Deep Eutectic Solvents in the Production of Biopolymer-Based Materials

Deep eutectic solvents (DESs) are multipurpose media for polysaccharide treatment. Thus, the DESs are also used as a plasticizers in preparation of thermoplastic films from natural polymers. Since attempts are being made to reduce the production of petroleum-based polymer materials, DESs are a good alternative in the production of biopolymers. DESs have desirable properties such as low costs, biodegradability and non- or low toxicity. This review summarizes research that are dealing with preparation of biopolymer-based materials with DESs in the role of plasticizer. This work is licensed under a Creative Commons Attribution 4.0 International License

Various techniques for phenolic removal from olive mill wastewater

As the world\u27s population increases, so does the amount of wastewater generated during agricultural activities. Inadequate wastewater management can be the cause of sea and river pollution. However, wastewater can be a potential source of biologically active components that can be obtained via physicochemical, biological, thermochemical or combined treatments. Olive mill wastewater is produced in huge quantities around the world during the production of olive oil. This waste is harmful to the ecological system due to the high content of phenolic components that can be recovered by different methods whereby this waste also gains economic value. This review describes several methods that can be used in phenol removal or isolation from olive mill wastewater

Natural food supplements as carriers of nutrition quality, healthful potential and the sustainability of the product

Od davnina su ljudi hranu dobivali direktno iz prirode te je tek krajem 19-tog i početkom 20-tog stoljeća došlo do ekspanzijskog razvoja moderne industrije koja je razvojem novih tehnologija omogućila i razvoj velikog broja prehrambenih i farmaceutskih proizvoda. Ovaj razvoj utjecao je i na razvoj lijekova čime se potisnula filozofija „hrane kao lijeka“ gotovo jedno cijelo stoljeće. Zbog pojave mnogih bolesti tijekom 20-tog stoljeća, moderna industrija svoj razvoj ponovo počinje temeljiti na obogaćivanju hrane prirodnim dodatcima prehrani. Prepoznatljiv je trend proizvodnje "funkcionalne hrane", odnosno hrane koja posjeduje povoljno djelovanje na zdravlje uz pripadajuća nutritivna svojstva. Uočeno je da je dodavanjem začinskih i ljekovitih biljaka moguće poboljšati okus i miris hrane. Velik broj istraživanja dokazao je da i navedene skupine biljaka sadrže spojeve s izraženim baktericidnim i fungicidnim djelovanjem te, kao prirodni dodatci prehrani, sprječavanju kvarenje hrane i održivost namirnica. Pored toga, izuzetno su snažni antioksidanti. Uporaba prirodnih dodataka prehrani danas je izražena kroz sve tehnologije proizvodnje, a najviše u tehnologiji mesa i mesnih prerađevina, mliječnih i pekarskih proizvoda te kroz uporabu u jestivim ambalažnim filmovima i punilima u prehrambenoj i farmaceutskoj industriji. Dodavanjem začinskih i ljekovitih biljaka u različite vrste proizvoda možemo značajno unaprijediti nutritivnu kvalitetu te ljekoviti potencijal i održivost proizvoda.For centuries, people have received food directly from nature, and by the late 19th and early 20th century there was an expansion of the modern industry, which enabled the development of a large number of food and pharmaceutical products through the development of new technologies. This development has also influenced the development of drugs, which has suppressed the philosophy of "food as medicine" for almost a whole century. Due to the appearance of many illnesses during the 20th century, the modern industry is beginning to develop enriching food with natural nutritional supplements again. A well-known trend is the production of "functional food" or food that has a beneficial effect on health and the associated nutritional properties. It was noted that by adding spicy and medicinal plants it is possible to improve the taste and smell of food. A large number of studies have also shown that these groups of plants contain compounds with expressed bactericidal and fungicidal activity, as well as natural nutritional supplements to prevent food degradation and food sustainability. In addition, they are extremely powerful antioxidants. The use of natural nutritional supplements is now expressed in all production technologies, mostly in the meat and meat products technology, dairy and bakery products, and through the use of edible packaging films and fillers in the food and pharmaceutical industry. By adding species and medicinal plants to different types of products, it is possible to significantly improve the nutritional quality and the healing potential and sustainability of the product

