Potravinarstvo Slovak Journal of Food Sciences

https://potravinarstvo.com/journal1/index.php/potravinarstvo/issue/feed Potravinarstvo Slovak Journal of Food Sciences 2021-01-28T01:11:55-06:00 doc. Ing. Peter Zajác, PhD. editor@potravinarstvo.com Open Journal Systems Welcome to administration panel https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1508 The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus 2020-11-16T14:21:37-06:00 Iryna Smetanska iryna.smetanska@hswt.de Oksana Tonkha oksana16095@gmail.com Tetjana Patyka patykatatyana@gmail.com Dase Hunaefi dashcbdk@gmail.com Diaa Mamdouh moc.oohay@demahomahod.com Mуkola Patyka npatyka@gmail.com Anatolyi Bukin bukin_a@nubip.edu.ua Mikhailo Mushtruk mixej.1984@ukr.net Natalia Slobodyanyuk slob2210@ukr.net Alina Omelian alina.omelian@outlook.com

Phenolic acids represent a big group of plant secondary metabolites that can be used as food additives, nutraceuticals, and pharmaceuticals. Obtaining phenolic acids from the plant in vitro cultures provide an attractive alternative to produce high-value plant-derived products. The impact of yeast extract and jasmonic acid on the induction of defense responses and consequently the production of phenolic acids in vitro hairy root cultures of O. aristatus have been investigated. Treatment of O. aristatus cultures with jasmonic acid caused accumulation of 12.98 mg.g-1 DW of phenolic acids, elicitation with yeast extract resulted in the highest amount of phenolic acids, particularly in 17.99 mg.g-1 DW as compared to 4.03 mg.g-1 DW for the non-treated cultures. Individual phenolic acids showed a different response to elicitation. Particularly rosmarinic acid content on the control plot reached 2.89 mg.g-1 DW, while after the treatment with jasmonic acid is increased to 10.84 mg.g-1 DW and after yeast application, it was 14.31 mg.g-1 DW. Also, caffeic acid content increased until 0.75 and 2.01 mg.g-1 DW after application of jasmonic acid and yeast extract, while at the control plot its concentration was 0.58 mg.g-1 DW. Application of yeast extract influenced synthesis of phenolic acids in vitro cultures of O. aristatus stronger as jasmonic acid treatment.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1473 The sustainability of rice farming practices in Tidal swamplands of South Sumatra Indonesia 2020-10-30T08:49:30-05:00 Khairul Fahmi Purba khairulfahmi@student.pps.unsri.ac.id Muhammad Yazid yazid_ppmal@yahoo.com Mery Hasmeda m_hasmeda@yahoo.com Dessy Adriani dessyadriani@fp.unsri.ac.id Meitry Firdha Tafarini meitrytafarini@student.pps.unsri.ac.id

Tidal swamplands are considered the national food security platform in Indonesia. Residues from the excessive chemical input used in the rice production affecting the environment, farmers’ health, and the safety of the product. Similarly, one can expect that excessive chemical use in tidal swamplands can also threaten rice production system sustainability. This study aimed to assess and identify factors influencing the sustainability of rice farming practices in tidal swamplands of South Sumatra, Indonesia. A survey was carried out to obtain information through direct interviews with 150 farmers in Muara Telang, South Sumatra, Indonesia. The Indonesia rice check was employed as indicators to assess the sustainability of rice farming practices in tidal swamplands. A percentage index was to categorize the sustainability status. A regression analysis with the Tobit model was applied to identify factors influencing the sustainability of rice farming practices. The result showed that the average sustainability index was 25.53%. It indicated rice farming practices in tidal swamplands tend to be unsustainable. The significant factors influencing the sustainability of rice farming practices were farmer’s education and household size. A policy recommendation is proposed to enhance the implementation of sustainable agriculture practices by the rice farmers in tidal swamplands.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1494 The influence of cavitation effects on the purification processes of beet sugar production juices 2020-11-01T02:58:44-06:00 Marija Zheplinska jeplinska@ukr.net Mikhailo Mushtruk mixej.1984@ukr.net Volodymyr Vasyliv vasiliv-vp@ukr.net Viktor Sarana saranavv@ukr.net Maxim Gudzenko gudzenkomax@ukr.net Natalia Slobodyanyuk slob2210@ukr.net Anatolii Kuts ag@ukr.net Serhii Tkachenko sergi-tkachenko@ukr.net Roman Mukoid mukoid_roman@ukr.net

