The aim of this study was to investigate the possibility of application of brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP) in production of corn snack products. Additionally, ...in the case of BSG and SBP the pectin (0.5% and 1% d. m.) was added in an attempt to resolve the problems of poor expansion and textural properties. Samples were extruded in the laboratory single screw extruder, and physical and sensory properties of obtained extrudates were determined.
By-products addition decreased expansion ratio and fracturability, whereas bulk density and hardness increased. Pectin addition at level of 1% resolved the problem of poor expansion in the extrudates with BSG and SBP, which resulted in successful incorporation of all three by-products in the production of acceptable expanded corn snack products. By-products addition and extrusion process had a significant effect on color change, water absorption and water solubility indexes.
The production of nutritionally fortified snack products, with the acceptable physical and sensory properties is challenging. The addition of high-fibre and high-protein ingredients to starch based raw materials significantly affects the texture, expansion and overall acceptability of extruded snacks. This study provided a novel and effective way to resolve these problems in production of corn extrudates enriched with food industry by-products, by pectin addition. Furthermore, this investigation could partially help in the disposal of waste from the food industries in which the investigated by-products (brewer's spent grain, sugar beet pulp and apple pomace) are formed in large quantities.
•By-products addition on physical and sensory properties of extrudates were studied.•Resolving problem of poor expansion with pectin addition was investigated.•Extrusion process and by-products addition significantly changed product properties.•Pectin addition at level of 1% d. m. resolved the problem of poor expansion.•Sensory acceptable products with all three by-products were obtained.
The cocoa and chocolate industries have huge problems with the utilization of waste generated during the production process. Waste material generated during production include cocoa pod husk, pulp, ...and cocoa bean shell. Cocoa shell is a by-product that has great potential because of its composition. It consists of dietary fibers, proteins, polyphenols, methylxanthines, etc. However, despite its favorable composition, cocoa shell often cannot be used directly in food production because it may contain components that are harmful for human health. Cocoa shell can carry mycotoxins, different microorganisms, polycyclic aromatic hydrocarbons, and heavy metals. High voltage electrical discharge presents a novel non-thermal method that has great potential for the decontamination of waste materials and can also be used for extraction of valuable compounds from cocoa shell.
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 study aimed to establish a procedure for pomegranate peel (PP) valorization and attainment of stable extracts with preserved bioactive compounds. The technology applied was spray drying with ...carbohydrate-based (maltodextrin, MD) and protein-based (whey protein, WP) carrier materials in different concentrations (80, 100, and 120%). What was analyzed was the impact of the type and concentration of carrier material on the stability and quality of the final encapsulated powder. The best results were achieved when the PP extract was microencapsulated with the carbohydrate-based carrier (100%), where it had the highest encapsulation efficiency (EE) (88.63%), hygroscopicity (15.17%), and water solubility index (87.04%). The moisture content was in the range of 3.69–4.60% and 4.21–5.84% for MD and WP, respectively, indicating that both are suitable for long-term storage. It was observed that changes in carrier concentration significantly influenced most of the powders’ physicochemical properties. Microencapsulation using MD yielded a higher content of punicalin, punicalagin, gallic, and ellagic acid than those with WP. Overall results demonstrated that carbohydrate-based microencapsulation can be utilized efficiently for the protection of powder stability and phytochemical characteristics.
Cocoa shell is rich in bioactive components, but also contains significant amounts of micro and macro elements, but also toxic elements. In this study, we examined the contents of different elements ...in cocoa shell, cocoa mass and the effect of high voltage electrical discharge (HVED) on the contents of these elements in the cocoa shell. Also, dark and milk chocolates were produced with different contents of untreated and HVED treated cocoa shell for which was also conducted ICP-MS analysis of these elements. HVED treatment caused a decrease in potassium, cadmium, uranium, cobalt, nickel, iron, molybdenum, chromium, manganese and copper content. The analysis also showed that the contents of some elements were higher after HVED treatment, and the largest increase was observed for calcium. All chocolates produced with treated and untreated cocoa shells had the contents of toxic elements in a range already reported in the literature. After the addition of cocoa shell in chocolate, contents of iron and cobalt were higher than reported in the literature. This presents that, generally, chocolates with added cocoa shell could be safe for human consumption but there are also some opened questions about HVED's influence on these metals that need to be answered.
