Optimiranje sastava bademovog napitka obogaćenog ekstraktima mirte, lovora i komorača, kao zamjene za mlijeko

Research background. Herbs and spices used in traditional medicine are nowadays increasingly used in combinations to create functional food formulations aimed at treating specific symptoms and disorders. Among herbs originating from the Mediterranean region, extracts of myrtle (Myrtus communis L.), bay leaf (Laurel nobilis L.) and fennel (Foeniculum vulgare Mill.) are traditionally used for gastrointestinal disorders. When considering how to incorporate these extracts into products, dairy-free milk alternatives provide an excellent base with almond-based drinks being among the most popular within this group. Experimental approach. The aim of this study is therefore to optimise the formulation of an almond drink fortified with a 25 % (on dry mass basis) aqueous herbal extract containing myrtle, bay leaf (25 % each) and fennel seed (50 %) extracts. A central composite design with 20 formulations varied the content of φ(aqueous herbal extract)=2–6 %, lecithin as emulsifier 0.15–0.45 and xylitol as sweetener 2–5 % (m/V), while antioxidant activity, total phenolic content and sensory properties were determined as dependent variables. Results and conclusions. The antioxidant activity and total phenolic content of the prepared almond drink formulations increased with the amount of added concentrated aqueous herbal extracts, as did the colour, herbal odour and flavour, bitterness and aftertaste. The addition of lecithin resulted in a darker colour and the sweetness was increased by the xylitol content. All formulations had good overall attractiveness, which increased with higher xylitol content. Novelty and scientific contribution. The current work offers new insights into the optimisation of fortified dairy-free alternatives. The addition of myrtle, bay leaf and fennel seed extracts to almond drink-based formulations resulted in a 12-fold increase in antioxidant activity. Xylitol masks the potential bitterness of the phenolic compounds so that higher amounts of extracts can be added. §Paper was presented at the 11th Central European Congress on Food and Nutrition CEFood2022, Čatež ob Savi, Slovenia, 27-30 September 2022Pozadina istraživanja. Biljke i začini koji se upotrebljavaju u tradicionalnoj medicini se sve više kombiniraju pri razvoju funkcionalnih prehrambenih proizvoda usmjerenih na liječenje specifičnih simptoma i poremećaja. Među mediteranskim biljkama koje se tradicionalno koriste u liječenju poremećaja probavnog sustava, značajno mjesto imaju ekstrakti mirte (Myrtus communis L.), lovora (Laurel nobilis L.) i komorača (Foeniculum vulgare Mill.). Razmatrajući proizvode u koje bi se ovi ekstrakti mogli inkorporirati, zamjene za mlijeko na biljnoj bazi se ističu kao izvrsna osnova, pri čemu su bademovi napitci među najpopularnijima. Eksperimentalni pristup. Svrha je ovog istraživanja bila optimirati sastav bademovog napitka obogaćenog koncentriranim vodenim ekstraktom (sa 25 % suhe tvari), koji sadržava ekstrakte mirte i lovora (po 25 %) i ekstrakt sjemenki komorača (50 %). Centralni kompozitni plan s 20 formulacija sadržavao je različite udjele vodenog ekstrakta biljaka (φ=2–6 %), emulgatora lecitina (0,15–0,45 % m/V) i ksilitola kao sladila (2–5 % m/V), dok su antioksidacijska aktivnost, koncentracija ukupnih fenolnih spojeva i senzorska svojstva napitaka određeni kao zavisne varijable. Rezultati i zaključci. Antioksidacijska aktivnost i koncentracija ukupnih fenolnih spojeva u pripremljenim bademovim napitcima povećavale su se s povećanjem udjela koncentriranog vodenog ekstrakta biljaka, kao i intenzitet boje, miris, biljni okus, gorčina i naknadni okus. Dodatak lecitina rezultirao je tamnijom bojom, a prisutnost ksilitola povećala je slatkoću proizvoda. Svi napitci imali su dobru ukupnu privlačnost, koja se povećavala s povećanjem udjela ksilitola. Novina i znanstveni doprinos. Ovaj rad pruža nove uvide u optimiranje obogaćenih zamjena za mlijeko na biljnoj osnovi. Dodatak ekstrakata mirte, lovora i komorača u bademove napitke rezultirao je 12 puta većom antioksidacijskom aktivnošću. Ksilitol prikriva potencijalnu gorčinu fenolnih spojeva, omogućavajući dodavanje većih količina ekstrakata