In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam-treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1482 The quality characteristics of sausage prepared from different ratios of fish and duck meat 2020-10-17T09:53:11-05:00 Nataliia Bozhko natalybozhko@ukr.net Vasyl Tischenko tischenko_1958@ukr.net Vasyl Pasichnyi Pasww1@ukr.net Yevheniia Shubina gusihsu@gmail.com Oleksandr Kyselov oleksandr.kyselov@snau.edu.ua Andriy Marynin andrii_marynin@ukr.net Igor Strashynskyi sim2407@i.ua

The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the recipe with the highest quality indicators of semi-smoked meat sausages with duck meat and freshwater aquaculture was determined. It was found that the protein content of meat-containing, semi-smoked sausages with different ratios of duck and fish meat was 17.90% – 21.34% higher than that of the analog. A sample containing 50% duck and 30% fish has an ideal protein: fat ratio of 1:1. The following high functional properties of model minced experimental semi-smoked sausages were established: up to 72.75% moisture, water binding capacity of up to 71.47%, and water holding capacity of up to 60.60%. A comparative analysis of the rheological properties of minced meat showed that increasing the proportion of duck meat in minced meat modelling systems improves the strength of the system and increases shear stress. The addition of fish raw materials improves the elasticity of meat-containing systems. The optimal ratio of duck and fish is 50:30 for plastic and easily minced mince system. Combining duck meat with raw fish increases the stability of the emulsion to 74.8%. Analysis of the sensory parameters of the experimental sausages confirmed that the best ratio of duck to freshwater fish is 50:30.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1435 The contribution of proteins, fats, carbohydrates, and alcohol to the total energy value of the diet: a cross-sectional study 2020-09-26T08:16:30-05:00 Alexey Galchenko gav.jina@gmail.com Elizaveta Sidorova sidorova_e_i@student.sechenov.ru Artem Barinov a.grindman@gmail.com Nikita Titiov tit-1996@yandex.ru Andrew Skalny skalny.pruf@yandex.ru

While eating, people receive energy, as well as the necessary nutrients. However, different food products contain different amounts of macro- and micronutrients, so their consumption can vary significantly depending on eating habits. The diets of 105 people, first-year students of the Peoples` Friendship University of Russia from six different regions of the Earth: CIS countries; Latin America; Central and South Africa; North Africa, the Middle East, and Central Asia; Central and South Asia; Iran and Azerbaijan - were analyzed. Nutrition was evaluated by the frequency method. The median calorie intake among all examined was 2756 kcal per day. At the same time, the proportion of proteins from the total calorie content was 15.3%, from fats – 37.5%, from carbohydrates – 47.1%, from alcohol – 0.5%. It was not possible to detect significant differences in the consumption of macronutrients or their contribution to the energy value of the diet between the regions. The exception was ethanol consumption: students coming from Central and South Africa consumed significantly more alcoholic drinks compared to students from Russia, Ukraine, and Moldova. Due to the extremely high level of dispersion within each of the studied groups, it was not possible to detect significant differences in the consumption of macronutrients, depending on the region of origin of the student. That is, intra-group differences turned out to be significantly more than inter-group differences. At the same time, the share of macronutrients in ensuring the total calorie content of the diet in this study turned out to be close to the data obtained in large cities of other countries and significantly differed from the results of the assessment of diets of rural residents. Probably, the student’s nutrition is formed largely under the influence of the urban environment and individual taste preferences; ethnic and cultural affiliation plays a much smaller role.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1451 The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens 2020-09-26T08:50:40-05:00 Liga Proskina liga.proskina@llu.lv Sallija Cerina sallija.cerina@arei.lv Anda Valdovska anda.valdovska@llu.lv Irina Pilvere irina.pilvere@llu.lv Vilija Alekneviciene vilija.alekneviciene@adu.lt