•HVED treatment of cocoa shell caused decrease of some elements.•Dark and milk chocolates were produced with HVED treated and untreated cocoa shell.•Content of most elements increased with addition of cocoa shell.•Chocolates with added cocoa shell would be safe for human consumption.
Three fractions of tobacco waste (scrap, dust and midrib) were subjected to a high voltage electric discharge (HVED) assisted extraction procedure under different experimental conditions: ...solvent:solid ratio (300, 500, 700 mL/g), frequency (40, 70, 100 Hz) and treatment time (15, 30, 45 min), in order to study the influence of these conditions on the content of chlorogenic acid. The content of chlorogenic acid ranged from 1.54 to 3.66 mg/100 g for scrap, from 1.90 to 2.97 mg/100 g for dust, and from 2.30 to 3.38 mg/100 g for midrib extract, showing a strong dependence on the applied process parameters. The temperature change and the change in pH and electrical conductivity of the extracts after high voltage discharge treatment were also observed. The studied process parameters showed a statistically significant effect on the chemical and physical properties of the extracts from tobacco waste as well as on the content of chlorogenic acid, indicating the potential of HVED assisted processes in the separation of chlorogenic acid from tobacco industry waste. Multiple regression analysis was used to fit the results for the chlorogenic acid to a second order polynomial equation and the optimum conditions were determined.
5-hydroxymethylfurfural (5-HMF) and acrylamide, as products of Maillard's reactions, are present in roasted cocoa shell. Since the cocoa shell is increasingly being researched for use in food ...enrichment due to high fiber and polyphenols content, it is necessary to solve the problem of components that can be harmful to human health. We evaluated the effect of high voltage electrical discharge (HVED) on colour, moisture, 5-HMF and acrylamide content in cocoa shell obtained after roasting cocoa beans. The effects of concentration, frequency and time of cocoa shell treatment were investigated. HVED proved to be a successful method for reducing the content of acrylamide and 5-HMF. In addition, darkening of samples was observed which could mean that further reactions of those components occurred.
•Cocoa shell obtained after roasting cocoa beans was treated with HVED.•5-hydroxymethylfurfural and acrylamide content was reduced after treatment.•Water activity and moisture of treated samples were increased.•Colour results showed darkening of treated samples.
The availability of reliable sensitive multi-analyte methods for unambiguous determination of mycotoxins is crucial for ensuring food and feed safety, considering their adverse health effects and ...(co-)occurrence in various foods. Accordingly, a multi-mycotoxin confirmatory method for simultaneous determination of 11 mycotoxins regulated in cereals within the European Union (EU) using ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS) was developed and in-house validated to fit the EU legislation requirements for analytical methods. A simple sample preparation was based on a solid−liquid extraction using a solvent mixture acetonitrile/water/formic acid (79/20/1, v/v/v) and a dilution of raw extract using water/acetonitrile/formic acid (79/20/1, v/v/v) before instrumental analysis. Average recoveries in all three validated cereal crop types (maize, wheat, and barley), spiked at multiple levels, were found acceptable for all analytes when matrix-matched calibration was used, ranging from 63.2% to 111.2% and also showing very good repeatability, with relative standard deviations below 20%. Matrix effect (SSE) evaluation revealed maize as the most complex of the three analyzed cereal matrices, with strong SSE (<50% and >150%) recorded for all 11 analyzed mycotoxins. An additional method verification was performed through successful participation in proficiency testing schemes, with the achieved z-scores generally in the acceptable range of −2 ≤ z ≤ 2. The obtained validation results demonstrated the suitability of the developed confirmatory multi-mycotoxin UHPLC-MS/MS method based on a dilute-and-shoot principle for the simultaneous determination of low concentrations of 11 EU-regulated mycotoxins in cereals, including aflatoxins B1, B2, G1 and G2, deoxynivalenol, fumonisins B1 and B2, zearalenone, T-2 and HT-2 toxins, and ochratoxin A.
The addition of brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack ...products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.
Chocolate is a product that has a high content of fat and sugar. The addition of fibers and polyphenols in chocolate is increasingly being applied and studied in recent years. Since chocolate is a ...food product that has sensitive rheological properties, any addition of components that are not part of the standard recipe may have a significant influence on physical, chemical and sensory properties. Although cocoa is rich in polyphenols, their share in chocolate depends on the share of cocoa parts and the parameters during processing. Nutritional value of chocolate may be improved by addition of additional sources of nutritious compounds. This paper gives an overview of recent research regarding the addition of fiber and polyphenols to chocolate.
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