1
|
Zandona E, Vranković L, Pedisić S, Vukušić Pavičić T, Dobrinčić A, Marušić Radovčić N, Lisak Jakopović K, Blažić M, Barukčić Jurina I. Production of Acid and Rennet-Coagulated Cheese Enriched by Olive ( Olea europaea L.) Leaf Extract-Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics. Foods 2024; 13:616. [PMID: 38397592 PMCID: PMC10887763 DOI: 10.3390/foods13040616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 01/30/2024] [Accepted: 02/09/2024] [Indexed: 02/25/2024] Open
Abstract
This study investigated the potential of olive leaf extract (OLE), as a functional ingredient, to improve cheese properties, because it is rich in phenols. Milk and dairy products are poor in phenolic compounds. The main objective was to determine the most effective coagulation method and timing of OLE supplementation to maximize retention in the cheese matrix. Experimental cheeses were produced using the rennet and acid coagulation methods, with OLE added either directly to the cheese milk or to the curd phase. Three OLE effective concentrations corresponding to 25%, 50%, and 75% inhibition of DPPH reagent (EFC25, EFC50, and EFC75, respectively) were added, i.e., 11.5 mg GAE L-1, 16.6 mg GAE L-1, and 26.3 mg GAE L-1, respectively. The results showed that OLE significantly increased the concentration of total phenols, total flavonoids, and antioxidant activity in all cheese samples and in the residual whey, especially at higher effective concentrations (EFC 50 and EFC 75). Rennet-coagulated cheese to which OLE was added prior to coagulation (EM 25, EM 50, EM 75) exhibited higher hardness, gumminess, and chewiness but lower elasticity, suggesting alterations in the paracasein matrix. OLE did not adversely affect acidity, water activity, or cheese yield. However, higher EFC resulted in significant colour changes (∆E* > 3.0). In conclusion, the enrichment of cheesemaking milk with OLE and the application of the rennet coagulation method are the most suitable to optimise the production of OLE-enriched cheese. This research shows the potential to improve the nutritional value of cheese while maintaining its desired characteristics.
Collapse
Affiliation(s)
- Elizabeta Zandona
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia; (E.Z.); (M.B.)
| | - Lucija Vranković
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| | - Sandra Pedisić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| | - Tomislava Vukušić Pavičić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| | - Ana Dobrinčić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| | - Nives Marušić Radovčić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| | - Katarina Lisak Jakopović
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia; (E.Z.); (M.B.)
- Gastronomy Department, Aspira University of Applied Sciences, Mike Tripala 6, 21000 Split, Croatia
| | - Irena Barukčić Jurina
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| |
Collapse
|
2
|
Barukčić I, Filipan K, Lisak Jakopović K, Božanić R, Blažić M, Repajić M. The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt. Foods 2022; 11:foods11050701. [PMID: 35267334 PMCID: PMC8909810 DOI: 10.3390/foods11050701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 01/25/2023] Open
Abstract
Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and dairy products are deficient in these health-protecting components. Accordingly, olive leaf extract (OLE) has been considered due to the presence of bioactive compounds, primarily polyphenols. Thus, the aim of this research was to investigate the possibility of adding OLE into cow milk yoghurt as a potential functional ingredient. Methods: Yoghurts enriched with OLE (1.5, 3, and 5% v/v) were produced and compared with yoghurt without OLE. In all samples acidity, viscosity, colour, syneresis, water holding capacity (WHC), microbiological parameters, sensory properties, total phenols, and antioxidant activity (DPPH and FRAP methods) were determined. Results: The addition of OLE resulted in shorter fermentation and lower pH, but it had no adverse effect on the viability of yoghurt starter bacteria. OLE-enriched yoghurts showed increased syneresis, higher total phenols content, and antioxidant activity, while WHC and viscosity decreased. Sensory properties were slightly poorer for yoghurts containing higher OLE concentrations. Considering all of the obtained results, the addition of 1.5% OLE appeared to be optimal.
