Milk Powder as an Ingredient for the Production of Milk Chocolate

Čokolada je visokovrijedna namirnica koja osim osnovnih hranjivih sastojaka sadrži i niz bioaktivnih sastojaka, za koje je dokazan pozitivan učinak na ljudsko zdravlje. Zbog velikog izbora različitih čokoladnih proizvoda na tržištu te sve većih zahtjeva potrošača za kvalitetom proizvoda koje konzumiraju, sve se više pažnje posvećuje unaprjeđenju postupka proizvodnje prehrambenih proizvoda, pa tako i čokolade. Pritom je izrazito važno poznavati svojstva svake sirovine u tehnološkom procesu proizvodnje nekog proizvoda kako bi se moglo očuvati ili zaštiti njegove, potencijalno djelotvorne sastojke. Mlijeko u prahu je osnovni sastojak mliječne čokolade (oko 20% ukupne mase) koji određuje senzorski profi l čokolade (okus, tekstura) i utječe na njezina fizikalno-kemijska i reološka svojstva, posebice svojstva tečenja, koja su vrlo bitna prilikom lijevanja čokoladne mase u kalupe, kao i dražiranja čokoladom. Ranije se za proizvodnju čokolade tradicionalno koristilo punomasno mlijeko u prahu sušeno na valjcima, zbog velikog udjela slobodne mliječne masti, no budući da je danas sušenje na valjcima zastarjeli postupak, sve više se pažnje usmjerava na sušenje mlijeka u prahu raspršivanjem. Međutim, za razliku od sušenja na valjcima, sušenjem raspršivanjem nastaje prah malog udjela slobodne mliječne masti, što je poželjno za proizvodnju gotovo svih vrsta prehrambenih proizvoda, osim čokolade. Ovaj rad pruža pregled uporabe različitih vrsta mlijeka u prahu u proizvodnji mliječne čokolade te njihov utjecaj na reološka, fizikalno-kemijska i senzorska svojstva čokolade.Chocolate is a high nutritive value food product, that beside dietary nutrients, provides a wide array of bioactive constituents, which exhibit positive effects on human health. Due to a great number of various chocolate products available on the market and growing consumer demands regarding their quality, there is an increasing interest in improvement of production processes of food products, hence as well chocolate. At the same time, it is crucial knowing the properties of every ingredient in the production of a product, so that the potentially benefi cal compounds could remain preserved. One of the main ingredients of milk chocolate (constituting about 20% of total weight of chocolate) is milk powder, which determines the sensory profi le of milk chocolate (fl avor, texture) and infl uences their physico-chemical and rheological properties, especially flow poperties, that are important for chocolate molding as well as chocolate coating. Traditionally, for the production of milk chocolate, roller dryed whole milk powder was used, due to its high free milk fat content, but since the use of roller drying for the production of milk powder is decreasing, the attention is directed to spray drying for that purpose. However, in comparison to roller drying, spray dryed milk powder contains a low content of milk fat in the resulting product, which is desirable in the production of almost all food products, except chocolate. This paper provides an overview of the application of various types of milk powders in the production of milk chocolate, as well as their impact on the rheological, physico-chemical and sensory characteristics of chocolate

Udjeli ukupnih fenola, flavan-3-ola i proantocijanidina te oksidacijska stabilnost i antioksidacijski kapacitet čokolade tijekom skladištenja

Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.Antioksidacijski kapacitet čokolade s 27, 44 i 75 % kakaa ispitan je odmah nakon proizvodnje te tijekom dvanaest mjeseci skladištenja, i topolarografskom metodom praćenja smanjenja anodne struje uslijed nastajanja kompleksa žive(II) s hidroksilnim i perhidroksilnim radikalima u alkalnim otopinama vodikovog peroksida pri elektrodnom potencijalu žive, te dvjema spektrofometrijskim metodama. Relativni antioksidacijski kapacitet čokolade izračunat je iz prosječnih rezultata dobivenih pojedinom metodom. Oksidacijska je stabilnost masti u čokoladi određena diferencijalnom pretražnom kalorimetrijom. Dobiveni rezultati uspoređeni su s ukupnim udjelom fenola (određenim pomoću metode Folin-Ciocalteu), flavan-3-ola (određenim pomoću vanilina i p-dimetilaminocinamaldehida) i proantocijanidina (određenim pomoću modificirane Bate-Smith metode). Funkcionalna svojstva i antioksidacijski kapacitet čokolade nisu se mijenjali tijekom skladištenja. Rezultati dobiveni polarografskom metodom uz pomoć jednosmjerne struje, obrađeni dvosmjernim ANOVA testom i F-testom, pokazali su najveću korelaciju s oksidacijskom stabilnosti, tj.temperaturom na kojoj započinje oksidacija i indukcijskim vremenom oksidacije. Analizom glavnih komponenata okarakterizirani su svi uzorci čokolade

Učinak prehrane rogačevom prekrupom na krvne parametre u odbijene prasadi

The aim of this study was to investigate the effect of dietary carob wholemeal (Ceratonia siliqua L.) through monitoring the changes in some blood parameters (RBC, LEU, CD45+, CD4+, CD8+, CD21+) on the growth and development of weaned pigs (Swedish Landrace and Yorkshire cross-breeds). Thirty pigs were divided into two groups. In the control group the pigs were fed with a standard feed mixture. In the second, the experimental group (EXP), the feed mixture was enriched daily with carob wholemeal in a dose of 40 g/ kg diet. Both groups were fed ad libitum. At the end of the 42-day experiment the pigs in the EXP groups were on average 23% heavier. The total sugar content, total phenolic content, flavonoids, anthocyanins, tannins and total antioxidant content of the carob wholemeal was determined. Carob wholemeal contains high carbohydrate content (73%). The total phenolic content value was 9.98 ± 0.18 mg GAE/g. The total flavonoid value was 6.56 ± 0.19 mg GAE/g, or 65% of total polyphenols, from which it can be seen that antioxidant activity is correlated to the total phenolic content. The total anthocyanins content was 34.00 ± 0.07 mg CE/g while the total tannin content was 658.75 ± 18.75 μg TAE/g. The ABTS method values were 89.50 ± 0.17 μmol TE/g sample while antioxidant activity determined by the DPPH method was 56.87 ± 0.66 μmol TE/g sample. Carobsupplementation did not affect the amount of red blood cells and leucocytes, but did affect the proportions of the proliferation rate of CD45+ lymphoid cells, CD4+ and CD8+ T cells and CD21+ B cells in peripheral blood. Between days 14 and 42 an increase in the proportions of CD45+, CD4+, CD8+, CD21+ cells (at p≤0.05 or p≤0.01, respectively) was observed. Dietary supplementation of weaned piglets with 4% carob wholemeal showed an advantageous or beneficial effect on the immunity and productivity of the weanlings.Svrha ovih istraživanja bila je utvrditi učinak hranidbe rogačevom prekrupom na rast i razvoj svinja (švedski landras × jorkšir) nakon odbića, prateći promjene nekih krvnih parametara (RBC, LEU, CD45+, CD4+, CD8+, CD21+). Trideset svinja podijeljeno je u dvije skupine. U kontrolnoj skupini svinje su hranjene standardnom krmnom smjesom, dok je u drugoj, eksperimentalnoj skupini, u krmnu smjesu dodana rogačeva prekrupa u količini od 40 g/kg obroka. Obje su skupine hranjene ad libitum. Na kraju 42-dnevnog pokusa svinje u eksperimentalnoj skupini bile su 23 % teže od svinja iz kontrolne skupine. U prekrupi rogača određena je količina ukupnih šećera, ukupnih polifenola, flavonoida, antocijana, tanina te količina ukupnih antioksidansa. Utvrđen je velik udio ukupnih ugljikohidrata je (73 %). Količina ukupnih polifenola iznosila je 9,98 ± 0,18 mg GAE/g, a količina ukupnih flavonoida 6,65 ± 0,19 mg GAE/g ili 65 % od ukupnih polifenola, što je vidljivo iz veze između antioksidacijske aktivnosti i količine ukupnih polifenola. Količina ukupnih antocijana iznosila je 34,00 ± 0,07 mg CE/g, dok je količina ukupnih tanina iznosila 658,75 ± 18,75 μg TAE/g. Antioksidacijska aktivnost određena metodom ABTS iznosila je 89,50 ± 0,17 μmol TE/g uzorka, dok je antioksidacijska aktivnost određena metodom DPPH iznosila 56,87 ± 0,66 μmol TE/g uzorka. Dodatak rogača u obroku nije uzrokovao promjenu broja crvenih krvnih stanica ni leukocita, ali je djelovao na promjene u proliferacijskom odnosu CD45+ limfoidnih stanica, kao i CD4+ and CD8+ T stanica i CD21+ B stanica u perifernoj krvi. Između 14. i 42. dana hranjenja u eksperimentalnoj skupini životinja ustanovljeno je znakovito povećanje udjela CD45+, CD4+, CD8+, CD21+ stanica (uz vjerojatnost pogreške P≤0,05 odnosno P≤0,01). Dodatak 4 % rogača po obroku za hranidbu svinja nakon odbića pokazao se korisnim za imunost i proizvodnost svinja nakon odbića