Quality attributes of different marinated oven-grilled pork neck meat

Whereas herbs/spices serve as natural preservatives, and thermal processing makes animal meat products edible, combining them should complement each other. Additionally, the application of oven grilling to meat products continues to increase in popularity. However, there is a paucity of relevant published information specific to different marinated oven-grilled pork neck meat. Therefore, the quality attributes of different marinated oven-grilled pork neck meat were investigated, which involved chemical (pH, thiobarbituric acid reactive substance [TBARS], 2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) [ABTS], 1,1-diphenyl-2-pierylhydrazy [DPPH], ferric reducing antioxidant power [FRAP]), physical (cooking weight loss, L*a*b* color, and textural cutting force), as well as organoleptic (sensory: flavor, appearance, tenderness, taste, and off-flavor; texture: hardness, chewiness, gumminess, graininess, and greasiness) aspects. In particular, the pork neck meat was procured from a porcine farm in Poland. Different marinated variants comprised constituent 0.5, 1, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS) that subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed decreases in ABTS, DPPH, FRAP, and TBARS in some marinated oven-grilled pork neck meat samples, alongside pH variations by difference that seemingly associated with increasing concentrations of either CP, BS, or GP, which might not always coincide with L*a*b* color trends as AS and IM were incorporated. Despite the many resemblances (p > .05), the sensory aspects fluctuated as textural chewiness, gumminess, and hardness increased in some samples, more evident when incorporating AS compared to IM. Overall, oven-grilling promises to moderate the range values of key quality attributes of different marinated pork neck meat samples in this study.info:eu-repo/semantics/publishedVersio

Development of calibration curves for the analysis of fermentation aroma compounds in wine

Aroma je jedan od glavnih faktora koji utječu na kvalitetu vina, a čini je više od 800 hlapljivih spojeva. Cilj ovog rada bila je izrada baždarnih krivulja te identifikacija i kvantifikacija 12 aromatskih spojeva u mladom crnom vinu Portugizac. Analizirani spojevi kvantificirani su uz pomoć baždarnih krivulja izrađenih primjenom plinske kromatografije s masenom detekcijom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). U vinu Portugizac analizirano je 8 estera: etil acetat, etil butanoat, i-amil acetat, etil heksanoat, etil oktanoat, etil dekanoat, 2-feniletil acetat i dietil sukcinat te četiri viša alkohola: i-butanol, i-amil alkohol, 1-heksanol te 2-feniletanol. Od estera, i-amil acetat je utvrđen kao najznačajniji za aromu, a slijede ga etil butirat i etil heksanoat. Ostali esteri su određeni u koncentracijama ispod senzorskog praga osjetljivosti. Od analiziranih viših alkohola, aromi mladog crnog vina Portugizac najviše doprinose i-amil alkohol i 2-feniletanol, zatim i-butanol.Aroma is one of the main factors affecting the quality of wine, and it contains more than 800 volatile compounds. The aim of this study was to make calibration curves and to identify and quantify 12 aromatic compounds in young red wine Portugizac. The analyzed compounds were quantified using calibration curves conducted by solid-phase microextraction prior to gas chromatography coupled with mass spectroscopy (SPME-GC/MS). Eight esters: ethyl acetate, ethyl butanoate, i-amyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, 2-phenylethyl acetate and diethyl succinate; and four higher alcohols were analyzed in Portugizac wine: i-butanol, i-amyl alcohol, 1 -hexanol and 2-phenylethanol. Among esters, i-amyl acetate was found to be the most important, followed by ethyl butyrate and ethyl hexanoate. Other esters were determined in concentrations lower than olfactory threshold. Among analyzed higher alcohols, the aroma of young red wine Portugizac was mostly contributed by i-amyl alcohol and 2-phenylethanol, followed by i-butanol

