DETERMINATION OF BIOLOGICALLY ACTIVE COMPOUNDS IN HUNGARIAN WINES

Free amino acid, biogenic amine, resveratrol and polyphenol contents of Hungarian wines were studied. Principal component analysis was used to compare data. Significant differences were found between red, white and Tokaj wines concerning free amino acid and biogenic amine contents. The wine making technology had dominant effect on resveratrol and polyphenol contents of wines

Királis rendszerek nem lineáris szelektív kölcsönhatásainak vizsgálata = Examination of the selective interactions in nonlinear chiral systems

Nem lineáris szelektív kölcsönhatásait vizsgáltuk a racém vegyületekből kiinduló enantiomerek elkülönítésének folyamataiban, a kölcsönhatások következtében keletkezett diasztereomerek és enantiomerek keverékeinek az elválasztásai során mért adatok (ee, T, S) alapján. Felismertük, hogy a hagyományosan diasztereomer sókat képező reszolválóágensek, alkalmasak arra is, hogy diasztereomer molekulakomplexeket képezzenek alkoholokkal. A foszfor-kiralitáscentrumot tartalmazó gyűrűs vegyületek enantiomer elválasztása eddig nem volt megoldott. Mi borkősav származékokkal (TADDOL, SPIROTADDOL) a racém foszfolén-oxid származékait, diasztereomer molekulakomplexekként eredményesen reszolváltuk. Felfigyeltünk a diasztereomer sók elválasztása során fellépő kinetikus kontroll fontos szerepére. Összefoglalhatjuk, hogy a kutatás főbb területei: racém homológ sorok reszolválása azonos reszolválóágenssel; származék reszolválóágensek alkalmazása; a diasztereomer szerkezeti felépítésének vizsgálata; az oldószer szerepének vizsgálata a reszolválási műveletek során, oldószer nélküli elválasztások; enantiomer keverékek elválasztása olvadékkristályosítással; enentiomer keverékek és származékainak viselkedése a származékok függvényében. A kutatási időszakba 30- túlnyomórészt nemzetközi -folyóiratcikk (melyek közül 2, nagy elismertségnek és olvasottságnak örvendő, review) született. Az eredményeket 10 külföldi és 6 hazai konferencián is bemutattuk. | We examined the non-linear selective interactions of chiral systems in the processes of separation of enantiomers obtained from racemic compounds, based on the measured data (ee, y, S). Is remarkable the fact that the the similarity of molecules has an important effect on enantiomer recognition. (for example, in case of resolution of menthol and neomenthol this effect was remarkable ). The separation of heterocycles compounds including chiral P-atom was not solved. We were able to resolve enantiomers of N-oxides of amino-derivatives based on the similarity of structures. We noticed the effect of the kinetic control on the resolution processes which was not described before. We can summarize the main areas of our project which were the following; the resolution of racemic homologue lines with similar resolving agents; monitoring resolution processes used derivatives of resolving agent, the examination of structure of diastereomer; the examination of the role of solvent in the resolution processes. resolution without solvent, separation of enantiomer mixtures using crystallization from melt, the behaviour of mixtures of ennatiomers and their derivetives as a function of derivatives. In course of the project our results were published in 30 articles (2 reviews, with well read), and they were presented at 10 International- and at 6 National Conferences.international journals, and they were presented at 10 International- and at 6 National Conferences

Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count; PTC, psychrotrophic count; LAB, lactic acid bacteria; H2S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage

Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from <i>Capsicum</i> ssp.—Stage towards a Product with Technological Application

Six cultivars of chili (Cherry, Bulgarian Chilli, Cayenne, Fatalii, Habanero, and Carolina Reaper) from two species (Capsicum annuum and Capsicum chinense) have been studied. Anaerobic, spontaneous fermentation of pure chili paste was conducted for 21 days at 20 °C. The unfermented (UCP) and fermented chili pastes (FCP) were both subjected to physicochemical and microbiological characterization consisting of capsaicinoid, ascorbic acid, short-chain organic acids, phenolic compounds, and simple sugars analysis. Cell viability for Lactic Acid Bacteria (LAB) and Leuconostoc was determined before and after fermentation. Results indicate that capsaicinoids are very stable compounds, as notable differences between unfermented and fermented samples could not be seen. Carolina Reaper and Fatalii cultivars were amongst the most pungent, whereas Cherry, Cayenne, and Bulgarian types were low to moderate in pungency. Average loss of total ascorbic acid was 19.01%. Total phenolic compounds ranged between 36.89–195.43 mg/100 g for the fresh fruits and 35.60–180.40 mg/100 g for the fermented product. Losses through fermentation were not significant (p 6–6.2 × 108 CFU/g) was high in all samples. Fermented chilies paste with enhanced biochemical and bacterial properties might further be used in the technology of vegetable (brining) or meat (curing) products, processes that generally involve the fermenting activity of different microorganisms, especially (LAB). Thus, the purpose of this research was the investigation of biochemical and microbial transformations that naturally occur in fermented chilies with a future perspective towards technological applications in cured meat products

Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.&mdash;Stage towards a Product with Technological Application

Six cultivars of chili (Cherry, Bulgarian Chilli, Cayenne, Fatalii, Habanero, and Carolina Reaper) from two species (Capsicum annuum and Capsicum chinense) have been studied. Anaerobic, spontaneous fermentation of pure chili paste was conducted for 21 days at 20 &deg;C. The unfermented (UCP) and fermented chili pastes (FCP) were both subjected to physicochemical and microbiological characterization consisting of capsaicinoid, ascorbic acid, short-chain organic acids, phenolic compounds, and simple sugars analysis. Cell viability for Lactic Acid Bacteria (LAB) and Leuconostoc was determined before and after fermentation. Results indicate that capsaicinoids are very stable compounds, as notable differences between unfermented and fermented samples could not be seen. Carolina Reaper and Fatalii cultivars were amongst the most pungent, whereas Cherry, Cayenne, and Bulgarian types were low to moderate in pungency. Average loss of total ascorbic acid was 19.01%. Total phenolic compounds ranged between 36.89&ndash;195.43 mg/100 g for the fresh fruits and 35.60&ndash;180.40 mg/100 g for the fermented product. Losses through fermentation were not significant (p &lt; 0.05). Plate counts indicated low initial numbers for LAB in the fresh samples, values ranging between 50&ndash;3700 CFU/g (colony-forming units). After fermentation, day 21, concentration of LAB (3.8 &times; 106&ndash;6.2 &times; 108 CFU/g) was high in all samples. Fermented chilies paste with enhanced biochemical and bacterial properties might further be used in the technology of vegetable (brining) or meat (curing) products, processes that generally involve the fermenting activity of different microorganisms, especially (LAB). Thus, the purpose of this research was the investigation of biochemical and microbial transformations that naturally occur in fermented chilies with a future perspective towards technological applications in cured meat products

Exploring Technological, Safety and Probiotic Properties of <i>Enterococcus</i> Strains: Impact on Rheological Parameters in Fermented Milk

Enterococci, known for their resilience, are commonly found in food, the environment, and the gastrointestinal tracts of humans and animals. In recent research, six strains of enterococcus were isolated from bat guano. These include Enterococcus mundtii SRBG1, Enterococcus gallinarum SRBG3, Enterococcus faecium SRBG2, Enterococcus casseliflavus EC1, and Enterococcus devriesei CAU 1344. Identification was done using 16S DNA analysis. Each strain underwent evaluation for its technological properties (such as tolerances to various NaCl concentrations and temperatures, as well as amylolytic, β-galactosidase, lipolytic, and proteolytic activities, and EPS production) and selected probiotic properties (including safety profile, resistance to 0.3 percent bile salts and gastric juice with a pH of 2.5, lysozyme tolerance, and antibacterial and antibiofilm activities against four foodborne pathogens). The results were analyzed using Principal Component Analysis. This analysis revealed that E. mundtii SRBG1 and E. gallinarum SRBG3, followed by E. faecium SRBG2, were most closely associated with a broad range of technological characteristics and were subsequently used for fermenting skimmed milk. The rheological properties of the samples indicated a shear-thinning or non-Newtonian behavior. Furthermore, during storage of the fermented milk at 4 °C over periods of 1, 7, 14, and 21 days, there were no significant changes in bacterial count (at around 7 log10 CFU/mL) and pH when fermented with the three evaluated strains

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57–12.20%) and acetic acids (3.39–4.10%) were recorded. Vitamin C content was identified in the range of 398–1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302–771 mg/100 g. Total carotenoid content was identified between 544–2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management