Potravinarstvo Slovak Journal of Food Sciences
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The macroeconomic indicators influence the consumption of selected organic food under the conditions of global climate change – a case study from the Czech Republic
Full text linkSince the beginning of the 21st century, within the framework of food consumption in the Czech Republic, organic food consumption has also begun to be statistically monitored. This consumption is influenced by several factors, such as consumer demand, their changing attitudes, and beliefs about the correctness of their consumption, but also the owners and managers of companies producing organic food and their willingness and decision to offer organic food to consumers. The content of this paper is to search for the connections between selected macroeconomic indicators and their influence on total household consumption and, within it, on the consumption of certain groups of food and organic food. More than twenty years of statistical monitoring shows how selected macroeconomic indicators and food consumption, including organic foods and their main groups, were developed. During approximately twenty years of development, it is possible to identify several fluctuations with varying intensity in growth, stagnation and decrease. An example is the current economic situation manifested by significant movements in the leading macroeconomic indicators to varying extents in the Czech Republic and several other countries, not only in Europe. The deterioration of the macroeconomic indicators results understandably raises concerns about the future development of consumption and the applicability of the generally produced more expensive organic food on the market. Therefore, The author team investigated the correlation between selected macroeconomic indicators, total food consumption and, in particular, the consumption of selected organic foods and evaluated the course of changes over time between 1993-2021. The influence of selected macro indicators on changes in the consumption of organic foods in the Czech Republic was assessed. The previously published papers deal with food and organic food consumption from different perspectives but not from the perspective of examining the correlation between consumption and three chosen macroeconomic indicators. The present contribution thus aims to fill this existing gap
Thermal performance assessment of an indirect solar dryer: A case study of Bananas
Full text linkThis study presents a design for an absorber used in a solar air collector for an indirect solar dryer. The absorber comprises two aluminium plates corrugated and joined together to form parallel cylinders, enabling airflow within the collector. This research aims to experimentally examine the drying process of two types of bananas, one from Morocco and the other from abroad, using the designed solar air collector. Additionally, the study aims to investigate the peculiarities of the drying process and the performance of the solar dryer employed. The experiments were conducted by subjecting the bananas to the designed solar air collector, and the evolution of drying was monitored. The initial mass of the bananas used was 631.6 g for the Moroccan banana and 713.6 g for the Export banana. After the drying process, the mass of the Moroccan banana reduced to 77.5 g, while the Export banana reduced to 137.3 g, indicating significant moisture removal. The percentage of the amount of water extracted (Q) from the bananas was found to be 87.7% for the Moroccan banana and 80.8% for the Export banana. These results demonstrate the effectiveness of the corrugated aluminium plate absorber in facilitating the drying process in the solar air collector. The significant reduction in the mass of the bananas and the high percentage of water extraction highlight the efficiency of the solar dryer in removing moisture from the agricultural produce. The findings of this study contribute to the understanding of the drying process of bananas and offer valuable insights for the design and optimization of solar drying systems for agricultural applications
The effect of mechanized shelling and packaging on the quality of melon seeds
Full text linkA comparative study was carried out between mechanized shelling and manual shelling of Egusi-melon seeds and the effect of different packaging materials on some quality attributes of shelled Egusi-melon seeds(Bara and Serewe). Egusi-melon seeds were manually shelled and mechanically shelled using the National Centre for Agricultural Mechanization (NCAM) mechanical melon Sheller (2018 and 2020 models) and a Rice huller (SB-10D Rice mill). Shelled Egusi-melon seeds were packaged and stored in kraft paper, glass bottles, laminated pouches, and a low-density polypropylene bag for 10 weeks. The Shelling efficiency of different machines compared to manual shelling (control) was evaluated. Manual shelling (control) was the most efficient in terms of output quality. The 2020 NCAM mechanical melon Sheller was the most efficient of the mechanized processes, while the rice huller was the least efficient. The shelled seeds were evaluated for shelling, free fatty acid, and microbial analysis. Results showed that Bara was more efficiently shelled by machines while Serewe was more efficiently shelled manually. Kraft paper seems to reduce seed spoilage over the storage period compared to the other packaging materials, the seeds shelled using the 2020 NCAM mechanical melon Sheller consistently recorded a significantly lower percentage increase in free fatty acid and fungal load. This research has provided valuable insight that selecting a suitable variety, shelling machine, and packaging material is crucial for the overall efficiency and high-quality output of large-scale production of shelled Egusi-melon
Effect of extrusion process parameters on pellet crumbliness in fish feed production
