Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása

The effect of a chitosan coating with added essential oil of oregano (Origanum vulgare) on lipid oxidation of dry fermented sausage (Petrovská klobása) was investigated. Fatty acid profile, aldehyde contents and sensory analysis of odor and flavor were determined after drying and during seven months of storage.     

Suitability of some selected maize hybrids from Serbia for the production of bioethanol and dried distillers' grains with solubles

BACKGROUND: Bioethanol is mostly produced from starchy parts of the corn grain kernel leaving significant amounts of valuable by‐products such as dried distillers' grains with solubles (DDGS) which can be used as a substitute for traditional feedstuff. The suitability of six maize hybrids from Serbia was investigated for bioethanol and DDGS production. The correlation between physical and chemical characteristics of the grain, bioethanol yield and quality of the corresponding DDGS was assessed. RESULTS: All hybrids had very different chemical composition and physical characteristics which could allow various applications. The highest bioethanol yield (94.5% of theoretical) and volumetric productivity (2.01 g l^?1 h^?1) were obtained with hybrid ZP 434 and the lowest with ZP 611k. Regarding chemical composition, all DDGS samples manifested good properties as feed components. Their protein content was higher compared to the kernel. In addition, the samples showed high digestibility and high mineral content, especially of calcium and phosphorus. CONCLUSION: A hybrid ZP 434 was selected as the most promising bioethanol producer. This property is attributed to the highest level of soft endosperm which is more susceptible to starch‐hydrolysing enzymes. A high yield potential per hectare makes it the best candidate for commercial bioethanol production. © 2012 Society of Chemical Industry     

Simultaneous Determination of Alpha-Tocopherol and Alpha-Tocopheryl Acetate in Dairy Products,Plant Milks and Health Supplements by Using SPE and HPLC Method

A solid phase extraction technique for sample cleanup and extraction of α-tocopherol and α-tocopheryl acetate is described and applied to their simultaneous HPLC analysis in dairy products, plant-based milks, infant formulas, and pharmaceutical colostrum. The proposed method includes sample pretreatment by using ethanol, followed by solid-phase extraction of the organic supernatant on C18 cartridges. The identification and quantification were done by reversed-phase HPLC with fluorescence detection (ex 295 nm, em 330 nm) for tocopherol and with UV detector set at 220 nm for tocopheryl acetate. The mobile phase consisted of 100% acetonitrile. The linear ranges were from 0.02–0.40 μg/mL (dairy products) and 0.50–5.00 μg/mL (plant milks, infant formulas, powdered products) for α-tocopherol and those of α-tocopheryl acetate were from 0.20–2.00 μg/mL (dairy products) and 1.00–10.0 μg/mL (plant milks, infant formulas, powdered products). The LOD and LOQ of α-tocopherol were 0.1 and 0.4 μg/mL, while those of the α-tocopheryl acetate were 2.0 μg/mL for LOD and 6.0 μg/mL for LOQ. The method gave extraction recoveries from 73–94% with RSDs values being 5–10%. This method is simple, SPE procedure is fast and HPLC analysis time is less than 10 min. The total time of performing analysis per sample is less than 1 h. The important advantage of the proposed method is the capability of determining and reporting α-tocopherol and α-tocopheryl acetate separately. Moreover, the developed method is suitable for fast screening of the synthetic form of vitamin E in dairy products, plant-based milks, infant formulas, and pharmaceutical colostrum.     

Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models

The research was conducted with the aim to investigate the possibility of Farinograph, Extensograph and Amylograph values prediction with linear and/or multiple Mixolab regression models. In total, 163 flour samples were divided based on Machalanobis distances into three sets: prediction, validation and external sample set. Determination coefficients ranged from 0.145 to 0.640 for linear regression models and from 0.279 to 0.739 for multiple regression models. Internal and external validation of developed regression models was conducted. Testing of developed models resulted in a high share of samples for which predicted values were out of the ranges of method official reproducibility and a high share of samples for which predicted values were out of the quality level range obtained by analytical measurement. It was concluded that it is impossible to develop applicable regression models for prediction of Farinograph, Extensograph and Amylograph parameters on the basis of Mixolab values from standard protocol.