Potravinarstvo Slovak Journal of Food Sciences
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Incorporation of gambir catechin crude extract in robusta instant coffee made from different coffee processing methods
Full text linkThis research aimed to enhance the antioxidant properties of instant gambir coffee by adding gambir catechin crude extract during coffee processing using natural anaerobic, full wash, and honey methods. The experiment used a completely randomized non-factorial design (RALNF), with each treatment replicated five times. The treatments consisted of nine formulations (F), namely F1= natural anaerobic 87.5% (w/w): gambir catechin crude 5% (w/w), F2 = natural anaerobic 82.5% (w/w): gambir catechin crude 10% (w/w), F3 = natural anaerobic 77.5% (w/w), gambir catechin crude 15% (w/w), F4 = honey 87.5% (w/w): gambir catechin crude 5% (w/w), F5 = honey 82.5% (w/w): gambir catechin crude 10% (w/w); F6 = honey 77.5% (w/w): gambir catechin crude 15% (w/w) F7 = full wash 87.5% (w/w): gambir catechin crude 5% (w/w); F8 = honey 82.5% (w/w): gambir catechin crude 10% (w/w), and F9 = honey 77.5% (w/w): gambir catechin crude 15% (w/w). The results showed that the formulation treatments significantly affected the instant gambir coffee's water content, solubility percentage, acidity level (pH), total phenols, and IC50. The characteristics of the resulting instant gambir coffee included water content, solubility percentage, pH, total phenols, and IC50 with values of 6.56-7.02%, 94.35-96.55%, 5.25-5.75, 24.91-40.35 mgGAE/g, and 31.46-121.75 mg/mL, respectively
Effects of pesticides on bee populations and safety of bee honey in Ukraine
Full text linkTo prevent pest contamination of crops, they are treated with plant defense agents, the action of which is aimed at the destruction or development and reproduction control of hazardous organisms. But also these chemical agents cause pollution of environmental ecosystems. Furthermore, the use of pesticides on honey bees often leads to mass mortality of the bees and contamination of nectar and pollen. Honey, made by the bees of such nectar, may contain pesticide residues that are toxic to a bee brood and harm the viability and productivity of bee colonies. One hundred seventy-two samples of bee honey and 40 samples of dead bees were studied from different regions of Ukraine. Eight hundred thirty-seven bee colonies died from pesticide poisoning of the honey bees in 2021. The bees most died due to thiamethoxam (523 bee colonies), clothianidin 400 (bee colonies), and lambda-cyhalothrin (342 bee colonies). In
2022, the poisoning of the honey bees, from which 1,130 bee colonies died, was caused by seven insecticides. Lambda-cyhalothrin (653 bee colonies), thiamethoxam (352 bee colonies), imidacloprid (342 bee colonies), clothianidin (325 bee colonies), and acetamiprid (320 bee colonies) were most frequently detected. 11 insecticides, 11 fungicides and 2 each of acaricides and herbicides were found in the honey. There were 425 detection cases of insecticides, 285 fungicides, 8 acaricides, and 3 herbicides. In 2021-2022, 16 insecticides of the 3rd toxicity class were found in the dead bees
The study of the effect of drinks based on extracts of herbal adaptogens on the functional status of athletes during physical activity
Full text linkAdverse environmental factors, stress, lack of sleep and rest, and heavy physical exertion, deplete the human body. In particular, the reserves of the main metabolites, water, and oxygen, are very limited. People, especially athletes, need to take special dietary supplements with adaptogenic properties to adapt to stressful extreme loads. In this study, the influence of using extracts of leuzea, ginseng, and Eleutherococcus on athletes' performance, endurance, strength, and emotional state is carried out. The studies were conducted on four groups of male athletes aged from 19 to 25 years. For three weeks, diagnostics of vital lung capacity, Stange, and Genchi tests are carried out, and data on the general impressions of athletes are collected. According to the research results, the use of adaptogens leads to an increase in physical performance. After the first week of the study, a positive effect on the human body are noticed: improve well-being and increased athletic performance. When using Eleutherococcus, there was a change in the work of the central nervous system (motor functions): tasks begin to be performed in an organized and accelerated manner without deterioration of well-being, but the volume of strength exercises remained the same. When using the drug leuzea, muscle strength was