Novel Approach to the Development of Functional Goat’s Milk-Based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment

Bez obzira na visokovrijedni hranjivi sastav kozjeg mlijeka potrošači ga ne preferiraju zbog specifičnih senzorskih svojstava, koja se često smatraju nepoželjnima. S druge strane, tradicionalne ljekovite biljne vrste iz porodice Lamiaceae mogu se koristiti za poboljšanje bioaktivnih i senzorskih svojstava hrane zahvaljujući svom sastavu bogatom bioaktivnim spojevima, osobito polifenolima, te poželjnoj aromi. U ovom su istraživanju proizvedeni nutritivno vrijedni napici obogaćivanjem kozjeg mlijeka s ekstraktima ljekovitog bilja iz porodice Lamiaceae, te su stabilizirani i homogenizirani ultrazvukom visokog intenziteta. Ispitan je utjecaj biljne vrste (matičnjak, menta, lavanda, ružmarin, kadulja) i duljine trajanja obrade ultrazvukom (5 ili 10 min) na fizikalno-kemijska, bioaktivna i senzorska svojstva obogaćenih napitaka. Dodatak biljnih ekstrakata kozjem mlijeku znatno je poboljšao njegov bioaktivni sastav (koncentracije ružmarinske kiseline, derivata hidroksicimetnih kiselina i derivata luteolina), ovisno o vrsti biljnog ekstrakta. Produljenje homogenizacije ultrazvukom znatno je smanjilo veličinu globula masti i pozitivno utjecalo na stabilnost proizvoda. Osim većeg udjela bioaktivnih sastojaka i poboljšanja stabilnosti, dobiveni napici imali su bitno poboljšana senzorska svojstva u usporedbi s čistim kozjim mlijekom, s najvećom ukupnom prihvatljivošću uzoraka obogaćenih mentom i ružmarinom.Regardless of its highly valuable nutritive composition, goat’s milk is less preferred by consumers due to its specific sensory characteristics that are very often regarded as undesirable. On the other hand, traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition, especially polyphenols, and desirable aroma profile, can be used to enhance and improve bioactive and sensory properties of food. In the present study nutritively valuable beverages were produced by enrichment of goat’s milk with medicinal plant extracts derived from the Lamiaceae family and stabilized by homogenization with high intensity ultrasound treatment. The impact of plant species (lemon balm, mint, lavender, rosemary and sage) and ultrasound treatment duration (5 or 10 min) on the physicochemical, bioactive and sensory characteristics of enriched beverages was evaluated. The addition of plant extracts to goat’s milk significantly increased the concentration of bioactive components (rosmarinic acid, hydroxycinnamic acid derivatives and luteolin derivatives), in dependence of the added plant extract. The prolongation of the ultrasound homogenization markedly decreased the fat globule size and thus beneficially affected the product stability. Apart from the achieved bioactive enrichment and stability, the developed beverages exhibited significantly improved sensory properties in comparison to plain goat’s milk, with the highest overall acceptability determined for samples enriched with mint and rosemary

