Aminokiselinski sastav tjestenine obogaćene proteinima prikladne za prehranu osoba koje moraju ograničiti unos ugljikohidrata

Today, obesity is one of the major health problems, a so-called epidemic of the developed world. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. The aim of this study is to prepare high-protein pasta with high nutritional quality, with emphasis on its amino acid composition, as ordinary durum pasta lacks lysine and threonine. Ordinary durum wheat pasta contains, on average, 77 % carbohydrate, and can have even less than 10 % protein. It is therefore oft en excluded from normal energy-restricted diets, and especially from low-carbohydrate diets. In this study pasta that can satisfy the nutritional requirements of a low-carbohydrate diet and is suitable for daily use was developed and evaluated. Protein-enhanced pasta was produced by adding high amounts of plant protein extract (40 % dry matter) without (plain high-protein pasta) or with 3 % dried spinach powder (high-protein spinach pasta) to durum wheat semolina. According to the sensory analysis data, the addition of 40 % of plant protein extract satisfied sensory and nutritional requirements, allowing further development and evaluation for possible marketing. This analysis shows that these high-protein neutral and spinach pasta contain 36.4 and 39.6 g of protein per 100 g of dry mass, 12.07 and 14.70 g of total essential amino acids per 100 g of dry mass, and a high content of branched-chain amino acids, i.e. 5.54 and 6.65 g per 100 g of dry mass, respectively. This therefore represents a true alternative to durum wheat pasta for low-carbohydrate diets.Pretilost predstavlja jedan od najvećih zdravstvenih problema današnjice, pa se naziva i epidemijom razvijenog svijeta. Sastav hranjivih tvari u prehrambenim proizvodima mora biti uravnotežen, jer se u protivnom javlja pretilost kao rezultat neravnoteže između unosa hrane i potrošnje energije. Svrha je ovoga rada bila proizvesti tjesteninu obogaćenu proteinima velike hranjive vrijednosti, te s prikladnim sastavom aminokiselina, budući da obična durum tjestenina ne sadržava dovoljno lizina i treonina. Obična durum tjestenina u prosjeku sadržava 77 % ugljikohidrata i do 10 % proteina, zbog čega se najčešće ne konzumira u niskokaloričnoj prehrani, a posebice ne u dijeti s ograničenim unosom ugljikohidrata. Proizvedena tjestenina je zadovoljavala svakodnevne prehrambene potrebe osoba koje moraju paziti na unos ugljikohidrata. Pripremljena je od durum pšenice obogaćene proteinima biljaka (40 % suhe tvari), s dodatkom ili bez dodatka 3 % špinata u prahu. Rezultati senzorske analize potvrđuju da tjestenina s dodatkom 40 % biljnih proteina ima zadovoljavajuća senzorska i hranjiva svojstva, što omogućuje daljnje istraživanje i marketinški razvoj proizvoda. Tjestenina s dodatkom biljnih proteina sadržavala je 36,4 g proteina; 12,07 g ukupnih esencijalnih aminokiselina i velik udjel aminokiselina razgranatih lanaca (5,54 g) u 100 g suhe tvari, dok je tjestenina s dodatkom špinata imala 39,6 g proteina; 14,70 g ukupnih aminokiselina i 6,65 g aminokiselina razgranatih lanaca u 100 g suhe tvari. Zaključeno je da obje vrste tjestenina mogu zamijeniti obične tjestenine od durum pšenice u prehrani sa smanjenim udjelom ugljikohidrata

