The potential of different delivery systems for encapsulation of polyphenolic dandelion leaf (Taraxacum officinale l.) extract using ionic gelation

Zbog niske bioraspoloživosti polifenolnih spojeva nakon oralne konzumacije, kao i njihove nestabilnosti tijekom različitih uvjeta proizvodnje, tehnika inkapsulacije posljednih godina nametnula se kao učinkovita tehnika zaštite polifenolnih spoojeva. Cilj ovog rada bio je ispitati potencijal različitih sustava nosača na bazi alginata za inkapsulaciju polifenolnog ekstrakta lista maslačka primjenom ionskog geliranja, uz variranje koncentracije gelirajućeg medija (2% i 3% CaCl2). Kao nosač za imobilizaciju polifenola maslačka korišten je alginat i kombinacije istog s izolatima proteina sirutke (A-IPS) te kakaovim prahom (A-KP) i rogačem, kao novim, do sada ne korištenim materijalima za inkapsulaciju. Dobivenim hidrogel česticama ispitane su fizikalne i morfološke karakteristike, inkapsulacijska učinkovitost i kinetika otpuštanja polifenola i antioksidacijskog kapaciteta u simuliranim gastrointestinalnim uvjetima. Pojačanje alginatnog gela kakaovim prahom i rogačem pokazalo je velik potencijal primjene takvih prirodnih sirovina u svrhu inkapsulacije polifenola. Veća koncentracija gelirajućeg medija (3% CaCl2) rezultirala je smanjenjem veličine i mekšom teksturom čestica, dok je pravilniji, sferični oblik čestica postignut dodatkom 2% CaCl2. Najveću inkapsulacijsku učinkovitost hidroksicimetnih kiselina, kao dominantne skupine polifenola maslačka, imao je sustav A-IPS (95,55-95,81%), praćen sustavom A-KP (91,65-95,70%). Najbolji profil otpuštanja ukupnih polifenola iz čestica, kao i njihov najveći udjel, pokazao je sustav A-KP, gdje se 5,94 mg EGK/g čestica otpuštalo do 130 minute (3% CaCl2) te 5,23 mg EGK/g čestica do 140 minute (2% CaCl2).Due to the low bioavailability of polyphenols after oral consumption, as well as their instability during different production conditions, recently encapsulation technique has established as an effective technique for polyphenolics entrapment. The aim of this study was to evaluate the potential of different alginate-based delivery systems for encapsulation of polyphenolic dandelion leaf extract using ionic gelation, and varying concentrations of gelling medium (2% and 3% CaCl2). As a carrier for immobilization of dandelion polyphenols alginate and its combination with whey protein isolates (A-WPI), likewise cocoa powder (ACP) and carob, as new univestigated carriers, was used. Obtained hydrogel particles were investigated for physical and morphological characteristics, encapsulating efficiency and release kinetics of polyphenols and antioxidant capacity in simulated gastrointestinal conditions. Reinforcement of alginate gel with cocoa powder and carob showed a great potential of usage such natural materials for polyphenolic encapsulation purposes. Higher concentration of gelling media (3% CaCl2) resulted with a size reduction and softer texture of particles, while more regular, spherical particles were obtained by adding 2% CaCl2. The highest encapsulation efficiency of hydroxycinnamic acid, as a dominant polyphenolic group of dandelion, revealed delivery system A-WPI (95.55-95.81%), followed by A-CP (91.65- 95.70%). The best release profile of total polyphenols from particles, as well as their content, enabled system A-CP, where 5.94 mg GAE/g of particles was released up to 130 min (3% CaCl2) and 5.23 mg GAE/g of particles up to 140 min (2% CaCl2)

The potential of different delivery systems for encapsulation of polyphenolic dandelion leaf (Taraxacum officinale l.) extract using ionic gelation