The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves

U ovom je istraživanju ispitan potencijal inkapsulacije polifenolnih antioksidansa iz lišća ružmarina (Rosmarinus officinalis L.) primjenom kombiniranih tehnika emulgiranja i sušenja raspršivanjem. Za stabilizaciju emulzija i pripremu uzoraka prikladnih za uporabu u suhim proizvodima, dvostruke emulzije s inkapsuliranim polifenolnim ekstraktom ružmarina, dodanim poliglicerol poliricinoleatom (4 %), izolatima proteina sirutke (2 i 4 %) kao emulgatorima i maltodekstrinima (MDE 10 i 21) kao zaštitnim agensima sušene su raspršivanjem. Dobiveni rezultati pokazuju beznačajan (p>0,05) učinak korištene vrste maltodekstrina i udjela proteina na srednju veličinu čestica dvostrukih emulzija s polifenolima ružmarina. Morfološke analize pokazale su da su dvostruke emulzije uspješno pripremljene, nakon njihovog sušenja raspršivanjem dobivene su sferične mikrokapsule, a oblik im je ostao očuvan i nakon rehidracije mikrokapsula. Bez obzira na korištenu vrstu maltodekstrina, značajno (p0.05) effect of used maltodextrin type and protein content on mean particle size of double emulsions containing rosemary polyphenols. Morphology analyses showed that double emulsions were successfully prepared, spherical microcapsules were obtained after spray drying of double emulsions and double emulsion form was still preserved after rehydration of spray-dried microcapsules. Regardless of used maltodextrins, significantly (p<0.05) higher encapsulation efficiencies (EE) of total polyphenols (39.57 and 42.83 %) in rehydrated samples were achieved when higher protein content (4 % whey protein isolate) was used, indicating the major impact of protein content on EE of rosemary polyphenols. Also, using HPLC analysis, rosmarinic and caffeic acids, apigenin and luteolin derivatives were detected among specific polyphenols, where rosmarinic acid had notable encapsulation efficiency ranging from 62.15 to 67.43 %. In this way, the obtained microcapsules encapsulating rosemary polyphenols could be easily blended with various dry mixtures, and serve for delivery in different functional products

Ultrasound and Microwave Assisted Extraction of Opuntia Fruit Peels Biocompounds: Optimization and Comparison Using RSM-CCD