The price-to-quality ratio of broiler chicken meat is one of the reasons why consumers use these products in their daily diet. The quality of poultry products such as meat is closely associated with the nutritional value and quality of feed fed to broilers. In composing broiler diets, the main focus is turned on crude protein (CP). Because of the trend for the poultry industry to reduce its dependence on soybean meal as a source of protein, the role of pulses in the supply of protein and energy, which could partly replace the soybean meal in poultry diets, increases. Due to considerable progress in plant breeding, the present research study used peas (Pisum sativum) of the var. ‘Bruno’ and var. ‘Pinochio’ as well as faba beans (Vicia faba minora) of the var. ‘Lielplatone’ was developed in Latvia. Higher protein diets induce a higher meat protein content, accordingly, feed proteins are hydrolyzed in the digestive system into amino acids (AA) that, after absorption, are used to form proteins and to build different body tissues. The most important AA was twofold lower in peas and faba beans than in soybean meal. Although the amount of AA in feed is not directly proportional to the content of AA in broiler chicken meat, the amount of AA in poultry feed can significantly affect an important meat quality criterion for consumers – the nutritional value of protein. Therefore, the research aimed to identify changes in AA composition and chemical composition – a qualitative property of poultry meat – as a result of adding pulses (peas and beans) to poultry diets. The research results showed that the diets with an addition of faba beans and peas had a positive effect on the level of essential amino acids (EAA) and non-essential amino acids (NEAA) in broiler meat, decreased cholesterol concentration in meat, and increased energy value of meat.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1449 Comparative study of weaning pigs' muscle proteins using two-dimensional electrophoresis 2020-08-27T04:05:16-05:00 Anastasia Akhremko ahremko94@gmail.com Liliya Fedulova l.fedulova@fncps.ru

The proteostasis system of animals, including various types of protein modification during the growth stage, leads to an almost incomprehensible number of possible forms of protein, and each can regulate numerous functions. In the presented work, the composition of muscle tissue protein from different portions of piglets was studied to understand the main muscle protein formation. Comparative analysis of weaned piglets' main muscle protein from l. dorsi, biceps femoris, and brachiocephalicus were analyzed using two-dimensional electrophoresis. Changes in the staining intensity of protein fractions inherent in different muscles were revealed. As part of this work, candidate groups of pig muscle proteins have been selected. Eleven protein spots were revealed for the longest muscle of the back, and seven for the biceps; the muscles of the neck are characterized by indicators of low protein fraction volume. Among the proteins found, myosin light chains, phosphoglycerate mutase, troponins, and adenylate kinase is most likely present. The obtained results of protein identification in muscle tissues, obtained during the intensive growth period, will allow a more detailed understanding of protein regulation, function, and interactions in complex biological systems, which will subsequently be significantly important for biomonitoring health and predicting farm animals productivity.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1517 Numerical methods and image processing techniques for melissopalynological honey analysis 2020-12-17T06:46:35-06:00 Zdeňka Javůrková javurkovaz@vfu.cz Matej Pospiech mpospiech@vfu.cz Simona Ljasovská ljasovskas@vfu.cz Pavel Hrabec Pavel.Hrabec@vutbr.cz Bohuslava Tremlová tremlovab@vfu.cz

Pollen analysis is a method used for verification of the botanical and geographical honey origin. Currently, much effort is being made to introduce automated systems with the use of image analysis programs. The automatic analysis is impeded by the insufficient depth of field of objects when using a light microscope, however, this can be avoided by using image reconstruction from images obtained from different focal planes. In this method, testing was performed on the normal focus (NF) and extended-depth-of-focus (EDF) images. These two methods were compared and statistically evaluated. The number of pollen grains and selected morphometric characteristics were compared. For EDF images, a higher number of pollen grains was obtained for the analysis, and except for the length/width ratio, a statistically significant difference was observed in the characteristics of pollen grains between the compared NF and EDF methods.

2021-01-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1492 The influence of the denitrifying strain of Staphylococcus carnosus No. 5304 on the content of nitrates in the technology of yogurt production 2020-10-14T09:15:57-05:00 Mykola Kukhtyn kuchtynnic@gmail.com Volodymyr Salata salatavolod@ukr.net Yulia Horiuk goruky@ukr.net Vyacheslav Kovalenko kovalenkodoktor@gmail.com Larisa Ulko larisau@ukr.net Sergiy Prosyanуi prosianyi2016@gmail.com Viktor Shuplyk shuplyk1@gmail.com Leonid Kornienko leonid.kornienko.09@googlemail.com

