Potravinarstvo Slovak Journal of Food Sciences
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Effect of light intensity on the photo-oxidation stability of red and yellow palm olein mixture
Full text linkPalm oil is an edible oil derived from the mesocarp of oil palm fruit (Elaeis guineensis), which has a high content of carotenoids and tocopherol components. This research aimed to study the effects of light intensity on the photo-oxidation stability of a red and yellow palm olein mixture. The red and yellow palm oleins were mixed into 100, 200, and 350 ppm carotene content. The photo-oxidation stability of the palm olein mixture was investigated under fluorescent light intensities of 5,000 and 10,000 lux at 31 ±2 °C for 7 days. Changes in the content of chlorophyll, carotene, tocopherols, and peroxide value (PV) were evaluated daily. The results showed that an increase in carotene and tocopherol contents effectively improved the photo-oxidative stability of the palm olein mixture. Degradation of chlorophyll, tocopherols, and increased PV were proportional to light intensity during photo-oxidation. There were no significant changes in carotene content at 5,000 lux light intensity exposure. The degradation rates of chlorophyll and tocopherols can be described as first-order reaction kinetics. In contrast, the increase rate of PV can be described as a zero-order kinetics model with k-values of 6.6 x 10-2, 4.9 x 10-2, 3.7 x 10-2 mequiv.kg-1.h-1, and 8.3 x 10-2, 6.8 x 10-2, and 5.6 x 10-2 mequiv.kg-1.h-1 in palm olein mixture, which contains 100, 200, and 350 ppm carotene at 5,000 and 10,000 lux light intensity exposure, respectively. These results suggested that carotene protected tocopherol in palm olein and that tocopherol and carotene synergistically acted as singlet oxygen quenchers during photo-oxidation
Ultrasound-assisted innovations in protein processing: review
Full text linkThe contemporary landscape of protein processing is witnessing a paradigm shift propelled by innovative technologies. This review unveils innovations in protein processing through the lens of an ultrasound-assisted approach. The focus was on the interplay between ultrasound waves and proteins during ultrasound extraction technology. The realm of protein extraction, where traditional methods face challenges and ultrasound emerges as a transformative force, was highlighted, as well as ultrasound's role in enhancing protein yield and quality in relationship to protein structure and function. Comparative analyses have showcased the remarkable advancements ushered in by ultrasound-assisted techniques, and this review also extends to enzymatic hydrolysis, where ultrasound catalyses reactions, unlocking new dimensions in the production of bioactive peptides and nutritionally enriched proteins. In the bio-industrial sectors, ultrasound facilitates protein refolding and revolutionises recombinant protein production, stability and bioavailability. Ultrasound has emerged as a catalyst for efficiency and bioactivity enhancement, defeating conventional limitations to the intricate optimisation strategies of refolding. This review envisages the advantages of ultrasound technology and its applications in the bio-industrial sector. The prospects of ultrasound-assisted protein processing are outlined, and roadmaps and processing techniques are offered
Changes in the microbiota of Bryndza cheese after frozen storage
Full text linkBryndza cheese is a traditional Slovakian product. In this research, we have investigated whether it would be possible to freeze bryndza, store it at a temperature of -18°C, and then thaw and place it on the market during the off-production season. The current legislation in Slovakia does not allow this procedure. The freezing process was chosen based on the request of several small food business operators who would like to replace the process of preserving the primary raw material, matured salted ewe’s lump cheese, in barrels due to acrid-sour taste. Bryndza cheese is preferred by consumers due to its unique microbial composition, which is beneficial for their health. Many microorganisms present in bryndza are probiotics. For this reason, we wanted to determine how the microflora in the bryndza cheese changes after freezing. These findings have practical implications for the food industry, particularly for small food business operators, who can potentially adopt freezing to preserve bryndza, thereby extending its shelf life and availability to consumers. Additionally, in many households, people store bryndza in their freezers after purchasing and use it to prepare dishes. Understanding the role of microorganisms in the ripening process and during storage can provide valuable data on Brynzda quality and safety. The present study aimed to analyse the representation of microorganisms in “Bryndza” samples at the beginning of storage and after 6 months of storage at a temperature of -18 °C. A total of 10 samples of “Bryndza” cheese made from pasteurised milk were analysed. Analysis of total viable counts of viable bacteria (TVC), coliform bacteria (CB), lactic acid bacteria (LAB), and microscopic filamentous fungi (MFF) was performed using the plate dilution method. Isolated strains of microorganisms were identified with mass spectrometry MALDI-TOF MS Biotyper. A total of 295 isolates from Bryndza cheese were identified at the start of storage and 220 isolates at the end of storage of samples. The dominant species of microorganisms found in Bryndza cheese were lactic acid bacteria, especially Lactococcus lactis, with 68 isolates and Lactobacillus fermentum, with 41 isolates at the start of storage. The most frequently isolated species were Lactococcus lactis, with 62 isolates, and Limosilactobacillus fermentum, with 33 isolates. Our results show that important lactic acid bacteria were present in the bryndza even after 6 months of freezing, but coliform bacteria were absent. Experimental outputs: TVC: showed no significant decrease (p-value = 0.0137); LAB: No significant decrease in lactic acid bacteria counts post-storage; MFF: Significant decrease in microscopic filamentous fungi post-storage; CB: Qualitative analysis indicates a significant reduction to undetectable levels after storage. Long-term storage of bryndza at -18°C is safe from a microbiological point of view
