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Jozinović A, Kovač M, Ocelić Bulatović V, Kučić Grgić D, Miloloža M, Šubarić D, Ačkar Đ. Biopolymeric Blends of Thermoplastic Starch and Polylactide as Sustainable Packaging Materials. Polymers (Basel) 2024; 16:1268. [PMID: 38732736 PMCID: PMC11085416 DOI: 10.3390/polym16091268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/19/2024] [Accepted: 04/28/2024] [Indexed: 05/13/2024] Open
Abstract
The improper disposal of plastics is a growing concern due to increasing global environmental problems such as the rise of CO2 emissions, diminishing petroleum sources, and pollution, which necessitates the research and development of biodegradable materials as an alternative to conventional packaging materials. The purpose of this research was to analyse the properties of biodegradable polymer blends of thermoplastic potato starch (TPS) and polylactide, (PLA) without and with the addition of citric acid (CA) as a potential compatibilizer and plasticizer. The prepared blends were subjected to a comprehensive physicochemical characterization, which included: FTIR-ATR spectroscopy, morphological analysis by scanning electron microscopy (SEM), determination of thermal and mechanical properties by differential scanning calorimetry (DSC), water vapour permeability (WVP), as well as biodegradation testing in soil. The obtained results indicate an improvement in adhesion between the TPS and PLA phases due to the addition of citric acid, better homogeneity of the structure, and greater compatibility of the polymer blends, leading to better thermal, mechanical and barrier properties of the studied biodegradable TPS/PLA polymer blends. After conducting the comprehensive research outlined in this paper, it has been determined that the addition of 5 wt.% of citric acid serves as an effective compatibilizer and plasticizer. This supplementation achieves an optimal equilibrium across thermal, mechanical, morphological, and barrier properties, while also promoting material sustainability through biodegradation. In conclusion, it can be stated that the use of thermoplastic starch in TPS/PLA blends accelerates the biodegradation of PLA as a slowly biodegradable polymer. While the addition of citric acid offers significant advantages for TPS/PLA blends, further research is needed to optimize the formulation and processing parameters to achieve the desired balance between mechanical strength, thermal and barrier properties and biodegradability.
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Affiliation(s)
- Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (D.Š.)
| | - Mario Kovač
- Faculty of Agriculture and Food Technology, University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina;
| | - Vesna Ocelić Bulatović
- Faculty of Chemical Engineering and Technology, University of Zagreb, Trg Marka Marulića 19, 10000 Zagreb, Croatia; (D.K.G.); (M.M.)
| | - Dajana Kučić Grgić
- Faculty of Chemical Engineering and Technology, University of Zagreb, Trg Marka Marulića 19, 10000 Zagreb, Croatia; (D.K.G.); (M.M.)
| | - Martina Miloloža
- Faculty of Chemical Engineering and Technology, University of Zagreb, Trg Marka Marulića 19, 10000 Zagreb, Croatia; (D.K.G.); (M.M.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (D.Š.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (D.Š.)
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Jozinović A, Panak Balentić J, Ačkar Đ, Benšić M, Babić J, Barišić V, Lončarić A, Miličević B, Šubarić D. Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes. Molecules 2024; 29:791. [PMID: 38398542 PMCID: PMC10891715 DOI: 10.3390/molecules29040791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks. The amounts of press cakes added to corn grits were 3, 6, and 9%. Extrusion was carried out in a laboratory single-screw extruder. For indirectly expanded products (SCFX), supercritical CO2 was injected during extrusion, and secondary expansion was completed in the microwave oven. The type and content of press cake, as well as the type of product, significantly influenced total polyphenol content and antioxidant activity. Press cakes increased the contents of both soluble and insoluble fibre (from 1.94% d. m. and 1.28% d. m. for extrudates without press cakes up to 3.17% d. m. and 6.94% d. m. for SCFX extrudates with press cakes, respectively), and resistant starch was not markedly influenced by their addition. The influence of the content of press cake on HMF was not significant, whereas the type of cake and the type of extrusion influenced HMF significantly. In a raw mixture of corn grits with 3% of pumpkin press cake, HMF was below the limit of detection, and the highest content was found in the classically extruded sample with the addition of 9% of camelina press cake (580 ppb). In all samples, the acrylamide content was below the limit of detection, indicating that safe products were obtained. This research shows potential for the implementation of supercritical CO2 extrusion in the production of safe, nutritionally improved snack products. Future research might bring about the design of cost-effective processes applicable in the industry.
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Affiliation(s)
- Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Jelena Panak Balentić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Mirta Benšić
- School of Applied Mathematics and Informatics, Josip Juraj Strossmayer University of Osijek, Ljudevita Gaja 6, 31000 Osijek, Croatia;
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Veronika Barišić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Ante Lončarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Borislav Miličević
- Faculty of Tourism and Rural Development Požega, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34000 Požega, Croatia;
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
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Šafranko S, Šubarić D, Jerković I, Jokić S. Citrus By-Products as a Valuable Source of Biologically Active Compounds with Promising Pharmaceutical, Biological and Biomedical Potential. Pharmaceuticals (Basel) 2023; 16:1081. [PMID: 37630996 PMCID: PMC10458533 DOI: 10.3390/ph16081081] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 08/27/2023] Open
Abstract
Citrus fruits processing results in the generation of huge amounts of citrus by-products, mainly peels, pulp, membranes, and seeds. Although they represent a major concern from both economical and environmental aspects, it is very important to emphasize that these by-products contain a rich source of value-added bioactive compounds with a wide spectrum of applications in the food, cosmetic, and pharmaceutical industries. The primary aim of this review is to highlight the great potential of isolated phytochemicals and extracts of individual citrus by-products with bioactive properties (e.g., antitumor, antimicrobial, antiviral, antidiabetic, antioxidant, and other beneficial activities with health-promoting abilities) and their potential in pharmaceutical, biomedical, and biological applications. This review on citrus by-products contains the following parts: structural and chemical characteristics; the utilization of citrus by-products; bioactivities of the present waxes and carotenoids, essential oils, pectins, and phenolic compounds; and citrus by-product formulations with enhanced biocactivities. A summary of the recent developments in applying citrus by-products for the treatment of different diseases and the protection of human health is also provided, emphasizing innovative methods for bioaccessibility enhancements (e.g., extract/component encapsulation, synthesis of biomass-derived nanoparticles, nanocarriers, or biofilm preparation). Based on the representative phytochemical groups, an evaluation of the recent studies of the past six years (from 2018 to 2023) reporting specific biological and health-promoting activities of citrus-based by-products is also provided. Finally, this review discusses advanced and modern approaches in pharmaceutical/biological formulations and drug delivery (e.g., carbon precursors for the preparation of nanoparticles with promising antimicrobial activity, the production of fluorescent nanoparticles with potential application as antitumor agents, and in cellular imaging). The recent studies implementing nanotechnology in food science and biotechnology could bring about new insights into providing innovative solutions for new pharmaceutical and medical discoveries.