Contamination of food with nitrates is a generally recognized problem. Milk is the basis for the production of many milk mixtures for baby food, and children are considered to be the most vulnerable category to the harmful influence of nitrates. The purpose of the search was to investigate the denitrification of milk with different amounts of nitrates by the denitrifying microorganisms of Staphylococcus carnosus in the technology of production of sour-milk products. The denitrification process of S. carnosus milk in the amount of 103 CFU.cm-3 was found to reduce the nitrate content by an average of 88.0 ±3.9 mg.kg-1 and in the samples of the first group was 10.3 ±2.4 mg.kg-1, the second 110.7 ±4.1 and the third 214.5 ±6.3 mg.kg-1, respectively. In the search of the denitrification process of S. carnosus milk in the amount of 104 CFU.cm-3, was found that in the ready yogurt in the samples of the first group the amount of nitrates was 1.1 ±0.1 mg.kg-1, in the second group 56.4 ±3.5 mg.kg-1, and in the third 159.5 ±4.1 mg.kg-1 respectively. In the search of the denitrification process of S. carnosus milk in the amount of 105 CFU.cm-3, was found that nitrates were practically absent in the samples of the first group, the second group did not exceed 10 mg.kg-1, and the third was 107.4 ±3.9 mg.kg-1. Therefore, received data indicate the possibility of using strain S. carnosus No. 5304 for denitrification of milk with a high content of nitrates in the technology of production of fermented milk products, in particular yogurt.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1454 The mineral composition of cherry (Prunus cerasus Mill.) fruits depending on the scion-stock combination 2020-12-08T12:01:40-06:00 Svetlana Motyleva motyleva_svetlana@mail.ru Galina Upadysheva upad64@mail.ru Tatyana Tumaeva innov_vstisp@mail.ru

Cherry is a stone fruit crop that is valued for its early fruiting, productivity, and high taste and diet properties. The researches in the sphere of compatible scion-stock combinations selection of cherry crops with high winter hardiness and fruits quality were held in Federal State Budgetary Scientific Institution All-Russian Horticultural Institute for Breeding, Agrotechnology, and Nursery (FSBSI ARHIBAN) for these crops introduction in industrial gardening of the Central region of Russia. The mineral composition of four cherry cultivars of FSBSI ARHIBAN selection (Apuсhtinskaya, Rusinka, Volochaevka, and Molodezhnaya) grown on rooted and grafted plants (stocks AVCH-2, Izmaylovskiy, and Moskoviya) was studied for the first time. The influence of scion-stock combinations on 11 elements (Na, P, K, Mn, Fe. Mg, Ca. Co, Zn, Se, Mo) accumulation in the fruits was determined. The greatest proportion of mineral substances in cherry fruits belongs to K. Depending on the scion-stock combination its amount is varied from 13.89 mass % (Apuсhtinskaya/Moskoviya) to 30.52 mass % (Molodezhnaya/Izmaylovskiy). For all cultivars fruits, the amount of K is 1.1 – 1.3 times higher on stock Izmaylovskiy than on rooted plants. The variation coefficient of K is low (V %) 1.37 – 6.91 for the majority of scion-stock combinations that indicate the stable entry of this element inside the fruit. The most content of all the elements under study was found in the fruits ash of Rusinka, Molodezhnaya, and Volochaevka on stock Izmaylovskiy that indicates the stable physiological state of the plants on these stocks. Results show that the cherry fruits analyzed could be an alternative to the supplementing of a mineral diet.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1530 The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms 2020-12-22T07:47:16-06:00 Özlem Kizilirmak Esmer ozlem.kizilirmak@ege.edu.tr Erinç Koçak erinckocak@gmail.com Aslı Şahiner aslisahiner@gmail.com Can Türksever canturksever@gmail.com Pinar Akin pinarakin96@gmail.com Aylin Acar acaraylin94@gmail.com Nil Deniz Adman nildeniz.adman@bakambalaj.com.tr

Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage reactions due to the increase in respiration rate as a result of a broader surface area. Conventional packaging materials can not meet the requirements for modified atmosphere packaging of fresh-sliced mushrooms. One of the techniques to extend the fresh-cut produce shelf life is the passive modification of modified atmosphere packaging technology. For highly respiring fresh-cut produce such as fresh-sliced mushrooms, the permeability properties of the polymeric materials might not be enough to provide an equilibrium gas concentration in the passive modification of modified atmosphere technology. In this case, the microperforated packaging materials can be used for passive modification of fresh-cut produce. But the microperforation process needs a design for the application of the appropriate number and diameter of microholes to meet the requirements of passive modified atmosphere packaging. For this reason in this research, the design of the microperforation process to be used in passive modified atmosphere packaging was based on the diameter and the number of microholes, and the shelf life of fresh-sliced mushrooms was determined. The samples were stored at 15 °C/80% RH, and pH, color, weight loss, textural, sensorial, and microbial analysis were performed periodically during storage. It was determined that the empirical equation used in this research can be applied to microperforated packaging design for fresh-sliced mushrooms. The shelf life of the fresh-sliced mushrooms packaged with microperforated packaging material was 8 days, while it was less than 7 days (4, 5, or 6 days) when packaged with non-microperforated packaging material. This result shows that the use of microperforated packaging material is effective in extending the shelf life of fresh-sliced mushrooms.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1505 Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays 2020-11-09T04:49:29-06:00 Amal Nasser Al-Kuraieef amal.alkuraieef@gmail.com

The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on their microbiological properties, fatty acid composition, and organoleptic properties. Irradiated fresh bolti fish, smoked herring, and smoked mackerel were evaluated microbiologically, chemically, and organoleptically. Radiation treatment not only reduced the counts of aerobic bacteria, fecal streptococci, molds, and yeasts but also destroyed all the Staphylococcus aureus cells, improving the hygienic quality of the fresh and smoked fish samples. Irradiation increased the peroxide, acid, and thiobarbituric acid values, but they remained within acceptable levels. No new fatty acids or other artifacts due to irradiation were observed. Irradiation of 4.5 kGy greatly reduced the organoleptic quality scores of fresh bolti fish, indicating that the optimum radiation dose for this fish was 3.0 kGy. Smoked herring and mackerel could be irradiated with up to 4.5 kGy without adverse effects on their organoleptic properties.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1445 The effect of kefir-spirulina on glycemic status and antioxidant activity in hyperglycemia rats 2020-09-03T05:02:58-05:00 Nur Laela nurela460@gmail.com Anang Mohamad Legowo anang_ml@yahoo.com Faizah Fulyani f.fulyani@fk.undip.ac.id

Diabetes mellitus (DM) is a metabolic disorder characterized by chronic hyperglycemia. It is caused by impaired insulin secretion or by insulin receptor insensitivity. DM and its complications are often related to increases in the level of oxidative stress. Spirulina is a nutrient-dense food that contains an abundance of antioxidant compounds. In combination with kefir, it may serve as both a nutrient-rich diet and an antioxidant agent that can prevent complications of diabetes. This study aims to investigate the nutritional content of kefir-spirulina and its effect on glycemic status and antioxidant activity in streptozotocin-nicotinamide (STZ-NA) induced diabetic rats. A total of 30 male Sprague Dawley rats were divided into five groups: normal control (K1), diabetic control (K2), pioglitazone treatment (K3), kefir combined with 1% spirulina treatment (P1), and kefir combined with 2% spirulina treatment (P2). All rats were induced by STZ-NA, except for the normal control. Before and after the 28 days of intervention, blood samples were taken and analyzed for fasting plasma glucose, postprandial glucose, and SOD activity. The nutritional content, ethanol content, and total antioxidant capacity of kefir-spirulina were also analyzed. The diabetic rats that were fed with kefir-spirulina (P1 and P2) had a significant decrease in both fasting and postprandial plasma glucose (p <0.001) compared to the diabetic control rats. The decrease of plasma glucose in K2 is comparable to the control rats treated with the diabetic drug pioglitazone (K3). The activity of SOD in diabetic rats fed in P1 and P2 were higher (p <0.001) than in untreated diabetic rats (K2). The IC50 of kefir-spirulina was 42 – 43 ppm. It was concluded that kefir combined with spirulina has high nutrition and antioxidant capacity, which is proven to be capable of controlling glycemic status and enhancing antioxidant status in a diabetic rat model.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1491 Improvement of the sunflower oil stability by blending with moringa or sesame oils 2020-11-15T07:31:03-06:00 Amina Aly aly_amina@yahoo.co.uk Hoda Ali ho_modi17@yahoo.com Mohamed Abdeldaiem abdeldaiem2015@yahoo.com

