The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, ...possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilisation of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.
Carbohydrates are important compounds in natural products where they primarily serve as a source of energy, but they have important secondary roles as precursors of aroma or bioactive compounds. They ...are present in fresh and dried (cured) tobacco leaves as well. The sugar content of tobacco depends on the tobacco variety, harvesting, and primarily on the curing conditions (temperature, time and moisture). If the process of curing employs high temperatures (flue-curing and sun-curing), final sugar content is high. In contrast, when air curing has a lower temperature, at the end of the process, sugar level is low. Beside simple sugars, other carbohydrates reported in tobacco are oligosaccharides, cellulose, starch, and pectin. Degradation of polysaccharides results in a higher yield of simple sugars, but at the same time reduces sugars oxidization and transfer into carbon dioxide and water. Loss of sugar producers will compensate with added sugars, to cover undesirable aroma properties and achieve a better, pleasant taste during smoking. However, tobacco carbohydrates can be precursors for many harmful compounds, including formaldehyde and 5-hydroxymethylfurfural. Keeping in mind that added sugars in tobacco production are unavoidable, it is important to understand all changes in carbohydrates from harvesting to consuming in order to achieve better product properties and avoid the formation of harmful compounds. This review summarizes current knowledge about tobacco carbohydrates, including changes during processing with special focus on carbohydrates as precursors of harmful compounds during smoking.
The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, ...possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilisation of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.
This is the first report on the extraction of cocoa bean shell (CBS) using deep eutectic solvents (DESs). Screening results with 16 different choline chloride-based DESs showed how choline ...chloride:oxalic acid DES was the most suitable solvent for the extraction of the bioactive compounds from CBS and that concentrations varied greatly depending on the used solvent. The DES extraction was compared to the DESs coupled with microwave extraction (MAE), and the yields of the extracted compounds were higher for DES/MAE. For theobromine, the obtained yields for DES extraction were 2.145-4.682 mg/g, and for caffeine, were 0.681-1.524 mg/g, whereas for DES/MAE, the same compounds were obtained in 2.502-5.004 mg/g and 0.778-1.599 mg/g. Antioxidant activity was also determined, using DPPH method, obtaining 24.027-74.805% activity for DES extraction and 11.751-55.444% for DES/MAE. Water content significantly influenced the extraction of targeted active compounds from CBS, whereas extraction time and temperature did not show statistically significant influence. The extraction temperature only influenced antioxidant activity. The study demonstrated how extraction using DES and microwaves could be of a great importance in the future trends of green chemistry for the production of CBS extracts rich in bioactive compounds.
is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the ...traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying
technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way,
processing meets customers' growing demand for the production of safer and healthier foods. Considering the industrial points of view,
technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although
cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent
application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.
The aim of this research was to explore the use of a high-voltage electrical treatment (HVED) as a substitute for heating during the phosphorylation of maize starch. Starch was treated with HVED, ...phosphorylated with Na
HPO
or Na
P
O
with and without thermal treatment and phosphorylated in combination with HVED prior to and after the chemical modification. When starch was phosphorylated with Na
HPO
, HVED was more efficient in catalyzing reaction (3.89 mg P/kg for 30 min HVED in relation to 0.43 mg P/kg for thermal treatment), whereas with Na
P
O
similar P content was achieved as with thermal treatment (0.76 P/kg for 30 min HVED in relation to 0.86 mg P/kg). The order of HVED and chemical reactions did not have a marked effect on phosphorous content. In combination with Na
HPO
, HVED pre-treatment had a more pronounced effect on the solubility and water absorption, whereas post-treatment was favoured with Na
P
O
. Mean diameter was increased by all treatments, where HVED had a marked effect. Enthalpy of gelatinization ranged from 11.76 J/g for starch treated with Na
P
O
and 10 min-HVED to 13.58 J/g for Na
P
O
treated sample. G' and G″ increased after both thermally and HVED enhanced phosphorylations, with a slightly more pronounced effect of the HVED.