Utjecaj trans-masnih kiselina iz hrane na ljudsko zdravlje

Hydrogenated oils tend to have a higher trans fatty acid (TFA) content than oils that do not contain hydrogenated fats. Prospective epidemiological and case-control studies support a major role of TFAs in the risk of cardiovascular disease. In the partially hydrogenated soybean oil, which is the major source of TFAs worldwide, the main isomer is trans-10 C18:1. In the European countries with the highest TFA intake (the Netherlands and Norway), consumption of partially hydrogenated fish oils was common until the mid-1990s, after which they were omitted from the dietary fat intake. These partially hydrogenated fish oils included a variety of very long-chain TFAs. Recent findings from Asian countries (India and Iran) have indicated a very high intake of TFAs from partially hydrogenated soybean oil (4 % of energy). Thus TFAs appear to be a particular problem in developing countries, where soybean oil is used. In 2003, the United States Food and Drug Administration issued a final ruling that required food manufacturers to list the TFAs in their foods on the nutritional facts label. One way to produce \u27zero\u27 levels of TFAs is the trans-esterification reaction between vegetable oils and solid fatty acids, like C8:0, C12:0, C14:0 and C16:0.Hidrogenirana ulja imaju veći udio trans-masnih kiselina od nehidrogeniranih. Epidemiološke studije i istraživanje pojedinih slučajeva te njihova kontrola potvrdile su veliki utjecaj trans-masnih kiselina na razvoj kardiovaskularnih bolesti. Glavni je izomer u hidrogeniranom sojinom ulju, najčešćem izvoru trans-masnih kiselina, trans-10 C18:1. U europskim su zemljama, poput Nizozemske i Norveške, djelomično hidrogenirana riblja ulja bila uobičajena do sredine 1990-ih, nakon čega su izbačena iz prehrane. Takva ulja sadržavaju različite dugolančane trans-masne kiseline. Novija istraživanja iz azijskih zemalja (Indija i Iran) pokazuju da je djelomično hidrogenirano sojino ulje glavni izvor trans-masnih kiselina (4 % energetskog unosa) pa je stoga uporaba sojinog ulja veliki problem zemalja u razvoju. Godine 2003. US FDA donijela je pravilo da proizvođači hrane moraju na deklaraciji istaknuti udio trans-masnih kiselina u proizvodu. Jedan je od načina proizvodnje hrane koja ne sadržava trans-masne kiseline transesterifikacija biljnih ulja i masti (C8:0, C12:0, C14:0 i C16:0)

Utjecaj sastava atmosfere na oksidaciju mljevenog oraha tijekom skladištenja pri 20 °C

The aim of this study is to determine the impact of atmosphere on the oxidation of ground walnut during storage at 20 °C. Seven varieties of walnut (Juglans regia L.) were ground and stored under O2 or N2 atmospheres in hermetically sealed vials for 10 months at room temperature. Antioxidative potential, total phenolic content, fatty acid composition, and oxidative degradation products were determined after 10 months of storage. Cultivar, atmosphere and cultivar×atmosphere interactions significantly influenced the antioxidative potential. Cultivar and atmosphere significantly influenced the content of total polyphenols, with more polyphenols found in walnut stored in the N2 atmosphere. The mass fraction of unsaturated linolenic acid tended to decrease during storage under the O2 atmosphere; statistically significant differences were only found between individual varieties. The O2 atmosphere also resulted in an increase in the synthesis of oxidative degradation products. Among the degradation products, hexanal was the most abundant volatile compound, followed by 1-octen-3-ol, octanal, as well as the mixture of 2-octenal and 1-octen-3-ol. In general, higher concentrations of these degradation products were found in walnut stored under the O2 atmosphere, although these differences were statistically significant only between individual varieties for some compounds.Svrha je ovoga rada bila utvrditi utjecaj sastava atmosfere na oksidaciju mljevenog oraha tijekom skladištenja pri 20 °C. Sedam je sorata oraha (Juglans regia L.) samljeveno i skladišteno 10 mjeseci na sobnoj temperaturi u hermetički zatvorenim posudama u atmosferi s povećanim udjelom kisika ili dušika, pri čemu su određivani sljedeći parametri: antioksidacijski potencijal, ukupni fenoli, sastav masnih kiselina i produkti oksidacije. Kultivar, sastav atmosfere, te interakcija između kultivara i sastava atmosfere bitno su utjecali na antioksidacijski potencijal. Sastav je ukupnih polifenola uvelike ovisio o kultivaru i sastavu atmosfere, a više je polifenola pronađeno u uzorcima skladištenim u atmosferi s povećanim udjelom dušika. Udjel se nezasićene linolenske kiseline smanjio u orasima pohranjenim u atmosferi s povećanim udjelom kisika, a statistički su značajne razlike primijećene jedino između pojedinačnih sorata. U atmosferi s povećanim udjelom kisika nastalo je više produkata oksidacije, pri čemu najviše hlapljivih produkata, i to heksanala, zatim 1-oktan-3-ola, oktanala, te smjese 2-oktenala i 1-okten-3-ola. Veće su koncentracije tih produkata utvrđene u uzorcima skladištenim u atmosferi s povećanim udjelom kisika, iako su bitne razlike pronađene jedino između pojedinih sorata

