Consumer Nutritional Awareness, Sustainability Knowledge, and Purchase Intention of Environmentally Friendly Cookies in Croatia, France, and North Macedonia

The increasing demand for greater utilization of byproducts in the food industry has been driven by growing interest in environmental sustainability. This paper examines the market potential and consumer attitudes toward whole-grain and sustainable cookies made with food byproducts and edible films. Additionally, particular attention was given to evaluating levels of sustainability knowledge and nutritional awareness, willingness to purchase environmentally friendly cookies with food byproducts, and to appraise differences in answers between countries and generations. An online questionnaire was used to collect data from Croatian (n = 472), French (n = 166), and North Macedonian consumers (n = 119) aged between 18 and 62, predominantly women (82%) with higher education degrees. Results showed that even if chocolate-coated cookies remain very popular, North Macedonians prefer whole-grain and plain cookies, while the French prefer chocolate-coated cookies and Croats prefer both types of cookie. The majority of consumers (96%) were interested in purchasing environmentally friendly cookies. However, consumers' interest in purchasing cookies with food byproducts was generally low, which may be related to their limited knowledge of byproducts. In conclusion, there is market potential for whole-grain cookies with food byproducts, but brand, price, and consumer education may be critical to their success.

Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions

The aim of this study was to evaluate the effect of different solutions for vacuum impregnation (VI) of fresh-cut (FC) apples through an innovative multi-analytical approach. In particular, the individual and synergistic effects of ascorbic acid and calcium lactate on the preservation of freshness of FC apples was assessed through color, texture, microscopy, isothermal calorimetry, and time-domain nuclear magnetic resonance (TD-NMR) evaluations. The analysis was performed immediately after VI and after 24 h of refrigerated storage. The obtained results showed a good preservation of color and higher firmness in the impregnated samples. Concerning the metabolic heat production, a decrease following the VI treatment was observed, especially when the combined solution was used for the impregnation. The TD-NMR studies showed higher changes in terms of signal intensity and transversal relaxation time T2 after 24 h of storage, evidencing the meta-stability of the plant material for its dynamic tissue nature, and the dewatering/impregnation processes evolution until the achievement of dynamic equilibrium.

Mastication of crisp bread: Role of bread texture and structure on texture perception

Texture and structure of breads have been related to oral processing (FOP) performance and sensory perceptions, but moisture content might play a significant role. To evaluate the real impact of breads texture and structure, eliminating the possible role of moisture content, different toasted breads were investigated. Four commercial toasted sliced breads (white bread -WHB-, whole wheat bread -WWB-, non-added sugar bread -NSU-, non-added salt bread -NSA-) with similar ingredients but different texture and structure were selected. Texture and structure were instrumentally and sensory evaluated, besides FOP (total chewing time, number of chews until swallowing, chewing frequency, and mouthful) and bolus properties (moisture, saliva to bread ratio, hardness, adhesiveness, and cohesiveness). Toasted breads showed significant differences in hardness, cutting strength, and porosity, but panelists did not discriminate among them. FOP results indicated that harder samples (NSU) required longer mastication and a number of chews, and open crumb structures (WWB, WHB) with higher cell areas required less mastication. Also, bolus characteristics were affected by bread types, and bread with lower crumb hardness (WHB) produced more cohesive bolus. Having toasted breads allowed to eliminate possible influence of moisture content differences on sensory perception, mouthful and bolus water incorporation during mastication.

Purification of bacterial inulinase in aqueous two-phase systems

In this study, extracellular inulinase from Bacillus sp. 11/3 was partially purified and concentrated using aqueous two-phase system (ATPS). Two different phase forming salts and four types of polyethylene glycol (PEG) were used. Binodal curves and tie-length lines (TLLs) for eight ATPS were developed. For inulinase purification, concentrations of PEG and salt according to binodal curves (between 17 and 26%) were chosen. All ATPSs for inulinase purification were characterized. An ATPS consisted of 26% PEG1000 and 26% MgSO₄ was found to be the most suitable for inulinase purification. This ATPS has 28.47% TLL, 1.03 of volume ratio, purification factor of 4.65 fold and recovery yield of 66.17%. On the SDS-PAGE electrophoresis two protein bands with molecular weight of around 24 and 56 kDa were observed. The partially purified enzymes had optimal activity at pH 8.0 and 6.5, optimal temperature at 30 and 70°C and kinetic parameters K_m = 26.32 mmol and V_max = 526 mmol/min.