Various factors affect rennet coagulation and consequently cheese yield, but the subject of research has been mainly the cow milk. For the purpose of goat cheese production optimization, this paper ...investigated the influence of enzyme concentration (0.01–0.054 g/L), pH (6.5–6.1) and temperature (27–35 °C) on rennet coagulation of goat milk. Coagulation time (RCT), aggregation rate (AR), and gel firmness (G’60 and GF), were measured by oscillatory rheometry. The decrease in rennet concentration extended RCT. At lower rennet concentrations, a lower AR was recorded, which ranged from 0.02 Pa/s to 0.05 Pa/s. The decrease in pH from 6.5 to 6.1 caused a two times shorter RCT, and a two times faster AR. There was no effect of pH on the firmness of the rennet gel. The increase in coagulation temperature from 27 °C to 35 °C reduced the RCT of pasteurized milk from 12.6 min to 8.6 min, and caused a linear increase in the AR, but did not significantly affect the firmness of the gel. The present study revealed that the optimization of the rennet coagulation process could be directed towards pH lowering, or temperature increase, since they accelerate the process, but do not alter the examined gel firmness parameters.
Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted ...much attention recently since milk and dairy products are deficient in these health-protecting components. Accordingly, olive leaf extract (OLE) has been considered due to the presence of bioactive compounds, primarily polyphenols. Thus, the aim of this research was to investigate the possibility of adding OLE into cow milk yoghurt as a potential functional ingredient.
Yoghurts enriched with OLE (1.5, 3, and 5%
/
) were produced and compared with yoghurt without OLE. In all samples acidity, viscosity, colour, syneresis, water holding capacity (WHC), microbiological parameters, sensory properties, total phenols, and antioxidant activity (DPPH and FRAP methods) were determined.
The addition of OLE resulted in shorter fermentation and lower pH, but it had no adverse effect on the viability of yoghurt starter bacteria. OLE-enriched yoghurts showed increased syneresis, higher total phenols content, and antioxidant activity, while WHC and viscosity decreased. Sensory properties were slightly poorer for yoghurts containing higher OLE concentrations. Considering all of the obtained results, the addition of 1.5% OLE appeared to be optimal.
In the present study, six
and seven
strains isolated from artisanal Sardinian dairy products were evaluated for their efficacy in controlling the growth of
during the storage of miniature fresh ...cheese manufactured on a laboratory scale to exploit their possible use as biopreservatives. The strains were tested for antimicrobial activity and some technological characteristics before using them in miniature fresh cheese to evaluate their in situ antilisterial effect. Our results showed that five strains (
16FS16-9/20234-11FS16 and
1/14537-4A/20045) could be considered suitable candidates for use as protective cultures in fresh cheese manufacture since they significantly lowered the pathogen counts by 3-4 log units compared to the control; however, all strains tested were capable of decreasing
numbers. Our results suggest that the single and combined action of the acidifying power and the production of bacteriocin of these strains was capable of controlling and/or reducing the growth of
. Considering their technological characteristics, they might be used as starter/adjunct cultures to increase the safety of the products, perhaps in association with other antimicrobial hurdles.
Skuta is a traditional Croatian whey cheese, with a limited shelf life, produced by heat coagulation of ovine or cow's whey. To improve its quality and extend shelf life, samples were stored at 4 °C ...under vacuum (VP) and modified atmosphere conditions (MAP) (70/30 % N2/CO2) with or without the addition of organic hemp seed (HS) powder (2 % w/w) during 21 days storage. MAP and VP had been used to control the growth of spoilage microorganisms and foodborne pathogens, while HS powder was added because of its nutritional and possible antimicrobial properties. The quality characteristics and shelf life of both untreated and HS powder treated Skuta were assessed using microbiological, physicochemical and sensory parameters. Total aerobic mesophilic count and growth of yeast and molds were reduced in MAP samples. No foodborne pathogens were detected in samples, regardless of the treatment. The addition of HS powder had a significant impact on the nutritional value, the proportion of minerals and salt content of Skuta, but did not have impact on the microbial spoilage. MAP had positive impact on Skuta shelf life in sensory terms, while HS powder addition had no significant impact on shelf life extension but was still sensory acceptable.
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