Changes in the structural stability of chestnut puree due to the addition of dietary fibre

Our work involved the production of spoonable chestnut puree products with different inulin types (FTX, HP, GR, HSI) in order to obtain a spoonable stock. The evaluation of the samples were based on the water activity, dry material content, colour, and rheological properties

Felnőttkori figyelemhiányos hiperaktivitás zavar és szülőség: Szakirodalmi összefoglaló

A figyelemhiányos hiperaktivitás zavar (ADHD) az egyik leggyakrabban diagnosztizált, nagy családi halmozódást mutató neuropszichiátriai megbetegedés gyermek- és serdülőkorban, amely 40–66%-ban a felnőttkorban is fennmarad. A zavar transzgenerációs átörökítésében feltehetően szerepet játszik, hogy a felnőtt ADHD számos korrelátuma, például az alacsonyabb szocioökonómiai státusz, az interperszonális kapcsolatok zavara, komorbid kórképek fennállása, növeli az ADHD rizikóját, illetve befolyásolja annak lefolyását az utódban. A vizsgálatok szerint a szülői ADHD a gyermekben súlyosabb figyelemzavaros/ hiperaktív tünetekkel, az agresszió magasabb szintjével, jelentősebb funkcióromlással jár együtt. A genetikailag meghatározott környezeti rizikótényezők közül tanulmányunkban a szülőséggel kapcsolatos tényezőkre fókuszálunk. Az ADHD-ban szenvedo gyermekek szüleiben igazolt magasabb szülői stressz, alacsonyabb észlelt szülői hatékonyság összefüggésben áll a szülői ADHD-val. A zavarra jellemző neurokognitív deficitek a szülői viselkedés jellegzetes nehézségeihez vezetnek. A szakirodalom szerint leginkább a hatékony viselkedéskontroll, a konzisztens megerősítés, a mindennapi tevékenységek strukturálása, szabályok felállítása és tartása nehezített, valamint problémák jelentkezhetnek az érzelmi válaszkészség, az empátia területén is. Az ADHD-ban szenvedő szülő így éppen azokban a szülői funkciókban teljesít gyengén, amelyekre ADHD-ban szenvedő gyermekének a legnagyobb szüksége lenne. Az ADHD komplex kezelésében ezért fontos a szülői ADHD rutinszerű szűrése, szükség esetén adekvát kezelés felajánlása. Bár a szülői ADHD gyógyszeres kezelése a szülő tüneteit igazolható módon csökkenti, önmagában nem elegendő a szülőség fontos aspektusainak módosításához. Ehhez a szülőségben mutatkozó jellegzetes deficitekre fókuszáló intervenciókra van szükség. Végül, mindig gondolnunk kell arra is, hogy a szülő neurokognitív deficitjei állhatnak a compliance problémáinak hátterében

Effect of different packing materials on physicochemical properties of carrot and potato

Potato (Solanum tuberosum L.) and carrot (Daucus carota subsp. sativus Hoffm.) are one of the most popular and most used vegetables around the world. Both the vegetables are thoroughly used in Europe but in these rapidly changing times the present-day consumer want ready to prepare (RTP) or ready to eat (RTE) foods or ingredients. To produce the ready to prepare food its skin must be removed. But this removal of skin reduces the shelf life, sensory characteristics and causes nutrient loss. RTP vegetables can be packed in Polyethylene (PE) packaging but it’s one of the most prominent polluter in the world. We used packing material made up of Polylactic Acid (PLA) as our biodegradable packing. In our experiments, we used three treatments for packing, control (without packing), PE and PLA. The samples were kept at room temperature for 5 days and we measured weight change, moisture content, color parameters and Total Polyphenol Content (TPC) every day

Comparison of colour properties of crossbred elderberry genotypes

Elderberry (Sambucus nigra L.) is a good source of anthocyanins, therefore, a preferred source of natural food colourant in the food industry to adjust food colour. Today, the growers have a strong intention to cultivate elderberries with high pigment and water-soluble solid content which are the value-determining properties. In this study four different crossbred genotypes (Haschberg×Samocco, Haschberg×Wild, Haschberg×Sampo, Sampo×Wild) were examined in two ripening stages from the aspects of colour properties. HSc genotypes had the highest total anthocyanin concentration above 800 mg CGE/100 g in both ripening stages. The lowest pigment values were measured in SW elderberry samples furthermore the ripening had significant (p<0.05) effect on this hybrid because ca 33% more total anthocyanin was found in the ripening stage 2. Finally, crossbred elderberry genotypes can have better colour properties than the elderberry varieties alone, but the ripening process can influence the measured parameters. Furthermore, it is necessary to examine the samples of the following vintages also to establish more comprehensive conclusions

Extraction of polyphenol compounds from chokeberry (Aronia melanocarpa (Michx)) pomace using methanol and acetone at different conditions