[EN] Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) of bioactive compounds, peels from Opuntia engelmannii cultivar (cv.) Valencia were optimized by response surface methodology. Randomized extraction runs were performed for each of the technologies employed in order to build effective models with maximum (bioactive molecules content and yield) and minimum (antioxidant activity) responses. A 5-level, 4-factor central composite design was used to obtain target responses as a function of extraction time (t), solid to liquid ratio (S/L), methanol concentration (metOH), and temperature (T). Specific response optimization for each technology was analyzed, discussed, and general optimization from all the responses together was also gather. The optimum values for each factor were: t = 2.5 and 1.4 min, S/L = 5 and 5 g/L, metOH = 34.6 and 0% of methanol and T = 30 and 36.6 °C, achieving maximum responses of 201.6 and 132.9 mg of betalains/g, 13.9 and 8.0 mg of phenolic acids/g, 2.4 and 1.5 mg of flavonoids/g, 71.8% and 79.1% of extractable solid and IC50 values for the antioxidant activity of 2.9 and 3.6, for UAE and MAE, respectively. The present study suggested UAE as the best extraction system, in order to maximize recovery of bioactive compounds with a high antioxidant activity.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programmer PT2020 for financial support to CIMO (UID/AGR/00690/2019) and L. Barros and M.I. Dias also thank the national funding by FCT, P.I., through the institutional scientific employment program-contract. The authors are grateful to CONACyT for supporting B. Melgar with his doctoral grant (No. 329930). The authors specially thanks to Maria Luisa Ruiz and the "Laboratorio Agroalimentario de la Comunitat Valenciana" for allow the use of the microwave for the extractions. This work is also funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural(R)Melgar-Castañeda, B.; Dias, MI.; Barros, L.; Ferreira, IC.; Rodríguez López, AD.; Garcia-Castello, EM. (2019). Ultrasound and Microwave Assisted Extraction of Opuntia Fruit Peels Biocompounds: Optimization and Comparison Using RSM-CCD. Molecules. 24(19):1-16. https://doi.org/10.3390/molecules24193618S1162419GVR Natural Antioxidants Market Analysis By Product (Vitamin C, Vitamin E, Polyphenols, Carotenoids) And Segment Forecasts To 2022https://www.grandviewresearch.com/industry-analysis/natural-antioxidants-marketThe Economics of Natural Color Pigmentshttps://sensientfoodcolors.com/en-us/research-development/economics-natural-color-pigments/Do Prado, D. Z., Capoville, B. L., Delgado, C. H. O., Heliodoro, J. C. A., Pivetta, M. R., Pereira, M. S., … Fleuri, L. F. (2018). Nutraceutical Food: Composition, Biosynthesis, Therapeutic Properties, and Applications. Alternative and Replacement Foods, 95-140. doi:10.1016/b978-0-12-811446-9.00004-6Aruwa, C. E., Amoo, S. O., & Kudanga, T. (2018). Opuntia (Cactaceae) plant compounds, biological activities and prospects – A comprehensive review. Food Research International, 112, 328-344. doi:10.1016/j.foodres.2018.06.047Cardoso-Ugarte, G. A., Sosa-Morales, M. E., Ballard, T., Liceaga, A., & San Martín-González, M. F. (2014). Microwave-assisted extraction of betalains from red beet (Beta vulgaris). LWT - Food Science and Technology, 59(1), 276-282. doi:10.1016/j.lwt.2014.05.025Garcia-Castello, E. M., Rodriguez-Lopez, A. D., Mayor, L., Ballesteros, R., Conidi, C., & Cassano, A. (2015). Optimization of conventional and ultrasound assisted extraction of flavonoids from grapefruit (Citrus paradisi L.) solid wastes. LWT - Food Science and Technology, 64(2), 1114-1122. doi:10.1016/j.lwt.2015.07.024Laqui-Vilca, C., Aguilar-Tuesta, S., Mamani-Navarro, W., Montaño-Bustamante, J., & Condezo-Hoyos, L. (2018). Ultrasound-assisted