Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are ...continually trying to improve its properties by different modification procedures and expand its application. What is mostly applied in this view are their chemical modifications, among which organic acids have recently drawn the greatest attention, particularly with respect to the application of starch in the food industry. Namely, organic acids naturally occur in many edible plants and many of them are generally recognized as safe (GRAS), which make them ideal modification agents for starch intended for the food industry. The aim of this review is to give a short literature overview of the progress made in the research of starch esterification, etherification, cross-linking, and dual modification with organic acids and their derivatives.
The aim of this study was to develop a liquid chromatography/tandem mass spectrometry LC-MS/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF) in corn snack ...products enriched with food industry by-products: brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP). Development of the method included the study of different sources for ionization, different mobile phases, different extraction conditions as well as different methods of sample preparation. Finally, the single LC-MS/MS method was developed for the analysis of both analytes in one step with a duration of 20 min using a simple single-step extraction. The method with apparent recoveries of 91.4 and 90.4 for acrylamide and HMF, respectively, was applied for the analysis of non-extruded and extruded samples. The obtained results shown that the acrylamide content was <LOD (limit of detection) for all raw materials and non-extruded mixtures, while HMF increased proportionally to the content of added by-products in the mixtures. After the extrusion process, quantification of the acrylamide could be done in all samples. A higher amount of by-products entails higher contents of acrylamide and HMF, with the most significant effect in AP extrudates, where the highest content of HMF (6069 ± 789 ng/g) and acrylamide (5.37 ± 0.50 ng/g) in samples with 15% AP was observed.
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper ...chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs, which are essential for further chemical reactions in the following processes of chocolate production. Roasting is one of the most important processes due to the occurrence of Maillard's reactions, during which aroma compounds are formed. In this paper, we have reviewed the most important chemical reactions that occur with proteins, carbohydrates, lipids, and polyphenols. Additionally, we present other components that may be naturally present or form during the production process, such as methylxanthines, aldehydes, esters, ketones, pyrazines, acids, and alcohols.
Cabbage is an important source of bioactive compound, which is available throughout the year. However, a lot of different traditional, and hybrid varieties with different levels and composition of ...bioactive compounds can be found on the market. The aim of the study was to obtain quantitative results showing comparative differences between different white cabbages ("
", "
", "
", "
") from Croatia. Morphometric parameters and physicochemical composition were determined while using standard procedures. Phenolic acids were determined using high-performance liquid chromatography and volatile compounds were analysed by the solid-phase micro-extraction gas chromatography with mass spectrometry (SPME-GC-MS) smethod. The results showed that studied cabbage cultivars differed in physicochemical composition and morphological traits. Six phenolic acids were identified and quantified, whereas a sinapic acid was the most dominant component (65.9-78.15 mg/kg). Aldehydes, esters, alcohols, and terpenes were the major classes of organic volatile compounds present in the studied cabbages. "
", which has never been analysed before, showed to contain the highest amount of d-limone (40.75 µg/L) and allyl isothiocyanate (1090.26 µg/L), the most important volatile compounds responsible for the fresh cabbage flavour. The presented results mark off "
" cultivar as valuable for larger production and further examination.
Cocoa is one of the most well-known raw materials worldwide, meeting the health expectations of consumers. Cocoa-based beverages have superior color, aroma and flavor richness that attracts children. ...The production and consumption of cocoa-based beverages with different substitutes (sugar replacers, omega-3, plant based extracts rich in bioactive components) known as ready-to-drink cocoa beverages, chocolate beverages and cocoa-based beverages are increasing day by day.
In this paper, different aspects of cocoa beverage production and quality are reviewed. Instant and ready-to-drink beverages and drinking chocolate are differentiated. Furthermore, additives that can be added to improve the quality characteristics of cocoa-based beverages are outlined, such as sweeteners, hydrocolloids and different bioactive ingredients. Specific influence of different production processes on quality of cocoa based beverages, alternative processing techniques (such as high-voltage electrical discharge, foam drying) and quality parameters are delineated. Problems that may arise during production along with their probable causes are also addressed.
Although there are scientific papers regarding the above-mentioned scopes of cocoa based beverages, the subject is still relatively under-researched. The efforts of designing beverages with reduced sugar content should be extended, as well as enrichment of beverages with bioactive compounds. Alternative processing techniques should be further investigated both from the technological, and from nutritional aspect. Increasing bioaccessibility of micro- and macroelements is also a worthwhile scope.