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Affiliation(s)
- Silvija Šafranko
- Faculty of Food Technology Osijek, University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (S.Š.); (D.Š.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (S.Š.); (D.Š.)
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Stela Jokić
- Faculty of Food Technology Osijek, University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (S.Š.); (D.Š.)
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Nikolić I, Petrović J, Pajin B, Lončarević I, Šubarić D, Ačkar Đ, Miličević B, Šereš Z, Dokić L, Šoronja-Simović D, Jozinović A. The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects. Polymers (Basel) 2023; 15:2982. [PMID: 37514372 PMCID: PMC10386183 DOI: 10.3390/polym15142982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/28/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G' was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics.
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Affiliation(s)
- Ivana Nikolić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jovana Petrović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Pajin
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivana Lončarević
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Borislav Miličević
- Faculty of Tourism and Rural Development Požega, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34000 Požega, Croatia
| | - Zita Šereš
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ljubica Dokić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragana Šoronja-Simović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
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Trgovac M, Flanjak I, Ačkar Đ, Šubarić D, Babić J, Miličević B, Jozinović A, Barišić V. Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling. Croat j food sci technol (Online) 2022. [DOI: 10.17508/cjfst.2022.14.2.03] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
he chocolate industry is constantly developing new products with different fillings, toppings, flavours, etc. Chocolates with alcoholic filling are popular, especially with young adults. In chocolates with alcoholic filling different kinds of thickeners can be used to increase the viscosity of the filling and make production easier. In this study, we examined cocoa shells, a by-product of the chocolate industry, as a new ingredient and thickener of an alcoholic filling. Chocolates with bitter herbal liqueur were produced in a ball mill with four different fillers. A comparison of guar gum and cocoa shell as thickeners was conducted. The influence of the filling ingredients on the stability of the filled chocolate was determined by measuring colour and gloss over 30 days of accelerated fat bloom. The results showed that chocolates for which the cocoa shell was used were more stable than chocolates where guar gum was used. Evaluation of sensory properties of chocolates with bitter herbal liqueur and different thickeners was conducted by the trained sensory panel. The highest-rated, after sensory assessment, were dark chocolates that contained cocoa shells in the filling. Also, an online questionnaire was conducted to examine consumer preference for a new product. According to the results, it can be concluded that the production of this chocolate would be desirable.
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Affiliation(s)
- Mirela Trgovac
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Ivana Flanjak
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Đurđica Ačkar
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Drago Šubarić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Jurislav Babić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Borislav Miličević
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Antun Jozinović
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Veronika Barišić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
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Ačkar Đ, Grec M, Grgić I, Gryszkin A, Styczyńska M, Jozinović A, Miličević B, Šubarić D, Babić J. Physical Properties of Starches Modified by Phosphorylation and High-Voltage Electrical Discharge (HVED). Polymers (Basel) 2022; 14:polym14163359. [PMID: 36015615 PMCID: PMC9414949 DOI: 10.3390/polym14163359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/11/2022] [Accepted: 08/15/2022] [Indexed: 11/16/2022] Open
Abstract
High-voltage electrical discharge (HVED) is considered as a novel, non-thermal process and is currently being researched regarding its effect on microorganisms (decontamination of food), waste water treatment, and modification of different compounds and food components. In this paper, four native starches (maize, wheat, potato, and tapioca) were treated with HVED, phosphorylated with Na2HPO4 and Na5P3O10, and modified by a combination of HVED with each phosphorylation reaction both prior and after chemical modification. Pasting properties, swelling power, solubility, gel texture, and particle size were analyzed. Although HVED induced lower contents of P in modified starches, it had an effect on analyzed properties. The results revealed that HVED treatment alone had a limited effect on pasting properties of starches, but it had an effect on properties of phosphorylated starches, both when it was conducted prior and after the chemical modification, reducing the influence of Na5P3O10 and Na2HPO4 on the decrease of pasting temperature. With minor exceptions, the gel strength of starches increased, and the rupture strength decreased by all modifications. HVED treatment resulted in a decrease of the particle size after the modification of maize and wheat starches, while potato and tapioca starches were not significantly influenced by the treatment.
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Affiliation(s)
- Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
- Correspondence:
| | - Marijana Grec
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
| | - Ivanka Grgić
- Institute of Public Health Brod-Posavina County, V. Nazora 2A, 35000 Slavonski Brod, Croatia
| | - Artur Gryszkin
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wroclaw, Poland
| | - Marzena Styczyńska
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wroclaw, Poland
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
- Polytechnic in Požega, Vukovarska ulica 17, 34000 Požega, Croatia
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
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Šubarić D, Jokić S. Food Industry By-Products as a Sources of Phytochemical Compounds. Foods 2022; 11:foods11121724. [PMID: 35741922 PMCID: PMC9223085 DOI: 10.3390/foods11121724] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 02/01/2023] Open
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Cikoš AM, Šubarić D, Roje M, Babić J, Jerković I, Jokić S. Recent advances on macroalgal pigments and their biological activities (2016–2021). ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Barišić V, Flanjak I, Lončarić A, Pichler A, Jozinović A, Babić J, Šubarić D, Miličević B, Ačkar Đ. Valorization of cocoa shell: Impact of high voltage electrical discharge and drying technology on properties of cocoa shell. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Veronika Barišić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ivana Flanjak
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ante Lončarić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Anita Pichler
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antun Jozinović
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Borislav Miličević
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
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Lončarević I, Pajin B, Petrović J, Nikolić I, Maravić N, Ačkar Đ, Šubarić D, Zarić D, Miličević B. White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. Molecules 2021; 26:molecules26195908. [PMID: 34641451 PMCID: PMC8512413 DOI: 10.3390/molecules26195908] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 09/24/2021] [Accepted: 09/28/2021] [Indexed: 11/16/2022] Open
Abstract
Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
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Affiliation(s)
- Ivana Lončarević
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Biljana Pajin
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Jovana Petrović
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
- Correspondence:
| | - Ivana Nikolić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Nikola Maravić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (Đ.A.); (D.Š.); (B.M.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (Đ.A.); (D.Š.); (B.M.)
| | - Danica Zarić
- Innovation Centre of the Faculty of Technology and Metallurgy Ltd., University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia;
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (Đ.A.); (D.Š.); (B.M.)