Zbog niske bioraspoloživosti polifenolnih spojeva nakon oralne konzumacije, kao i njihove nestabilnosti tijekom različitih uvjeta proizvodnje, tehnika inkapsulacije posljednih godina nametnula se kao učinkovita tehnika zaštite polifenolnih spoojeva. Cilj ovog rada bio je ispitati potencijal različitih sustava nosača na bazi alginata za inkapsulaciju polifenolnog ekstrakta lista maslačka primjenom ionskog geliranja, uz variranje koncentracije gelirajućeg medija (2% i 3% CaCl2). Kao nosač za imobilizaciju polifenola maslačka korišten je alginat i kombinacije istog s izolatima proteina sirutke (A-IPS) te kakaovim prahom (A-KP) i rogačem, kao novim, do sada ne korištenim materijalima za inkapsulaciju. Dobivenim hidrogel česticama ispitane su fizikalne i morfološke karakteristike, inkapsulacijska učinkovitost i kinetika otpuštanja polifenola i antioksidacijskog kapaciteta u simuliranim gastrointestinalnim uvjetima. Pojačanje alginatnog gela kakaovim prahom i rogačem pokazalo je velik potencijal primjene takvih prirodnih sirovina u svrhu inkapsulacije polifenola. Veća koncentracija gelirajućeg medija (3% CaCl2) rezultirala je smanjenjem veličine i mekšom teksturom čestica, dok je pravilniji, sferični oblik čestica postignut dodatkom 2% CaCl2. Najveću inkapsulacijsku učinkovitost hidroksicimetnih kiselina, kao dominantne skupine polifenola maslačka, imao je sustav A-IPS (95,55-95,81%), praćen sustavom A-KP (91,65-95,70%). Najbolji profil otpuštanja ukupnih polifenola iz čestica, kao i njihov najveći udjel, pokazao je sustav A-KP, gdje se 5,94 mg EGK/g čestica otpuštalo do 130 minute (3% CaCl2) te 5,23 mg EGK/g čestica do 140 minute (2% CaCl2).Due to the low bioavailability of polyphenols after oral consumption, as well as their instability during different production conditions, recently encapsulation technique has established as an effective technique for polyphenolics entrapment. The aim of this study was to evaluate the potential of different alginate-based delivery systems for encapsulation of polyphenolic dandelion leaf extract using ionic gelation, and varying concentrations of gelling medium (2% and 3% CaCl2). As a carrier for immobilization of dandelion polyphenols alginate and its combination with whey protein isolates (A-WPI), likewise cocoa powder (ACP) and carob, as new univestigated carriers, was used. Obtained hydrogel particles were investigated for physical and morphological characteristics, encapsulating efficiency and release kinetics of polyphenols and antioxidant capacity in simulated gastrointestinal conditions. Reinforcement of alginate gel with cocoa powder and carob showed a great potential of usage such natural materials for polyphenolic encapsulation purposes. Higher concentration of gelling media (3% CaCl2) resulted with a size reduction and softer texture of particles, while more regular, spherical particles were obtained by adding 2% CaCl2. The highest encapsulation efficiency of hydroxycinnamic acid, as a dominant polyphenolic group of dandelion, revealed delivery system A-WPI (95.55-95.81%), followed by A-CP (91.65- 95.70%). The best release profile of total polyphenols from particles, as well as their content, enabled system A-CP, where 5.94 mg GAE/g of particles was released up to 130 min (3% CaCl2) and 5.23 mg GAE/g of particles up to 140 min (2% CaCl2)

The potential of different delivery systems for encapsulation of polyphenolic dandelion leaf (Taraxacum officinale l.) extract using ionic gelation