Collapse
Affiliation(s)
- Irena Barukčić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
| | - Katarina Filipan
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
| | - Katarina Lisak Jakopović
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
- Correspondence: ; Tel.: +385-1-4605-017
| | - Rajka Božanić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia;
- Gastronomy Department, Aspira University College, Mike Tripala 6, 21000 Split, Croatia
| | - Maja Repajić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.B.); (K.F.); (R.B.); (M.R.)
| |
Collapse
|
3
|
Gryszkin A, Grec M, Ačkar Đ, Zięba T, Jozinović A, Šubarić D, Miličević B, Blažić M, Babić J. Phosphorylation of Maize Starch Enhanced with High-Voltage Electrical Discharge (HVED) Instead of Thermal Treatment. Polymers (Basel) 2021; 13:3231. [PMID: 34641049 PMCID: PMC8512410 DOI: 10.3390/polym13193231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 09/13/2021] [Accepted: 09/15/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this research was to explore the use of a high-voltage electrical treatment (HVED) as a substitute for heating during the phosphorylation of maize starch. Starch was treated with HVED, phosphorylated with Na2HPO4 or Na5P3O10 with and without thermal treatment and phosphorylated in combination with HVED prior to and after the chemical modification. When starch was phosphorylated with Na2HPO4, HVED was more efficient in catalyzing reaction (3.89 mg P/kg for 30 min HVED in relation to 0.43 mg P/kg for thermal treatment), whereas with Na5P3O10 similar P content was achieved as with thermal treatment (0.76 P/kg for 30 min HVED in relation to 0.86 mg P/kg). The order of HVED and chemical reactions did not have a marked effect on phosphorous content. In combination with Na2HPO4, HVED pre-treatment had a more pronounced effect on the solubility and water absorption, whereas post-treatment was favoured with Na5P3O10. Mean diameter was increased by all treatments, where HVED had a marked effect. Enthalpy of gelatinization ranged from 11.76 J/g for starch treated with Na5P3O10 and 10 min-HVED to 13.58 J/g for Na5P3O10 treated sample. G' and G″ increased after both thermally and HVED enhanced phosphorylations, with a slightly more pronounced effect of the HVED.
Collapse
Affiliation(s)
- Artur Gryszkin
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego, 37/41, 51-630 Wrocław, Poland; (A.G.); (T.Z.)
| | - Marijana Grec
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| | - Tomasz Zięba
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego, 37/41, 51-630 Wrocław, Poland; (A.G.); (T.Z.)
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg Josipa Jurja Strossmayera 9, 47000 Karlovac, Croatia;
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| |
Collapse
|
4
|
Abstract
The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilisation of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.
Collapse
Affiliation(s)
- Elizabeta Zandona
- Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia
| | - Marijana Blažić
- Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia
| | - Anet Režek Jambrak
- Faculty of Food technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| |
Collapse
|
5
|
Zandona E, Blažić M, Režek Jambrak A. Whey Utilization: Sustainable Uses and Environmental Approach. Food Technol Biotechnol 2021; 59:147-161. [PMID: 34316276 PMCID: PMC8284110 DOI: 10.17113/ftb.59.02.21.6968] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Accepted: 04/20/2021] [Indexed: 12/02/2022] Open
Abstract
The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products.
Collapse
Affiliation(s)
- Elizabeta Zandona
- Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia
| | - Marijana Blažić
- Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia
| | - Anet Režek Jambrak
- Faculty of Food technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| |
Collapse
|
6
|
Zavadlav S, Blažić M, Van de Velde F, Vignatti C, Fenoglio C, Piagentini AM, Pirovani ME, Perotti CM, Bursać Kovačević D, Putnik P. Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. Foods 2020; 9:E1537. [PMID: 33113877 PMCID: PMC7693970 DOI: 10.3390/foods9111537] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 10/19/2020] [Accepted: 10/20/2020] [Indexed: 12/18/2022] Open
Abstract
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers' growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.