The production and stabilization of cold-pressed plum kernel oil

Postupkom hladnog prešanja iz koštice šljive (Prunus domestica L.) dobije se kvalitetno jestivo ulje. Cilj ovog rada bio je ispitati utjecaj procesnih parametara prešanja koštice šljive na efikasnost proizvodnje hladno prešanog ulja te njegovu kvalitetu. Prilikom prešanja mijenjani su sljedeći procesni parametri: frekvencija elektromotora (brzina pužnice), temperatura zagrijavanja glave preše i nastavak za izlaz pogače. Prešanje je provedeno s kontinuiranom pužnom prešom. Primjenom standardnih metoda određeni su osnovni parametri kvalitete proizvedenog hladno prešanog ulja. Ispitan je i utjecaj dodatka antioksidanasa na oksidacijsku stabilnost ulja primjenom Testa održivosti na 98 °C. Korišteni su sljedeći prirodni antioksidansi: ekstrakt zelenog čaja, ekstrakt ružmarina i eterično ulje primorskog vriska te sintetski antioksidans oktil galat. Rezultati ispitivanja pokazuju da procesni parametri hladnog prešanja značajno utječu na iskorištenje ulja koštice šljive. Veće iskorištenje sirovog ulja i hladno prešanog ulja postignuto je kod temperature zagrijavanja glave preše 100 °C, frekvencije elektromotora 35 Hz i nastavka za izlaz pogače 10 mm. Dodatkom prirodnih antioksidanasa postignuta je bolja zaštita ulja od oksidacijskog kvarenja nego dodatkom sintetskog antioksidansa. Eterično ulje primorskog vriska pokazalo je najbolji antioksidacijski utjecaj.The cold pressing of the plum kernel (Prunus domestica L.) is used to obtain high-quality edible oil. The aim of this study was to investigate the influence of process parameters of pressing plum kernel on the efficiency of production of cold-pressed oil and its quality. Following process parameters were investigated: electromotor frequency, temperature of head presses, and nozzle size. Pressing was carried out with a continuous screw press. Using standard methods, the basic quality parameters of produced cold pressed oil were determined. Oxidative stability of oil with added antioxidants was determined by the test of sustainability at 98°C. Natural antioxidants such as green tea extract, rosemary extract, winter savory essential oil and synthetic antioxidant octyl gallate were used. The results showed that the process parameters of cold pressing had a significant impact on the yield of plum kernel oil. Higher yield of crude oil and cold-pressed oil was obtained at a temperature of heating head presses 100°C, electromotor frequency of 35 Hz and using nozzle size of 10 mm. The results showed that natural antioxidants have greater protection of oil in comparison to synthetic antioxidants. Winter savory essential oil had the best antioxidant effect

UTJECAJ NAČINA SUŠENJA NA EKSTRAKCIJU ULJA IZ SJEMENKI GROŽĐA PRIMJENOM SUPERKRITIČNOGA CO2

Aim of this study was to monitor the influence of drying method (naturally and chamber drying) and different sample preparation on supercritical CO2 extraction of oil from three grape seed varieties (Graševina, Zweigelt, Cabernet Sauvignon). The highest oil content was obtained from naturally dried screened and washed seeds of red variety Cabernet Sauvignon (14.85%) and lowest from chamber dried screened seeds of white variety Graševina (7.67%). Peroxide value ranged from 0.36 to 1.77 mmol O2/kg oil, free fatty acids 0.28-8.0%, and insoluble impurities 0.05-0.28%. Determined fatty acids were palmitic (6.98-11.58%), stearic (3.82-6.59%), oleic (14.90-19.97%) and linoleic acid (61.82-71.96%) in oil obtained from naturally dried seeds and 6.84-8.68%, 4.12-5.73%, 15.10-20.18% and 67.88-70.76% in oil from chamber dried seeds, respectively. In defatted cakes after supercritical CO2 extraction, protein and fibre content ranged from 8.17 to 9.85% and 34.58 to 43.96%, respectively. According to ANOVA results, sample preparation and drying method had statistically significant influence on grape seed oil extraction.Cilj istraživanja bio je odrediti utjecaj načina sušenja (prirodno i u komornome sušioniku), kao i same pripreme sjemenki grožđa, na ekstrakciju ulja superkritičnim CO2 iz triju sorata grožđa (graševina, Zweigelt, Cabernet Sauvignon). Najveći udio ulja ekstrahiran je iz prirodno osušenih i prethodno opranih sjemenki grožđa crne sorte Cabernet Sauvignon (14,85%), dok je najmanje ulja dobiveno iz sjemenki osušenih u komornome sušioniku bijele sorte graševina (7,67%). Vrijednost peroksidnoga broja dobivenih ulja bila je u rasponu 0,36-1,77 mmol O2/kg, slobodne masne kiseline 0,28-8,0%, a netopljive nečistoće 0,05-0,28%. U ulju dobivenome iz prirodno osušenih sjemenki grožđa određene su sljedeće masne kiseline: palmitinska (6,98-11,58%), stearinska (3,82-6,59%), oleinska (14,90-19,97%) i linolna kiselina (61,82-71,96%). U ulju sjemenki grožđa prethodno osušenih u komori određene su sljedeće masne kiseline: palmitinska (6,84-8,68%), stearinska (4,12-5,73%), oleinska (15,10-20,18%) i linolna kiselina (67,88-70,76%). Nakon ekstrakcije superkritičnim CO2 u odmašćenim pogačama određen je udio proteina (8,17-9,85%) i vlakana (34,58-43,96%). Priprema uzorka i način sušenja sjemenki grožđa te sorta imaju značajan utjecaj na ekstrakciju i kvalitetu dobivenoga ulja

