SUPERCRITICAL CO2 EXTRACTION OF SEA BUCKTHORN

Sea buckthorn is one of the most prominent plants containing important nutrients essential for our health. Bioactive compounds are found in the pulp and in the seeds of the fruit. Sea buckthorn oil can be used in food supplementation, pharmaceutical and cosmetic industry. In this study supercritical CO2 extraction of oil from sea buckthorn berries was performed at pressure 300 bar, temperature 40 °C and CO2 flow rate 2 kg/h. Fatty acid composition of oil was determined by gas chromatography, and amount of tocopherols using HPLC. In defatted cake after supercritical extraction the amount of remained oil, fibre and protein content were also determined. The initial oil content in sea buckthorn berries was 11.60%. The major fatty acids in oil were palmitic (35%), palmitoleic (20%) and oleic acids (32-35%). The amount of α-tocopherol was 35.99 mg/100g oil, and total tocopherol amount was 71.62 mg/100g oil. In defatted cake cellulose content was determined to be 11.56%, proteins 14.78%, moisture 5.68% and ash 3.16%. Because of high content of bioactive compounds and unique oil composition, this oil is connected with benefits on certain diseases. Defatted cake, which is also rich in many components, can be used as by-product in food industry

Food industry by-products as raw materials in functional food production

Western civilization problems nowadays are overweight, obesity, diabetes, cardiovascular diseases, cancer and different disorders closely linked to unbalanced diet. Since it is extremely difficult to influence nutritional preferences of consumers, food industry is now increasingly developing new products, such as bread, pasta, snack products and other highly consumed products by all groups of consumers enriched with ingredients that are lacking in every day nutrition (fiber, polyphenols, antioxidants, vitamins, ß-glucan…) and functional products which have scientifically proven beneficial effect on human health. Food industry by-products, such as apple pomace, by-products from sugar industry and brewers spent grains are rich source of polyphenols, fiber and ß-glucan. Grape pomace is rich in polyphenols, tomato pomace in lycopene and carrot pomace in β-carotene. These are just some examples of by-products with great potential of application in enriched and functional food production. In addition to natural substances which are produced in this manner, problem of large quantities of waste disposal is also resolved

Praćenje metaboličkog profila i kvalitete ovčjeg mlijeka tijekom laktacije u ekološkoj proizvodnji

The aim of this research was to monitor the metabolic profile of blood and the quality of ewes’ milk during lactation in organic farming. Biological investigations were carried out on 32 clinically healthy Merinolandschaf ewes during the 3th lactation on the 20th, 60th and 100th day of lactation. Ewes’ milk was analyzed for the non fat dry matter, milk fat, protein, lactose, urea, the somatic cells count (SCC) and te total viable cell number (CFU), as well as for the concentration of fatty acids, atherogenic (AI), thrombogenic (TI) and Δ9-desaturase activity index. Concentrations of minerals (Ca-calcium, P-phosphorus-inorganic, Mg-magnesium, and Fe-iron), biochemical parameters (urea, glucose, cholesterol, HDL-cholesterol, LDL-cholesterol, triglycerides, total protein, albumin, globulin, NEFA-non-esterified fatty acids, BHBA-beta-hydroxybutyrate) and enzyme activity (ALT-alanine aminotransferase, AST-aspartate aminotransferase, ALP-alkaline phosphatase, CK-creatine kinase and GGT-γ-glutamyl transferase) were analyzed in blood serum. Chemical composition of milk differed among different stages of lactation, which was marked by the increased content of milk fat, the decreased urea concentration, as well as by numeorus changes of fatty acid concentration observed along with lactation progression. Number of SCC and CFU in milk increased during lactation. AT and TI were appropriate in all stages of lactation, which resulted in satisfactory quality of ewes’ milk from organic farming. Determined concentrations of certain biochemical parameters (NEFA, triglycerides, VLDL-cholesterol, Ca and Fe) in blood of ewes originating from organic farming indicated lower deficit of energy during the 20th day of lactation, as well as a lack of Ca and Fe concentrations in blood, which most likely occurred due to higher loss through milk. Accordingly, the blood metabolic profile can be considered as an indicator for feeding and health status of ewes during lactation in organic farming.Cilj istraživanja bio je utvrditi metabolički profil ovaca i kvalitetu ovčjeg mlijeka tijekom laktacije u ekološkoj proizvodnji. Istraživanje je provedeno na 32 ovce Merinolandschaf pasmine u trećoj laktaciji 20., 60. i 100. dana laktacije. U mlijeku je utvrđen udjel suhe tvari bez masti, sadržaj mliječne masti, bjelančevina, laktoze, koncentracija ureje, broj somatskih stanica (SCC) i ukupan broj mikroorganizama (CFU), kao i koncentracija masnih kiselina, aterogeni (AI) i trombogeni (TI) indeksi te indeksi aktivnosti enzima Δ9-desaturaze. U serumu ovaca utvrđene su koncentracije minerala (Ca-kalcij, P-anorganski fosfor, Mg-magnezij i Fe-željezo), biokemijskih pokazatelja (urea, glukoza, kolesterol, HDL-kolesterol, LDL-kolesterol, trigliceridi, ukupne bjelančevine, albumin, globulin, NEFA-neesterificirane masne kiseline, BHBA-beta-hidroksibutirat) i aktivnosti enzima (ALT-alanin aminotransferaze, AST-aspartat aminotransferaze, ALP-alkalne fosfataze, CK-kreatin kinaze i GGT-γ-glutamil transferaze). Utvrđene su značajne razlike u kemijskom sastavu mlijeka, odnosno povećanje udjela mliječne masti i smanjenje koncentracije ureje, kao i promjene masnokiselinskog sastava mlijeka s napredovanjem laktacije. Broj somatskih stanica i ukupan broj mikroorganizama u mlijeku su rasli s napredovanjem laktacije. Osim toga, vrijednosti AI i TI bile su odgovarajuće u svim stadijima laktacije, što je rezultiralo povoljnoj kvaliteti ovčjeg mlijeka iz ekološke proizvodnje. Utvrđene koncentracije pojedinih biokemijskih pokazatelja (NEFA, triglicerida, VLDL kolesterola, Ca i Fe) u krvi ovaca u ekološkoj proizvodnji ukazuju na slabiju opskrbljenost energijom 20. dana laktacije, kao i smanjenje koncentracije Ca i Fe u krvi, zbog njihovog izlučivanja mlijekom. Prema navedenome, metabolički profil se može koristiti kao pokazatelj hranidbenog i zdravstvenog statusa ovaca u laktaciji u ekološkoj proizvodnji