Utjecaj trans-masnih kiselina iz hrane na ljudsko zdravlje

Hydrogenated oils tend to have a higher trans fatty acid (TFA) content than oils that do not contain hydrogenated fats. Prospective epidemiological and case-control studies support a major role of TFAs in the risk of cardiovascular disease. In the partially hydrogenated soybean oil, which is the major source of TFAs worldwide, the main isomer is trans-10 C18:1. In the European countries with the highest TFA intake (the Netherlands and Norway), consumption of partially hydrogenated fish oils was common until the mid-1990s, after which they were omitted from the dietary fat intake. These partially hydrogenated fish oils included a variety of very long-chain TFAs. Recent findings from Asian countries (India and Iran) have indicated a very high intake of TFAs from partially hydrogenated soybean oil (4 % of energy). Thus TFAs appear to be a particular problem in developing countries, where soybean oil is used. In 2003, the United States Food and Drug Administration issued a final ruling that required food manufacturers to list the TFAs in their foods on the nutritional facts label. One way to produce \u27zero\u27 levels of TFAs is the trans-esterification reaction between vegetable oils and solid fatty acids, like C8:0, C12:0, C14:0 and C16:0.Hidrogenirana ulja imaju veći udio trans-masnih kiselina od nehidrogeniranih. Epidemiološke studije i istraživanje pojedinih slučajeva te njihova kontrola potvrdile su veliki utjecaj trans-masnih kiselina na razvoj kardiovaskularnih bolesti. Glavni je izomer u hidrogeniranom sojinom ulju, najčešćem izvoru trans-masnih kiselina, trans-10 C18:1. U europskim su zemljama, poput Nizozemske i Norveške, djelomično hidrogenirana riblja ulja bila uobičajena do sredine 1990-ih, nakon čega su izbačena iz prehrane. Takva ulja sadržavaju različite dugolančane trans-masne kiseline. Novija istraživanja iz azijskih zemalja (Indija i Iran) pokazuju da je djelomično hidrogenirano sojino ulje glavni izvor trans-masnih kiselina (4 % energetskog unosa) pa je stoga uporaba sojinog ulja veliki problem zemalja u razvoju. Godine 2003. US FDA donijela je pravilo da proizvođači hrane moraju na deklaraciji istaknuti udio trans-masnih kiselina u proizvodu. Jedan je od načina proizvodnje hrane koja ne sadržava trans-masne kiseline transesterifikacija biljnih ulja i masti (C8:0, C12:0, C14:0 i C16:0)

Comparison of the Phenolics Profiles of Forced and Unforced Chicory (Cichorium intybus L.) Cultivars

Modern and sustainable production of safe and healthy high quality vegetables for human consumption is nowadays the goal of many producers. Chicory (Cichorium intybus L.) has become an important crop used as food in many countries over the past decade. In this work field and glasshouse trials were conducted to compare phenolic profiles of hydroponically forced leaves and leaves produced as common agronomic practice of five chicory cultivars. Total phenolic content of hydroponically forced samples ranged from 60 to 140 mg/100 g fresh weight, and those of unforced grown leaves varied between 117 and 386 mg/100 g fresh weight. Red cultivar ‘Treviso’ shows the highest phenolic content for both, unforced and forced leaves extracts. In the unforced leaves a total of 33 and in those of forced a total of 44 compounds (peaks) were used for the discrimination study

Comparison of the Phenolics Profiles of Forced and Unforced Chicory (Cichorium intybus L.) Cultivars

Modern and sustainable production of safe and healthy high quality vegetables for human consumption is nowadays the goal of many producers. Chicory (Cichorium intybus L.) has become an important crop used as food in many countries over the past decade. In this work field and glasshouse trials were conducted to compare phenolic profiles of hydroponically forced leaves and leaves produced as common agronomic practice of five chicory cultivars. Total phenolic content of hydroponically forced samples ranged from 60 to 140 mg/100 g fresh weight, and those of unforced grown leaves varied between 117 and 386 mg/100 g fresh weight. Red cultivar ‘Treviso’ shows the highest phenolic content for both, unforced and forced leaves extracts. In the unforced leaves a total of 33 and in those of forced a total of 44 compounds (peaks) were used for the discrimination study

Novel technologies in fruit and vegetable processing

Fruits and vegetables are valuable source of nutritionally important compounds. The aim of novel technologies is to preserve the bioactive compounds with minimal impact on sensory quality and to improve quality control and safety along the food chain. Besides that, the production of shelf- stable semi-fresh products, the reduction of food losses through increased shelf life, the reduction of energy and water use, the generation of food ingredients from by-products are also very important objectives. To achieve the above mentioned goals new technologies, like sensor technology, sustainable packaging, non-thermal pasteurisation and sterilisation, nano and micro technology, the utilisation of rest and by-products, the application of low energy and low water technologies as well as better knowledge transfer should be applied. Recent sensor technologies that include uni-molecular sensors, bio arrays, solid state sensors, optical and spectrographic sensors, radio frequencies and sensor networks are widely tested with encouraging outcomes. In this way the quality and safety can be controlled more precisely during the storage of particular product. Combining sensor technologies and produce physiology (so called dynamic control system) offers more accurate storage conditions requirement (content of O2 and CO2) to better preserve quality, the content of bioactive compounds and thus inhibit some physiological disorders without usage of phytopharmaceuticals. Non thermal technologies (pulsed electric field, cold plasma, high hydrostatic pressure) all enable inactivation of microorganisms and enzymes with minimal impact on sensory properties