Coumarin derivatives act as novel inhibitors of human dipeptidyl peptidase III: combined in vitro and in silico study

Dipeptidyl peptidase III (DPP III), a zinc- dependent exopeptidase, is a member of the metalloproteinase family M49 with distribution detected in almost all forms of life. Although the physiological role of human DPP III (hDPP III) is not yet fully elucidated, its involvement in pathophysiological processes such as mammalian pain modulation, blood pressure regulation, and cancer processes, underscores the need to find new hDPP III inhibitors. In this research, five series of structurally different coumarin derivatives were studied to provide a relationship between their inhibitory profile toward hDPP III combining an in vitro assay with an in silico molecular modeling study. The experimental results showed that 26 of the 40 tested compounds exhibited hDPP III inhibitory activity at a concentration of 10 µM. Compound 12 (3-benzoyl-7-hydroxy-2H-chromen-2-one) proved to be the most potent inhibitor with IC50 value of 1.10 μM. QSAR modeling indicates that the presence of larger substituents with double and triple bonds and aromatic hydroxyl groups on coumarin derivatives increases their inhibitory activity. Docking predicts that 12 binds to the region of inter-domain cleft of hDPP III while binding mode analysis obtained by MD simulations revealed the importance of 7- OH group on the coumarin core as well as enzyme residues Ile315, Ser317, Glu329, Phe381, Pro387, and Ile390 for the mechanism of the binding pattern and compound 12 stabilization. The present investigation, for the first time, provides an insight into the inhibitory effect of coumarin derivatives on this human metalloproteinase

With food to health : proceedings of the 9th International scientific and professional conference

Proceedings contains 7 original scientific papers, 8 professional papers and 1 review paper which were presented at "9th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Food safety, Food analysis, Production of safe food and food with added nutritional value

With food to health : proceedings of the 10th International scientific and professional conference

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value

Water for all : Proceedings of the 7th international scientific and professional conference Water for all

The 7th International Scientific and Professional Conference Water for all is organized to honour the World Water Day by the Josip Juraj Strossmayer University of Osijek, European Hygienic Engineering & Design Group (EHEDG), Danube Parks, Croatian Food Agency, Croatian Water, Faculty of Food Technology Osijek, Faculty of Agriculture in Osijek, Faculty of Civil Engineering Osijek, Josip Juraj Strossmayer University of Osijek Department of Biology, Josip Juraj Strossmayer University of Osijek Department of Chemistry, Nature Park “Kopački rit”, Osijek- Baranja County, Public Health Institute of the Osijek- Baranja County and „Vodovod-Osijek“ -water supply company in Osijek. The topic of World Water Day 2017 was "Wastewater" emphasizing the importance and influence of wastewater treatments on global environment. The international scientific and professional conference Water for all is a gathering of scientists and experts in the field of water management, including chemists, biologists, civil and agriculture engineers, with a goal to remind people about the significance of fresh water and to promote an interdisciplinary approach and sustainability for fresh water resource management. The Conference has been held since 2011. About 300 scientists and engineers submitted 95 abstracts to the 7th International Scientific and Professional Conference Water for all, out of which 33 was presented orally and 62 as posters. 47 full papers were accepted by the Scientific Committee. 38 full papers became the part of the this Proceedings while 9 papers were accepted for publication in Croatian Journal of Food Science and Technology and Electronic Journal of the Faculty of Civil Engineering Osijek - e-GFOS