noted, which allowed to increase the load. There is a positive effect of phytopreparations on the body, namely on the functions of the cardiovascular, central nervous and endocrine systems. In 4 participants who took leuzea, the performance in power competitions improved by 18.5% compared to the control group. The intake of Eleutherococcus and ginseng is accompanied by an increase in the activity of neurotransmitter cells, i.e., the effect on the mesolimbic system. In addition, a study of hematological blood parameters and hormonal statuses at the beginning and end of the study was conducted with the subjects who took leuzea extract. So, the use of the drug leuzea leads to the following positive changes: a more significant increase in ESR, a more significant increase in hemoglobin, compared with the control group. The conclusion is made about the practicality of taking biologically active additives based on some plant adaptogens
Investigation of the yield of biologically active substances during the ultrasound and electro-discharge extraction of medicinal herbs of the foothills of the North Caucasus
Full text linkBiologically active components are present in plants in small quantities. There are many different extraction methods, which can be used for their extraction. In this scientific work, extracts of three plants (common origanum, peppermint and garden sage) were prepared in three different ways: water extraction, ultrasound extraction and electro-discharge extraction. The dynamics of saturation of extracts with flavonoids, essential oils and organic acids for each case were studied within 48 hours after the experiment's start. The conducted studies have confirmed the effectiveness of electro-discharge extraction in comparison with ultrasound and in comparison with water extraction. Forty-eight hours after the start of the experiment, 7-15% more organic acids, flavonoids and essential oils were observed in extracts of the studied plants obtained after electro-discharge treatment than in water extracts. A similar dynamic can be traced in the assessment of all indicators. At the same time, 80% readiness of extracts in the case of electro-discharge treatment was observed already 30 minutes after the start of the experiment. Similar indicators (80% of the maximum) were achieved after 24 hours of water extraction and after 2 hours with ultrasound treatment. Thus, the electro-discharge treatment allows you to obtain higher-quality and more enriched active substance extracts in a much shorter time. At the same time, electro-discharge treatment has a significant list of disadvantages described in detail in this article
Green resolution and resilience of palm oil exports in Indonesia: Strengthening local value chains
Full text linkThis study examines the scarcity of palm oil in Indonesia's CPO oil food commodity and the government's conservative steps through green resolution policies and strengthening local value chains. The validation of green economy resolution variable indicators in this study is green financing and local value chains in CPO exports as measured by product prices and production values. In addition to these variables, household consumption expenditure is the control variable used as a determining variable for CPO export levels. The research data uses data from the 2013Q1 to 2022Q4 time series. The research methodology describes the ARDL model for testing long-run effects and the ECM method for observing the economy's acceleration towards equilibrium during short-term shocks. The results showed that the long-term correlation between green financing resolution, product prices, and production value significantly affected the level of CPO exports at a significance level of 5% (p <0.05). However, the variable household consumption expenditure is not significant to the level of CPO exports in the long run at a significance of 5% (p <0.05). Then the short-term correlation shows that the green financing resolution variables, product prices, production values, and household consumption expenditures significantly affect the level of CPO exports at a significance of 5% (p <0.05)
Accelerated technology for bread preparation using activated water