Traditional white brined cheese as a delivery vehicle for probiotic bacterium Lactobacillus casei

<p>The traditional white brined cow cheese was tested as a delivery vehicle for probiotic bacteria. The cheese was manufactured from pasteurized cow’s milk at an industrial scale, at the same time in three batches, each of 1000 liters milk. Two different initial concentrations of the probiotic bacterium <em>Lactobacillus casei</em> (3.86·10⁷ and 5.81·10⁷cfu g^–1) were used. The cheese had relatively short period of ripening (40 days), large percentage of fat (~52% d.m.) and suitable pH values (~4.5) for the survival of probiotics. At the end of the ripening, the probiotic counts were 1.74·10⁸and 3.72·10⁸cfu g^–1, respectively. There was no significant difference in most of the quality parameters at the p &lt; 0.05 level between the two probiotic cheeses. Nitrogen fractions and fat content were the key components influencing the overall quality of the cheese samples. The principal component analysis of the sensory attributes demonstrated that the flavor contributed the most to the overall acceptance of all types of cheeses.</p>

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

The low cost raw material, apple variety Idared, was turned into value-added product, apple chips. The apple chips were produced in a two-step process consisting of osmotic treatment and conventional drying. Osmotic treatment was carried out in 40 % glucose solution at room temperature, followed by convective drying at 105 °C, till reaching water activity of 0.3. Mechanical properties of the apple chips measured by compression and penetration tests were correlated with the sorption properties. The low browning index, 25.5 and high whitening index, 63.7, proved the good retention of the color of the apple chips. The instrumental characteristics of the apple chips were correlated with the sensory characteristics of the product. The new product was accepted by the 95 % of the panelists. The stored apple chips under modified atmosphere showed no significant changes in the quality parameters over 6 month period.

Characterization of multilayered and composite edible films from chitosan and beeswax

Chitosan-based edible films were prepared and subjected to cross-linking reactions using sodium tripolyphosphate and/or to beeswax coating on both films interfaces. In addition, chitosan–beeswax emulsion-based films were produced. The goal of these modifications of the chitosan films was the improvement of their barrier to water vapor and to decrease their affinity to liquid water maintaining or improving the mechanical and optical properties of the original chitosan films. The cross-linking with tripolyphosphate decreased both the water vapor permeability and the water absorption capacity to about 55% and 50% of that of the original chitosan films, respectively. However, there was an increase in the films stiffness, revealed by the increased Young modulus from 42 kPa up to 336 kPa. The multilayered wax–chitosan–wax films exhibited a similar improvement of the barrier properties to water vapor, with the advantage of maintaining the mechanical properties of the original chitosan films. However, these wax-coated films showed a higher water absorption capacity, which is believed to be a consequence of water entry into small pores between the film and the wax layers. Regarding the film samples subjected to cross-linking and further coating with beeswax, a similar behavior as the uncoated cross-linked films was observed. The emulsion-based composite films were characterized by a substantial decrease of the water vapor permeability (40%), along with a decrease in their stiffness. Regarding the optical properties, all films presented a yellowish color with similar values of lightness, chroma, and hue.

A lag-time model for substrate and product diffusion through hydroxyethylcellulose gels used for immobilization of yeast cells

Diffusion models were tested to select the most appropriate model for measuring the diffusion of glucose and ethanol trough hydroxyethylcellulose (HEC) cryogels. The lag-time model was selected as accurate, rapid and reliable for evaluating the diffusivity of the solutes. The diffusion coefficient of glucose through the HEC cryogel loaded with cells was estimated to be 6.9×10-6 cm2/s, while the diffusion coefficient of ethanol had a value of 2.5×10-5 cm2/s. The cells inside the gel matrix were not a barrier for the transport of the solute molecules. The diffusion properties of the cryogel were also examined in a real system. The parameters characterizing the repeated batch fermentation of glucose to ethanol by entrapped Saccharomyces cerevisiae cells gave evidence of very good diffusion properties of the HEC gel.