Zbog niske bioraspoloživosti polifenolnih spojeva nakon oralne konzumacije, kao i njihove nestabilnosti tijekom različitih uvjeta proizvodnje, tehnika inkapsulacije posljednih godina nametnula se kao učinkovita tehnika zaštite polifenolnih spoojeva. Cilj ovog rada bio je ispitati potencijal različitih sustava nosača na bazi alginata za inkapsulaciju polifenolnog ekstrakta lista maslačka primjenom ionskog geliranja, uz variranje koncentracije gelirajućeg medija (2% i 3% CaCl2). Kao nosač za imobilizaciju polifenola maslačka korišten je alginat i kombinacije istog s izolatima proteina sirutke (A-IPS) te kakaovim prahom (A-KP) i rogačem, kao novim, do sada ne korištenim materijalima za inkapsulaciju. Dobivenim hidrogel česticama ispitane su fizikalne i morfološke karakteristike, inkapsulacijska učinkovitost i kinetika otpuštanja polifenola i antioksidacijskog kapaciteta u simuliranim gastrointestinalnim uvjetima. Pojačanje alginatnog gela kakaovim prahom i rogačem pokazalo je velik potencijal primjene takvih prirodnih sirovina u svrhu inkapsulacije polifenola. Veća koncentracija gelirajućeg medija (3% CaCl2) rezultirala je smanjenjem veličine i mekšom teksturom čestica, dok je pravilniji, sferični oblik čestica postignut dodatkom 2% CaCl2. Najveću inkapsulacijsku učinkovitost hidroksicimetnih kiselina, kao dominantne skupine polifenola maslačka, imao je sustav A-IPS (95,55-95,81%), praćen sustavom A-KP (91,65-95,70%). Najbolji profil otpuštanja ukupnih polifenola iz čestica, kao i njihov najveći udjel, pokazao je sustav A-KP, gdje se 5,94 mg EGK/g čestica otpuštalo do 130 minute (3% CaCl2) te 5,23 mg EGK/g čestica do 140 minute (2% CaCl2).Due to the low bioavailability of polyphenols after oral consumption, as well as their instability during different production conditions, recently encapsulation technique has established as an effective technique for polyphenolics entrapment. The aim of this study was to evaluate the potential of different alginate-based delivery systems for encapsulation of polyphenolic dandelion leaf extract using ionic gelation, and varying concentrations of gelling medium (2% and 3% CaCl2). As a carrier for immobilization of dandelion polyphenols alginate and its combination with whey protein isolates (A-WPI), likewise cocoa powder (ACP) and carob, as new univestigated carriers, was used. Obtained hydrogel particles were investigated for physical and morphological characteristics, encapsulating efficiency and release kinetics of polyphenols and antioxidant capacity in simulated gastrointestinal conditions. Reinforcement of alginate gel with cocoa powder and carob showed a great potential of usage such natural materials for polyphenolic encapsulation purposes. Higher concentration of gelling media (3% CaCl2) resulted with a size reduction and softer texture of particles, while more regular, spherical particles were obtained by adding 2% CaCl2. The highest encapsulation efficiency of hydroxycinnamic acid, as a dominant polyphenolic group of dandelion, revealed delivery system A-WPI (95.55-95.81%), followed by A-CP (91.65- 95.70%). The best release profile of total polyphenols from particles, as well as their content, enabled system A-CP, where 5.94 mg GAE/g of particles was released up to 130 min (3% CaCl2) and 5.23 mg GAE/g of particles up to 140 min (2% CaCl2)

Factors influencing maize kernel breakage – a review

Maize (Zea mays L.) kernels are exposed to mechanical and physical impacts during harvest, transport, handling, and processing. Between harvest and processing, there are losses in grain weight and reduced physical quality often occurs. Cracked or broken kernels are quality factors that reduce the efficient use and sales value of maize grain. The adverse influence of mechanical impact on maize kernels ranges from the development of small and large cracks of the pericarp to completely broken kernels, and dust generation. Increasing the amounts of broken kernels results in potential problems during storage due to faster spoilage of grain, difficult and uneven aeration during handling and grain drying, increased risk of spontaneous heating and explosion, increased animal health issues due to reduced utilization rate, and increased respiratory infections of humans and animals, and inefficient processing due to unfavourable ratio of high-value products to low-value products in dry and wet milling. The maize kernel structure, the production system, and the climatic condition’s during the maize growing season influence kernel hardness and brittleness or breakage susceptibility causing differences in the amount of breakage present. During artificial grain drying, high temperatures on the kernel surface lead to internal moisture gradients within grain kernels resulting in increased kernel crackage and breakage