Proposal for the technical-technological solution of the almond processing plant and the production of enriched almond beverage

U skladu s konstantnim promjenama prehrambenih trendova, industrija biljnih napitaka se značajno razvija iz godine u godinu. Bademi su orašasti plodovi uravnotežena sastava, a dodatak biljnih ekstrakata mirte, lovora i komorača povećava antioksidacijsku aktivnost i količinu ukupnih fenola u bademovom napitku. U sklopu ovog rada proveden je razvoj proizvoda kako bi se odredio optimalan sastav proizvedenog bademovog napitka. Cilj ovog rada je izrada prijedloga tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka te bademovog brašna. Tehnološki opis proizvodnje prikazan je tekstualno i pomoću blok-shema uz potrebne uređaje i tehnološku opremu. S obzirom na zahtjeve proizvodnje određena je lokacija za izgradnju glavnih i pratećih proizvodnih prostorija te neproizvodnih prostora. Izrađena je materijalna i energetska bilanca za dnevnu preradu u kojoj se proizvodi 6000 L obogaćenog bademovog napitka i 816 kg bademovog brašna.In accordance with the constant changes in food trends, the plant-based beverage industry is developing significantly from year to year. Almonds are nuts with a balanced composition, and the addition of plant extracts of myrtle, laurel and fennel increases the antioxidant activity and the amount of total phenols in the almond drink. As part of this work, product development was carried out to determine the optimal composition of the produced almond drink. The aim of this work is to create a proposal for the technical-technological solution of the almond processing plant and the production of enriched almond drink and almond flour. The technological description of the production is presented textually and by means of a block diagram along with the necessary devices and technological equipment. With regard to production requirements, the location for the construction of the main and supporting production rooms and non-production areas has been determined. A material and energy balance were prepared for the daily processing in which 6000 L of enriched almond drink and 816 kg of almond flour are produced

Development of calibration curves for the analysis of fermentation aroma compounds in wine

Aroma je jedan od glavnih faktora koji utječu na kvalitetu vina, a čini je više od 800 hlapljivih spojeva. Cilj ovog rada bila je izrada baždarnih krivulja te identifikacija i kvantifikacija 12 aromatskih spojeva u mladom crnom vinu Portugizac. Analizirani spojevi kvantificirani su uz pomoć baždarnih krivulja izrađenih primjenom plinske kromatografije s masenom detekcijom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). U vinu Portugizac analizirano je 8 estera: etil acetat, etil butanoat, i-amil acetat, etil heksanoat, etil oktanoat, etil dekanoat, 2-feniletil acetat i dietil sukcinat te četiri viša alkohola: i-butanol, i-amil alkohol, 1-heksanol te 2-feniletanol. Od estera, i-amil acetat je utvrđen kao najznačajniji za aromu, a slijede ga etil butirat i etil heksanoat. Ostali esteri su određeni u koncentracijama ispod senzorskog praga osjetljivosti. Od analiziranih viših alkohola, aromi mladog crnog vina Portugizac najviše doprinose i-amil alkohol i 2-feniletanol, zatim i-butanol.Aroma is one of the main factors affecting the quality of wine, and it contains more than 800 volatile compounds. The aim of this study was to make calibration curves and to identify and quantify 12 aromatic compounds in young red wine Portugizac. The analyzed compounds were quantified using calibration curves conducted by solid-phase microextraction prior to gas chromatography coupled with mass spectroscopy (SPME-GC/MS). Eight esters: ethyl acetate, ethyl butanoate, i-amyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, 2-phenylethyl acetate and diethyl succinate; and four higher alcohols were analyzed in Portugizac wine: i-butanol, i-amyl alcohol, 1 -hexanol and 2-phenylethanol. Among esters, i-amyl acetate was found to be the most important, followed by ethyl butyrate and ethyl hexanoate. Other esters were determined in concentrations lower than olfactory threshold. Among analyzed higher alcohols, the aroma of young red wine Portugizac was mostly contributed by i-amyl alcohol and 2-phenylethanol, followed by i-butanol