Full text linkIn this study we studied the production of bakery products with an accelerated production cycle using different dispersed flour and ion-ozoned water. The dough was prepared by mechanical loosening of compressed air under pressure (1.5-3 atm). The accelerated technology of bread production combined with wholemeal flour increases the independence of the bakery and reduces the production time of the finished product. The air bubbles in the cavitation process create a finer texture and more airy porous products resulting in higher-quality bread with excellent sensory and textural properties. The accelerated method eliminates yeast from the formulation and expands dietary varieties of yeast-free bread and flour confectionery products. This study used new accelerated technology to quickly intensify the colloidal and biochemical processes that occur during dough preparation. The technology made it possible to eliminate the dough fermentation and proofing process, thereby reducing the duration of the production process of bakery products, increasing labour productivity, and increasing the yield of bread. Qualitative, organoleptic, physicochemical and microbiological indicators and safety indicators evaluated the bakery products. The results showed that the quality of fine and ultrafine disperse flours met the recommended standards for baking yeast-free bakery products. According to laser diffraction data, the average particle size of flour obtained by whole grain milling was 194.9 μm (micron) for fine wheat flour, 609.4 μm for fine wheat flour and 830.0 μm for medium wheat flour. The finest flour fractions (less than 75 μm) provide higher gluten quality, resulting in a better balance of elasticity and extensibility in the dough, according to particle size studies of flours used to create bread. Thus, bakers can give their bread the desired texture. The overall quality of the bread is also affected by the flour's protein content, with the 10-11.5% range considered ideal. The addition of sourdough has improved the taste of baked goods. Bread products made from different dispersed flour and ion-ozoned water had good quality, organoleptic, physicochemical and microbiological indicators, and safety indicators. They could be stored for up to 5 days. As a result of using the accelerated method of dough preparation will improve the structural-mechanical, rheological and technological properties of bread, bakery and flour confectionery products
Seaweed-based films for sustainable food packaging: properties, incorporation of essential oils, applications, and future directions
Full text linkSeaweed-based films have emerged as a promising solution for sustainable food packaging due to their renewable sourcing, biodegradability, and functional properties. This review provides an in-depth analysis of seaweed-based films, focusing on their properties, incorporation of essential oils, applications in food packaging, and future directions. The advantages of seaweed-based films include their renewable and abundant source, biodegradability, and favorable barrier properties. The review explores the physical and mechanical properties, barrier properties, and safety considerations of seaweed-based films. Additionally, it discusses the incorporation of essential oils into seaweed-based films and their potential benefits. Current and potential applications of seaweed-based films in food packaging, ranging from fresh produce to dairy products, are examined, along with the advantages and challenges associated with their use. A comparison with other sustainable packaging options is provided. Furthermore, the review highlights future research directions in developing seaweed-based films, such as improving mechanical properties, extending shelf life, scaling up production, reducing costs, and innovation in formulation. Overall, seaweed-based films offer a promising and sustainable alternative for food packaging, with ongoing research and development driving their advancement and potential for a more environmentally friendly packaging industry
The study of the cytotoxic effect of disinfectants
Full text linkThe toxicity of individual disinfectants has been studied in vitro using human cell cultures (HT-29 (epithelial-like cells of colon adenocarcinoma), HEK 293 (human embryonic kidney cells)) to create a model for assessing the toxicity of residual amounts of disinfectants that can enter milk for a person. Standard tests have been used to assess cell viability and amount: methyl tetrazolium (MTT) test, neutral red cell staining (NRP), and sulforhodamine B (SRB) test. Disinfectants have a dose- and time-dependent cytotoxic effect on human cell cultures. IC50avg (concentration of the drug that suppresses a certain cell function by 50%) of disinfectants based on the effect on cell cultures (average value) is Biodez – 117.29 ±14 μl/l, Blanidas – 389.25 ±20.83 μl/l, Virkon-S – 343.04 ±28.04 μl/l, Neochlor – 473.82 ±30.16 μl/l, Phan – 56.71 ±7.05 μl/l, Chlorination – 343.28 ±27.26 μl/l, Chlorinated lime – 117.35 ±9.44 μl/l. Mean toxic doses for cell cultures are lower than the mean lethal dose (based on literature data) for rats and mice by gastric administration. The novelty is that determining the cytotoxicity of disinfectants in vitro using human cell cultures can significantly reduce the number of animals for establishing LD50 during the registration procedure of new agents, making it possible to make preliminary conclusions about the toxicity of substances at the stage of chemical screening, preliminary hygienic regulation, identify target organs of toxic influence
