were identified as virgin beeswax, 28% of the samples exhibited a higher level of paraffin adulteration (>46% of paraffin), while the majority of the analysed samples (50%) were found to be adulterated with 5 - 20% of paraffin. These results indicate an urgent need for routine beeswax authenticity control. In this study, we demonstrated that the analytical approach defining the standard curves for particular adulteration levels in beeswax, based on chemometric modelling of specific IR spectral region indicative for adulteration, enables reliable determination of the adulterant proportions in beeswax.
Morphological, rheological, and thermal properties of biopolymeric microcapsules loaded with novel plant growth regulators (2,3-dehydroaspartic acid dimethyl ester (PGR1), Z-isomer of the potassium ...salt of 2-amino-3-methoxycarbonylacrylic acid (PGR2) and 1-methyl-3-methylamino-maleimide (PGR3)) were studied. Microcapsule formulations containing PGR2 or PGR3 had a granular surface structure with substructures, whereas those containing PGR1 had smooth surfaces with no grain substructures. All formulations had storage moduli (G ′) greater than loss moduli (G ′′), indicating viscoelastic solid behavior. The application of angular frequency over the range tested did not significantly change
G’
and
G’’
values indicating well-ordered structures for all samples. Compared to other formulations, the highest values of storage modulus, yield strength and flow point obtained for formulations with PGR3 indicated an advantage in terms of stability in various physical environments. Thermal analysis showed good thermal stability of all formulations and is consistent with rheological properties confirming well-ordered structures. Encapsulated PGRs affect the intensity of intermolecular forces (electrostatic interaction and hydrogen bonds), thus changing the crosslinking density of the alginate network and the basic physicochemical properties of the formulations.
Organic agriculture (OA) is a continuously growing global concept that emphasizes the use of sustainable and environmentally-friendly practices. By adopting OA, it is possible to improve ecosystems ...services, increase biodiversity, decrease environmental pollution, reduce carbon footprints and mitigate greenhouse gas emissions, generating food that is free from harmful residues of agrochemicals, thereby enhancing food safety and security. This study provides a comprehensive review of the latest insights on the global utilization of land resources in OA, focusing particularly on some EU countries that experienced a notable and rapid progress in organic farming during the past two decades. With negligible 1.6% (75 Mha) of global cropland is currently dedicated to OA, there is ample opportunity to expand the adoption of OA and realize its multi-beneficial potential for farmers (by premium prices), and consumers (by healthier and nutritious food). The importance of OA has been recognized by the most recent EU agro-environmental policies and green strategies, with an ambitious goal to have at least 25% of agroecosystems under organic management by 2030. Despite numerous financial supports and a multifold increase in OA land area, many member states are unlikely to achieve this goal, including Croatia, which currently has a share of only 8% (~109,000 ha) of lands in OA. Furthermore, converting conventional land to organic farming has not always led to an increase in value-added final OA products. EU policies related to OA have been focused on the area of land cultivated organically, rather than overall production performance, and financial subsidies have been essential to achieve this policy. Therefore, some of critical obstacles and challenges for OA under rising pressures due to global climate change, public health and geopolitical crises need to be managed by specifically designed policies and regulations, which would contribute to more sustainable OA, i.e., food safety and security.
The increased demand for functional food with added health benefits is directing industrial procedures toward more sustainable production of naturally added bioactive compounds. The objective of this ...research was to investigate the potential of bioactive compounds from rosemary extract obtained using high-voltage electrical discharge as a green extraction method, for microencapsulation as a protective method for future application in functional food. Four types of microparticles were made via the ionic gelation method using alginate (Alg), zein (Z), and hydroxypropyl methylcellulose (HPMC) biopolymers and were analyzed considering the physicochemical properties. The diameter of dry microparticles ranged from 651.29 to 1087.37 μm. The shape and morphology analysis of microparticles showed that the obtained microparticles were quite spherical with a granular surface. The high encapsulation efficiency was obtained with a loading capacity of polyphenols up to 11.31 ± 1.47 mg GAE/g (Alg/Z microparticles). The microencapsulation method showed protective effects for rosemary polyphenols against pH changes during digestion. Specifically, the addition of both zein and HPMC to calcium-alginate resulted in microparticles with a prolonged release for better availability of polyphenols in the intestine. This research background indicates that the release of rosemary extract is highly dependent on the initial biopolymer composition with high potential for further functional food applications.
This study aimed to implement a microencapsulated form of selected autochthonous lactic-acid bacteria (LAB) isolated from the cheese-production chain and natural rennet obtained from suckling lambs ...in the traditional production of hard sheep cheese, “Paški sir”, from the island of Pag, Croatia. Two different formulations of microparticles were prepared: (i) microparticles containing the strain of both Lactiplantibacillus plantarum and Lactococcus lactis (S2) and (ii) microparticles containing both strains and natural rennet (S3). These formulations were used in the production of Paški sir cheese simultaneously with standard production using non-encapsulated commercial starter cultures and commercial rennet (S1). The number of Lc. lactis isolates decreased at day 30 and were not isolated during the remaining ripening process, whereas the number of L. plantarum remained stable throughout the ripening process. The level of LAB and the release of the rennet from microsphere formulations at the end allowed for the production of cheese with the same characteristics as the commercial product, indicating no negative interactions of natural rennet, bacterial culture, and chemical components of microparticles. To our knowledge, this is the first report of a microencapsulated L. plantarum (isolated from the abomasum of lambs) coupled with natural lamb’s rennet used in the production of hard sheep cheese. This pilot study showed the great potential for maintaining authenticity in cheese production by combining traditional and sustainable innovative technologies.
Novel chitosan/alginate microcapsules simultaneously loaded with copper cations and Trichoderma viride have been prepared and characterized. Information about the intermolecular interactions between ...biopolymers and bioactive agents was obtained by Fourier transform infrared spectroscopy. Encapsulation of T. viride spores and the presence of copper cations in the same compartment does not inhibit their activity. Microcapsule loading capacity and efficiency as well as swelling behavior and release depend on both the size of the microcapsule and bioactive agents. The in vitro copper cation release profile was fitted to a Korsmeyer–Peppas empirical model. Fickian diffusion was found to be a rate-controlling mechanism of release from smaller microcapsules, whereas anomalous transport kinetics controlled release from larger microcapsules. The T. viride spore release profile exhibited exponential release over the initial lag time. The results obtained opened perspectives for the future use of chitosan/alginate microcapsules simultaneously loaded with biological and chemical agents in plant nutrition and protection.
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