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

Analysis of heavy metal accumulation food with X-Ray fluorescence spectometry

The theme of the study is the examination of heavy metal accumulating ability of commercially available chicken, pork and beef liver samples and comparison with the limits specified by the laws. The measurements were carried out with the Delta XRF device manufactured by Innov-X, which operates on the principle of X-ray radiation. The lead content of all samples of the first and second sampling were beyond the maximum level (0.5 mg/kg) which is required by the Commission Regulation 1881/2006. The measured values were between 2 and 3 mg/kg for both samplings. In case the samples of the third sampling the lead content could not be detected by the applied device. The cadmium contents of the all samples of three samplings exceeded the required cadmium limit in the regulation (0.5 mg/kg). The measured values were between 10 and 20 mg/kg in case of all samples. Tin and mercury contents were not detected in the investigated samples by the applied measurement method. Among the non-toxic heavy metals the samples contained high amounts of iron and manganese, in additional each samples contained small amount of zinc, rubidium and antimony but these does not constitute a health risk due to the minimal amounts

Effect of Drying Methods on Physicochemical Parameters of Different Red Beetroots (Beta vulgaris L.) Species

The aim of this work was to study the influence of atmospheric, vacuum and microwave vacuum drying methods on the quality of dried beetroots. Three different red beetroot species ('Alto F1', 'Cylindra', 'Detroit') were chosen in this study. The microwave vacuum method reduced the total time of drying and decreased the shrinkage compared to the other drying methods. The quality of the dehydrated material was described by its color change, antioxidant capacity, total polyphenol, betacyanin, betaxanthin and each phenolic acids content. The attempts were made to suggest the microwave vacuum method for red beetroot samples as a gentle drying technology to reach a special texture that is favoured by costumers. During the experiments relevant differences could be observed between the investigated beetroot species on the effect of different drying methods. According to the examined parameters the 'Cylindra' species proved the most appropriate beetroot variety for microwave vacuum drying. Based on the results, the combined methods with hot-air at 60 °C followed by microwave vacuum finish drying was the most suitable assay to preserve the investigated parameters in the highest amount

Effect of enzymes and clarifying agents on quality parameters of elderberry juice

Natural food colorants are usually used in concentrated form. Production of concentrate including enzymes, temperature, clarifying agents and mechanical operation may have significant influence on valuable components of the end product. In our study, we investigated the effects of two different pectolytic enzyme preparations (Fructozym P and Pectinex BE XXL) and five clarifying agents (three bentonites and two silica sols) on total polyphenol, total anthocyanin content and colour parameters of Haschberg and Samocco elderberry juices. Our results showed that enzymes and clarifying agents applied during juice production influenced the investigated quality parameters of both varieties. Generally, in case of Samocco variety Fructozym P with bentonites, while in case of Haschberg Pectinex BE XXL with silica sols proved the most effective combinations to reach high quality values. This fact should be considered in case of industrial application

Analysis of heavy metal accumulation food with xray fluorescence spectrometry

The theme of the study is the examination of heavy metal accumulating ability of commercially available chicken, pork and beef liver samples and comparison with the limits specified by the laws. The measurements were carried out with the Delta XRF device manufactured by Innov-X, which operates on the principle of X-ray radiation. The lead content of all samples of the first and second sampling were beyond the maximum level (0.5 mg/kg) which is required by the Commission Regulation 1881/2006. The measured values were between 2 and 3 mg/kg for both samplings. In case the samples of the third sampling the lead content could not be detected by the applied device. The cadmium contents of the all samples of three samplings exceeded the required cadmium limit in the regulation (0.5 mg/kg). The measured values were between 10 and 20 mg/kg in case of all samples. Tin and mercury contents were not detected in the investigated samples by the applied measurement method. Among the non-toxic heavy metals the samples contained high amounts of iron and manganese, in additional each samples contained small amount of zinc, rubidium and antimony but these does not constitute a health risk due to the minimal amounts

Effects of enzyme treatment of the microfiltration of elderberry

The aim of this study was to evaluate the effect of microfiltration (MF) on the antioxidant capacity of elderberry juice using ceramic membrane. Previous to MF measurements preliminary examination was achieved with different enzymes. Four different samples were prepared: one without any enzyme and three with different pectolytic enzymes. The resistances were determined using the resistance-in-series model and difference between four enzyme-treated samples are evaluated. The effect of this technology on the antioxidant component of the clarified elderberry juice has been evaluated in permeate and retentate samples. For ferric reducing antioxidant power was measured with FRAP and total phenolic content (TPC) was determined with Folin Ciocalteau reagent. The total anthocyanin content (TAC) was estimated using spectrophotometric method. Higher juice yield was obtained using enzyme compared with enzyme-free elderberry pulp. The analytical results show that the MF membrane retained the valuable components in different rate. Significant losses are believed to have occurred after the MF clarification process due to fouling layer resistance, what can be decreased with pectolytic enzymes treatment