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
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11
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Gryszkin A, Grec M, Ačkar Đ, Zięba T, Jozinović A, Šubarić D, Miličević B, Blažić M, Babić J. Phosphorylation of Maize Starch Enhanced with High-Voltage Electrical Discharge (HVED) Instead of Thermal Treatment. Polymers (Basel) 2021; 13:3231. [PMID: 34641049 PMCID: PMC8512410 DOI: 10.3390/polym13193231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 09/13/2021] [Accepted: 09/15/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this research was to explore the use of a high-voltage electrical treatment (HVED) as a substitute for heating during the phosphorylation of maize starch. Starch was treated with HVED, phosphorylated with Na2HPO4 or Na5P3O10 with and without thermal treatment and phosphorylated in combination with HVED prior to and after the chemical modification. When starch was phosphorylated with Na2HPO4, HVED was more efficient in catalyzing reaction (3.89 mg P/kg for 30 min HVED in relation to 0.43 mg P/kg for thermal treatment), whereas with Na5P3O10 similar P content was achieved as with thermal treatment (0.76 P/kg for 30 min HVED in relation to 0.86 mg P/kg). The order of HVED and chemical reactions did not have a marked effect on phosphorous content. In combination with Na2HPO4, HVED pre-treatment had a more pronounced effect on the solubility and water absorption, whereas post-treatment was favoured with Na5P3O10. Mean diameter was increased by all treatments, where HVED had a marked effect. Enthalpy of gelatinization ranged from 11.76 J/g for starch treated with Na5P3O10 and 10 min-HVED to 13.58 J/g for Na5P3O10 treated sample. G' and G″ increased after both thermally and HVED enhanced phosphorylations, with a slightly more pronounced effect of the HVED.
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Affiliation(s)
- Artur Gryszkin
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego, 37/41, 51-630 Wrocław, Poland; (A.G.); (T.Z.)
| | - Marijana Grec
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| | - Tomasz Zięba
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego, 37/41, 51-630 Wrocław, Poland; (A.G.); (T.Z.)
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg Josipa Jurja Strossmayera 9, 47000 Karlovac, Croatia;
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
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12
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Ištuk J, Šubarić D, Jakobek L. Methodology for the determination of polyphenol bioaccessibility. Croat j food sci technol (Online) 2020. [DOI: 10.17508/cjfst.2020.12.2.16] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Polyphenols are secondary metabolites of plants, commonly present in the
human diet. Since they exhibit a wide range of bioactivities, polyphenols are extensively studied in the fields of nutrition and human
health. Current studies have shown a high interest in determining the bioaccessibility of polyphenols, the amount of polyphenols that becomes available for absorption in the digestive tract. Bioaccessibility can be
determined with the help of in vitro static gastrointestinal (GI) digestion models. In such a methodology, food samples containing polyphenols are subjected to a series of conditions that mimic the human
gastrointestinal tract, with associated parameters. A high number of GI
models with slightly different parameters were published. The purpose of this paper is to review the literature, focusing on the determination
of polyphenol bioaccessibility and the parameters used in these GI digestion models, such as time, temperature, and pH of digestion, as well as enzyme concentrations. Gastrointestinal digestion models consist
of oral, gastric and small intestine phases. These models provide a simple and reliable methodology which enables insight into the amount of
bioaccessible polyphenols.
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Affiliation(s)
- Jozo Ištuk
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Applied Chemistry and Ecology, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Drago Šubarić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Food Technology, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Lidija Jakobek
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Applied Chemistry and Ecology, Franje Kuhača 18, 31000 Osijek, Croatia
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13
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Barišić V, Flanjak I, Kopjar M, Benšić M, Jozinović A, Babić J, Šubarić D, Miličević B, Doko K, Jašić M, Ačkar Đ. Does High Voltage Electrical Discharge Treatment Induce Changes in Tannin and Fiber Properties of Cocoa Shell? Foods 2020; 9:E810. [PMID: 32575607 PMCID: PMC7353560 DOI: 10.3390/foods9060810] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 06/17/2020] [Accepted: 06/18/2020] [Indexed: 02/05/2023] Open
Abstract
Cocoa shell is a by-product of the chocolate industry that is rich in dietary fiber and bioactive components. In this research, the influence of high voltage electric discharge (HVED) treatment on chemical and physical characteristics of the cocoa shell, i.e., the effects of applied time and frequencies on grinding ability, water binding capacity (WBC), dietary fibers and tannin content was investigated. HVED had a significant influence on the chemical and physical properties of cocoa shell, all of which could be linked to changes in fiber properties. Along with the fiber content, grinding ability and water binding capacity were increased. These properties have already been linked to fiber content and soluble/insoluble fiber ratio. However, this research implies that change in fiber properties could be linked to tannin formation via complexation of other polyphenolic components. Additional research is needed to verify this effect and to establish mechanisms of tannin formation induced by HVED and its influence on fiber quantification.
