Examination of rheological and physicochemical characteristics in Lithuanian honey

The aim of the study was to determine the effect of the biological origin and temperature on rheological and physicochemical characteristics of honey. The honey of the selected varieties differed in color, scent, microstructure, total acidity, moisture, and pH. The level of moisture statistically significantly correlated with the rheological characteristics. The highest total acidity was a characteristic of forest and buckwheat honey, and the lowest of acacia honey. The lowest pH value (3.76) was found in forest and rape honey, and the highest in eucalyptus honey. Moisture levels significantly correlated with the rheological characteristics. All varieties of honey at all the studied temperatures were characterized by properties of non-Newtonian substances. The study showed that the effect of temperature on rheological characteristics of different types of honey varied and was more pronounced in honey with a crystalline structure, and less pronounced in non-crystalline honey.Key words: Honey, rheological characteristics, physicochemical properties

Formation of some organic acids during fermentation milk

The formation of benzoic, sorbic and nucleic acids during fermentation of milk with different commercial lactic acid bacteria starters was the object of this study. The changes of these organic acids content during storage of fermented milk were investigated as well. It was determined that benzoic acid content in fermented milk was 14–23 mg/kg, sorbic acid content was 0.06–0.085 mg/kg and nucleic acids content was 70 – 80 mg/100 mL. In comparison with raw milk the benzoic, sorbic and nucleic acids content in fermented milk was higher 5.1, 4.0 and 2.5 times, respectively. The most intensive formation of organic acids was detected during 3–6 h of milk fermentation, i.e. during the log phase. The organic acids content in fermented milk was affected by the type of commercial lactic acid bacteria starters while the highest concentration of the organic acids was detected in the milk fermented by starter La-5 containing Lactobacillus acidophilus bacteria. However, no influence of a starter type was noticed on the changes of organic acids during storage of fermented milk. In all cases the benzoic and sorbic acids content decreased during storage and no changes of the nucleic acids content were detectedVytauto Didžiojo universitetasŽemės ūkio akademij

Profesorės habilituotos daktarės Sigitos Angelės Urbienės mokslinė, pedagoginė ir visuomeninė veikla

Kauno technologijos universitetasVytauto Didžiojo universitetasŽemės ūkio akademij

The effect of chitosan coating on the shelf life of Actinidia melanandra fruits

Botanikos sodasKauno technologijos universitetasVytauto Didžiojo universiteta

Chitosan coating of red kiwifruit (Actinidia melanandra) for extending of the shelf life

Commercial production of red kiwifruit (Actinidia melanandra) has been unsuccessful because of its short shelf life. Here in this study, we used chitosan to extend the shelf life of red kiwifruit berries. Chitosan (with 70–75% deacetylation degree and low molecular weight) was dissolved in acetic acid (at pH 2.0–2.3) to obtain gel material, which was used for coating of the fruit. The coated and uncoated samples were kept for 26 days at room temperature (20 ± 2 °C). The changes in the weight loss, firmness, soluble solid content, total polyphenol content and ascorbic acid content were evaluated. All these findings showed that chitosan could be an effective coating material for berries of red kiwifruit to extend its short shelf lifeBotanikos sodasKauno technologijos universitetasVytauto Didžiojo universiteta

Bigel Matrix Loaded with Probiotic Bacteria and Prebiotic Dietary Fibers from Berry Pomace Suitable for the Development of Probiotic Butter Spread Product

This study presents a novel approach to developing a probiotic butter spread product. We evaluated the prebiotic activity of soluble dietary fibers extracted from cranberry and sea buckthorn berry pomace with different probiotic strains (Limosilactobacillus reuteri, Lacticaseibacillus paracasei, and Lactiplantibacillus plantarum), uploaded selected compatible combination in the bigel matrix, and applied it in the probiotic butter spread formulation. Bigels and products were characterized by physical stability, rheological, textural properties, and viability of probiotics during storage at different conditions. The highest prebiotic activity score was observed in soluble cranberry (1.214 ± 0.029) and sea buckthorn (1.035 ± 0.009) fibers when cultivated with L. reuteri. The bigels loaded with probiotics and prebiotic fiber exhibited a significant increase in viscosity (higher consistency coefficient 40–45 Pa·sn) and better probiotic viability (>6 log CFU/g) during long-term storage at +4 °C temperature, surpassing the bigels loaded with probiotics alone. Bigels stored at a lower temperature (−18 °C) maintained high bacterial viability (above 8.5 log CFU/g). The butter spread enriched with the bigel matrix was softer (7.6–14.2 N), indicating improved spreadability. The butter spread product consistently met the required 6 log CFU/g for a functional probiotic food product until 60 days of storage at +4 °C temperature. The butter stored at −18 °C remained probiotic throughout the entire storage period, confirming the protective effect of the bigel matrix. The study’s results showed the potential of the bigel to co-encapsulate, protect, and deliver probiotics during prolonged storage under different conditions