Collapse
Affiliation(s)
- Sandra Zavadlav
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47 000 Karlovac, Croatia;
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47 000 Karlovac, Croatia;
| | - Franco Van de Velde
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina;
| | - Charito Vignatti
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina;
| | - Cecilia Fenoglio
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
| | - Andrea M. Piagentini
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
| | - María Elida Pirovani
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
| | - Cristina M. Perotti
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina;
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral (FIQ, UNL/CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Predrag Putnik
- Greenbird Medical Inc., Trg dr. Žarka Dolinara 18, 48 000 Koprivnica, Croatia
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| |
Collapse
|
7
|
Banožić M, Jokić S, Ačkar Đ, Blažić M, Šubarić D. Carbohydrates-Key Players in Tobacco Aroma Formation and Quality Determination. Molecules 2020; 25:E1734. [PMID: 32283792 PMCID: PMC7181196 DOI: 10.3390/molecules25071734] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/07/2020] [Accepted: 04/09/2020] [Indexed: 01/03/2023] Open
Abstract
Carbohydrates are important compounds in natural products where they primarily serve as a source of energy, but they have important secondary roles as precursors of aroma or bioactive compounds. They are present in fresh and dried (cured) tobacco leaves as well. The sugar content of tobacco depends on the tobacco variety, harvesting, and primarily on the curing conditions (temperature, time and moisture). If the process of curing employs high temperatures (flue-curing and sun-curing), final sugar content is high. In contrast, when air curing has a lower temperature, at the end of the process, sugar level is low. Beside simple sugars, other carbohydrates reported in tobacco are oligosaccharides, cellulose, starch, and pectin. Degradation of polysaccharides results in a higher yield of simple sugars, but at the same time reduces sugars oxidization and transfer into carbon dioxide and water. Loss of sugar producers will compensate with added sugars, to cover undesirable aroma properties and achieve a better, pleasant taste during smoking. However, tobacco carbohydrates can be precursors for many harmful compounds, including formaldehyde and 5-hydroxymethylfurfural. Keeping in mind that added sugars in tobacco production are unavoidable, it is important to understand all changes in carbohydrates from harvesting to consuming in order to achieve better product properties and avoid the formation of harmful compounds. This review summarizes current knowledge about tobacco carbohydrates, including changes during processing with special focus on carbohydrates as precursors of harmful compounds during smoking.
Collapse
Affiliation(s)
- Marija Banožić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (M.B.); (Đ.A.); (D.Š.)
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (M.B.); (Đ.A.); (D.Š.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (M.B.); (Đ.A.); (D.Š.)
| | - Marijana Blažić
- Karlovac University of Applied Sciences, Josip Juraj Strossmayer Square 9, 47000 Karlovac, Croatia;
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (M.B.); (Đ.A.); (D.Š.)
| |
Collapse
|
8
|
Miloradovic Z, Kljajevic N, Miocinovic J, Levic S, Pavlovic VB, Blažić M, Pudja P. Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk. Foods 2020; 9:E283. [PMID: 32143313 PMCID: PMC7142780 DOI: 10.3390/foods9030283] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 02/27/2020] [Accepted: 02/28/2020] [Indexed: 11/17/2022] Open
Abstract
Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G') of gels at the moment of cutting were 19.9 ± 1.71 Pa (Gc), 11.9 ± 1.96 Pa (G8) and 7.3 ± 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 ± 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 ± 0.60%). The microstructure of G9 was notably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.
Collapse
Affiliation(s)
- Zorana Miloradovic
- Department for Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia; (N.K.); (J.M.); (P.P.)
| | - Nemanja Kljajevic
- Department for Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia; (N.K.); (J.M.); (P.P.)
| | - Jelena Miocinovic
- Department for Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia; (N.K.); (J.M.); (P.P.)
| | - Steva Levic
- Department for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia;
| | - Vladimir B. Pavlovic
- Department for Mathematics and Physics, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia;
- Institute of Technical Sciences of Serbian Academy of Sciences and Arts, Knez Mihailova 35/IV, 11000 Belgrade, Serbia
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia;
| | - Predrag Pudja
- Department for Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia; (N.K.); (J.M.); (P.P.)