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Affiliation(s)
- Veronika Barišić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
| | - Ivana Flanjak
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
| | - Mirta Benšić
- Department of Mathematics, Josip Juraj Strossmayer University of Osijek, Trg Ljudevita Gaja 6, 31000 Osijek, Croatia;
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
| | - Kristina Doko
- Federal Agro Mediterranean Institute, Biskupa Čule 10, 88000 Mostar, Bosnia and Herzegovina;
| | - Midhat Jašić
- Faculty of Technology Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina;
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
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14
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Lončar M, Jakovljević M, Šubarić D, Pavlić M, Buzjak Služek V, Cindrić I, Molnar M. Coumarins in Food and Methods of Their Determination. Foods 2020; 9:E645. [PMID: 32443406 PMCID: PMC7278589 DOI: 10.3390/foods9050645] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 05/07/2020] [Accepted: 05/10/2020] [Indexed: 01/12/2023] Open
Abstract
Coumarin is a natural product with aromatic and fragrant characteristics, widespread in the entire plant kingdom. It is found in different plant sources such as vegetables, spices, fruits, and medicinal plants including all parts of the plants-fruits, roots, stems and leaves. Coumarin is found in high concentrations in certain types of cinnamon, which is one of the most frequent sources for human exposure to this substance. However, human exposure to coumarin has not been strictly determined, since there are no systematic measurements of consumption of cinnamon-containing foods. The addition of pure coumarin to foods is not allowed, since large amounts of coumarin can be hepatotoxic. However, according to the new European aroma law, coumarin may be present in foods only naturally or as a flavoring obtained from natural raw materials (as is the case with cinnamon). In this paper, the overview of the current European regulations on coumarin levels in food is presented, along with the most common coumarin food sources, with a special emphasis on cinnamon-containing food. Human exposure to coumarins in food is also reviewed, as well as the methods for determination and separation of coumarin and its derivatives in food.
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Affiliation(s)
- Mirjana Lončar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (M.L.); (M.J.); (D.Š.)
| | - Martina Jakovljević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (M.L.); (M.J.); (D.Š.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (M.L.); (M.J.); (D.Š.)
| | - Martina Pavlić
- Croatian Agency for Agriculture and Food, Vinkovačka cesta 63c, 31000 Osijek, Croatia; (M.P.); (V.B.S.)
| | - Vlatka Buzjak Služek
- Croatian Agency for Agriculture and Food, Vinkovačka cesta 63c, 31000 Osijek, Croatia; (M.P.); (V.B.S.)
| | - Ines Cindrić
- Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, Croatia;
| | - Maja Molnar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (M.L.); (M.J.); (D.Š.)
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15
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Banožić M, Jokić S, Ačkar Đ, Blažić M, Šubarić D. Carbohydrates-Key Players in Tobacco Aroma Formation and Quality Determination. Molecules 2020; 25:E1734. [PMID: 32283792 PMCID: PMC7181196 DOI: 10.3390/molecules25071734] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/07/2020] [Accepted: 04/09/2020] [Indexed: 01/03/2023] Open
Abstract
Carbohydrates are important compounds in natural products where they primarily serve as a source of energy, but they have important secondary roles as precursors of aroma or bioactive compounds. They are present in fresh and dried (cured) tobacco leaves as well. The sugar content of tobacco depends on the tobacco variety, harvesting, and primarily on the curing conditions (temperature, time and moisture). If the process of curing employs high temperatures (flue-curing and sun-curing), final sugar content is high. In contrast, when air curing has a lower temperature, at the end of the process, sugar level is low. Beside simple sugars, other carbohydrates reported in tobacco are oligosaccharides, cellulose, starch, and pectin. Degradation of polysaccharides results in a higher yield of simple sugars, but at the same time reduces sugars oxidization and transfer into carbon dioxide and water. Loss of sugar producers will compensate with added sugars, to cover undesirable aroma properties and achieve a better, pleasant taste during smoking. However, tobacco carbohydrates can be precursors for many harmful compounds, including formaldehyde and 5-hydroxymethylfurfural. Keeping in mind that added sugars in tobacco production are unavoidable, it is important to understand all changes in carbohydrates from harvesting to consuming in order to achieve better product properties and avoid the formation of harmful compounds. This review summarizes current knowledge about tobacco carbohydrates, including changes during processing with special focus on carbohydrates as precursors of harmful compounds during smoking.
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Affiliation(s)
- Marija Banožić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (M.B.); (Đ.A.); (D.Š.)
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (M.B.); (Đ.A.); (D.Š.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (M.B.); (Đ.A.); (D.Š.)
| | - Marijana Blažić
- Karlovac University of Applied Sciences, Josip Juraj Strossmayer Square 9, 47000 Karlovac, Croatia;
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (M.B.); (Đ.A.); (D.Š.)
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16
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Lončarić A, Jozinović A, Kovač T, Kojić N, Babić J, Šubarić D. High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/117716] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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17
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Barišić V, Jozinović A, Flanjak I, Šubarić D, Babić J, Miličević B, Jokić S, Grgić I, Ačkar Đ. Effect of Addition of Fibres and Polyphenols on Properties of Chocolate – A Review. Food Reviews International 2019. [DOI: 10.1080/87559129.2019.1701008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Veronika Barišić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Ivana Flanjak
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Ivanka Grgić
- Institute of Public Health of Brod-Posavina County, Slavonski Brod, Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
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18
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Barišić V, Kopjar M, Jozinović A, Flanjak I, Ačkar Đ, Miličević B, Šubarić D, Jokić S, Babić J. The Chemistry behind Chocolate Production. Molecules 2019; 24:E3163. [PMID: 31480281 PMCID: PMC6749277 DOI: 10.3390/molecules24173163] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 08/28/2019] [Accepted: 08/29/2019] [Indexed: 12/19/2022] Open
Abstract
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs, which are essential for further chemical reactions in the following processes of chocolate production. Roasting is one of the most important processes due to the occurrence of Maillard's reactions, during which aroma compounds are formed. In this paper, we have reviewed the most important chemical reactions that occur with proteins, carbohydrates, lipids, and polyphenols. Additionally, we present other components that may be naturally present or form during the production process, such as methylxanthines, aldehydes, esters, ketones, pyrazines, acids, and alcohols.
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Affiliation(s)
- Veronika Barišić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Mirela Kopjar
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Antun Jozinović
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Ivana Flanjak
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Đurđica Ačkar
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Borislav Miličević
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Drago Šubarić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Stela Jokić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Jurislav Babić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
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Abstract
There is a significant interest in the usage of algae in everyday diet because of their positive influence on the gastrointestinal system due to the presence of high amounts of dietary fibres, while the presence of ω-3 fatty acids contributes to the protection of cardiovascular system. Algal derived polysaccharides are found in the food products as stabilisers, thickening agents and emulsifiers. In the cosmetic industry, algae are used in sunscreen, anti-age, anti-cellulite, moisturising and skin whitening products. These products can be used for the development of cosmeceuticals which contain algal derived bioactive compounds and they can exert a pharmaceutical therapeutic benefit. However, these compounds also have potential for being isolated and used for development of novel drugs against diseases, such as cancer, neurodegenerative disorders, and diabetes. Present review provides information about algal compounds incorporated into various food, cosmetic or medicinal products, as well as their potential for health improvement was evaluated.