Influence of UV-B Light Emitting Diodes on Colour Development and Accumulation of Polyphenols and Antioxidants in Apple Skin

UV light provoked stress can evoke antioxidant defence system and consequently induces the synthesis of several phytochemical compounds. The aim of the present study was to investigate the influence of UV-B light irradiation on surface colour and synthesis of some bioactive compounds in apples skin of cultivars ‘Elstar’ and ‘Jonagold’. Half of each apple was shaded with aluminium foil to compare irradiated and non-irradiated parts of skin. Apple fruits were exposed to constant UV-B light at 310 nm in chamber for 13 days at 8.5 °C. The UV-B light emitting diodes were positioned ca. 13 cm above the apple fruit and the average irradiance fruit received was 4.6 μW/cm2. Measurements of colour parameters (L*, a*, b*) were performed on the same spots of irradiated and non-irradiated surface of each apple fruit before and after 7, 10 and 13 days of storage constant UV-B light irradiation. All apple fruits started to develop red colour on the irradiated surface. The antioxidant potential, ascorbic acid content, total phenolic compounds, six flavonols and anthocyanin cyanidin-3-galactoside were quantitatively evaluated. Apple skins exposed to UV-B light irradiation contained significantly more total phenolic compounds and had higher antioxidant potential as compared to non-irradiated. UV light treated apple skin contained more cyanidin-3-galactoside and flavonols

Utjecaj žute svjetlosti valne duljine od 590 nm, emitirane pomoću LED svjetiljki, na skladištenje plodova jabuke, rajčice i paprike babure

The objective of this study is to investigate the eff ects of irradiation from light-emitting diodes (LEDs) on several fruits during storage. To improve storage and increase the contents of some bioactive compounds, apple, tomato and red bell pepper fruits were exposed to yellow light emitted from the diodes at 590 nm. The contents of ascorbic acid, total phenolics, total flavonoids and several pigments were investigated, along with the antioxidant potential. The colour parameters (L*, a* and b*) and firmness of the fruit were also determined. After 7 days of LED light irradiation, there was significantly higher total phenolic content and antioxidant potential in apple peel extracts. The irradiated fruit of tomato had significantly higher levels of total phenolic compounds, and the fruit of red bell pepper had significantly higher antioxidant potential. LED light had no effects on the colour parameters, although there was a tendency to accelerate colour development. Apple fruit irradiated with LED light was significantly less firm. Among twelve analysed pigments, significantly more β-carotene was detected in LED light-irradiated apple and bell pepper fruit, more α-tocopherol and γ-tocopherol in bell pepper fruit, and more lutein in apple peel and bell pepper fruit. The applied LED light slightly accelerated the ripening of the studied fruit, and affected the synthesis of some of the secondary metabolites.Svrha je ovoga rada bila ispitati utjecaj svjetlosti koje emitiraju LED svjetiljke na skladištenje nekoliko vrsta plodova. Jabuka, rajčica i paprika babura izlagane su žutoj svjetlosti valne duljine od 590 nm radi poboljšanja trajnosti plodova i povećanja udjela nekih bioaktivnih sastojaka. Određene su sljedeće vrijednosti: udjeli askorbinske kiseline, ukupnih fenola, ukupnih flavonoida i nekoliko pigmenata, te antioksidacijski potencijal plodova. Nakon sedam dana izlaganja plodova LED svjetlosti došlo je do znatnog povećanja udjela ukupnih fenola i antioksidacijskog potencijala u ekstraktima kore jabuke, povećanja udjela ukupnih fenola u plodu rajčice, te do povećanja antioksidacijskog potencijala ploda paprike babure. LED svjetlost nije utjecala na karakteristike boje, iako je donekle ubrzala razvoj boje plodova. Izlaganje jabuke LED svjetlosti uzrokovalo je mekšanje ploda. Ispitani su udjeli dvanaest pigmenata u plodovima, te je pronađeno znatno više β-karotena u jabuci i paprici baburi, više α- i γ-tokoferola u paprici, te više luteina u kori jabuke i plodu paprike babure nego u kontrolnim uzorcima. LED svjetlost je donekle ubrzala sazrijevanje plodova i utjecala je na sintezu nekih sekundarnih metabolita