Fruits are appreciated in the food industry, due their high of bioactive compounds and sensory characteristics. Chokeberry is one of the fruits that are bioactive compounds abundant. It is used in juice production and other products, and large amount of chokeberry pomace believed to be rich in bioactive compounds is produced. Therefore, this pomace can be reused by extracting the bioactive compounds such as anthocyanins, which can be potentially used as natural food additives in the food industry. However, some compounds can be sensitive to different extraction conditions. Therefore, in this study, methanol (50%) and acetone (50%) were used as solvents for extracting antioxidants, total anthocyanins, and total phenolic compounds at room temperature and 60 °C at the duration of 30, 60 and 120 minutes. The shaker, ultrasonic sound and at room stand were used to hold the sample for 15 minutes. Room temperature extraction has been found not optimal for TPC and antioxidant at all extraction length in time, however, it is suitable for anthocyanins. Alternatively, acetone at room temperature (A20) for 120 minutes at room temperature can also be ideal. A combination of methanol at 60 °C for 60 min and holding the sample on shaker has been found appropriate for anthocyanins. The combination of extraction with acetone at 60oC for 120 minutes and holding for 15 minutes on a shaker has been identified to be optimal TPC and antioxidant capacity extraction

Utilization of fruits pomace in muesli products

Utilization of different fruit by-product was investigated during muesli products development. Sour cherry, cherry and black currant and apple pomace (4 g) was added to the samples besides the other used muesli ingredients such as oat, oil seeds, dried raisin, honey, coconut oil. In this study total polyphenol, total antioxidant (FRAP) content was measured of the mueslis with spectrophotometric methods, furthermore sensory analysis was done to evaluate the consumer acceptance. During our work four muesli products were created using different recipes. Muesli 3 showed the highest total polyphenol (2723.3 mg GAE mg/100 g) and FRAP (10.43 µg/100g) values due to high amount of fruit pomace. The muesli 4 contained the lowest concentration of bioactive compounds. As regard the overall impression of sensory analysis that provides information about the whole acceptance, sample 3 get the highest value (95%). Sample 4 was the next with 85% of overall impression and sample 1 was the third with 73% while the sample 2 was the last in the ranking. Fruit pomace has a great potential due the high bioactive compounds and appropriate sensory properties in aspect from muesli production

The effect of ultrasonic treatment and the ethanol on the extraction of polyphenol content of apple pomace

Agro-industrial waste poses a significant effect on environmental pollution due to the challenges of waste management. Meanwhile, agro-industrial wastes are rich in bioactive compounds, particularly polyphenols that can be useful in the food, cosmetics and medicine industries. This study investigates the extraction of polyphenols from the industrial apple pomace of the variety Idared for potential use as natural food additives for the development of functional foods. Polyphenols from the dried apple pomace were extracted by the ultrasoundassisted extraction method using food-grade solvents ethanol and water. The amount of polyphenols extracted (Total phenolic content) was quantified by Folin-Ciocalteu’s method. Antioxidant activity was quantified by the Ferric reducing ability of plasma (FRAP) method. Sonicating the pomace at 20 kHz for 10 and 35 minutes resulted in the extracts with extraction recovery of 27 – 33 % for all solvents. Total phenolic content (TPC) was found to be 647 – 1430 µg GAE mL-1 while antioxidant activity (FRAP) was found to be 436 – 842 µg AAE mL1 . Results suggest that waste products (pomace) from the industrial processing of apples (variety Idared) are valuable resources for extracting useful polyphenols that can be used for functional foods development

Comparison of antioxidant parameters in three different parts of the berries of some sea buckthorn genotypes

In the last few decades, the cultivation and consumption of sea buckthorn (Hippophae rhamnoides L.) is increasing with the extending prevalence of health-conscious nutrition. For that reason, investigation of antioxidant value and finding differences between varieties are especially current research topic. The aim of this study was to determine the antioxidant status of the different parts of the sea buckthorn berry (skin + flesh, juice, peel) by TPC and FRAP analysis in the case of six genotypes. Based on our results, the polyphenol content of the skin of the berries of the cultivars the 'Leikora', 'Mara' and 'Habego' was significantly higher. The highest FRAP value was for the berries of 'Mara', followed by R-01 and Askola, while the lowest value was represented by the 'Clara'. The FRAP value of the berry skin was significantly higher for the ‘Leikora’ and ‘Habego’

Effects of food processing technology on valuable compounds in elderberry (Sambucus nigra L.) varieties

Elderberry (Sambucus nigra L.) is a potential source of natural food colorants because of its high anthocyanin content. The aim of this work is to reveal which technology step has effect on the valuable components (total anthocyanins, total polyphenols) and on the color parameters in elderberry and in this regard to determine possible differences between elderberry varieties. Based on experiment results concentrate production steps have great effects on the studied parameters in case of two varieties especially in the heating and microfiltration steps but in different ratio. Polyphenolic compounds in ‘Samocco’ are more stable during the juice production than ‘Haschberg’. Color stability test revealed that in case of colored samples ‘Samocco’ had stronger color intensity in the foods/ models. These differences should be taken into account when selecting a certain variety for industrial utilization