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Affiliation(s)
- Ana-Marija Cikoš
- Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek, Osijek, Croatia
| | - Igor Jerković
- Faculty of Chemistry and Technology, University of Split, Split, Croatia
| | - Maja Molnar
- Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek, Osijek, Croatia
| | - Drago Šubarić
- Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek, Osijek, Croatia
| | - Stela Jokić
- Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek, Osijek, Croatia
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20
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Pleadin J, Kudumija N, Šubarić D, Lolić M, Škrivanko M, Jaki Tkalec V, Kiš M, Aladić K, Vulić A, Babić J. The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content. Croat j food sci technol (Online) 2019. [DOI: 10.17508/cjfst.2019.11.1.06] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) often
contaminate cereals and cereal by-products. Certain thermal processing
methods used in the food industry show promising results in terms of reduction
of cereal contamination with mycotoxins. In order to establish the degree of
DON and ZEN reduction in naturally contaminated cereals (maize, wheat and
oat), this study investigated the effects of cooking, roasting and extrusion
cooking, performed at different temperatures (100 – 220 °C) and for a different
length of time (10 – 30 min) on these mycotoxins concentrations. Before and
after the treatment, cereal samples were analysed for DON and ZEN
concentrations using enzyme-linked immunosorbent assay (ELISA). In
comparison to cooking, which achieved only a negligible mean mycotoxin
reduction (of up to 8% for DON and 11% for ZEN), roasting and extrusion
cooking resulted in a significantly more pronounced mycotoxin reduction (of
up to 40% for DON & 46% for ZEN and of up to 75% for DON & 80% for
ZEN, respectively) (p < 0.05). The results show similar effects of thermal
processing on all of the studied cereals (p > 0.05), suggesting that extrusion
cooking can be considered as an effective thermal method capable of reducing
mycotoxin content in cereals.
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Affiliation(s)
- Jelka Pleadin
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Nina Kudumija
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Drago Šubarić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Marica Lolić
- Croatian Veterinary Institute, Veterinary Institute Vinkovci, Josipa Kozarca 24, 32100 Vinkovci, Croatia
| | - Mario Škrivanko
- Croatian Veterinary Institute, Veterinary Institute Vinkovci, Josipa Kozarca 24, 32100 Vinkovci, Croatia
| | - Vesna Jaki Tkalec
- Croatian Veterinary Institute, Veterinary Centre Križevci, Ivana Z. Dijankovečkog 10, 48260 Križevci, Croatia
| | - Maja Kiš
- Croatian Veterinary Institute, Veterinary Centre Križevci, Ivana Z. Dijankovečkog 10, 48260 Križevci, Croatia
| | - Krunoslav Aladić
- Croatian Veterinary Institute, Veterinary Institute Vinkovci, Josipa Kozarca 24, 32100 Vinkovci, Croatia
| | - Ana Vulić
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Jurislav Babić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
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21
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Banožić M, Banjari I, Jakovljević M, Šubarić D, Tomas S, Babić J, Jokić S. Optimization of Ultrasound-Assisted Extraction of Some Bioactive Compounds from Tobacco Waste. Molecules 2019; 24:E1611. [PMID: 31022850 PMCID: PMC6514894 DOI: 10.3390/molecules24081611] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 04/16/2019] [Accepted: 04/22/2019] [Indexed: 11/21/2022] Open
Abstract
This is the first study on ultrasound-assisted extraction (UAE) of bioactive compounds from different types of tobacco industry wastes (scrap, dust, and midrib). The obtained results were compared with starting raw material (tobacco leaves) to see the changes in bioactive compounds during tobacco processing. Results suggested that tobacco waste extracts possess antioxidant activity and considerable amounts of targeted bioactive compounds (phenolics and solanesol). The content of chlorogenic acid varied between 3.64 and 804.2 μg/mL, caffeic acid between 2.34 and 10.8 μg/mL, rutin between 11.56 and 93.7 μg/mL, and solanesol between 294.9 and 598.9 μg/mL for waste and leaf extracts, respectively. There were noticeable differences between bioactive compounds content and antioxidant activity in extracts related to applied UAE conditions and the used type of tobacco waste. Results show that optimal UAE parameters obtained by response surface methodology (RSM) were different for each type of material, so process optimization proved to be necessary. Considering that tobacco waste is mostly discarded or not effectively utilized, the results clearly show that tobacco waste could be used as a potential source of some bioactive compounds.
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Affiliation(s)
- Marija Banožić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Ines Banjari
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Martina Jakovljević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Srećko Tomas
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
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22
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Barišić V, Flanjak I, Križić I, Jozinović A, Šubarić D, Babić J, Miličević B, Ačkar Đ. Impact of high‐voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13057] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Veronika Barišić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ivana Flanjak
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ivana Križić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antun Jozinović
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Borislav Miličević
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
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23
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Jokić S, Pavlović N, Jozinović A, Ačkar Đ, Babić J, Šubarić D. High-Voltage Electric Discharge Extraction of Bioactive Compounds from the Cocoa Bean Shell. CHEM BIOCHEM ENG Q 2019. [DOI: 10.15255/cabeq.2018.1525] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study is focused on the application of high-voltage electric discharge (HVED) to recover some bioactive compounds from the cocoa bean shell. Different extraction times (30, 60, 90 min), frequencies (40, 70, 100 Hz) and solvent-solid ratios (10, 30 and 50 mL g–1) were used to obtain cocoa bean shell extracts. Desired bioactive compounds, methylxanthines and phenolic compounds were measured in obtained extracts by high-pressure liquid chromatography with diode array detector. The obtained extracts showed that theobromine was the most abundant, ranging from 2530.13 to 6031.51 mg kg–1, while caffeine content was in the range from 316.08 to 849.88 mg kg–1. In addition, significant amounts of phenolic compounds were found, namely catechin (115.91 to 284.33 mg kg–1), epicatechin (20.20 to 358.90 mg kg–1), and gallic acid (80.28 to 219.17 mg kg–1). Results showed that different parameters of HVED extraction have statistically significant influence on cocoa bean shell composition, suggesting how this byproduct can be used in the production of valuable extracts.
