RIOFH - Repository of Institute of General and Physical Chemistry
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Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties
No full textA novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional food ingredient. Central composite design (CCD) was employed to generate snack formulations by varying feed moisture (M, 16.3-22.5%), screw speed (SS, 500-900 rpm) and CRF content (20-40%). The optimization according to artificial neural network modeling and a genetic algorithm was applied to define optimal process conditions (17.6% moisture, 820 rpm and 24.1% of CRF) for obtaining the product with the highest expansion (3.34), crispiness (3.22 x 10(-3)), volume (2040 m(3)), degree of gelatinization (69.70%) and good color properties. Bulk density (110.33 g/L), density (250 kg/m(3)), and hardness (98.74 N) resulted in low values for the optimal sample. The descriptive sensory analysis evaluated low hardness and bitterness, with high crispiness for the optimal extrudate. This study points to the possibility of a novel chicory enriched extrudate production with desirable physicochemical and sensory properties
Primary Metabolite Chromatographic Profiling as a Tool for Chemotaxonomic Classification of Seeds from Berry Fruits
No full textResearch background. Considering the importance of consumption of berry fruits with proven health-beneficial properties and difficulties in quality control of products of spe-cific botanical and geographic origin, a fingerprint method was developed, based on ad-vanced data analysis (pattern recognition, classification), in order to relate the variability of nutrients in the selected cultivars to primary metabolite profile.Experimental approach. Forty-five samples of genuine berry fruit cultivars (strawberry, raspberry, blackberry, black currant, blueberry, gooseberry, chokeberry, cape gooseberry and goji berry) were characterized according to chromatographic profiles of primary me-tabolites (sugars, lipids and fatty acids) obtained by three chromatographic techniques (high-performance thin-layer chromatography, gas chromatography coupled to mass spectrometry, and high-performance anion-exchange chromatography with pulsed am-perometric detection).Results and conclusions. Comprehensive analysis allowed monitoring and identification of metabolites belonging to polar lipids, mono-, di-and triacylglycerols, free fatty acids, free sterols, sterol esters, mono -to heptasaccharides and sugar alcohols. Chemical finger-print of berry seeds showed the uniformity of primary metabolites within each fruit spe-cies, but revealed differences depending on the botanical origin. All three chromatograph-ic methods provided a discriminative, informative and predictive metabolomics methodology, which proved to be useful for chemotaxonomic classification.Novelty and scientific contribution. A novel methodology for the identification of bio-active compounds from primary metabolites of natural products was described. The pro-posed untargeted metabolite profiling approach could be used in the future as a routine method for tracing of novel bioactive compounds. The knowledge of metabolite compo-sition obtained in this study can provide a better assessment of genotypic and phenotyp-ic differences between berry fruit species and varieties, and could contribute to the de-velopment of new breeding programs
Carotenoid-Producing Yeasts: Selection of the Best-Performing Strain and the Total Carotenoid Extraction Procedure
No full textYeasts are considered an extraordinary alternative source of natural carotenoids and pigmented terpenoids with multiple applications. Production of carotenoids by yeast fermentation technology has many benefits; it is cost-effective, easily scalable, and safe. The aim of this research is the isolation of yeasts from natural resources and selection of the most potent bioagent for carotenoid production. Additionally, an upgraded carotenoid extraction protocol we established, which implies the testing of four methods for cell lysis (hydrochloric acid treatment, ultrasound treatment, milling treatment, and osmotic pressure treatment), three extraction methods (conventional extraction, ultrasound extraction, and conventional + ultrasound extraction), and three extraction solvents (acetone, isopropanol/methanol (50:50), and ethanol). For the first time, the obtained results were further modeled by an artificial neural network (ANN). Based on the obtained maximal carotenoid yield (253.74 +/- 9.74 mg/100 g d.w) for the best-performing Rhodotorula mucilaginosa, the optimized extraction procedure involving milling treatment (for cell lysis) and conventional extraction with acetone (for carotenoid extraction) convincingly stood out compared to the other 35 tested protocols. Therefore, the selected carotenoid extraction protocol was verified with respect to its universality for all other yeast isolates, demonstrating its simplicity and effectiveness
Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods
No full textWinter savory (Satureja montana L.) is a well-known spice and medicinal plant with a wide range of activities and applications. Two subspecies of S. montana, subsp. montana and subsp. variegata, were used for the preparation of seven different extracts: steam distillation (essential oil (EO) and hydrolate (HY)), subcritical water (SWE), ultrasound-assisted (UAE-MeOH and UAE-H2O), and microwave-assisted (MAE-MeOH and MAE-H2O) extraction. The obtained EOs, HYs, and extracts were used for an in vitro evaluation of the antioxidant activity (DPPH, ABTS, reducing power, and superoxide anion methods) and in vitro antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Salmonella Typhimurium, Saccharomyces cerevisiae, and Candida albicans. The antimicrobial screening was conducted using disk-diffusion assessment, minimal inhibitory concentration, time-kill kinetics modeling, and pharmacodynamic study of the biocide effect. The total phenolic content (TPC) was highest in EO, followed by SWE, MAE, and UAE, and the lowest was in HY. The highest antimicrobial activity shows EO and SWE for both varieties, while different UAE and MAE extracts have not exhibited antimicrobial activity. The natural antimicrobials in the S. montana extract samples obtained by green extraction methods, indicated the possibility of ecologically and economically better solutions for future in vivo application of the selected plant subspecies
Indigo carmine determining by UV/VIS spectrometric and the kinetic method using Briggs-Rauscher oscillator: two methods comparison
No full textIndigo carmine (InC) is broadly used blue dye in different industrial area. This work aims toobtain analytical curves for determination of InC in aqueous solutions. For such as purposes, twomethods were used: UV/VIS spectrophotometry and the kinetic method based on Briggs-Rauscher (BR) oscillatory reaction, and compared in terms of methods sensitivity whichexpressed as limit of detection (LOD) and limit of quantification (LOQ). To the best authors' knowledge, as candidate for proposed analytical method, the BR oscillatory reaction was appliedfor the first time to InC quantification. The results obtained show that kinetic method using BRoscillatory reaction has a quite lower LOD and LOQ making this method more acceptable todetermine an unknown concentration of InC dissolved in water, compared to UV/Visspectrophotometric method
Molecular structure optimization and deconvolution of complex raman spectrum bands vibrations of indigo carmine
No full textDetermining the complex vibrational groups for each Raman spectrum band due tosubstantial bands overlapping was a challenge of many researchers. Using an example offairly complex organic molecule of indigo carmine, this work exemplifies the applicationof Facio software in order to give an illustration of deconvolution of complex indigocarmine Raman bands. Moreover, this work yields a better agreement of the Ramanspectrum calculated of indigo carmine and experimental ones compared to the literaturedata. This fact makes the work important in terms of singling out the vibrational groupstypes in a molecule for each band in the Raman spectrum
Revealing the Wonder of Natural Photonics by Nonlinear Optics
No full textNano-optics explores linear and nonlinear phenomena at the nanoscale to advance fundamental knowledge about materials and their interaction with light in the classical and quantum domains in order to develop new photonics-based technologies. In this perspective article, we review recent progress regarding the application of nonlinear optical methods to reveal the links between photonic structures and functions of natural photonic geometries. Furthermore, nonlinear optics offers a way to unveil and exploit the complexity of the natural world for developing new materials and technologies for the generation, detection, manipulation, and storage of light at the nanoscale, as well as sensing, metrology, and communication
Acceptability of bread supplemented with yeast extract to consumers