Formulation of a Wort-Based Beverage with the Addition of Chokeberry (<i>Aronia melanocarpa</i>) Juice and Mint Essential Oil

In Croatia, the production of non-alcoholic wort-based beverages is in its initial stages. The main goal of this research was to produce wort that could be then used in the production of a wort-based beverage with the addition of chokeberry (Aronia melanocarpa) juice. Sensory characteristics and consumer acceptance was also analyzed. Worts were prepared by the standard mashing process, using Munich and pale ale malt. Chokeberry juice was added to the cooled worts. For the purpose of this research, two versions of wort with different concentrations of chokeberry juice (10%, 20%, 30%) were formulated, and all of the beverages were subjected to sensory analysis. Sensory analysis showed that wort with the addition of 30% chokeberry juice was the most accepted. This concentration of chokeberry juice gave the beverage a pleasant taste, but needed some improvement. To address this, mint essential oil was added to the mixture and carbonation using gaseous CO2 was conducted. This beverage received better acceptance when carbonated and mixed with mint essential oil. In addition to the sensory analysis, the polyphenol content of the chosen beverage was also analyzed, along with its nutritional value. Polyphenol content was 2621.47 mg/L and antioxidative activity was 2.28 mmol Trolox/L. The energy value was determined to be 57 kcal. However, in order to optimize the production of this wort-based beverage, further research should be conducted

Food industry by-products as raw materials in functional food production

Western civilization problems nowadays are overweight, obesity, diabetes, cardiovascular diseases, cancer and different disorders closely linked to unbalanced diet. Since it is extremely difficult to influence nutritional preferences of consumers, food industry is now increasingly developing new products, such as bread, pasta, snack products and other highly consumed products by all groups of consumers enriched with ingredients that are lacking in every day nutrition (fiber, polyphenols, antioxidants, vitamins, ß-glucan…) and functional products which have scientifically proven beneficial effect on human health. Food industry by-products, such as apple pomace, by-products from sugar industry and brewers spent grains are rich source of polyphenols, fiber and ß-glucan. Grape pomace is rich in polyphenols, tomato pomace in lycopene and carrot pomace in β-carotene. These are just some examples of by-products with great potential of application in enriched and functional food production. In addition to natural substances which are produced in this manner, problem of large quantities of waste disposal is also resolved

Influence of buckwheat and chestnut flour addition on properties of corn extrudates

The aim of this study was to determine the effect of buckwheat and chestnut flour addition to corn meal (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70) on extrudate properties. Blends (25 % moisture) were extruded at two temperature regimes: 80/90 °C and 75/180 °C. Physical, chemical and rheological properties, and digestibility of the obtained extrudates were investigated in relation to non extruded samples. Addition of chestnut flour to corn meal resulted in increase of fibre, ash and fat content, and decrease of protein content, while buckwheat flour addition resulted in increase of all measured components. Chestnut and buckwheat flour addition increased whiteness and decreased yellowness of non-extruded samples. While extrusion of corn meal resulted in increase of whiteness, extrusion of both types of mixtures resulted in its decrease. Bulk density increased and expansion ratio, hardness and fracturability decreased by addition of chestnut and buckwheat flour. Extrusion of all investigated samples resulted in decrease of peak, hot and cold viscosity and increase of water absorption index. Total polyphenol content and antioxidant activity increased by the addition of buckwheat and chestnut flour, but the extrusion caused their decrease

Influence of buckwheat and chestnut flour addition on properties of corn extrudates

The aim of this study was to determine the effect of buckwheat and chestnut flour addition to corn meal (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70) on extrudate properties. Blends (25 % moisture) were extruded at two temperature regimes: 80/90 °C and 75/180 °C. Physical, chemical and rheological properties, and digestibility of the obtained extrudates were investigated in relation to non extruded samples. Addition of chestnut flour to corn meal resulted in increase of fibre, ash and fat content, and decrease of protein content, while buckwheat flour addition resulted in increase of all measured components. Chestnut and buckwheat flour addition increased whiteness and decreased yellowness of non-extruded samples. While extrusion of corn meal resulted in increase of whiteness, extrusion of both types of mixtures resulted in its decrease. Bulk density increased and expansion ratio, hardness and fracturability decreased by addition of chestnut and buckwheat flour. Extrusion of all investigated samples resulted in decrease of peak, hot and cold viscosity and increase of water absorption index. Total polyphenol content and antioxidant activity increased by the addition of buckwheat and chestnut flour, but the extrusion caused their decrease