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Affiliation(s)
- Stela Jokić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
| | | | - Antun Jozinović
- Subdepartment of Technology of Carbohydrates, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek
| | - Đurđica Ačkar
- Subdepartment of Technology of Carbohydrates, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek
| | - Jurislav Babić
- Subdepartment of Technology of Carbohydrates, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek
| | - Drago Šubarić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
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24
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Jozinović A, Panak Balentić J, Ačkar Đ, Babić J, Pajin B, Miličević B, Guberac S, Vrdoljak A, Šubarić D. Cocoa husk application in the enrichment of extruded snack products. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13866] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Antun Jozinović
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Jelena Panak Balentić
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Biljana Pajin
- Faculty of Technology Novi Sad; University of Novi Sad; Novi Sad Serbia
| | - Borislav Miličević
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Sunčica Guberac
- Faculty of Agriculture in Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Anđela Vrdoljak
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
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25
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Kosović I, Kosović I, Benšić M, Benšić M, Ačkar Đ, Ačkar Đ, Jozinović A, Jozinović A, Ugarčić Ž, Ugarčić Ž, Babić J, Babić J, Miličević B, Miličević B, Šubarić D, Šubarić D. Microstructure and cooking quality of barley-enriched pasta produced at different process parameters. Foods and Raw Materials 2018. [DOI: 10.21603/2308-4057-2018-2-281-290] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physico-chemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.
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26
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Panak Balentić J, Jozinović A, Ačkar Đ, Babić J, Miličević B, Benšić M, Jokić S, Šarić A, Šubarić D. Nutritionally improved third generation snacks produced by supercritical CO
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extrusion I. Physical and sensory properties. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12961] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jelena Panak Balentić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antun Jozinović
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Borislav Miličević
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Mirta Benšić
- Department of MathematicsJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Stela Jokić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antonija Šarić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
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Cikoš AM, Jokić S, Šubarić D, Jerković I. Overview on the Application of Modern Methods for the Extraction of Bioactive Compounds from Marine Macroalgae. Mar Drugs 2018; 16:md16100348. [PMID: 30249037 PMCID: PMC6213729 DOI: 10.3390/md16100348] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 09/16/2018] [Accepted: 09/20/2018] [Indexed: 12/14/2022] Open
Abstract
Marine macroalgae represent a rich source of bioactive compounds that can be implemented in various food, cosmetic, and pharmaceutical products for health improvement. It has been proven that these bioactive compounds, such as polyphenols, polysaccharides, carotenoids, and ω-3 fatty acids possess bioactivity. For the extraction of these compounds, modern methods (Supercritical Fluid Extraction (SFE), Subcritical Water Extraction (SWE), Ultrasound-Assisted Extraction (UAE), and Microwave-Assisted Extraction (MAE)) have been used due to their advantages over the conventional methods. The process parameters of each method must be optimized for obtaining the extracts with the targeted bioactive compounds. In distinction from the existing reviews, the present review provides novelty with respect to: (a) presenting systematically the selected process parameters of SFE (temperature, time, pressure, use of co-solvents), SWE (temperature, time, pressure, solid-solvent ratio), UAE (temperature, time, frequency, power, solid-solvent ratio), and MAE (temperature, time, frequency, power, solvent type) applied for the extractions of marine macroalgae; (b) reporting the major groups or individual compounds extracted with their biological activities (if determined); and, (c) updating available references.
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Affiliation(s)
- Ana-Marija Cikoš
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, FranjeKuhača 20, 31000 Osijek, Croatia.
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, FranjeKuhača 20, 31000 Osijek, Croatia.
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, FranjeKuhača 20, 31000 Osijek, Croatia.
| | - Igor Jerković
- Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, 21000 Split, Croatia.
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28
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Jukić M, Lukinac J, Čuljak J, Pavlović M, Šubarić D, Koceva Komlenić D. Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13838] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Marko Jukić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek F. Kuhača 20 Osijek HR‐31000 Croatia
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek F. Kuhača 20 Osijek HR‐31000 Croatia
| | - Jaka Čuljak
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek F. Kuhača 20 Osijek HR‐31000 Croatia
| | - Mateja Pavlović
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek F. Kuhača 20 Osijek HR‐31000 Croatia
| | - Drago Šubarić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek F. Kuhača 20 Osijek HR‐31000 Croatia
| | - Daliborka Koceva Komlenić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek F. Kuhača 20 Osijek HR‐31000 Croatia
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29
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Jokić S, Gagić T, Knez Ž, Šubarić D, Škerget M. Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction. Molecules 2018; 23:E1408. [PMID: 29891762 PMCID: PMC6100355 DOI: 10.3390/molecules23061408] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 06/07/2018] [Accepted: 06/08/2018] [Indexed: 11/16/2022] Open
Abstract
Large amounts of residues are produced in the food industries. The waste shells from cocoa processing are usually burnt for fuel or used as a mulch in gardens to add nutrients to soil and to suppress weeds. The objectives of this work were: (a) to separate valuable compounds from cocoa shell by applying sustainable green separation process—subcritical water extraction (SWE); (b) identification and quantification of active compounds, sugars and sugar degradation products in obtained extracts using HPLC; (c) characterization of the antioxidant activity of extracts; (d) optimization of separation process using response surface methodology (RSM). Depending on applied extraction conditions, different concentration of theobromine, caffeine, theophylline, epicatechin, catechin, chlorogenic acid and gallic acid were determined in the extracts obtained by subcritical water. Furthermore, mannose, glucose, xylose, arabinose, rhamnose and fucose were detected as well as their important degradation products such as 5-hydroxymethylfurfural (5-HMF), furfural, levulinic acid, lactic acid and formic acid.
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Affiliation(s)
- Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Tanja Gagić
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, Slovenia.
| | - Željko Knez
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, Slovenia.
- Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia.
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Mojca Škerget
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, Slovenia.