Development and quality cum nutritional assessment based on physical properties for corn extruded snacks enriched with protein and carbohydrates: A remedy to malnutrition for society
Full text linkMalnutrition is one of the century's most pressing challenges. If malnutrition is not addressed early, people may suffer from non-communicable diseases. A proper, nutritious diet is necessary to overcome diseases like malnutrition. The technology like extrusion can develop rich fortified food products by retaining high nutrition content. In this study, extrusion technology was used to develop protein and carbohydrate snacks with proper nutrition based on the physical properties of commodities by combining different ratios of corn grits, apple pomace, and mung beans. The objectives of the study focused on the development of a food product based on engineering aspects and the quality cum nutritional evaluation of the finished product that can be used as a diet to combat malnutrition. Physical properties like color, rehydration ratio, porosity, bulk density, water solubility index, texture, sensory evaluation, hardness, and crispiness were studied in detail. The energy content of protein and carbohydrates was measured for nutritional assessment using Food Data Central as a standard, provided by the United States of America Department of Agriculture. Results reveal significant variations among treatments, with the addition of apple pomace impacting bulk density, water solubility index, and color attributes. Mung bean supplementation demonstrates a direct correlation with increased hardness and influences porosity. The rehydration ratio is positively affected by apple pomace. Sensory evaluation underscores the substantial impact on color, texture, crispiness, taste, and overall acceptability, providing valuable insights for snack formulation
Improving the citric acid production by mutant strains Aspergillus niger using carbohydrate-containing raw materials as a carbon source
Full text linkThe demand for citric acid (CA) as a component of food products, pharmaceuticals, and cosmetics is increasing yearly. The use of adapted micro-organisms that convert naturally occurring carbohydrates into organic acids makes it possible to increase annual CA production significantly. The research aim was to study CA production by the Aspergillus niger strain in the medium based on carbohydrate-containing raw materials as a carbon source. We used a fermentation by A. niger. Starch hydrolysates were chosen as a nutrient medium. To improve the CA production of A. niger, multi-step mutagenesis was performed. This resulted in mutant strain A. niger R5/4, which had the highest acidogenic activity among the samples. The study evaluated the effect of temperature on the productivity of the mutant strains. The quantitative content of citric acid was analyzed at different incubation times (144, 168, and 192 h). The effect of the initial medium pH (4.5, 5.0, and 5.5) on acid formation was also investigated. The strain's optimum temperature, pH, and cultivation time parameters were determined. A three-factor, three-level Box-Benken design (BBD) was used to optimize CA production by A. niger strain R5/4 on a starch-containing medium. When assessing the impact of temperature on CA production, the ideal range was between 29 and 31 °C
Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures
Full text linkThe influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork meat during the salting is investigated in this paper. It has been proven that the use of these starter cultures in the technology of raw ba-lik products makes it possible to obtain finished products with improved quality indicators, which is promising in the food industry. It had been shown that in the pork meat samples with the starter cultures, the acidity from 5.74 pH units is more intensively decreased – to 5.52 pH units compared to the control sample (up to 5.64 pH units). Using the starter cultures based on nitrite-reducing microorganisms for the salting in 72 hours positively influenced the formation of the required colour characteristics. It had been established that the moisture-binding capacity and plasticity of the pork meat samples with the starter cultures are characterised by the increased indicators compared with the control sample – by 4.73% and 7.73% and by 2.19 cm2.g, respectively. The difference in the volatile fatty acids content in the pork meat samples with the starter cultures compared with the control sample is 22 and 33%, respectively, in 72 hours of salting. The obtained results can be used in the enterprises of the meat processing industry to produce fermented meat products, particularly raw dried logs
Quality assessment of different polyethylene-packaged groundwater in the Ilorin metropolis of Nigeria for compliance with standards
