Cricket and yellow mealworm powders promote higher bioaccessible fractions of mineral elements in functional bread

The application of cricket and yellow mealworm powders to improve the mineral bioaccessibility of bread was investigated. Breads enriched with 10% cricket (CPB-10%) and 10% yellow mealworm (YMPB-10%) powders showed a 1.5-, 2.95-, and 1.22-fold increase in proteins, total lipids, and fibers, respectively, compared to the reference white wheat bread (WFB-100%). Compared to reference bread, a significant increase in the essential amino acids valine (9.72%) and tyrosine (1.86%) contents was observed in the CPB-10% and YMPB-10%. The MUFAs account for 35.22% in CPB-10%, 30.77% in YMPB-10%, and 32.34% in WFB-100%. In vitro digestion experiments showed a higher bioaccessibility of Na, K, Ca, Mg, P, Fe, Zn, Mn, and Li from insect bread than from white bread. Only Cu was more bioaccessible from FB-100% than from insect bread. The results shed light on the possible contribution of insect bread consumption to mitigate deficiencies in several important macro- and microelements

Physical and Chemical Charateristics of Milk. Variation due to Microwave Radiation

The purpose of this paper was to see what effects microwaves have on the physical-chemical composition of the raw milk. The results showed that the averages of fat, protein, dry substance and lactose concentrations decreased during the microwave exposure while the density averages increased. This variation was characterized by the critical time moment of 31.71 s, corresponding to the moment when a milk sample exposed to the microwaves action undergoes the first more significant alteration of its physical- chemical composition. (doi: 10.5562/cca1785

Influence of the Structure on Magnetic Properties of Calcium-Phosphate Systems Doped with Iron and Vanadium Ions

The aim of this study was to prepare and characterize the glasses made of x(Fe$_{2}$O$_{3}$∙V$_{2}$O$_{5}$)∙(100 − x)[P$_{2}$O$_{5}$∙CaO] with x ranging of 0–50%. The contribution of Fe$_{2}$O$_{3}$ and V$_{2}$O$_{5}$ amount on the structure of P$_{2}$O$_{5}$·CaO matrix was investigated. The vitreous materials were characterized by XRD (X-ray diffraction analysis), EPR (Electron Paramagnetic Resonance) spectroscopy, and magnetic susceptibility measurements. A hyperfine structure typical for isolated V4+ ions was noticed to all spectra containing low amount of V$_{2}$O$_{5}$. The XRD spectra show the amorphous nature of samples, apart x = 50%. An overlap of the EPR spectrum of a broad line without the hyperfine structure characteristic of clustered ions was observed with increasing V2O5 content. The results of magnetic susceptibility measurements explain the antiferromagnetic or ferromagnetic interactions expressed between the iron and vanadium ions in the investigated glass

Inactivation of palladium-based oxygen scavenger system by volatile sulphur compounds present in the headspace of packaged food

An oxygen scavenger based on a catalytic system with palladium (CSP) was recently developed to remove oxygen in food packagings. Although the CSP worked with various types of food, with some foods, an inhibition of the CSP was observed. Because such catalytic systems are susceptible to poisoning by sulfurcontaining compounds, the aim of this study was to understand the inactivation of palladium-based catalysts in presence of foods containing volatile sulfur compounds (VSCs). To achieve this, the oxygen scavenging activity (OSA) of the CSP was evaluated in presence of selected food products. Afterwards, VSCs mainly present in these foods were exposed to the CSP, and the influence on the OSA was evaluated. Finally, headspace analysis was performed with the diluted VSCs and with the packaged food products using proton transfer reaction time-of-flight mass spectrometry. It was found that the catalytic activity of the CSP was inhibited when VSCs were present in the headspace in concentrations ranging between 10.8–36.0 ppbv (dimethyl sulfide, DMS), 1.2–7.2 ppbv (dimethyl disulfide), 0.7–0.9 ppbv (dimethyl trisulfide), 2.1–5.8 ppbv methional) and 4.6–24.5 ppbv (furfuryl thiol). It was concluded that in packaged roast beef and cheese, DMS may be the compound mainly responsible for the inactivation of the CSP. In packagings containing ham, the key compounds were hydrogen sulfide and methanethiol; in peanuts, it was methanethiol; and in par-baked buns, an accumulation of methional, DMS, butanethiol and methionol. When potato chips were packaged, it was demonstrated that when VSCs are present in low concentrations, oxygen can still be scavenged at a reduced OSA