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30
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Panak Balentić J, Ačkar Đ, Jokić S, Jozinović A, Babić J, Miličević B, Šubarić D, Pavlović N. Cocoa Shell: A By-Product with Great Potential for Wide Application. Molecules 2018; 23:E1404. [PMID: 29890752 PMCID: PMC6099939 DOI: 10.3390/molecules23061404] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 06/06/2018] [Accepted: 06/07/2018] [Indexed: 11/16/2022] Open
Abstract
Solving the problem of large quantities of organic waste, which represents an enormous ecological and financial burden for all aspects of the process industry, is a necessity. Therefore, there is an emerged need to find specific solutions to utilize raw materials as efficiently as possible in the production process. The cocoa shell is a valuable by-product obtained from the chocolate industry. It is rich in protein, dietary fiber, and ash, as well as in some other valuable bioactive compounds, such as methylxanthines and phenolics. This paper gives an overview of published results related to the cocoa shell, mostly on important bioactive compounds and possible applications of the cocoa shell in different areas. The cocoa shell, due to its nutritional value and high-value bioactive compounds, could become a desirable raw material in a large spectrum of functional, pharmaceutical, or cosmetic products, as well as in the production of energy or biofuels in the near future.
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Affiliation(s)
- Jelena Panak Balentić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Nika Pavlović
- Faculty of Medicine, Josip Juraj Strossmayer University of Osijek, Cara Hadrijana 10E, 31000 Osijek, Croatia.
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31
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Molnar M, Mendešević N, Šubarić D, Banjari I, Jokić S. Comparison of various techniques for the extraction of umbelliferone and herniarin in Matricaria chamomilla processing fractions. Chem Cent J 2017; 11:78. [PMID: 29086851 PMCID: PMC5545078 DOI: 10.1186/s13065-017-0308-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Accepted: 07/28/2017] [Indexed: 11/29/2022] Open
Abstract
Chamomile, a well-known medicinal plant, is a rich source of bioactive compounds, among which two coumarin derivatives, umbelliferone and herniarin, are often found in its extracts. Chamomile extracts have found a different uses in cosmetic industry, as well as umbelliferone itself, which is, due to its strong absorption of UV light, usually added to sunscreens, while herniarin (7-methoxycoumarin) is also known for its biological activity. Therefore, chamomile extracts with certain herniarin and umbelliferone content could be of interest for application in pharmaceutical and cosmetic products. The aim of this study was to compare the extracts of different chamomile fractions (unprocessed chamomile flowers first class, processed chamomile flowers first class, pulvis and processing waste) and to identify the best material and method of extraction to obtain herniarin and umbelliferone. Various extraction techniques such as soxhlet, hydrodistillation, maceration and supercritical CO2 extraction were used in this study. Umbelliferone and herniarin content was determined by high performance liquid chromatography (HPLC). The highest yield of umbelliferone (11.80 mg/100 g) and herniarin (82.79 mg/100 g) were obtained from chamomile processing waste using maceration technique with 50% aqueous ethanol solution and this extract has also proven to possess antioxidant activity (61.5% DPPH scavenging activity). This study shows a possibility of potential utilization of waste from chamomile processing applying different extraction techniques.
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Affiliation(s)
- Maja Molnar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, 31000, Osijek, Croatia
| | - Nikolina Mendešević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, 31000, Osijek, Croatia
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, 31000, Osijek, Croatia
| | - Ines Banjari
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, 31000, Osijek, Croatia
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, 31000, Osijek, Croatia.
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32
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Molnar M, Jerković I, Suknović D, Bilić Rajs B, Aladić K, Šubarić D, Jokić S. Screening of Six Medicinal Plant Extracts Obtained by Two Conventional Methods and Supercritical CO₂ Extraction Targeted on Coumarin Content, 2,2-Diphenyl-1-picrylhydrazyl Radical Scavenging Capacity and Total Phenols Content. Molecules 2017; 22:molecules22030348. [PMID: 28245577 PMCID: PMC6155378 DOI: 10.3390/molecules22030348] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 02/12/2017] [Accepted: 02/20/2017] [Indexed: 11/30/2022] Open
Abstract
Six medicinal plants Helichrysum italicum (Roth) G. Don, Angelica archangelica L., Lavandula officinalis L., Salvia officinalis L., Melilotus officinalis L., and Ruta graveolens L. were used. The aim of the study was to compare their extracts obtained by Soxhlet (hexane) extraction, maceration with ethanol (EtOH), and supercritical CO2 extraction (SC-CO2) targeted on coumarin content (by high performance liquid chromatography with ultraviolet detection, HPLC-UV), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging capacity, and total phenols (TPs) content (by Folin–Ciocalteu assay). The highest extraction yields were obtained by EtOH, followed by hexane and SC-CO2. The highest coumarin content (316.37 mg/100 g) was found in M. officinalis EtOH extracts, but its SC-CO2 extraction yield was very low for further investigation. Coumarin was also found in SC-CO2 extracts of S. officinalis, R. graveolens, A. archangelica, and L. officinalis. EtOH extracts of all plants exhibited the highest DPPH scavenging capacity. SC-CO2 extracts exhibited antiradical capacity similar to hexane extracts, while S. officinalis SC-CO2 extracts were the most potent (95.7%). EtOH extracts contained the most TPs (up to 132.1 mg gallic acid equivalents (GAE)/g from H. italicum) in comparison to hexane or SC-CO2 extracts. TPs content was highly correlated to the DPPH scavenging capacity of the extracts. The results indicate that for comprehensive screening of different medicinal plants, various extraction techniques should be used in order to get a better insight into their components content or antiradical capacity.