The effect of Kawa Daun (Coffea canephora) decoction on blood glucose levels and pancreatic β-cells regeneration in rats with diabetes
Full text linkGiving coffee leaves Kawa Daun (Coffea canephora), which contains flavonoids and chlorophyll, which are antioxidants, is one of the therapies that may be used to treat diabetes mellitus, which is expected to affect 783 million people worldwide by 2045. This study, therefore, aims to demonstrate Kawa Daun decoction’s potency in lowering blood glucose levels and restoring pancreatic β-cells in rats with diabetes mellitus. Wistar rats (2-3 months, 200 g, n = 28) were used in this true experimental study, which applied a pre-post-control group design. Regular feeding + no intervention was for the group (K-); Kawa Daun was not provided to (K+) DM (alloxan) rats + regular feeding; (P1) DM rats (alloxan) received 3.6 ml/200 g BW/day of Kawa Daun decoction along with regular feeding; Kawa Daun decoction 7.2 ml/200 g body weight/day in addition to regular feeding was given to (P2) DM rats (alloxan). For 14 days, the intervention was given orally. A spectrophotometer was utilized to detect blood glucose levels, and histological analysis using H&E staining was employed to determine the state of the pancreatic β-cells. In comparison to the (K+) group, the intervention group significantly decreased blood glucose levels (p = 0.001), according to the findings. The P2 group's reduction in blood sugar levels (∆ = 139.33 mg/dl 38.45) was more significant than that of the P1 group (∆ = 109.17 mg/dl 35.32). Compared to the (K+) (27.1% damage) group, the intervention group's pancreatic β-cells revealed improvement according to the histopathological examination results. The group's (P2 = 14.9%) damage area was less than the group's (P1 = 22.4%). This study emphasizes how administering Kawa Daun decoction can improve blood glucose levels and reconstruct the pancreatic β-cells damage and its protection. Finally, this kind of leaf could be a substitute compound for diabetic herbal therapy
Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex
Full text linkThis scientific work describes the research that aims to study the use of a finely dispersed, aggregately stable food emulsion with a mass fraction of blended oil of 50% and xanthan gum in the composition of sour cream with vegetable oils as an analogue of traditional sour cream. The samples of fat-containing fermented-milk bases as a component of sour cream with vegetable oils with a fat content of 10-20% were obtained using two methods. The first method consists in normalising the fat content of the fermented-milk base obtained by fermentation of skimmed cow's milk with a food emulsion, and the second one – is in the fermentation of a normalised mixture consisting of a food emulsion and skimmed cow's milk. When comparing the duration of fermentation of skimmed cow's milk and normalised mixtures with a fat content of 10 to 20%, it was established that in order to achieve the minimum value of the titrated acidity of the clot of 60 °T, the duration of fermentation of skimmed cow's milk is 6 hours, of a normalised mixture with a fat content of 10% – 8 hours, 15% – 12 hours, 20% – 16 hours. According to the organoleptic quality indicators, the samples of fat-containing fermented-milk bases with a fat content of 20%, obtained by two methods, had an indiscrete but unsuitable thick consistency, which was adjusted using xanthan gum. According to the organoleptic quality indicators, it was established that in order to obtain a sour cream with vegetable oils with an indiscrete and thick consistency, 0.15% of xanthan gum should be added to the fat-containing base obtained by the first method, and 0.20% – to the fat-containing base obtained by the second method. The study of determining the content of polyunsaturated fatty acids in sour cream with vegetable oils with a fat content of 20% shows an increased content of omega-3 and omega-6 fatty acids – 2.13% and 10.88%, respectively, compared to sour cream obtained by the traditional technology