Razvoj trodimenzijski tiskanih proizvoda od žitarica obogaćenih obrađenim pšeničnim posijama

Wheat bran is an edible by-product rich in dietary fibre and polyphenolic compounds, whose addition in cereal foods diminishes their technological and sensory properties. Three-dimensional (3D) printing technology could provide consumers with a more diverse range of healthier snacks with added bran. This study focused on bran pre-processing (using micronisation, lactic acid fermentation, enzymes, high-intensity ultrasound, microwaves or pulsed light) and their incorporation into 3Dprinted oat snacks or breakfast cereals. Bran pre-processing with high-intensity ultrasound, microwaves and pulsed light reduced polyphenol oxidase activity (by 93%, 83%, or 78%, respectively) and enzymatic darkening of dough. Ultrasonication also lessened the activity of lipase (by 64%) and peroxidase (by 90%) and prolonged bran shelf-life. Bran fermentation degraded fructans by 93%. Preprocessing of the bran contributed to the high printing precision (up to 95%) and minimized deformation in baking (to 5%), and resulted in snack products and breakfast cereals of the desired properties.Pšenične posije su jestivi nusproizvod i bogat izvor prehrambenih vlakana i polifenolnih spojeva čiji dodatak rezultira nepoželjnim promjenama tehnoloških i senzorskih svojstava proizvoda od žitarica. Tehnologija trodimenzijskog (3D) tiska bi potrošačima mogla pružiti raznovrsniju ponudu zdravijih snack-proizvoda s dodanim posijama. U ovoj disertaciji istražena je prethodna brada posija (usitnjavanje, kisela fermentacija, enzimski tretman, ultrazvuk visokog intenziteta, mikrovalovi ili pulsirajuće svijetlo) i njihov dodatak u 3D tiskani zobeni snack-proizvod ili žitarice za doručak. Prethodna obrada posija ultrazvukom visokog intenziteta, mikrovalovima i pulsirajućim svjetlom smanjila je aktivnost polifenol oksidaze (za 93%, 83%, odnosno 78%) te enzimatsko tamnjenje tijesta. Ultrazvučna obrada rezultirala je i smanjenjem aktivnosti lipaze (za 64%) i peroksidaze (za 90%) te produljenom trajnošću posija. Fermentacija posija razgradila je udio fruktana za 93%. Prethodna obrada posija pridonijela je visokoj preciznosti tiska (do 95%) i smanjenju deformacije proizvoda pečenjem (na 5%), te rezultirala snack-proizvodima i žitaricama za doručak željenih svojstava

Razvoj trodimenzijski tiskanih proizvoda od žitarica obogaćenih obrađenim pšeničnim posijama