optimal extraction and thermal stability of betalains from colored quinoa (Chenopodium quinoa Willd) hulls. Industrial Crops and Products, 111, 606-614. doi:10.1016/j.indcrop.2017.11.034Thirugnanasambandham, K., & Sivakumar, V. (2017). Microwave assisted extraction process of betalain from dragon fruit and its antioxidant activities. Journal of the Saudi Society of Agricultural Sciences, 16(1), 41-48. doi:10.1016/j.jssas.2015.02.001Chemat, F., Vian, M. A., & Cravotto, G. (2012). Green Extraction of Natural Products: Concept and Principles. International Journal of Molecular Sciences, 13(7), 8615-8627. doi:10.3390/ijms13078615Barba, F. J., Puértolas, E., Brnčić, M., Panchev, I. N., Dimitrov, D. A., Athès-Dutour, V., … Souchon, I. (2015). Emerging extraction. Food Waste Recovery, 249-272. doi:10.1016/b978-0-12-800351-0.00011-0Melgar, B., Dias, M. I., Ciric, A., Sokovic, M., Garcia-Castello, E. M., Rodriguez-Lopez, A. D., … Ferreira, I. (2017). By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties. Industrial Crops and Products, 107, 353-359. doi:10.1016/j.indcrop.2017.06.011Chougui, N., Djerroud, N., Naraoui, F., Hadjal, S., Aliane, K., Zeroual, B., & Larbat, R. (2015). Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant. Food Chemistry, 173, 382-390. doi:10.1016/j.foodchem.2014.10.025Mena, P., Tassotti, M., Andreu, L., Nuncio-Jáuregui, N., Legua, P., Del Rio, D., & Hernández, F. (2018). Phytochemical characterization of different prickly pear (Opuntia ficus-indica (L.) Mill.) cultivars and botanical parts: UHPLC-ESI-MSn metabolomics profiles and their chemometric analysis. Food Research International, 108, 301-308. doi:10.1016/j.foodres.2018.03.062Yeddes, N., Chérif, J., Guyot, S., Sotin, H., & Ayadi, M. (2013). Comparative Study of Antioxidant Power, Polyphenols, Flavonoids and Betacyanins of the Peel and Pulp of Three Tunisian Opuntia Forms. Antioxidants, 2(2), 37-51. doi:10.3390/antiox2020037Allai, L., Druart, X., Öztürk, M., BenMoula, A., Nasser, B., & El Amiri, B. (2016). Protective effects of Opuntia ficus-indica extract on ram sperm quality, lipid peroxidation and DNA fragmentation during liquid storage. Animal Reproduction Science, 175, 1-9. doi:10.1016/j.anireprosci.2016.09.013Ammar, I., Ben Salem, M., Harrabi, B., Mzid, M., Bardaa, S., Sahnoun, Z., … Ennouri, M. (2018). Anti-inflammatory activity and phenolic composition of prickly pear ( Opuntia ficus-indica ) flowers. Industrial Crops and Products, 112, 313-319. doi:10.1016/j.indcrop.2017.12.028Betancourt, C., Cejudo-Bastante, M. J., Heredia, F. J., & Hurtado, N. (2017). Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit. Food Research International, 101, 173-179. doi:10.1016/j.foodres.2017.09.007Mata, A., Ferreira, J. P., Semedo, C., Serra, T., Duarte, C. M. M., & Bronze, M. R. (2016). Contribution to the characterization of Opuntia spp. juices by LC–DAD–ESI-MS/MS. Food Chemistry, 210, 558-565. doi:10.1016/j.foodchem.2016.04.033Melgar, B., Pereira, E., Oliveira, M. B. P. P., Garcia-Castello, E. M., Rodriguez-Lopez, A. D., Sokovic, M., … Ferreira, I. C. F. R. (2017). Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients. Food Research International, 101, 259-265. doi:10.1016/j.foodres.2017.09.024Fathordoobady, F., Mirhosseini, H., Selamat, J., & Manap, M. Y. A. (2016). Effect of solvent type and ratio on betacyanins and antioxidant activity of extracts from Hylocereus polyrhizus flesh and peel by supercritical fluid extraction and solvent extraction. Food Chemistry, 202, 70-80. doi:10.1016/j.foodchem.2016.01.121García-Cruz, L., Dueñas, M., Santos-Buelgas, C., Valle-Guadarrama, S., & Salinas-Moreno, Y. (2017). Betalains and phenolic compounds profiling and antioxidant capacity of pitaya ( Stenocereus spp.) fruit from two species ( S. Pruinosus and