Full text linkThe article presents the results of studying the pellets crumbliness index of a pilot batch of extruded compound feed for pike-perch. The regimes of extruded pellets fish compound feed production with minimal crumbling were defined using a mathematical model. A 3-factorial central composite design was implemented to obtain a mathematical model of the process of extrudate resulting in the second-degree polynomial. The process influencing factors include the feed mixture moisture W (%), extrusion temperature T (°C) and steam pressure P (MPa). Experimental studies were conducted according to the experimental plan. The experimental data obtained were entered into the planning matrix. Experimental data was processed in a program prepared in Microsoft Excel. As a result, an adequate second-order mathematical model describing the dependence of the crumbliness index on the feed mixture moisture before extrusion, extrusion temperature and steam pressure was obtained. The mathematical model adequacy was tested based on Fisher's variance ratio. The Fisher criterion is an important statistical tool for verifying the adequacy of the model and analyzing the variance. The analysis of the obtained model and its graphical interpretation are presented. A good extrusion process mathematical model was developed. The fundamental principles of feed mixture processing on a single-screw extruder and the choice of its rational parameters ensure the production of extruded compound feed pellets for pike-perch with minimal crumbling were studied. A minimal crumbling is provided at the following values of the factors - feed mixture moisture before extrusion is 32%, extrusion temperature is 132 °C, and pressure is 0.4 MPa. In the selected levels of factors, the calculated value of extruded pellets crumbling was 1.02%
Polymer selection for microencapsulation of probiotics: impact on viability, stability, and delivery in functional foods for improved manufacturing and product development in the food industry
Full text linkProbiotics have won considerable interest in the food industry because of their health benefits. However, ensuring probiotics' viability, stability, and effective delivery in functional ingredients constitute a major concern. Microencapsulation is a promising method to ensure probiotic viability and stability. The best polymer for microencapsulation of probiotics is a determining factor. This paper presents an overview of the impact of polymer selection on probiotic viability, stability, and delivery in functional foods. It discusses numerous microencapsulation techniques and factors influencing polymer selection. It further explores the consequences of various polymers on probiotic viability, highlighting their protecting mechanisms. Additionally, it examines the role of polymer selection in enhancing probiotic stability during delivery, launch kinetics, storage and processing. The business packages of microencapsulated probiotics in foods and case studies on precise polymer choices for probiotic product improvement are also presented. Finally, we present challenges and future directions in using polymers for probiotic microencapsulation in the food industry. This review thus presents insights to enhance manufacturing tactics and product development within the food industry
The study of functional and technological properties of vegetarian ice cream
Full text linkThe use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combined with pumpkin fiber, stevia, bananas, pistachios, coconut oil, and coffee beans with different functional and technological properties, rice milk has a purposeful influence on organoleptic and Physico-chemical properties of food products. Accordingly, the expediency of added rice milk (62%) has been determined to optimize vegetarian ice cream's vitamin and mineral composition. The optimal component ratio has been determined employing experimental studies and multi-criteria optimization: for ice cream "Banana & Pistachio": rice milk – 62%, pumpkin fiber – 2.5%, – 0.5%, banana – 16%, pistachio – 6.8%, coconut oil – 12.2%; “Coffee and chocolate”: rice milk – 62%, pumpkin fiber – 4.8%, stevia – 4%, cocoa powder – 7%, coffee beans – 8%, coconut oil – 14.2%, It has been found that the main physicochemical parameters of the vegetarian ice cream depend on the chemical composition of the ice cream mixture and its freezing conditions. Thus, when the fat content increases, the stability of air bubbles increases, but their sizes decrease. The study results make it clear that the increase in the fat amount is good for the ice cream structure and consistency, while the distance between the fat balls decreases, which, in turn, helps to obtain the product with the smaller ice crystals
The effect of storage temperature on the quality of avocado fruits from different climatic zones
Full text linkAvocado is one of the most valuable products, as it is characterized by a high content of biologically active substances, including vitamins, mineral elements, fats, and dietary fibers. According to a complex of organoleptic and physicochemical indicators, the consumption properties of avocado fruits from different countries of origin, which are sold in Ukraine, have been investigated. Among the organoleptic indicators, the state of peel and pulp, taste, and smell has been determined according to the developed scoring scale. It has been established that the Haas type (Colombia) fruits have a light green pulp and a deep green peel that does not lag well behind the flesh, they are quite firm, the taste is watery, and there are no significant defects, the stem is not damaged. Haas (Israel) avocados had light green pulp and a brownish-black peel that separated from the flesh very well, with little evidence of pollination, a nice buttery flavour, and a nice texture. There is a slight peel defect (pollination mark) with an area of less than 4 cm2, which does not affect the fruit's flesh, and the stem is not damaged. The fruit of the Fuerte type (Israel) had a light green pulp and a deep-green peel that did not lag well behind the flesh, a somewhat grassy taste, and a loose flesh texture. The fruit had a defect in the peel (lens) with an area of less than 6 cm2, which does not affect the fruit's flesh, and the stem is not damaged. It has been found that the researched types of avocado fruits from different countries of origin differ in shape, size, and the ratio of peel, pulp, and stone. From the physicochemical parameters, the mass fraction of moisture, the content of dry soluble substances, active acidity, the content of ascorbic acid, and the fatty acid composition of lipids of avocado fruits have been determined