No full textRazvijena je i optimizovana nova vrsta funkcionalnog proizvoda, hleb sa ekstraktom kvasca, a u narednoj fazi razvoja proizvoda, potrošači su probali hleb sa ekstraktom kvasca i njihovi stavovi su analizirani. Ukupno 536 nasumično odabranih potrošača testiralo je uzorke hleba sa ekstraktom kvasca. Razultati anketa pokazuju da potrošači u svim grupama imaju visoku svest o značaju deklarisanja proizvoda i uticaja hrane na zdravlje, dok imaju male potrebe za specijalnom ishranom. Senzorne karakteristike hleba su veoma prihvatljive, dok je krajnja cena nove vrste hleba 20% viša od uobičajene. Analiza korespondencije je pokazala razlike u kategorijama potrošača, kao i njihovim odgovorima. Iako je ispitivanim potrošačima cena proozvoda bila veoma značajna, čak i bez odgovarajućeg marketinga, bio je visok nivo spremnosti da zamene vrstu hleba koju trenutno konzumiraju i kupe ovu novu vrstu hleba.A new type of functional food products-bread supplemented with yeast extract-was developed and optimized. In the next product development phase, samples of bread with yeast extract were tasted and evaluated by 536 randomly selected consumers, and their acceptability was analyzed.. The survey results showed that consumers in all groups had a high level of awareness about the importance of product labeling and the impact of food on health, while low requirements for special diets. Bread sensory characteristics were highly acceptable, while the final price of bread with yeast extract was 20% higher than regular bread. Correspondence analysis showed differentiation among categories of consumers and their responses. Despite the high importance of product price and lack of proper marketing, there was a high level of consumers' willingness to change their current bread, and buy this new type
Volatile Compounds of Nepeta nuda L. from Rtanj Mountain (Serbia)
No full textUnlike other studies that only determined the chemical composition of essential oils depending on their geographic origin, this research investigated the effect of weather conditions (temperature, precipitation, and insolation) on the chemical composition of Nepeta nuda L. essential oil. The collection of wild-growing N. nuda was carried out during three successive years, 2019, 2020, and 2021 at Rtanj Mountain (Serbia) on the same date (July 7th). Essential oil extraction from the plant was performed by hydro-distillation. After gas chromatographic-mass spectrometric analysis, a total of 102 volatile compounds were separated from N. nuda, during the observed period, 28 were unidentified, compromising between 5.0% and 8.7%, depending on the year. A multiple linear regression model was created, and statistical analyses were performed to provide knowledge about the prediction, feature profile, and the similarity in contents of active compounds of the N. nuda essential oil. The influence of temperature on the accumulation of the most abundant component, 1,8-cineole, was positive, while the impact of precipitation and insolation was negative. According to the cluster tree, there are four chemotypes of N. nuda essential oil: with nepetalactone, 1,8-cineole, mixed (nepetalactone+1,8-cineole+germacrene D), and nonspecific chemotypes. Bearing in mind that the biological activity of a raw material depends on the chemotype and environmental factors, this is a topic that deserves a more detailed approach. The N. nuda and its essential oil are promising materials with high biological potential, and these deserve further detailed investigation
Effects of extrusion process on Fusarium and Alternaria mycotoxins in whole grain triticale flour
No full textEffects of extrusion processing parameters of co-rotating twin-screw extruder - screw speed (SS = 500, 650, 800 rpm), feed rate (FR = 22, 26, 30 kg/h), and moisture content of the material (MC = 20, 25, 30 g/100 g), on the reduction rate of deoxynivalenol (DON), 3- and 15- acetyldeoxynivalenol (3- and 15-AcDON), HT-2 toxin (HT-2), tentoxin (TEN) and alternariol monomethyl ether (AME), in whole grain triticale flour were investigated, together with the physico-chemical characterization of obtained products. The die temperature of the extruder ranged between 113 and 151 degrees C, the pressure at the die was from 2.7 to 7.9 MPa, the mean retention time of material in the barrel was between 4 and 11 s, torque ranged between 39.6 and 59.4 Nm, while the specific mechanical energy ranged from 66.9 to 125 kWh/t. Optimal parameters for lowering the concentration of each investigated mycotoxins were: SS = 650 rpm, FR = 30 kg/h, MC = 20 g/100 g, with a reduction of 9.5, 27.8, 28.4, 60.5, 12.3 and 85.7% for DON, 3-AcDON, 15-AcDON, HT-2, TEN and AME, respectively. Present study is the first report for the fate of mycotoxins (3-AcDON, 15-AcDON, HT-2, TEN and AME) studied less during extrusion process of naturally contaminated whole grain triticale flour