Wheat bran is an edible by-product rich in dietary fibre and polyphenolic compounds, whose addition in cereal foods diminishes their technological and sensory properties. Three-dimensional (3D) printing technology could provide consumers with a more diverse range of healthier snacks with added bran. This study focused on bran pre-processing (using micronisation, lactic acid fermentation, enzymes, high-intensity ultrasound, microwaves or pulsed light) and their incorporation into 3Dprinted oat snacks or breakfast cereals. Bran pre-processing with high-intensity ultrasound, microwaves and pulsed light reduced polyphenol oxidase activity (by 93%, 83%, or 78%, respectively) and enzymatic darkening of dough. Ultrasonication also lessened the activity of lipase (by 64%) and peroxidase (by 90%) and prolonged bran shelf-life. Bran fermentation degraded fructans by 93%. Preprocessing of the bran contributed to the high printing precision (up to 95%) and minimized deformation in baking (to 5%), and resulted in snack products and breakfast cereals of the desired properties.Pšenične posije su jestivi nusproizvod i bogat izvor prehrambenih vlakana i polifenolnih spojeva čiji dodatak rezultira nepoželjnim promjenama tehnoloških i senzorskih svojstava proizvoda od žitarica. Tehnologija trodimenzijskog (3D) tiska bi potrošačima mogla pružiti raznovrsniju ponudu zdravijih snack-proizvoda s dodanim posijama. U ovoj disertaciji istražena je prethodna brada posija (usitnjavanje, kisela fermentacija, enzimski tretman, ultrazvuk visokog intenziteta, mikrovalovi ili pulsirajuće svijetlo) i njihov dodatak u 3D tiskani zobeni snack-proizvod ili žitarice za doručak. Prethodna obrada posija ultrazvukom visokog intenziteta, mikrovalovima i pulsirajućim svjetlom smanjila je aktivnost polifenol oksidaze (za 93%, 83%, odnosno 78%) te enzimatsko tamnjenje tijesta. Ultrazvučna obrada rezultirala je i smanjenjem aktivnosti lipaze (za 64%) i peroksidaze (za 90%) te produljenom trajnošću posija. Fermentacija posija razgradila je udio fruktana za 93%. Prethodna obrada posija pridonijela je visokoj preciznosti tiska (do 95%) i smanjenju deformacije proizvoda pečenjem (na 5%), te rezultirala snack-proizvodima i žitaricama za doručak željenih svojstava

Analysis of students' motivational factors for working in tourism

Jedan od problema današnjice na tržištu rada predstavlja nedostatak motiviranih i dovoljno kompetentnih ljudskih potencijala koji će na kvalitetan način pružiti uslugu ili proizvod. Samim time, svako poduzeće mora pratiti trendove na tržištu, modernizirati svoje poslovanje u skladu s njim i provoditi analize tržišta. Upravo spomenutim osigurava se kvaliteta poslovanja, privlače se kompetentni i obrazovani ljudski potencijali i poduzeće konkurira na tržištu. Razvoj, planiranje i upravljanje karijerom ljudskih potencijala predstavljaju važne procese menadžmenta ljudskih potencijala unutar svakog poduzeća koje treba težiti ostvarenju ciljeva i strategije poslovanja. Također, obrazovanje i napredovanje svakog potencijala predstavlja bitan faktor poslovanja ali i svakog individualca koji teži zadovoljavanju ciljeva na obostrano i individualno zadovoljstvo. Samo se neprekidnim stjecanjem znanja i vještina dolazi do željenog stanja i kvalitete poduzeća, ali i ljudskih potencijala. Jedne od najbitnijih faktora koji motiviraju ispitanike za rad u turizmu čine ugodno radno okruženje, sigurnost na poslu i mogućnosti napredovanja te se dokazalo da većina ispitanika planira ostati u turizmu. Istraživanje je pokazalo da najveći broj studenata smatra da će im razvoj karijere u turizmu omogućiti dobre mogućnosti napredovanja, zanimljiv posao, korištenje stečenih znanja i vještina i zadovoljavajuću mogućnost napredovanja. Kao najveći faktor motivacije ističe se suradnja među zaposlenicima i lako sklapanje prijateljstva te najveći broj studenata smatra da bi plaće u turizmu trebale biti veće obzirom na dugo radno vrijeme. Isto tako, analiziranjem rezultata provedenog istraživanja došlo se do zaključka da većina studenata planira dugoročno razvijati svoju karijeru, obrazovati se i nastaviti svoj razvitak i budući rad u turizmu