The influence of chitosan on the raspberry quality during the storage process
Full text linkRaspberry is a perishable berry raw material with a high capacity for mechanical and microbiological damage, and therefore, after harvesting, it is necessary to use appropriate technologies to preserve its quality and extend the storage time. This work aimed to study the influence of different concentrations of chitosan solutions on the quality and duration of storage of raspberries under refrigerating conditions. Raspberries were picked at the consumer maturity stage in perforated plastic containers with a capacity of 500 grams. The berries were processed by spraying with 0.5%, 1.0%, and 2.0% chitosan solution, then removing residual moisture. The storage was carried out for twelve days in a refrigerating chamber at a temperature of 2 °С and relative humidity of 95%. The research was performed according to the physical, chemical, and organoleptic indicators, determining the changes in the mass fraction of ascorbic acid, the mass fraction of sugars during storage, taste, aroma, colour, etc. consistency and appearance at the end of storage. It was found that the loss of ascorbic acid in the processed berries was 1.5-3.9 times less than in the reference sample. A similar situation was observed with the mass fraction of sugars, which prevailed 0.9-2.5 times in the processed samples. According to the organoleptic indicators, the samples with a solution concentration of 1.0% and 2.0% were recognized as the best. According to the results of experimental investigations, it was established that pre-processing of berries with chitosan solutions is a promising method to slow down unwanted metabolic processes that take place after harvesting
Fatty acids, their proportions, ratios, and relations in the selected muscles of the thigh and roast beef
Full text linkThe study aimed to examine, compare, and statistically evaluate the quality of the beef thigh and roast beef muscle in terms of the profile of fatty acids in relation to human health. Musculus semimembranosus and m. quadriceps femoris of the thigh and m. longissimus dorsi of the roast beef were used for analysis to evaluate the fatty acid profile. Chemical analysis of the thigh and roast beef muscle samples was performed using Fourier transform infrared (FTIR) spectroscopy. The measured data were statistically processed according to descriptive characteristics, analysis of variance, and differences were tested using Scheffe´s test at a = 0.05. The SAS program package, version 8.2, was used to evaluate the results statistically. A statistically significant difference (p ≤0.05) was recorded in the dry matter proportion between m. quadriceps femoris and m. longissimus dorsi. A statistically significant difference was found in the intramuscular fat proportion, polyunsaturated fatty acid proportion, the ratio of polyunsaturated fatty acids to saturated fatty acids, the ratio of polyunsaturated fatty acids to monounsaturated fatty acids, as well as between m. semimembranosus and m. longissimus dorsi and between m. quadriceps femoris and m. longissimus dorsi. Strong, statistically significant (p ≤0.01, p ≤0.001) correlations were found mainly between intramuscular fat and polyunsaturated fatty acids, between intramuscular fat and the ratio of the polyunsaturated fatty acids to saturated fatty acids, between intramuscular fat and the ratio of polyunsaturated fatty acids to monounsaturated fatty acids. In conclusion, it was stated that the muscles of the thigh and roast beef of the young cattle are characterized by statistically significant differences in the proportion of fatty acids. The ratio of polyunsaturated fatty acids to saturated fatty acids meets the recommended values concerning maintaining the health of the food consumer. Still, the ratio of the n-6 to n-3 polyunsaturated fatty acids poses a risk concerning cardiovascular diseases
Verification of the humic substances and PGPB biostimulants beneficial effects on the potato yield and bioactive substances content
Full text linkPotatoes are one of the most important sources of nutrients worldwide, but excessive doses of industrial fertilizers are usually used to achieve higher yields. Soil biostimulants are an increasingly used alternative for reducing fertilizer doses and growing healthy agricultural products. In this study, we examined the effects of humic substances (Agriful) and beneficial bacteria (Groundfix) based biostimulants applied by dripping irrigation on the yield and quality of potato tubers in comparison with the conventional N fertilization system. The small trail field experiment was founded in the growing season of 2020 in the Botanical Garden of the Slovak University of Agriculture in Nitra. The highest tubers yield had the combination of biostimulants and N fertilizer – 195.16% above to control. Simultaneously this combination reached an increase in refractometric dry matter content, starch content – 3.6%, and vitamin C content – 20% increase above to control. The Groundfix variant had the highest antioxidant activity with a 16.2% difference compared to the conventional nitrogen fertilization variant. These results show the positive effect of applied biostimulants on the yield and quality of cultivated potatoes