•Cocoa based beverages (CBB) can be found as instant, ready-to-drink and chocolate beverages.•Most common hydrocolloids used in production of CBB are carrageenan, CMC, different types of gum, etc.•Parameters that determine quality of CBB are viscosity, colour, nutritional value and sensory properties.•Problems that can occur during production of CBB are sedimentation, layer formation, marbling, curdling, etc.
Production of corn extrudates with addition of various types of flours is widely used in the food process industry, both for final products and for the modification of flours for the bakery industry. ...Because of its chemical composition spelt is recently used for production of various types of food products. The aim of this study was to determine the effect of spelt flour addition to corn grits (ratios grits: flour=95:5; 90:10 and 80:20) on extrudates properties. Prepared samples with 15% of moisture content were extruded in the laboratory single screw extruder, and then physical and rheological properties were determined.
The obtained results showed that addition of spelt flour to corn grits resulted in decrease of expansion ratio (ER) and fracturability, whereas bulk density (BD) and hardness of extrudates increased. After extrusion process water absorption index (WAI), water solubility index (WSI) and damage of starch (DS) significantly increased, while resistant starch (RS) content decreased. Spelt flour addition and extrusion process significantly changed the color, decreased peak, hot and cold viscosities, and the extruded samples were less prone to retrogradation.
•The effects of spelt flour addition on properties of corn grits extrudates were studied.•The addition of spelt flour decreased expansion and fracturability, but increased bulk density and hardness.•Extrusion process and spelt flour addition significantly changed color and viscosity.•Extrusion increased WAI, WSI and starch damage, while decreased resistant starch.
This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, ...resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks. The amounts of press cakes added to corn grits were 3, 6, and 9%. Extrusion was carried out in a laboratory single-screw extruder. For indirectly expanded products (SCFX), supercritical CO
was injected during extrusion, and secondary expansion was completed in the microwave oven. The type and content of press cake, as well as the type of product, significantly influenced total polyphenol content and antioxidant activity. Press cakes increased the contents of both soluble and insoluble fibre (from 1.94% d. m. and 1.28% d. m. for extrudates without press cakes up to 3.17% d. m. and 6.94% d. m. for SCFX extrudates with press cakes, respectively), and resistant starch was not markedly influenced by their addition. The influence of the content of press cake on HMF was not significant, whereas the type of cake and the type of extrusion influenced HMF significantly. In a raw mixture of corn grits with 3% of pumpkin press cake, HMF was below the limit of detection, and the highest content was found in the classically extruded sample with the addition of 9% of camelina press cake (580 ppb). In all samples, the acrylamide content was below the limit of detection, indicating that safe products were obtained. This research shows potential for the implementation of supercritical CO
extrusion in the production of safe, nutritionally improved snack products. Future research might bring about the design of cost-effective processes applicable in the industry.
Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and ...milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research ...was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications.
The improper disposal of plastics is a growing concern due to increasing global environmental problems such as the rise of CO
emissions, diminishing petroleum sources, and pollution, which ...necessitates the research and development of biodegradable materials as an alternative to conventional packaging materials. The purpose of this research was to analyse the properties of biodegradable polymer blends of thermoplastic potato starch (TPS) and polylactide, (PLA) without and with the addition of citric acid (CA) as a potential compatibilizer and plasticizer. The prepared blends were subjected to a comprehensive physicochemical characterization, which included: FTIR-ATR spectroscopy, morphological analysis by scanning electron microscopy (SEM), determination of thermal and mechanical properties by differential scanning calorimetry (DSC), water vapour permeability (
), as well as biodegradation testing in soil. The obtained results indicate an improvement in adhesion between the TPS and PLA phases due to the addition of citric acid, better homogeneity of the structure, and greater compatibility of the polymer blends, leading to better thermal, mechanical and barrier properties of the studied biodegradable TPS/PLA polymer blends. After conducting the comprehensive research outlined in this paper, it has been determined that the addition of 5 wt.% of citric acid serves as an effective compatibilizer and plasticizer. This supplementation achieves an optimal equilibrium across thermal, mechanical, morphological, and barrier properties, while also promoting material sustainability through biodegradation. In conclusion, it can be stated that the use of thermoplastic starch in TPS/PLA blends accelerates the biodegradation of PLA as a slowly biodegradable polymer. While the addition of citric acid offers significant advantages for TPS/PLA blends, further research is needed to optimize the formulation and processing parameters to achieve the desired balance between mechanical strength, thermal and barrier properties and biodegradability.
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