| |
Collapse
|
9
|
Hanousek Čiča K, Mrvčić J, Srečec S, Filipan K, Blažić M, Stanzer D. Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions. Food Sci Nutr 2020; 8:942-954. [PMID: 32148803 PMCID: PMC7020328 DOI: 10.1002/fsn3.1374] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 12/06/2019] [Accepted: 12/09/2019] [Indexed: 12/11/2022] Open
Abstract
Carob liqueur is an alcoholic drink (minimum 15% v/v of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by maceration of carob pods in hydroalcoholic base at different maceration conditions was characterized for the first time based on its aroma compounds/profile, physicochemical parameters, and chromatic characteristics. The results confirm the migration process of bioactive compounds, aroma compounds, and sugars flowing from the carob pod to the hydroalcoholic base. Changes in ethanol concentration modify the physical properties of the solvent and influence the phenolic and aroma compounds extraction, color, and acidity of the obtained samples. The higher content of phenolic compounds was determinate in the samples obtained in the darkness. The amounts of phenols were in the range of some red fruit liqueurs or walnut liqueurs, and sugars (mostly sucrose) ranging between 96 and 107 g/L. Twenty-six (out of total 94) aroma compounds were detected in all samples, of which 17 esters, 3 alcohols, 4 ketones, and 2 acids. Low molecular weight ethyl esters, ethyl hexanoate, ethyl 2-methyl propanoate, ethyl octanoate, ethyl benzoate, ethyl butanoate, and ethyl cinnamate, were the most abundant. Carob pod maceration in 50% v/v hydroalcoholic base (1:5 solid to liquid ratio) in darkness at room temperature during 8 weeks can be recommended as optimal maceration conditions for production of the aromatic carob macerate with functional properties.
Collapse
Affiliation(s)
| | - Jasna Mrvčić
- Faculty of Food Technology and BiotechnologyZagrebCroatia
| | | | | | | | - Damir Stanzer
- Faculty of Food Technology and BiotechnologyZagrebCroatia
| |
Collapse
|
10
|
Blažić M, Kralj E, Agičić M, Perković I, Kolić I. Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard
cheese. Croat j food sci technol (Online) 2019. [DOI: 10.17508/cjfst.2019.11.2.03] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Semi-hard cheese was made from fresh domestic cow milk and treated with
pumpkin seed oil and coffee during its ageing. The energy value and
composition of the cheese were examined by determining the content of dry
matter, minerals, proteins, fat, caffeine and fatty acids. During the ageing
period, the cheese was dipped into a sweet, freshly-prepared, high-quality
coffee drink and coated with a mixture of milled coffee grains and cold pressed
pumpkin seed oil to improve the sensory properties of the cheese, but also to
improve its nutritional value. It is considered that treated cheese could have
greater nutritional and pro-health properties then untreated cheese, due to
nutritional and healing properties of pumpkin seed oil and coffee used during
the maturation period. Pumpkin seed oil contains carbohydrates, minerals,
proteins, and important unsaturated fatty acids, while coffee is rich in
antioxidants and helps in the prevention of type 2 diabetes, Parkinson's and
Alzheimer's disease, and high cholesterol. To determine the impact of the
treatment, the fatty acid and caffeine contents were determined by the GC-FID
and the UPLC-DAD method. The cheese treated with pumpkin seed oil and
coffee had a higher amount of unsaturated fatty acids (UFA) and a lower
amount of saturated fatty acids (SFA) than the untreated cheese. The
proportions of long-chain UFA, such as the C18:2n6c (Omega 6) and the
C18:3n3 (Omega 3), were higher in the treated cheese than those in the
untreated cheese, as well as the C20:1, the C22:2 and the C24:1, which were
not detected in the untreated cheese. Caffeine concentration in the treated
cheese was 33.08 mg/L.