Rašytinių tarminių tekstų pavyzdžiai

Lietuvių kalbos institutasValstybinė lietuvių kalbos komisijaVilniaus universitetasVytauto Didžiojo universitetasŠiaulių universitetasŠvietimo akademij

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and viscosity, increased the total phenol compound content and the antioxidant capacity values (DPPH•, ABTS, and ORAC) of the yogurt in a dose-dependent manner, and had no significant effect on the viability of the yogurt culture bacteria. For all CP-supplemented yogurt samples, the bioaccessibility index of the polyphenols after in vitro intestinal phase digestion was approximately 90%. However, yogurt with CP added before fermentation exhibited a significantly (p < 0.05) lower degree of protein hydrolysis post-gastric and post-intestinal than the yogurt with CP added after fermentation. Yogurt supplemented with 4.5% CP could be considered a good antioxidant dairy product and a good source of dietary fiber

One‐bite‐sized 3D printed finger foods, oriented to malnutrition, sarcopenia and frailty prevention in the older people

Corresponding author: [email protected] data that support the findings of this study are available from the corresponding author upon reasonable request.International audienceBACKGROUNDIn this study, innovative chocolate, citrus and mixture flavoured tofu‐based nutritionally customised, dysphagia‐oriented, comfortably consumed, appetising, one‐bite‐sized finger foods, oriented to malnutrition, sarcopenia and frailty prevention in older people were created by using 3D printing technology. Developed products were characterised by evaluating chemical composition and physical properties and performing sensory evaluation among geriatric clinic residents (≥60 years).RESULTSThe dietary composition of the developed foods was: 19–21 g (100 g) −1 protein, 6–8 g (100 g) −1 fibre, 8–9 g (100 g) −1 fat, 11 mg (100 g) −1 iron, 14 mg (100 g) −1 zinc, 70 μg (100 g) −1 selenium. Foods were also enriched with branched‐chain amino acids, such as leucine, isoleucine and valine. All formulated foods were classified as level 6 by International Dysphagia Diet Standardisation Initiative classification. Chocolate‐flavoured food was much harder (4914 g) with lower adhesiveness value (−33.6 g s), compared to the citrus‐ or mixture‐flavoured foods. Older people evaluated all finger foods as very easy handled by hand, soft, easy to swallow, having a moderate flavour intensity and a weak afterfeel. Despite the fact that the chocolate food was evaluated as having the highest hardness and gumminess values by the instrumental method, this difference was not noticeable to the evaluators. However 7% of the participants said that 3D printed foods were sticky to dentures.CONCLUSIONThe results suggest that it is possible to create nutrient‐dense comfortably consumed 3D printed foods, oriented to malnutrition, sarcopenia and frailty prevention in older people. © 2024 Society of Chemical Industry

Bigel as a curcumin delivery system and its application in 3D-printed in-between-meal foods to boost the immune system of elderly people

International audienceCurcumin is highly beneficial to the functioning of the human immune system. We studied bigel, structured with collagen, monoglycerides and diglycerides, to improve the stability and bioavailability of curcumin. We noted a high stability of the encapsulated curcumin (97.55 %); the suitability of the bigel matrix for curcumin loading was also confirmed with an in vitro digestion study. We used curcumin-loaded bigel in meat-based, 3D-printed in-between-meal foods, intended to boost the immune system of elderly people. We characterized the foods' textural properties, chemical composition, behavior during in vitro digestion and sensory acceptability. The foods, contained roughly 24 % of a person's daily protein needs, 4 % of their fiber needs, 50 % curcumin and resveratrol needs and 100 % of their zinc, iron and selenium needs. Protein hydrolysis kinetics during in vitro digestion revealed that the technological steps we applied had no negative effect on the foods' digestibility. Elderly people perceived all of the foods to be delicious, easy-to-swallow and soft. In addition, people suffering from dysphagia attributed high scores for the mouthfeel-related question. Bigel holds great promise as a food-compatible curcumin delivery system for foods aimed at elderly people