Effects of Enzyme Treatment on the Microfiltration of Elderberry

The aim of this study was to evaluate the effect of microfiltration (MF) on the antioxidant capacity of elderberry juice using ceramic membrane. Previous to MF measurements preliminary examination was achieved with different enzymes. Four different samples were prepared: one without any enzyme and three with different pectolytic enzymes. The resistances were determined using the resistance-in-series model and difference between four enzyme-treated samples are evaluated. The effect of this technology on the antioxidant component of the clarified elderberry juice has been evaluated in permeate and retentate samples. For ferric reducing antioxidant power was measured with FRAP and total phenolic content (TPC) was determined with Folin Ciocalteau reagent. The total anthocyanin content (TAC) was estimated using spectrophotometric method. Higher juice yield was obtained using enzyme compared with enzyme-free elderberry pulp. The analytical results show that the MF membrane retained the valuable components in different rate. Significant losses are believed to have occurred after the MF clarification process due to fouling layer resistance, what can be decreased with pectolytic enzymes treatment

Stability of Carotene and Phenols of Sea Buckthorn (Hippophae rhamnoides L.) Juice with Pomace during Storage

Sea Buckthorn (SB) juice is rich in biologically active compounds. It has considerable health benefits; thus, it can serve as functional food ingredient. The aim of this study was to determine and compare the total content of polyphenols, antioxidant capacity (FRAP), soluble solid content, pH value, β-carotene content and colour parameters (L*, a*, b*) in berry juice of cultivar 'Leikora' Sea Buckthorn (SB) (Hippophae rhamnoides L.). The treatment was made as control sample of Sea Buckthorn juice (C), and Sea Buckthorn juice with 0.5 % (P0.5); 1 % (P1); 2 % (P2) dried pomace of Sea Buckthorn. The samples were stored at room temperature for physicochemical analysis at interval of 2 months for a total period of 14 months.According to our results, the β-carotene (C to P2 was 3.71, 4.82, 5.49 and 6.52 mg 100 mL−1) as well as the antioxidant capacity of the samples increased with the growth of the pomace content. During storage, degradation occurred in the polyphenol content and antioxidant capacity, but the β-carotene content increased. The increase of the β-carotene content was 94.6 % (C) and 32.7 % (P0.5). The smaller reduction in antioxidant compounds was the higher the sample of pomace content is. The FRAP and total polyphenol values measured during storage confirm that the pomace has antioxidant effect. There is a close correlation between the two parameters, including a positive correlation (r=0.8614), which indicates that a significant part of the antioxidant capacity of buckthorn is due to the presence of different polyphenols

Possibilities of complex food-processing of quince

The food industry generate large amount of such by-products, which may also contain unused, valuable components. In this research the possibilities of complex food industry usability were investigated for three species of quince (Cydonia oblonga Mill.) (“Angersi, Bereczki, Konstantinápolyi”). The nutritional characteristics of quince skin, pulp and ovary were compered. We measured the nutritional properties: dry matter content, pectin and acid content, polyphenol and flavonoid content. Moreover the rheological properties were investigated. The results were analyzed with statistics method. The results of dry content are not significant, but between samples of quince parts the pectin and acid content have significant difference. It was largest amount of polyphenol in the pulp of quince, and the most of flavonoid content were measured in the skin of quince. Concluding from the rheological properties ‘Angersi’ species are suggested to use as jam, quince jelly or natural texturing, while ‘Konstantinápolyi’ species are recommended to use for the production of fiber juices or syrups. Because of theirs high pectin content, the skin and ovary suitable to use as production of pectin or natural texturing. Due to high antioxidant capacity of skin and ovary may use at manufacture of natural antimicrobial agents, dietary supplements or functional food

Razgradnja antocijana tijekom toplinske obrade soka višnje

Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3, were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18 %, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19 % were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2) of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.Ispitan je ukupan udjel i vrijeme poluraspada antocijana u sokovima dobivenim od mađarskih sorata višnje Érdi bőtermő and Kántorjánosi 3 izloženim temperaturama od 70, 80 i 90 °C tijekom 4 h. Sok sorte višnje Érdi bőtermő imao je veću koncentraciju antocijana (812 mg/L) prije toplinske obrade od soka sorte Kántorjánosi 3 (513 mg/L). Antocijani su bili najmanje stabilni pri 90 °C, a njihova je stabilnost bila veća na 80 i 70 °C. Nakon obrade na 90 °C u soku sorte Érdi bőtermő bilo je 38 % manje antocijana, pri 80 °C bilo je 29 %, a pri 70 °C 18 % manje antocijana. U soku sorte Kántorjánosi 3 na temperaturi od 90 °C bilo je 46 % manje antocijana, pri 80 °C 29 %, a na 70 °C 19 % manje antocijana. Vrijeme poluraspada (t1/2) antocijana u soku višnje Érdi bőtermő bilo je dulje pri 90 °C nego u soku sorte Kántorjánosi 3, u kojem je vrijeme poluraspada antocijana bilo dulje pri 70 °C. U oba su soka prije toplinske obrade izmjerene veće koncentracije cijanidin-3-glukozil-rutinozida (Érdi bőtermő: 348 mg/L i Kántorjánosi 3: 200 mg/L) nego cijanidin-3-rutinozida (177 i 121 mg/L), no cijanidin-3-rutinozid se pokazao otpornijim na toplinu. Usporedbom dvaju sorata utvrđeno je da su oba antocijana bila stabilnija u soku višnje sorte Kántorjánosi 3 nego u soku sorte Érdi bőtermő. Brzina je razgradnje antocijana ovisila o sorti, što treba uzeti u obzir pri proizvodnji hrane