Analysis of students' motivational factors for working in tourism

Jedan od problema današnjice na tržištu rada predstavlja nedostatak motiviranih i dovoljno kompetentnih ljudskih potencijala koji će na kvalitetan način pružiti uslugu ili proizvod. Samim time, svako poduzeće mora pratiti trendove na tržištu, modernizirati svoje poslovanje u skladu s njim i provoditi analize tržišta. Upravo spomenutim osigurava se kvaliteta poslovanja, privlače se kompetentni i obrazovani ljudski potencijali i poduzeće konkurira na tržištu. Razvoj, planiranje i upravljanje karijerom ljudskih potencijala predstavljaju važne procese menadžmenta ljudskih potencijala unutar svakog poduzeća koje treba težiti ostvarenju ciljeva i strategije poslovanja. Također, obrazovanje i napredovanje svakog potencijala predstavlja bitan faktor poslovanja ali i svakog individualca koji teži zadovoljavanju ciljeva na obostrano i individualno zadovoljstvo. Samo se neprekidnim stjecanjem znanja i vještina dolazi do željenog stanja i kvalitete poduzeća, ali i ljudskih potencijala. Jedne od najbitnijih faktora koji motiviraju ispitanike za rad u turizmu čine ugodno radno okruženje, sigurnost na poslu i mogućnosti napredovanja te se dokazalo da većina ispitanika planira ostati u turizmu. Istraživanje je pokazalo da najveći broj studenata smatra da će im razvoj karijere u turizmu omogućiti dobre mogućnosti napredovanja, zanimljiv posao, korištenje stečenih znanja i vještina i zadovoljavajuću mogućnost napredovanja. Kao najveći faktor motivacije ističe se suradnja među zaposlenicima i lako sklapanje prijateljstva te najveći broj studenata smatra da bi plaće u turizmu trebale biti veće obzirom na dugo radno vrijeme. Isto tako, analiziranjem rezultata provedenog istraživanja došlo se do zaključka da većina studenata planira dugoročno razvijati svoju karijeru, obrazovati se i nastaviti svoj razvitak i budući rad u turizmu

Aqueous Extracts of Four Medicinal Plants and Their Allelopathic Effects on Germination and Seedlings: Their Morphometric Characteristics of Three Horticultural Plant Species

Allelopathy is a biological phenomenon of synthesizing and excreting compounds that can affect the growth of various organisms, i.e., plant species. The aim of this work was to investigate the possible allelopathic influence of aqueous extracts, obtained from plant species chia (Salvia hispanica L.), black cumin (Nigella sativa L.), wormwood (Artemisia absinthium L.), and nettle (Urtica dioica L.), on the seed germination growth and morphometric characteristics of pepper (Capsicum annuum L.), spinach (Spinacia oleracea L.) and lettuce (Lactuca sativa L.) seedlings in laboratory conditions. Pepper, spinach, and lettuce seedlings were treated with aqueous extracts of chia, nettle, wormwood, and black cumin of different concentrations (2.5, 5 and 10%, respectively). The aqueous extracts were prepared according to the method developed by Norsworthy and the qualitative and quantitative analysis of phenolic compounds in aqueous extracts were performed using ultra-performance liquid chromatography electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS). Phytochemical composition of chia aqueous extracts showed the highest content (above the 1 mg L−1) of epicatechin, quinic acid, caffeic acid, esculetin and cinnamic acid in the comparison with others from the total of 19 detected chemical compounds. In aqueous extracts of black cumin, there were six compounds detected in content above 1 mg L−1, i.e., epicatechin, quinic acid, caffeic acid, esculetin, cinnamic acid, and kaempferol. The same compounds were the most abundant in wormwood extracts, along with gallic acid. Epicatechin and esculetin were only two compounds detected in aqueous extract of nettle in concentration higher than 1 mg L−1. According to the results of this study, only the treatment of spinach seeds with chia aqueous extract in concentration of 2.5% before germination stimulates the germination of spinach seeds, and wormwood herbs and chia extracts in concentrations of 2.5 and 5% stimulate the germination of lettuce seeds and the growth of hypocotyl and radicle length of developed seedlings. The treatment of pepper and lettuce seeds with aqueous extract of nettle in concentration of 10% completely inhibited seed germination

Flour - Bread '19 : Proceedings of the 10th International Congress Flour - Bread '19 and 12th Croatian Congress of Cereal Technologists Brašno - Kruh '19

Proceedings contains 3 Reviews, 8 Original research articles and 3 Professional articles presented at 10th International Congress Flour – Bread ’19 and 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’1