Collapse
Affiliation(s)
- Marijana Blažić
- Karlovac University of Applied Sciences, J. J. Strossmayer Square No. 9, 47000 Karlovac, Republic of Croatia
| | - Elizabeta Kralj
- Karlovac University of Applied Sciences, J. J. Strossmayer Square No. 9, 47000 Karlovac, Republic of Croatia
| | - Marija Agičić
- Croatian Veterinary Institute, Veterinary Institute Vinkovci, I. and J. Kozarac No. 24, 32100 Vinkovci, Republic of Cro atia
| | - Irena Perković
- Croatian Veterinary Institute, Veterinary Institute Vinkovci, I. and J. Kozarac No. 24, 32100 Vinkovci, Republic of Cro atia
| | - Ivana Kolić
- Karlovac University of Applied Sciences, J. J. Strossmayer Square No. 9, 47000 Karlovac, Republic of Croatia
| |
Collapse
|
11
|
Gavarić A, Vladić J, Ambrus R, Jokić S, Szabó-Révész P, Tomić M, Blažić M, Vidović S. Spray Drying of a Subcritical Extract Using Marrubium vulgare as a Method of Choice for Obtaining High Quality Powder. Pharmaceutics 2019; 11:pharmaceutics11100523. [PMID: 31614551 PMCID: PMC6835533 DOI: 10.3390/pharmaceutics11100523] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 10/07/2019] [Accepted: 10/08/2019] [Indexed: 12/19/2022] Open
Abstract
White horehound (Marrubium vulgare L.), is a grey-leaved perennial herb, belonging to Lamiaceae family, distributed in Eurasia and northern Africa. Despite the fact that M. vulgare has been used since ancient times in treating diverse diseases, it is only in the last decade or so that scientists have been able to lay the foundation for its potential pharmacological actions from the results observed through the prism of ethnopharmacological use of this species. The novelty of this study was that subcritical water extraction, acknowledged as a powerful extraction technology to recover phenolic compounds, was coupled with spray drying. The subcritical horehound extract, obtained using optimal process parameters, was used as a liquid feed in spray drying. Maltodextrin was used as a carrier in a concentration of 10%. Thus, two M. vulgare powders, carrier-free and 10% MD, were produced. Comprehensive powders characterization was conducted in order to evaluate their quality. Results confirmed that spray drying can be used as a method of choice for obtaining high quality horehound powders which kept the amorphous structure constant after 6 months.
Collapse
Affiliation(s)
- Aleksandra Gavarić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia.
| | - Jelena Vladić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia.
| | - Rita Ambrus
- Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, Eotvos 6, 6720 Szeged, Hungary.
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Piroska Szabó-Révész
- Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, Eotvos 6, 6720 Szeged, Hungary.
| | - Milan Tomić
- Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovica 8, 21 000 Novi Sad, Serbia.
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Josip Juraj Strossmayer Square 9, 47000 Karlovac, Croatia.
| | - Senka Vidović
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia.
| |
Collapse
|
12
|
Čakarević J, Vidović S, Vladić J, Gavarić A, Jokić S, Pavlović N, Blažić M, Popović L. Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake. Foods 2019; 8:foods8080318. [PMID: 31390766 PMCID: PMC6723179 DOI: 10.3390/foods8080318] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 07/29/2019] [Accepted: 08/02/2019] [Indexed: 12/05/2022] Open
Abstract
The study describes and compares bio-functional properties and thein vitrodigestibility of protein isolates from apricot oil cakes obtained by supercritical fluid extraction and cold pressing, as control. Protein isolates have the potential to be food ingredients with amygdalin contents in an amount considerably lower than regulatory. Isolates showed hypoglycemic activity, studied by the inhibition of α-glucosidase, also functional properties were determined.Good digestibility of proteins, which were done using gastrointestinal proteases (pepsin and pancreatin) were proven by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis SDS-PAGE analysis. Moreover, it was evident that the protein isolates were completely digested. The biologically active potential of the digests was evaluated measuring in vitro antioxidant capacity by three complementary methods and enzyme inhibitory effects towards Angiotensin-I Converting Enzyme (ACE) related with the onset of hypertension. All hydrolysates act as a DPPH and ABTS scavenger, as a reducing agents and an ACE enzyme inhibitor. In conclusion, protein isolates obtained from apricot kernel cake showed to be a promising source of natural products for food applications, with good functional and bioactive properties and easy digestibility.
Collapse
Affiliation(s)
- Jelena Čakarević
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Senka Vidović
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Vladić
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Aleksandra Gavarić
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Nika Pavlović
- Faculty of Medicine, J.J. Strossmayer University of Osijek, Cara Hadrijana 10E, 31000 Osijek, Croatia
| | - Marijana Blažić
- Josip Juraj Strossmayer Square 9, Karlovac University of Applied Sciences, 47000 Karlovac, Croatia
| | - Ljiljana Popović
- Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| |
Collapse
|