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Affiliation(s)
- Maja Molnar
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Igor Jerković
- Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, 21000 Split, Croatia.
| | - Dragica Suknović
- Department of Clinical Laboratory Diagnostics, University Hospital Centre Osijek, Huttlerova 4, 31000 Osijek, Croatia.
| | - Blanka Bilić Rajs
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Krunoslav Aladić
- Croatian Veterinary Institute, Branch, Veterinary Institute Vinkovci, Josipa Kozarca 24, 32100 Vinkovci, Croatia.
| | - Drago Šubarić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Stela Jokić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
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Šoronja-Simović D, Pajin B, Šubarić D, Dokić L, Šereš Z, Nikolić I. Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12887] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Biljana Pajin
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| | - Drago Šubarić
- J. J. Strossmayer University Osijek, Faculty of Food Technology Osijek; 31000 Osijek Croatia
| | - Ljubica Dokić
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| | - Zita Šereš
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| | - Ivana Nikolić
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
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Jozinović A, Šubarić D, Ačkar Đ, Babić J, Miličević B. Influence of spelt flour addition on properties of extruded products based on corn grits. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.04.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ačkar Đ, Babić J, Jozinović A, Miličević B, Jokić S, Miličević R, Rajič M, Šubarić D. Starch Modification by Organic Acids and Their Derivatives: A Review. Molecules 2015; 20:19554-70. [PMID: 26516831 PMCID: PMC6331858 DOI: 10.3390/molecules201019554] [Citation(s) in RCA: 78] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2015] [Revised: 10/14/2015] [Accepted: 10/15/2015] [Indexed: 11/21/2022] Open
Abstract
Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are continually trying to improve its properties by different modification procedures and expand its application. What is mostly applied in this view are their chemical modifications, among which organic acids have recently drawn the greatest attention, particularly with respect to the application of starch in the food industry. Namely, organic acids naturally occur in many edible plants and many of them are generally recognized as safe (GRAS), which make them ideal modification agents for starch intended for the food industry. The aim of this review is to give a short literature overview of the progress made in the research of starch esterification, etherification, cross-linking, and dual modification with organic acids and their derivatives.
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Affiliation(s)
- Đurđica Ačkar
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Jurislav Babić
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Antun Jozinović
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Borislav Miličević
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Stela Jokić
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Radoslav Miličević
- Faculty of Technology Tuzla, University of Tuzla, Univerzitetska 8, Tuzla 75000, Bosnia and Herzegovina.
| | - Marija Rajič
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Drago Šubarić
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
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Obradović V, Babić J, Šubarić D, Jozinović A, Ačkar Đ, Klarić I. Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates. Food Chem 2015; 183:136-43. [DOI: 10.1016/j.foodchem.2015.03.045] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Revised: 03/05/2015] [Accepted: 03/13/2015] [Indexed: 01/22/2023]
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Petrović J, Fišteš A, Rakić D, Pajin B, Lončarević I, Šubarić D. Effect of Defatted Wheat Germ Content and Its Particle Size on the Rheological and Textural Properties of the Cookie Dough. J Texture Stud 2015. [DOI: 10.1111/jtxs.12137] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jovana Petrović
- Faculty of Technology; University of Novi Sad; Bul. Cara Lazara 1 Novi Sad 21000 Serbia
| | - Aleksandar Fišteš
- Faculty of Technology; University of Novi Sad; Bul. Cara Lazara 1 Novi Sad 21000 Serbia
| | - Dušan Rakić
- Faculty of Technology; University of Novi Sad; Bul. Cara Lazara 1 Novi Sad 21000 Serbia
| | - Biljana Pajin
- Faculty of Technology; University of Novi Sad; Bul. Cara Lazara 1 Novi Sad 21000 Serbia
| | - Ivana Lončarević
- Faculty of Technology; University of Novi Sad; Bul. Cara Lazara 1 Novi Sad 21000 Serbia
| | - Drago Šubarić
- Faculty of Food Technology; University of Josip Juraj Strossmayer; Osijek Croatia
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Miličević B, Babić J, Šubarić D, Ačkar Đ, Jozinović A, Miličević R, Klarić I. The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy. Croat J Food Sci Technol 2014. [DOI: 10.17508/cjfst.2014.6.2.06] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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Ačkar Đ, Škrabal S, Šubarić D, Babić J, Miličević B, Jozinović A. Rheological Properties of Milk Chocolates as Influenced by Milk Powder Type, Emulsifier, and Cocoa Butter Equivalent Additions. International Journal of Food Properties 2014. [DOI: 10.1080/10942912.2014.923440] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Ačkar Đ, Šubarić D, Babić J, Miličević B, Jozinović A. Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties. J Food Sci Technol 2014; 51:1463-72. [PMID: 25114336 PMCID: PMC4108655 DOI: 10.1007/s13197-012-0642-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2011] [Accepted: 02/03/2012] [Indexed: 10/28/2022]
Abstract
The aim of this research was to investigate the influence of modification with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures on chemical and physical properties of wheat starch. Starch was isolated from two wheat varieties and modified with mixtures of succinic acid and acetanhydride and azelaic acid and acetanhydride in 4, 6 and 8% (w/w). Total starch content, resistant starch content, degree of modification, changes in FT-IR spectra, colour, gel texture and freeze-thaw stability were determined. Results showed that resistant starch content increased by both investigated modifications, and degree of modification increased proportionally to amount of reagents used. FT-IR analysis of modified starches showed peak around 1,740 cm(-1), characteristic for carbonyl group of ester. Total colour difference caused by modifications was detectable by trained people. Adhesiveness significantly increased, while freeze-thaw stability decreased by both investigated modifications.
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Affiliation(s)
- Đurđica Ačkar
- />Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000 Osijek, Croatia
| | - Drago Šubarić
- />Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000 Osijek, Croatia
| | - Jurislav Babić
- />Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000 Osijek, Croatia
| | | | - Antun Jozinović
- />Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000 Osijek, Croatia
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Ačkar Đ, Babić J, Šubarić D, Kopjar M, Miličević B. Isolation of starch from two wheat varieties and their modification with epichlorohydrin. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.01.058] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Jerković I, Kovačević D, Šubarić D, Marijanović Z, Mastanjević K, Suman K. Authentication study of volatile flavour compounds composition in Slavonian traditional dry fermented salami “kulen”. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.07.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Glavaš-Obrovac LJ, Opačak T, Bareš V, Šubarić D, Babić J, Ilakovac V, Karner I. Effects of dealcoholized red and white wines on human tumour and normal cells proliferation. Acta Alimentaria 2006. [DOI: 10.1556/aalim.35.2006.2.2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Nedić Tiban N, Piližota V, Šubarić D, Miličević D, Kopjar M. Influence of Hydrocolloids and Sweeteners on Flow Behaviour of Peach Nectar. Acta Alimentaria 2003. [DOI: 10.1556/aalim.32.2003.4.6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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