Vegetable oils can be adjusted by different methods to enhance their commercial applications and to increase their pure quality nutrition. One of the most leisurely ways of creating new innovative products with desirable textured and oxidative properties is the mixing of vegetable fats/oils of various properties. Pure sunflower (SFO) blended with pure moringa (MOO) and sesame (SEO) oils in the ratio of 95:5 and 90:10 w/w. The outcomes showed that the highest acid value was observed at SFO + SEO 10% (0.782). Sunflower oil stabilized when blended with MOO and the levels of conjugated dienes (CD) and trienes (CT) were depressed compared to control. The TPC value was higher when the sunflower blended with moringa oil. The highest scavenging activity percentage was observed in SFO + MOO 5% and SFO + SEO 10% respectively. Meanwhile, the highest induction period at 100 °C was 11.45 hours in the treatment of SFO + MOO 5%. The master fatty acids in the sunflower and moringa oils are combined (SFO:MOO, 90:10), oleic, and palmitic acids. It seems from the current findings that suitable mixing of high linoleic oils with MOO will result in oil mixtures that can satisfy nutritional wants with expanded balance for home cooking and deep-frying.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1500 The nutritional characteristics and acceptability of Baobab (Adansonia digitata L) pulp as nutrient concentrate substitute in custard powder 2020-10-29T08:24:48-05:00 Kazeem Olatoye luckykaykay@yahoo.com Oluwatobi Olusanya lorddanfem@gmail.com Abiola Olaniran olaniran.abiola@lmu.edu.ng

Micronutrient deficiency in the human diet is of serious concern in developing nations. The utilization potential of Baobab pulp (BP) as a micronutrient source in custard formulation was evaluated. Custard powder was formulated from corn-starch, salt, flavor, colorant, and a commercial nutrient concentrate (NC) using a standard recipe, as a control sample. The nutrient concentrate was substituted by 20 – 50% of Baobab pulp in custard formulation. Custard powder was characterized by chemical, physicochemical, pasting, and sensory properties, using standard procedures. Substitution of Baobab pulp for nutrient concentrate in custard formulation resulted in a significant (p ≤0.05) increase in the crude protein (2.23 – 3.67%), fat (1.49 – 2.40%), fiber (2.95 – 4.85%), and ash (2.21 – 3.63%) contents of custard powder. The vitamins A, C, and Beta-carotene contents of Baobab pulp-fortified custard varied (p ≤0.05) significantly. Substitution of Baobab pulp for nutrient concentrate increased the mineral composition (Calcium (1.16 – 5.75 ppm), Magnesium (1.09 – 1.83 ppm), Potassium (0.81 – 2.68 ppm), and Iron (0.12 – 0.39 ppm)) of custard samples significantly (p ≤0.05). The addition of Baobab pulp in the custard powder formulation enhanced its chemical composition and sensory attributes. The enhancement level increases with an increase in the proportion of baobab pulp.

2021-02-28T00:00:00-06:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1479 Food safety Characterization of Lactobacillus species proposed as probiotics 2020-10-30T09:10:25-05:00 Saad Sabah Fakhry saadalatem@yahoo.com Farqad Abdullah Rashid hightower3274@gmail.com Maha Muhamaed Khudiar maha.mohamaaed1202a@csw.uobaghdad.edu.iq Lubna Ayad Ismail bvgv306@gmail.com Sarah Khattab Ismail mm6800369@gmail.com Reema Jawad Kazem Reemajwa710@gmail.com

An isolated Lactobacillus from several various sources were identified depending on morphological, microscopically and biochemical tests in vitro analysis of probiotic properties that included: an ability to tolerate in different concentration of bile salt, survival in acidic conditions, their antimicrobial activity, and S-layer characterizations were carried out. It was noticed that isolates of Lactobacillus rhamnosus and L. delbrueckii have a broad activity of antimicrobial and found the isolate L. rhamnosus represented with a survival percentage 6.9% at pH 4.5 and 5.1% at pH 2.0) also L. rhamnosus (5.7% at pH 4.5 and 4.9% at pH 2.0) tolerated acidic media, Lactobacillus spp. has antimicrobial activity against all gram-positive and negative tested isolates. 70 kDa of S-layer protein bands were detected with whole-cell SDS-PAGE analysis, and it's predominant in cells of isolates which grown in MRS broth anaerobically. It was noticed that the collected Lactobacillus isolates could be used as probiotic.