Proposal for the technical-technological solution of the almond processing plant and the production of enriched almond beverage

U skladu s konstantnim promjenama prehrambenih trendova, industrija biljnih napitaka se značajno razvija iz godine u godinu. Bademi su orašasti plodovi uravnotežena sastava, a dodatak biljnih ekstrakata mirte, lovora i komorača povećava antioksidacijsku aktivnost i količinu ukupnih fenola u bademovom napitku. U sklopu ovog rada proveden je razvoj proizvoda kako bi se odredio optimalan sastav proizvedenog bademovog napitka. Cilj ovog rada je izrada prijedloga tehničko-tehnološkog rješenja pogona za preradu badema i proizvodnju obogaćenog bademovog napitka te bademovog brašna. Tehnološki opis proizvodnje prikazan je tekstualno i pomoću blok-shema uz potrebne uređaje i tehnološku opremu. S obzirom na zahtjeve proizvodnje određena je lokacija za izgradnju glavnih i pratećih proizvodnih prostorija te neproizvodnih prostora. Izrađena je materijalna i energetska bilanca za dnevnu preradu u kojoj se proizvodi 6000 L obogaćenog bademovog napitka i 816 kg bademovog brašna.In accordance with the constant changes in food trends, the plant-based beverage industry is developing significantly from year to year. Almonds are nuts with a balanced composition, and the addition of plant extracts of myrtle, laurel and fennel increases the antioxidant activity and the amount of total phenols in the almond drink. As part of this work, product development was carried out to determine the optimal composition of the produced almond drink. The aim of this work is to create a proposal for the technical-technological solution of the almond processing plant and the production of enriched almond drink and almond flour. The technological description of the production is presented textually and by means of a block diagram along with the necessary devices and technological equipment. With regard to production requirements, the location for the construction of the main and supporting production rooms and non-production areas has been determined. A material and energy balance were prepared for the daily processing in which 6000 L of enriched almond drink and 816 kg of almond flour are produced

Quality attributes of different marinated oven-grilled pork neck meat

ABSTRACTWhereas herbs/spices serve as natural preservatives, and thermal processing makes animal meat products edible, combining them should complement each other. Additionally, the application of oven grilling to meat products continues to increase in popularity. However, there is a paucity of relevant published information specific to different marinated oven-grilled pork neck meat. Therefore, the quality attributes of different marinated oven-grilled pork neck meat were investigated, which involved chemical (pH, thiobarbituric acid reactive substance [TBARS], 2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) [ABTS], 1,1-diphenyl-2-pierylhydrazy [DPPH], ferric reducing antioxidant power [FRAP]), physical (cooking weight loss, L*a*b* color, and textural cutting force), as well as organoleptic (sensory: flavor, appearance, tenderness, taste, and off-flavor; texture: hardness, chewiness, gumminess, graininess, and greasiness) aspects. In particular, the pork neck meat was procured from a porcine farm in Poland. Different marinated variants comprised constituent 0.5, 1, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS) that subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed decreases in ABTS, DPPH, FRAP, and TBARS in some marinated oven-grilled pork neck meat samples, alongside pH variations by difference that seemingly associated with increasing concentrations of either CP, BS, or GP, which might not always coincide with L*a*b* color trends as AS and IM were incorporated. Despite the many resemblances (p > .05), the sensory aspects fluctuated as textural chewiness, gumminess, and hardness increased in some samples, more evident when incorporating AS compared to IM. Overall, oven-grilling promises to moderate the range values of key quality attributes of different marinated pork neck meat samples in this study