Full text linkThere is a notable proliferation of sachet water brands in the Ilorin Metropolis of Nigeria. However, more information regarding their safety for human consumption is required. This study aimed to determine the quality attributes of sachet water produced within the Ilorin metropolis of Nigeria to ascertain their conformity with regulatory standards. Three sachet water companies were each selected from three Local Government Areas within the study area. Physicochemical and microbial analyses were conducted on the collected water samples within 24 hours of production and monthly during 4-month storage. The results showed that temperature (25.10-30.13 ℃) and turbidity (0.37-2.84 NTU) were within permissible limits. Total hardness (36.0-136.33 mg/L) and pH (6.42-8.86) significantly (p ≤0.05) increased during storage and were above standards in some samples. There were significant (p ≤0.05) variations in chlorides (2.83-8.57 mg/L), nitrates (0.15-0.64 mg/L), sulphates (4.70-7.12 mg/L), and sodium contents (10.16-18.74 mg/L) but all were within standards. While five of the nine sachet water brands complied (2-100 CFU/mL) with the limit of 100 CFU/mL for the total viable count, all the samples failed the zero-tolerance requirement for coliform. Possible fecal contamination was concluded as the main concern with the sachet water brands produced within Ilorin Metropolis, suggesting their unfitness for human consumption. The water brands may, therefore, pose severe health hazards to consumers and threaten public health. In conclusion, the study demonstrated the likely unfitness of some sachet water brands in the Ilorin Metropolis of Nigeria for human consumption, owing to fecal coliform. This underscores the need for regulatory agencies to intensify the certification process of prospective sachet water factories. Furthermore, regular inspections of certified factories and their practices and products are recommended to ensure continued compliance with regulatory standards
Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
Full text linkIncorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality control aspects involved in utilizing natural colourants in sausages, with particular attention to beetroot. Key subjects explored encompass a variety of natural colourant sources and types, diverse extraction techniques, factors influencing colour stability, regulatory considerations, and consumer perception. Furthermore, the paper delves into emerging trends and advancements in sausage manufacturing, such as plant-based alternatives, functional fortification, and sustainability initiatives. By strategically harnessing the potential of natural colourants, including beetroot, sausage producers can customize their offerings to align with consumer preferences, distinguish their products, and bolster their competitiveness in the market
The influence of different methods of decontamination of microbial biofilms formed on eggshells
Full text linkAccording to "food legislation" requirements, all eggs entering the production of egg products must be disinfected. Therefore, developing technologies for decontaminating chicken eggs before use for food purposes is a promising work direction in chicken egg production and storage. This research aimed to identify the microbiota of chicken eggs with varying degrees of shell contamination and determine the influence of different methods of decontaminating microbial biofilms formed on eggshells. It was set up that the quantitative content of microorganisms on the surface of chicken eggs ranged from 103 CFU to 106 CFU/ml of washing and depended on the contamination of the shell with droppings. Lactobacillus spp., Bacillus spp., Corynebacterium, Staphylococcus were among the genera of bacteria that prevailed on the clean chicken shell, which were isolated in 30-50% of cases, and gram-negative microbiota was practically absent. The constant release of gram-positive bacteria is noted on the contaminated eggshell, and the frequency of identification of gram-negative microbiota of the Enterobacteriaceae genus and non-fermenting genera Pseudomonas and Psychrobacter increases. That is, the microbial scape of the microbiota of the chicken shell depends on its cleanliness, and the presence of a dirty surface increases the frequency of allocation of the resident microflora of the gastrointestinal tract. It was found that the working solution of the disinfectant Vircon S destroyed planktonic bacteria applied to the eggshell in an average of 2 minutes of exposure, stabilised water ozone for 1 minute, gaseous ozone for 3 minutes, and the action of ultraviolet rays with a length of 253.7 nm for 25-30 min. At the same time, using these disinfection methods on bacteria formed in a biofilm on the eggshell did not cause a bactericidal action during this time. To significantly reduce bacteria in the biofilm using these methods, it is necessary to increase the exposure time of the biocide by 2-3 times. Therefore, the complex structure of the eggshell and the multi-layered matrix of biofilms provide better protection for bacteria against the influence of the investigated disinfection methods
Global trends in halal food detection
Full text linkThe growth of the halal food industry has had a positive impact on the global economy. Unfortunately, halal food adulteration is a prevalent issue that has prompted researchers to develop new tools for halal food detection. This study aimed to examine the trends in halal food detection tools. To achieve this, we conducted a global trend analysis of halal food detection tools by reviewing their development, assessing research reference relationships, and identifying future research directions. This study utilised 170 articles published between 2006 and 2024 that focused on halal food detection tools. This study employed both qualitative and quantitative methods using bibliometric analysis. Biblioshiny and Vos Viewer software were used for data analysis. Polymerase Chain Reaction (PCR) has emerged as the most widely used halal food detection tool. Among these institutions, Universiti Putra Malaysia produced the largest number of publications. Malaysia and Indonesia conducted the most research and were frequently cited as references. Rohman was the author with the highest number of citations (277). The goal of this bibliometric analysis was to provide valuable scientific insights that will support future research in the field of halal food detection. Additional studies are strongly recommended to develop more effective tools for halal food detection