S. stellatus ). Food Chemistry, 234, 111-118. doi:10.1016/j.foodchem.2017.04.174Herbach, K. M., Stintzing, F. C., & Carle, R. (2005). Identification of heat-induced degradation products from purified betanin, phyllocactin and hylocerenin by high-performance liquid chromatography/electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry, 19(18), 2603-2616. doi:10.1002/rcm.2103Spórna-Kucab, A., Ignatova, S., Garrard, I., & Wybraniec, S. (2013). Versatile solvent systems for the separation of betalains from processed Beta vulgaris L. juice using counter-current chromatography. Journal of Chromatography B, 941, 54-61. doi:10.1016/j.jchromb.2013.10.001Wybraniec, S., Starzak, K., Szneler, E., & Pietrzkowski, Z. (2016). Separation of chlorinated diastereomers of decarboxy-betacyanins in myeloperoxidase catalyzed chlorinated Beta vulgaris L. extract. Journal of Chromatography B, 1036-1037, 20-32. doi:10.1016/j.jchromb.2016.09.040Vinatoru, M. (2001). An overview of the ultrasonically assisted extraction of bioactive principles from herbs. Ultrasonics Sonochemistry, 8(3), 303-313. doi:10.1016/s1350-4177(01)00071-2Strack, D., Vogt, T., & Schliemann, W. (2003). Recent advances in betalain research. Phytochemistry, 62(3), 247-269. doi:10.1016/s0031-9422(02)00564-2Sawicki, T., & Wiczkowski, W. (2018). The effects of boiling and fermentation on betalain profiles and antioxidant capacities of red beetroot products. Food Chemistry, 259, 292-303. doi:10.1016/j.foodchem.2018.03.143Ravichandran, K., Saw, N. M. M. T., Mohdaly, A. A. A., Gabr, A. M. M., Kastell, A., Riedel, H., … Smetanska, I. (2013). Impact of processing of red beet on betalain content and antioxidant activity. Food Research International, 50(2), 670-675. doi:10.1016/j.foodres.2011.07.002Paciulli, M., Medina-Meza, I. G., Chiavaro, E., & Barbosa-Cánovas, G. V. (2016). Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.). LWT - Food Science and Technology, 68, 98-104. doi:10.1016/j.lwt.2015.12.029Guldiken, B., Toydemir, G., Nur Memis, K., Okur, S., Boyacioglu, D., & Capanoglu, E. (2016). Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility. International Journal of Molecular Sciences, 17(6), 858. doi:10.3390/ijms17060858Ferreres, F., Grosso, C., Gil-Izquierdo, A., Valentão, P., Mota, A. T., & Andrade, P. B. (2017). Optimization of the recovery of high-value compounds from pitaya fruit by-products using microwave-assisted extraction. Food Chemistry, 230, 463-474. doi:10.1016/j.foodchem.2017.03.061Al-Farsi, M. A., & Lee, C. Y. (2008). Optimization of phenolics and dietary fibre extraction from date seeds. Food Chemistry, 108(3), 977-985. doi:10.1016/j.foodchem.2007.12.009Primorac, T., Požar, M., Sokolić, F., Zoranić, L., & Urbic, T. (2018). A simple two dimensional model of methanol. Journal of Molecular Liquids, 262, 46-57. doi:10.1016/j.molliq.2018.04.055Bessada, S. M. F., Barreira, J. C. M., Barros, L., Ferreira, I. C. F. R., & Oliveira, M. B. P. P. (2016). Phenolic profile and antioxidant activity of Coleostephus myconis (L.) Rchb.f.: An underexploited and highly disseminated species. Industrial Crops and Products, 89, 45-51. doi:10.1016/j.indcrop.2016.04.065Roriz, C. L., Barros, L., Prieto, M. A., Morales, P., & Ferreira, I. C. F. R. (2017). Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology. Food Chemistry, 229, 223-234. doi:10.1016/j.foodchem.2017.02.07

Ružička days : International conference 16th Ružička Days “Today Science – Tomorrow Industry” : Proceedings

Proceedings contains articles presented at Conference divided into sections: open lecture (1), chemical analysis and synthesis (3), chemical and biochemical engineering (8), food technology and biotechnology (8), medical chemistry and pharmacy (3), environmental protection (11) and meeting of young chemists (2)